How many CFM do you need?
How many CFM will the hood move?
How long has the dealer carried the brand?
What does he say?
How easy is it to install?
How much do each cost?
Warranty?
Looks

Do you have a kitchen designer ? What do they say ?

Notwithstanding that either of these may be better than no extraction (I assume this means external venting), in general one wants a hood with a large aperture that overlaps the cooking zone. The first example seems to have a narrow gap as an aperture with central lighting, the second is more difficult to figure out from the images at the link. I do not think the first example could capture a high percentage of the effluent from any serious cooking effort.

Review of many of the ventilation messages on this site may provide some insights. Review of references noted in my My Clippings will provide more in-depth information.

It is generally true that aesthetics, affordability, and effectiveness (capture and containment) cannot be achieved at the same time, so you have to decide on what compromises you want to make in each of these categories.

kas

Miele has an integrated range hood with decent cfm's.

Thanks for all these replies. At the moment we have NO extraction whatsoever, so anything will be an improvement. Still, as we're going to the trouble, I'd like it to be something decent.

I hadn't seen the Miele option, it looks a bit better than the two I had posted so thank you for passing it on!