"I'm wonder if, with the venting on, you should not be able to smell any food odor outside the range area?"

Most likely, especially if the food has a strong odor that can easily be picked up.

Capture is rarely 100% except in a commercial kitchen with large fans and a very large air flow.

The volume of the kitchen can be expelled in 4-5 minutes if needed to ensure cooking odors do not enter the dining area of the facility.

By providing good volumes of make up air smells are kept under control.
The air flow is arranged so it goes from the dining area and into the kitchens, and then out.

You say "range hood" but what type is it? A good one exhausts to the outside, a worthless one (like the one I have) just sucks in the air over the range, runs it thru a worthless carbon filter (which is rarely changed by home owners) and blows it back into the room.