you should check the cfm (cubic feet per minute)
that the hoods move.
while commercial kitchens need higher cfm
residential kitchens do not.
installing too large of a fan (cfm) will
cause house to go into a negative pressure
when fan is in use.
add in times when fan is on, and bath fans in
use and you are pulling in air from cracks in
house to equal air being pushed out by fans.

there is a reason that there are commercial
stoves & fans ..these kitchens are in use continously
for hours daily. not so in residential.

best of luck

"installing too large of a fan (cfm) will
cause house to go into a negative pressure
when fan is in use."

Get a variable speed fan and you can use it on lower speed except when you are really making a lot of smoke.

If it's a true commercial exhaust hood, be careful with souffles, small children and hair pieces.

I never considered negative pressure. We're building an Energy Star constructed home, so I'm sure the house will be pretty tight!

Thanks for the advice. For those of your curious about the hood, here is a link,

Here is a link that might be useful: {{!gwi}}

I have a 66" Viking Chimney Hood with a 1,500 cfm external blower over 60" of Viking stove(s) --- a 24" Gas griddle top oven and a 36" dual fuel oven with 4 burners and a 12" grill. It's designed to be a high use environment.

Presently under construction so I can't tell you if it depletes the oxygen in the house. But I have two windows inches away on either side of the stove so I plan on always cracking a window for fresh MUA.

I'm aware of the need for MUA and negative air pressure in a tightly sealed home, however an indoor grill can create a lot of smoke and hence the need for a large exhaust.

I spent considerable time visiting Wolf and Viking showrooms and cooking centers with actual installations and cooking demonstrations. IMO, the indoor grill is, and to some extent the griddle, the main reason to vent large.