I like to cook. I would like to put in a fairly powerful range (nothing huge, though; I don't need six burners and a griddle), and will need a hood that can carry smoke, heat, steam, grease, etc. from cooking out of the house. The trend seems to be huge hoods with, e.g., 1200 CFM, and a lot of people say you "don't need that", but then I do know that a lot of people don't actually COOK in their kitchen. I'm not convinced that I have any need for 1200 CFM, but I'm also not convinced that something like 350 CFM will be sufficient. Assume I'll have a 30" Wolf all-gas range (not sold on Wolf, but most of what I'm looking at is in that ballpark in terms of BTUs, so it's a good comparison), and be using two or three burners on the stove five or six nights a week, the oven three or four nights a week, and cooking things that may produce large volumes of steam and/or smoke and grease vapor (boiling/simmering large pots of water, stir fries, roasting meat, pan-searing steak) at least half of that. I don't want all that going out into my house, and I certainly don't want it clogging up the filters/core of an HRV, so I need a hood that can exhaust it. How do I size hood CFM appropriately for both the amount of gas that will be combusted, and the amount/scale of my cooking? I don't want absurd overkill, but I don't want my smoke detectors going off when I roast a chicken.
NOTE: I've split the second question I asked out into this question.