The problem with vent hoods isn't the material, it's how close and how large they need to be in order to be effective. Most people use the front burners since

The problem with vent hoods isn't the material, it's how close and how large they need to be in order to be effective. Most people use the front burners since they're way more convenient, but for a vent hood to capture the combustion byproducts, it needs to extend past the burner in all directions and be fairly close to the surface -- nobody has their vent hood sticking 12" proud of their stove, even in high-end kitchens. And nobody building a nice kitchen is only putting their vent 24" above the stove where they'd be most effective. Compare a fume hood you'd find in a lab where they actually care about keeping the fumes controlled: https://en.wikipedia.org/wiki/Fume_hood#/media/File:Fume_hood.jpg https://en.wikipedia.org/wiki/Fume_hood#/media/File:Fume_hoo... Vs. a random high-end kitchen with what appears to be a $10k gas range: https://www.hopedalebuilders.com/hubfs/Featured%20Images%20-%20Our%20Work%20Page/Murphy%20Kitchen%20Renovation/MurphyHome.jpg https://www.hopedalebuilders.com/hubfs/Featured%20Images%20-... How often do you think they use that hood while cooking? At what power level? And what percentage of pollutants are caught by that hood? Heck, even compare it to a commercial kitchen: https://lirp.cdn-website.com/5537b4455a5e43849c5f981982bb4823/dms3rep/multi/opt/ThinkstockPhotos-466608858-640w.jpg https://lirp.cdn-website.com/5537b4455a5e43849c5f981982bb482... Hoods are massive, run the entire time, are designed to pull a blanked of air past the burners into the room, and they extend well past the pollution sources on the sides.