There is so much information - how do you find what you need?
With the references listed in Tom Phillips "Kitchen Ventilation Resources" discussion, you can become educated quite quickly.
If you are a consumer, or you want a general introduction to range hood types and performance, the Consumer Reports article is a good place to start. https://www.consumerreports.org/cro/range-hoods/buying-guide/index.htm
Another good introduction is the ROCIS Kitchen Range Hood document: http://rocis.org/kitchen-range-hoods This document is backed up with supplementary information on many topics including ways to reduce cooking emissions and vented range hood installation guidance.
If you already have a good knowledge of the equipment and venting systems available, then you should browse Brett Singer's presentation here: https://www.arb.ca.gov/research/seminars/singer2/singer2.pdf These 78 slides cover everything you need to know about the LBNL range hood research. Lots of information - lots of graphs, but you will emerge more knowledgeable.
There is one missing piece of data on range hoods - the "capture efficiency". When you are using the range hood, what proportion of the stove and cooking emissions is being exhausted? The tests for this range hood attribute are being developed. Until they are complete and range hoods have been tested to the protocol, the capture efficiency of any range hood will have to be estimated.
Has anyone installed a range hood in an older home with the ducting down to the basement and out near grade? It seems to me that this might be an easier installation particularly with an unfinished basement.
Have not heard of this approach, but I am sure somebody has done it.
Sounds like a potential problem for grease and/or moisture build up in the ductwork.
There should not be any greater grease deposition. As well, in an unfinished basement, the ducting is accessible for cleaning in that eventuality.
One of our ROCIS cohort participants did that. Their gas stove is on an island. They put the exhaust behind and slightly above the stove. I tested it with a flow hood, and it was a pretty high flow rate - 500 CFM as I recall. The d occupants do a fair bit of cooking and it doeas appear to effectively draw moisture and emissions from cooking. An overhead location would provide for better capture. Ducting is 8 inch round, and fan is inline, I believe.
We have lots of ROCIS LCMP Pittsburgh homes with kitchen stoves on interior walls and no range hoods. It does appear that having range hoods exhausted through the basement could be a less expensive installation than going through a two-story house and up through the attic, or ducting horizontally through a bulkhead to an exterior wall.
There is a scientific paper that Tom Phillips cited where the researchers are looking at the effects of hood design and flow rate on the capture ratio (how effectively the hood keeps pollutants out of indoor air). Here is the paper: Exposure due to cooking
If you scroll down to one of the last slides, Results of Exposure Study, you can see that there is about a 16:1 reduction in the cook's exposure when using a proper range hood.
See slides 16-17
BTW, it is a modeling study , based lab data and assumed outdoor PM2.5 levels and infiltration rates, and an electric stove.
"your exposure results may vary", e.g., if you have higher outdoor PM levels, higher emissions from cooking, open kitchen area, etc.
Also, I have an inquiry in to some residnetial ventilaiton folks re: condensation issues in exhaust vents, at low spots and with negative slopes.