I'm using this design guide.
http://www.greenheck.com/media/pdf/otherinfo/KVSApplDesign_catalog.pdf
Seems very comprehensive. But it is for commercial systems. My range has total 140K BTU burners plus the oven. When I calculate the CFM required using this method, I get about 1000 CFM (don't have exact number handy). I think I can get away without MUA at that CFM level, because I have an old, leaky house. Anyway I think I can add MUA later if needed.
This guide assumes commercial equipment, meaning hoods above head height and large enough to overhang the cooking appliance. I don't have any reason to think the guide works for residential equipment, where the hood is smaller than the appliance but is placed lower.
Problem is, wife objects to the look of something like
https://www.acitydiscount.com/Superior-Hoods-7Ft-Stainless-Steel-Restaurant-Range-Grease-Hood-NSF-NFPA96-VSE42-7.0.27035.1.1.htm
I don't understand why. We paid a bunch for a "commercial-look" range, and we have a commercial refrigerator, so why won't she permit a commercial exhaust hood? We continue to negotiate.