Copper range hoods in the kitchen: regrets, recommendations?

[Boopie]

I’m in the city plan check phase of a major kitchen remodel for my home (as the 1980s are long over). I’m at the researching and buying appliances stage, as the custom cabinet maker is going to need to work around appliances.

I have a small galley style kitchen, lacking any sort of stunning view as often seen in design photos (let alone an island), so we are doing a lot of work to make the space more efficient and attractive. I’m going to get a 36” range (likely Kitchen Aid), ie one piece with the gas burners on top and oven below.

As a “show stopping” design element I want to get a vintage-style copper range hood for ventilation up on top of the range (i.e. wall mounted). There are many manufacturers etc., none of which I’ve ever used before. I’ve remodeled a couple of bathrooms, but never a kitchen. Whatever we do has to look good and last for at least a decade, as we are planning on doing this only once.

As copper range hoods are expensive as heck (even the ready-made ones), I want to make sure I research and pick carefully before I order. I’d like one with the hammered look and some patina, ie between a shiny new penny and a darkened aged one. I also want to add decorative straps, etc. If adding texture, straps etc. to a copper hood isn’t a good idea over the long run (eg smooth is better) I’d be curious to know. I’d also appreciate any advice, positive or negative, on copper hoods.

I don’t want to make an expensive purchase that looks great when it’s new but doesn’t age well. Internet kitchen “after” remodel photos are usually taken right after a kitchen remodel is done, not after 5 years of daily use. Again, I’m planning on doing this just once.

There are a lot of companies that make copper range hoods, but I wanted to see if anyone has any recommendations (or suggestions on what to avoid).

I do cook every day, but more like steaks (on a cast iron skillet) and vegetables, not heavy saucy dishes with a wok. I have a couple of neighbors who cook very heavy dishes, and I can smell their food from the sidewalk out front. Clearly someone should’ve gotten a more powerful ventilation system…

Also, there are so many internal fan options, with different ventilation power. So, again, if anyone has experience with buying a fan that’s too weak, or the internal mechanism was great for the task, etc. I’d appreciate feedback.

Thanks!