I'm remodeling a kitchen in an old small house that had no ventilation in it's original form. I'm gutting this small kitchen down to the studs. My question is what kind of range hood or ventilation system do you guys like in situations like these? I read an article on GBA that talked about how range hoods don't perform very well. I also don't think I need much cfm since this is a small, open kitchen. Are they any efficient range hoods that have a smaller fan that could work in this application? I thought about just putting one of those Panasonic vent fans in there but it's higher up than a range hood and won't pick up the particulates. Is that sounding reasonable?

I don't use one.....just another hole in the wall, and another thing to clean.

there has been a lot of discussion about this issue in the Passive House community, with PHIUS, Building Science Corp & ASHRAE all playing a large part in the discussion. This year, Katrin Klingenburg, head of PHIUS, said that we should all include at least a standard (150 CFM) ducted range hood in every kitchen. Range hoods will help keeping moisture levels and air quality in the house under control, and a 6" duct is certainly do-able in a house with .6 ACH 50 air leakage requirement.

We have one, I use and my wife does not.

I think they are useful when you don't want the added humidity in summer or you don't want to smell baking the next morning. We also cook over gas, so long burns on a stock pot could effect air quality in a small tight house. Three speed stainless hood is common.

Are there particular models that will seal tight when off and not allow drafts etc.

I need kitchen ventilation so infrequently that I wouldn't mind some type of well insulated/sealed door that closed over the fan. I expect that metal louvers will leak heat and air.

It comes down to most importantly what your local code says. Typically any gas grill mandates that one has a range hood since gas indoor ranges produce methane, carbon monoxide and other toxins while cooking. Older style ranges that always had a pilot light lit produced smaller amounts of these gasses 24/7/365. You don't want methane and carbon dioxide floating around your home. Any combustion appliance always requires an outside air vent and proper pressurization to prevent backdrafting.

If you have an electric range then most codes do not require a range hood.

It all comes down to the homeowner and their needs and habits. If you don't cook smelly, greasy foods, and you don't have a gas range, then you don't need a range hood. If you cook smelly, greasy foods then you do need one.

I've seen some insane range hoods, up to over 1,000 cfm for a residential home. They will suck up small kids and pets when they are turned on high.

All kidding aside, the 500cfm - 1,000 cfm  range hoods will do a complete air exchange in a home probably within 30 minutes or less. Not what I call energy efficient.

Lawrence Berkeley Labs did a study in 2012/2013:

The Berkeley researchers concluded that 62 percent of households using gas burners without venting in the winter are routinely exposed to excessive levels of nitrogen dioxide, 9 percent to carbon monoxide and 53 percent to formaldehyde, gases that can trigger respiratory problems and aggravate asthma and cardiovascular disease, especially in young children and older adults.

"If these pollution levels were outdoors, the state would be required by law to submit a plan for how to clean up the air," Singer said. "But they are inside a home."

Article

If you are going to build an efficient air tight home one might want to rethink what items they put into the home that can and will off gas toxins for the remainder of its life. I really don't get it when some people build an air tight efficient home and then stick in a 6-top gas grill cooktop. You will have to turn on the range hood each and every time you fire up that cook top.

I was surprised to read on a kitchen forum that some people use their range hood absolutely every time they cook. I have noticed in our very tight home that cooking smells linger for a long time. I haven't yet installed an HRV, but plan to put in a basic one. For now, we just crack a window near the range and turn on the vent hood if we are cooking something with a strong aroma.

You should check your codes and check with your electrician and HVAC guy. The ventilation CFM needs to also be restricted depending if your home is tight, or not. A tight home cannot have a high CFM hood. In terms of "not using one", I suppose you can do that if you like breathing in the carcinogens, etc from the food you cook. but in any urban area this is against code and you will very likely have an issue reselling.

what kind of range hood or ventilation system do you guys like in situations like these?

One with an intake and an exhaust.

"Typically any gas grill mandates that one has a range hood"
"but in any urban area this is against code and you will very likely have an issue reselling."

Sorry guys in the MRC which is the Michigan adopted IRC, natural ventilation (windows) are allowed as well. I presume that is true in many places.