1,200 CFM is equivalent to 3 tons of air conditioning. I do not mean to sound rude, but can someone please explain to me why ANY residential kitchen, outside of a mansion kitchen with several paid chefs cooking for eight hours straight (ala Downton Abbey), needs a high CFM range hood?
My advise is to rethink your desire to have a range hood with this much drawing power. Too often the appeal of the hood blinds everyone to any proper engineering that should go with it. Whoever wants to sell you this hood should also have resources for engineering make-up air requirements. Either that or the architect/builder should be working with a mechanical engineer for this.
Psychrometrics: the very foundation of HVAC. A comfort troubleshooter's best friend.