I think you are missing some information. First of all, often what works for commercial brewing doesn't necessarily apply to the homebrew scale; and trying to replicating may have little to no meaningfully positive effect on the beer.
Second, the reason pro kettles are covered is because they are being directly vented outside to prevent the brewery from becoming super humid with the massive amount of water being boiled off. Not a real issue at the homebrew scale (see above).
Next, these covered systems often employ an air management system that no only helps remove the humidity from the brewery, but it also increases the efficiency of volatiles (like DMS) to be removed. That increase efficiency usually means a much lower boil rate as well. In fact many pro kettles barely achieve a rolling boil. Just a small amount of bubbles breaking the surface.
If you tried it I doubt you'd have a problem with DMS, but I certainly don't think you'll be making beer any better or worse. There is no evidence that I am aware of in the brewing literature that suggests a change in flavor or a flavor profile related to the covering of the kettles.