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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 ...

I do this. I have a two inch chimney that I use to channel steam out of my kitchen. The lid also helps maintain a boil with less heat, which is convenient for me. I did tests early on with six row and very pale pilsner malts to see if I would get any DMS issues, but I didn't. One of these days I'll get around to figuring out how to measure it quantitatively, ...