HN comments aren't reflective of a person's intelligence at all. I write so many comments with grammatical errors such that my high school English teacher would berate me for low intelligence.

> A concept of a door is such that

It's just for comedic effect, or "performative erudition" in the words of a New Yorker reporter. No need to read too much into it. You have better things to do in life than to be offended so easily.

Sometimes you have to make the Pan hot enough so all the food goes "Tssss!" immediately and loudly when it goes in, and doesn't boil in its own moisture. Doing this appropriately is one thing that separates okay cooks from terrible cooks

It is powerful enough to smoke under it and have it draw out the smoke. It also ate its carbon filter at one point, just sucked it off the grease trap into the fan. I shut the door to the kitchen and open some windows and there is very appreciable draft coming out of those windows. I tend to only use the back two burners directly under the hood while cooking. Certainly no commercial unit, however.

A good test is to see if a piece of paper will stick or fall off (mine will actually keep a plastic tray stuck to it).

Often the problem is the exhaust path, not the extractor itself. Mine has a short straight path with a low resistance terminal cowl.

Worth it over eating teflon I suppose.

How do you prevent this? I keep temperature below smoke point already but also it has to be high enough so things actually cook upon the oil vs being saturated with oil.

The issue isn’t odors during the cooking process, the issue is odors pervading the walls, fabrics, and other fixtures all around the house such that it causes an odor at all times.

Cooking really spicy food can cause everyone in the house to start coughing, even those who love eating spicy food, and even with a decent venting system. Then there is sea food, many preparations of which are going to smell like sea food no matter what you do. Or there are just recipes that involve lots of fish sauce (or any other heavily fermented sauces).

Baby octopus fried in fish sauce stink, even with a vent fan.

Plenty of dishes, and entire cuisines, need good ventilation.

I don’t want to be smelling food when I am not eating, or about to eat.

Have you ever smelled a room permeated by Indian food?

I have a hood over my stove.

It has a fan to pull smoke and steam up out of the cooking space.

It blows the fan output right in my face, rather than outdoors.

This does not contribute anything useful to the cooking process.

It's fairly common in America. It's so common it appears it doesn't even cross your mind to consider it as something that might be desirable or useful.

(For those who say "well fix it then", I've looked, but unfortunately if you just put a hole in the wall behind the fan you end up in another exterior wall that meets up with the house there. It's not an easy cheap fix.)

Since you want to argue it, where is your data? I can share some of mine from a recent study. It’s non trivial numbers without hoods and even more using recirculation.

Weird hill to defend when you don’t even have data. Maybe you did not like my analogy but it also matters how much you cook and what you are cooking. Hence why it can be more important in a Chinese household, lots of high heat cooking of meats including fish. So I can see the analogy failing in a household that does not cook often or cooks more tame items. If you frequently cook fish, or do any type of high heat, heck if you have done any cooking in a commercial kitchen before you quickly realize how inadequate the venting is even if it does go outside. Hence it can feel like you are cooking in your bedroom in a lot of western houses since they use an open floor plan with the kitchen. But ignore the analogy if you don’t like it!

https://pmc.ncbi.nlm.nih.gov/articles/PMC10234804/?utm_sourc...

Hoods are a great addition but a closed kitchen is the real deal if you want to keep smells out of the house. Even the best hoods can't keep up with cooking anything remotely smelly.

And in many places the hood doesn't extract outside but just filters and blows back in the kitchen. Even less efficient.

In modern buildings you get these together: an open kitchen meant to make the living room look more spacious and a hood that and just spins the air around a bit because it can't blow it outside (it's nowhere near an outside wall, or you can't just drill a big vent, or mess with the air circulation). The smell will go to every place that didn't have the door closed. Don't get me wrong, the smell of good food is great, but not when it gets in your dresser full of clothes or when the house gets saturated with a cacophony of smells very difficult to remove.

> Adequacy of the hood seems like it's not going to be usefully quantifiable or provable

If the exhaust mechanism is attached to an above the range microwave, it’s not adequate. And that is the vast majority of kitchens I see on Zillow, and I have probably sifted through thousands and thousands of houses.

A dedicated exhaust hood is seen in very few home listings, mostly in new higher end homes, or older renovated homes.

> Adequacy of the hood seems like it's not going to be usefully quantifiable or provable

If we can't come up with something a little more scientific I'm happy to send my wife over to do some cooking!

The effectiveness of the range hood directly impacts how close you can be to the stove before your eyes start burning and watering and you start coughing a lung out because you've effectively been hit with pepper spray.

In the worst case scenario (no range hood or ventilation), you'll probably want to evacuate the house.

As the person you replied to says as well, the popularity of "open concept" spaces contributes too. Even with poor ventilation, a kitchen with a door you can close helps limit how far the cooking byproducts reach.

Not trying to start a fight here but not sure what kind of hill yall are trying to die on here.

I am from the west, have lived all over the US and no there is not great data on the matter but I have historically had an interest on air quality and I cook a lot. There is some nuance to the data. 10% reported not having any hood. 26% of gas households were not vented. 36% of electric were not vented. You can start going down that path and also start seeing that most vented hoods are either inadequate or don’t properly cover the cooking area.

So I am not sure what you are trying to argue about? There is a non-trivial amount of homes in the US without proper ventilation. You can pull up Zillow almost anywhere in the country and easily find center island cooktops without hoods or down drafts. Or even more common a microwave recirculating that air.

https://pmc.ncbi.nlm.nih.gov/articles/PMC10234804/?utm_sourc...

It’s local code and not always true today and especially historically. Even then code can allow for those recirculating fans.

Not that vents to the outside.