▲ | dfxm12 4 days ago | ||||||||||||||||||||||||||||||||||
You made the analogy & the claim that cooking in the west feels like cooking in your bedroom. The onus is actually on you to explain it and prove it. I didn't make any claims. Oh, I guess I claimed that the bedroom is where people sleep and get dressed. No, I will not be providing data for this. :) The link you've provided says nothing about hoods generally not being in western homes or make your analogy any more apt. | |||||||||||||||||||||||||||||||||||
▲ | infecto 4 days ago | parent [-] | ||||||||||||||||||||||||||||||||||
You’re missing the point. I already explained why Western kitchens often feel like “cooking in your bedroom”: open layouts, weak or recirculating hoods, and a lot of households with no real ventilation at all. The data backs this, about 10% with no hood, another 26–36% with recirculating, only, and plenty more with underpowered or poorly designed systems. I never claimed hoods don’t exist, just that they’re often inadequate. And yes it’s wild to me that 10% of homes don’t have a hood and the other 30% or so are recirculating air which is close to the same. Whether the analogy clicks for you or not, it reflects the lived reality of anyone who cooks frequently (especially with high heat or strong flavors). That’s why Chinese-style kitchens, with closed layouts and strong direct venting, are so valued. If your rebuttal boils down to “but bedrooms are for sleeping,” then maybe this discussion is not valuable. Why do people insist on defending the oddest of hills over such a lived experience comment like the one I made. Now for sure if you rarely cook or if cooking is making Mac and cheese then sure this will be hard to understand. | |||||||||||||||||||||||||||||||||||
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