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Nancy Herring

coray I do not plan my kitchen or my life around extreme moments. I don't have a 4' stove because a bunch of people might visit. I don't have a giant oven for an annual holiday. If I'm concerned about ventilation on a (15) F day, I cook something that doesn't require airing out the entire house or even just the kitchen.


I am an accomplished Indian cook and probably cook a curry or dal a couple of times a week. I do not have any trouble airing out the house with cross ventilation even when the temp is below

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qofmiwok

@Nancy Herring That is wise, and something I think we are learning from minimalists. However you should know that it's not really about smells; recent studies have shown how bad for health the byproducts of cooking are. That's just compounds created when food is cooked and doesn't even include the effects of gas cooktops. Everyone should really have a good hood running whenever they cook, and that includes ovens and air-fyers and toasters in addition to cooktops. Unfortunately people only rely on cfm and capture efficiency of the hood depends on a lot more things than cfm. (The shape of the hood and distance from the cooking surface, for example.) For years they've been working on requiring measurements of capture hood efficiencies, but it hasn't happened yet.

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coray

Well, Nancy Herring, as the saying goes: to each his own. BTW…..we get down to -15 F here, so our winters are cold. When one spends $4000/winter on heat, one hesitates to open windows for cross ventilation….our money doesn’t grow on trees.

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