"Jack" > wrote in message
news:qJFVi.2425$mv.1157@trndny08...
> Every time I see one of these threads about hoods, be it whatever kind, I
> have to ask: why do you even need one? For years homeowners made out okay
> without any type of range hood. I know, some are going to argue about
> smells getting around the house, grease spatters, etc. So what's the big
> deal about smelling food cooking in the house? And no hood is going to do
> anything about grease spatters. You'd need suction power that's simply not
> available to the domestic buyer. And why would you want to pull up grease
> spatters? Not too bright of an idea.
>
> So a kitchen shows signs of usage. Like Emeril says: "we're really doing
> cooking here".
>
> This missive is coming from someone who runs a Viking 36 inch stove
> without any type of hood and without any type of problem.
> --
> Jack N2MPU
> Proud NRA Life Member


I notice on foodnetwork tv that most of the time I can't find/see their
hood venting system. If there is one, it is decorative and behind the chef
on a stove (maybe a Viking or Wolf) that is not being used for the
demonstration, but perhaps the oven only.

I cook a lot and I have cabinets overhead of the stove. If I forget to turn
on the hood vent, my wooden cabinets are covered with steam. Steam/Water on
wood is not a good thing.

I'll be making soup this afternoon. It will be on the back burner for
sometime while I'm adding each vegetable. The pot will be a little high and
there will be a lot of steam and I will turn on the hood fan throughout the
cooking.

I guess we all have our tolerances, but the only kitchen odor I like to
smell on entering the house is cookies and bread; of which I have my bread
baking at 425F right now. The steam/heat is coming out the front of the
oven door; no need to heat the house today.

Dee Dee