I do not know ..........
let's see ..............
let's close up all the windows and all the doors and turn on a fire
let's fry some chickenwings and snort the smoke ...........
let's boil cabbage and make sure none of the fumes goes outside
let's cook garlic balls and keep the vampires away ........
Or even just light one wooden match and let it burn for 15 seconds. Is it
possible there's an entire chunk of the population who cannot smell
anything? This would explain why so many people depend on their smoke alarms
to know when dinner's ready.
At my mother in law's, it was usually her hair burning. Her oven pilot light
rarely worked, so she'd stick her whole head in so see where to put the
match. WHUMPH! The lady is so cheap that the standing joke in the family
was that if she ever needed an ambulance, we were prohibited from calling
911 unless she had a coupon for a discount on the co-pay. She's in a nursing
home now, so the city was finally able to dismantle the nearby fire house
that was ready to collapse from age.
A range hood is not required for a residential occupancy, it is for a
commercial kitchen, but that was'nt the question. Would I recommend
it, yes. IMHO recirculating range hoods are useless, but they meet
code for residential.
"IMHO recirculating range hoods are useless, but they meet
code for residential"
I agree. And if they work so well, and save energy, how come all the
commercial kitchens at bars/restaurants vent theirs outside? A
recirculating one is better than none, but a long way from getting the
foul air outside. If I have to use an indoor one, I'd make sure to get
the best one I could find, with a charcoal filter.
As for blaming this on food cooking technique, that's just silly. Try
making a dish like blackened fish, or pan fried fish, without fouling
up the house.
I don't know about specific code issues but I would never have a range
without a good quality (you will feel like you are in an industrial area
with the fan noise from a cheepo unit) vented hood. We prepare meals and
like food that is cooked so often you will get a little smoke or odor. A non
vented hood or no hood at all won't work in that situation. Since burning
gas does deplete oxygen the consideration may be to pull in air because of
the negative fan pressure.
In our jurisdiction, Ontario Canada, having a range hood installed over
a cooktop or over any location intended for a range (i.e.: space for one
with either a 40A/240V electric outlet or a regular outlet and gas line)
is a requirement in new construction before the occupancy permit can be
Of course, in talkinig to the property assessment people about getting
our assessment adjustment date to co-incide with the date our occupancy
permit was issued, I was told the date really didn't matter as there
are often homes lived in where no occupancy permit has ever been issued!
"Never ascribe to malice what can equally be explained by incompetence."
Sometimes people don't have the option to have a vented hood. Some
friends bought a co-op apartment and there's a limit as to what can be
done. Vented hoods are not allowed so they had to get a recirculating
They have a doorman, I have a vented hood. I win :>
Lead me not into temptation... I can find it myself!
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