"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.