The Importance of Venting

This New York Times article on the importance of venting is worth the read.  Many people think to turn the vent on during cooking when there is smoke or steam.  Bottom line:  the vent needs to be run every time you cook. Two important words to remember: particles and odor.

PARTICLES

Essentially, when food is heated, particles of grease, water, smoke, and food are sent into the air. Grime accumulates on furniture, fabrics, finishes and surfaces.  These ultra-fine particles are coated with other chemicals and are not safe to breathe.  Complete combustion produces carbon dioxide and water.  In many cases, when cooking, incomplete combustion occurs and produces by products, including nitrogen dioxide, which cause respitory problems, such as asthma and irritation.

ODOR

Everything from meat, to fish, to aromatic vegetables, such as broccoli produces odors.  For this reason, run the fan every time you cook.

As a New York City designer, I truly understand that venting to the outside is a luxury and not always possible. When it is, you need 20 feet of wall or ceiling space to vent to the outside.  Always, refer to the manufacturer specifications of both the range and hood to plan and verify that the range hood matches the stove's energy output.  The recirulating hoods have come a long way in terms of performance and are not the noisy inexpensive fans found in most residential units in Manhattan.  I have many clients who want the griddle option on their new range.  I do not recommend it, unless you have access to outside ventilation.  Again, follow the manufacturer's specs to the letter, especially because the warranties will not hold unless you do so.  If you have any questions regarding whether or not your venting is adequate, please email info@fortunataliving.com.

See the complete article below:

http://www.nytimes.com/2010/04/01/garden/01fix.html?sudsredirect=true