8 ms·

It takes time and it smells.

sethammons 2y ago
Smells due to the fry oil. If you have a range vent, frying under it helps significantly. Related: why is it so hard finding a house with a range hood (and not the useless recirculator with carbon filter)?
- seszett 2y ago
  Actual range hoods mess with ventilation, so it's easier for builders to stick a recirculating one and not have to worry about ventilation imbalance. There's also the belief that it will somehow break the main ventilation motor because of the large volume of air forced through it. But it shouldn't actually be a problem.
- AngryData 2y ago
  Well it does require a vented pipe through your roof, and the people subcontracted for installing kitchen cabinetry and appliances are often coming in long after all the plumbing, HVAC, and roofing guys are gone who are going to have the ladders, be in the ceiling, and have the tar or vent pipe on hand needed to install a roof vent, and it is more of a pain if the stove isn't centered between joists and rafter beams. Now none of that is a great excuse, it isn't that hard to do, but with how most buildings are subcontracted out piece by piece for every little part, and how some things like the kitchen appliance location is not super well finalized until cabinetry is actually installed, nobody before the cabinetry wants to take the responsibility of is positioning and the cabinetry guys are not expected or expecting to install such features. It is time, expense, and the liability of punching a hole in the roof before someone decides they want the stove on the other side of the room, or coming in months afterwards and punching a hole in a brand new roof as someone not the roofer. If everything is well established in the blueprints and nobody is going to be changing their mind, or if one guy/company is doing 90% of the work themselves its not a problem. But often things are changed kitchen wise after most of the house is built or is done by 10+ different contractors, none of which want to be held responsible later on for it. Often one company does the structure, another the roof, another the siding, another the drywall, another the plumbing, another the electrical, another hvac, another cabinetry, etc, and only the plumbing and furnace vents are going to be putting holes in the roof which happens long before any finished features like the cabinetry is put in.
  - jaapz 2y ago
    Weird, here in the netherlands you'll be hard pressed to find a kitchen that does not have a hood that exhausts to outside. However currently there is a movement to (more expensive, luxury) solutions that do not have a vent hood and instead vent through a recirculation filter (Bora).
    - MisterTea 2y ago
      Could be a code thing.
  - franktankbank 2y ago
    You can go out sidewall in fact I'm pretty sure that is very common.
  - MisterTea 2y ago
    I think it just has to do with a complete lack of building code requiring them so they are a total afterthought. I also feel many people dont really cook at home anymore so even less reason to have one installed. However, two friends who love to cook or have an SO who does have had full outside vented range hoods installed when they remodeled. One is so serious they have a commercial hood over a 6 burner stove. That guy brings his own lunch almost daily complete with their own fresh baked bread. His SO has a library of cookbooks and enough kitchen equipment to feed an army.
cess11 2y ago
You don't have ventilation above your stove? Where I live cheap frozen pommes frites costs about the same per kilo as washed good quality fresh potatoes, and personally I think slicing and putting them in the oven with butter, salt, black pepper and herbs is much tastier than fries. To me it's worth the effort.
- javawizard 2y ago
  > You don't have ventilation above your stove? My stove fan vents straight back into the room. Anecdotally maybe 75% of friends whose stoves I've observed do the same thing. It's a travesty as far as I'm concerned, but there you are. (I live in an apartment; otherwise you can bet I would have done something about it before now.)
  - cess11 2y ago
    That's insane. There aren't regulations around this where you live?
    - vultour 2y ago
      I really doubt there are regulations around this where you live. Recirculating vents are only going to grow more popular as they're now often built into your electric/induction hob.
      - cess11 2y ago
        OK, here's a portion of it: https://www.boverket.se/sv/PBL-kunskapsbanken/regler-om-byggande/boverkets-byggregler/ventilation/koksventilation/ https://www.boverket.se/sv/PBL-kunskapsbanken/regler-om-bygg... Not leading away moisture from the kitchen when cooking doesn't sound like a good idea to me but I'm just a child of a craftsperson working with these kinds of things, not one myself. Except if you live in like a hut with a lot of openings or something, but I'm kind of assuming this is about apartments and houses with isolation and so on.
  - seszett 2y ago

Smells due to the fry oil. If you have a range vent, frying under it helps significantly. Related: why is it so hard finding a house with a range hood (and not the useless recirculator with carbon filter)?

seszett 2y ago
Actual range hoods mess with ventilation, so it's easier for builders to stick a recirculating one and not have to worry about ventilation imbalance. There's also the belief that it will somehow break the main ventilation motor because of the large volume of air forced through it. But it shouldn't actually be a problem.
AngryData 2y ago
Well it does require a vented pipe through your roof, and the people subcontracted for installing kitchen cabinetry and appliances are often coming in long after all the plumbing, HVAC, and roofing guys are gone who are going to have the ladders, be in the ceiling, and have the tar or vent pipe on hand needed to install a roof vent, and it is more of a pain if the stove isn't centered between joists and rafter beams. Now none of that is a great excuse, it isn't that hard to do, but with how most buildings are subcontracted out piece by piece for every little part, and how some things like the kitchen appliance location is not super well finalized until cabinetry is actually installed, nobody before the cabinetry wants to take the responsibility of is positioning and the cabinetry guys are not expected or expecting to install such features. It is time, expense, and the liability of punching a hole in the roof before someone decides they want the stove on the other side of the room, or coming in months afterwards and punching a hole in a brand new roof as someone not the roofer. If everything is well established in the blueprints and nobody is going to be changing their mind, or if one guy/company is doing 90% of the work themselves its not a problem. But often things are changed kitchen wise after most of the house is built or is done by 10+ different contractors, none of which want to be held responsible later on for it. Often one company does the structure, another the roof, another the siding, another the drywall, another the plumbing, another the electrical, another hvac, another cabinetry, etc, and only the plumbing and furnace vents are going to be putting holes in the roof which happens long before any finished features like the cabinetry is put in.
- jaapz 2y ago
  Weird, here in the netherlands you'll be hard pressed to find a kitchen that does not have a hood that exhausts to outside. However currently there is a movement to (more expensive, luxury) solutions that do not have a vent hood and instead vent through a recirculation filter (Bora).
  - MisterTea 2y ago
    Could be a code thing.
- franktankbank 2y ago
  You can go out sidewall in fact I'm pretty sure that is very common.
- MisterTea 2y ago
  I think it just has to do with a complete lack of building code requiring them so they are a total afterthought. I also feel many people dont really cook at home anymore so even less reason to have one installed. However, two friends who love to cook or have an SO who does have had full outside vented range hoods installed when they remodeled. One is so serious they have a commercial hood over a 6 burner stove. That guy brings his own lunch almost daily complete with their own fresh baked bread. His SO has a library of cookbooks and enough kitchen equipment to feed an army.

cess11 2y ago

You don't have ventilation above your stove? Where I live cheap frozen pommes frites costs about the same per kilo as washed good quality fresh potatoes, and personally I think slicing and putting them in the oven with butter, salt, black pepper and herbs is much tastier than fries. To me it's worth the effort.

javawizard 2y ago
> You don't have ventilation above your stove? My stove fan vents straight back into the room. Anecdotally maybe 75% of friends whose stoves I've observed do the same thing. It's a travesty as far as I'm concerned, but there you are. (I live in an apartment; otherwise you can bet I would have done something about it before now.)
- cess11 2y ago
  That's insane. There aren't regulations around this where you live?
  - vultour 2y ago
    I really doubt there are regulations around this where you live. Recirculating vents are only going to grow more popular as they're now often built into your electric/induction hob.
    - cess11 2y ago
      OK, here's a portion of it: https://www.boverket.se/sv/PBL-kunskapsbanken/regler-om-byggande/boverkets-byggregler/ventilation/koksventilation/ https://www.boverket.se/sv/PBL-kunskapsbanken/regler-om-bygg... Not leading away moisture from the kitchen when cooking doesn't sound like a good idea to me but I'm just a child of a craftsperson working with these kinds of things, not one myself. Except if you live in like a hut with a lot of openings or something, but I'm kind of assuming this is about apartments and houses with isolation and so on.
- seszett 2y ago