On stove extractor hoods

We never had extractor hoods in our kitchens (OK, I lie, there was one fitted at 15th Avenue, one of the recirculating ones, we didn’t use it much). But when one looks at showrooms or kitchen magazines, it seems an essential piece of kit.

I’ve been slowly convincing myself that we don’t need one (it’s not the cost, so much (R2000 for the Pierre Roblin Rubis 70) but the space that it takes up) but then Pieter cooked baby marrows followed by steaks in his griddle pan last night.

Proof that extractor hoods could be useful.