I tried something like that, it was a nightmare.
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Replacement cooker hood filter reducing airflow
- Thread starter Bertie78
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I tried something like that, it was a nightmare.
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We do have a cooker hood which does extract, very rare turned on, use the lights, but very rare the fan is turned on, I am sure house has never had gas cooker, we don't have gas, so the idea of blowing air through a carbon filter not really sure what it does? Or how to measure how effective it is? What would worry me is a load of fat above a hot stove. But the pan with fat for cooking chips gave way to the self-contained unit, which has in turn been replaced with the air fryer, so changes in cooking methods has made the extractor redundant.
I don't think that 'changes in cooking methods' has resulted in much reduction in 'cooking smells', which is one of the primary reasons for extractor hoods.
In passing (since you mention them) I really don' understand why "air fryers" are called "air fryers", or why there is so much interest/excitement related to them - they are surely just small fan ovens, nothing more, nothing less, aren't they?
Do you fry chips (and other things) in an oven?
Not quite - an extracting hood, takes the cooking smells, and grease laden air, straight out of the kitchen, at source. Using an air-fryer helps, but they still can produce smells and grease in the air.
We have one, and yes - basically a small oven. We now rarely use ours. I has an electric element at the top, and a fan blowing the heat from that, directly onto the food. So not that different, really, from a fan oven.
Well, whether you call it "frying" or not, there's really nothing one can't do in a 'big' (standard size) fan oven that one can do a small fan oven (these days known as "air fryers").
The smaller ones ("air fryers") tend to have similar sized elements to standard fan ovens, but since they have much smaller cavities, I presume that the thermostatic control will result in them using appreciably less energy - but that is, I would say, the only real difference.,
Well, I think you have to in this context.
I ask again: do you fry chips in an oven?
If not, why not?
Yes, we do - well, to be more accurate (since I'm not sure that 'frying' is really the correct word), we create 'chips' in the oven in the same way as we do (or can do) in our 'air fryer' - just toss the cut-up potatoes with a tiny amount of oil and then cook them in a dish in the oven OR cook them in an air fryer.
When we first got (were given) an "air fryer", SHMBO initially always cooked chips in it. However, I managed to persuade her that this was simply wasting energy cost since our 'cooker' is a ridiculously extravagant Aga (SHMBO's fault
) which is 'on' all the time,, it would make much more sense to l use that - which is what she generally now does. The one advantage of the air fryer we have is that it contains a rotating 'cage' in which constantly 'tumbles' the chips, precluding the need to frequently 'stir' the chips if we cook them in the oven.
... and I should add that although the Aga is not a 'fan' oven, provided one remembers tio the the 'frequent stirring', the results are essentially identical to those achieved with the "air fryer".
As above, that question is "Not Applicable"
Perhaps it would help if we found out what the difference is between 'frying' and 'cooking' or 'creating'.
If you are making your aga into a huge air-fryer then both presumably achieve the desired result without a large pan of molten lard or cooking oil on the hob.
If you are making your aga into a huge air-fryer then both presumably achieve the desired result without a large pan of molten lard or cooking oil on the hob.
On recirculate the idea is that the carbon granules filter the smells and the aluminium grid on the underneath of the hood catch the grease. Some built in hoods where you pull out the faux door use a big paper grease filter.
I dont think recirculate is much use but better than nothing maybe.
The black pods in the picture contain the carbon and fit directly on the motor via a bayonet fitting
"Cooking" and "Creating" are obviously very general/generic terms. As for frying, I think most people take that to refer to cooking things in a significant amount of hot fat/oil, whether 'shallow frying' or 'deep frying', such that it is the high temp of the fat/oil that does the 'cooking' of the food. That's why I'm hesitant to describe what one does in an "air fryer" (or the equivalent in a fan oven of any size) as 'frying', since it involves little or no fat/oil, the cooking being done by circulating hot air.
Well, for a start, as I said, an Aga is not even a 'fan oven' - it's just a regular non-fan oven. However, as above, if the cooking one does in it is not done by hot fat/oil, I'm far from convinced that it is correct, or sensible, to call it "frying".
All the members of my family use the process I've described (very lightly coat them with oil {sometimes not even that} and stick in the oven) to produce what they call 'roasted vegetables', and I've never heard them called 'fried vegetables' when cooked in that way - and nor would they really be 'fried vegetables' if cooked in exactly that same way in an "air fryer".
However, a lot of the commonly-used terminology associated with cooking methods seems a bit messy, and probably often strictly incorrect. We talk about "roasting" vegetables or joints of meat, despite the fact that I think that what we are actually doing is "baking" them As far as I am aware, true 'roasting' involves cooking something above or in front of an open fire.
Perhaps the bottom line of this discussion is that I don't think one can get away from the fact that, in terms of design and construction, what is now called an "air frying" is simply a small fan oven. Do you disagree with that?
My multi burner gas hob has a outside vented cooker hood directly above fixed at the height indicated in the hob instructions. The hood is used every time a burner is lit and it has certainly helped in keeping the kitchen decs clean and grease free. To ensure max efficiency I removed the filters when it was fixed some 12 or so yrs ago and I've been very pleased with the purchase. Personally, I cannot really see the point of an unvented hood as smells/fumes/ combustion products are simply wafted around the kitchen to contaminate the decs.
Yep straight outside is perfect. And as little amount of bends as possible I have to go 2M with 2 bends. I recently went from the flat oblong pipe 100x50 to 100x100 round and that in itself has made a big difference to the extraction rate.
Then again the need to extract depending on the kind of cooking you do - its always good to extract steam but when you are searing stuff and doing chefy things then its not just about steam.
Agreed
I tend to like wok cooked food which does create steam and plenty of combustion products. I also like well boiled spuds to mash with lashings of butter, although much to the disgust of my consulting cardiologist. . . . sorry, Nick, get over it cos I like what I like
Yes wok cooking does kick up a lot of stuff that needs extraction.Agreed
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