No matching tool — try another word, press Ctrl K to search the whole site, or open the user manual
Modern homes love beautiful open kitchens flowing into the living room — until the first day you stir-fry holy basil and the smell sticks to the sofa for three days. The fix is in the design, not in giving up cooking
Light kitchen (inside the house): can be fully open and beautiful, for reheating, smoke-free cooking and coffee · Heavy/Thai kitchen (behind or beside the house): for serious frying, where the goal is maximum ventilation — open walls, ventilation blocks, or semi-outdoor with a rain roof, tiled floors and walls you can scrub, and a large sink. If land really is limited, use one kitchen but invest in the range hood and partition door below
Extraction rate in cubic meters per hour (m³/h) — for serious Thai stir-frying look at 1,000–1,500 m³/h or more (many standard home models are only 600–900), and most importantly: it must be ducted outside (duct out), not recirculating — recirculating through carbon filters can't cope with roasted chilies. The shorter and straighter the duct, the stronger; every bend reduces suction. Place the stove against an outside wall at the design stage so the duct exits as short as possible
When the hood extracts air, "air in" has to replace it — open a kitchen window opposite the stove to keep the flow going, then close the path that carries smells into the house: a sliding glass door between kitchen and living room, closed while frying and open when not in use, both beautiful and practical. Don't forget high vents or an exhaust fan in the kitchen, because hot smoke rises
Behind the stove use tiles or back-painted tempered glass (oil stains wipe off more easily than paint), granite/quartz countertops resist heat better than laminate, and kitchen outlets should have covers against oil vapor. Specifying all this in the BOQ from the start is many times cheaper than fixing it after moving in