My kitchens over the years have been pretty equally divided between having hoods and not. I’ve treated them as smoke, odor and grease alleviators. But lately, I’m appreciating hoods’ ability to help draw off steam more quickly.
Today’s macaroon batter is a good example. Risotto is another. I’m coming to the conclusion that most preps that need drying, thickening and otherwise reducing benefit from faster extraction of steam. Likewise with frying and saute. Now I find that if I don’t have a hood, I end up blowing, opening windows, even setting up a side fan.
I’m curious if other Onions look at their hoods as an evaporation aid…