Shortly before J and I left for Texas, I had a little bit of a meltdown
during cooking. Our old vent hood was a combination microwave/vent
hood, and it had worked neither as microwave or vent hood for a couple
of years. I don't think I have to tell you what searing a steak in a
cast iron skillet without a vent hood does. A tiff ensued regarding the smoke produced by said searing. I turned off the burner and
moved the skillet, and said fine, I was done cooking--"not my fault
there is no vent hood!" The stand-off lasted for 2 weeks, and then I
left for Texas. Well, another two weeks later, Welcome Home!
It was wonderful to sear meat, with the ability to suck out the necessary resulting smoke and heat. (A good sear means a very hot skillet, and reduce the heat once both sides have been quickly seared.) Not only the vent, but the accompanying light was very welcomed--the better to see the oil spatters on the stove top! That is my fresh rosemary sprinkled across the top--yes, another of those "no skill required" to grow in a pot, but pretty, smells wonderful, and delightful on chicken with tomatoes and mushrooms.
Nary a meltdown or ensuing argument since the return home. Sometimes, a strike is a good thing.