I have never seen an actual fume hood in any residential home in my life (close to 800 homes across the South and New England. I have seen plenty of faux hoods that do absolutely nothing.

Maybe it's something they only add in luxury homes.

These are common in New York and may even be required by residential building code: https://up.codes/viewer/new_york/irc-2018/chapter/15/exhaust...

(Note: I'm a New Yorker but not an expert in building code.)

ah that makes more sense, like those 15+ story buildings? I should have clarified my comment was in regards to SFH or triple deckers. I would honestly think it would be easier to implement in SFH but I'm guessing it's mostly due to developers cutting costs and that there is no regulation to actually make a viable one.

I'm not sure, but yes I could imagine the larger buildings being targeted by more regulations.

It would be pretty easy to do in a large building - they already have plenums for hvac, external exhaust is not much different.

Interesting, I live in Spain and every home I've been to has one.

Live in New England. Home I grew up in (built in the late 70s) had one. All but one apartment I've lived in had one -- including this one, which was built in the late 1920s.

I find this very shocking NY allows that. I'm in CA and I've never seen a gas stove that didn't have a fume hood. In fact a lot of electric stoves here have fume hoods. I would assume we have a regulation about it here but I've never looked it up.

I've lived in several places in the US, and every residential range hood I've seen vents back into the living space.

I would believe it's different in CA, though. CA's public health regulations are famously stricter than elsewhere in the country.

That's odd, I mean my apartment has a "vent hood" but it just feeds into a sponge into a wall with no ventilation leading outside. These are the types of hoods I've only seen in my life, only in professional kitchens have I seen true ventilation and even then some kitchens are moving to induction sense it's a much safer work environment and speeds up cooking but even then you still need ventilation.

I went ahead and looked it up. It seems like it is required in CA. It also seems NY is similar but also allows ductless. I didn't read up on it that much though.

https://www.prolinerangehoods.com/blog/is-a-range-hood-requi....

Grew up in NJ. I had a real stove vent hood. A lot of my friends had a real vent hood. It’s very normal I guess depending on the exit of i95.

Thinking back so did my home in VA, DC and my last two homes in TX. I wonder what is different about our scenarios

I remember seeing a stufy fairly recent that discovered that they actually weren’t very effective, especially if you use the front burners. My intuition about it is that if you can smell the food, you’re probably also getting air pollution.

On top of that I’m not sure if anyone has studied what percentage of people actually turn their fume hoods on, because I bet that is low too.

Most stoves have that microwave/vent thing above them, and that is NOT a fume hood, it's a poor approximation of an attempt at venting.

A true fume hood overhangs the front of the stove and can be heard when turned on, and requires makeup air.

https://www.youtube.com/watch?v=rSIqKGsF2ZA

(Note that a proper ventilation system is recommended for ANY stove/cooking besides maybe a microwave/pressure cooker, but especially needed for gas)