Kitchen design and ventilation

Has anybody suggestions for a kitchen design which greatly reduces lingering smells from cooking, be it oils or fish or whatever?

I'm very conscious of scents and in my current kitchen, which was designed 30 years ago, I need to keep the windows open for at least an hour after each meal. In my new house I will be putting in an entirely new kitchen and I'm wondering is there any design - e.g. better location for the oven - which would reduce this problem. The overall size of the kitchen will be 8.6m x 7.2m and there is a double window and a patio door in it. The oven hoods/extractors which I have here are utterly useless at getting rid of the stench, but very noisy. So I'm hoping there's a more effective, and quieter, way to get rid of smells in 2017.

Any other kitchen design advice, or suggestions for good design resources (is there a website where I could put in my kitchen size and they could propose suggested designs - or have I just hit on a new idea with that?) would also be appreciated.

the_sonandmoon

I don't know about odour elimination, but a bit of advice I was given was to place the extractor as far away from neighbours windows as possible to prevent the smell from travelling outside and into their house. I suppose the same would apply to your own windows for the rest of your house.

Ikea kitchen planner, while buggy as a bug motel, it's great for figuring out what fits where in your new kitchen, and gives you a good price guide too. You can print it off and bring it with you when shopping around

Ectoplasm

Odour elimination is related to the area of your kitchen (including height) and the extraction capacity of the cooker hood. Extraction rates are calculated and written in metres cubed...if your kitchen is larger than the maximum extraction capacity then the cooker hood will never be effective. There are plenty of new hoods which are more powerful, more energy efficient and far more silent than even 5 years ago.

There's a company called Faber in Italy that have some videos on their website which go into more detail on these things. If you Google Faber Spa you should be able to find the videos if you are interested.


Efficiency is also affected by whether or not you have a cooker hood that is vented or works using charcoal filters. The latter is far less effective as it just recycles the air through charcial filters. When venting, consider the distance between the location of the cooker hood and the vent. I think the IEC guidelines suggest a single bend in the ducting and a distance of 1.5 metres.