How to prevent your kitchen from turning into an oven when cooking this summer, without having to use air conditioning

Summer is coming and heat waves happen, one after another, with temperatures that exceed 40 degrees in the shade and that inside the house force us to either turn on the air conditioning trying to spend as little as possible or if we do not have one of these teams to sharpen wit in order to lower the temperature a few degrees with traditional methods.

But then it is also time to make food and if you do not want to live three months on cold salads it’s time to cook. This implies using the induction or glass ceramic hob, the gas hob, the oven, the microwave or other electrical utensils that all have something in common: raise the temperature of food for its cooking increasing during the process in turn the temperature of the kitchen and the rest of the house.

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To avoid this problem we may think of open the window so that the kitchen is ventilated, but this is not the most suitable option, since we will be letting the heat from the street pass and in general it will be counterproductive if it exceeds 30-35 degrees.

We can also turn on the air conditioning, if we have it in the kitchen, or a portable fan to try to be a little cooler, although there is a simpler trick that you may not have put into practice but that can turn out to be the most effective.

The extraction hood will be your best ally in summer

It is about using the smoke extraction systems that you have installed in the kitchen not to remove smoke or trap bad odors or grease, but to to expel the heat that accumulates on the stove easily reaching temperatures above 50 degrees.

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The idea is simple but powerful, as long as we have any of these equipment installed in the kitchen and that they have a extraction to the outside through the typical smoke outlet. It can be the classic extractor hood that we have on the plate, the typical fans that are in some kitchens with access to an outdoor patio or even the most modern extraction systems integrated into the hob from the kitchen.

The most common thing is that we have an extractor hood at home that we usually use when we do something grilled or fried that generate a lot of smoke so as not to impregnate the walls with grease. It is their main utility, but they are also powerful systems capable of take the heat out of the house.

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For this we only have to turn it on just when we start cooking anything, whether in the vitro, with the gas hob or even in the oven. If it is located directly on these elements even better, since it will collect the heat more efficiently and expel it earlier without giving it time to spread throughout the rest of the house.

Here, the more powerful our hood or extractor, the better, since it will expel more amount of hot air in less time. In addition, if we are not going to cook anything with smoke or fat, such as if we only turn on the oven to make a roast, put the pressure cooker to make a stew or boil water to make pasta, we can temporarily remove the filters from the hood and let it expel as much air flow as possible.

Is it a very effective system? Well, it depends on the capacities of each extractor, where it is placed, how much heat we are generating and the size of the kitchen. But from my experience, in my case with a low-mid range hood placed directly on the stove, it is easy to avoid overheating in the kitchen. between 5 and 10 degrees in most cases without much effort.


Source: Xataka Smart Home by feeds.weblogssl.com.

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