The OTHER debate featuring hot air, smoke & slime
Well, last night’s debate was quite the spectacle. But it was not the only current debate featuring hot air, smoke, slime, and the possibility of coughing.
The other debate is about the hood duct above your cooktop. Is it OK to have one that just recirculates filtered exhaust back into the kitchen, or do you need one that sends that exhaust into a duct and out of the house?
For a lot of folks, it doesn’t matter where exhaust goes. Between microwaving and trips to McDonald’s, preparing the typical American meal doesn’t require loud sizzles, billows of smoke, and ear-splitting smoke detector alarms, unless the food preparer has really, really screwed-up big time.
On the other hand, there are folks who really love to fry because of taste or ethnic preferences, like traditional Chinese and Indian dishes. For some of this cooking, sending all that smoke outside is an absolute must, not an option.
We have good news for those who cook that way. Whatever appliance or cabinet is mounted above your cooktop now, we have a reasonably-priced option to fit in a duct, and run the exhaust out through the roof or the side of the house.
Sometimes we run the duct straight up, passing through the inside of that over-the-range cabinet. Or, behind the wall. Sometimes we continue its run sideways along the top of the cabinet, while other times we’ll run it through a new or existing soffit. We even know how to install a hood over an island, and then run the duct through the ceiling.
The point is, we can run that exhaust to the outside in just about any situation, and your head will not sizzle, burst into flames, and generate billows of smoke from sticker shock when you hear the price.
Just because our politicians spend all their time (and our money) in smoke-filled rooms, doesn’t mean you have to. Give us a call, and let us help you fry with the eagles!
Fix St Louis