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The Secret to Frying Fish in a Tiny Kitchen? A 5-Pound AirHood
The article evaluates the effectiveness of the AirHood, a portable kitchen air cleaner, in addressing common kitchen ventilation issues, particularly in small living spaces. The author, a former senior editor and chef, shares her personal experience with a highly sensitive smoke alarm and inadequate existing kitchen ventilation in her Philadelphia row home. Her conventional over-the-range hood only recirculates air and poorly captures grease, leading to lingering cooking smells and grease buildup on cabinets.
The AirHood is presented as a potential solution, marketed as the "World's First Portable Kitchen Air Cleaner." It functions by using replaceable charcoal filters to purify air drawn in and then recirculated. The device is compact, weighing just over five pounds, and features an eight-inch diameter fan with a total height of 14 inches. Its 70-inch cord provides flexibility for placement on a kitchen cart or counter. The product's price point of $159.99 positions it as an affordable alternative to more extensive ventilation systems.
Initial testing involved frying potato croquettes and sautéing tomatoes. The AirHood, when operated alongside the existing stove hood, effectively removed smoke and steam without activating the smoke alarm. Post-cooking, no residual cooking smells were present in the kitchen or apartment. Cleaning the AirHood's metal filter was straightforward, requiring only a sponge and dish soap, with the added convenience of being dishwasher safe.
A more rigorous test involved cooking for 45 guests, preparing croquettes, seared salmon, and baked pasta with strong-smelling cheese. The AirHood was positioned approximately 18 inches from the gas stove, adhering to safety guidelines, and operated on its highest setting for two hours. During this extensive cooking session, the smoke alarm remained inactive, and grease accumulation on the white cabinets was prevented. Lingering odors from fish or strong cheese were also successfully eliminated. Guests reportedly did not notice the AirHood's presence or its operating noise.
The author's conclusion is positive, integrating the AirHood into her regular cooking routine for dishes that typically generate significant smoke or odors. She envisions its utility beyond her home, suggesting its use in private-chef engagements to prevent triggering smoke alarms in clients' homes. The article also notes the positive impact on her Chihuahua, who is no longer distressed by the smoke alarm, highlighting a secondary benefit of improved air quality.
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