more ventilation confusion
My family is moving to a Queens coop and we're renovating the ancient kitchen. I'm in the process of both finalizing the kitchen layout and researching appliances, and I cannot figure out the ventilation to save my life. I've been reading everything that seems relavent here on GW but I'm still at a loss, mostly because--as is common with these coops--I cannot vent to the outside. Do duct, no way.
The advice I've been getting from friends is to do an OTR microwave, which I am set against no matter how precious the real estate is in my small kitchen. The architect friend who's been casually advising me on my layout has suggested I just leave the wall above the range empty (cabinets are on either side), and do what most New Yorkers do: open the window. The open-window method of ventilation is what we're doing in our current kitchen and I'm tired of disconnecting the smoke alarm every time I so much as look at a frying pan.
So what do I do? Some kind of under-cabinet solution? The salesman at one of the appliance stores directed me towards a recirculating hood but I keep reading that recirculation isn't very useful (though maybe it's better than nothing). I'm hoping the wise GW members here will have some realistic suggestions for me. For what it's worth, I'm considering the 30" pro-style Jenn-Air gas range. Our budget is tight but I want to do this as correctly as I can within the physical limitations.
Thank you in advance. If this has already been addressed and I've missed it in my googling, I do apologize.