Some of the oven listings specify vent fans (e.g., 300 CFM Vent Fan for Advantium).

But where do the smoke and smells go? They don't require any ducting as far a I can tell. Do they just recirculate air back to the room?

My house smells for hours after baking and, for my future remodel, I am wondering if there is a way to avoid it.

Hope this helps!

I posted a follow-up question on the Kitchens forum.

Today's ovens have fans to keep the electronics cool, but that's not the same thing.

Some folks will put a flush-mounted exhaust fan in the ceiling above where the ovens are located. Something like a bathroom fan but a bit stronger (200-300cfm). This can deal with some of the effluent escaping from the oven (assuming it vents out the front).

I can tell you that over the years, my parent's double oven Thermador darkened the cabinet doors above as well as the ceiling above the oven pair. A vent would have helped the ceiling but not the doors.

I have looked for similar vents, but found nothing on the market.

You can see the vent (closed position) in the link. It is the black strip with "Frigidaire" and the stainless strip above it (black is surface trim on the stainless) I loved those oven doors that opened by shifting upwards.

When we replaced appliances 5 years ago and installed a new Dacor double wall oven we kept the vent. It has been helpful on those few occasions when someone has burned the garlic bread. Now that we broil with the door closed it's harder to keep an eye on those things.

That Frigidaire range is their Flair model and is considered a collectible. Similar/same unit was in the Bewitched TV show. Other brands had the same style for a while. The lower handle, of course, is a pull-out cooktop. The exhaust is just as much or moreso for the cook top as for the ovens.

That is true, but it's also true that in the 1960's they sold vents for ovens. My mother has one. :) I think it's a Nu-Tone.

If they still made them, I'd have one! My big oven has very fancy air filters, but I can still smell what's cooking, and the smells do get into the rest of the house. If I put my overpowered range hood on, which is a few feet away to the side, parallel to the air being vented from the oven, it will suck most of the smell out, but I don't usually bother. Then again, when I'm not also cooking on the stove with the hood on, I'm not usually making anything all that big and smelly. :)

It may be worth pointing out that the Wolf ovens circulate air around them pulling from the electronics at the top and exhausting at the bottom. None of the oven interior cooking air is entrained in this. The convection air is only recirculated within the oven cavity.

The problem is that the odors (which spill out of an oven when its door is opened) fill the room much too quickly for any reasonable venting to accommodate. In commercial operations, an "eyebrow" hood may be used over an oven. These provide somewhat improved capture and containment, but still are not going to handle door opening spillage. And an eyebrow hood won't work well with a cabinet above.

The only (impractical for the home) solution that I see is to build the kitchen with a ceiling 2 feet higher than will be seen. Install perforated ceiling panels (probably stainless steel) at the desired height. Make the cavity above a plenum from which the air is exhausted with relatively high cfm. Use a lot of UV in the plenum to break up grease particles into less obnoxious carbon compounds. Commercial versions of this concept may be found on the Internet.

kas

Unfortunately, appliance design nowadays is about uniformity, production, inventory management, sell through, and energy/efficiency stats. It is not about making really good appliances that do a really good job and in a way the cook wants them to, except at the ultra high end.