Are gas stoves supposed to produce a sticky residue?
I am a notably lax housekeeper, and I never have that residue in the kitchen. I think it’s because I never fry anything. Like, not ever. The grossest kitchen I’ve ever been in (a relative) has a visible orange coating on every kitchen surface. They cook ground beef nearly every day and I’m positive that’s the source. I concur with those who say the main cause is grease.
Found this on Chowhound. I think it solves the mystery. QUOTE: Definitely get the actual hood. We recently moved houses and went from a natural gas range without a hood of any kind to a smooth-top electric range and a mid-level hood (mid-level by price, not quality, that is) and the difference is astounding. The hood does such an effective job of keeping cooking smells, oils, water vapor and such out of the rest of the kitchen and house that we’re constantly surprised. Further, a gas or propane range has the added issue that the by products of the combustion can temporarily bind to cooking oils and vapor and carry them further in your kitchen owing to heat and convection. That is, everything in your kitchen will be coated with an eventually sticky layer of stuff and then dust (well, everything horizontal, anyhow). A good hood can prevent almost all of that. If you’ve got the space, money and such, go for it. I love gas.
