Today is Thanksgiving and what a better time to discuss a topic that is near and dear to my NOSE:

The un-vented kitchen.

But before I delve too far, the following post is really aimed at the modern know-it-all builders/developers that are responsible for all the New construction and Condo conversions in and about Boston. And I ask any readers to feel free to post their agreement or disagreement with my thoughts regarding this most simple of kitchen design elements.

As a Real Estate professional now going on 5 yrs, I have noted that in almost every new construction or gut renovation property visited, that the developers have an aversion to venting the kitchen to the outside. The kitchens all boast the most sought after luxury finishes such as granite stone counter tops, stainless appliances and oak or cherry cabinets. Often the kitchens are stunning but functionally obsolete in my opinion as 9.9 out of 10 times, the range hood, which is more often than not a matching SS Microwave/vent unit is just screwed in place over the range un-vented.

Now with the passing of Thanksgiving and hours of roasting the bird, baking of pies and who knows what other artery clogging diet destruction culinary wonders, I wonder if today's buyers wished that the builder had taken the time to run a vent? Or is it that these buyers just do not cook at all? My feeling are 1) Buyers want homes that are tighter and more energy efficient, but 2) tighter homes become vessels for potentially unhealthy air, especially during the winter, and 3) the real question, would not a well vented kitchen be considered a strong selling point (healthy air, cleaner surfaces, fewer linger smells)?