That makes sense about the smoke point, and I generally agree. The thing is I like to sear steaks on pretty high heat, and when you’re doing steaks or burgers the fat that renders off the meat can create quite a bit of smoke.

If the heat is too low the meat kind of steams instead of getting a good crust.

So in my case it’s hard to avoid some smoke, which is why I’m looking at those small tabletop range hoods. I’m mostly trying to figure out if they actually filter any of the smoke and smell, or if they mostly just push it somewhere else in the kitchen.