A stupid question

[HIDDEN]

If this is a ridiculous question then I'm sorry, my wife asked me it and to be honest I don't really know?

Why is it that in the Malaysian kitchens we have been in, none of them seem to have ceiling fans?

Thanks

Paul

[HIDDEN]

Good question Paul.

I think in many cases the ceilings are too low to accommodate a fan. A friend who is renting an apartment in our condo asked management to have one installed, and they refused on that basis!!

Our neighbours installed air-con in the kitchen. This is also not common, but I have seen it on a few occasions.

Another point is that the kitchen (wet or dry) tends to be the domain of the maid, and they simply don't count when it come to home comforts

As for us....we don't have a maid, but we do have a small 'free standing' fan on top of the fridge!

[HIDDEN]

I think the amount of grease you collect on the ceiling fan might also be an issue! Our architect recommended an oscillating wall fan for just that reason. Easier to clean.

We will install air-con in the kitchen of our house, but will refrain from turning it on when cooking, to avoid build up of smells and grease on the heat exchanger.

Stephan

[HIDDEN]

Hi Paul,

Have now researched the reasons for this and apparently ceiling fans fans remove flavour from the food and cool woks thereby causing potentially undercooked food. So basically it is a hygiene issue.

Bob

[HIDDEN]

hi,

The ceiling fan spreads the aroma of the food out of the windows and into the surrounding area attracting unwanted guests such as monkeys, rats, dogs, cats, and hungry neighbours.

regards, Scott

[HIDDEN]

Wow so many answers/theories.

I still thing the danger of getting an unwanted 'crew cut' is the the most realistic

[HIDDEN]

Hi Paul,

Have now researched the reasons for this and apparently ceiling fans fans remove flavour from the food and cool woks thereby causing potentially undercooked food. So basically it is a hygiene issue.

Bob

... and the he same with air con.   
......so MY is following UK Food Hygiene Regs       !

[HIDDEN]

So many helpful answers thanks, if I use them all my wifes going to think I'm making excuses and just want her to suffer in the kitchen heat!

One thing that crossed my mind is: could a ceiling fan be dangerous in the event of a fat/oiil fire - fan the flames?
Maybe this another reason to add to the list of not having one?

[HIDDEN]

So many helpful answers thanks, if I use them all my wifes going to think I'm making excuses and just want her to suffer in the kitchen heat!

One thing that crossed my mind is: could a ceiling fan be dangerous in the event of a fat/oiil fire - fan the flames?
Maybe this another reason to add to the list of not having one?

I would suspect the answer to your question above is Yes.             I used to run Restaurants:  Food Hygiene Regs in the UK - have an understandable rationale  - rare with Bureaucrats!      You wife is suffering the same sydrome as all Chefs - even in the UK during the Winter!  This is the reason WHY no Fans or Air Con - and I shall not bore you with temperature control and separate fridges, chopping boards, detergents, handwashing, etc, etc.  Although, I try, where practical to follow in a domestic situation.

ANY cooling aparatus in a Kitchen will allow condensation to form on top of the food.  Condensation - however minimal allows bacteria to grow very quickly on the outside of the food -  which is why warm or hot food must never be put immediately into a Fridge after cooking (cover and lay to one side).   Cooking and Heating Food properly kills any bacteria which may have formed after cooking in residual cooling in the Fridge.   

What can help alot is an very good Extractor Fan (ducted to an outwide Wall) if placed above the Cooker - particularly as far as steam, frying, open grilling is concerned.  Test efficiency by holding a piece of paper loosely near the screen of the Fan - if the paper flys out of your hand and sticks to the screen - it is a good Fan!    Ducting and Fan should be cleaned thoroughly at least once a year as  fat, grease, debris builds up and efficacy decreases (we did it every 4 months in the Restaurant Kitchen).   Opening the Window can help too - but you would then need removeable Fly Screens:  We had a curtain of fine chains - so the window could be opened from the inside.

Hope this helps - and the condensastion issue is "killer blow" .....I am sure you wife would be averse to bugs and bacteria multiplying on your food as you would be

Best wishes