How to Deal With Cooking Odours That Linger for Hours

We’ve all been there: last night’s garlic prawns or pan-fried salmon were a hit at the dinner table — but they’ve overstayed their welcome in the air well into the next morning. Lingering cooking smells can make your kitchen (and home) feel stale, greasy, or just plain unpleasant. The good news? You don’t need to resort to candles or flinging windows open in the middle of winter. The real solution is far more practical — and starts with the latest Smeg rangehood, built to remove odours at the source before they have a chance to take over.

Why Cooking Smells Linger So Long

It’s not just the food. When you cook, especially with heat and oil, tiny airborne particles are released into your kitchen. These particles — made up of oil vapour, moisture, and aromatic compounds — travel through the air and cling to every soft surface they touch: curtains, tea towels, upholstered chairs, even your clothes.

A few common culprits:

• Frying or searing: Cooking with oil at high heat releases more vapours than baking or steaming.
• Onions, garlic, and spices: Delicious in the moment, potent for hours (or days).
• Fish and meats: Protein-heavy foods tend to have denser, longer-lasting smells.
• Poor kitchen ventilation: If steam and grease aren’t being extracted properly, they stay trapped.

Once those particles settle in, no amount of Febreze will truly neutralise them. The answer lies in removing them before they land.

The Ventilation Mistake Most People Make

Many Aussie homes have basic ductless rangehoods that don’t vent air outside. Instead, they filter and recirculate it — which sounds helpful, but rarely removes odour-causing particles effectively. These filters clog easily and often aren’t powerful enough to draw in all the air released during cooking.

Without proper ventilation, the smells hang around — and so does the grease, which contributes to that sticky feeling you sometimes get on benchtops and cabinet doors.

What to Look for in an Effective Rangehood

If you’re serious about reducing cooking odours (and cutting down on post-dinner cleaning), a high-performance rangehood is a must-have. Not only will it improve air quality, but it’ll also make your kitchen feel cleaner, faster — and help protect cabinetry from damage over time.

Here’s what to look for:

• High extraction rate (measured in m³/hr): The higher the number, the better it removes steam and odours.
• External venting: Where possible, choose a ducted system that vents air outside, not just recirculates it.
• Wide coverage: Rangehoods should match or slightly exceed your cooktop width for best results.
• Low noise levels: You’ll use it more if it’s quiet — and modern units can be surprisingly silent.
• Easy-clean filters: Look for dishwasher-safe mesh filters or long-life charcoal versions.

The latest models — like the premium line of Smeg rangehoods — balance power with elegance, offering excellent extraction while complementing your kitchen’s style. Whether you’re cooking up a curry or just boiling pasta, they work quickly and quietly to keep your kitchen fresh.

Day-to-Day Tips to Minimise Odours

While a good rangehood is the main player in keeping cooking smells under control, these small habits can help too:

• Turn your rangehood on before you start cooking — don’t wait until halfway through.
• Let it run for 10–15 minutes after cooking to clear residual vapour.
• Close doors to other rooms while cooking to contain smells.
• Clean filters monthly to keep performance high.
• Simmer citrus peels or cinnamon in water post-dinner for a natural reset.

If you’re really in a pinch, a bowl of baking soda on the bench can absorb some of the residual smells — but long-term, proper airflow is what truly makes the difference.

A clean kitchen isn’t just about spotless counters and gleaming appliances — it’s about the air, too. If your meals leave a mark long after the plates are cleared, your ventilation system may be letting you down. With the right setup, those mouth-watering aromas can stay in the moment, and not linger into the next day. So next time you fire up the pan, make sure your rangehood is doing its job — because great food deserves a fresh finish.