I just want to get your opinion/experience on cooking nepali food on a center aisle kitchen and the spread of the smell of spices.  To make it easier, i've attached a pic to give an idea of the kitchen I'm talking about.  The exhaust/vent on this center aisle kitchen are not up the par as the wall mounted vent, so I'm just wondering what the "smell" impact will be when you cook Nepali food in these types of kitchen.  All the "daal jhwai" and spices that we cook in the center aisle range could spread quicker around the house than the kitchen with a range and vent on top of it facing the wall.  Please share ur experience/opinion... ty.