April Fools' ... right?

Combustion byproducts can have that effect. A proper vent hood helps.

Your flame should be BLUE! If you have a yellow flame, stop using the range immediately and contact a service person.

The stuff we see on this forum...

To the OP, that is not correct, unless you have something wrong with your gas burners as The Cook's Kitchen mentioned. If the flame is yellow, the gas is not getting enough air to combust properly, and you need to find out why it's not getting enough air!

Do you have a vent hood? Is it ducted outside? Is it larger than the cooking surface that it covers below? Is your flame bright blue like it should be? Then you should see minimal soiling of anything. If you have issues with any of those, yes you will get soiling from combustion and cooking byproducts combined.

But the big issue is the health hazard of an open flame that is not adjusted to burn gas properly. Maybe it has natural gas jets and you’re running propane, or vice versa. Stoves are NOT interchangeable between the two different gasses. That can actually kill you and should be addressed ASAP.

Ok. Thst’s Reassuring. We don’t have it yet, am considering gas for a new build. But got worried when my uncle told me stories from the old days of scrubbing yellow off cabinets etc. I response to the range hood comment, how wide of a hood should I get? The stove would be a standard 30 inch. I had assumed the upper cabinet width would match the lower and the hood would also be 30 inches. Should it be wider? Thanks all!

Remember that nicotine was often the culprit in the old days rather than a gas stove.

A good vent hood should always be 6” wider, and at least 24“ deep, 27” preferred.

You might also look at doing induction since the home has not been built yet. It has the instant response of gas, while being so much easier to clean up. Induction is not your old fashioned move the pot off of the eye before you burn something type of electric.

I’ve never had that problem... but I can tell you what problem I HAVE had. Not having proper venting, but still cooking things with either high heat or a lot of frying and you get grease splatters up on the cabinetry and ceiling... and even the floor around you! That will make white things look yellowed. I now have proper venting... some might consider it overkill... I don’t ever want to go without proper outside venting again no matter WHAT kind of cooking surface I choose.

Good advice from all. I’ve read 10 inch venting and straight out the back to outside I suppose would be best. Will look into induction further as well. I guess i’ll Have to sacrifice some much needed cupboard space and make it 36 inches. That sounds necessary to avoid marking up the white cabinets. Thanks all!

Skmom, what did you do when you refer to proper venting?

Lana, I have a 60” dual fuel range, we purchased it with the matching hood. It vents straight up and over just a couple of feet out of our roof with a 10” pipe. It’s so powerful that when one of my daughters stands next to it while it’s on full speed her hair starts rising up. LOL! I don’t even care that’s it’s really loud... it’s very powerful and effective. (Ours are Viking because we got an amazing deal on a floor model)

Wow! Gorgeous!