Amstel
The Hoarse Whisperer
A little is OK. But the volume of smoke from a good seared steak is a little more than needed. In fact, for me, when I pan fry breakfast sausage to get a nice browning on it - even with the exhaust hood on - I need to put a table fan on the ground on high & aim it up at the smoke detector at the edge of the kitchen to keep the fumes away from it.I welcome the smoke. Makes the house smell awesome.
That said, that I can think of off the top of my head, it really only happens when I have meat that needs a great sear or great browning on it.