I live in Manhattan NYC and cook on a gas stove (as is very common in NYC apartments).
The grease that splatters everywhere on only medium-low heat (including use of a 13" splatter screen topped with a wet paper towel) is enormous! I am not deep frying; simply browning pieces of meat in a dutch oven before putting them into the oven to cook.
I have asked NYC friends about this and they have noticed the same thing. The clean up after cooking a simple meal is long and tedious. We have all noticed that with induction burners or electric burners, the grease splatter is much less even on the same heat (medium-low).
I don't have a hood or ventilation over the stove top since it is a NYC kitchen. They put a hanging microwave just above which is a big pain to clean after cooking.
There is a really fine grease that splatters everywhere and covers knives, stand mixer, cupboards - pretty much everything. It has helped the clean up time to keep everything in cupboards and leave nothing out (less to clean). Since I have a cat that jumps onto the counters and everywhere, I must clean up almost immediately afterward or will otherwise face greasy paw prints throughout the apartment.
If anyone has any tips or suggestions, I would be very grateful! I have only so many broiler recipes that I can do. The worst part is that cooking Korean BBQ meats like short ribs or pork belly inside in the cold weather is totally out of the question - tried that once and the grease splatter went from the kitchen into our living room (open kitchen plan). Leaving the windows open or closed doesn't seem to make any difference.
Thanks in advance for any tips!