I never before considered an exhaust hood or other air current across my cooktops to play much of a role in cooking besides removing heat and smoke. But after comparing how water vapor exits the food: (a) with no real air circulation; and (b) with good airflow across the pan, I'm starting to think of airflow as being an important element when sweating and reducing things.
I use a supplemental fan to dry-cure fish for smoking. And I've learned that blowing on a boiling pot that threatens to boil over, can instantly save a spillover that turning down the heat will not. Why not a fan to blow *across* the 'top whenever you want to remove moisture, e.g, sweating mushrooms before a saute?
Anyone else have or use this hare-brained idea?