I've been here for just over a week. Cooking for myself. Worked in back of the house "commercial kitchen" so I know what I'm doing I think ?

I HATE Carbon monoxide/smoke detector.

EAR SPLITTING SCREECH-SCREECH-SCREECH each time I used a wok. I even used to useless vent over the stove. Have one of those over the stove microwave with those useless venting system.

And this morning, I pulled a nicely toasted flax seed bread EAR SPLITTING SCREECH-SCREECH-SCREECH again. The toast is just lightly browned. I hate that little thing in the kitchen. Can't a girl cook without EAR SPLITTING SCREECH-SCREECH-SCREECH?

Two things come to mind. glue a plastic bowl over the smoke detector and "hermetically seal it"

rip out the microwave and install a real over the stove hood with vent going outside. Along with it some remodeling of the kitchen. Found out that the wall oven top and bottom will not accomodate a standard commercial half sheet baking pan 13"x24" grrr!!! Soo remodel, rip out the Magic Chef top-bottom wall oven and install a real oven and a microwave. I have no need for top and bottom oven.

As it stands now, I can't cook anything to give it a nice golden brown color. Eggs over easy fine. steaming okay. Saute nope nada!!

The question is do you have one of those new carbon monoxide-smoke detector in your kitchen. And is it so sensitive like mine?

What did you do to work around this problem?

Suggestion is much appreciated before I fly off the handle and rip that thing off the kitchen ceiling.