Abstract: An energy-saving ventilating system for a restaurant kitchen stove provides a first air stream flowing upwardly from a location adjacent the rear edge of the cooking surface, a second air stream discharged into the space in front of the stove where the cook stands and flowing rearwardly above the cooking surface, and a third air stream discharged downwardly from an outlet above the front portion of the cooking surface so as to squeeze the second air stream as the latter flows over the front edge of the cooking surface, causing the second air stream to flow faster in that area, the third air stream acting as an invisible baffle to reduce induction of conditioned air from the kitchen into the space above the cooking surface.