Gas appliances are vented
Umm, no they are not, especially gas ranges.
Not universally true. In particular, gas stoves are not normally vented outside. The gas burners on the top of the stove vent directly to atmosphere, as that is where they burn. The burners in the oven and broiler, if so equipped, generally vent out the back of the stove, also directly into the atmosphere.
Additionally not all vent hoods, commonly installed over such stoves, are actually vented. They pull the air from above the stove and run it through a filter and back down over the stove. How to tell if this is true with your stove: Open the cabinet above the vent hood. If there is no pipe (usually 4" or 6" light aluminum) going up through the cabinet directly over the fan, it's probably not venting outside. It is possible they vent into the wall at the back, but you'll have to go up in to the attic to check that.
This is, if not exactly the same model, very similar to the one I put in my kitchen a year ago: https://www.homedepot.com/p/Frigidaire-30-in-5-0-cu-ft-Gas-Range-in-Stainless-Steel-FCRG3052AS/310575941 If you look at the photos, you'll see there is no fitting on it for a vent pipe. It vents directly to atmosphere. If you want to clear combustion products from your home space, you must ventilate it. For the past 40 or 50 years, people have been spending more and more of their time and money doing the opposite in the name of energy efficiency. When I grew up, central heating and air systems were not common. Now they are nearly everywhere, and the houses and apartments are sealed to keep the living space from losing heated or cooled air.
Not all. I’ve never had a gas range that was vented. Gas furnaces and gas dryers and gas water heaters, but not gas ranges.
Not all gas stoves are vented my home built in the 1990s had a gas stove, propane actually until about 3 years ago without an exterior vent just one of those vent hoods that blows up the the ceiling. Turns out the headaches we were getting every time we cooked on it was due to the carbon monoxide levels, I bought an alarm and the very first time we used the stove with the alarm in the living room it went crazy we fled the house, fire dept came and with their professional meters it was nearly 200ppm in the kitchen that’s very harmful.
I had a vent hood installed along with a bluestar professional induction cook top. Holy cow induction is the way to go. It’s faster than gas, temp control is perfect with rapid heat up,and more importantly rapid heat down. Power is not a problem in a commercial rated unit. it can bring a 12” cast iron pan to glowing red heat on the big burners in under 2 minutes for a seared Pittsburg rare steak unequalled. Yet in the smaller rings melt chocolate or simmer milk without so much as a scald at 100 watts of even minimal power. I’m sold on induction it’s superior to gas in every way a chef needs , and I worked for as a chef post second school and into university, hence the commercial equipment in my home it’s put to good use in my semi retirement. The only thing induction on a flat top is not good at is using a real round bottom wok but for that I use my 200000 btu propane jet burner outside to get that real wok hei at 800 degrees the smoke is too much even for the vent hood so high temp frying is always outside on propane. Go induction and never look back, any high-end cookware which every one should own at least a 13 piece set will be induction ready all Calphalon professional stainless is, as is all cast iron and carbon steel professional fry pans. I stand by my Dr Buyer, and Metfer Bourgeat black steel pans either are top end chef pans and heat to a wonderfully even high sear on induction. Wwith modern induction there simply is no reason to have open flames in the home anymore, with the carbon monoxide that nearly killed my family and NOx as well. I was a true blue gas cooking devotee until I tried at a demo kitchen the Bluestar it went home with me that afternoon never looked back.