The two drawers
High humidity (window closed): things that WILT — leafy greens, herbs, broccoli, carrots. Low humidity (window open): things that ROT — apples, pears, stone fruit (the vent lets ethylene escape). The settings are real airflow controls, and most households have never moved them.
What goes where
High-humidity drawer: greens, herbs, brassicas, carrots, peppers. Low-humidity drawer: apples, pears, avocados (once ripe). Everything else lives in bags or containers elsewhere in the fridge. The one-line rule: wilt-ers in humid, rot-ers in vented.
The temperature map of a fridge
The back-bottom is coldest (meat, dairy); the door is warmest (condiments, the cucumbers if you must); the crisper drawers are mid-cold and tunable. Storage is geography: matching item to microclimate adds days to everything — the map is in your fridge manual, and now it is on this page too.