Construction costs are currently skyrocketing

just out of interest (and because our kitchen planning will be intensified soon...) what kind of hood do you have?

In the rental apartment we are currently doing quite well with a recirculation hood and a lot of ventilation during "critical cooking." Therefore, a ducted hood is not really very high on the wish list right now. But you can always gather options ;)

Recirculation Neff with 90 cm grease extraction over 80 cm cooktop. Don’t have the model number at the moment. Too little for our habits. Back then it was because of the money; for recirculation we would invest a lot more today.

Ducted: No idea. 90 cm hood over 70 cm cooktop, bought by my father, so inexpensive. Drains the house air if you want. The key was the 15 cm core drill instead of the standard 10 cm. Here we will go purely by appearance, it does everything we want even for little money.

Here is my two cents:

Controlled residential ventilation with HRV (supply/exhaust air through the base plate)
exhaust hood through the base plate
chimney with fresh air (base plate)
window contact switch in the kitchen
plus the chimney sweep’s recommendation that we should be even safer and install a differential pressure sensor

as if I would say that is almost the worst configuration there is. ;-)
Blower Door was done when the caps were still on the respective pipes – so everything was airtight and built to KFW55 standards.

In my eyes, your general contractor is more afraid of catching a thermal bridge or the energy consultant wanting 3 Maakfuffzig more again. But otherwise actually just a lazy excuse, since it’s extra effort for him.

Why everything through the base plate? I don’t like water streaks on the beautiful facade when it rains since there is something attached everywhere. :D

We, as frequent cooks, do it every 6 months. I would say someone who doesn't cook daily or even rather only on weekends can also get by for over a year. What is your experience with that?

Our hood is horizontal, annual cleaning is sufficient. Our kitchen builder said that with angled hoods the grease eventually drips out, then it's time for cleaning ;)

We only have a cheap old extractor hood. It probably helps little to nothing, but I always open the big window when cooking anyway, because this hazy air and the musty smell bother me. From my point of view, you don't really need more than that. Therefore, we won't do it differently for the new kitchen. Making a breakthrough to the outside just for that seems somehow exaggerated to me. Fortunately, we don't have an open kitchen but one with a wall and a door, which means I can sear sharply and then have everything almost immediately out of the house with the window open.

Our hood is horizontal, annual cleaning is sufficient.
Our kitchen fitter said that with angled hoods the grease eventually leaks out, then it's time to clean ;)

Sarcasm?

I meant the charcoal filter. The grease filters should be cleaned about every 6 weeks, I would say.

I can't understand anything else. Of course, the odor pollution noticeably increases when the activated carbon filter is eventually used up. If it doesn't bother someone or you always air everything out anyway, okay. Then you can also do without it.

From the beginning, I never had the impression that activated carbon makes a significant difference. Yes, it helps, but if you fry inside as intensively as you describe, you still ventilate.

That with an exhaust hood it would be no different is factually wrong. Even cheap exhaust hoods shovel smell outside and the supply air doesn't smell like the fried food. For the same effect, you have to spend quite a bit on recirculating hoods and regularly maintain the odor filters – of course adjusted to the cooking behavior.

You misunderstood me. Both the exhaust hood leads to ventilation because you need supply air, and a recirculating hood, since it doesn't vent outside and doesn't filter the odor significantly (thus ventilate).

For everyday use, I still find recirculating hoods better in new buildings because you don't damage the wall and can use the hood independently of supply air. With exhaust, you always push the warm indoor air outside, which is also a factor (albeit a small one). Moisture with controlled residential ventilation is not an issue and irrelevant.