Construction costs are currently skyrocketing

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.

For everyday use, I still find recirculation better in new buildings because you don’t damage the wall and can use the hood independently of the supply air. With exhaust air, you always push the warm indoor air outside, which is also a factor (albeit a small one). Moisture is no issue and irrelevant with controlled residential ventilation.

You have to ventilate the kitchen anyway. The dishwasher also produces moisture because the modern models no longer reheat but simply open 5-50 minutes before the program ends. Cooking produces moisture. The kettle and the coffee machine produce moisture.

The exhaust hood blows the moist air directly outside. The recirculation hood first distributes it in the room; some goes into the living room, some into the hallway. And then you ventilate crosswise for 20 minutes so that the moist air is outside again.

In both cases, you push the warm indoor air outside... where is the difference? The difference is that with the exhaust hood, stage 2 is enough, but the recirculation hood has to run on stage 5. Because the air becomes increasingly saturated, the hood removes less and less. So more air has to be drawn through. That costs electricity again. Also, the power needed to press air through the filter is much higher than the power an exhaust hood needs to simply push the air through a hole in the wall.

And whether the 0.05m² my exhaust drill hole in the facade makes... equipped with a wall box, there are now energy-saving versions that only open when the hood is on, otherwise a flap closes that insulates...
Whether this 0.05m² minimally affects heating energy consumption... in the kitchen it is always warm when cooking anyway... at least for me. I haven’t managed to cook cold yet.

Your documents from KfW should mention something about a 10-year deterioration prohibition. In other words: even a core drilling and exhaust hood would be illegal. Whether anyone actually checks that, of course, is another question.

Interesting topic. Can anyone actively report on something like this? I mean subsequent inspections by KfW.