xMisterDx
2023-02-21 11:00:16
- #1
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.