Cooking island / work island in the kitchen - Which extractor hood?

we have Bora prof. 2.0 with the motor outside. Works very well and totally brilliant because even on high it’s very quiet inside. Costs about 6000 EUR but worth every cent!

We have a Siemens LF97BB532 with a Naber Compairflow and a large flat duct. On the highest setting, despite the high installation position (otherwise, with almost 2m height, I always bump my head), it vents really well when searing. However, it then requires an open window, the negative pressure is heavy. But I guess it's the same with downdrafts. The hood is also nice and quiet, it depends on the proper air extraction. No flexible hoses and cross-section restrictions, and then a good wall box!

We have also considered the Siemens for our peninsula. It also needs to hang a bit higher because of the 2m person in the household. The downdraft units don’t really excite me. On the one hand, I can’t imagine they are easy to clean; on the other hand, in the systems I have experienced "live," the space consumption on/next to the cooking surface bothered me. And one more thing I can’t imagine: that these units reliably extract the steam when the 30-liter pot is on the stove or the Weck canning device is running.

My (stainless steel) sink is always full of limescale stains, no matter how much I clean, I can't effectively prevent them. However, I generally don't wash anything by hand (except for the three good knives, two of which have wooden handles, as well as the good cutlery and crystal glasses five times a year), so the water usually runs only briefly but splashes everything around. And on stainless steel, that always leaves ugly stains. With Silgranit or something similar, it's of course much better. A second sink wouldn't even occur to me, but we will still need a second water connection because the sink is going on the peninsula and the dishwasher against the wall (we will probably have a two-row kitchen with one row executed as a peninsula with sink, cooktop, work area, and a row against the wall with the remaining appliances and elevated storage surface). To stay on topic: the extractor will probably be a Berbel island hood with recirculation. Downdraft doesn't convince me.

For example, I wash vegetables once and then chop them, after that I don’t need any more water.....

That’s how it is!

I make myself a schedule that avoids that.

But cooking for two, three? If I force everyone into my schedule, the good mood can't be maintained, you can’t drink that much while cooking anyway (but you can try).

Besides, for two people with lots of work in the kitchen, of course there are also better schedules,

There are no schedules for us when cooking. And it works that way too.
You actually have time for communication when there is no my schedule

Why does it always look "used"? What does a "used" sink look like?

Because it is used. Knives are washed there frequently, flower water is poured out, washing water is fetched... lime stains despite wiping dry, something quickly placed in the morning...
Well, at least no collision of the schedule. And if my husband is washing up just when I need more water, it works with a smile

I always have a lot of hand washing to do during big cooking sessions. It’s now piling up in the sink, and in the second basin I wash vegetables and so on. And I’m meticulous about that. Not just rinsing briefly under the water and done.

As long as you are cooking, a kitchen is allowed to look used; afterwards, it is immediately tidied up or, if the dishwasher can't keep up, washed by hand.

ypg
in which oven do you bake your bread?