Exhaust air vs. recirculated air in a controlled residential ventilation system

Thanks Bratac, I will look into whether the Flowstar wall box would be suitable for us and have to check which companies carry out core drilling.

Our house is already finished, we have been living here for almost 1.5 years. We would probably have to remove the upper kitchen cabinets for this, have the drilling done and then maybe repaint the kitchen wall because the drill might damage the wallpaper?
The house is built from double-shell masonry, clinker and aerated concrete + insulation (wall thickness 44.5 cm). Let's see if you can just drill through that easily?

Having the window tilted open or the terrace door open wouldn’t bother me that much. I’m not much of a master chef who cooks for hours, so the heat loss through open windows would be quite limited.
I wouldn’t find negative pressure for the short period that bad either, I’m used to it anyway because we had negative pressure for months in winter with the controlled residential ventilation due to a software bug.

Thanks again for your report

The wallpaper will certainly be damaged when drilling. However, if the craftsman has a good vacuum cleaner, you still don’t have to paint. The "frayed" hole will be covered by the [Dunstabzugshaube]. The core drilling takes about 15 minutes and costs between 100 and 200 euros.

Does the controlled residential ventilation system not remove odors from the kitchen in an adequate time? If the exhaust air of the controlled residential ventilation system is not directly above the stove, there should be no problem with grease intake, right? Probably more difficult with closed kitchens, but it should work with an open kitchen, right?

Energy losses caused by the extractor hood are a joke. What's important is that moisture and odors go directly outside, and do not have to be ventilated manually or by the controlled residential ventilation system.

Is that really a joke? About 800 m³ of heated air are blown outside per hour, which is roughly twice the room volume for a 150 m² house.

Is that really a joke? About 800m³ of heated air is blown outside per hour, which is about twice the room volume of a 150m² house.

How fortunate that air is such a poor heat storage medium!

In addition, the range hood probably rarely runs for more than 20 minutes. With us, usually only about 5 minutes. So the time when something is being fried. Frying is only done outside the door. Just based on gut feeling, only the exhaust air is an option for us.