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

Good - that may vary. For me, it sometimes runs for hours when sauces or braised dishes are simmering on the stove.

In such cases, I always open a window near the cooking area on tilt. Then the hood blows a large part of the cold outside air back outside and does not try to draw warm air away from all the rooms in the house. Now in winter, it is fresh in the kitchen - right next to it, in the open living room, however, hardly anything of that is noticeable.

For your stew dish, the hood probably does not extract 800m3 from the house. That is more like full power of a very strong hood.

Yep. And the cheaper and less efficient the hood, the more I have to turn it up to get the same extraction effect.

So even with exhaust air, you shouldn't start with cheap hoods (<1k€) when living in an open plan home and cooking regularly.

But with this topic, everyone probably has to learn the hard way first. 25 thousand bucks for the kitchen, but then using a 600-euro Heinzelmann suction-blow super to stir up the air...
Seen that way too often.

Wow. So my range hood actually never runs when preparing sauce bases. And the roast is in the combi-steam oven. From that perspective.... And with a controlled residential ventilation system in place, I really don't expect the range hood to have to run (including power consumption) to remove the odors from sauce bases.

I guess we are going slightly OT - we can meet again at [Chefkoch]. But if I fry two kilos of bones and onions sharply and then pour 3 liters of alcoholic liquids over it and wait until only 600ml remain in the pot, then I definitely don't want to keep that from the neighbors!

...so I have exhaust air and when using the cooker hood there is extreme negative pressure (the air volume is calculated from around 70m², the cooker hood pulls 800m²) However, this might not be as pronounced in a house?

I find opening windows relatively unproductive, so I am currently dealing with window rebate ventilators, etc.

Even if the fan is running in the bathroom (/100m²/h) and I open the terrace door in the living room after 10 minutes, there is a suction noise caused by the negative pressure.

So with these airtight buildings, high-quality recirculation should not be underestimated. Actually, the best is probably a combination hood that can do both!

We installed this system (2015):

Link removed by moderation

---the argument to avoid an open kitchen because of occurring odors is completely correct. You smell the food throughout the whole house anyway.