Peanuts74
2015-12-11 10:41:15
- #1
We also thought about recirculation/exhaust air for a long time; our kitchen builder, whom we trust (supposedly one of the top 100 in Germany), also clearly recommended exhaust air. Of course, there are various solutions, all of which can be good and must also be adapted to the respective house; especially with a fireplace, the whole thing becomes more complex, as mentioned. It is also subjective whether someone smells something or not. For example, smokers are apparently significantly more "pain tolerant"; a colleague (non-smoker) even says he doesn't smell anything at his place after a 3-hour cooking spree, and that without controlled residential ventilation and without any extractor hood, only by briefly airing out after cooking! Ok, I’m not inclined to believe that, but well. As I said, if someone thinks they can calculate the losses or the increased heating effort, I would be interested myself.