Extractor hood with exhaust air at KfW55

Smoke is inevitable when searing steak sharply, etc.

That's what the outdoor kitchen or gas grill is for, and from November on, with a hat. Cross-ventilation hasn't been banned yet; not everything has to be done with circulating/exhaust/controlled residential ventilation.

There is the outdoor kitchen or gas grill for that, and from November with a hat. Cross-ventilation has not yet been banned, not everything has to happen with recirculation/exhaust/controlled residential ventilation

Absolutely! That's how I do it too. But it is legitimate for me to share my experience here and to choose exhaust ventilation rather than recirculation at the next house. But always with a downdraft extractor, I find that really good! :)

We had an exhaust air system for years and now a Bora Classic 2.0 with recirculation. You still have the smells from frying and the food itself in the apartment with both, there’s no fooling yourself. The Bora downdraft extractor with recirculation does a very good job for us and works better than the old Siemens exhaust hood.

Even the aforementioned thermal box already has a significant impact on a barely calculated 55 mm shell. A U-value of 2.2 over an area of 15x15 cm is unfortunately not insignificant, with 0.03x on the heat transfer coefficient a similar magnitude as detailed thermal bridges for the entire house, as far as I have not miscalculated. If it "didn't matter," I would probably install the exhaust air regardless of whether it is extracted via a trough, ceiling, etc.

We are trying our luck with a recirculation hood and an additional plasma filter. Hopefully, the rest will be taken care of by the [Wohnraumlüftung]. How well that works remains to be seen.

What a lot there is… had to google that first. Sounds like Star Trek.