Open kitchen: exhaust or recirculation in controlled residential ventilation & KfW55

well overall I don't really care either, cooking maybe 2x a month and mostly prefer to eat out and the kitchen is only for looks

Why do you then talk about the effect of extractor hoods without personal experience?

I would be interested in some photos... You have never posted anything here, right? If the kitchen is supposed to look amazing, then go ahead in the kitchen pictures thread

Please accept the GDPR

DSGVO please accept

GDPR? What does that have to do with it???? Well, whatever. Everyone should be happy however they like. One person likes a kitchen that is never used and doesn't smell, another likes one that is used and smells a bit. Hmm, tasty.

And one thing should never be forgotten in the whole discussion. The deliciously cooked food eventually makes its way to the table and is eaten there. There is no longer an extractor hood hanging above, yet the food has not stopped smelling like food and the smell then spreads as well.

You can somewhat capture this, for example, by making eating/cooking a separate room unit and separating living with lounging on the sofa and watching TV, etc., from it.

It is fried at high heat. There are meatballs. Fish. A lot is really done, the kitchen is a workspace at these times. Others do it similarly. No one has a problem with odors with recirculation. As long as the person spends more money on the performance with recirculation than with exhaust air. That it doesn't work or has to do with cooking is still: nonsense.

Fish smell in particular lingers "forever" in our current kitchen. You especially notice it when you come home from outside again.

What kind of recirculation variant\model do you personally have? How long does the "subjective" fish smell remain perceptible?

Bonus question to those with downdraft extractor: where does your exhaust air go? I don't know the system myself, so I'm asking.

We have a shaft fan with exhaust, a controlled residential ventilation system, and a stove. Our chimney sweep did not accept an air supply box, but rather a contact in the window. Now the window is tilted when cooking. In our apartment, we also had exhaust air. Before the construction phase, we looked/smelled at recirculation and exhaust air at several acquaintances, and in the end, my wife decided on exhaust air. We also have the Thermobox from Naber. I believe it even has a certificate because of the blower door test. Everything went smoothly through as well. We don’t have a thermal bridge because of that, why would we.