Safety circuit for extractor hood in controlled residential ventilation

So, well we have now decided against an exhaust hood. Somehow it seems absurd to have to deactivate the controlled residential ventilation when cooking in order to use the exhaust hood. Because we already have exhaust in the kitchen due to the controlled residential ventilation - although certainly not with a comparable air throughput... But I think our system itself is good, so a recirculation hood should suffice.

But now the next problem: which one?
Especially now in the low-energy house standard, most use recirculation, but strangely this is not really reflected in my Google results. So it is hard to find recirculation hoods (head-free hoods) with more than a handful of reviews or good tests that reach the same conclusion... Can you give recommendations?

Best regards

Miele has good "head-free" range hoods. But of course not exactly cheap. We are getting the DA 6498 W Pure. Whether we would take it without employee conditions, I honestly don't know.

Such nonsense... we have controlled residential ventilation (comfort air q450) and Bora (1200 m³ per hour!) exhaust air. Of course, we do not turn off the controlled residential ventilation when using the Bora. What is supposed to happen? In the controlled residential ventilation, there are only two dumb fans running...

Such nonsense... we have controlled residential ventilation (comfort air q450) and Bora (1200 sqm per hour!) exhaust. Of course, we do not turn off the controlled residential ventilation when using the Bora. What is supposed to happen? In the controlled residential ventilation, only two dumb fans are running...

Well, I have the problem that I have the information from our house construction company that it is mandatory and they don’t install it any other way accordingly. I’m missing the basis for argumentation...

It's not complete nonsense either: If in the kitchen there is a [Kontrollierte-Wohnraumlüftung Fortluft] and then an additional 1000 cubic meters of air per hour is exhausted, in a modern, airtight house, this air has to be supplied somewhere.

Certainly, there is the possibility to smartly link the [Kontrollierte-Wohnraumlüftung] with the exhaust air and thereby find a regulation. Otherwise, the brute force methods: turning off a part of the exhaust air, or opening window seals.

By the way: As soon as the exhaust air in the kitchen is cleverly extracted at the rear part of the living/dining - stove axis, the power mode of the exhaust hood is almost never necessary. Maybe when frying green herring.

Well, you also have to look at it realistically:

If I install an exhaust hood without ensuring sufficient air infiltration, a negative pressure initially develops in the house. This is then balanced either by forced air infiltration (e.g., through the controlled residential ventilation system) or the exhaust hood cannot maintain the air volume and the efficiency decreases.

So either the exhaust hood does not work optimally, or the ventilation system does not operate as intended during that time.
If the latter happens, it’s actually quite irrelevant because it should balance out again within a short time after cooking.
If the former happens, the question about the purpose arises.

That is why – especially in connection with a chimney – these forced air infiltrations are installed.

The truth will probably lie somewhere in the middle (you can’t judge it universally), so the controlled residential ventilation gets a bit out of sync and the exhaust hood doesn’t deliver 100%.

I also thought about this for a long time and ultimately decided in favor of a recirculation hood. For me, all the effort was worth it.
We installed the Berbel Formline. It wasn’t cheap at almost €2000, but it looks good (compared to most ceiling-mounted hoods) and above all fulfills its purpose 100%. We are absolutely thrilled with the hood and would buy it again anytime.
Also, the expensive replacement of the activated charcoal filters is omitted because you can simply refill activated charcoal granulate, which is much cheaper. It costs about €50 and lasts 2-3 years.

With a good recirculation hood, the cooking smell is gone within a short time thanks to the controlled residential ventilation. When we make schnitzel at noon, you can’t smell anything from it by late afternoon.