What are the experiences with recirculating range hoods in new constructions meeting KFW40 standards?

Hello everyone,

we are currently planning the kitchen for our new build.
We would like to install a recirculation extractor (Bora, Neff or similar). We know that exhaust is better, but we don’t want to blow the warm air outside and also open windows while cooking.
A ventilation system is installed, but we would still ventilate additionally through windows.

Does anyone have experience with recirculation extractors in new builds?

Regards and thanks

Does anyone have experience with recirculating range hoods in new buildings?

It has nothing to do with new or old buildings.

I use a Berbel Glassline (120 cm). Hardly any difference compared to exhaust air. Deep fryer underneath and the place hardly smells, especially not when cooking.

But: It is, to put it mildly, not cheap.

I think that individual perception plays a big role. We have an open house and a Miele recirculation unit in the upper cabinet (approx. €500) and it does its job well. Of course, you can smell the food for a while, although I don’t always understand why people want to get rid of the smell of good food quickly and completely; floating clouds of fat like at a French fry stand should have been eradicated in today’s show kitchens. But we don’t fry that often and then prefer to use the gas grill on the terrace even on cool days, or we don’t fry at all, so I can’t say anything about that. With a controlled residential ventilation system, a proper recirculation hood, and in individual cases also briefly opening a window/terrace door, I don’t see any problem.

Thank you for the feedback, I think a hood or a recessed extractor in the stove will not make much difference. I think we will continue to pursue the exhaust air option.

a proper recirculating hood

No offense. But a 500€ hood is nothing more than a fan compared to Berbel, Gaggenau, Novy, Bora, etc.
Then you don’t know any “really” well-functioning recirculating hoods.

I agree with . We have now been living in the passive house for 6 months. Recirculation has the advantage that no negative pressure is created, which in winter causes unpleasant drafts including condensate formation on the front door/window(s). We have controlled the controlled residential ventilation in the BUS system so that in the event of the stove being used, the ventilation function of the controlled residential ventilation starts for 30 minutes, increasing from 30% power to 70%. This quickly removes the "used" and odor-saturated air and replaces it with fresh air. My wife cooks often and yet it never smells like a kitchen during cooking in our home. We haven't owned a deep fryer for a long time. Grilling is done outside with a cold blonde in hand.