Which downdraft vent? For a new kitchen? Who can recommend something?

I can't confirm that. Sure, you can't get 100% out within 30 seconds. But recirculated air with activated carbon also works!

Yeah, it can do a bit with activated carbon, but when the well-known forum specialist spreads truisms again, I just have to intervene regulatively.

Yeah, he can do a bit with activated charcoal, but when the well-known forensic specialist spreads platitudes again, I just have to step in and regulate

You’re really making a fool of yourself right now!

Also don't see why fresh activated carbon filters shouldn't work. The airflow path through the material is also crucial. Reason?

Personal experience and advice at the kitchen retailer with 25 years of expertise.

Don't believe that Miele is much worse than the competition here either.

Logically, if there is real smoke, where should it go with [Umluft]?

When it's really smoking, it's burnt.

What, for example, should also be the case with beef fillet. And actually with everything that requires a roast crust.

Anyone who cooks properly can never be happy with a convection system or must, like myself, simply ventilate afterwards.

Only one must not have false expectations.