ᐅ Looking for a solution for a range hood ventilation system

Mitleser123 schrieb:

We have the cooktop on a peninsula and don’t have a range hood (since the cooktop with built-in downdraft extractor was unavailable).
So far, it works well by opening the window slightly 10 minutes before cooking and keeping it slightly open for 10 minutes after cooking.
We will continue without a range hood for now because we believe recirculating ventilation hardly makes a difference anyway (at least we never used it in our apartment and always just opened the window slightly).
Exhaust ventilation is, of course, a different matter...

Hmm... well, everyone can do as they prefer. I’m also in favor of exhaust ventilation.
However, it’s important to note that the extractor hood/downdraft system serves several functions:
- Removing odors
- Reducing humidity
- Capturing grease particles (that’s the technical term, I think 😀)

With two windows slightly open, you might (!) be able to reduce humidity and minimize odors. But that primarily depends on your cooking style. Someone who only boils pasta will probably manage fine. Someone who braises or, especially, does high-heat frying will have more trouble. A mechanical ventilation system with heat recovery could help in such cases.

A major issue is the grease particles, especially when frying. These are tiny droplets of fat that rise into the air. They carry unpleasant odors and are unpleasant when they settle on surfaces. An extractor hood removes them—some models better than others—while recirculating systems trap them in the charcoal filter, and exhaust systems collect them on a metal filter or blow them outside.

Therefore, if I planned to use the kitchen actively for cooking, I would definitely consider carefully how the ventilation is designed.

Mitleser123 schrieb:

We will continue without a range hood for now because we believe that recirculation hardly makes any difference anyway (at least we never used it in our apartment, always just tilted the window instead).

A good quality hood with recirculation actually makes a big difference. For example, it prevents grease from spreading throughout the entire house from the stove.
Try placing a deep fryer under a good Berbel (or similar) hood. Then you will understand what effective extraction with one kilogram of activated carbon actually does. You won’t need to keep a window open anymore.

Grease buildup is what it's called. Otherwise, exactly what @face26 and @Benutzer200 wrote is correct.
1. Installing only windows is not enough, unless you want to do thorough cleaning after every single cooking session!
2. Recirculating range hoods, if not from the very cheapest category, can effectively remove a lot of grease and odors.

haydee schrieb:

Berbel also offers the downdraft extractor.
Nothing hanging in the room, free choice of cooktop, and it retracts when not in use.

These are not only available from Berbel.
Siemens also has stylish and functional models, as do other manufacturers, with prices starting from around 300 EUR.

Mitleser123 schrieb:

So far, opening the window slightly 10 minutes before cooking and keeping it slightly open for 10 minutes afterwards has been working well.

That’s quite a statement when it comes to energy saving 😉

Has the original poster not answered the questions yet? Am I correct, or where should one look?

ypg schrieb:

Open kitchen or closed?
Wood stove yes or no?
Island size?
Preferences?

The kitchen is open.
No wood stove.
The island is approximately 370cm x 120cm (145 inches x 47 inches) in size.
I have no preferences.