ᐅ Controlled ventilation system + fireplace + kitchen exhaust – does this work?

hippjoha schrieb:

The only thing a recirculating hood can’t do is remove the moisture generated from cooking to outside air

But it should manage that, if you trust the Miele DA 7378 D Aura 4.0. Although it costs a hefty €5,500 😀

Check the recirculation hood beforehand, important
- quiet
- dishwasher-safe filters
- easy to clean inside and out
- charcoal filter replaced annually
ours has been in use for 2 years, no grease film on the cabinets

exto1791 schrieb:

I’m using this thread for my question since it fits my situation quite well:

Thanks for bringing this up, as I still need some clarification myself. In our case, it’s a decentralized system and 40+. I understand that from an energy standpoint it’s not ideal to make a hole in the wall, but the expensive heating system also needs to be used 😉
To be honest, the 40+ came about rather incidentally because the photovoltaic system apparently offers so many bonuses, and I always thought exhaust ventilation wasn’t really energy efficient anymore—until I came across this ventilation thread this week. Does anyone know how an exhaust hood factors into the calculations? Is it just considered a hole in the wall that can be sealed, or also the exhaust operation itself? And how does the negative pressure affect decentralized ventilation units? Naively, I’d assume that’s less problematic than with a central ventilation system, since there are holes in the walls anyway?

WilderSueden schrieb:

Thanks for bringing this up, because I also have some questions. In our case, it’s a decentralized system and 40+. I understand that from an energy perspective, it’s not ideal to create a hole in the wall, but the expensive heating technology still needs to be used 😉
Honestly, the 40+ came up more or less by chance since the photovoltaic system apparently provides a lot of bonus, and I always assumed that exhaust air ventilation isn’t energetically efficient anymore—until I came across this ventilation thread this week. Does anyone know how an exhaust hood is accounted for in the calculation? Is it treated just as a hole in the wall that can be closed off, or does the exhaust function itself also count? And how does the negative pressure interact with decentralized fans? Naively, I would assume it’s less problematic than with central ventilation since there are holes in the walls anyway?

Do you have a stove? If yes, I would definitely factor in the output and the associated “cold” effect caused by the range hood. At my parents’ place, it’s really cold when they stand in front of the stove with the hood running and the window slightly open because of the stove. It’s amazing how much these hoods pull air from outside 😀
This doesn’t affect us since we don’t have a fireplace—but for me, that would also be an important consideration.

We have not planned for a stove. So it is really only a question of exhaust air, ventilation, and thermal insulation calculation.

exto1791 schrieb:

I’m using this thread for my question since it fits my situation quite well:

We’re currently planning our kitchen and deciding whether to install a ducted range hood or a recirculating (ductless) range hood.

We do NOT have a chimney, which could make the decision easier.

We’re building a KfW55 house WITH a centralized ventilation system.

The kitchen studio says they install recirculating hoods 90% of the time and that it’s a “no-go” to create a hole in a well-insulated house to vent the air outside. They claim recirculating hoods perform just as well and that odors remain in the room even with a ducted hood – they said that the range hood is not intended to completely eliminate odors. Neither ducted nor recirculating hoods do that. Is this really true? I understand that odors won’t completely disappear – that makes sense – but wouldn’t it still be “better” to vent everything outside?

They also mentioned that the controlled mechanical ventilation system does not work properly together with a ducted range hood, which could cause problems (although they couldn’t explain exactly what the problem might be).

So my question is: What makes more sense? Do I even have a significant advantage with a ducted hood? From how it sounds, I’d be foolish not to choose a recirculating hood, right? What would you recommend? KfW 55+ controlled ventilation system with recirculating or ducted range hood?

We also have a KfW55 house with a ventilation system and a ducted range hood. It works perfectly. We installed a so-called motorized valve in the outside wall. This is a type of airtight flap in the exterior wall that only opens when the range hood is turned on. We have an open-plan kitchen near a stairwell leading to the upper floor and wanted to prevent cooking odors from spreading throughout the house. It works perfectly.