Hello everyone,
We are currently building a new energy-efficient house and are considering whether to have a core drill hole installed for kitchen exhaust ventilation. Our chosen range hood can operate either as exhaust or recirculation. The project manager recommended using the hood in recirculation mode with activated carbon filters. However, the kitchen installer advises exhaust mode, as only this option supposedly eliminates odors and similar issues effectively.
We are now conflicted and thinking about having the core drill hole made but initially not using it, operating the hood in recirculation mode instead. The core drill hole would be fitted with an external grille cover and internally closed off with a cap. If needed later, we could connect the hood with a duct and have the setup ready for that.
From your point of view, is this a sensible approach, or am I missing something? What would you recommend? Should we have the core drill hole made or rather not?
Thanks in advance and best regards
We are currently building a new energy-efficient house and are considering whether to have a core drill hole installed for kitchen exhaust ventilation. Our chosen range hood can operate either as exhaust or recirculation. The project manager recommended using the hood in recirculation mode with activated carbon filters. However, the kitchen installer advises exhaust mode, as only this option supposedly eliminates odors and similar issues effectively.
We are now conflicted and thinking about having the core drill hole made but initially not using it, operating the hood in recirculation mode instead. The core drill hole would be fitted with an external grille cover and internally closed off with a cap. If needed later, we could connect the hood with a duct and have the setup ready for that.
From your point of view, is this a sensible approach, or am I missing something? What would you recommend? Should we have the core drill hole made or rather not?
Thanks in advance and best regards
I would weigh the options carefully.
Certainly, exhaust air ventilation is the better choice, but is the better choice really necessary? It also has disadvantages (ventilation system, pressure reducers, etc.).
You can't just easily create an opening in a KfW-certified house. At the time we built (2013), that was a total no-go 😀
We cooked all the time. The range hood was often turned off because it was too loud (social cooking around the island).
Many smells linger anyway, with or without, exhaust or recirculation.
Certainly, exhaust air ventilation is the better choice, but is the better choice really necessary? It also has disadvantages (ventilation system, pressure reducers, etc.).
You can't just easily create an opening in a KfW-certified house. At the time we built (2013), that was a total no-go 😀
We cooked all the time. The range hood was often turned off because it was too loud (social cooking around the island).
Many smells linger anyway, with or without, exhaust or recirculation.
ypg schrieb:
Many odors remain anyway, whether with or without, recirculation or venting. Correct, the main purpose of a range hood is not to prevent odors, but to stop the spread of cooking fumes (water vapor mixed with grease). These condense on various surfaces, making them greasy. Since not all surfaces are cleaned regularly (such as on wall cabinets), sticky spots form due to the oxidation and hydrolytic breakdown of fatty acids.
Therefore, a modern recirculating range hood with sufficient power is always adequate for this task.
I would avoid the effort of venting air outside. To deal with odors, you can simply ventilate crosswise for 10 minutes.
Haus2626 schrieb:
because only this option is supposed to effectively eliminate odors, etc. Tolentino schrieb:
Right, the main purpose of a range hood is not really to prevent odors, s Yes, but that seems to be the focus of the person asking the question. (see the quote above)
Tolentino schrieb:
I would skip the effort of installing an exhaust vent. You can get rid of odors by cross-ventilating for 10 minutes. ... or enjoy the aromas 😉
Tolentino schrieb:
Right, the main purpose of a range hood is not really to eliminate odors, but to prevent the spread of cooking fumes (water vapor mixed with grease). Exactly, and to directly remove moisture in the case of a ducted range hood. With recirculating systems, you just have to ventilate the room manually 😉
H
Häuschenbauer417 Mar 2026 13:08I faced the same question last year during our new build. Ultimately, we decided on a recirculating hood with activated carbon filters.
After about half a year, our conclusion is that we are satisfied with it and would plan it the same way again.
Of course, this requires that the grease filter is cleaned regularly and the activated carbon filters are replaced as needed.
Moisture is vented through the mechanical ventilation system with heat recovery.
After about half a year, our conclusion is that we are satisfied with it and would plan it the same way again.
Of course, this requires that the grease filter is cleaned regularly and the activated carbon filters are replaced as needed.
Moisture is vented through the mechanical ventilation system with heat recovery.
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