ᐅ Safety switch for range hood with mechanical ventilation system

Hello,
this year we are building a KFW 55 house and are currently planning the kitchen. We would like to install a range hood because we consider it the fundamentally better option, and there is basically nothing speaking against it. We do not have a chimney!
However, our company just informed us that in our case, a safety switch still needs to be installed because we have a controlled residential ventilation system. The exhaust hood causes such a high air exchange that the ventilation system cannot handle it and therefore must be deactivated during the operation of the exhaust hood.
The cost for this switch is, I believe, around 300 euros, but that is not the main issue.
What it sounded like to me, and this is also my question, is that with controlled residential ventilation, the recirculation mode might be the better option. Not because it is cheaper, but because it does not affect the functionality of the ventilation.
What do you know about this topic, and what would you do if you had the free choice—and why?

Best regards

That’s a matter of personal preference.

In a well-insulated house, it is structurally important to plan for an exhaust hood. Additionally, you either have an intentional thermal bridge or you consider an electrically sealed exhaust cover, meaning a small motor on the outside closes a insulated cover.

Since this involves costs and requires planning, many people initially choose a recirculating hood. Nowadays, there are very good models with activated carbon filters. Depending on what you cook, that can be fine. However, if you often sear rich or ready-to-eat foods, an exhaust hood is clearly the better option.

Everything is possible.
The exhaust hood must either be planned for wall installation, or you might have exposed ducts on the ceiling, or you need to consider whether the ductwork fits structurally into the upper-floor ceiling—depending on the build height.

So, there is no one right answer here.

Important: Can you accept having some lingering cooking odors in the house when cooking close by, or not?

A good exhaust hood also comes at a price. I would easily estimate about 1200€ (around 1300 USD). A simple exhaust-only hood is cheaper (although accessories can add up).

P.S. I would definitely recommend a ventilation system.

The hood is mounted on the wall, so creating an opening is not an issue. The question, as mentioned, is whether this switch that disables the mechanical ventilation system is a sensible and healthy mechanism for the system, or if there is any experience suggesting it could be problematic—for example, if frequently turning the system off and on is harmful to the equipment or something similar.

I have the underfloor heating in mind, which generally works better the less it is regulated...

From a planning perspective, all of this can still be arranged, so I am trying to gather some information. The exhaust air system seems to have the advantage in terms of performance, but that only considers its specific function, not how useful it is within the overall context...

Kind regards

It is important that the ventilation system has a relay contact that can be switched by the exhaust hood / emergency switch, rather than simply cutting the power. Cutting the power can cause problems such as lost settings and restarting in the wrong program.

Mastermind1 schrieb:
It is important that the ventilation system has a relay contact that the exhaust hood / emergency switch can activate, rather than simply cutting the power. Cutting the power can cause problems... lost settings, restarting in the wrong mode...

Hi, just out of curiosity, which mechanical ventilation with heat recovery system are you planning or does such an emergency switch have?

My WOLF CWL-300 from 2010 has one. In fact, every system actually has one.

Because, for example, in the event of a fire, the systems must shut down automatically. (Provided the appropriate sensor is installed)