ᐅ Recirculating Range Hood in New Build KfW40/Energy-Efficient Home – Any Experiences?

Hello everyone,

We are currently planning the kitchen for our new build.
We would like to install a recirculating cooker hood (Bora, Neff, or similar). We know that vented exhaust is better, but we don’t want to blow the warm air outside and also have to open a window while cooking.
A ventilation system is installed, but we would still ventilate additionally through the windows.

Does anyone have experience with recirculating cooker hoods in new builds?

Thanks and best regards

PMW1993 schrieb:

Does anyone have experience with recirculating range hoods in new builds?

Has nothing to do with new builds or renovations.

I’m using a Berbel Glassline (120cm (47 inches)). Hardly any difference compared to a vented range hood. Put a deep fryer underneath, and the place barely smells, especially when cooking.

But: It’s, to put it mildly, not cheap.

I believe personal preferences play a big role. We have an open-plan house and a Miele recirculation hood installed in the upper cabinet (around €500), which works well. Of course, you can still smell the food for a while, although I don’t always understand why people want to get rid of the aroma of good food so quickly and completely; airborne grease particles like those from a fast-food fryer should really be eliminated in today’s show kitchens.

We don’t fry very often and prefer to use the gas grill on the terrace even on cooler days, and we don’t deep-fry at all, so I can’t comment much on that.

With a controlled residential ventilation system, a decent recirculation hood, and occasionally opening a window or terrace door briefly, I don’t see any problem.

Thank you for the feedback. I believe that a hood or a built-in extractor in the stove won’t make much difference. I think we will continue to pursue the ducted ventilation option.

Arauki11 schrieb:

a proper recirculating hood

No offense. But a 500€ (about $540) hood is basically just a fan compared to Berbel, Gaggenau, Novy, Bora, and others.
You probably haven't experienced a truly well-functioning recirculating hood yet.

I agree with @Arauki11.
We have been living in a passive house for 6 months now. Recirculation has the advantage that it does not create negative pressure, which in winter can cause unpleasant drafts and condensation build-up around the front door and windows.

In our BUS system, we have programmed the controlled ventilation to increase its operation for 30 minutes whenever the stove is used, raising the ventilation rate from 30% to 70%. This quickly removes the “used” air, saturated with cooking odors, and replaces it with fresh air. My wife cooks often, yet it never smells like a typical kitchen while cooking. We have not owned a deep fryer for a long time. Grilling is done outside, preferably with a cold blond beer in hand.