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Page 19
8. Maintenance
Condensation Information
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consistency. For some customers with an induction cooktop, condensation can form on their rangehood
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a gas, electric or wok burner, the heat is not isolated or contained to one area and therefore gradually
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and eliminate the formation of condensation. For induction cooktops, the immediate and contained heat
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chance of condensation forming.
There are many variables that can contribute to the condensation problem associated with induction
cooktops and rangehoods. Some of these variables include, but are not limited to:
The Country or State you live in (example, WA versus VIC, and the variables in daily temperatures)
The position of your home and kitchen (morning/afternoon sun)
The quality of pots and cookware you are using
Height of rangehood
Rapid heating
Ducting angle
Filter size
If induction, vitro-ceramic hobs and the like are not used correctly, they can lead to problems with the
condensation of liquids due to temperature differences. After some time in use, these condensed liquids
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User advice to avoid condensation in the rangehood:
The rangehood should be switched on approx. 10 minutes prior to cooking and the delay shut
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Do not cook at full power straight away, i.e. start on low or medium power for a while so that the
steel in the rangehood can warm up.
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which can affect the rate of aspiration.
Follow the advice from the instructions for induction systems with regards to the condensation
effect.
Suggested height for induction cooktop is approx. 750mm above the cooking surface.
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had no problems with condensation. However, it is important to understand that:
Neither the rangehood nor the induction cooktop are faulty. That in some circumstances, the
combination of the rangehood, the induction cooktop and the many variables within your home,
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cooktop, you should not have any condensation.
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