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Page 12
6. Condensation Information
Cooking with Induction Cooktops
Cooking with an induction or similar cooktop, may produce condensation on the rangehood.
Unlike basic electric or gas cooking, induction cooktops heat food and liquid instantly, which in turn, produces
vapours rapidly. Because of this rapid process, the rangehood lters do not have enough time to warm, which
increases the chance of condensation forming.
There are many variables that may contribute to condensation forming, some of which include but are not
limited to:
• Variance in climate – geographical location
• Position of your home & kitchen – morning/afternoon sun
• Installation distance from cooktop to the rangehood
• Speed of food & liquid heating
• Angle of ducting – Scandium ‘S’ bend preferred
• Filter size - larger canopy preferred
• Quality of pots or cookware you are using – high quality recommended
How to reduce the possibility of condensation forming:
• Ensure the rangehood is installed by a qualied professional, carefully following the installation guide
• Turn on the rangehood 5-10 minutes prior to cooking, and leave on for 5-10 minutes after cooking; this
helps clear remaining vapours from the ue.
• Start the cooking process at a low-to-medium setting and allow time for the rangehood to warm up.
• Clean lters regularly.
• Ensure constant airow in the cooking zone; this helps optimise the rate of extraction.
• Follow all induction cooktop manufacturer advice.
For further advice, tips or information regarding cooking with induction, please contact your induction
cooktop manufacturer.
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