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Pa g e 19
8. Ma inte na nc e
Co nde nsa tio n Info rm a tio n
The induction cooktop is designed to provide rapid heating, improved thermal efciency and greater heat
c o nsiste nc y. Fo r so me c usto me rs with a n ind uc tio n c o o kto p , c o nd e nsa tio n c a n fo rm o n the ir ra ng e ho o d
lters while using their cooktop.
The induction cooktops’ heat source is contained in the conductive base of the pot. When compared with
a g a s, e le c tric o r wo k b urne r, the he a t is no t iso la te d o r c o nta ine d to o ne a re a a nd the re fo re g ra d ua lly
rises up on all sides of the pot or frypan. This combination allows the rangehood lters to warm up slowly
a nd e limina te the fo rma tio n o f c o nd e nsa tio n. Fo r ind uc tio n c o o kto p s, the imme d ia te a nd c o nta ine d he a t
source can produce vapours rapidly. This prevents the lters from gradually warming up and increases the
c ha nc e o f c o nd e nsa tio n fo rming .
The re a re ma ny va ria b le s tha t c a n c o ntrib ute to the c o nd e nsa tio n p ro b le m a sso c ia te d with ind uc tio n
c o o kto p s a nd ra ng e ho o d s. So me o f the se va ria b le s inc lud e , b ut a re no t limite d to :
• The C o untry o r Sta te yo u live in (e xa mp le , WA ve rsus VIC , a nd the va ria b le s in d a ily te mp e ra ture s)
• The p o sitio n o f yo ur ho me a nd kitc he n (mo rning / a fte rno o n sun)
• The q ua lity o f p o ts a nd c o o kwa re yo u a re using
• He ig ht o f ra ng e ho o d
• Ra p id he a ting
• Duc ting a ng le
• Filte r size
If induc tio n, vitro - c e ra m ic hobs a nd the like a re no t use d c o rre c tly, the y c a n le a d to p ro b le ms with the
c o nd e nsa tio n o f liq uid s d ue to te mp e ra ture d iffe re nc e s. Afte r so me time in use , the se c o nd e nse d liq uid s
can build up and possibly appear on the metal lters or the bottom of the rangehood.
Use r a dvic e to a vo id c o nde nsa tio n in the ra ng e ho o d:
• The ra ng e ho o d sho uld b e switc he d o n a p p ro x. 10 minute s p rio r to c o o king a nd the d e la y shut
down timer set after cooking has stopped in order to clear the fumes held in the ue. These steps
will help clear the ue out fully.
• Do no t c o o k a t full p o we r stra ig ht a wa y, i.e . sta rt o n lo w o r me d ium p o we r fo r a while so tha t the
ste e l in the ra ng e ho o d c a n wa rm up .
• Filters must be kept clean. For induction cooktop users, aim to clean lters at least every 10 days,
and replace the lters if their condition begins to deteriorate.
• There must be a constant ow of air into the cooking area to avoid the creation of a depression
whic h c a n a ffe c t the ra te o f a sp ira tio n.
• Fo llo w the a d vic e fro m the instruc tio ns fo r ind uc tio n syste ms with re g a rd s to the c o nd e nsa tio n
e ffe c t.
• Sug g e ste d he ig ht fo r ind uc tio n c o o kto p is a p p ro x. 750mm a b o ve the c o o king surfa c e .
Each person’s circumstances are different, but the vast majority of induction cooktop owners have
ha d no p ro b le ms with c o nd e nsa tio n. Ho we ve r, it is imp o rta nt to und e rsta nd tha t:
Ne ithe r the ra ng e ho o d no r the ind uc tio n c o o kto p a re fa ulty. Tha t in so me c irc umsta nc e s, the
c o mb ina tio n o f the ra ng e ho o d , the ind uc tio n c o o kto p a nd the ma ny va ria b le s within yo ur ho me ,
can lead to condensation forming on your rangehood lters. With a gas or standard electric
c o o kto p , yo u sho uld no t ha ve a ny c o nd e nsa tio n.
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