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Page 18
8. Maintenance
Condensation Information
The induction cooktop is designed to provide rapid heating, improved thermal efciency and greater heat
consistency. For some customers with an induction cooktop, condensation can form on their rangehood
lters while using their cooktop.
The induction cooktops’ heat source is contained in the conductive base of the pot. When compared with
a gas, electric or wok burner, the heat is not isolated or contained to one area and therefore gradually
rises up on all sides of the pot or frypan. This combination allows the rangehood lters to warm up slowly
and eliminate the formation of condensation. For induction cooktops, the immediate and contained heat
source can produce vapours rapidly. This prevents the lters from gradually warming up and increases the
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
can build up and possibly appear on the metal lters or the bottom of the rangehood.
For advice to avoid condensation, please refer to next page.
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