Loading ...
Loading ...
Loading ...
Page 18
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 the accelerated process, the rangehood lters do not have enough time to warm
up, 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.
• Distance from cooktop to the rangehood.
• Speed of food & liquid heating.
• Angle of ducting – an ‘S’ bend is preferred.
• Filter size – larger rangehood preferred, as it will have a larger lter extraction area.
• Quality of pots or cookware you are using – high quality is 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 become warm.
• Clean lters regularly.
• Ensure constant airow in the cooking zone; this helps optimise the rate of extraction.
• Follow all induction cooktop manufacturer’s advice.
• Install at recommended height above induction cooktop.
For further tips or information regarding cooking with induction, please contact the induction cooktop
manufacturer.
7. Troubleshooting
Loading ...
Loading ...
Loading ...