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Page 28
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
faster 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.
• 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 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.
For further tips or information regarding cooking
with induction, please contact the induction
cooktop manufacturer.
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