
Page 19
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.
User advice to avoid condensation in the rangehood:
• The rangehood should be switched on approx. 10 minutes prior to cooking and the delay 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 not cook at full power straight away, i.e. start on low or medium power for a while so that the
steel in the rangehood can warm 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
which can affect the rate of aspiration.
• Follow the advice from the instructions for induction systems with regards to the condensation
effect.
• Suggested height for induction cooktop is approx. 750mm above the cooking surface.
Each person’s circumstances are different, but the vast majority of induction cooktop owners have
had no problems with condensation. However, it is important to understand that:
Neither the rangehood nor the induction cooktop are faulty. That in some circumstances, the
combination of the rangehood, the induction cooktop and the many variables within your home,
can lead to condensation forming on your rangehood lters. With a gas or standard electric
cooktop, you should not have any condensation.