Table of Contents
Advertisement
Induction
Induction cooktops use energy-efficient technology that only heats the contents of a
cooking pot, not the surrounding air. As a result, there is more likelihood of condensation
on range hood filters, splashbacks and surrounding cabinetry than when you use traditional
electric or gas cooktops.
Other factors that influence condensation are room temperature, humidity, natural
ventilation of the room, size of the cookware and how the induction cooktop is being
used. For example, rapid boiling increases the likelihood of condensation. It is important to
understand that neither the range hood nor the induction cooktop are faulty.
Reducing condensation
When boiling, use the range hood on a lower speed setting and the induction cooktop
z
on a lower heat setting.
Switch the range hood on 5 minutes before cooking and let it run for at least 5 minutes
z
after cooking.
Gas
Range hood surfaces may become hot if using a powerful gas cooktop or multiple gas
burners operating at the same time. This effect can be reduced by using the maximum
speed setting to enable hot air to be extracted quickly.
Optimising performance
Turn your range hood on for a few minutes before cooking. This will establish air currents
z
up through the range hood, remove hot air from your kitchen and keep the range hood
surface cool.
Reduce fan speed for normal use and increase it for high heat, strong odours or fumes.
z
COOKING CONSIDERATIONS
7
Advertisement
Table of Contents
