6
USING YOUR RANGEHOOD
This rangehood should be turned on for a few minutes before cooking in order to establish
air currents upward through the rangehood. This will also enable hot air removal from
your kitchen and keep the rangehood surface cool. When heat, smoke, moisture, grease
and cooking odours are produced, they will be carried outside instead of drifting into
other rooms.
Use the low fan speeds for normal use and the higher fan speeds for high heat, strong
odours or fumes.
Induction cooking considerations
Induction cooktops use energy efficient technology that only heats the contents of a
cooking pot. Unlike gas or traditional electric cooktops, the surrounding air does not get
heated when using an induction cooktop. As a result, rangehood filters, splashbacks and
surrounding cabinetry do not get warmed up, increasing the likelihood of condensation on
these cooler surfaces. Other factors like ambient temperature, humidity, natural ventilation
of the room, size of the cookware and how the induction cooktop is being used also
influence condensation. For example, rapid boiling on high cooktop heat settings like
PowerBoost increases the rate at which water is evaporated, increasing the likelihood of
condensation. It is important to understand that neither the rangehood nor the induction
cooktop are faulty as a result of this phenoenon.
Condensation can be minimised by:
z
Using the rangehood on a lower speed setting when boiling.
z
Using the induction cooktop on a lower heat setting when boiling.
z
Switching the rangehood on 5 minutes before cooking and letting it run for at least
5 minutes after cooking.
Gas cooking considerations
Using a powerful gas cooktop or multiple gas burners operating at the same time can cause
the rangehood surfaces to become hot. This effect can be reduced by:
z
Using the maximum speed setting to enable hot air to be extracted quickly.
