STOP Condensation
The problem of induction
When you use it, condensation appears as well
GAS
With a gas cooktop, the flame heats not only the cookware but also the surrounding air. The heat naturally rises toward the hood, keeping the lower surfaces at a high temperature.
When cooking vapors reach the hood, they therefore come into contact with surfaces that are already warm. Under these conditions, condensation is virtually absent.
INDUCTION
With induction cooktops, something different happens. Induction heats only the cookware containing the food, without warming the surrounding air. As a result, the surfaces of the hood remain cooler.
When the hot, moisture-rich cooking vapors rise toward the hood, they come into contact with colder surfaces. The moisture in the air quickly turns into water droplets. These droplets then fall back onto the cooktop and even onto the food.
This phenomenon is therefore caused exclusively by a simple law of physics: the temperature difference between the hot cooking vapors and the cold surfaces of the hood.
GAS
Heats both cookware and surrounding air
Warm lower surfaces of the hood
No condensation
INDUCTION
Heats only the cookware
Cold lower surfaces of the hood
Formation of water droplets
The Galvamet Solution
Pioneers in Condensation Management
Controlled Humidity Management
The extracted air, still rich in humidity, is then conveyed inside the hood where it meets dedicated technical surfaces. Here, the moisture is condensed in a controlled manner and collected in an internal tray, remaining completely invisible from the outside.
The tray is equipped with electronic level sensors that continuously monitor the amount of water collected. When the maximum level is reached:
- the hood motor automatically stops
- the control LEDs start flashing to signal the condition
Emptying the tray is quick and easy thanks to the dedicated drain valve.
Tested in Real-Life Conditions
Galvamet models were tested in Galvamet laboratories under normal operating conditions. Under the same conditions, the main anti-condensation systems currently available on the market were also tested.
After 30 minutes of continuous operation, the Galvamet models proved to be the only ones capable of completely preventing the formation of droplets on all lower surfaces, avoiding any dripping onto the cooktop below.
TRADITIONAL SYSTEM
Baffle grease filters
Manages condensation
Cold surfaces
Possible water droplets
GALVAMET STOP CONDESATION
No visible filters
Prevents condensation
All surfaces heated up
No visible water droplets
Watch the STOP Condensation technology in action
STOP CONDENSATION IN GALVAMET MODELS
The Galvamet STOP Condensation technology is available on several models in the Galvamet range, designed to provide maximum comfort in induction kitchens.
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