The condensation phenomenon occurs especially in the hood installed above an induction hob as this technology only heats the pots that contain the food and not the surrounding air, so the hood surfaces remain cold. When the hot cooking fumes rise, they meet the cold surfaces of the hood, thus releasing the moisture present in the air which quickly transforms into water droplets which then inevitably fall onto the hob itself and onto the food, dragging along fats and impurities. Unfortunately, this is a physical phenomenon, which absolutely does not depend on the suction capacity of the hood, but on the temperature difference between the hot cooking fumes and the cold surfaces of the hood.