{"id":26817,"date":"2026-05-08T10:32:58","date_gmt":"2026-05-08T08:32:58","guid":{"rendered":"https:\/\/www.galvamet.it\/?page_id=26817"},"modified":"2026-05-11T08:38:55","modified_gmt":"2026-05-11T06:38:55","slug":"anti-condensation","status":"publish","type":"page","link":"https:\/\/www.galvamet.it\/en\/anti-condensation\/","title":{"rendered":"Anti-condensation"},"content":{"rendered":"\t\t
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STOP Condensation<\/strong><\/p>

The problem of induction<\/h2>

When you use it, condensation appears as well<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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GAS<\/strong><\/p>

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.<\/p>

When cooking vapors reach the hood, they therefore come into contact with surfaces that are already warm. Under these conditions, condensation is virtually absent.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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INDUCTION<\/strong><\/p>

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.<\/p>

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.<\/p>

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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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GAS<\/strong><\/p>

Heats both cookware and surrounding air<\/p>

Warm lower surfaces of the hood<\/p>

No condensation<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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INDUCTION<\/strong><\/p>

Heats only the cookware<\/p>

Cold lower surfaces of the hood<\/p>

Formation of water droplets<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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With the growing spread of induction cooktops in modern kitchens, condensation management has become one of the most important challenges for kitchen hoods.<\/strong><\/p><\/div><\/div><\/div><\/div><\/div><\/div><\/section>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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The Galvamet Solution<\/h2>

Pioneers in Condensation Management<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Galvamet<\/a> was the first company to study and introduce to the market a specific solution designed to eliminate condensation in built-in hoods installed above induction cooktops.<\/p>

Unlike traditional solutions, which attempt to manage the effects of condensation, Galvamet technology acts directly on the cause of the phenomenon.<\/p>

Immediately after switch-on, a dedicated system heats all the lower surfaces of the hood, bringing them to a controlled temperature that prevents the formation of water droplets. In this way, cooking vapors do not come into contact with cold surfaces, and visible condensation does not form.<\/p><\/div><\/div><\/div><\/div>

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Controlled Humidity Management<\/strong><\/h4>

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.<\/p>

The tray is equipped with electronic level sensors that continuously monitor the amount of water collected. When the maximum level is reached:<\/p>