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Why are modern kitchen hoods with induction systems often underestimated in commercial kitchens? Cooking, frying and deep-frying take place in many commercial kitchens – generating vapors, aerosols, grease and odors. A conventional exhaust air hood is designed to extract these substances. But this is often not enough. Modern induction hoods offer great advantages here – if they are planned and implemented correctly.
What makes an induction hood special?
In contrast to conventional hoods, a kitchen hood with an induction system doesn’t just draw in air. It also brings in targeted air – so-called induction air. This air pushes steam and aerosols directly to the hood’s intake opening. In this way, the system captures air pollution much more effectively.
A good example: The flame of a candle is difficult to “suck away”, but easy to blow out. The principle of the induction hood works in a similar way – the air blown in “guides” the steam to the right place.
Another advantage: condensation
Cooking often produces invisible, gaseous fat particles. These cannot simply be separated – they fly through the filter. Only when they condense, i.e. become liquid again, can they be separated. This is exactly where the kitchen hood with induction system helps: it directs cool air to where hot vapors rise. The temperature difference creates condensate – which can then be efficiently separated. This protects pipes, ventilation units and facades from grease deposits.
Why kitchen hoods with induction systems are often criticized
Many competitors offer hoods with so-called induction – but often lack the necessary know-how. The air routing is poor, the flow is not well thought out and the technology does not work as desired. This results in negative experiences that damage the entire technology.
In practice, this means that induction is poorly implemented – and the hood does not work. Condensation then drips onto the floor or onto the cooks. The warm cooking air is not captured properly. In the worst case, cold induction air even extinguishes the flame of the gas hob! Holger Reul and Vitali Lai explain examples of this in a YouTube expert talk:
Also available online as a podcast:
Good planning is the be-all and end-all
A well-functioning kitchen hood with an induction system requires a great deal of experience in airflow technology. Air flow, air speed, temperature differences – all this must be precisely coordinated. If you ignore this, you risk malfunctions and expensive repairs.
We have often experienced it: planners or building owners rely on supposedly “equivalent” alternatives – because they are cheaper. However, these solutions later turn out to be unusable. In some cases, entire systems had to be removed again. Holger Reul explains this in detail in the YouTube expert talk by Oben!
Our conclusion
Modern kitchen hoods with induction systems are not a marketing gimmick. They are a real step forward – but only if they are planned, built and commissioned correctly. Unfortunately, many suppliers prefer to rely on cheap solutions and a lot of lobbying instead of real technology.
We want to enlighten and show with our expert talk: With sophisticated flow technology, induction hoods work reliably, efficiently and cleanly. Just as it should be in a modern commercial kitchen.
Further information on modern kitchen hoods with induction systems can be found here: