Domestic appliances advice

Induction works differently from gas and can generate condensation that the hood cannot always absorb completely (in fact some types of hood may be too weak for the hobs installed, having limited power or working only in purifying mode, i.e. without a connection to the outside of the house). With an induction hob it is the pot that is heated, not the surrounding air, and as a consequence when steam rises, it collides with a cold body that transforms it into droplets. The droplets cling to the bottom of the hood and to the edges of the neighbouring furnishings. Precisely for this reason, it is essential to:

1. Always dry the wall units in order to avoid damaging the furniture (like swelling of the wood or discolouration).
2. Always turn on the hood at maximum power during food preparation, starting it at least 10 minutes before cooking and turning it off 10 minutes after finishing.
3. Use lids and pans that can contain any steam.
4. Perform periodic maintenance on the hood as specified by the manufacturer (change filters, cleaning, etc.).

Currently the market offers hoods that have specific features for induction hobs and that can contain the phenomenon of condensation. Obviously this type of hood is to be preferred for the purpose of safeguarding kitchen furniture close to the hob, and in particular in the case of furniture made of plastic/synthetic materials.

The grids and the caps can be enamelled or undergo a cast-iron enamelling treatment. To clean both these types of materials use a normal kitchen sponge (not the rough side on the enamelled finish), hot water and a common dishwashing detergent. Rinse and dry thoroughly with a cloth in order to avoid stagnation of water and limescale. Stains should be removed when still fresh to avoid their absorption, especially in the case of cast iron. Some manufacturers recommend greasing the enamelled parts after they are washed and dried using cotton swab and olive oil or vaseline, and then letting them dry in the air (procedure to be done in the evening after cleaning the parts to prepare them for use the day after). In this way the grids and caps will last over time.
Attention: the grills, the caps and other accessories for the hob must never be placed in the dishwasher, as salts and brighteners stain, tarnish and ruin these products. For this same reason do not use detergents that are too abrasive, metal brushes or scouring pads.
For specific information on the individual product, refer to the instructions provided by the manufacturer and to the use and maintenance manual supplied with the appliance.

The purpose of the oven hood is to maintain kitchen cabinets over time. It can have different configurations: furnishing hood, built-in hood, extractor hood, filter hood, anchored to the wall, corner or over the island. It is best to choose an aspirating model, i.e. one that is capable of expelling fumes and combustion residues outside the home through a flue. If it is not possible to install a flue duct then a filtering hood can be used, which does not expel the extracted air to the outside but purifies the aspirated fumes and recirculates the "purified" air back into the room. If the hood is not switched on every time cooking is done, or if it is not periodically maintained, heat, steam and fumes will deposit on the furniture near the hob, deteriorating over time and with use, especially near the points where they are glued. It is therefore necessary to always remember to turn on the hood and to dry water and condensation when present both to protect the furniture and to ensure a healthy environment for people.

The hood must be set to a level that is adequate for the heat generated by the hob. The protective front panel (always present on built-in models) must always be open. It must be turned on 5-10 minutes before cooking and turned off 5-10 minutes after cooking is done. Attention: to maintain adequate ventilation the hood filters should be replaced every three months (there are various types of filters, with variable duration). Anti-odour filters and synthetic grease filters must be replaced, metal grease filters can be washed in the dishwasher. The cleaning of filters is also critical for the optimal operation of the hood. For cleaning and maintenance, the instructions provided by each manufacturer in the documents accompanying the appliance must be carefully followed.

Attention to the choice of the hood during the design phase:

Attention to the choice of the hood during the design phase:

1. Always give priority to a ventilation system connected to the outside of the house.
2. Choose a hood suitable for the underlying hob.
3. In order to avoid diminishing the hood's suction power, certain basic criteria must be guaranteed: the ventilation pipe must never have too many curves; the hole in the wall must never be too small (Lube recommends a minimum hole of 12-15 cm); the hood pipe must have rounded elbows and never at right angles; the ventilation grid installed on the external wall of the house must have a large mesh that allows the proper flow of the fumes.

The main rules for using the hood to protect furniture are:

1. Open the front of the hood every time you use the hob.
2. Always turn on the hood when preparing food at a power suitable for the heat emitted by the hob, at least 5 minutes before cooking, and turn it off 15 minutes after finishing.
3. Take care to dry the steam and condensation that are deposited on the doors/structures of the wall units in order to avoid anomalies in use and maintenance (such as swelling of the wood or detachment).
4. Use lids and pots suitable for containing vapors.
5. Regularly maintain the hood as indicated by the hood manufacturer's instructions (filter change, cleaning, etc.).

The hood must be set to a level that is adequate for the heat generated by the hob. The protective front panel (always present on built-in models) must always be open. It must be turned on 5-10 minutes before cooking and turned off 5-10 minutes after cooking is done. Attention: to maintain adequate ventilation the hood filters should be replaced every three months (there are various types of filters, with variable duration). Anti-odour filters and synthetic grease filters must be replaced, metal grease filters can be washed in the dishwasher. The cleaning of filters is also critical for the optimal operation of the hood. For cleaning and maintenance, the instructions provided by each manufacturer in the documents accompanying the appliance must be carefully followed.

Attention to the choice of the hood during the design phase:

• Always give priority to a ventilation system connected to the outside of the house.
• Choose a hood suitable for the underlying hob.
• In order to avoid diminishing the hood's suction power, certain basic criteria must be guaranteed: the ventilation pipe must never have too many curves; the hole in the wall must never be too small (Lube recommends a minimum hole of 12-15 cm); the hood pipe must have rounded elbows and never at right angles; the ventilation grid installed on the external wall of the house must have a large mesh that allows the proper flow of the fumes.

Lube provides its customers with metal protection strips to be installed on the sides of the oven and dishwasher and on the profiles of the shelves inside the wall units. These accessories are very useful as they allow the furniture to be protected from direct contact with water, heat and humidity. In this way you will have greater peace of mind when using the aforementioned appliances.