Over a gas hob, the phenomenon of condensation on the hood's surfaces is negligible since the flames, in addition to heating the pans, heat the surrounding air, too, which also heats the hood's surfaces as it rises.

Hot cooking fumes hit the already warmed surfaces of the hood and the phenomenon does not occur.

An induction hob, on the other hand, just heats the vessels containing the food and not the surrounding area, so the surfaces of the hood stay cold. When the hot cooking fumes rise, they hit the hood's cold surfaces, thus releasing the moisture in the air, which quickly turns into water droplets that inevitably fall onto the hob and food, carrying with them fat and impurities. Unfortunately, this is a physical phenomenon that has nothing to do with the extraction capacity of the hood, resulting instead from the difference in temperature between the hot cooking fumes and the hood's cold surfaces. In addition, these droplets inevitably form inside the actual hood itself and ultimately cause issues with the electrical and electronic components. No matter how powerful the extractor, it will never be able to expel all the condensate through the ducting and, worse still, this condensate first passes through the motor, damaging it. The problem is further compounded in filtering hoods, as the water vapor is sent back into the kitchen after first going through the activated carbon filters, which become ineffectual in reducing odors once they have absorbed the water.