The battery may have been drained up. You may try replacing it with a new battery. However if it still doesn’t work, we suggest that you visit the nearest supermarket to get an ignition gun.

Induction cooking uses electromagnetic induction to directly heat the base of your cookware while the adjacent areas remains cold. Compared to traditional gas hobs, induction technology is highly efficient and features extremely low energy loss with up to 90% of the energy consumed being directly transferred to the pot.

You should use cookware made from ferromagnetic materials, which are compatible with induction. To test the compatibility of your cookware, you can hold a magnet to the base of the cookware. If the magnet sticks, then it is suitable to use on induction hob.

Cookware with thick flat bases should be chosen for the benefit of uniform heat distribution. Avoid using cookware with rough or deformed base.

Although a vitroceramic hob looks similar to an induction hob, both differ in the way they work. Vitroceramic hobs contain coiled metal elements under the glass surface. These elements are electronically heated to the desired temperature. This coil then heats the glass surface and, consequently, warms the base of the cookware.

An induction hob uses electromagnets instead of metal coils. The magnets generate a magnetic field that directly heats the base of the cookware and not the glass surface. Hence, induction hobs are more efficient and safer to use than ceramic hobs.

Room size and power

There are 2 types of venting options: (1) Ducting and (2) Re-circulating.

Ducting hoods extracts smoke and fumes from the kitchen to the outside of your home via a piping outlet. These are the hardest to install, but are most effective at removing kitchen grease and odours completely. Ducted venting is suitable for those with an open-concept kitchen. But note that the ducted pipes can take up considerable space in your cabinets and may be more pricey because of complicated installations.

Re-circulating hoods work differently. Instead of ducting the fumes out of the kitchen, it cleans the air by passing the smoke and fumes through the filters before returning it to the kitchen. The grease and oil particles are removed by a metal filter and the odor is absorbed by a carbon filter. While a re-circulating hood takes up less space than a ducting hood and is able to remove grease and odour, it is unable to remove large amount of steam and hot air resulting from heavy cooking. This may cause condensation to occur on glass surfaces.

The grease filters (typically aluminium) must be removed and cleaned every 4 weeks, depending on the frequency of use. You may clean the filters either by hand or in the dishwasher. Note not to bend the filters during washing. If by hand washing, soak the filters in warm detergent solution first to aid the removal of grease. Brush the filters, rinse thoroughly and leave it to dry before refitting.

Charcoal filters cannot be washed nor reused. They must be replaced once a year, depending on the frequency of use. Regular maintenance is a must for the cooker hood to function effectively. If the filters are clogged, airflow will be restricted and this may cause the motor to overheat.