From our thermal research
Where stove heat goes — and where a sensor survives
Heat rises off a cooktop in a plume that is hottest in the center under the hood and cooler off to the side. In the demanding cases — hot oil, or the fan off — a sensor under the hood overheats, while one on the hood’s cool side stays within its limit in every case we simulated. We simulated it — here is where the heat actually goes.
The takeaway
Stovyn mounts on the range hood’s cool side, off the rising plume — close enough to catch a dangerous temperature rise early, clear of the worst heat. Step through the cases in the interactive simulation below (burners and hot oil, fan off and on), and switch between °C/°F and in/cm.
Air temperature the electronics reach
| Cooking case | Sensor under the hood | Sensor off to the sideRecommended |
|---|---|---|
| All burners on · hood fan OFF | 206 °F (97 °C) would be damaged | 131 °F (55 °C) within limit |
| All burners on · hood fan ON | 122 °F (50 °C) within limit | 82 °F (28 °C) within limit |
| Hot oil on a burner · hood fan OFF | 239 °F (115 °C) would be damaged | 136 °F (58 °C) within limit |
| Hot oil on a burner · hood fan ON | 178 °F (81 °C) would be damaged | 113 °F (45 °C) within limit |
Thermal simulation at a 30-inch hood height; figures are modeled estimates pending bench calibration.
How the simulation works
A buoyant-plume model computes the air temperature at every point above the cooktop: hottest at the burner surface, decaying as it rises and spreads. The vent fan draws the plume up into the hood, lowering the air temperature the sensor experiences. The color scale below runs from ambient through the fire range; the 70 °C (158 °F) device-safe limit sits between them. Final figures will be calibrated to Stovyn bench runs.
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