Why is there condensation under my canopy?

Because steam from cooking is condensing on the cool canopy surfaces instead of being extracted away - usually because the extraction (often greasy and under-pulling) isn't removing the steam fast enough, so it lingers and condenses. Condensation under the canopy forms when the steam and moisture from cooking condenses on the cooler canopy surfaces instead of being drawn away by the extraction. Two things combine: more steam around the canopy than the extraction is removing (so the excess lingers), and the canopy surfaces being cool enough for the moisture to condense on. The commonest underlying reason is that the extraction isn't removing the steam fast enough - usually because it's greasy and under-pulling: grease build-up chokes the airflow, so the system moves less air and removes less steam, leaving more moisture around the canopy to condense. A make-up air problem (starving the extraction) can contribute the same way, and a cold canopy makes it worse. So condensation under the canopy usually signals steam the extraction isn't removing. The fix is to clean the extraction (restoring the steam removal), and check the make-up air if it persists. So steam condensing because the extraction isn't removing it. So the extraction isn't removing the steam. This is general guidance.

Yes - a greasy, under-pulling system removes less steam, so more moisture lingers around the canopy and condenses on the cool surfaces; it's the same reduced-airflow problem that leaves the kitchen humid. Yes - a greasy extraction can cause condensation under the canopy. The extraction removes the steam from cooking by drawing the moist air away, and how much it removes depends on how much air it moves. A greasy system moves less air (grease choking the airflow in the filters, ductwork and fan), so it removes less steam - leaving more moisture around the canopy. That excess steam then condenses on the cool canopy surfaces, forming the condensation. So a greasy, under-pulling extraction is a common underlying cause of canopy condensation. This is the same reduced-airflow problem that leaves the whole kitchen humid - here it shows up specifically as condensation on the canopy (the un-removed steam condensing on the nearest cool surface). And it's the readily fixable cause: cleaning the system restores the airflow, so it removes more steam and less lingers to condense. So yes - a greasy system removes less steam, so more condenses. So yes; suspect a greasy, under-pulling system. This is general guidance.

Yes - it drips onto the cooking and surfaces (a hygiene and slip concern), and persistent damp can cause corrosion and mould; it also signals an under-pulling extraction, so it's worth addressing, not tolerating. Yes - condensation under the canopy is a problem worth addressing, for a couple of reasons. It drips: the condensation can drip down onto the cooking (a hygiene concern - water dripping onto food or cooking surfaces) and onto the surfaces and floor (a nuisance and a potential slip risk). And persistent damp isn't good for the canopy or kitchen: ongoing moisture can cause corrosion (of the canopy and fittings), encourage mould, and create damp, poor conditions. So the condensation isn't just unsightly - it drips where it shouldn't and causes damp problems over time. It's also a symptom of an underlying issue: usually a greasy, under-pulling extraction not removing the steam (itself a fire and performance concern). So condensation under the canopy is worth acting on - both to stop the dripping and damp, and because it signals an extraction that needs attention (usually a clean). So yes - it drips, causes damp, and signals an extraction issue. So yes; address it, don't tolerate it. This is general guidance.

If the cause is a greasy, under-pulling system, yes - cleaning restores the airflow so it removes more steam, leaving less to condense; if it persists when the system is clean, the make-up air or ventilation may need a specialist. If the condensation is caused by a greasy, under-pulling extraction (the common cause), then cleaning it will usually reduce or stop it. A proper extraction clean removes the grease choking the airflow, so the system moves more air and removes more steam - leaving less moisture around the canopy to condense. So cleaning restores the steam removal and reduces the condensation, especially if the system is greasy or overdue a clean. However, if the condensation persists when the extraction is clean and well-performing, cleaning won't be the full answer - the cause may be a make-up air problem (starving the extraction so it under-pulls despite being clean), or a wider ventilation/humidity issue, or simply very cold canopy surfaces and a heavy steam load. Those need a ventilation specialist to assess (and managing the steam load helps). So cleaning stops the condensation if grease was the cause; if it persists when clean, check the make-up air and ventilation. So yes if it's greasy; otherwise check make-up air. This is general guidance.

Then look at the make-up air (starving the extraction), the wider ventilation and humidity, the steam load, and cold canopy surfaces - a ventilation specialist can assess the make-up air and ventilation if a clean system still condenses. If condensation continues after the extraction is cleaned and performing well, the cause is likely beyond grease. Consider: a make-up air problem (the extraction starved of replacement air, so it under-pulls and removes less steam even when clean); a wider ventilation or humidity issue (the kitchen generally humid, or the ventilation not coping with the steam load); a heavy steam load (lots of boiling/steaming producing more moisture than any system easily removes); and cold canopy surfaces (making condensation more likely). The make-up air and ventilation are matters for a ventilation specialist to assess and improve; the steam load can be managed (lids on pots, avoiding over-boiling); and very cold surfaces are often a given. So after cleaning, if condensation persists, get a ventilation specialist to look at the make-up air and ventilation, and manage the steam load. So investigate the make-up air, ventilation and steam load. So look at the make-up air and ventilation with a specialist. This is general guidance.

They're related - both come from steam the extraction isn't removing fast enough - but condensation is that steam condensing specifically on the cool canopy, while a humid kitchen is the moisture staying in the air generally; cleaning helps both. Canopy condensation and a humid kitchen are related, both stemming from the same underlying issue: steam the extraction isn't removing fast enough. A humid kitchen is the moisture staying in the air throughout the kitchen (the extraction not removing enough steam overall). Canopy condensation is that un-removed steam condensing specifically on the cool canopy surfaces (the nearest cool surface to the steam source). So they're two manifestations of the same problem - excess un-removed steam - one showing as general humidity, the other as condensation on the canopy. They often occur together (a humid kitchen with condensation on the canopy). And the common cause and fix are the same: usually a greasy, under-pulling extraction removing less steam, fixed by cleaning (restoring the steam removal), with make-up air a possible contributor. So they're closely related - the same steam problem, showing up as general humidity and as canopy condensation - and cleaning the extraction helps both. So related - both from un-removed steam; cleaning helps both. So yes, related; the same steam problem. This is general guidance.