-7-
080417_Service manual Base, Wok- and Install-Line E
4
Tests
4.1
Pan material for induction cookers
When cooking with induction it is most important to use appropriate pan material. The bottom
of the pan is the element that closes the magnetic field generated by the induction coil. We
recommend to use only appropriate pan material.
In order to check your pan, make a test. You will need 1lt water of about 20ºC/68ºF. Heat up
the pan with maximum power and measure the time it takes until the water is boiling. Refer
and compare to the reference time given by INDUCS Ltd. (2,5kW
approx. 240 sec., 3,5kW
approx. 140 sec., 5kW
approx. 80 sec., 8kW
approx. 60 sec.). This heating-up time
gives you information about the efficiency of the pan. Bad pans have considerably longer
heating-up times for the same quantity of water.
In order to find out whether the pan material is appropriate for induction, use a magnet. This
has to stick to the bottom of the pan. This test says nothing about the efficiency or the
material structure of the pan (it can be a bad induction pan).
4.2
Pan detection
ATTENTION
The heating area is warmed up by the hot pan.
To avoid injuries (burnings) do not touch the
heating area.
This test shows whether the induction cooker is working well when pans with a small
diameter are used and if small metallic objects are heated-up on the heating area.
To do this test, you need the following material:
An appropriate pan with a bottom diameter of 12cm/4.7“ or two untreated round iron plates,
approximately 4mm/0.16“ thick:
•
iron plate 1:
diameter d = 12 cm/4.7“
•
iron plate 2:
diameter d = 7 cm/2.75“
