n, Model SR-1262F
Induction Cooktop Performance Test
Application of ASTM Standard
Test Method F 1521-96
FSTC Report 5011.99.77
Food Service Technology Center Manager: Don Fisher
Final Report, November 1999
Prepared by:
Charles Bohlig
Contributors:
David Zabrowski
Prepared for:
Pacific Gas and Electric Company
Customer Energy Management
123 Mission Street, P.O. Box 770000
San Francisco, California 94177 1999 by Pacific Gas and Electric Company. All rights reserved.

T
he information in this report is based on data generated at Pacific Gas and Electric Companys Food Service Technology Center. Legal Notice
This report was prepared by Pacific Gas and Electric Company for exclusive use by its employees and agents. Neither Pacific Gas and Electric
Company nor any of its employees:
(1)
makes any written or oral warranty, expressed or implied, including, but not limited to those concerning merchantability or fitness for
a particular purpose;
(2)
assumes any legal liability or responsibility for the accuracy, completeness, or usefulness of any information, apparatus, product,
process, method, or policy contained herein; or
(3)
represents that its use would not infringe any privately owned rights, including, but not limited to, patents, trademarks, or copyrights.
This program is funded by California utility customers and administered by Pacific Gas and Electric Company under the auspices of
the California Public Utilities Commission.
Acknowledgments
The establishment of a Food Service Technology Center reflects Pacific
Gas and Electric Companys commitment to the food service industry. The
goal of the research project is to provide Pacific Gas and Electric Com-
panys customers with information to help them evaluate technically innova-
tive food service equipment and systems and make informed equipment
purchases regarding advanced technologies and energy sources. The
project was the result of many people and departments working together
within Pacific Gas and Electric Company and the support of the commercial
equipment manufacturers who supplied appliances for testing.
Pacific Gas and Electric Companys Food Service Technology Center is
supported by its National Advisory Group, which includes
California Café Restaurant Corporation
California Energy Commission (CEC)
California Restaurant Association (CRA)
Darden Restaurants, Inc.
Electric Power Research Institute (EPRI)
Enbridge/Consumer Gas
Gas Appliance Manufacturers Association (GAMA)
Gas Research Institute (GRI)
International Facility Management Association (IFMA)
McDonalds Corporation
National Restaurant Association
Round Table Pizza
Safeway, Inc.
Underwriters Laboratories (UL)
University of California, Berkeley (UC Berkeley)
University of California, Riverside (CE-CERT)
Specific appreciation is extended to Frank Avncena and Sunpentown
Products, for supplying the Food Service Technology Center with the Mr.
Induction, Model SR-1262F, induction cooktop for controlled testing in the
appliance laboratory.
Policy on the Use of Food Service Technology
Center Test Results and Other Related Information The Pacific Gas and Electric Companys Food Service Technology
Center (FSTC) is strongly committed to testing food service equip-
ment using the best available scientific techniques and instrumenta-
tion. The FSTC does not endorse equipment tested at the facility; test re-
sults reported herein should not be construed or interpreted as an
endorsement of the equipment tested. The FSTC is neutral as to fuel and energy source. It does not, in
any way, encourage or promote the use of any fuel or energy
source. FSTC test results are made available to the general public through
both Pacific Gas and Electric Company technical research reports
and publications and are protected under U.S. and international
copyright laws. In the event that FSTC data are to be reported, quoted, or referred to
in any way in publications, papers, brochures, advertising, or any
other publicly available documents, the rules of copyright must be
strictly followed, including written permission from Pacific Gas and
Electric Company in advance and proper attribution to Pacific Gas
and Electric Company and the Food Service Technology Center. In
any such publication, sufficient text must be excerpted or quoted so
as to give full and fair representation of findings as reported in the
original documentation from FSTC. Contents
5011.99.77
i
Page
Executive Summary................................................................................ iii
1 Introduction ..................................................................................... 1-1
Background ................................................................................. 1-1
Objectives ................................................................................... 1-2
Appliance Description ................................................................. 1-3
2 Methods ........................................................................................... 2-1
Setup and Instrumentation ......................................................... 2-1
Measured Energy Input Rate ...................................................... 2-2
Temperature Response............................................................... 2-2
Cooking Tests ............................................................................. 2-3
3 Results ............................................................................................. 3-1
Energy Input Rate ....................................................................... 3-1
Temperature Response and Uniformity ...................................... 3-1
Cooking Performance ................................................................. 3-6
Pan Size Sensitivity Testing ....................................................... 3-8
4 Conclusions ..................................................................................... 4-1
5 References ....................................................................................... 5-1
Appendix A: Glossary
Appendix B: Appliance Specifications
Appendix C: Results Reporting Sheets List of Figures and Tables
5011.99.77
ii
Page
1-1 Sunpentown induction unit with testing pan ................................ 1-3
2-1 Sunpentown, voltage regulator and computer ............................ 2-1
2-2 All-Clad stock pot .................................................................... 2-2
2-3 Steel plate with 17 thermocouples .............................................. 2-3
3-1 Temperature response for low temp and cook settings ............ 3-2
3-2 Temperature response high temp and cook settings ............... 3-3
3-4 Temperature uniformity for temp low setting ............................ 3-4
3-5 Temperature uniformity for cook low setting ............................. 3-5
3-6 Temperature uniformity for temp high setting ........................... 3-5
3-7 Temperature uniformity for cook high setting ........................... 3-5
3-8 Productivity vs. input rate ............................................................ 3-8
3-9 Pans used for pan sensitivity test ............................................... 3-10
3-10 Pan size vs. power drawn............................................................ 3-11
Page
1-1 Appliance Specifications ............................................................. 1-4
3-1 Summary of Temperature Response and Uniformity
(All 17 Thermocouples)................................................................ 3-4
3-2 Summary of Temperature Response and Uniformity
(Only the Inner Nine Thermocouples).......................................... 3-6
3-3 Cooking Energy Efficiency and Production Capacity .................. 3-7
3-4 Pan Specifications ...................................................................... 3-11
Figures
Tables Executive Summary
5011.99.77
iii
This study documents the performance of the Sunpentown Mr. Induction
2.6 kW induction Cooktop, model SR-1262F, as determined by applying the
American Society for Testing and Materials (ASTM) Standard Test Method
for the Performance of Range Tops (Designation F 1521 - 96). Range top
performance is characterized by energy input rate, temperature response and
uniformity, cooking energy efficiency, and production capacity.
The controls panel of the Sunpentown Mr. Induction consist of an push but-
ton switch for selecting either a temp or cook mode. The temp selector
is for cooking by temperature, with a range of 120°F to 430°F. This allows
the induction hob to modulate on the selected temperature. The cook func-
tion provides a constant amount of power. While in the cook mode, the op-
erator can choose from a range of, low, medium, and high settings. Each of
these modes are controlled by an analog dial, which also functions as an
on/off switch.
Cooking energy efficiency is a measure of how much of the energy that an
appliance consumes is actually delivered to the food product during the
cooking process. Cooking energy efficiency is therefore defined by the fol-
lowing relationship:
Cooking Energy Efficiency
Energy to Food
Energy to Appliance
=
A summary of the test results is presented in Table ES-1. Executive Summary
5011.99.77
iv
Table ES-1. Summary of Induction Cooktop Performance
Rated Energy Input Rate (kW)
2.60
Measured Energy Input Rate (kW)
2.51
Cooking Energy Efficiency (%)
86.3
±
1.3*
Production Capacity (lb/h)
52.9
±
0.8*
Average Temperature at Minimum Input (Temp Low)
117
Average Temperature at Minimum Input (Cook Low)
314