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Old 01-25-2016, 04:51 PM   #85
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Playing with my S2F2, I don't see a large reduction in power until I slide the pan to where the edge of it is in the center of the heating element. Centering must not be that critical, unless your pan has less than the full bottom covered with magnetic material.



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Old 01-25-2016, 04:53 PM   #86
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Quote:
Originally Posted by CapuTech View Post
I had a look at your installation photos and see a potential issue.

Since your watts seems reasonable, it may be that you have insufficient area right behind the unit for the exhaust fans. They take cooling air from below and exhaust out the rear. This could causes the unit to heat up internally, which will reduce the efficiency of the induction coils.

To test this, you would need to remove the unit from it's installation and then try running it on the counter. You would need to rest it about 3-4 inches above the counter so as not to block the intake fans.

This may give you some insight. Failing that, looks like you just have to wait for a return call from customer support.

I don't think that's the problem as there is at least 8" from the rear to the unit to the back wall. I wish it were that simple though!
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Old 01-25-2016, 05:01 PM   #87
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Induction cooktop- INSTALLED!

I have the true induction single unit. Made pasta with my 10" pot 2 days ago. Current was about 1200 watts. Coach watt meter was reading 1300. Normal static for coach is 100. Boiled the water 2 quarts in under 4 minutes.

Using an IKEA pot.

Sounds like it could be a failed unit.


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Old 01-25-2016, 05:05 PM   #88
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Induction cooktop- INSTALLED!

Just boiled 2 quarts of water in a 8" saucepan, without lid. Room temperature to full rolling boil in 10:15 at 1500W.



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Old 01-25-2016, 05:06 PM   #89
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Here's a picture of my install.

Click image for larger version

Name:	ImageUploadedByiRV2 - RV Forum1453763186.651646.jpg
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ID:	117406


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Old 01-25-2016, 05:09 PM   #90
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Just boiled 2 quarts of water in a 8" saucepan, without lid. Room temperature to full rolling boil in 10:15 at 1500W.



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Thanks Mike! I don't know how much difference the diameter of the boiler makes. Does your cooktop only draw 1500 watts at setting of 10?
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Old 01-25-2016, 05:10 PM   #91
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I don't think that's the problem as there is at least 8" from the rear to the unit to the back wall. I wish it were that simple though!
Ok, for sure that's not it then. One last thing (probably won't answer much, but is easy, so maybe)... If you have some cast iron cookware available, give it a try. That's about as good as it gets for induction.

Since your cookware is magnetic, it should work fine and you probably just have a bad unit. But what the heck, something to try while you're waiting for a call back
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Old 01-25-2016, 05:24 PM   #92
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Here's a picture of my install.

Attachment 117406


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Nice job Bill!
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Old 01-25-2016, 05:26 PM   #93
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Gotta sign off for the day, but I'll let you know what the tech support guy says tomorrow! Thanks again for trying to help me!
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Old 01-25-2016, 05:28 PM   #94
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Here is a very interesting comparison. I repeated the test with two quarts of water in an enameled cast iron pot with a 9" bottom. The power draw seemed to be 20-30 watts higher, and it took 13:30 to reach the same rolling boil, which was nowhere near as vigorous as in the 8" 18/10 tri-ply stainless saucepan.

Click image for larger version

Name:	ImageUploadedByiRV2 - RV Forum1453764497.624643.jpg
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ID:	117409



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Old 01-25-2016, 07:45 PM   #95
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Induction cooktop- INSTALLED!

Two more to add to the collection:

9" heavy-bottom steamer pot with thin stainless sides 11:40. This pan pulls higher wattage from the cooktop, just like the cast iron, peaking at about 1540. Boil was also similar to the 9" cast iron, not as vigorous as the 8" saucepan.

11" tri-ply stock pot. Lower wattage like the 8" saucepan of identical construction, about1505 peak. Never reached rolling boil. I monitored the temps with an accurate thermometer and the temp near the outer edges of the pot never got above 204F. I gave up after 15 minute of watching.

At 11" diameter, this is all you get
Click image for larger version

Name:	ImageUploadedByiRV2 - RV Forum1453772486.551561.jpg
Views:	127
Size:	54.4 KB
ID:	117419

The True Induction cooktop just doesn't have enough power or a large enough induction coil to work with a pot this large. FWIW, my GE induction range brought 2 qts to a full rolling boil in 3:25 in this 11" pot. More power!

I think it's safe to say that a 10" pot is not likely to perform well at boiling pasta on the True Induction cooktop. The 9" steamer pot, with its heavy bottom and thin sides, seems like the limit.




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Old 01-26-2016, 09:44 AM   #96
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Quote:
Originally Posted by slowmachine View Post
Two more to add to the collection:

9" heavy-bottom steamer pot with thin stainless sides 11:40. This pan pulls higher wattage from the cooktop, just like the cast iron, peaking at about 1540. Boil was also similar to the 9" cast iron, not as vigorous as the 8" saucepan.

11" tri-ply stock pot. Lower wattage like the 8" saucepan of identical construction, about1505 peak. Never reached rolling boil. I monitored the temps with an accurate thermometer and the temp near the outer edges of the pot never got above 204F. I gave up after 15 minute of watching.

At 11" diameter, this is all you get
Attachment 117419

The True Induction cooktop just doesn't have enough power or a large enough induction coil to work with a pot this large. FWIW, my GE induction range brought 2 qts to a full rolling boil in 3:25 in this 11" pot. More power!

I think it's safe to say that a 10" pot is not likely to perform well at boiling pasta on the True Induction cooktop. The 9" steamer pot, with its heavy bottom and thin sides, seems like the limit.




Mike
2000 Holiday Rambler Endeavor 40PBD
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Thanks Mike, for all your time and trouble! I'm still waiting on the call from True Induction tech support!

I do remember seeing where they don't recommend any cookware larger than 10"!

What model GE cooktop are you using?
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Old 01-26-2016, 10:06 AM   #97
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We don't understand all we know about is going on!

1 gallon of water weighs 8.33 lbs, so 2 quarts weigh 8.33 / 2 = 4.14 lbs

A btu is defined as the heat required to raise the temperature of one lb of water one degree F.

A watt can be defined as 3.41 btu.

In the two quart example, the heat required to increase the temperature of the water from 70 to 212 F is 4.14 * (212 - 70) = 591.43 btu

The required watts are 591.43 / 3.41 = 173.44 watts.

I don't what is going on, but something very strange is.

I'll do some more tests trying to unlock the mystery. I've now sent two True Induction units back because of their unusual results, including very limited low temperature adjustments.

Good Luck!
Wil
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Old 01-26-2016, 10:17 AM   #98
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What model GE cooktop are you using?

My GE is a Profile Series freestanding induction range with warming drawer, model PHB920SF2SS.

After a very close call last year with a malfunctioning propane range that leaked and filled our basement with explosive gas, we removed all of our propane appliances and the tank that fed them. Now that I have a few months of experience with it, I can say with certainty that we will never have gas again, at least not indoors. I don't think that I have lost any capability in the kitchen, and I don't miss the heat and fumes of the gas stove.



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