Posted by Jack Sanderson on 02/25/2010 at 06:17:39:

Dennis,

I don't know if you'd call it extensive but we've done a couple of articles on that topic, one involving oil ignition with an electric range another with ignition of oil with a gas range. Both were done with 14 ounces of oil, if memory serves. If you increase the amount of oil (on the same range burner) you'd increase the time a bit; decrease the oil and you'd decrease the time, a bit.

But to really know for sure very precisely how much time was involved, you'd want to use the same range and the same burner on that range. Not all manufacturers ranges are created equal so you'll find that the Btu or wattage rating of a given burner or element varies. On top of that, some new electric ranges have very quick heating element, much faster than old one. And, of course, you'd have to specify whether the element was turned onto a low, medium or high setting. You might never get ignition on low.

Likewise, you'd want to know what type of pan was involved. Some have better heat transfer than others.

So there are lots of variables involved. If you have to be very specific, you're going to need to run tests involving the exact circumstances.

But one thing to remember is that oil will generally smoke for quite a period of time before the oil ignites.

Jack L. Sanderson, Fire Findings

PS You can use our index of articles on-line to find the Volume and Number of the articles you need.

Here are the follow up messages:

RE: RE: Electric Range/Cooking Oil Testing posted by Dennis Kerr on 02/25/2010 at 21:21:34

---

Post your own followup:

Name:
E-mail:
Topic:
Message:
Optional URL:
Optional URL Title:

© 2010. All rights reserved. Fire Findings, L.L.C., Fire Findings Laboratories, L.L.C., 2026 Plaza Drive, P.O. Box 8637, Benton Harbor, Michigan USA 49023-8637. Voice 269/925-2200. Fax 269/925-2204. Site Disclaimer. Site Map. Home.