heated supafry a solid oil, sugar thermometer on temp 2 was 140 degrees c. 3 went to well over 200 degrees. when food added first cooked instantly then next slower till i put thermometer back in and it was down to 130 degrees. The unit has 9 heat settings and I don't know how hot each one is. What do I need to know or do so I can use this with out burning or under heating?
I don't understand exactly what you're asking, so I'll provide general guidelines based on my experience using an induction cooker.
I have a single-burner induction cooker that I've used for the last four years. It goes from 160 watts to 2000 watts. I use the 2000 watt setting only for boiling a pot of water - it's far too hot for anything else, except for perhaps cooking with a wok, which you want as hot as you can get, but I haven't done that on my induction cooker.
In general, for high-heat cooking, I'll go as high as 1200 watts, perhaps 1400 watts at the highest. For most cooking, I'll use 600 or 800 watts. I'll use 160 or 300 watts for a simmer.