IEC 60350-2:2017(E) defines methods for measuring the performance of electric hobs for household use. Appliances covered by this document can be built-in or designed to be placed on a work surface. The hob can also be a part of a cooking range. This document does not apply to portable appliances for cooking, grilling and similar functions (see IEC 61817). This document defines the main performance characteristics of hobs which are of interest to the user and specifies methods for measuring these characteristics. This document does not specify a classification or ranking for performance. This edition includes the following significant technical changes with respect to the previous edition: a) terms and definitions revised and new definitions added (see 3); b) following the new market trend, requirements related to so-called flexible and free induction zones – in this document named as cooking areas – are added; c) specification for standardized and alternative cookware is introduced (see 5.6); d) measurement procedure reflecting a household-like cooking process for measuring the energy consumption is introduced (see Clause 7 and Annex A); e) revision of measurement procedure for determining the accuracy of control (see Clause 8); f) new reproducible measurement procedure for assessing the heat distribution (see Clause 9); g) additional requirements (according to IEC 62301:2011) on how to measure low-power modes.<\/p>\n
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| 125<\/td>\n | undefined <\/td>\n<\/tr>\n | ||||||
| 134<\/td>\n | CONTENTS <\/td>\n<\/tr>\n | ||||||
| 138<\/td>\n | FOREWORD <\/td>\n<\/tr>\n | ||||||
| 140<\/td>\n | 1 Scope 2 Normative references 3 Terms and definitions <\/td>\n<\/tr>\n | ||||||
| 143<\/td>\n | 4 List of measurements 4.1 Dimensions and mass 4.2 Cooking zones and cooking areas <\/td>\n<\/tr>\n | ||||||
| 144<\/td>\n | 4.3 Cleaning 5 General conditions for the measurements 5.1 Test room 5.2 Electricity supply 5.3 Instrumentation and measurements <\/td>\n<\/tr>\n | ||||||
| 145<\/td>\n | 5.4 Positioning the appliance Tables Table 1 \u2013 Instruments Table 2 \u2013 Measurements <\/td>\n<\/tr>\n | ||||||
| 146<\/td>\n | 5.5 Initial conditions 5.6 Cookware 5.6.1 Standardized cookware <\/td>\n<\/tr>\n | ||||||
| 147<\/td>\n | Table 3 \u2013 Sizes of standardized cookware and water amounts <\/td>\n<\/tr>\n | ||||||
| 150<\/td>\n | 5.6.2 Alternative cookware Figures Figure 1 \u2013 Standardized cookware <\/td>\n<\/tr>\n | ||||||
| 151<\/td>\n | 6 Dimensions and mass 6.1 Overall dimensions <\/td>\n<\/tr>\n | ||||||
| 152<\/td>\n | Figure 2 \u2013 Dimensions of appliances <\/td>\n<\/tr>\n | ||||||
| 153<\/td>\n | 6.2 Mass of the appliance 6.3 Cooking zones and cooking areas 6.3.1 Number of cooking zones per hob 6.3.2 Dimensions of cooking zones Figure 3 \u2013 Dimensions of built-in hobs <\/td>\n<\/tr>\n | ||||||
| 154<\/td>\n | 6.3.3 Dimensions of cooking areas 6.4 Level of solid hotplates Figure 4 \u2013 Device for checking the level of solid hotplates <\/td>\n<\/tr>\n | ||||||
| 155<\/td>\n | 6.5 Distance between cooking zones 7 Energy consumption and heating up time 7.1 General 7.2 Purpose 7.3 Determine a cookware set to assess a hob with cooking zones <\/td>\n<\/tr>\n | ||||||
| 156<\/td>\n | 7.4 Positioning the cookware on a cooking zone Table 4 \u2013 Criteria for selecting the cookware set regarding cooking zones <\/td>\n<\/tr>\n | ||||||
| 157<\/td>\n | 7.5 Procedure for measuring the energy consumption of a cooking process 7.5.1 Preparation 7.5.2 Preliminary measurements Figure 5 \u2013 Overshoot measurement <\/td>\n<\/tr>\n | ||||||
| 159<\/td>\n | 7.5.3 Measuring the energy consumption Figure 6 \u2013 Energy consumption measurement process for a cooking process <\/td>\n<\/tr>\n | ||||||
| 160<\/td>\n | 7.5.4 Evaluation and calculation <\/td>\n<\/tr>\n | ||||||
| 161<\/td>\n | 7.6 Procedure for measuring the heating up time 8 Ability to control the temperature of a load 8.1 Lower control position 8.1.1 Purpose <\/td>\n<\/tr>\n | ||||||
| 162<\/td>\n | 8.1.2 Cookware, positioning and ingredients 8.1.3 Procedure Table 5 \u2013 Amount of oil <\/td>\n<\/tr>\n | ||||||
| 163<\/td>\n | 8.1.4 Assessment 8.2 Temperature overshoot of hotplates 8.2.1 Purpose 8.2.2 Ingredients and cookware 8.2.3 Procedure 8.2.4 Assessment <\/td>\n<\/tr>\n | ||||||
| 164<\/td>\n | 9 Heat distribution and heat supply 9.1 Measuring the heat distribution 9.1.1 Test purpose 9.1.2 Discs <\/td>\n<\/tr>\n | ||||||
| 165<\/td>\n | 9.1.3 Pre-test for determining the setting Table 6 \u2013 Specifications for discs used for measuring the heat distribution <\/td>\n<\/tr>\n | ||||||
| 166<\/td>\n | 9.1.4 Preparation of the disc for the main test <\/td>\n<\/tr>\n | ||||||
| 167<\/td>\n | 9.1.5 Main test 9.1.6 Assessment <\/td>\n<\/tr>\n | ||||||
| 169<\/td>\n | Table 7 \u2013 maximum time tmax for each size of disc <\/td>\n<\/tr>\n | ||||||
| 171<\/td>\n | 9.2 Measuring the continuous frying 9.2.1 Purpose Figure 7 \u2013 Diametral lines <\/td>\n<\/tr>\n | ||||||
| 172<\/td>\n | 9.2.2 Specification of the frying pan 9.2.3 Recipe for pancakes Table 8 \u2013 Ingredients and cooking durations <\/td>\n<\/tr>\n | ||||||
| 173<\/td>\n | 9.2.4 Procedure 9.2.5 Assessment 10 Heat performance of cooking zones 10.1 Purpose 10.2 Procedure <\/td>\n<\/tr>\n | ||||||
| 174<\/td>\n | Table 9 \u2013 Quantities for heat performance test Table 10 \u2013 Frying times for potato chips <\/td>\n<\/tr>\n | ||||||
| 175<\/td>\n | 11 Smallest detected diameter for induction cooking zones 11.1 Purpose 11.2 Procedure <\/td>\n<\/tr>\n | ||||||
| 176<\/td>\n | 12 Power measurement of low power modes 13 Spillage capacity of hobs Figure 8 \u2013 Disc to determine the smallest detected diameter <\/td>\n<\/tr>\n | ||||||
| 178<\/td>\n | Annex A (normative)Further requirements for measuring the energy consumptionand heating up time for cooking areas A.1 General A.2 Hob with cooking area A.2.1 General A.2.2 Cooking area without limitative marking Figure A.1 \u2013 Layout for a hob with cooking area without limitative marking \u2013 Example <\/td>\n<\/tr>\n | ||||||
| 179<\/td>\n | A.2.3 Hob with cooking area with limitative marking Figure A.2 \u2013 Layouts for a hob with a cooking areawith limitative marking \u2013 Examples Table A.1 \u2013 Criteria for the cookware set for measuring cooking areas without limitative marking <\/td>\n<\/tr>\n | ||||||
| 180<\/td>\n | A.2.4 Hob with cooking zones and cooking areas A.3 Positioning on a cooking area A.3.1 General A.3.2 Positioning on a cooking area without limitative markings Table A.2 \u2013 Criteria for the cookware set for measuring cooking areas with limitative marking <\/td>\n<\/tr>\n | ||||||
| 181<\/td>\n | A.3.3 Positioning on a cooking area with limitative markings Figure A.3 \u2013 Drawing layer <\/td>\n<\/tr>\n | ||||||
| 182<\/td>\n | Figure A.4 \u2013 Position a cookware set on a cooking areawith limitative markings \u2264 3 controls \u2013 Example <\/td>\n<\/tr>\n | ||||||
| 184<\/td>\n | Figure A.5 \u2013 Position a cookware set on a cooking areawith limitative markings > 3 controls \u2013 Example <\/td>\n<\/tr>\n | ||||||
| 185<\/td>\n | Annex B (informative)Aids for measuring the energy consumption according to Clause 7 B.1 Fixing the temperature measurement instrument to the lid \u2013 Example B.2 Marking the lowest possible simmering power setting Figure B.1 \u2013 Position of the temperature measurement instrument <\/td>\n<\/tr>\n | ||||||
| 186<\/td>\n | Figure B.2 \u2013 Polar coordinate paper \u2013 Example <\/td>\n<\/tr>\n | ||||||
| 187<\/td>\n | Annex C (informative)Examples how to select and position the cookwarefor measurements according to Clause 7 and Annex A C.1 Example 1 \u2013 Cooking zones Figure C.1 \u2013 Example 1: tubular hotplates, solid hotplates,radiant cooking zone or induction cooking zone <\/td>\n<\/tr>\n | ||||||
| 188<\/td>\n | C.2 Example 2 \u2013 cooking zones combined with cooking area with limitative markings Figure C.2 \u2013 Example 1: selecting and positioning of cookware <\/td>\n<\/tr>\n | ||||||
| 189<\/td>\n | Figure C.3 \u2013 Example 2: induction or radiant cooking zonescombined with a cooking area with limitative markings <\/td>\n<\/tr>\n | ||||||
| 190<\/td>\n | Figure C.4 \u2013 Example 2: selecting and positioning of cookware <\/td>\n<\/tr>\n | ||||||
| 191<\/td>\n | C.3 Example 3 \u2013 cooking area with limitative markings > 3 controls with the area of control in front Figure C.5 \u2013 Example 3: Cooking area with limitative markings > 3 controls with the area of the control in front <\/td>\n<\/tr>\n | ||||||
| 192<\/td>\n | Figure C.6 \u2013 Example 3: procedure how to shift the cookwareinto the correct position \u2013 Step 1 <\/td>\n<\/tr>\n | ||||||
| 193<\/td>\n | Figure C.7 \u2013 Example 3: Procedure how to shift the cookwareinto the correct position \u2013 Step 2 <\/td>\n<\/tr>\n | ||||||
| 194<\/td>\n | C.4 Example 4 \u2013 cooking area with limitative markings > 3 controls with the area of control at the side Figure C.8 \u2013 Example 4: Cooking area with limitative markings > 3 controls with the area of the control at the side <\/td>\n<\/tr>\n | ||||||
| 195<\/td>\n | Figure C.9 \u2013 Example 4: procedure how to shift the cookware into the correct position \u2013 Step 1 <\/td>\n<\/tr>\n | ||||||
| 196<\/td>\n | Figure C.10 \u2013 Example 4: procedure how to shift the cookwareinto the correct position \u2013 Step 2 <\/td>\n<\/tr>\n | ||||||
| 197<\/td>\n | Annex D (normative)Shade chart Table D.1 \u2013 Classification of shade numbers regarding Ry <\/td>\n<\/tr>\n | ||||||
| 198<\/td>\n | Table D.2 \u2013 Examples for the shade charts regarding L*, Ry and the specification of the limiting samples Hlimit and Hlower <\/td>\n<\/tr>\n | ||||||
| 199<\/td>\n | Annex E (informative)Data and calculation sheet: energy consumption of a cooking process (see Clause 7 and Annex A) <\/td>\n<\/tr>\n | ||||||
| 200<\/td>\n | Annex F (informative)Addresses of suppliers F.1 General F.2 Disc material (C45) for measuring the smallest detected diameter F.3 Stainless steel for bottom material of the standardized cookware F.4 Cookware for measuring the energy consumption and heating up time F.5 Disc for measuring the heat distribution F.6 Lamp for digital measurement systems <\/td>\n<\/tr>\n | ||||||
| 201<\/td>\n | F.7 Digital measurement system F.8 Testcharts for checking the resolution of the imaging system <\/td>\n<\/tr>\n | ||||||
| 202<\/td>\n | Annex G (informative)Example for assessing the lower control position G.1 General G.2 Criteria <\/td>\n<\/tr>\n | ||||||
| 203<\/td>\n | Bibliography <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":" Tracked Changes. Household electric cooking appliances – Hobs. Methods for measuring performance<\/b><\/p>\n |