IEC 60335-2-6:2014

Household and similar electrical appliances - Safety - Part 2-6: Particular requirements for stationary cooking ranges, hobs, ovens and similar appliances

IEC 60335-2-6:2014 deals with the safety of stationary electric cooking ranges, hobs, ovens and similar appliances for household use, their rated voltage being not more than 250 V for single-phase appliances connected between one phase and neutral, and 480 V for other appliances. This International Standard also includes some requirements for ovens that are intended to be used on board ships. Examples of appliances that are within the scope of this standard are:
- griddles;
- grills;
- induction hobs;
- induction wok elements;
- pyrolytic self-cleaning ovens and steam ovens. As far as is practicable, this standard deals with the common hazards presented by appliances that are encountered by all persons in and around the home. However, in general, it does not take into account; persons (including children) whose physical, sensory or mental capabilities; or lack of experience and knowledge prevents them from using the appliance safely without supervision or instruction. It also does not take into account children playing with the appliance. This sixth edition cancels and replaces the fifth edition published in 2002 including its Amendment 1 (2004) and its Amendment 2 (2008). It constitutes a technical revision. The principal changes in this edition as compared with the fifth edition of IEC 60335-2-6 are as follows (minor changes are not listed):
- introduction of requirements for steam ovens;
- introduction of requirements for ovens intended for use on ships;
- clarified requirements for oven shelve construction and test;
- introduction of optional values for the accessible surface temperatures of ovens;
- introduction of stabilising means including warnings;
- clarified representative periods for various appliances (Clause 10);
- introduction of a spillage test for built-in under-bench ovens. It was established on the basis of the fifth edition (2010) of that standard. Key words: Stationary cooking, Hobs, Ranges, Ovens, Induction, Pyrolytic self-cleaning
This publication is to be read in conjunction with IEC 60335-1:2010.

Appareils électrodomestiques et analogues - Sécurité - Partie 2-6: Exigences particulières pour les cuisinières, les tables de cuisson, les fours et les appareils fixes analogues

L'IEC 60335-2-6:2014 traite de la sécurité des cuisinières, tables de cuisson, fours électriques fixes et appareils analogues pour usages domestiques, dont la tension assignée n'est pas supérieure à 250 V pour les appareils monophasés raccordés entre une phase et le neutre et à 480 V pour les autres appareils. La présente Norme internationale inclut aussi des exigences relatives aux fours destinés à être utilisés à bord de navires. Comme exemples d'appareils entrant dans le domaine d'application de la présente Norme, on peut citer:
- les grils par contact;
- les grils;
- les tables de cuisson à induction;
- les éléments woks à induction;
- les fours autonettoyants par pyrolyse;
- les fours à vapeur. Dans la mesure du possible, la présente Norme traite des dangers ordinaires présentés par les appareils, encourus par tous les individus à l'intérieur et autour de l'habitation. Cependant, la présente Norme ne tient pas compte en général des personnes (y compris des enfants) dont les capacités physiques, ensorielles ou mentales; ou le manque d'expérience et de connaissance les empêchent d'utiliser l'appareil en toute sécurité sans surveillance ou instruction; de l'utilisation de l'appareil comme jouet par des enfants. Cette sixième édition annule et remplace la cinquième édition parue en 2002, son Amendement 1 (2004) et son Amendement 2 (2008). Cette édition constitue une révision technique. Les modifications principales apportées dans la présente édition par rapport à la cinquième édition de la CEI 60335-2-6 sont les suivantes (les modifications mineures ne sont pas énumérées ci-dessous):
- introduction d'exigences relatives aux fours à vapeur;
- introduction d'exigences relatives aux fours destinés à être utilisés à bord de navires;
- clarification des exigences relatives à la construction et à l'essai des étagères de four;
- introduction de valeurs facultatives pour les températures des surfaces accessibles des fours;
- introduction d'un dispositif de stabilisation comportant des mises en garde;
- clarification des périodes de référence pour différents appareils (Article 10);
- ajout d'un agent de rinçage aux solutions d'essai de débordement;
- introduction d'un essai de débordement pour les fours encastrés sous plan. Elle a été établie sur la base de la cinquième édition (2010) de cette norme. Mots-clés: cuisinières, tables de cuisson, fours, induction, autonettoyants par pyrolyse
Cette publication doit être lue conjointement avec la CEI 60335-1:2010.

General Information

• Status: Published
• Publication Date: 24-Feb-2014
• ICS: 13.120 - Domestic safety
• ICS: 97.040.20 - Cooking ranges, working tables, ovens and similar appliances
• Technical Committee: TC 61 - Safety of household and similar electrical appliances
• Drafting Committee: MT 37 - TC 61/MT 37
• Current Stage: DELPUB - Deleted Publication
• Start Date: 23-Aug-2024
• Completion Date: 25-Oct-2019

Relations

• Amended By: IEC 60335-2-6:2014/AMD1:2018 - Amendment 1 - Household and similar electrical appliances - Safety - Part 2-6: Particular requirements for stationary cooking ranges, hobs, ovens and similar appliances
• Effective Date: 05-Sep-2023
• Revises: IEC 60335-2-6:2002/AMD2:2008 - Amendment 2 - Household and similar electrical appliances - Safety - Part 2-6: Particular requirements for stationary cooking ranges, hobs, ovens and similar appliances
• Effective Date: 05-Sep-2023
• Revises: IEC 60335-2-6:2002/AMD1:2004 - Amendment 1 - Household and similar electrical appliances - Safety - Part 2-6: Particular requirements for stationary cooking ranges, hobs, ovens and similar appliances
• Effective Date: 05-Sep-2023
• Revised: IEC 60335-2-6:2024 - Household and similar electrical appliances - Safety - Part 2-6: Particular requirements for stationary cooking ranges, hobs, ovens and similar appliances
• Effective Date: 05-Sep-2023
• Revises: IEC 60335-2-6:2002 - Household and similar electrical appliances - Safety - Part 2-6: Particular requirements for stationary cooking ranges, hobs, ovens and similar appliances
• Effective Date: 05-Sep-2023
• Revises: IEC 60335-2-6:2002/AMD2:2008/COR1:2009 - Corrigendum 1 - Amendment 2 - Household and similar electrical appliances - Safety - Part 2-6: Particular requirements for stationary cooking ranges, hobs, ovens and similar appliances
• Effective Date: 05-Sep-2023

Overview

IEC 60335-2-6:2014 (with Amendment 1:2018, consolidated edition 6.1) is the IEC particular requirements standard for the safety of stationary electric cooking ranges, hobs, ovens and similar household appliances. It applies to appliances with rated voltages up to 250 V for single-phase (phase-to-neutral) and 480 V for other connections, and includes some provisions for ovens intended for use on ships. Examples covered: griddles, grills, induction hobs and wok elements, pyrolytic self‑cleaning ovens, and steam ovens.

This part supplements IEC 60335-1 and focuses on the common electrical, thermal, mechanical and fire hazards encountered in domestic and similar environments, while generally excluding risks arising from misuse by persons with reduced capabilities or children playing with appliances.

Key topics and requirements

• Scope & appliance examples: Stationary cooking, hobs, ranges, ovens, induction and pyrolytic self‑cleaning appliances, steam ovens, and some shipboard ovens.
• Electrical safety: Protection against live parts, leakage current, dielectric strength, transient overvoltages and internal wiring requirements.
• Thermal and mechanical hazards: Accessible surface temperature limits (optional values introduced), heating controls, stability and mechanical strength, and requirements for oven shelf construction and tests.
• New/updated provisions (6th edition):
  • Introduction of steam oven requirements.
  • Requirements for ovens intended for ships.
  • Optional accessible surface temperature limits for ovens.
  • Stabilising means (and associated warnings) to prevent tipping.
  • Spillage test for built-in under‑bench ovens.
  • Clarified representative periods for energy/power tests (Clause 10).
• Durability & abnormal operation: Endurance, overload protection of transformers, moisture resistance, and tests simulating common fault/abuse conditions.
• Test methods & annexes: Specific test setups (e.g., spillage, surface temperature probes), software evaluation (Annex R) and detailed test tables.

Practical applications

• Product designers and engineers use IEC 60335-2-6 to design safe cooking appliances (ranges, induction hobs, pyrolytic ovens, steam ovens) that meet international safety expectations.
• Test laboratories and certification bodies apply the standard to conduct compliance testing and type approvals.
• Manufacturers rely on the standard for technical documentation, instructions for safe use, warnings (stability/tipping), and to support market access (CE marking and other regulatory schemes).
• Regulators and procurement teams reference the standard when specifying safety requirements for household and shipboard cooking equipment.

Who should use it

• Appliance manufacturers, compliance engineers, safety testers, certification bodies, and technical regulators involved with stationary cooking appliances and hobs - especially those working with induction technology, self‑cleaning ovens, steam ovens or built‑in under‑bench installations.

Related standards

• IEC 60335-1 (General requirements) - use in conjunction with IEC 60335-2-6.
• Other parts of the IEC 60335 series for different household appliance types (refer to IEC catalogue).

Standards Content (Sample)

IEC 60335-2-6 ®
Edition 6.1 2018-05
CONSOLIDATED VERSION
INTERNATIONAL
STANDARD
colour
inside
Household and similar electrical appliances – Safety –
Part 2-6: Particular requirements for stationary cooking ranges, hobs, ovens and
similar appliances
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IEC 60335-2-6 ®
Edition 6.1 2018-05
CONSOLIDATED VERSION
INTERNATIONAL
STANDARD
colour
inside
Household and similar electrical appliances – Safety –

Part 2-6: Particular requirements for stationary cooking ranges, hobs, ovens

and similar appliances
INTERNATIONAL
ELECTROTECHNICAL
COMMISSION
ICS 13.120; 97.040.20 ISBN 978-2-8322-5767-8

IEC 60335-2-6 ®
Edition 6.1 2018-05
CONSOLIDATED VERSION
REDLINE VERSION
colour
inside
Household and similar electrical appliances – Safety –
Part 2-6: Particular requirements for stationary cooking ranges, hobs, ovens and
similar appliances
– 2 – IEC 60335-2-6:2014+AMD1:2018 CSV
© IEC 2018
CONTENTS
FOREWORD . 4
INTRODUCTION . 7
1 Scope . 8
2 Normative references . 9
3 Terms and definitions . 9
4 General requirement . 14
5 General conditions for the tests . 14
6 Classification . 14
7 Marking and instructions . 14
8 Protection against access to live parts . 18
9 Starting of motor-operated appliances . 19
10 Power input and current . 19
11 Heating . 20
12 Void . 25
13 Leakage current and electric strength at operating temperature . 25
14 Transient overvoltages . 26
15 Moisture resistance . 26
16 Leakage current and electric strength . 28
17 Overload protection of transformers and associated circuits . 29
18 Endurance . 29
19 Abnormal operation . 29
20 Stability and mechanical hazards . 30
21 Mechanical strength . 31
22 Construction . 34
23 Internal wiring . 42
24 Components . 42
25 Supply connection and external flexible cords . 43
26 Terminals for external conductors . 44
27 Provision for earthing . 44
28 Screws and connections . 44
29 Clearances, creepage distances and solid insulation . 44
30 Resistance to heat and fire . 44
31 Resistance to rusting . 44
32 Radiation, toxicity and similar hazards . 45
Annexes . 51
Annex R (normative) Software evaluation . 51
Bibliography . 52

Figure 101 – Vessel for testing hob elements . 46
Figure 102 – Vessel for testing induction hob elements. 46
Figure 103 – Load for testing rotating spits . 47

© IEC 2018
Figure 104 – Probe for measuring surface temperatures . 48
Figure 105 – Arrangement of work surface for spillage test on built-in ovens . 48
Figure 106 – Detail of bottle cap and position of hole . 49
Figure 107 – Spillage solution bottle . 49
Figure 108 – Bottle position for the spillage test . 50

Table 101 – Quantity of liquid in the vessel . 10
Table 102 – Temperature rise limits for accessible surfaces option 1 . 24
Table 103 – Temperature rise limits for accessible surfaces option 2 . 24
Table 104 – Temperature rise limits for accessible surfaces option 3 . 25
Table 105 – Test loads . 33

– 4 – IEC 60335-2-6:2014+AMD1:2018 CSV
© IEC 2018
INTERNATIONAL ELECTROTECHNICAL COMMISSION
_____________
HOUSEHOLD AND SIMILAR ELECTRICAL APPLIANCES –
SAFETY –
Part 2-6: Particular requirements
for stationary cooking ranges, hobs,
ovens and similar appliances
FOREWORD
1) The International Electrotechnical Commission (IEC) is a worldwide organization for standardization comprising
all national electrotechnical committees (IEC National Committees). The object of IEC is to promote
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8) Attention is drawn to the Normative references cited in this publication. Use of the referenced publications is
indispensable for the correct application of this publication.
9) Attention is drawn to the possibility that some of the elements of this IEC Publication may be the subject of
patent rights. IEC shall not be held responsible for identifying any or all such patent rights.
This consolidated version of the official IEC Standard and its amendment has been prepared
for user convenience.
IEC 60335-2-6 edition 6.1 contains the sixth edition (2014-02) [documents 61/4668/FDIS and
61/4708/RVD] and its amendment 1 (2018-05) [documents 61/5631/FDIS and 61/5690/RVD].
In this Redline version, a vertical line in the margin shows where the technical content is
modified by amendment 1. Additions are in green text, deletions are in strikethrough red text. A
separate Final version with all changes accepted is available in this publication.

© IEC 2018
This part of International Standard IEC 60335 has been prepared by IEC technical committee
61: Safety of household and similar electrical appliances.
This sixth edition constitutes a technical revision.
The principal changes in this edition as compared with the fifth edition of IEC 60335-2-6 are
as follows (minor changes are not listed):
• introduction of requirements for steam ovens;
• introduction of requirements for ovens intended for use on ships;
• clarified requirements for oven shelve construction and test;
• introduction of optional values for the accessible surface temperatures of ovens;
• introduction of stabilising means including warnings;
• clarified representative periods for various appliances (Clause 10);
• introduction of a spillage test for built-in under-bench ovens.
This publication has been drafted in accordance with the ISO/IEC Directives, Part 2.
This part 2 is to be used in conjunction with the latest edition of IEC 60335-1 and its
amendments. It was established on the basis of the fifth edition (2010) of that standard.
NOTE 1 When “Part 1” is mentioned in this standard, it refers to IEC 60335-1.
This part 2 supplements or modifies the corresponding clauses in IEC 60335-1, so as to
convert that publication into the IEC standard: Safety requirements for stationary electric
cooking ranges, hobs, ovens and similar appliances.
When a particular subclause of Part 1 is not mentioned in this part 2, that subclause applies
as far as is reasonable. When this standard states “addition”, “modification” or “replacement”,
the relevant text in Part 1 is to be adapted accordingly.
NOTE 2 The following numbering system is used:
– subclauses, tables and figures that are numbered starting from 101 are additional to those in Part 1;
– unless notes are in a new subclause or involve notes in Part 1, they are numbered starting from 101, including
those in a replaced clause or subclause;
– additional annexes are lettered AA, BB, etc.
NOTE 3 The following print types are used:
– requirements: in roman type;
– test specifications: in italic type;
– notes: in small roman type.
Words in bold in the text are defined in Clause 3. When a definition concerns an adjective, the adjective and the
associated noun are also in bold.

– 6 – IEC 60335-2-6:2014+AMD1:2018 CSV
© IEC 2018
The committee has decided that the contents of the base publication and its amendment will
remain unchanged until the stability date indicated on the IEC web site under
"http://webstore.iec.ch" in the data related to the specific publication. At this date, the
publication will be
• reconfirmed,
• withdrawn,
• replaced by a revised edition, or
• amended.
NOTE 2 The attention of National Committees is drawn to the fact that equipment manufacturers and testing
organizations may need a transitional period following publication of a new, amended or revised IEC publication in
which to make products in accordance with the new requirements and to equip themselves for conducting new or
revised tests.
It is the recommendation of the committee that the content of this publication be adopted for implementation
nationally not earlier than 12 months or later than 36 months from the date of publication.
A list of all parts of the IEC 60335 series, under the general title: Household and similar
electrical appliances – Safety, can be found on the IEC website.
The following differences exist in the countries indicated below.
– 6.1: Class 0I appliances are allowed (Japan).
– 7.12: The minimum indicated water pressure is 1 MPa (Norway).
– 24.101: Socket-outlets have to be provided with residual current devices which may be combined with the
overcurrent protective device (Australia).
– 25.3: Cooking ranges that are not built-in shall not be permanently connected to the fixed wiring (New
Zealand).
A bilingual version of this publication may be issued at a later date.

IMPORTANT – The 'colour inside' logo on the cover page of this publication indicates
that it contains colours which are considered to be useful for the correct
understanding of its contents. Users should therefore print this document using a
colour printer.
© IEC 2018
INTRODUCTION
It has been assumed in the drafting of this International Standard that the execution of its
provisions is entrusted to appropriately qualified and experienced persons.
This standard recognizes the internationally accepted level of protection against hazards such
as electrical, mechanical, thermal, fire and radiation of appliances when operated as in
normal use taking into account the manufacturer's instructions. It also covers abnormal
situations that can be expected in practice and takes into account the way in which
electromagnetic phenomena can affect the safe operation of appliances.
This standard takes into account the requirements of IEC 60364 as far as possible so that
there is compatibility with the wiring rules when the appliance is connected to the supply
mains. However, national wiring rules may differ.
If an appliance within the scope of this standard also incorporates functions that are covered
by another part 2 of IEC 60335, the relevant part 2 is applied to each function separately, as
far as is reasonable. If applicable, the influence of one function on the other is taken into
account.
When a part 2 standard does not include additional requirements to cover hazards dealt with
in Part 1, Part 1 applies.
NOTE 1 This means that the technical committees responsible for the part 2 standards have determined that it is
not necessary to specify particular requirements for the appliance in question over and above the general
requirements.
This standard is a product family standard dealing with the safety of appliances and takes
precedence over horizontal and generic standards covering the same subject.
NOTE 2 Horizontal and generic standards covering a hazard are not applicable since they have been taken into
consideration when developing the general and particular requirements for the IEC 60335 series of standards. For
example, in the case of temperature requirements for surfaces on many appliances, generic standards, such as
ISO 13732-1 for hot surfaces, are not applicable in addition to Part 1 or part 2 standards.
An appliance that complies with the text of this standard will not necessarily be considered to
comply with the safety principles of the standard if, when examined and tested, it is found to
have other features that impair the level of safety covered by these requirements.
An appliance employing materials or having forms of construction differing from those detailed
in the requirements of this standard may be examined and tested according to the intent of
the requirements and, if found to be substantially equivalent, may be considered to comply
with the standard.
– 8 – IEC 60335-2-6:2014+AMD1:2018 CSV
© IEC 2018
HOUSEHOLD AND SIMILAR ELECTRICAL APPLIANCES –
SAFETY –
Part 2-6: Particular requirements
for stationary cooking ranges, hobs,
ovens and similar appliances
1 Scope
This clause of Part 1 is replaced by the following.
This International Standard deals with the safety of stationary electric cooking ranges,
hobs, ovens and similar appliances for household use, their rated voltage being not more
than 250 V for single-phase appliances connected between one phase and neutral, and 480 V
for other appliances.
This International Standard also includes some requirements for ovens that are intended to
be used on board ships.
NOTE 101 Examples of appliances that are within the scope of this standard are
– griddles;
– grills;
– induction hobs;
– induction wok elements;
– pyrolytic self-cleaning ovens;
– steam ovens.
As far as is practicable, this standard deals with the common hazards presented by
appliances that are encountered by all persons in and around the home. However, in general,
it does not take into account
– persons (including children) whose
• physical, sensory or mental capabilities; or
• lack of experience and knowledge
prevents them from using the appliance safely without supervision or instruction;
– children playing with the appliance.
NOTE 102 Attention is drawn to the fact that
– for appliances intended to be used in vehicles or on board ships or aircraft, additional requirements may be
necessary;
– in many countries, additional requirements are specified by the national health authorities, the national
authorities responsible for the protection of labour, the national water supply authorities and similar
authorities.
NOTE 103 This standard does not apply to
– appliances intended for commercial catering;
– appliances intended to be used in locations where special conditions prevail, such as the presence of a
corrosive or explosive atmosphere (dust, vapour or gas);

© IEC 2018
– grills, toasters and similar portable cooking appliances (IEC 60335-2-9);
– microwave ovens (IEC 60335-2-25).
2 Normative references
This clause of Part 1 is applicable except as follows.
Addition:
IEC 60584-1, Thermocouples – Part 1: EMF specifications and tolerances
IEC 60068-2-6:2007, Environmental testing – Part 2-6: Tests – Test Fc: Vibration (sinusoidal)
IEC 60068-2-27:2008, Environmental testing – Part 2-27: Tests – Test Ea and guidance:
Shock
IEC 60068-2-52:1996, Environmental testing – Part 2-52: Tests – Test Kb: Salt mist, cyclic
(sodium chloride solution)
3 Terms and definitions
This clause of Part 1 is applicable except as follows.
3.1.6 Addition:
Note 101 to entry: For appliances having more than three heating units per phase, other than those that are
controlled by programmable electronic circuits that limit the input of heating elements and/or motors from being
energized at the same time, a diversity factor is applied to the rated current or rated power input when
determining the current used to establish the size of the terminals and the nominal cross-sectional area of the
supply cord. The diversity factor F is calculated from the following formula, where N is the number of heating
units per phase that can be energized together:
0,65
F = 0,35 +
N
3.1.9 Replacement:
normal operation
operation of the appliance as specified in 3.1.9.101 to 3.1.9.107
3.1.9.101 Hob elements, other than induction hob elements and induction wok
elements, are operated with vessels containing cold water. The vessel is made of unpolished
commercial quality aluminium, has a flat bottom and is covered with a lid that is positioned so
that steam does not affect the tests. Thermal controls are adjusted to their highest setting
until the water boils and then adjusted so that the water boils gently. Water is added to
maintain the level during boiling.
In case of doubt, vessels as specified in Figure 101 are used.
Induction hob elements are operated with vessels as specified in Figure 102 that contain
cooking oil at room temperature. Thermal controls are adjusted to their highest setting until
the oil temperature reaches 180 °C ± 4 °C and then adjusted so that this temperature is
maintained. The oil temperature is measured 10 mm above the centre of the bottom of the
vessel.
Induction hob elements in a flexible induction cooking zone are operated with:
a) the maximum number of vessels which can be separately controlled at the same time,
arranged to cover the flexible induction cooking zone as far as possible. Any

– 10 – IEC 60335-2-6:2014+AMD1:2018 CSV
© IEC 2018
combination of vessels giving the most unfavourable results shall be used for the test.
Several vessels with the same diameter may be used;
b) the vessel which provides the highest power density (W/cm );
c) the smallest vessel that allows an induction hob element to operate.
Note 1 to entry: Vessels according to Figure 102 should be used for the tests. The vessel diameters specified in
Figure 101 should be considered for the tests.
Operation as specified in a), b) or c), that results in the most unfavourable condition for the
tests specified in the relevant subclauses is applied.
Induction wok elements are operated with a wok having an equivalent sphere diameter that
does not differ from the equivalent sphere diameter of the induction wok element cavity by
more than %. This wok may be supplied by the manufacturer.
− 1
The wok is made of low carbon steel having a maximum carbon content of 0,08 % and a
thickness of 2 mm ± 0,5 mm. The height of the wok shall be approximately twice the depth of
the induction wok element cavity.
The wok is filled to approximately half of its height with cooking oil at room temperature.
Thermal controls are adjusted to their highest setting until the oil temperature reaches 180 °C
± 4 °C and then adjusted so that this temperature is maintained. The oil temperature is
measured 10 mm above the centre of the bottom of the vessel.
For all hob elements other than those in a flexible induction cooking zone and induction
wok elements, the diameter of the bottom of the vessel is approximately equal to the
diameter of the cooking zone and the quantity of liquid is specified in Table 101. The vessel
is positioned centrally on the cooking zone.
If several cooking zones are marked for one hob element, the most unfavourable cooking
zone is used for the test.
For non-circular cooking zones, the smallest non-circular vessel is used which will cover the
cooking zone as far as possible, taking into account the hob rim and the other vessels. The
quantity of liquid is determined on the basis of the minor diameter of the cooking zone.
Table 101 – Quantity of liquid in the vessel
Diameter of cooking zone Quantity of water or oil
mm l
≤ 110 0,6
> 110 and ≤ 145 1,0
1,5
> 145 and ≤ 180
2,0
> 180 and ≤ 220
3,0
> 220 and ≤300
3.1.9.102 Ovens and steam convection ovens are operated empty with the door closed.
Thermal controls are adjusted so that the mean temperature in the centre of the oven is
maintained at
• 220 °C ± 4 °C for ovens with forced air circulation;
• 240 °C ± 4 °C for other ovens.
If the temperature cannot be attained, the thermal control is adjusted to its highest setting.
Ovens without thermal controls are switched on and off so that the temperature in the centre
of the oven is maintained at 240 °C ± 15 °C.

© IEC 2018
Atmospheric steam ovens and pressure steam ovens are operated in accordance with the
instructions. Lids, doors and covers are in position and closed. Controls are adjusted to their
highest setting until the cooking temperature is reached and then adjusted to the lowest
setting that maintains this temperature.
Steam generators intended to be filled by hand are filled according to the instructions, water
being added to maintain the steam generation.
Steam generators intended to be filled automatically are connected to a water supply, the
pressure of which is set according to the instructions.
The supply water has a temperature of
• 15 °C ± 5 °C for appliances to be connected to a cold water supply;
• 60 °C ± 5 °C or the temperature indicated in the instructions, whichever is the higher, for
appliances to be connected to a hot water supply.
Steam convection ovens are also operated while generating steam but with the thermal
controls adjusted as for operation without steam.
3.1.9.103 Grills are operated empty with the grill pan and food supports in the most
unfavourable position for normal use, the door and any other accessories being positioned in
accordance with the instructions. In the absence of such instructions, the door and other
accessories are placed in the most unfavourable position in which they may be left. Thermal
controls are adjusted to their highest setting. However, if the instructions for grills
incorporated in ovens specify a lower setting, this setting is used. Any reflectors intended to
be placed above heating elements are in position.
3.1.9.104 Rotating spits in ovens or grills are operated with the load on the rotating spit as
shown in Figure 103. The appliance is operated taking into account the instructions with
regard to
– the heating elements to be operated;
– the setting of the thermal control;
– the position of the door and grill pan.
In the absence of such instructions, the control is adjusted to its highest setting and the door
is fully open or is placed in the most unfavourable intermediate position in which it may be
left.
Any grill pan is placed in its lowest position.
3.1.9.105 Warming drawers and similar compartments are operated in the closed position
with their controls adjusted to the highest setting.
3.1.9.106 Griddles are operated so that the temperature at the centre of the heated surface
is maintained at 275 °C ± 15 °C by adjusting their thermal controls or by switching the supply
on or off.
3.1.9.107 Cooking ranges are operated with their individual heating units being operated
under their stated conditions of normal operation.
3.101
oven
appliance having a heated cavity with a door and constructed so that food, which may be in a
container, can be placed on a shelf
3.102
grill
heating unit constructed so that the food is supported on a grid or spit and is cooked by
radiant heat
– 12 – IEC 60335-2-6:2014+AMD1:2018 CSV
© IEC 2018
Note 1 to entry: The cooking operation in a grill is known as grilling or broiling.
3.103
hob
appliance that incorporates a hob surface and one or more hob elements, and is built in or
part of a cooking range
3.104
cooking range
appliance incorporating a hob and an oven and which may incorporate a grill or griddle
3.105
pyrolytic self-cleaning oven
oven in which cooking deposits are removed by heating the oven to a temperature exceeding
350 °C
3.106
steam oven
oven intended for cooking food by steam in the appliance
3.106.1
steam convection oven
steam oven intended for cooking food by conventional heating and steam generated at
atmospheric pressure in the appliance
Note 1 to entry: The operation temperature can exceed the boiling point of water.
3.106.2
atmospheric steam oven
steam oven in which the pressure within the cooking compartment does not differ
significantly from atmospheric pressure
3.106.3
pressure steam oven
steam oven intended for cooking food by direct steam generated at a pressure that is
significantly higher than atmospheric pressure
Note 1 to entry: Significantly higher is considered to be greater than 50 kPa.
3.107
griddle
heating unit having a surface on which the food is placed directly for cooking
3.108
induction hob
hob containing at least one induction hob element or one induction wok element
3.109
heating unit
any part of the appliance that fulfils an independent cooking or warming function
Note 1 to entry: Examples are hob elements, ovens, grills and warming drawers.
3.110
hob surface
horizontal part of the appliance on which vessels can be placed
3.111
hob element
heating unit attached to the hob surface or positioned below the cooking zone

© IEC 2018
3.112
induction hob element
hob element that heats metallic vessels by means of eddy currents
Note 1 to entry: The eddy currents are induced in the vessel by the electromagnetic field of a coil.
3.113
induction wok element
induction hob element with the hob surface of an approximate spherical shape to accept
a wok
3.114
cooking zone
area marked on a hob surface where the vessel is placed for heating food
Note 1 to entry: When a hob element protrudes above the hob surface, its surface is the cooking zone.
3.115
pan detector
device incorporated in a hob element that prevents its operation unless a vessel is placed on
the cooking zone
3.116
touch control
control actuated by contact or proximity of a finger, with little or no movement of the contact
surface
3.117
temperature-sensing probe
device that is inserted into the food to measure its temperature and which is a part of an oven
control
3.118
rated water pressure
water pressure assigned to the appliance by the manufacturer
3.119
rated cooking pressure
maximum working pressure of pressure steam ovens assigned by the manufacturer to the
pressurized parts of the appliance
3.120
pressure regulator
control that maintains the pressure at a particular value during normal use
3.121
pressure-relief device
control that limits the pressure under abnormal operating conditions
3.122
open deck
area that is exposed to marine environment
3.123
dayroom
area that may be exposed to marine environment from time to time

– 14 – IEC 60335-2-6:2014+AMD1:2018 CSV
© IEC 2018
3.124
flexible induction cooking zone
area on a cooking zone with induction hob elements that is not marked to indicate where
vessels are to be placed for heating food
4 General requirement
This clause of Part 1 is applicable.
5 General conditions for the tests
This clause of Part 1 is applicable except as follows.
5.3 Addition:
For pyrolytic self-cleaning ovens, the tests of 22.108 to 22.111 are carried out before the
tests of Clause 19.
5.4 Addition:
Appliances that also use gas are supplied with gas at the appropriate rated pressure. Vessels
having a diameter of approximately 220 mm are filled with 2 l of water, covered with a lid and
placed on the hob burners. The controls are adjusted to their highest setting until the water
boils. They are then adjusted so that the water simmers, water being added when necessary
to maintain the level.
5.101 Class III temperature-sensing probes are only subjected to the tests of Clause 19.
5.102 Steam convection ovens are tested as ovens.
6 Classification
This clause of Part 1 is applicable except as follows.
6.1 Modification:
Appliances shall be class I, class II or class III.
6.2 Addition:
Ovens for open deck use shall be IPX6.
7 Marking and instructions
This clause of Part 1 is applicable except as follows.
7.1 Addition:
The total rated power input or rated current of each induction generator unit shall be
marked.
The rated cooking pressure in kilopascals (kPa) of pressure steam ovens shall be marked.

© IEC 2018
If a cooking range incorporates a socket-outlet protected by means of fuses, other than
D type fuses, it shall be marked with the rated current of the relevant fuse. When a miniature
fuse-link is provided, this marking shall indicate that the fuse-link is to have a high breaking
capacity.
7.6 Addition:
[symbol IEC 60417-5010 (2002-10) ] ON/OFF (push-push)

[symbol IEC 60417-6059 (2011-05)] Caution, possibility of tilting

[symbol IEC 60417-6060 (2011-05)] Anti-tip restraints

7.9 Addition:
Flexible induction cooking zone switches, touch controls, displays and the like shall be
marked or placed so as to indicate clearly as to which vessel is assigned to which switch,
touch control, display or the like.
7.10 Addition:
The off position of touch controls for hobs shall be marked by the figure O and the on
position by the figure I. If there is no touch control for the hob, this requirement applies to
the touch controls for each hob element.
If the same touch control is used for switching on and off, symbol IEC 60417-5010 (2002-10)
can be used.
7.12 Addition:
If the hob surface is of glass-ceramic or similar material and protects live parts, the
instructions shall include the substance of the following:
WARNING: If the surface is cracked, switch off the appliance to avoid the possibility of
electric shock.
The instructions for cooking ranges and ovens shall include the substance of the following:
During use the appliance becomes hot. Care should be taken to avoid touching heating
elements inside the oven.
The instructions for ovens shall state the substance of the following:
WARNING: Accessible parts may become hot during use.
Young children should be kept away.
The instructions for ovens having doors with glass panels and the instructions for hobs with
glass hinged lids shall include the substance of the following:

– 16 – IEC 60335-2-6:2014+AMD1:2018 CSV
© IEC 2018
Do not use harsh abrasive cleaners or sharp metal scrapers to clean the oven door
glass/ the glass of hinged lids of the hob (as appropriate), since they can scratch the
surface, which may result in shattering of the glass.
If during the test of Clause 11, the temperature rise at the centre of the internal bottom
surface of a storage drawer exceeds that specified for handles held for short periods in
normal use the instructions shall state that these surfaces can get hot.
The instructions of pressure steam ovens shall include the substance of the following:
The ducts in the pressure regulator allow the escape of steam, so these ducts should be
regularly checked to ensure that they are not blocked.
The instructions of pressure steam ovens shall also give details on how to open the door
safely.
The instructions of pressure steam ovens shall include the substance of the following
warning:
WARNING: Do not open drain cocks or other emptying devices until the pressure has
been reduced to approximately atmospheric pressure.
The instructions for pyrolytic self-cleaning ovens shall state that excess spillage must be
removed before cleaning and shall specify which utensils can be left in the oven during
cleaning.
If, for cleaning, the manufacturer instructs the user to set the controls to a position higher
than for normal cooking purposes, the instructions shall state that under such conditions the
surfaces may get hotter than usual and children should be kept away.
The instructions for ovens incorporating a fan with a guard that can be removed for cleaning
shall state that the oven must be switched off before removing the guard and that, after
cleaning, the guard must be replaced in accordance with the instructions.
The instructions for ovens provided with a facility to use a temperature-sensing probe shall
include the substance of the following:
Only use the temperature probe recommended for this oven.
The instructions for ovens that have shelves shall include details indicating the correct
installation of the shelves.
The instructions for cooking ranges, hobs and ovens shall state that a steam cleaner is not
to be used.
The instructions for induction hobs shall include the substance of the following:
Metallic objects such as knives, forks, spoons and lids should not be placed
on the hob surface since they can get hot.
The instructions for hobs incorporating a lid shall state that any spillage should be removed
from the lid before opening. They shall also state that the hob surface should be allowed to
cool before closing the lid.
The instructions for hobs incorporating halogen lamps shall warn the user not to stare at the
hob elements.
© IEC 2018
The instructions for hobs incorporating a pan detector shall include the substance of the
following:
After use, switch off the hob element by its control and do not rely on the pan detector.
If the appliance incorporates a lamp for illumination, and does not incorporate a switch
providing full disconnection under overvoltage category III conditions, the instructions shall
include the substance of the following:
WARNING: Ensure that the appliance is switched off before replacing the lamp
to avoid the possibility of electric shock.
The instructions for hobs shall state that the appliance is not intended to be operated by
means of an external timer or separate remote-control system.
The instructions for hobs shall include the substance of the following:
Danger of fire: Do not store items on the cooking surfaces.
CAUTION: The cooking process has to be supervised. A short term cooking process has
to be supervised continuously.
WARNING: Unattended cooking on a hob with fat or oil can be dangerous and may
result in a fire.
The instructions for hobs incorporating an induction wok element shall contain a list of
vessels that can be used, unless the manufacturer provides a wok with the appliance.
The instructions for ovens that are intended for use on board ships shall state whether the
appliance can be installed on an open deck or whether it can only be installed in a dayroom.
7.12.1 Addition:
Unless the instructions for cooking ranges state that the range must not be placed on a
base, the instructions for cooking ranges that are placed on the floor shall state that if the
range is placed on a base, measures have to be taken to prevent the appliance slipping from
the base.
Unless the instructions state to the contrary, the instructions for cooking ranges and ovens
shall state that the appliance must not be installed behind a decorative door in order to avoid
overheating.
The instructions for appliances intended to be connected to the water mains shall include the
maximum rated water pressure in megapascals.
The instructions for ovens that are intended for use on board ships shall include details for
fixing the appliance.
7.12.3 Addition:
If a cooking range does not have a supply cord, the instructions shall state the type of cord
to be used, tak
...

IEC 60335-2-6 ®
Edition 6.0 2014-02
INTERNATIONAL
STANDARD
NORME
INTERNATIONALE
Household and similar electrical appliances – Safety –
Part 2-6: Particular requirements for stationary cooking ranges, hobs, ovens and
similar appliances
Appareils électrodomestiques et analogues – Sécurité –
Partie 2-6: Exigences particulières pour les cuisinières, les tables de cuisson,
les fours et les appareils fixes analogues

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IEC 60335-2-6 ®
Edition 6.0 2014-02
INTERNATIONAL
STANDARD
NORME
INTERNATIONALE
Household and similar electrical appliances – Safety –

Part 2-6: Particular requirements for stationary cooking ranges, hobs, ovens

and similar appliances
Appareils électrodomestiques et analogues – Sécurité –

Partie 2-6: Exigences particulières pour les cuisinières, les tables de cuisson,

les fours et les appareils fixes analogues

INTERNATIONAL
ELECTROTECHNICAL
COMMISSION
COMMISSION
ELECTROTECHNIQUE
PRICE CODE
INTERNATIONALE
CODE PRIX X
ICS 13.120, 97.040.20 ISBN 978-2-8322-1400-8

– 2 – 60335-2-6 © IEC:2014
CONTENTS
FOREWORD . 4
INTRODUCTION . 7
1 Scope . 8
2 Normative references . 9
3 Terms and definitions . 9
4 General requirement . 13
5 General conditions for the tests . 13
6 Classification . 14
7 Marking and instructions . 14
8 Protection against access to live parts . 18
9 Starting of motor-operated appliances . 18
10 Power input and current . 18
11 Heating . 19
12 Void . 25
13 Leakage current and electric strength at operating temperature . 25
14 Transient overvoltages . 26
15 Moisture resistance . 26
16 Leakage current and electric strength . 27
17 Overload protection of transformers and associated circuits . 28
18 Endurance . 28
19 Abnormal operation . 28
20 Stability and mechanical hazards . 29
21 Mechanical strength . 30
22 Construction . 33
23 Internal wiring . 41
24 Components . 41
25 Supply connection and external flexible cords . 42
26 Terminals for external conductors . 42
27 Provision for earthing . 42
28 Screws and connections . 42
29 Clearances, creepage distances and solid insulation . 42
30 Resistance to heat and fire . 42
31 Resistance to rusting . 43
32 Radiation, toxicity and similar hazards . 43
Annexes . 48
Annex R (normative) Software evaluation . 48
Bibliography . 49

Figure 101 – Vessel for testing hob elements . 45
Figure 102 – Vessel for testing induction hob elements. 45

60335-2-6 © IEC:2014 – 3 –
Figure 103 – Load for testing rotating spits . 46
Figure 104 – Probe for measuring surface temperatures . 47
Figure 105 – Arrangement of work surface for spillage test on built-in ovens . 47

Table 101 – Quantity of liquid in the vessel . 10
Table 102 – Temperature rise limits for accessible surfaces option 1 . 23
Table 103 – Temperature rise limits for accessible surfaces option 2 . 24
Table 104 – Temperature rise limits for accessible surfaces option 3 . 24
Table 105 – Test loads . 31

– 4 – 60335-2-6 © IEC:2014
INTERNATIONAL ELECTROTECHNICAL COMMISSION
_____________
HOUSEHOLD AND SIMILAR ELECTRICAL APPLIANCES –
SAFETY –
Part 2-6: Particular requirements
for stationary cooking ranges, hobs,
ovens and similar appliances
FOREWORD
1) The International Electrotechnical Commission (IEC) is a worldwide organization for standardization comprising
all national electrotechnical committees (IEC National Committees). The object of IEC is to promote
international co-operation on all questions concerning standardization in the electrical and electronic fields. To
this end and in addition to other activities, IEC publishes International Standards, Technical Specifications,
Technical Reports, Publicly Available Specifications (PAS) and Guides (hereafter referred to as “IEC
Publication(s)”). Their preparation is entrusted to technical committees; any IEC National Committee interested
in the subject dealt with may participate in this preparatory work. International, governmental and non-
governmental organizations liaising with the IEC also participate in this preparation. IEC collaborates closely
with the International Organization for Standardization (ISO) in accordance with conditions determined by
agreement between the two organizations.
2) The formal decisions or agreements of IEC on technical matters express, as nearly as possible, an international
consensus of opinion on the relevant subjects since each technical committee has representation from all
interested IEC National Committees.
3) IEC Publications have the form of recommendations for international use and are accepted by IEC National
Committees in that sense. While all reasonable efforts are made to ensure that the technical content of IEC
Publications is accurate, IEC cannot be held responsible for the way in which they are used or for any
misinterpretation by any end user.
4) In order to promote international uniformity, IEC National Committees undertake to apply IEC Publications
transparently to the maximum extent possible in their national and regional publications. Any divergence
between any IEC Publication and the corresponding national or regional publication shall be clearly indicated in
the latter.
5) IEC itself does not provide any attestation of conformity. Independent certification bodies provide conformity
assessment services and, in some areas, access to IEC marks of conformity. IEC is not responsible for any
services carried out by independent certification bodies.
6) All users should ensure that they have the latest edition of this publication.
7) No liability shall attach to IEC or its directors, employees, servants or agents including individual experts and
members of its technical committees and IEC National Committees for any personal injury, property damage or
other damage of any nature whatsoever, whether direct or indirect, or for costs (including legal fees) and
expenses arising out of the publication, use of, or reliance upon, this IEC Publication or any other IEC
Publications.
8) Attention is drawn to the Normative references cited in this publication. Use of the referenced publications is
indispensable for the correct application of this publication.
9) Attention is drawn to the possibility that some of the elements of this IEC Publication may be the subject of
patent rights. IEC shall not be held responsible for identifying any or all such patent rights.
This part of International Standard IEC 60335 has been prepared by IEC technical committee
61: Safety of household and similar electrical appliances.
This sixth edition cancels and replaces the fifth edition published in 2002 including its
Amendment 1 (2004) and its Amendment 2 (2008). It constitutes a technical revision.
The principal changes in this edition as compared with the fifth edition of IEC 60335-2-6 are
as follows (minor changes are not listed):
• introduction of requirements for steam ovens;
• introduction of requirements for ovens intended for use on ships;
• clarified requirements for oven shelve construction and test;
• introduction of optional values for the accessible surface temperatures of ovens;

60335-2-6 © IEC:2014 – 5 –
• introduction of stabilising means including warnings;
• clarified representative periods for various appliances (Clause 10);
• introduction of a spillage test for built-in under-bench ovens.
The text of this standard is based on the following documents:
FDIS Report on voting
61/4668/FDIS 61/4708/RVD
Full information on the voting for the approval of this standard can be found in the report on
voting indicated in the above table.
This publication has been drafted in accordance with the ISO/IEC Directives, Part 2.
This part 2 is to be used in conjunction with the latest edition of IEC 60335-1 and its
amendments. It was established on the basis of the fifth edition (2010) of that standard.
NOTE 1 When “Part 1” is mentioned in this standard, it refers to IEC 60335-1.
This part 2 supplements or modifies the corresponding clauses in IEC 60335-1, so as to
convert that publication into the IEC standard: Safety requirements for stationary electric
cooking ranges, hobs, ovens and similar appliances.
When a particular subclause of Part 1 is not mentioned in this part 2, that subclause applies
as far as is reasonable. When this standard states “addition”, “modification” or “replacement”,
the relevant text in Part 1 is to be adapted accordingly.
NOTE 2 The following numbering system is used:
– subclauses, tables and figures that are numbered starting from 101 are additional to those in Part 1;
– unless notes are in a new subclause or involve notes in Part 1, they are numbered starting from 101, including
those in a replaced clause or subclause;
– additional annexes are lettered AA, BB, etc.
NOTE 3 The following print types are used:
– requirements: in roman type;
– test specifications: in italic type;
– notes: in small roman type.
Words in bold in the text are defined in Clause 3. When a definition concerns an adjective, the adjective and the
associated noun are also in bold.

– 6 – 60335-2-6 © IEC:2014
The committee has decided that the contents of this publication will remain unchanged until
the stability date indicated on the IEC web site under "http://webstore.iec.ch" in the data
related to the specific publication. At this date, the publication will be
• reconfirmed,
• withdrawn,
• replaced by a revised edition, or
• amended.
NOTE 4 The attention of National Committees is drawn to the fact that equipment manufacturers and testing
organizations may need a transitional period following publication of a new, amended or revised IEC publication in
which to make products in accordance with the new requirements and to equip themselves for conducting new or
revised tests.
It is the recommendation of the committee that the content of this publication be adopted for implementation
nationally not earlier than 12 months or later than 36 months from the date of publication.
A list of all parts of the IEC 60335 series, under the general title: Household and similar
electrical appliances – Safety, can be found on the IEC website.
The following differences exist in the countries indicated below.
– 6.1: Class 0I appliances are allowed (Japan).
– 7.12: The minimum indicated water pressure is 1 MPa (Norway).
– 24.101: Socket-outlets have to be provided with residual current devices which may be combined with the
overcurrent protective device (Australia).
– 25.3: Cooking ranges that are not built-in shall not be permanently connected to the fixed wiring (New
Zealand).
60335-2-6 © IEC:2014 – 7 –
INTRODUCTION
It has been assumed in the drafting of this International Standard that the execution of its
provisions is entrusted to appropriately qualified and experienced persons.
This standard recognizes the internationally accepted level of protection against hazards such
as electrical, mechanical, thermal, fire and radiation of appliances when operated as in
normal use taking into account the manufacturer's instructions. It also covers abnormal
situations that can be expected in practice and takes into account the way in which
electromagnetic phenomena can affect the safe operation of appliances.
This standard takes into account the requirements of IEC 60364 as far as possible so that
there is compatibility with the wiring rules when the appliance is connected to the supply
mains. However, national wiring rules may differ.
If an appliance within the scope of this standard also incorporates functions that are covered
by another part 2 of IEC 60335, the relevant part 2 is applied to each function separately, as
far as is reasonable. If applicable, the influence of one function on the other is taken into
account.
When a part 2 standard does not include additional requirements to cover hazards dealt with
in Part 1, Part 1 applies.
NOTE 1 This means that the technical committees responsible for the part 2 standards have determined that it is
not necessary to specify particular requirements for the appliance in question over and above the general
requirements.
This standard is a product family standard dealing with the safety of appliances and takes
precedence over horizontal and generic standards covering the same subject.
NOTE 2 Horizontal and generic standards covering a hazard are not applicable since they have been taken into
consideration when developing the general and particular requirements for the IEC 60335 series of standards. For
example, in the case of temperature requirements for surfaces on many appliances, generic standards, such as
ISO 13732-1 for hot surfaces, are not applicable in addition to Part 1 or part 2 standards.
An appliance that complies with the text of this standard will not necessarily be considered to
comply with the safety principles of the standard if, when examined and tested, it is found to
have other features that impair the level of safety covered by these requirements.
An appliance employing materials or having forms of construction differing from those detailed
in the requirements of this standard may be examined and tested according to the intent of
the requirements and, if found to be substantially equivalent, may be considered to comply
with the standard.
– 8 – 60335-2-6 © IEC:2014
HOUSEHOLD AND SIMILAR ELECTRICAL APPLIANCES –
SAFETY –
Part 2-6: Particular requirements
for stationary cooking ranges, hobs,
ovens and similar appliances
1 Scope
This clause of Part 1 is replaced by the following.
This International Standard deals with the safety of stationary electric cooking ranges,
hobs, ovens and similar appliances for household use, their rated voltage being not more
than 250 V for single-phase appliances connected between one phase and neutral, and 480 V
for other appliances.
This International Standard also includes some requirements for ovens that are intended to
be used on board ships.
NOTE 101 Examples of appliances that are within the scope of this standard are
– griddles;
– grills;
– induction hobs;
– induction wok elements;
– pyrolytic self-cleaning ovens;
– steam ovens.
As far as is practicable, this standard deals with the common hazards presented by
appliances that are encountered by all persons in and around the home. However, in general,
it does not take into account
– persons (including children) whose
• physical, sensory or mental capabilities; or
• lack of experience and knowledge
prevents them from using the appliance safely without supervision or instruction;
– children playing with the appliance.
NOTE 102 Attention is drawn to the fact that
– for appliances intended to be used in vehicles or on board ships or aircraft, additional requirements may be
necessary;
– in many countries, additional requirements are specified by the national health authorities, the national
authorities responsible for the protection of labour, the national water supply authorities and similar
authorities.
NOTE 103 This standard does not apply to
– appliances intended for commercial catering;
– appliances intended to be used in locations where special conditions prevail, such as the presence of a
corrosive or explosive atmosphere (dust, vapour or gas);

60335-2-6 © IEC:2014 – 9 –
– grills, toasters and similar portable cooking appliances (IEC 60335-2-9);
– microwave ovens (IEC 60335-2-25).
2 Normative references
This clause of Part 1 is applicable except as follows.
Addition:
IEC 60584-1, Thermocouples – Part 1: EMF specifications and tolerances
IEC 60068-2-6:2007, Environmental testing – Part 2-6: Tests – Test Fc: Vibration (sinusoidal)
IEC 60068-2-27:2008, Environmental testing – Part 2-27: Tests – Test Ea and guidance:
Shock
IEC 60068-2-52:1996, Environmental testing – Part 2-52: Tests – Test Kb: Salt mist, cyclic
(sodium chloride solution)
3 Terms and definitions
This clause of Part 1 is applicable except as follows.
3.1.6 Addition:
Note 101 to entry: For appliances having more than three heating units per phase, a diversity factor is applied to
the rated current or rated power input when determining the current used to establish the size of the terminals
and the nominal cross-sectional area of the supply cord. The diversity factor F is calculated from the following
formula, where N is the number of heating units per phase that can be energized together:
0,65
F = 0,35 +
N
3.1.9 Replacement:
normal operation
operation of the appliance as specified in 3.1.9.101 to 3.1.9.107
3.1.9.101 Hob elements, other than induction hob elements and induction wok
elements, are operated with vessels containing cold water. The vessel is made of unpolished
commercial quality aluminium, has a flat bottom and is covered with a lid that is positioned so
that steam does not affect the tests. Thermal controls are adjusted to their highest setting
until the water boils and then adjusted so that the water boils gently. Water is added to
maintain the level during boiling.
In case of doubt, vessels as specified in Figure 101 are used.
Induction hob elements are operated with vessels as specified in Figure 102 that contain
cooking oil at room temperature. Thermal controls are adjusted to their highest setting until
the oil temperature reaches 180 °C ± 4 °C and then adjusted so that this temperature is
maintained. The oil temperature is measured 10 mm above the centre of the bottom of the
vessel.
Induction wok elements are operated with a wok having an equivalent sphere diameter that
does not differ from the equivalent sphere diameter of the induction wok element cavity by
more than %. This wok may be supplied by the manufacturer.
− 1
– 10 – 60335-2-6 © IEC:2014
The wok is made of low carbon steel having a maximum carbon content of 0,08 % and a
thickness of 2 mm ± 0,5 mm. The height of the wok shall be approximately twice the depth of
the induction wok element cavity.
The wok is filled to approximately half of its height with cooking oil at room temperature.
Thermal controls are adjusted to their highest setting until the oil temperature reaches 180 °C
± 4 °C and then adjusted so that this temperature is maintained. The oil temperature is
measured 10 mm above the centre of the bottom of the vessel.
For all hob elements other than induction wok elements, the diameter of the bottom of the
vessel is approximately equal to the diameter of the cooking zone and the quantity of liquid
is specified in Table 101. The vessel is positioned centrally on the cooking zone.
If several cooking zones are marked for one hob element, the most unfavourable cooking
zone is used for the test.
For non-circular cooking zones, the smallest non-circular vessel is used which will cover the
cooking zone as far as possible, taking into account the hob rim and the other vessels. The
quantity of liquid is determined on the basis of the minor diameter of the cooking zone.
Table 101 – Quantity of liquid in the vessel
Diameter of cooking zone Quantity of water or oil
mm l
≤ 110 0,6
> 110 and ≤ 145 1,0
1,5
> 145 and ≤ 180
2,0
> 180 and ≤ 220
3,0
> 220 and ≤300
3.1.9.102 Ovens and steam convection ovens are operated empty with the door closed.
Thermal controls are adjusted so that the mean temperature in the centre of the oven is
maintained at
• 220 °C ± 4 °C for ovens with forced air circulation;
• 240 °C ± 4 °C for other ovens.
If the temperature cannot be attained, the thermal control is adjusted to its highest setting.
Ovens without thermal controls are switched on and off so that the temperature in the centre
of the oven is maintained at 240 °C ± 15 °C.
Atmospheric steam ovens and pressure steam ovens are operated in accordance with the
instructions. Lids, doors and covers are in position and closed. Controls are adjusted to their
highest setting until the cooking temperature is reached and then adjusted to the lowest
setting that maintains this temperature.
Steam generators intended to be filled by hand are filled according to the instructions, water
being added to maintain the steam generation.
Steam generators intended to be filled automatically are connected to a water supply, the
pressure of which is set according to the instructions.
The supply water has a temperature of
• 15 °C ± 5 °C for appliances to be connected to a cold water supply;
• 60 °C ± 5 °C or the temperature indicated in the instructions, whichever is the higher, for
appliances to be connected to a hot water supply.

60335-2-6 © IEC:2014 – 11 –
Steam convection ovens are also operated while generating steam but with the thermal
controls adjusted as for operation without steam.
3.1.9.103 Grills are operated empty with the grill pan and food supports in the most
unfavourable position for normal use, the door and any other accessories being positioned in
accordance with the instructions. In the absence of such instructions, the door and other
accessories are placed in the most unfavourable position in which they may be left. Thermal
controls are adjusted to their highest setting. However, if the instructions for grills
incorporated in ovens specify a lower setting, this setting is used. Any reflectors intended to
be placed above heating elements are in position.
3.1.9.104 Rotating spits in ovens or grills are operated with the load on the rotating spit as
shown in Figure 103. The appliance is operated taking into account the instructions with
regard to
– the heating elements to be operated;
– the setting of the thermal control;
– the position of the door and grill pan.
In the absence of such instructions, the control is adjusted to its highest setting and the door
is fully open or is placed in the most unfavourable intermediate position in which it may be
left.
Any grill pan is placed in its lowest position.
3.1.9.105 Warming drawers and similar compartments are operated in the closed position
with their controls adjusted to the highest setting.
3.1.9.106 Griddles are operated so that the temperature at the centre of the heated surface
is maintained at 275 °C ± 15 °C by adjusting their thermal controls or by switching the supply
on or off.
3.1.9.107 Cooking ranges are operated with their individual heating units being operated
under their stated conditions of normal operation.
3.101
oven
appliance having a heated cavity with a door and constructed so that food, which may be in a
container, can be placed on a shelf
3.102
grill
heating unit constructed so that the food is supported on a grid or spit and is cooked by
radiant heat
Note 1 to entry: The cooking operation in a grill is known as grilling or broiling.
3.103
hob
appliance that incorporates a hob surface and one or more hob elements, and is built in or
part of a cooking range
3.104
cooking range
appliance incorporating a hob and an oven and which may incorporate a grill or griddle
3.105
pyrolytic self-cleaning oven
oven in which cooking deposits are removed by heating the oven to a temperature exceeding
350 °C
– 12 – 60335-2-6 © IEC:2014
3.106
steam oven
oven intended for cooking food by steam in the appliance
3.106.1
steam convection oven
steam oven intended for cooking food by conventional heating and steam generated at
atmospheric pressure in the appliance
Note 1 to entry: The operation temperature can exceed the boiling point of water.
3.106.2
atmospheric steam oven
steam oven in which the pressure within the cooking compartment does not differ
significantly from atmospheric pressure
3.106.3
pressure steam oven
steam oven intended for cooking food by direct steam generated at a pressure that is
significantly higher than atmospheric pressure
Note 1 to entry: Significantly higher is considered to be greater than 50 kPa.
3.107
griddle
heating unit having a surface on which the food is placed directly for cooking
3.108
induction hob
hob containing at least one induction hob element or one induction wok element
3.109
heating unit
any part of the appliance that fulfils an independent cooking or warming function
Note 1 to entry: Examples are hob elements, ovens, grills and warming drawers.
3.110
hob surface
horizontal part of the appliance on which vessels can be placed
3.111
hob element
heating unit attached to the hob surface or positioned below the cooking zone
3.112
induction hob element
hob element that heats metallic vessels by means of eddy currents
Note 1 to entry: The eddy currents are induced in the vessel by the electromagnetic field of a coil.
3.113
induction wok element
induction hob element with the hob surface of an approximate spherical shape to accept
a wok
3.114
cooking zone
area marked on a hob surface where the vessel is placed for heating food

60335-2-6 © IEC:2014 – 13 –
Note 1 to entry: When a hob element protrudes above the hob surface, its surface is the cooking zone.
3.115
pan detector
device incorporated in a hob element that prevents its operation unless a vessel is placed on
the cooking zone
3.116
touch control
control actuated by contact or proximity of a finger, with little or no movement of the contact
surface
3.117
temperature-sensing probe
device that is inserted into the food to measure its temperature and which is a part of an oven
control
3.118
rated water pressure
water pressure assigned to the appliance by the manufacturer
3.119
rated cooking pressure
maximum working pressure of pressure steam ovens assigned by the manufacturer to the
pressurized parts of the appliance
3.120
pressure regulator
control that maintains the pressure at a particular value during normal use
3.121
pressure-relief device
control that limits the pressure under abnormal operating conditions
3.122
open deck
area that is exposed to marine environment
3.123
dayroom
area that may be exposed to marine environment from time to time
4 General requirement
This clause of Part 1 is applicable.
5 General conditions for the tests
This clause of Part 1 is applicable except as follows.
5.3 Addition:
For pyrolytic self-cleaning ovens, the tests of 22.108 to 22.111 are carried out before the
tests of Clause 19.
5.4 Addition:
– 14 – 60335-2-6 © IEC:2014
Appliances that also use gas are supplied with gas at the appropriate rated pressure. Vessels
having a diameter of approximately 220 mm are filled with 2 l of water, covered with a lid and
placed on the hob burners. The controls are adjusted to their highest setting until the water
boils. They are then adjusted so that the water simmers, water being added when necessary
to maintain the level.
5.101 Class III temperature-sensing probes are only subjected to the tests of Clause 19.
5.102 Steam convection ovens are tested as ovens.
6 Classification
This clause of Part 1 is applicable except as follows.
6.1 Modification:
Appliances shall be class I, class II or class III.
6.2 Addition:
Ovens for open deck use shall be IPX6.
7 Marking and instructions
This clause of Part 1 is applicable except as follows.
7.1 Addition:
The total rated power input or rated current of each induction generator unit shall be
marked.
The rated cooking pressure in kilopascals (kPa) of pressure steam ovens shall be marked.
If a cooking range incorporates a socket-outlet protected by means of fuses, other than
D type fuses, it shall be marked with the rated current of the relevant fuse. When a miniature
fuse-link is provided, this marking shall indicate that the fuse-link is to have a high breaking
capacity.
7.6 Addition:
[symbol IEC 60417-5010 (2002-10) ] ON/OFF (push-push)

[symbol IEC 60417-6059 (2011-05)] Caution, possibility of tilting

[symbol IEC 60417-6060 (2011-05)] Anti-tip restraints

7.10 Addition:
60335-2-6 © IEC:2014 – 15 –
The off position of touch controls for hobs shall be marked by the figure O and the on
position by the figure I. If there is no touch control for the hob, this requirement applies to
the touch controls for each hob element.
If the same touch control is used for switching on and off, symbol IEC 60417-5010 (2002-10)
can be used.
7.12 Addition:
If the hob surface is of glass-ceramic or similar material and protects live parts, the
instructions shall include the substance of the following:
WARNING: If the surface is cracked, switch off the appliance to avoid the possibility of
electric shock.
The instructions for cooking ranges and ovens shall include the substance of the following:
During use the appliance becomes hot. Care should be taken to avoid touching heating
elements inside the oven.
The instructions for ovens shall state the substance of the following:
WARNING: Accessible parts may become hot during use.
Young children should be kept away.
The instructions for ovens having doors with glass panels and the instructions for hobs with
glass hinged lids shall include the substance of the following:
Do not use harsh abrasive cleaners or sharp metal scrapers to clean the oven door
glass/ the glass of hinged lids of the hob (as appropriate), since they can scratch the
surface, which may result in shattering of the glass.
If during the test of Clause 11, the temperature rise at the centre of the internal bottom
surface of a storage drawer exceeds that specified for handles held for short periods in
normal use the instructions shall state that these surfaces can get hot.
The instructions of pressure steam ovens shall include the substance of the following:
The ducts in the pressure regulator allow the escape of steam, so these ducts should be
regularly checked to ensure that they are not blocked.
The instructions of pressure steam ovens shall also give details on how to open the door
safely.
The instructions of pressure steam ovens shall include the substance of the following
warning:
WARNING: Do not open drain cocks or other emptying devices until the pressure has
been reduced to approximately atmospheric pressure.
The instructions for pyrolytic self-cleaning ovens shall state that excess spillage must be
removed before cleaning and shall specify which utensils can be left in the oven during
cleaning.
If, for cleaning, the manufacturer instructs the user to set the controls to a position higher
than for normal cooking purposes, the instructions shall state that under such conditions the
surfaces may get hotter than usual and children should be kept away.

– 16 – 60335-2-6 © IEC:2014
The instructions for ovens incorporating a fan with a guard that can be removed for cleaning
shall state that the oven must be switched off before removing the guard and that, after
cleaning, the guard must be replaced in accordance with the instructions.
The instructions for ovens provided with a facility to use a temperature-sensing probe shall
include the substance of the following:
Only use the temperature probe recommended for this oven.
The instructions for ovens that have shelves shall include details indicating the correct
installation of the shelves.
The instructions for cooking ranges, hobs and ovens shall state that a steam cleaner is not
to be used.
The instructions for induction hobs shall include the substance of the following:
Metallic objects such as knives, forks, spoons and lids should not be placed
on the hob surface since they can get hot.
The instructions for hobs incorporating a lid shall state that any spillage should be removed
from the lid before opening. They shall also state that the hob surface should be allowed to
cool before closing the lid.
The instructions for hobs incorporating halogen lamps shall warn the user not to stare at the
hob elements.
The instructions for hobs incorporating a pan detector shall include the substance of the
following:
After use, switch off the hob element by its control and do not rely on the pan detector.
If the appliance incorporates a lamp for illumination, and does not incorporate a switch
providing full disconnection under overvoltage category III conditions, the instructions shall
include the substance of the following:
WARNING: Ensure that the appliance is switched off before replacing the lamp
to avoid the possibility of electric shock.
The instructions for hobs shall state that the appliance is not intended to be operated by
means of an external timer or separate remote-control system.
The instructions for hobs shall include the substance of the following:
Danger of fire: Do not store items on the cooking surfaces.
CAUTION: The cooking process has to be supervised. A short term cooking process has

to be supervised continuously.
WARNING: Unattended cooking on a hob with fat or oil can be dangerous and may
result in a fire.
The instructions for hobs incorporating an induction wok element shall contain a list of
vessels that can be used, unless the manufacturer provides a wok with the appliance.

60335-2-6 © IEC:2014 – 17 –
The instructions for ovens that are intended for use on board ships shall state whether the
appliance can be installed on an open deck or whether it can only be installed in a dayroom.
7.12.1 Addition:
Unless the instructions for cooking ranges state that the range must not be placed on a
base, the instructions for cooking ranges that are placed on the floor shall state that if the
range is placed on a base, measures have to be taken to prevent the appliance slipping from
the base.
Unless the instructions state to the contrary, the instructions for cooking ranges and ovens
shall state that the appliance must not be installed behind a decorative door in order to avoid
overheating.
The instructions for appliances intended to be connected to the water mains shall include the
maximum rated water pressure in megapascals.
The instructions for ovens that are intended for use on board ships shall include details for
...

IEC 60335-2-6 ®
Edition 6.1 2018-05
CONSOLIDATED VERSION
INTERNATIONAL
STANDARD
NORME
INTERNATIONALE
colour
inside
Household and similar electrical appliances – Safety –
Part 2-6: Particular requirements for stationary cooking ranges, hobs, ovens and
similar appliances
Appareils électrodomestiques et analogues – Sécurité –
Partie 2-6: Exigences particulières pour les cuisinières, les tables de cuisson,
les fours et les appareils fixes analogues

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IEC 60335-2-6 ®
Edition 6.1 2018-05
CONSOLIDATED VERSION
INTERNATIONAL
STANDARD
NORME
INTERNATIONALE
colour
inside
Household and similar electrical appliances – Safety –

Part 2-6: Particular requirements for stationary cooking ranges, hobs, ovens

and similar appliances
Appareils électrodomestiques et analogues – Sécurité –

Partie 2-6: Exigences particulières pour les cuisinières, les tables de cuisson,

les fours et les appareils fixes analogues

INTERNATIONAL
ELECTROTECHNICAL
COMMISSION
COMMISSION
ELECTROTECHNIQUE
INTERNATIONALE
ICS 13.120; 97.040.20 ISBN 978-2-8322-8953-2

IEC 60335-2-6 ®
Edition 6.1 2018-05
CONSOLIDATED VERSION
REDLINE VERSION
VERSION REDLINE
colour
inside
Household and similar electrical appliances – Safety –
Part 2-6: Particular requirements for stationary cooking ranges, hobs, ovens and
similar appliances
Appareils électrodomestiques et analogues – Sécurité –
Partie 2-6: Exigences particulières pour les cuisinières, les tables de cuisson,
les fours et les appareils fixes analogues

– 2 – IEC 60335-2-6:2014+AMD1:2018 CSV
© IEC 2018
CONTENTS
FOREWORD . 4
INTRODUCTION . 7
1 Scope . 8
2 Normative references . 9
3 Terms and definitions . 9
4 General requirement . 14
5 General conditions for the tests . 14
6 Classification . 14
7 Marking and instructions . 14
8 Protection against access to live parts . 18
9 Starting of motor-operated appliances . 19
10 Power input and current . 19
11 Heating . 20
12 Void . 25
13 Leakage current and electric strength at operating temperature . 25
14 Transient overvoltages . 26
15 Moisture resistance . 26
16 Leakage current and electric strength . 28
17 Overload protection of transformers and associated circuits . 29
18 Endurance . 29
19 Abnormal operation . 29
20 Stability and mechanical hazards . 30
21 Mechanical strength . 31
22 Construction . 34
23 Internal wiring . 42
24 Components . 42
25 Supply connection and external flexible cords . 43
26 Terminals for external conductors . 44
27 Provision for earthing . 44
28 Screws and connections . 44
29 Clearances, creepage distances and solid insulation . 44
30 Resistance to heat and fire . 44
31 Resistance to rusting . 44
32 Radiation, toxicity and similar hazards . 45
Annexes . 51
Annex R (normative) Software evaluation . 51
Bibliography . 52

Figure 101 – Vessel for testing hob elements . 46
Figure 102 – Vessel for testing induction hob elements. 46
Figure 103 – Load for testing rotating spits . 47

© IEC 2018
Figure 104 – Probe for measuring surface temperatures . 48
Figure 105 – Arrangement of work surface for spillage test on built-in ovens . 48
Figure 106 – Detail of bottle cap and position of hole . 49
Figure 107 – Spillage solution bottle . 49
Figure 108 – Bottle position for the spillage test . 50

Table 101 – Quantity of liquid in the vessel . 10
Table 102 – Temperature rise limits for accessible surfaces option 1 . 24
Table 103 – Temperature rise limits for accessible surfaces option 2 . 24
Table 104 – Temperature rise limits for accessible surfaces option 3 . 25
Table 105 – Test loads . 33

– 4 – IEC 60335-2-6:2014+AMD1:2018 CSV
© IEC 2018
INTERNATIONAL ELECTROTECHNICAL COMMISSION

_____________
HOUSEHOLD AND SIMILAR ELECTRICAL APPLIANCES –
SAFETY –
Part 2-6: Particular requirements
for stationary cooking ranges, hobs,
ovens and similar appliances
FOREWORD
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the latter.
5) IEC itself does not provide any attestation of conformity. Independent certification bodies provide conformity
assessment services and, in some areas, access to IEC marks of conformity. IEC is not responsible for any
services carried out by independent certification bodies.
6) All users should ensure that they have the latest edition of this publication.
7) No liability shall attach to IEC or its directors, employees, servants or agents including individual experts and
members of its technical committees and IEC National Committees for any personal injury, property damage or
other damage of any nature whatsoever, whether direct or indirect, or for costs (including legal fees) and
expenses arising out of the publication, use of, or reliance upon, this IEC Publication or any other IEC
Publications.
8) Attention is drawn to the Normative references cited in this publication. Use of the referenced publications is
indispensable for the correct application of this publication.
9) Attention is drawn to the possibility that some of the elements of this IEC Publication may be the subject of
patent rights. IEC shall not be held responsible for identifying any or all such patent rights.
This consolidated version of the official IEC Standard and its amendment has been
prepared for user convenience.
IEC 60335-2-6 edition 6.1 contains the sixth edition (2014-02) [documents 61/4668/FDIS
and 61/4708/RVD] and its amendment 1 (2018-05) [documents 61/5631/FDIS and
61/5690/RVD].
In this Redline version, a vertical line in the margin shows where the technical content
is modified by amendment 1. Additions are in green text, deletions are in strikethrough
red text. A separate Final version with all changes accepted is available in this
publication.
© IEC 2018
This part of International Standard IEC 60335 has been prepared by IEC technical committee
61: Safety of household and similar electrical appliances.
This sixth edition constitutes a technical revision.
The principal changes in this edition as compared with the fifth edition of IEC 60335-2-6 are
as follows (minor changes are not listed):
• introduction of requirements for steam ovens;
• introduction of requirements for ovens intended for use on ships;
• clarified requirements for oven shelve construction and test;
• introduction of optional values for the accessible surface temperatures of ovens;
• introduction of stabilising means including warnings;
• clarified representative periods for various appliances (Clause 10);
• introduction of a spillage test for built-in under-bench ovens.
This publication has been drafted in accordance with the ISO/IEC Directives, Part 2.
This part 2 is to be used in conjunction with the latest edition of IEC 60335-1 and its
amendments. It was established on the basis of the fifth edition (2010) of that standard.
NOTE 1 When “Part 1” is mentioned in this standard, it refers to IEC 60335-1.
This part 2 supplements or modifies the corresponding clauses in IEC 60335-1, so as to
convert that publication into the IEC standard: Safety requirements for stationary electric
cooking ranges, hobs, ovens and similar appliances.
When a particular subclause of Part 1 is not mentioned in this part 2, that subclause applies
as far as is reasonable. When this standard states “addition”, “modification” or “replacement”,
the relevant text in Part 1 is to be adapted accordingly.
NOTE 2 The following numbering system is used:
– subclauses, tables and figures that are numbered starting from 101 are additional to those in Part 1;
– unless notes are in a new subclause or involve notes in Part 1, they are numbered starting from 101, including
those in a replaced clause or subclause;
– additional annexes are lettered AA, BB, etc.
NOTE 3 The following print types are used:
– requirements: in roman type;
– test specifications: in italic type;
– notes: in small roman type.
Words in bold in the text are defined in Clause 3. When a definition concerns an adjective, the adjective and the
associated noun are also in bold.

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© IEC 2018
The committee has decided that the contents of the base publication and its amendment will
remain unchanged until the stability date indicated on the IEC web site under
"http://webstore.iec.ch" in the data related to the specific publication. At this date, the
publication will be
• reconfirmed,
• withdrawn,
• replaced by a revised edition, or
• amended.
NOTE 2 The attention of National Committees is drawn to the fact that equipment manufacturers and testing
organizations may need a transitional period following publication of a new, amended or revised IEC publication in
which to make products in accordance with the new requirements and to equip themselves for conducting new or
revised tests.
It is the recommendation of the committee that the content of this publication be adopted for implementation
nationally not earlier than 12 months or later than 36 months from the date of publication.
A list of all parts of the IEC 60335 series, under the general title: Household and similar
electrical appliances – Safety, can be found on the IEC website.
The following differences exist in the countries indicated below.
– 6.1: Class 0I appliances are allowed (Japan).
– 7.12: The minimum indicated water pressure is 1 MPa (Norway).
– 24.101: Socket-outlets have to be provided with residual current devices which may be combined with the
overcurrent protective device (Australia).
– 25.3: Cooking ranges that are not built-in shall not be permanently connected to the fixed wiring (New
Zealand).
IMPORTANT – The 'colour inside' logo on the cover page of this publication indicates
that it contains colours which are considered to be useful for the correct
understanding of its contents. Users should therefore print this document using a
colour printer.
© IEC 2018
INTRODUCTION
It has been assumed in the drafting of this International Standard that the execution of its
provisions is entrusted to appropriately qualified and experienced persons.
This standard recognizes the internationally accepted level of protection against hazards such
as electrical, mechanical, thermal, fire and radiation of appliances when operated as in
normal use taking into account the manufacturer's instructions. It also covers abnormal
situations that can be expected in practice and takes into account the way in which
electromagnetic phenomena can affect the safe operation of appliances.
This standard takes into account the requirements of IEC 60364 as far as possible so that
there is compatibility with the wiring rules when the appliance is connected to the supply
mains. However, national wiring rules may differ.
If an appliance within the scope of this standard also incorporates functions that are covered
by another part 2 of IEC 60335, the relevant part 2 is applied to each function separately, as
far as is reasonable. If applicable, the influence of one function on the other is taken into
account.
When a part 2 standard does not include additional requirements to cover hazards dealt with
in Part 1, Part 1 applies.
NOTE 1 This means that the technical committees responsible for the part 2 standards have determined that it is
not necessary to specify particular requirements for the appliance in question over and above the general
requirements.
This standard is a product family standard dealing with the safety of appliances and takes
precedence over horizontal and generic standards covering the same subject.
NOTE 2 Horizontal and generic standards covering a hazard are not applicable since they have been taken into
consideration when developing the general and particular requirements for the IEC 60335 series of standards. For
example, in the case of temperature requirements for surfaces on many appliances, generic standards, such as
ISO 13732-1 for hot surfaces, are not applicable in addition to Part 1 or part 2 standards.
An appliance that complies with the text of this standard will not necessarily be considered to
comply with the safety principles of the standard if, when examined and tested, it is found to
have other features that impair the level of safety covered by these requirements.
An appliance employing materials or having forms of construction differing from those detailed
in the requirements of this standard may be examined and tested according to the intent of
the requirements and, if found to be substantially equivalent, may be considered to comply
with the standard.
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© IEC 2018
HOUSEHOLD AND SIMILAR ELECTRICAL APPLIANCES –
SAFETY –
Part 2-6: Particular requirements
for stationary cooking ranges, hobs,
ovens and similar appliances
1 Scope
This clause of Part 1 is replaced by the following.
This International Standard deals with the safety of stationary electric cooking ranges,
hobs, ovens and similar appliances for household use, their rated voltage being not more
than 250 V for single-phase appliances connected between one phase and neutral, and 480 V
for other appliances.
This International Standard also includes some requirements for ovens that are intended to
be used on board ships.
NOTE 101 Examples of appliances that are within the scope of this standard are
– griddles;
– grills;
– induction hobs;
– induction wok elements;
– pyrolytic self-cleaning ovens;
– steam ovens.
As far as is practicable, this standard deals with the common hazards presented by
appliances that are encountered by all persons in and around the home. However, in general,
it does not take into account
– persons (including children) whose
• physical, sensory or mental capabilities; or
• lack of experience and knowledge
prevents them from using the appliance safely without supervision or instruction;
– children playing with the appliance.
NOTE 102 Attention is drawn to the fact that
– for appliances intended to be used in vehicles or on board ships or aircraft, additional requirements may be
necessary;
– in many countries, additional requirements are specified by the national health authorities, the national
authorities responsible for the protection of labour, the national water supply authorities and similar
authorities.
NOTE 103 This standard does not apply to
– appliances intended for commercial catering;
– appliances intended to be used in locations where special conditions prevail, such as the presence of a
corrosive or explosive atmosphere (dust, vapour or gas);

© IEC 2018
– grills, toasters and similar portable cooking appliances (IEC 60335-2-9);
– microwave ovens (IEC 60335-2-25).
2 Normative references
This clause of Part 1 is applicable except as follows.
Addition:
IEC 60584-1, Thermocouples – Part 1: EMF specifications and tolerances
IEC 60068-2-6:2007, Environmental testing – Part 2-6: Tests – Test Fc: Vibration (sinusoidal)
IEC 60068-2-27:2008, Environmental testing – Part 2-27: Tests – Test Ea and guidance:
Shock
IEC 60068-2-52:1996, Environmental testing – Part 2-52: Tests – Test Kb: Salt mist, cyclic
(sodium chloride solution)
3 Terms and definitions
This clause of Part 1 is applicable except as follows.
3.1.6 Addition:
Note 101 to entry: For appliances having more than three heating units per phase, other than those that are
controlled by programmable electronic circuits that limit the input of heating elements and/or motors from being
energized at the same time, a diversity factor is applied to the rated current or rated power input when
determining the current used to establish the size of the terminals and the nominal cross-sectional area of the
supply cord. The diversity factor F is calculated from the following formula, where N is the number of heating
units per phase that can be energized together:
0,65
F = 0,35 +
N
3.1.9 Replacement:
normal operation
operation of the appliance as specified in 3.1.9.101 to 3.1.9.107
3.1.9.101 Hob elements, other than induction hob elements and induction wok
elements, are operated with vessels containing cold water. The vessel is made of unpolished
commercial quality aluminium, has a flat bottom and is covered with a lid that is positioned so
that steam does not affect the tests. Thermal controls are adjusted to their highest setting
until the water boils and then adjusted so that the water boils gently. Water is added to
maintain the level during boiling.
In case of doubt, vessels as specified in Figure 101 are used.
Induction hob elements are operated with vessels as specified in Figure 102 that contain
cooking oil at room temperature. Thermal controls are adjusted to their highest setting until
the oil temperature reaches 180 °C ± 4 °C and then adjusted so that this temperature is
maintained. The oil temperature is measured 10 mm above the centre of the bottom of the
vessel.
Induction hob elements in a flexible induction cooking zone are operated with:
a) the maximum number of vessels which can be separately controlled at the same time,
arranged to cover the flexible induction cooking zone as far as possible. Any

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© IEC 2018
combination of vessels giving the most unfavourable results shall be used for the test.
Several vessels with the same diameter may be used;
b) the vessel which provides the highest power density (W/cm );
c) the smallest vessel that allows an induction hob element to operate.
Note 1 to entry: Vessels according to Figure 102 should be used for the tests. The vessel diameters specified in
Figure 101 should be considered for the tests.
Operation as specified in a), b) or c), that results in the most unfavourable condition for the
tests specified in the relevant subclauses is applied.
Induction wok elements are operated with a wok having an equivalent sphere diameter that
does not differ from the equivalent sphere diameter of the induction wok element cavity by
more than %. This wok may be supplied by the manufacturer.
− 1
The wok is made of low carbon steel having a maximum carbon content of 0,08 % and a
thickness of 2 mm ± 0,5 mm. The height of the wok shall be approximately twice the depth of
the induction wok element cavity.
The wok is filled to approximately half of its height with cooking oil at room temperature.
Thermal controls are adjusted to their highest setting until the oil temperature reaches 180 °C
± 4 °C and then adjusted so that this temperature is maintained. The oil temperature is
measured 10 mm above the centre of the bottom of the vessel.
For all hob elements other than those in a flexible induction cooking zone and induction
wok elements, the diameter of the bottom of the vessel is approximately equal to the
diameter of the cooking zone and the quantity of liquid is specified in Table 101. The vessel
is positioned centrally on the cooking zone.
If several cooking zones are marked for one hob element, the most unfavourable cooking
zone is used for the test.
For non-circular cooking zones, the smallest non-circular vessel is used which will cover the
cooking zone as far as possible, taking into account the hob rim and the other vessels. The
quantity of liquid is determined on the basis of the minor diameter of the cooking zone.
Table 101 – Quantity of liquid in the vessel
Diameter of cooking zone Quantity of water or oil
mm l
≤ 110 0,6
> 110 and ≤ 145 1,0
1,5
> 145 and ≤ 180
2,0
> 180 and ≤ 220
> 220 and ≤300 3,0
3.1.9.102 Ovens and steam convection ovens are operated empty with the door closed.
Thermal controls are adjusted so that the mean temperature in the centre of the oven is
maintained at
• 220 °C ± 4 °C for ovens with forced air circulation;
• 240 °C ± 4 °C for other ovens.
If the temperature cannot be attained, the thermal control is adjusted to its highest setting.
Ovens without thermal controls are switched on and off so that the temperature in the centre
of the oven is maintained at 240 °C ± 15 °C.

© IEC 2018
Atmospheric steam ovens and pressure steam ovens are operated in accordance with the
instructions. Lids, doors and covers are in position and closed. Controls are adjusted to their
highest setting until the cooking temperature is reached and then adjusted to the lowest
setting that maintains this temperature.
Steam generators intended to be filled by hand are filled according to the instructions, water
being added to maintain the steam generation.
Steam generators intended to be filled automatically are connected to a water supply, the
pressure of which is set according to the instructions.
The supply water has a temperature of
• 15 °C ± 5 °C for appliances to be connected to a cold water supply;
• 60 °C ± 5 °C or the temperature indicated in the instructions, whichever is the higher, for
appliances to be connected to a hot water supply.
Steam convection ovens are also operated while generating steam but with the thermal
controls adjusted as for operation without steam.
3.1.9.103 Grills are operated empty with the grill pan and food supports in the most
unfavourable position for normal use, the door and any other accessories being positioned in
accordance with the instructions. In the absence of such instructions, the door and other
accessories are placed in the most unfavourable position in which they may be left. Thermal
controls are adjusted to their highest setting. However, if the instructions for grills
incorporated in ovens specify a lower setting, this setting is used. Any reflectors intended to
be placed above heating elements are in position.
3.1.9.104 Rotating spits in ovens or grills are operated with the load on the rotating spit as
shown in Figure 103. The appliance is operated taking into account the instructions with
regard to
– the heating elements to be operated;
– the setting of the thermal control;
– the position of the door and grill pan.
In the absence of such instructions, the control is adjusted to its highest setting and the door
is fully open or is placed in the most unfavourable intermediate position in which it may be
left.
Any grill pan is placed in its lowest position.
3.1.9.105 Warming drawers and similar compartments are operated in the closed position
with their controls adjusted to the highest setting.
3.1.9.106 Griddles are operated so that the temperature at the centre of the heated surface
is maintained at 275 °C ± 15 °C by adjusting their thermal controls or by switching the supply
on or off.
3.1.9.107 Cooking ranges are operated with their individual heating units being operated
under their stated conditions of normal operation.
3.101
oven
appliance having a heated cavity with a door and constructed so that food, which may be in a
container, can be placed on a shelf
3.102
grill
heating unit constructed so that the food is supported on a grid or spit and is cooked by
radiant heat
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© IEC 2018
Note 1 to entry: The cooking operation in a grill is known as grilling or broiling.
3.103
hob
appliance that incorporates a hob surface and one or more hob elements, and is built in or
part of a cooking range
3.104
cooking range
appliance incorporating a hob and an oven and which may incorporate a grill or griddle
3.105
pyrolytic self-cleaning oven
oven in which cooking deposits are removed by heating the oven to a temperature exceeding
350 °C
3.106
steam oven
oven intended for cooking food by steam in the appliance
3.106.1
steam convection oven
steam oven intended for cooking food by conventional heating and steam generated at
atmospheric pressure in the appliance
Note 1 to entry: The operation temperature can exceed the boiling point of water.
3.106.2
atmospheric steam oven
steam oven in which the pressure within the cooking compartment does not differ
significantly from atmospheric pressure
3.106.3
pressure steam oven
steam oven intended for cooking food by direct steam generated at a pressure that is
significantly higher than atmospheric pressure
Note 1 to entry: Significantly higher is considered to be greater than 50 kPa.
3.107
griddle
heating unit having a surface on which the food is placed directly for cooking
3.108
induction hob
hob containing at least one induction hob element or one induction wok element
3.109
heating unit
any part of the appliance that fulfils an independent cooking or warming function
Note 1 to entry: Examples are hob elements, ovens, grills and warming drawers.
3.110
hob surface
horizontal part of the appliance on which vessels can be placed
3.111
hob element
heating unit attached to the hob surface or positioned below the cooking zone

© IEC 2018
3.112
induction hob element
hob element that heats metallic vessels by means of eddy currents
Note 1 to entry: The eddy currents are induced in the vessel by the electromagnetic field of a coil.
3.113
induction wok element
induction hob element with the hob surface of an approximate spherical shape to accept
a wok
3.114
cooking zone
area marked on a hob surface where the vessel is placed for heating food
Note 1 to entry: When a hob element protrudes above the hob surface, its surface is the cooking zone.
3.115
pan detector
device incorporated in a hob element that prevents its operation unless a vessel is placed on
the cooking zone
3.116
touch control
control actuated by contact or proximity of a finger, with little or no movement of the contact
surface
3.117
temperature-sensing probe
device that is inserted into the food to measure its temperature and which is a part of an oven
control
3.118
rated water pressure
water pressure assigned to the appliance by the manufacturer
3.119
rated cooking pressure
maximum working pressure of pressure steam ovens assigned by the manufacturer to the
pressurized parts of the appliance
3.120
pressure regulator
control that maintains the pressure at a particular value during normal use
3.121
pressure-relief device
control that limits the pressure under abnormal operating conditions
3.122
open deck
area that is exposed to marine environment
3.123
dayroom
area that may be exposed to marine environment from time to time

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© IEC 2018
3.124
flexible induction cooking zone
area on a cooking zone with induction hob elements that is not marked to indicate where
vessels are to be placed for heating food
4 General requirement
This clause of Part 1 is applicable.
5 General conditions for the tests
This clause of Part 1 is applicable except as follows.
5.3 Addition:
For pyrolytic self-cleaning ovens, the tests of 22.108 to 22.111 are carried out before the
tests of Clause 19.
5.4 Addition:
Appliances that also use gas are supplied with gas at the appropriate rated pressure. Vessels
having a diameter of approximately 220 mm are filled with 2 l of water, covered with a lid and
placed on the hob burners. The controls are adjusted to their highest setting until the water
boils. They are then adjusted so that the water simmers, water being added when necessary
to maintain the level.
5.101 Class III temperature-sensing probes are only subjected to the tests of Clause 19.
5.102 Steam convection ovens are tested as ovens.
6 Classification
This clause of Part 1 is applicable except as follows.
6.1 Modification:
Appliances shall be class I, class II or class III.
6.2 Addition:
Ovens for open deck use shall be IPX6.
7 Marking and instructions
This clause of Part 1 is applicable except as follows.
7.1 Addition:
The total rated power input or rated current of each induction generator unit shall be
marked.
The rated cooking pressure in kilopascals (kPa) of pressure steam ovens shall be marked.

© IEC 2018
If a cooking range incorporates a socket-outlet protected by means of fuses, other than
D type fuses, it shall be marked with the rated current of the relevant fuse. When a miniature
fuse-link is provided, this marking shall indicate that the fuse-link is to have a high breaking
capacity.
7.6 Addition:
[symbol IEC 60417-5010 (2002-10) ] ON/OFF (push-push)

[symbol IEC 60417-6059 (2011-05)] Caution, possibility of tilting

[symbol IEC 60417-6060 (2011-05)] Anti-tip restraints

7.9 Addition:
Flexible induction cooking zone switches, touch controls, displays and the like shall be
marked or placed so as to indicate clearly as to which vessel is assigned to which switch,
touch control, display or the like.
7.10 Addition:
The off position of touch controls for hobs shall be marked by the figure O and the on
position by the figure I. If there is no touch control for the hob, this requirement applies to
the touch controls for each hob element.
If the same touch control is used for switching on and off, symbol IEC 60417-5010 (2002-10)
can be used.
7.12 Addition:
If the hob surface is of glass-ceramic or similar material and protects live parts, the
instructions shall include the substance of the following:
WARNING: If the surface is cracked, switch off the appliance to avoid the possibility of
electric shock.
The instructions for cooking ranges and ovens shall include the substance of the following:
During use the appliance becomes hot. Care should be taken to avoid touching heating
elements inside the oven.
The instructions for ovens shall state the substance of the following:
WARNING: Accessible parts may become hot during use.
Young children should be kept away.
The instructions for ovens having doors with glass panels and the instructions for hobs with
glass hinged lids shall include the substance of the following:

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© IEC 2018
Do not use harsh abrasive cleaners or sharp metal scrapers to clean the oven door
glass/ the glass of hinged lids of the hob (as appropriate), since they can scratch the
surface, which may result in shattering of the glass.
If during the test of Clause 11, the temperature rise at the centre of the internal bottom
surface of a storage drawer exceeds that specified for handles held for short periods in
normal use the instructions shall state that these surfaces can get hot.
The instructions of pressure steam ovens shall include the substance of the following:
The ducts in the pressure regulator allow the escape of steam, so these ducts should be
regularly checked to ensure that they are not blocked.
The instructions of pressure steam ovens shall also give details on how to open the door
safely.
The instructions of pressure steam ovens shall include the substance of the following
warning:
WARNING: Do not open drain cocks or other emptying devices until the pressure has
been reduced to approximately atmospheric pressure.
The instructions for pyrolytic self-cleaning ovens shall state that excess spillage must be
removed before cleaning and shall specify which utensils can be left in the oven during
cleaning.
If, for cleaning, the manufacturer instructs the user to set the controls to a position higher
than for normal cooking purposes, the instructions shall state that under such conditions the
surfaces may get hotter than usual and children should be kept away.
The instructions for ovens incorporating a fan with a guard that can be removed for cleaning
shall state that the oven must be switched off before removing the guard and that, after
cleaning, the guard must be replaced in accordance with the instructions.
The instructions for ovens provided with a facility to use a temperature-sensing probe shall
include the substance of the following:
Only use the temperature probe recommended for this oven.
The instructions for ovens that have shelves shall include details indicating the correct
installation of the shelves.
The instructions for cooking ranges, hobs and ovens shall state that a steam cleaner is not
to be used.
The instructions for induction hobs shall include the
...