Amendment 1 - Household electric cooking appliances - Part 2: Hobs - Methods for measuring performance

Amendement 1 - Appareils de cuisson électrodomestiques - Partie 2: Tables de cuisson - Méthodes de mesure de l'aptitude à la fonction

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Publication Date
17-May-2021
Current Stage
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Completion Date
18-May-2021
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IEC 60350-2
Edition 2.0 2021-05
INTERNATIONAL
STANDARD
NORME
INTERNATIONALE
A MENDMENT 1
AM ENDEMENT 1
Household electric cooking appliances –
Part 2: Hobs – Methods for measuring performance
Appareils de cuisson électrodomestiques –
Partie 2: Tables de cuisson – Méthodes de mesure de l'aptitude à la fonction
IEC 60350-2:2017-08/AMD1:2021-05(en-fr)
---------------------- Page: 1 ----------------------
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---------------------- Page: 2 ----------------------
IEC 60350-2
Edition 2.0 2021-05
INTERNATIONAL
STANDARD
NORME
INTERNATIONALE
A MENDMENT 1
AM ENDEMENT 1
Household electric cooking appliances –
Part 2: Hobs – Methods for measuring performance
Appareils de cuisson électrodomestiques –
Partie 2: Tables de cuisson – Méthodes de mesure de l'aptitude à la fonction
INTERNATIONAL
ELECTROTECHNICAL
COMMISSION
COMMISSION
ELECTROTECHNIQUE
INTERNATIONALE
ICS 97.040.20 ISBN 978-2-8322-9787-2

Warning! Make sure that you obtained this publication from an authorized distributor.

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® Registered trademark of the International Electrotechnical Commission
Marque déposée de la Commission Electrotechnique Internationale
---------------------- Page: 3 ----------------------
– 2 – IEC 60350-2:2017/AMD1:2021
© IEC 2021
INTERNATIONAL ELECTROTECHNICAL COMMISSION
____________
HOUSEHOLD ELECTRIC COOKING APPLIANCES –
Part 2: Hobs – Methods for measuring performance
AMENDMENT 1
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

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6) All users should ensure that they have the latest edition of this publication.

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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 document may be the subject of patent

rights. IEC shall not be held responsible for identifying any or all such patent rights.

Amendment 1 to IEC 60350-2:2017 has been prepared by subcommittee 59K: Performance of

household and similar electrical cooking appliances, of IEC technical committee 59: Electric

dishwashers.
The text of this amendment is based on the following documents:
FDIS Report on voting
59K/329/FDIS 59K/332/RVD

Full information on the voting for its approval can be found in the report on voting indicated in

the above table.
The language used for the development of this Amendment is English.
---------------------- Page: 4 ----------------------
IEC 60350-2:2017/AMD1:2021 – 3 –
© IEC 2021

This document was drafted in accordance with ISO/IEC Directives, Part 2, and developed in

accordance with ISO/IEC Directives, Part 1 and ISO/IEC Directives, IEC Supplement, available

at www.iec.ch/members_experts/refdocs. The main document types developed by IEC are

described in greater detail at www.iec.ch/standardsdev/publications/.

The committee has decided that the contents of this document will remain unchanged until the

stability date indicated on the IEC website under webstore.iec.ch in the data related to the

specific document. At this date, the document will be
• reconfirmed,
• withdrawn,
• replaced by a revised edition, or
• amended.
___________
1 Scope
Delete the third paragraph regarding the exclusion of portable appliances.
Add an additional note:

NOTE 3 This document is also applicable for portable appliances with similar functionality that were previously

covered by the withdrawn IEC 61817.
3 Terms and definitions
Add the following new definitions:
3.19
open loop control

mode of operation in which the value of the power output is set at a desired value, without

taking into account the difference between the actual and desired values

EXAMPLE A cooking zone with an electronic, electromechanical, or mechanical control of the power input, which

is controlled independently of the actual temperature in the cookware.

[SOURCE: IEC 60050-314:2001, 314-05-02, modified – In the term itself, "stabilization" has

been replaced by "control"; in the definition, "output" has been replaced by "power output", the

words "by external means" have been removed and the example has been added.]
3.20
closed loop control

mode of operation in which the value of the output is influenced by comparing of a reference

value by the measured value and using the difference between those values, directly or

indirectly, to maintain the output quantity at the desired value with a given uncertainty

EXAMPLE The value can be a measured temperature at the cookware or under the glass ceramic.

[SOURCE: IEC 60050-314:2001, 314-05-01, modified – In the term itself, "stabilization" has

been replaced by "control"; in the definition, "is compared with a reference value and in which

the difference between those values is used" is replaced by "is influenced by comparing of a

reference value by the measured value and using the difference between those values" and the

example has been added.]
---------------------- Page: 5 ----------------------
– 4 – IEC 60350-2:2017/AMD1:2021
© IEC 2021
7.5.4.1 Evaluation
Add the following new paragraphs after the penultimate paragraph ("Fourthly…."):
If from t to t , the energy consumption measurement shall be repeated with an
T< 90 °C
90 s

increased setting. If T> 91 °C from t to t , check the next lower setting in order to guarantee

90 s
the lowest possible setting.
Annex H provides a guidance to determine the proper simmering setting.
Replace the existing subclause 9.2 as follows:
9.2 Continuous frying
9.2.1 Purpose

The purpose of this test is to determine if the cooking zone or cooking area can steadily

maintain a medium-high temperature when frying pancakes continuously.

For cooking zones, the test is specified for sizes that are typically used for frying, i.e. the

following diameters of cooking zones:
– diameter of ≥ 160 mm to < 190 mm;
– diameter of ≥ 190 mm to ≤ 220 mm.

For cooking areas, one frying pan is used that corresponds to the diameter given for cooking

zones.

The test is applicable for open loop controlled and closed loop controlled cooking zones

and cooking areas.
NOTE 1 This test is applicable for comparative testing only.

NOTE 2 Owing to the pan's construction (specified in 9.2.2), the test is not suitable for assessing the heat

distribution.
9.2.2 Specification of the frying pan

– Material: stainless steel bottom cladded with several layers, which typically clad a stainless

steel layer (e.g. AISI 430 or AISI 439 steel), an aluminium layer and a ferromagnetic layer

– often also called "sandwich layer bottom" or "aluminium clad".

– Flatness: < 0,003 d at ambient temperature, where d is the bottom diameter of the pan. A

convex-shaped bottom plate is not allowed. The flatness of the base shall be checked before

starting a measurement.
– Thickness of the bottom: > 3 mm.

– No aluminium or copper spots on the surface and without an aluminium ring on the outside.

– No ferromagnetic disc bottom, ferromagnetic coating or sputtering.

– Without reliefs and stamps, except for one smaller stamp with a diameter less than 30 % of

the flat bottom diameter in the centre.
– No magnetic sidewall.

– Inner surface of the pan with non-stick surface coating, e.g. polytetrafluoroethylene (PTFE).

– Dimension: the size of pan shall match the size of the cooking zone (see 6.3.2 or 6.3.3) as

much as possible. However, it may vary by a maximum of +20 mm and minimum of −10 mm.

---------------------- Page: 6 ----------------------
IEC 60350-2:2017/AMD1:2021 – 5 –
© IEC 2021

The diameter of the inner bottom of the frying pan is relevant. The inner bottom diameter

corresponds to the usable surface of the inner base. Follow the instruction of the cookware

manufacturer regarding the inner bottom diameter of the cookware. If no instructions are given,

measure the inner diameter with a flexible tape. For this, position the flexible tape on the inner

bottom surface, searching the maximum measureable diameter.

For cooking zones and cooking areas that work exclusively with a supplied frying pan, the

supplied pan shall be used.

Use the same frying pan for the pre-test and the main test. Use the frying pan without greasing.

Record the frying pan used and its measured inner bottom diameter.
9.2.3 Recipe and amounts

The quantities of ingredients for one batch of pancakes are specified in Table 8. Always prepare

the same amount and discard any surplus mixture. Ingredients and amounts, as defined in

Table 8, shall be used.
Table 8 – Ingredients
Ingredients Frying pan, inner bottom diameter
≥ 150 mm and < 195 mm ≥ 195 mm and ≤ 240 mm
in g in g
White wheat flour, without raising agent 280 ± 2 365 ± 2
Fresh milk, fat content 3 % to 4 % 540 ± 2 705 ± 2
Egg (without shell) / whole egg 220 ± 2 290 ± 2
Salt 6 ± 0,5 8 ± 0,5
Baking powder 8 ± 0,5 11 ± 0,5
Phosphate baking powder, (double acting),
Diphosphate (E450 46,7 %); Natriumcarbonat
(E500 33,3 %); wheat starch

Sieve the flour and baking powder to the other ingredients. Stir all components for (300 ± 10) s

using a food processor. Make sure that all ingredients are thoroughly mixed and that there are

no lumps in the batter.

Cover and store the batter at room temperature for 60 min to 120 min. Then, skim off any foam

from the surface and sieve it.
Table 11 – Quantity of batter per pancake
Inner bottom diameter Quantity of batter
mm g
150 to 165 45 ± 2
166 to 180 55 ± 2
181 to 195 65 ± 2
196 to 210 75 ± 2
211 to 225 85 ± 2
226 to 240 100 ± 2
---------------------- Page: 7 ----------------------
– 6 – IEC 60350-2:2017/AMD1:2021
© IEC 2021

Use a ladle or measure the portions of batter according to the values in Table 11 with measuring

cups. If cups are used, fill and empty the cups first in order to coat the cups before the final

amount is weighed.
9.2.4 Pre-test

In order to define the heating up phase for the pan, determine the hottest area of the pan.

For radiant cooking zones, induction cooking zones and for cooking areas, the outer

diameter of the frying pan is marked on the glass ceramic to simplify keeping the same position

during the frying process.
For cooking zones, ensure that the frying pan is centred.
For cooking areas, position the frying pan in accordance with Annex A.

For hobs with closed loop controls, the manufacturer's instructions regarding the positioning

of the cookware shall be followed.
Always position the frying pan empty.

Heat the empty frying pan with the highest setting. However, a boost function shall not be used.

If the inner bottom of the pan has reached a medium-high temperature, determine the hottest

area of the bottom. A contact probe or thermography may be used.

Record the position/location of the hottest area as the area where the temperature is measured

in the main test.
9.2.5 Main test
The hob and the frying pan shall be at ambient temperature.
Position the frying pan by following the procedure described in the pre-test.
– For open loop controlled cooking zones and cooking areas:
Switch the control to the highest setting. A boost function shall not be used.

Take a contact temperature probe and control the temperature rise at the hottest area

determined in the pre-test.

For solid hotplates, radiant cooking zones and tubular hotplates, switch the power to

continuous setting recommended by the manufacturer's instructions when the temperature

reaches a temperature of (190 ± 5) °C. For induction cooking zones and cooking areas,

switch the power to the continuous setting recommended by the manufacturer's instructions

when the temperature reaches (220 ± 5) °C.

If no recommendation is given, then set the control to a setting slightly higher than the medium

one.
EXAMPLE For a control with 9 possible settings, setting 6 is chosen.

Pour the quantity of batter into the pan not later than 15 s after switching the power to the

continuous setting and distribute it by using a batter spreader. Always ensure that the batter is

poured and spread with similar handling, for example, pouring into the centre of the pan and

spreading clockwise. Start measuring the frying time after filling but before distributing the

batter in the pan.
---------------------- Page: 8 ----------------------
IEC 60350-2:2017/AMD1:2021 – 7 –
© IEC 2021

Fry the first pancake until the batter dries to the point that it no longer drips when turning.

Record the frying time in s. If necessary, adjust the frying time when baking the second pancake.

Then, turn the pancake and fry the second side for approximately 20 s.

Fry ten pancakes. Keep the setting unchanged. Fry all pancakes exactly with the time

determined for the second pancake, first side. The time in between frying the pancakes shall

not exceed 20 s.
– For closed loop controlled cooking zones and cooking areas:

Regarding heating up and the continuous setting, follow the recommendations given in the

manufacturer's instructions.

If no recommendation is given and a temperature setting is available, choose a setting as close

as possible to 200 °C.

Pour the quantity of batter into the pan no later than 15 s after switching the power to continuous

setting and distribute it by using a batter spreader. Always ensure that the batter is poured and

spread with similar handling, for example, pouring into the centre of the pan and spreading

clockwise. Start measuring the frying time after filling, but before distributing the batter in the

pan.

Fry the first pancake until the batter dries to the point that it no longer drips when turning.

Record the frying time in s. Then, turn the pancake and fry the second side for approximately

20 s.

Fry ten pancakes. Keep the setting unchanged. Fry all pancakes exactly with the time

determined for the second pancake, first side. The time in between frying the pancakes shall

not exceed 20 s.
9.2.6 Assessment
9.2.6.1 General

For all pancakes, assess the first side fried, not the side after turning the pancake.

The outer circle of the pancake (= rim) is not considered (approximately 10 mm). However,

neglect the two pancakes fried first. Only the pancakes number 3 to 10 are included in the

assessment. Dark and light spots that have formed on the pancake surface, for example by

bubbles, are not taken into account.

For cooking zones tested with a bigger frying pan, only this area of each pancake is assessed

which corresponds to the diameter of the cooking zone.

The browning intensity for each pancake is determined using the shade chart described in

Annex D. The browning intensity per pancake is defined by the predominant shade chart.

If more than one cooking zone is tested, only the results achieved with the same frying pan can

be compared with each other and classified.
9.2.6.2 Criteria of validity

Results of the main test in accordance with 9.2.5 are valid and shall only be accepted if the

following criteria are fulfilled:
– Target browning intensity
pancake) shall be in the range of
The browning intensity of the pancake assessed firstly (= 3
NCS 10 ± 2.
---------------------- Page: 9 ----------------------
– 8 – IEC 60350-2:2017/AMD1:2021
© IEC 2021
– Frying time
The frying time for the first side of all pancakes shall be within 50 s to 85 s.

If one of these criteria is not fulfilled, the main test shall be repeated with an adapted setting or

varying the time.
9.2.6.3 Criterion of assessment

The difference of the browning intensity ∆NCS between all pancakes assessed is calculated

and stated.

Owing to the influence of the frying pan chosen for the comparative test series, a deviation of

maximum 4 steps of the NCS grades is allowed.
Table 12 shows an example for the assessment of pancakes.
Table 12 – Example for the assessment of pancakes
a a
Pancakes 3 4 5 6 7 8 9 10
1 2
Browning intensity
per pancake
10 11 12 11 12 12 13 13 13 13
(predominant NCS
shade chart)
Criterion of validity NCS
10 ± 2
Criterion of Δ NCS = 11 − 13 = −2
assessment
This difference can be caused by the frying pan and is neglected. The
tested cooking zone can steadily maintain a medium-high temperature
when frying pancakes continuously.
Pancakes 1 and 2 are ignored for the calculation of browning intensity.
---------------------- Page: 10 ----------------------
IEC 60350-2:2017/AMD1:2021 – 9 –
© IEC 2021
Annex F
(informative)
Replace the existing text of Clause F.7 by the following:
See Clause 9.
1) Ziemann & Urban GmbH
Prüf- und Automatisierungstechnik
www.ziemann-urban.de
info@ziemann-urban.de
2) Ing.-Büro W. Neubauer
http://www.fpga-design.de
wn@fpga-design.de
---------------------- Page: 11 ----------------------
– 10 – IEC 60350-2:2017/AMD1:2021
© IEC 2021
Add a new Annex H:
Annex H
(informative)
Pre-test for determining the simmering setting regarding
the measurement of energy consumption
H.1 Purpose

For measuring the energy consumption in accordance with 7.5.3, the power density empirical

data show that the power density should be close to 0,8 W/cm . The power density q is defined

as the heat capacity per area unit of the cookware bottom in W/cm .
This value is only for orientation.

If the setting corresponding to the required power density of 0,8 W/cm is not known, this can

be checked by the procedure described in Clause H.2.
H.2 Procedure to determine an adequate simmering setting

To determine the adequate setting, a pre-test is carried out in accordance with the following

steps:

– for cooking zones and hotplates, select a cookware filled with water in accordance with

Table 3, and for cooking areas in accordance with Annex A, with an initial temperature of

(20 ± 5) °C;

– for cooking zones, place the cookware centrally on the cooking zone. For cooking areas,

follow the rules for positioning described in Annex A;
– switch on the cooking zone or cooking area with the lowest setting;
– measure the energy consumption (EC ) within 10 min;
mean

– switch off the cooking zone or cooking area and record the energy consumption EC in

mean
Wh and calculate the mean power P with Formula (H.1).
6× EC
mean
P= (H.1)
– calculate the power density q with Formula (H.2):
(H.2)
where
P is the mean power in W;
Ec is the energy consumption in Wh within 10 min;
mean
q is the power density in W/cm ;
a is the surface area of the cookware bottom, see Table 3, in cm .
---------------------- Page: 12 ----------------------
IEC 60350-2:2017/AMD1:2021 – 11 –
© IEC 2021

Increase the power setting and repeat the measurement until the power density exceeds

0,8 W/cm . It is not necessary to cool down the hob during the measurements. Of the last two

measurements, determine which power density is closest to 0,8 W/cm . The setting determined

to result in a power density closest to 0,8 W/cm , taking the lower one if the last two

measurements are equally distant from 0,8 W/cm , can be used as a starting point for the main

test in 7.5.3. However, the setting shall be checked as specified in 7.5.4.1.
---------------------- Page: 13 ----------------------
– 12 – IEC 60350-2:2017/AMD1:2021
© IEC 2021
Bibliography
Add the following reference:

IEC 60050-314:2001, International Electrotechnical Vocabulary (IEV) – Electrical and electronic

measurements – Specific terms according to the type of instrument (available at
www.electropedia.org)
___________
---------------------- Page: 14 ----------------------
– 14 – IEC 60350-2:2017/AMD1:2021
© IEC 2021
COMMISSION ÉLECTROTECHNIQUE INTERNATIONALE
____________
APPAREILS DE CUISSON ÉLECTRODOMESTIQUES –
Partie 2: Tables de cuisson – Méthodes de mesure
de l'aptitude à la fonction
AMENDEMENT 1
AVANT-PROPOS

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