IEC 60350-2:2017/AMD1:2021

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

General Information

• Status: Published
• Publication Date: 17-May-2021
• ICS: 97.040.20 - Cooking ranges, working tables, ovens and similar appliances
• Technical Committee: SC 59K - Performance of household and similar electrical cooking appliances
• Drafting Committee: MT 1 - TC 59/SC 59K/MT 1
• Current Stage: PPUB - Publication issued
• Start Date: 18-May-2021
• Completion Date: 11-Jun-2021

Relations

• Amends: IEC 60350-2:2017 - Household electric cooking appliances - Part 2: Hobs - Methods for measuring performance
• Effective Date: 05-Sep-2023
• Revised: IEC 60350-2:2025 - Household electric cooking appliances - Part 2: Hobs - Methods for measuring performance
• Effective Date: 07-Jun-2024

Standards Content (Sample)

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)

All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form
or by any means, electronic or mechanical, including photocopying and microfilm, without permission in writing from
either IEC or IEC's member National Committee in the country of the requester. If you have any questions about IEC
copyright or have an enquiry about obtaining additional rights to this publication, please contact the address below or
your local IEC member National Committee for further information.

Droits de reproduction réservés. Sauf indication contraire, aucune partie de cette publication ne peut être reproduite
ni utilisée sous quelque forme que ce soit et par aucun procédé, électronique ou mécanique, y compris la photocopie
et les microfilms, sans l'accord écrit de l'IEC ou du Comité national de l'IEC du pays du demandeur. Si vous avez des
questions sur le copyright de l'IEC ou si vous désirez obtenir des droits supplémentaires sur cette publication, utilisez
les coordonnées ci-après ou contactez le Comité national de l'IEC de votre pays de résidence.

IEC Central Office Tel.: [phone]
3, rue de Varembé [e-mail]
CH-1211 Geneva 20 www.iec.ch
Switzerland
About the IEC
The International Electrotechnical Commission (IEC) is the leading global organization that prepares and publishes
International Standards for all electrical, electronic and related technologies.

About IEC publications
The technical content of IEC publications is kept under constant review by the IEC. Please make sure that you have the
latest edition, a corrigendum or an amendment might have been published.

IEC publications search - webstore.iec.ch/advsearchform IEC online collection - oc.iec.ch
The advanced search enables to find IEC publications by a Discover our powerful search engine and read freely all the
variety of criteria (reference number, text, technical publications previews. With a subscription you will always
committee, …). It also gives information on projects, replaced have access to up to date content tailored to your needs.
and withdrawn publications.
Electropedia - www.electropedia.org
IEC Just Published - webstore.iec.ch/justpublished
The world's leading online dictionary on electrotechnology,
Stay up to date on all new IEC publications. Just Published
containing more than 22 000 terminological entries in English
details all new publications released. Available online and
and French, with equivalent terms in 18 additional languages.
once a month by email.
Also known as the International Electrotechnical Vocabulary

(IEV) online.
IEC Customer Service Centre - webstore.iec.ch/csc
If you wish to give us your feedback on this publication or
need further assistance, please contact the Customer Service
Centre: [e-mail].
A propos de l'IEC
La Commission Electrotechnique Internationale (IEC) est la première organisation mondiale qui élabore et publie des
Normes internationales pour tout ce qui a trait à l'électricité, à l'électronique et aux technologies apparentées.

A propos des publications IEC
Le contenu technique des publications IEC est constamment revu. Veuillez vous assurer que vous possédez l’édition la
plus récente, un corrigendum ou amendement peut avoir été publié.

Recherche de publications IEC - IEC online collection - oc.iec.ch
webstore.iec.ch/advsearchform Découvrez notre puissant moteur de recherche et consultez
La recherche avancée permet de trouver des publications IEC gratuitement tous les aperçus des publications. Avec un
en utilisant différents critères (numéro de référence, texte, abonnement, vous aurez toujours accès à un contenu à jour
comité d’études, …). Elle donne aussi des informations sur adapté à vos besoins.
les projets et les publications remplacées ou retirées.

Electropedia - www.electropedia.org
IEC Just Published - webstore.iec.ch/justpublished
Le premier dictionnaire d'électrotechnologie en ligne au
Restez informé sur les nouvelles publications IEC. Just
monde, avec plus de 22 000 articles terminologiques en
Published détaille les nouvelles publications parues.
anglais et en français, ainsi que les termes équivalents dans
Disponible en ligne et une fois par mois par email.
16 langues additionnelles. Egalement appelé Vocabulaire

Electrotechnique International (IEV) en ligne.
Service Clients - webstore.iec.ch/csc

Si vous désirez nous donner des commentaires sur cette
publication ou si vous avez des questions contactez-nous:
[e-mail].
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

– 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
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 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.

© 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.]
– 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.

© 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
– 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.
© 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
rd
pancake) shall be in the range of
The browning intensity of the pancake assessed firstly (= 3
NCS 10 ± 2.
– 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.
a
Pancakes 1 and 2 are ignored for the calculation of browning intensity.

© 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
[e-mail]
2) Ing.-Büro W. Neubauer
http://www.fpga-design.de
[e-mail]
– 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 fo
...