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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IEC 60350-2 ®
Edition 2.0 2021-05
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)

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IEC 60350-2 ®
Edition 2.0 2021-05
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

ICS 97.040.20 ISBN 978-2-8322-9787-2

– 2 – IEC 60350-2:2017/AMD1:2021
© IEC 2021

Part 2: Hobs – Methods for measuring performance

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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
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 The main document types developed by IEC are
described in greater detail at
The committee has decided that the contents of this document will remain unchanged until the
stability date indicated on the IEC website under 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• withdrawn,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covered by the withdrawn IEC 61817.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:
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.]
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 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
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
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 cooki

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