IEC 60350-2:2011

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

IEC 60350-2:2011 defines methods for measuring the performance of electric hobs for household use. Appliances covered by this standard may be built-in or for placing on a working surface or the floor. The hob can also be a part of a cooking range. This standard defines the main performance characteristics of these appliances which are of interest to the user and specifies methods for measuring these characteristics. This standard does not specify requirements for performance. This first edition of IEC 60350-2 is related to IEC 60350:1999 which shall be separated in two parts: one part for cooking ranges, ovens and steam ovens and the other part for hobs. This part 2 of IEC 60350 covers hobs, and IEC 60350-1 covers ovens.

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

la CEI 60350-2:2011 définit des méthodes de mesure de l'aptitude à la fonction des tables de cuisson électriques à usage domestique. Les appareils couverts par la présente norme peuvent être encastrés, ou prévus pour être placés sur un plan de travail ou posés sur le sol. La table de cuisson peut également faire partie d'une cuisinière. La présente norme a pour objet de définir les principales caractéristiques d'aptitude à la fonction de ces appareils, qui intéressent l'utilisateur, et de spécifier des méthodes pour la mesure de ces caractéristiques. La présente norme ne spécifie pas les exigences d'aptitude à la fonction. La première édition de la CEI 60350-2 est liée à la CEI 60350:1999, qui doit être séparée en deux parties: une partie consacrée aux cuisinières, aux fours et aux fours à vapeur, et l'autre partie aux tables de cuisson. La présente partie 2 de la CEI 60350 traite des tables de cuisson, et la CEI 60350-1 traite des fours.

General Information

• Status: Published
• Publication Date: 15-Dec-2011
• ICS: 31.100 - Electronic tubes
• 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: DELPUB - Deleted Publication
• Completion Date: 30-Aug-2017

Relations

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

Standards Content (Sample)

IEC 60350-2
®

Edition 1.0 2011-12
INTERNATIONAL
STANDARD
NORME
INTERNATIONALE


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 60350-2:2011

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---------------------- Page: 2 ----------------------
IEC 60350-2
®

Edition 1.0 2011-12
INTERNATIONAL
STANDARD
NORME
INTERNATIONALE


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
PRICE CODE
INTERNATIONALE
CODE PRIX S
ICS 97.040.20 ISBN 978-2-88912-843-3

® Registered trademark of the International Electrotechnical Commission
Marque déposée de la Commission Electrotechnique Internationale

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– 2 – 60350-2 © IEC:2011
CONTENTS
FOREWORD . 4
1 Scope . 6
2 Normative references . 6
3 Terms and definitions . 6
4 List of measurements . 7
4.1 Dimensions and mass . 7
4.2 Hotplates and cooking zones . 7
4.3 Cleaning . 7
5 General conditions for the measurements . 8
5.1 Test room . 8
5.2 Electricity supply . 8
5.3 Instrumentation . 8
5.4 Positioning the appliance . 8
5.5 Setting of controls . 8
6 Dimensions and mass . 8
6.1 Overall dimensions . 8
6.2 Dimensions of hotplates and cooking zones . 10
6.3 Level of hotplates . 10
6.4 Distance between hotplates or cooking zones . 11
6.5 Mass of the appliance . 11
7 Hotplates and cooking zones . 11
7.1 Ability to heat water . 11
7.2 Ability to control the temperature of a load . 13
7.2.1 Temperature control . 13
7.2.2 Temperature overshoot. 13
7.3 Heat distribution . 14
7.3.1 General . 14
7.3.2 Recipe for pancakes . 14
7.3.3 Procedure . 15
7.3.4 Assessment . 15
7.4 Heat performance of hobs . 15
7.4.1 Test purpose . 15
7.4.2 Test procedure . 15
7.5 Smallest detected diameter . 17
7.5.1 Test purpose . 17
7.5.2 Test procedure . 17
8 Standby power . 18
9 Spillage capacity of hobs . 19
Annex A (normative) Shade chart . 20
Annex B (informative) Addresses of suppliers . 22
Bibliography . 23

Figure 1 – Dimensions of appliances . 9
Figure 2 – Dimensions of built-in hobs . 10

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60350-2 © IEC:2011 – 3 –
Figure 3 – Device for checking the level of hotplates . 11
Figure 4 – Saucepan . 12
Figure 5 – Frying pan . 14
Figure 6 – Disc to determine the smallest detected diameter . 18

Table 1 – Quantity of water in the saucepan . 13
Table 2 – Ingredients and cooking durations . 14
Table 3 – Quantities. 16
Table 4 – Frying times . 16
Table A.1 – Classification of shade numbers . 20
Table A.2 – Examples for the shade charts . 20

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– 4 – 60350-2 © IEC:2011
INTERNATIONAL ELECTROTECHNICAL COMMISSION
____________

HOUSEHOLD ELECTRIC COOKING APPLIANCES –

Part 2: Hobs – Methods for measuring performance

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.
International Standard IEC 60350-2 has been prepared by subcommittee 59K: Ovens and
microwave ovens, cooking ranges and similar appliances, of IEC technical committee 59:
Performance of household and similar electrical appliances.
This first edition of IEC 60350-2 is related to IEC 60350:1999 which shall be separated in two
parts: one part for cooking ranges, ovens and steam ovens and the other part for hobs. This
part 2 of IEC 60350 covers hobs, and IEC 60350-1 covers ovens.
This edition includes the following significant technical changes with respect to
IEC 60350:1999:
– A measurement procedure for measuring the smallest detected diameter for induction
hobs (see 7.5).
IEC 60350:1999 will be withdrawn after the publication of IEC 60350-1 and IEC 60350-2.
In this standard, terms in bold characters are defined in Clause 3.

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60350-2 © IEC:2011 – 5 –
The text of this standard is based on the following documents:
FDIS Report on voting
59K/233/FDIS 59K/236/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.
A list of all the parts in the IEC 60350 series, under the general title Household electric
cooking appliances, can be found on the IEC website.
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.

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– 6 – 60350-2 © IEC:2011
HOUSEHOLD ELECTRIC COOKING APPLIANCES –

Part 2: Hobs – Methods for measuring performance



1 Scope
This part of IEC 60350 defines methods for measuring the performance of electric hobs for
household use.
NOTE 1 Appliances covered by this standard may be built-in or for placing on a working surface or the floor. The
hob can also be a part of a cooking range.
NOTE 2 This standard does not apply to
– portable appliances for cooking, grilling and similar functions (IEC 61817).
This standard defines the main performance characteristics of these appliances which are of
interest to the user and specifies methods for measuring these characteristics.
NOTE 3 Some of the tests which are specified in this standard are not considered to be reproducible since the
results may vary between laboratories. They are therefore intended for comparative testing purposes only.
This standard does not specify requirements for performance.
NOTE 4 This standard does not deal with safety requirements (IEC 60335-2-6 and IEC 60335-2-9).
2 Normative references
The following referenced documents are indispensable for the application of this document.
For dated references, only the edition cited applies. For undated references, the latest edition
of the referenced document (including any amendments) applies.
1
IEC 62301:2005 , Household electrical appliances – Measurement of standby power
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
cooking range
appliance having a hob and at least one oven. It may incorporate a grill
NOTE Methods for measuring performance of ovens are described in IEC 60350-1.
3.2
hob
appliance or part of an appliance which incorporates one or more cooking zones
NOTE A hob is also known as a cooktop.
3.3
cooking zone
part of the hob or area marked on the surface of a hob on which pans are placed for heating
___________
1
 This document has been replaced by a new edition (2011), but for the purposes of this standard, the 2005 edition is cited.

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60350-2 © IEC:2011 – 7 –
3.4
hotplate
part attached to the surface of a hob which forms a cooking zone
3.5
solid hotplate
hotplate having a closed surface which is usually constructed from cast iron with an
integrated heating element
3.6
tubular hotplate
hotplate having a surface which is formed by the configuration of a tubular sheathed heating
element in a substantially flat plane
3.7
glass ceramic hob
hob in which the heating elements are located beneath a glass ceramic surface
3.8
induction cooking zone
cooking zone on which the pan is heated by means of eddy currents
NOTE 1 The eddy currents are induced in the bottom of the pan by the electromagnetic field of a coil.
NOTE 2 The hob surface may be of glass ceramic.
4 List of measurements
4.1 Dimensions and mass
The following measurements are carried out:
– overall dimensions (see 6.1);
– dimensions of hotplates and cooking zones (see 6.2);
– level of hotplates (see 6.3);
– distance between the hotplates or cooking zones (see 6.4);
– mass of the appliance (see 6.5).
4.2 Hotplates and cooking zones
The following tests are carried out:
– ability to heat water (see 7.1);
– ability to control the temperature of a load (see 7.2);
– heat distribution (see 7.3);
– heat performance of hobs (see 7.4);
– smallest detected diameter for induction hobs (see 7.5).
4.3 Cleaning
– Spillage capacity of hobs (see Clause 9).

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– 8 – 60350-2 © IEC:2011
5 General conditions for the measurements
5.1 Test room
The tests are carried out in a substantially draught-free room in which the ambient
temperature is maintained at 20 °C ± 5 °C.
The measurement of the ambient temperature shall not be influenced by the appliance itself
or by any other appliance.
5.2 Electricity supply
The appliance is supplied at rated voltage, ± 1 %.
If the appliance has a rated voltage range, the tests are carried out at the nominal voltage of
the country where the appliance is intended to be used.
NOTE In case of a fixed cable, the plug (or the end of the cable) is the reference point to maintain the voltage.
5.3 Instrumentation
The temperature measuring instrument including thermocouples shall have an accuracy of
0,5 K within the temperature range of 0 °C to 100 °C and an accuracy of 2 K within the
temperature range 100 °C to 300 °C.
The energy measuring meter shall have an accuracy of 1 %.
5.4 Positioning the appliance
Built-in appliances are installed in accordance with the instructions for installation. Other
appliances are placed with their back against a wall, unless otherwise specified in the
instructions.
Floor-standing appliances are positioned between kitchen cabinets. Table-top appliances are
positioned away from side walls.
5.5 Setting of controls
The control is set to give the temperature specified for the test. However, if the temperature
cannot be attained due to the construction of the control, the nearest setting related to the
specified temperature is chosen.
6 Dimensions and mass
6.1 Overall dimensions
The overall dimensions of the appliance are measured and stated in millimetres as follows:
– cooking ranges and other appliances placed on a surface are measured as shown in
Figure 1;
– built-in hobs are measured as shown in Figure 2.

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60350-2 © IEC:2011 – 9 –

c
1
a
2
b
a
1
c
2
IEC  2754/11

Key
a
height from the supporting surface to the hob surface
1
NOTE If adjustable feet are provided, the height is measured with the feet in both extreme positions.
b overall width of the appliance
a maximum height from the supporting surface to the uppermost part of the appliance, with any lid in the open
2
position
c
depth of the appliance, ignoring any knobs, etc.
1
c maximum depth of the appliance, with any doors and drawers fully open
2
Figure 1 – Dimensions of appliances

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– 10 – 60350-2 © IEC:2011

b
1
a
1
c
1
c
2
a
2
b
2
IEC  2755/11

Key
a depth of the hob
1
b width of the hob
1
c height of the hob on the outside of the kitchen furniture
1
c height of the hob on the inside of the kitchen furniture
2
a depth of the hob on the inside of the kitchen furniture
2
b width of the hob on the inside of the kitchen furniture
2
Figure 2 – Dimensions of built-in hobs
6.2 Dimensions of hotplates and cooking zones
The main dimensions of hotplates and cooking zones are determined as follows:
– for solid hotplates, the diameter of the surface intended to come into direct contact with
the bottom of saucepans is measured;
– for tubular hotplates, the diameter of the periphery excluding any lead-in section is
measured;
– for glass ceramic hobs, the diameters of the cooking zones are measured.
The dimensions are indicated in millimetres rounded to the nearest 5 mm.
If the hotplates or cooking zones are not circular the dimensions are determined as follows:
– for rectangular shapes, the lengths of the sides are measured;
– for elliptical and similar shapes, the major and minor dimensions are measured.
NOTE If the markings identifying cooking zones are not clear, this is stated.
6.3 Level of hotplates
Cooking ranges with adjustable feet and hobs are installed with the perimeter of the hob
surface horizontal.
A device consisting of a disc and an annular ring is placed centrally on the hotplate. A spirit
level is placed centrally on the ring, as shown in Figure 3.

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60350-2 © IEC:2011 – 11 –

5

15
10
10
∅100
∅225
IEC  2756/11


Dimensions in millimetres
Figure 3 – Device for checking the level of hotplates
A mass of 3 kg is placed on each of the remaining hotplates.
The spirit level is rotated to the position where it shows the maximum inclination from the
horizontal. Its lower side is then lifted to the horizontal by inserting a feeler gauge between
the level and the ring.
The measurement is carried out on each hotplate.
The deviation from the horizontal is given by the thickness of the gauge, in millimetres, to two
decimal places. It is expressed as a percentage, rounded to the nearest 0,1 %.
NOTE The direct conversion from millimetres to percentage is possible due to the ring having a diameter of
100 mm.
6.4 Distance between hotplates or cooking zones
The shortest distance between the edges of adjacent hotplates or cooking zones is
measured and indicated in millimetres, rounded to the nearest millimetre. If the hob has more
than two hotplates or cooking zones, the distance between each pair is determined.
NOTE The result may be shown by means of a sketch.
6.5 Mass of the appliance
The mass of the appliance, including accessories, is determined and expressed in kilograms,
rounded to the nearest kilogram.
7 Hotplates and cooking zones
7.1 Ability to heat water
The purpose of this test is to assess the heat transfer from the cooking zone to water in a
pan.

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– 12 – 60350-2 © IEC:2011
NOTE 1 This test is applicable for comparative testing only.
A steel saucepan which completely covers the cooking zone is used for the test, as specified
in Figure 4.


b
c
0
2
-0,5
∅a
IEC  2757/11

Dimensions in millimetres

Specification of the saucepan
Diameter of cooking zone Dimensions of the saucepan
mm
a b c
145 140 3
≤ 145
180 140
> 145 ≤ 180 ≥ 3 ≤ 5
220 140
> 180 ≤ 220 ≥ 3 ≤ 5

The saucepan is made of low carbon steel having a maximum carbon content of 0,08 %. It is
cylindrical without metallic handles or protrusions. The diameter of the flat area at the base of
the saucepan is to be at least the diameter of the cooking zone. The maximum concavity of
the base of the saucepan is to be not more than 0,006 a, where a is the diameter of the flat
area at the base of the saucepan. The base of the saucepan shall not be convex.
NOTE The lid is adapted to accommodate a stirrer.
Figure 4 – Saucepan
NOTE 2 In order to prevent distortion of the base, a pan with sidewalls glued to the base by silicon-rubber may be
used for heating water.
NOTE 3 Commercially available pans which have equivalent thermal and mechanical properties may be used.
The saucepan is filled with the quantity of potable water specified in Table 1. The water has a
temperature of 15 °C ± 1 °C. The saucepan covered with the lid is positioned centrally on the
cooking zone.
NOTE 4 For non-circular cooking zones, an appropriately shaped saucepan may be used.

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60350-2 © IEC:2011 – 13 –
Table 1 – Quantity of water in the saucepan
Diameter of cooking zone Quantity of water
mm

1
≤ 145
1,5
> 145 and ≤ 180
2
> 180 and ≤ 220

The cooking zone is heated with the control set at maximum. During the test the water is
stirred continuously with the aid of a non-metallic stirrer. The time taken for the water
temperature to rise by 75 K and the corresponding energy consumption are measured. The
test is repeated with the pan turned through 90 °.
The average value of the two results is determined.
The time is stated in minutes and seconds. The energy consumption is expressed in watt-
hours.
7.2 Ability to control the temperature of a load
7.2.1 Temperature control
The purpose of this test is to check the function of a control.
NOTE 1 This test is applicable for comparative testing only.
NOTE 2 Controls may be automatic, step-by-step, energy-regulated or temperature-regulated.
A saucepan as shown in Figure 4 but without a lid is filled to a height of 30 mm with fresh
sunflower oil at room temperature and placed on the cooking zone.
NOTE 3 Sunflower oil is considered to be fresh if it has not been used more than three times.
The cooking zone is heated with the control set at the minimum marked position. The
temperature at the centre of the oil is recorded continuously by means of a thermocouple.
The oil is not stirred. The time taken for the oil to reach a steady temperature is measured.
The test is repeated with the control set at the maximum position and also at an intermediate
position.
NOTE 4 If a steady temperature is not reached within
...