SIST EN 60350-2:2013
(Main)Household electric cooking appliances - Part 2: Hobs - Methods for measuring performance (IEC 60350-2:2011, modified)
Household electric cooking appliances - Part 2: Hobs - Methods for measuring performance (IEC 60350-2:2011, modified)
This part of IEC 60350 defines methods for measuring the performance of electric hobs for household use. This standard defines the main performance characteristics of these appliances which are of interest to the user and specifies methods for measuring these characteristics.
Elektrische Kochgeräte für den Hausgebrauch - Teil 2: Kochmulden - Verfahren zur Messung der Gebrauchseigenschaften (IEC 60350-2:2011, modifiziert)
Appareils de cuisson électrodomestiques - Partie 2: Tables de cuisson - Méthodes de mesure de l'aptitude à la fonction (CEI 60350-2:2011, modifiée)
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.
Gospodinjski električni kuhalni aparati - 2. del: Kuhalne plošče - Metode za merjenje funkcionalnosti (IEC 60350-2:2011, spremenjen)
Ta del standarda IEC 60350 določa metode za merjenje funkcionalnosti električnih kuhalnih plošč za uporabo v gospodinjstvu. Ta standard določa glavne značilnosti funkcionalnosti teh naprav, ki zanimajo uporabnika, ter določa metode za merjenje teh značilnosti.
General Information
Relations
Standards Content (Sample)
SLOVENSKI STANDARD
SIST EN 60350-2:2013
01-november-2013
1DGRPHãþD
SIST EN 50304:2009
*RVSRGLQMVNLHOHNWULþQLNXKDOQLDSDUDWLGHO .XKDOQHSORãþH0HWRGH]D
PHUMHQMHIXQNFLRQDOQRVWL ,(& VSUHPHQMHQ
Household electric cooking appliances - Part 2: Hobs - Methods for measuring
performance (IEC 60350-2:2011, modified)
Elektrische Kochgeräte für den Hausgebrauch - Teil 2: Kochmulden - Verfahren zur
Messung der Gebrauchseigenschaften (IEC 60350-2:2011, modifiziert)
Appareils de cuisson électrodomestiques - Partie 2: Tables de cuisson - Méthodes de
mesure de l'aptitude à la fonction (CEI 60350-2:2011, modifiée)
Ta slovenski standard je istoveten z: EN 60350-2:2013
ICS:
97.040.20 âWHGLOQLNLGHORYQLSXOWL Cooking ranges, working
SHþLFHLQSRGREQLDSDUDWL tables, ovens and similar
appliances
SIST EN 60350-2:2013 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
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SIST EN 60350-2:2013
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SIST EN 60350-2:2013
EUROPEAN STANDARD
EN 60350-2
NORME EUROPÉENNE
July 2013
EUROPÄISCHE NORM
ICS 97.040.20 Supersedes EN 50304:2009 (partially) + A1:2010 (partially)
English version
Household electric cooking appliances -
Part 2: Hobs -
Methods for measuring performance
(IEC 60350-2:2011, modified)
Appareils de cuisson électrodomestiques - Elektrische Kochgeräte für den
Partie 2: Tables de cuisson - Hausgebrauch -
Méthodes de mesure de l'aptitude à la Teil 2: Kochmulden -
fonction Verfahren zur Messung der
(CEI 60350-2:2011, modifiée) Gebrauchseigenschaften
(IEC 60350-2:2011, modifiziert)
This European Standard was approved by CENELEC on 2013-06-03. CENELEC members are bound to comply
with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European Standard
the status of a national standard without any alteration.
Up-to-date lists and bibliographical references concerning such national standards may be obtained on
application to the CEN-CENELEC Management Centre or to any CENELEC member.
This European Standard exists in three official versions (English, French, German). A version in any other
language made by translation under the responsibility of a CENELEC member into its own language and notified
to the CEN-CENELEC Management Centre has the same status as the official versions.
CENELEC members are the national electrotechnical committees of Austria, Belgium, Bulgaria, Croatia, Cyprus,
the Czech Republic, Denmark, Estonia, Finland, Former Yugoslav Republic of Macedonia, France, Germany,
Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, the Netherlands, Norway, Poland,
Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom.
CENELEC
European Committee for Electrotechnical Standardization
Comité Européen de Normalisation Electrotechnique
Europäisches Komitee für Elektrotechnische Normung
Management Centre: Avenue Marnix 17, B - 1000 Brussels
© 2013 CENELEC - All rights of exploitation in any form and by any means reserved worldwide for CENELEC members.
Ref. No. EN 60350-2:2013 E
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SIST EN 60350-2:2013
EN 60350-2:2013 - 2 -
Foreword
This document (EN 60350-2:2013) consists of the text of IEC 60350-2:2011 prepared by IEC/SC 59K
"Ovens and microwave ovens, cooking ranges and similar appliances", of IEC/TC 59 "Performance of
household and similar electrical appliances", together with the common modifications prepared by
CLC/TC 59X "Performance of household and similar electrical appliances".
The following dates are fixed:
(dop) 2014-06-03
• latest date by which this document has to be implemented
at national level by publication of an identical
national standard or by endorsement
• latest date by which the national standards conflicting (dow) 2016-06-03
with this document have to be withdrawn
Together with EN 60350-1:2013, this document will supersede EN 50304:2009/EN 60350:2009 +
A1:2010/A11:2010.
EN 60350-2:2013 includes the following significant technical changes with respect to
EN 50304:2009/EN 60350:2009:
1) a method to measure energy consumption of hobs
a) that is representative for a real cooking process, for which after the heat up phase a
simmering phase has been implemented in the measurement. Water as a standardised load
is used. Food is theoretically considered in the experimental setup but not used as that leads
to insufficient reproducibility. The ranking between the technologies will not be changed by
different methods/applications, so the energy consumption is measured only by one energy
optimised method.
b) that is applicable to compare different electrically heated technologies like e.g. induction,
radiant or solid plates
c) that leads not to a comparison with gas burners. Gas hobs are covered by EN 30-2-1.
d) that fulfil requirements of repeatability and reproducibility (crucial for energy measuring
purposes). Therefore the cooking process is defined on the temperature level 90 °C to avoid
influence on the boiling point by ambient pressure.
e) that is applicable for hobs with different layouts and cooking zone / area sizes.
This method is based on the method described in TC59X/217/DC.
2) definition of cooking areas:
Following new market trends a definition for cooking areas is given. A definition is necessary as
cooking areas have other demands e.g. for positioning the cookware or selecting the cookware sizes
than cooking zones.
3) definition of standardised cookware also for big cooking zone sizes:
For a high reproducibility a standardised cookware shall be used. Therefore a self made cookware is
defined up to a size of 330 mm bottom diameter.Evaporating water by holes in the lid simulates a
cooking process on a higher temperature level. The thermal energy which is needed to keep at
boiling point for a real cooking process including evaporation and the energy uptake of the food
during the simmering phase is considered by the holes.
4) additional requirements (according to EN 50564) how to measure low power modes.
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5) under consideration:
A control procedures for checking measured values in comparison to values declared by the
manufacturer under consideration of permitted tolerances. WG10 with the support and sponsorship of
CECED believes that it is fundamental to proceed with a Round Robin Test procedure of this draft
amendment to confirm requirements of repeatability and reproducibility and to estimate the standard
deviation of the method itself.
Clauses, subclauses, notes, tables, figures and annexes which are additional to those in
IEC 60350-2:2011 are prefixed “Z”.
Words in bold in the text are defined in Clause 3.
According to the decision D137/061 for CLC/TC 59X, this European Standard has been drawn up as a
document which follows, as far as suitable, the structure of IEC 60350-2:2011.
It also describes the evaluation of data declared by the manufacturer and control procedures for checking
these values.
This document has been prepared under a mandate given to CENELEC by the European Commission
and the European Free Trade Association.
This European Standard is suitable for direct comparison and is considered sufficiently reproducible
within given limits for the purpose of setting the ecodesign requirements for hobs according to the
Directive ERP 2009/125/EC.
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EN 60350-2:2013 - 4 -
Endorsement notice
The text of the International Standard IEC 60350-2:2011 was approved by CENELEC as a European
Standard with agreed common modifications.
COMMON MODIFICATIONS
General
Replace all “hotplates” by “cooking zones” except “solid hotplates” and “tubular hotplates”.
2 Normative references
Replace IEC 62301:2005 by
EN 50564:2011, Electrical and electronic household and office equipment – Measurement of low power
consumption (IEC 62301:2011, mod.)
Add the following references:
HD 60364-5-54, Low-voltage electrical installations – Part 5-54: Selection and erection of electrical
equipment – Earthing arrangements and protective conductors (IEC 60364-5-54)
EN ISO 80000-1:2013, Quantities and units – Part 1: General (ISO 80000-1:2009 + Cor 1:2011)
EN 10088-2, Stainless steels — Part 2: Technical delivery conditions for sheet/plate and strip of corrosion
resisting steels for general purposes
3 Terms and definitions
Replace definitions 3.2 and 3.3 by:
3.2
hob
appliance or part of an appliance which incorporates one or more cooking zones and/or cooking areas
including a control unit
Note 1 to entry: A hob is also known as a cooktop.
Note 2 to entry: The control unit can be included in the hob itself or integrated in a cooking range.
3.3
cooking zone
cooking zone has limitative markings on the surface of a hob or attached to it where cookware is placed
and heated
Note 1 to entry: Cooking zones which are used without cookware but by positioning the food directly on the surface are not
included.
Note 2 to entry: A cooking zone can be
– single zone and multiple zones (see 3.3.Z1);
– a solid hotplate (see 3.3.Z2);
– a tubular hotplate (see 3.3.Z3);
– a radiant cooking zone (see 3.3.Z4);
– a induction cooking zone (see 3.3.Z5).
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Add the following new definitions:
3.3.Z1
single zone and multiple zones
cooking zone marked as single zone for one cookware size or as multiple zones for more than one
cookware size and shape
Note 1 to entry: A multiple zone can be circular, elliptical or a combination.
Note 2 to entry: An example for the design of a multiple zones is shown in Annex ZD.
3.3.Z2
solid hotplate
cooking zone having a closed surface which is usually constructed from cast iron with an integrated
heating element
3.3.Z3
tubular hotplate
cooking zone having a surface which is formed by the configuration of a tubular heated heating element
in a substantially flat plane
3.3.Z4
radiant cooking zone
cooking zone on which the pan is heated by means of a radiant heating element below the glass
ceramic. Heater could have a heating ribbon, heating spiral or a tungsten wire which is located in a quartz
glass bulb or combination of these
3.3.Z5
induction cooking zone
cooking zone on which the pan is heated by means of an induction element below the glass ceramic or
similar. The eddy currents are inducted in the bottom of the pan by magnetic field
Delete definitions 3.4 to 3.8.
Add the following new definitions:
3.Z1
cooking area
area heated by an inducted magnetic field where cookware is placed for heating, and that can be
– an area where no clear limitative markings for cookware are visible on the surface of the hob
or
– an area marked to show the limits where more than one cookware can be used simultaneously. The
cookware pieces can be used and controlled separately from each other at the same time.
Additionally the cooking area can be used combined for one cookware
Note 1 to entry: The cooking area could be also used combined for one big cookware piece even if there is more than one
control.
Note 2 to entry: Cooking areas which are used without cookware but by positioning the food directly on the surface are not
included.
Note 3 to entry: There could be a decoration symbol, e.g. a cross on the surface to mark the centre of the cooking area.
3.Z2
control
control is a part of the hob independent from technical solution (e.g. knobs, touch controls etc). The
power and the temperature respectively of the cooking zone or cooking area can be adjusted by the
control for one piece of cookware
Note 1 to entry: The power is generally indicated as numbers, but also temperature values and symbols are possible.
The control can also be outside of the hob integrated in a separate device or part of a built-in-oven.
3.Z3
warming zone
warming zone is used for keeping food warm. Its intention for use is not cooking
Note 1 to entry: Normally one power setting exists – on and off.
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EN 60350-2:2013 - 6 -
3.Z4
maximum power
maximum possible power setting if only one cookware is used
Note 1 to entry: Boost function is considered
3.Z5
set to off mode
action where the product is switched off using appliance controls or switches that are accessible and
intended for operation by the user during normal use to attain the lowest power consumption that may
persist for an indefinite time while connected to a main power source and used in accordance with the
manufacturer’s instructions
Note 1 to entry: All actions required to set to off mode like for example remove the cookware etc have to be taken.
Note 2 to entry: For definition of off mode, EN 50564:2011 is relevant.
3.Z6
set to standby mode
action where the product is switched to standby using appliance controls or switches that are accessible
and intended for operation by the user during normal use to attain the lowest power consumption that
may persist for an indefinite time while connected to a main power source and used in accordance with
the manufacturer’s instructions
Note 1 to entry: For definition of standby mode, EN 50564:2011 is relevant.
4 List of measurements
4.1 Dimensions and mass
Replace the second, third and forth dash items by the following:
– cooking zones per hob (see 6.2);
– level of solid hotplates (see 6.3)
– distance between the cooking zones (see 6.4);
4.2 Hotplates and cooking zones
Replace the title of 4.2 by “Cooking zones and cooking areas”.
Replace the first and second dash items by the following:
– energy consumption and time for heating (see 7.1 and Annex ZA).
5 General conditions for the measurements
Add the following just after the title:
5.Z1 Introduction
Unless otherwise specified, the measurements are made under the following conditions.
If numbers have to be rounded, they shall be rounded to the nearest number according to
EN ISO 80000-1:2013, B.3, Rule B. If the rounding takes place to the right of the comma, the omitted
places shall not be filled with zeros.
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5.1 Test room
Replace the text by:
The tests are carried out in a substantially draught-free room in which the laboratory ambient temperature
is maintained at (20 ± 5) °C.
For test 7.1, (23 ± 2) °C shall be maintained during the complete test.
This ambient temperature is measured at a point that is at the same height as the hob positioned at
working height and at a distance of 0,5 m diagonally from one of the front edges of the appliance,
NOTE The working height is between 800 mm and 1 000 mm normally.
The measurement of the ambient temperature shall not be influenced by the appliance itself or by any
other appliance.
The absolute air pressure shall be 913 hPa to 1 063 hPa.
5.2 Electricity supply
Add the following before the note:
For test 7.1, the supply voltage shall be maintained at the main terminal at 230 V ± 1 % or at 400 V ± 1 %
as defined by the manufacturer’s installation guide, while the heating elements are switched on. The
supply frequency shall be at a nominal 50 Hz ± 1 %.
The supply voltage shall be essentially sinusoidal.
5.3 Instrumentation
Replace the whole subclause by:
5.3 Instruments and measurements
Instruments used and measurements made for this document shall comply with the following
specifications.
Table Z1 – Instruments
Parameter Unit Minimum Minimum Additional
resolution accuracy requirements
Mass (7.1) g 0,5 g ≤ 1 000 g ± 1 g
> 1 000 g ± 3 g
Temperature
– ambient temperature °C 0,1 °C ± 1 K
– temperature, water °C 0,1 °C ± 0,5 K 3 mm steel tube
load (7.1)
Time s 1 s ± 1 s
Energy Wh - ± 1 % Very quick electronic
on/off periods shall be
taken into account by
measurement
techniques.
Air pressure hPa 1 hPa ± 1 %
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EN 60350-2:2013 - 8 -
Table Z2 – Measurements
Parameter Unit Minimum Minimum Additional
resolution accuracy requirements
Voltage V - ± 0,5 % -
Temperature and - - sampling rate ≤ 1 s
energy consumption (digital measurement
measurement (7.1) data)
For Clause 8, the power - - According to EN 50564
measurement requirements
shall be in accordance with
EN 50564
NOTE The required accuracy of temperature measurement in the water load (7.1) can be fulfilled by calibrating temperature
measurement or for instance by a PT100 according to EN 60751.
5.5 Setting of controls
Replace the whole subclause by:
5.5 Initial conditions
The appliance shall be at laboratory ambient temperature at the beginning of each test.
Forced cooling may be used to assist in reducing the temperature.
6 Dimensions and mass
6.2 Dimensions of hotplates and cooking zones
Replace the whole subclause by:
6.2 Cooking zones per hob
6.2.Z1 Number of cooking zones per hob
The number of cooking zones is determined by the maximum number of controls which can be
operated independently all at the same time.
The number of controls per hob is noted.
6.2.Z2 Dimensions of cooking zones
The main dimensions are determined as follows.
The main dimensions of cooking zones are determined by measuring the marked area on the surface.
For circular cooking zones, the diameter of the largest marked circle is measured.
For multiple zones, the dimension for each size is measured.
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 largest periphery excluding any leading section is measured.
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If the cooking zones are not circular, the dimensions are determined as follows:
– for rectangular and similar shapes, the lengths of the sides are measured;
– for elliptical and similar shapes, the major and minor dimensions are measured.
NOTE The dimension of a radiant or induction cooking zone is determined by the printing on the surface independent from the
size of heating element.
The dimensions are indicated in millimetres.
6.3 Level of hotplates
Replace the title of 6.3 by “Level of solid hotplates”.
Replace all “hotplates” in 6.3 to “solid hotplates”.
6.4 Distance between hotplates and cooking zones
Replace the title of 6.4 by “Distance between cooking zones”.
Delete all “hotplates” in 6.4.
7 Hotplates and cooking zones
Replace the title of Clause 7 by “Cooking zones and cooking areas”.
Add the following new subclause just after the title:
7.Z1 General
The tests described in Clause 7 are applicable to cooking zones with a diameter ≤ 330 mm and
≥ 100 mm or one of the sides’ length ≤ 330 mm and ≥ 100 mm.
In addition, tests are applicable to cooking areas. Further requirements concerning cooking areas are
described in Annex ZA.
For multiple zones which include a circular and an elliptical or rectangular part, only the circular part is
tested.
7.1 Ability to heat water
Replace the whole subclause by:
7.1 Energy consumption and heating up time
7.1.Z1 Purpose
The purpose is to assess the heating up time of a defined water load. In a second measurement, the
energy consumption for heating up a defined water load and keep it at a defined temperature level for
20 min is determined.
NOTE 1 Heating up and keeping the temperature for a defined period represents a typical household cooking process. Additional
the quality of control is measured by keeping an amount of water at a defined temperature as exactly as possible.
NOTE 2 The simmering time of 20 min represents an average household cooking duration. Additionally at least 20 min further
simmering time is necessary to assess the quality of a control which influences the energy consumption.
7.1.Z2 Cookware and water amount
Standardised cookware with lid as specified in Figure Z1 is used for 7.1.
Hobs working exclusively with system cookware and not with household like cookware shall be tested
with its system cookware, but the system cookware shall be covered with the lid according to Table Z3.
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EN 60350-2:2013 - 10 -
The material of the cookware bottom is stainless steel 1.4016 according to EN 10088-2, the thickness is
6 mm ± 0,05 mm. The surface shall not be shiny.
The flatness of the bottom plate is specified in Table Z3 for different sizes. Convex shaped bottom plate is
not allowed. The flatness of the base has to be checked before starting a measurement.
For the side wall, 1.4301 stainless steel according to EN 10088-2 with 1 mm ± 0,05 mm thickness shall
be used. The cookware is cylindrical without handles or protrusions.
As the dimensions and material of cookware and lid influence the performance, only the cookware
specified in Figure Z1, including the lid, shall be used.
The lid is made of aluminium, thickness is 2 mm ± 0,05 mm. The dimensions for the lid are fixed in
Table Z3. Each hole on the hole circle of the lid has a diameter of 16 mm ± 0,1 mm. The holes shall be
evenly distributed on the hole circle.
The lid, which is flat, is adapted to accommodate a temperature sensor in the centre. The temperature
sensor is positioned 15 mm above the inner cookware bottom.
In order to reduce measurement noise generated by the electromagnetic field of an induction cooking
zone, the lid of the cookware shall be connected to ground through a clamp (see Figure Z1, d)). The
ground connection of the electric installation of the testing laboratory shall be according to HD 60364-5-54.
2
NOTE 1 A wire of 2 mm of section and maximum length of 2 m is welded to the metallic clamp and ends in connection box which
is joined to a plug connector.
NOTE 2 A supplier for the stainless steel 1.4016 and for the cookware is indicated in B.Z1 and B.Z2.
NOTE 3 The sidewalls of the cookware can be built up of a metal sheet. The metal sheet is rolled and welded to a sheet-metal
jacket. The sidewalls can additionally fixed by three welding points to the bottom. The requirements for flatness have to be fulfilled
afterwards.
NOTE 4 An example how to fix the temperature sensor to the lid is shown in Annex ZB.
NOTE 5 Evaporating water by holes in the lid simulates a cooking process on a higher temperature level. The thermal energy
which is needed to be at the boiling point for a real cooking process including evaporation and the energy uptake of the food during
the simmering phase is considered by the holes.
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The following standardised cookware sizes are defined.
Table Z3 – Sizes of standardised cookware and water amounts
Diameter Diameter Lid hole Number Total Flatness Water Cooking Standardised
of the of the lid circle of cookware of load zone cookware
cookware diameter holes height cookware size categories
bottom on the (outside) bottom category
(outside) circle
mm mm mm mm mm g mm
≥ 0 ≥ 100
120 ± 0,5 130 ± 1 80 ± 1 7 125 ± 0,5 650
< 0,075 < 130
A
≥ 0 ≥ 130
150 ± 0,5 165 ± 1 110 ± 1 11 125 ± 0,5 1 030
< 0,075 < 160
≥ 0 ≥ 160
180 ± 0,5 200 ± 1 140 ± 1 16 125 ± 0,5 1 500 B
< 0,075 < 190
≥ 0 ≥ 190
210 ± 0,5 230 ± 1 170 ± 1 22 125 ± 0,5 2 050
< 0,1 < 220
C
≥ 0 ≥ 220
240 ± 0,5 265 ± 1 200 ± 1 29 125 ± 0,5 2 700
< 0,1 < 250
≥ 0
a a ≥ 250
270 ± 0,5 300 ± 1 230/210 ± 1 18/18 125 ± 0,5 3 420
< 0,15 < 280
≥ 0 ≥ 280
a a
300 ± 0,5 330 ± 1 260/210 ± 1 23/22 125 ± 0,5 4 240 D
< 0,15 < 310
≥ 0
a a ≥ 310
330 ± 0,5 365 ± 1 290/270 ± 1 27/27 125 ± 0,5 5 140
< 0,15 ≤ 330
a
Number of holes are arranged on two hole circles.
NOTE 6 Standardised cookware categories are only relevant for cookware defined in Table Z3. Categories are necessary to make
sure that different cookware sizes – as relevant in a household – are considered.
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EN 60350-2:2013 - 12 -
Dimensions in millimetres
C
B
A
D
D
Key
A side wall
B glue heat resistant
C bottom plate
D detail of the edge
a) Example for cookware size of 180 mm diameter
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Dimensions in millimetres
b) Example lid for Ø 180 mm cookware
Dimensions in millimetres
c) Example lid for Ø 300 mm cookware”
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EN 60350-2:2013 - 14 -
D
E
A B
C
Key
A lid
B hole
C cookware
D clamp
E ground wire
d) Ground connection
Figure Z1 – Cookware to determine energy consumption and heating up time
7.1.Z3Determine a cookware set to assess a hob with cooking zones
The number of pieces of cookware needed to assess a hob shall correspond to the number of controls
which can be used simultaneously and independently.
For selecting sizes and number of cookware pieces, see Table Z4.
Table Z4 – Criteria for cookware set – Cooking zones
Number of cookware used Criteria for cookware set for cooking zones
for tests according to 7.1
From one standardised cookware category according to Table Z3 that is
1
equal to the dimensions of the cooking zone or best fit.
At least from one standardised cookware category according to
2 Table Z3 that are equal to the dimensions of the cooking zones or best
fit.
At least from two standardised cookware categories according to
3 Table Z3 that are equal to the dimensions of the cooking zones or next
best fit cookware category.
At least from three standardised cookware categories according to
4 or more Table Z3 that are equal to the dimensions of the cooking zones or next
best fit cookware category.
For circular multiple zones, the biggest diameter determined according to 6.2.Z2 is considered.
For non circular cooking zones, the cookware size is determined by the short axis measured according
to 6.2.Z2.
If on an induction hob cookware is not detected, the next bigger cookware diameter is chosen
independent from the cookware category.
If a standardised cookware category A-D has to be substituted, the next best fitting cookware is selected.
The cookware with the closest bottom diameter compared to the cooking zone diameter is chosen.
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Hereby cookware can be smaller or bigger than the cooking zone. Therefore also smaller diameter of
multiple zones can be considered. Each cooking zone is taken into account only once. The one with
the closest diameter to the cooking zone is the best fitting cookware size.
If a selected cookware size is out of the range of the sizes allowed by the user manual, then the closest
diameter compatible with the defined range has to be chosen.
If it is not clear which cookware size is best fitting, all possibilities are assessed.
NOTE As mentioned in 7.Z1 for multiple zones which include a circular and an elliptical or rectangular part, only the circular part
is tested.
7.1.Z4Positioning the cookware on a cooking zone
On a cooking zone, the cookware is used in the centre.
The centre of an elliptical or similar shaped cooking zone is determined in the intersection of the shortest
and longest axis.
The centre of a rectangular or similar cooking zone is determined in the intersection of the two
diagonals.
If two cooking zones with the same size are available and cookware pieces with different sizes have to
be placed there, then the selection for the bigger cookware size will be made in accordance with the
following order of precedence:
a) cooking zones having higher maximum power;
b) cooking zones being located at the rear of the hob;
c) cooking zones being located at the left.
7.1.Z5 Procedure for measuring the heating up time
Before this measurement is done, the hob has to be operated for at least 10 min to make sure that
residual water in the components is vaporised.
For this measurement, only one control with one cookware shall be switched on.
The cookware is filled with the quantity of potable water specified in Table Z3. The water has a
temperature of 15 °C ± 0,5 °C. The cookware covered with the lid is positioned centrically on the cooking
zone or cooking area.
The cooking zone or cooking area is heated with maximum power.
NOTE 1 If the smaller diameter of multiple zones is considered, the corresponding power is used.
The time taken for the water temperature to rise by 75 K is measured. The test is performed three times.
The average value of the results is determined.
The time is stated in minutes, rounded to the nearest ten seconds.
NOTE 2 Energy consumption can be measured for comparative tests. Residual heat is not taken into account in this case.
7.1.Z6 Procedure for measuring the energy consumption of a cooking process
7.1.Z6.1 General
Before this measurement is done, the hob has to be operated for at least 10 min to make sure that
residual water in the components is vaporized.
For this measurement, only one control with one cookware shall be switched on.
The appliance shall be at ambient temperature.
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SIST EN 60350-2:2013
EN 60350-2:2013 - 16 -
The empty cookware,
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