EN 60350-2:2013

SLOVENSKI STANDARD
01-november-2013
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SIST EN 50304:2009
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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
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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
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 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.

- 3 - EN 60350-2:2013
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.
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.

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
...