oSIST prEN IEC 60350-2:2024

SLOVENSKI STANDARD
01-september-2024
Gospodinjski električni kuhalni aparati - 2. del: Kuhalne plošče - Metode za
merjenje funkcionalnosti
Household electric cooking appliances - Part 2: Hobs - Methods for measuring
performance
Elektrische Kochgeräte für den Hausgebrauch - Teil 2: Kochfelder - Verfahren zur
Messung der Gebrauchseigenschaften
Appareils de cuisson électrodomestiques - Partie 2: Tables de cuisson - Méthodes de
mesure de l'aptitude à la fonction
Ta slovenski standard je istoveten z: prEN IEC 60350-2:2024
ICS:
97.040.20 Štedilniki, delovni pulti, Cooking ranges, working
pečice in podobni aparati tables, ovens and similar
appliances
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

59K/395/CDV
COMMITTEE DRAFT FOR VOTE (CDV)
PROJECT NUMBER:
IEC 60350-2 ED3
DATE OF CIRCULATION: CLOSING DATE FOR VOTING:
2024-07-26 2024-10-18
SUPERSEDES DOCUMENTS:
59K/384/CD, 59K/392/CC
IEC SC 59K : PERFORMANCE OF HOUSEHOLD AND SIMILAR ELECTRICAL COOKING APPLIANCES
SECRETARIAT: SECRETARY:
Germany Ms Susanne Stolz
OF INTEREST TO THE FOLLOWING COMMITTEES: PROPOSED HORIZONTAL STANDARD:
TC 59
Other TC/SCs are requested to indicate their interest, if any,
in this CDV to the secretary.
FUNCTIONS CONCERNED:
EMC ENVIRONMENT QUALITY ASSURANCE SAFETY
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CENELEC, is drawn to the fact that this Committee Draft for
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clauses to be included should this proposal proceed. Recipients are reminded that the CDV stage is the final stage for
submitting ISC clauses. (SEE AC/22/2007 OR NEW GUIDANCE DOC).

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

PROPOSED STABILITY DATE: 2025
electronic file, to make a copy and to print out the content for the sole purpose of preparing National Committee positions.
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CONTENTS
FOREWORD . 6
1 Scope . 8
2 Normative references. 8
3 Terms and definitions . 8
4 List of measurements. 14
4.1 Dimensions and mass. 14
4.2 Cooking zones and cooking areas . 14
4.3 Cleaning . 14
5 General conditions for the measurements . 14
5.1 Test room. 14
5.2 Electricity supply. 15
5.3 Instrumentation and measurements. 15
5.4 Positioning the appliance . 17
5.5 Initial conditions. 17
5.6 Cookware . 17
5.6.1 Standardized cookware. 17
5.6.2 Alternative cookware. 22
6 Dimensions and mass. 24
6.1 Overall dimensions. 24
6.2 Mass of the appliance . 26
6.3 Cooking zones and cooking areas . 26
6.3.1 Number of cooking zone per hob . 26
6.3.2 Dimensions of cooking zone . 26
6.3.3 Dimensions of cooking areas . 27
6.4 Distance between cooking zone. 27
7 Energy consumption and heating up time. 27
7.1 General. 27
7.2 Purpose . 28
7.3 Determine a cookware set to measure a hob with cooking zone. 28
7.4 Positioning the cookware . 29
7.5 Procedure for measuring the energy consumption of a cooking process . 30
7.5.1 Preparation of the hob. 30
7.5.2 Preliminary measurements. 30
7.5.3 Measuring the energy consumption - main test . 33
7.5.4 Calculation and evaluation . 35
7.6 Procedure for measuring the heating up time . 36

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8 Ability to control the temperature of a load. 37
8.1 Lower control position . 37
8.1.1 Purpose . 37
8.1.2 Cookware, positioning and ingredients . 37
8.1.3 Procedure. 38
8.1.4 Assessment. 38
8.2 Temperature overshoot of hotplates. 39
8.2.1 Purpose . 39
8.2.2 Ingredients and cookware . 39
8.2.3 Procedure. 39
8.2.4 Assessment. 39
9 Heat distribution and heat supply. 39
9.1 Measuring the heat distribution . 39
9.1.1 Test purpose. 39
9.1.2 Discs. 40
9.1.3 Pre-test for determining the setting . 42
9.1.4 Preparation of the disc for the main test. 43
9.1.5 Main test. 43
9.1.6 Assessment. 44
9.2 Continuous frying . 49
9.2.1 Purpose . 49
9.2.2 Specification of the frying pan . 49
9.2.3 Recipe and amounts . 50
9.2.4 Pre-test. 51
9.2.5 Main test. 51
9.2.6 Assessment. 53
10 Heat performance of cooking zone . 54
10.1 Purpose . 54
10.2 Procedure. 54
11 Smallest detected diameter for induction cooking zone . 56
11.1 Purpose . 56
11.2 Procedure . 56
12 Power measurement of low power modes . 57
12.1 Purpose and combination of appliances . 57
12.2 Measurement . 58
12.2.1 Principles. 58
12.2.2 Determination of power consumption in off mode. 59
12.2.3 Determination of power consumption in standby mode . 59

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12.2.4 Determination of consumption in standby mode in condition of networked standby
......................................................................................................................................... 59
Annex A
Further requirements for measuring the energy consumption and heating up time for cooking
areas
(normative) . 61
A.1 General . 61
A.2 Hob with cooking area . 61
A.2.1 General . 61
A.2.2 Cooking area without limitative marking . 61
A.2.3 Hob with cooking area with limitative marking . 62
A.2.4 Hob with cooking zone and cooking areas . 64
A.3 Positioning on a cooking area. 64
A.3.1 General . 64
A.3.2 Positioning on a cooking area without limitative markings. 64
A.3.3 Positioning on a cooking area with limitative markings. 64
Annex B Aids for measuring the energy consumption according to Clause 7(informative) . 69
B.1 Fixing the temperature measurement instrument to the lid - Example . 69
B.2 Marking the lowest possible simmering power setting. 69
Annex C
Examples how to select and position the cookware for measurements according to Clause 7
and Annex A
(informative) .
...