EN 60350-2:2018

FOREWORD
1 Scope
2 Normative references
3 Terms and definitions
4 List of measurements
5 General conditions for the measurements
6 Dimensions and mass
7 Energy consumption and heating up time
8 Ability to control the temperature of a load
9 Heat distribution and heat supply
10 Heat performance of cooking zones
11 Smallest detected diameter for induction cooking zones
12 Power measurement of low power modes
13 Spillage capacity of hobs
Annex A (normative) - Further requirements for
        measuring the energy consumption and
        heating up time for cooking areas
Annex B (informative) - Aids for measuring the energy
        consumption according to Clause 7
Annex C (informative) - Examples how to select and
        position the cookware for measurements according
        to Clause 7 and Annex A
Annex D (normative) - Shade chart
Annex E (informative) - Data and calculation sheet: energy
        consumption of a cooking process (see Clause 7 and Annex A)
Annex F (informative) - Addresses of suppliers
Annex G (informative) - Example for assessing the lower
        control position
Bibliography
Annex ZA (normative) - Normative references to
         international publications with their
         corresponding European publications
Annex ZB (informative) - Uncertainty of measurements
Annex ZZA (informative) - Relationship between this
          European Standard and the ecodesign requirements
          of Commission Regulation (EU) No 66/2014
          aimed to be covered
Annex ZZB (informative) - Relationship between this
          European Standard and the ecodesign requirements
          of Commission Regulation (EC) No 1275/2008
          aimed to be covered

IEC 60350-2:2017(E) defines methods for measuring the performance of electric hobs for household use.Appliances covered by this document can be built-in or designed to be placed on a work surface. The hob can also be a part of a cooking range.This document does not apply to portable appliances for cooking, grilling and similar functions (see IEC 61817).This document defines the main performance characteristics of hobs which are of interest to the user and specifies methods for measuring these characteristics.This document does not specify a classification or ranking for performance.This edition includes the following significant technical changes with respect to the previous edition:a) terms and definitions revised and new definitions added (see 3);b) following the new market trend, requirements related to so-called flexible and free induction zones - in this document named as cooking areas - are added;c) specification for standardized and alternative cookware is introduced (see 5.6);d) measurement procedure reflecting a household-like cooking process for measuring the energy consumption is introduced (see Clause 7 and Annex A);e) revision of measurement procedure for determining the accuracy of control (see Clause 8);f) new reproducible measurement procedure for assessing the heat distribution (see Clause 9);g) additional requirements (according to IEC 62301:2011) on how to measure low-power modes.