DIN EN 60350-2:2014-06

This part of IEC 60350 defines the most important measuring performance of electric hobs which are of interest for users, and describes the methods for measuring this performance. Appliances covered by this standard can be built-in or they can be intended for placement on a working surface or the floor. The hob can also be a part of a cooking range. The following modifications have been made with respect to DIN EN 50304/DIN EN 60350:2011-07: a) A method for measurement of the energy consumption of hobs: 1) typical for a real cooking process for which a continued cooking time after the heating phase has been supplemented in the measurement. Water is used as standardized loading. Foodstuffs are theoretically taken into account during the test, but not used since this would lead to insufficient reproducibility. The ranking of the technologies is not influenced by various methods/applications, therefore the energy consumption is only measured by an energetically optimized method; 2) that is suitable for comparison of various electrical heating technologies, such as induction, glass ceramics or closed hobs; 3) that do not lead to comparison with gas burners. Gas stoves are covered by EN 30-2-1; 4) that meets the requirements of repeatability and reproducibility (important for energy measurement). For this purpose, the cooking process is specified to be at a temperature of 90 °C in order to avoid an influence on the boiling point by the ambient pressure; 5) which is suitable for hobs with different arrangements and different cooking zones and cooktop sizes. This method is based on the method described in TC59X/217/DC. b) Definition of cooktops: in order to meet the new market developments, a definition for cooktops is introduced. A definition is required since cooktops have other requirements than hobs, for example, for the arrangement of cookware and for the selection of the cookware sizes. c) Definition of standardized cookware, including large cooking zones: Standardized cookware shall be used in order to achieve high reproducibility. Therefore, specifically designed cookware with a base diameter of up to 330 mm is defined. Water evaporating through holes in the lid simulates a cooking process on a higher temperature level. The thermal energy necessary to maintain the boiling point for a real cooking process including evaporation and the heat absorption of the food during continued cooking time is simulated by the holes. d) Additional requirements (in accordance with EN 50564) for measurements in the low power mode. e) Under discussion: a method for checking the measured values in comparison with the values indicated by the manufacturer is under discussion with regard to permissible tolerances. WG 10, supported and funded by CECED, is of the opinion that it is essential to continue with a collaborative trials of this draft amendment to verify the requirements of repeatability and reproducibility and to self-assess the standard deviation of the method. The responsible committee is Subcommittee DKE/UK 511.2 "Herde und Mikrowellengeräte" ("Cooking ranges and microwave ovens") of the DKE (German Commission for Electrical, Electronic and Information Technologies) at DIN and VDE.