This European Standard describes a method that determines the compatibility of cookware and induction hobs for household use. Cookware is an integral part of the cooking system; electrical parameters may affect the cooking process regarding the required power setting, speed of heating up, sufficient power for different cooking processes etc.
For determining the suitability of a cookware to an induction cooking zone and cooking area, a measurement device and a measurement procedure is specified in this deliverable. It allows measuring the resistivity and/or impedance of the cookware under test (CUT) in a repeatable and reproducible way. The measured electric properties indicate the suitability characteristics of a cookware on an induction cooking zones and cooking area.
For determination the suitability of an induction cooking zone or cooking are with a cookware, the standard describes the measurement how to determine the power generated by the hob under test (HUT) in combination with selected cookware.
Sec. Note The process to identify the selected cookware is in progress.
NOTE 1 For definitions of induction hob, induction cooking zone and cooking area EN 60350-2 is relevant.
Further performance characteristics of hobs that are of interest to the user like energy consumption, heating up time or heat distribution are not addressed. This standard does not deal with safety requirements.
NOTE 2 Further performance characteristics for hobs are covered in EN 60350-2.
NOTE 3 Further performance characteristics for cookware are covered in EN 12983.
NOTE 4 This standard does not deal with safety requirements (IEC 60335-2-6 and IEC 60335-2-9).
To provide clear information to the user which cookware is suitable for induction cooking this standard specifies a classification.
Appliances covered by this standard may be built-in or portable induction hobs. The hob can also be a part of a cooking range.
Registration number (WIID)
67059
Scope
This European Standard describes a method that determines the compatibility of cookware and induction hobs for household use. Cookware is an integral part of the cooking system; electrical parameters may affect the cooking process regarding the required power setting, speed of heating up, sufficient power for different cooking processes etc.
For determining the suitability of a cookware to an induction cooking zone and cooking area, a measurement device and a measurement procedure is specified in this deliverable. It allows measuring the resistivity and/or impedance of the cookware under test (CUT) in a repeatable and reproducible way. The measured electric properties indicate the suitability characteristics of a cookware on an induction cooking zones and cooking area.
For determination the suitability of an induction cooking zone or cooking are with a cookware, the standard describes the measurement how to determine the power generated by the hob under test (HUT) in combination with selected cookware.
Sec. Note The process to identify the selected cookware is in progress.
NOTE 1 For definitions of induction hob, induction cooking zone and cooking area EN 60350-2 is relevant.
Further performance characteristics of hobs that are of interest to the user like energy consumption, heating up time or heat distribution are not addressed. This standard does not deal with safety requirements.
NOTE 2 Further performance characteristics for hobs are covered in EN 60350-2.
NOTE 3 Further performance characteristics for cookware are covered in EN 12983.
NOTE 4 This standard does not deal with safety requirements (IEC 60335-2-6 and IEC 60335-2-9).
To provide clear information to the user which cookware is suitable for induction cooking this standard specifies a classification.
Appliances covered by this standard may be built-in or portable induction hobs. The hob can also be a part of a cooking range.
