IEC 60350-2:2017

Overview - IEC 60350-2:2017 for household electric hobs

IEC 60350-2:2017 specifies standardized methods for measuring the performance of household electric hobs (built‑in or countertop, and as part of a range). It defines reproducible test procedures and the main performance characteristics of interest to users and manufacturers. This document is about measurement methods - it does not provide performance classifications or rankings, and it excludes portable cooking appliances (see IEC 61817).

Key topics and technical requirements

The standard sets out procedures, instrumentation and test conditions for consistent performance evaluation:

• Terms and definitions: revised and expanded terminology for modern hob features (Clause 3).
• Cooking zones and cooking areas: includes new requirements for flexible or free induction zones (referred to as cooking areas).
• Standardized and alternative cookware: specifications for cookware used in tests to ensure repeatability (Clause 5.6).
• Energy consumption & heating-up time: household‑like cooking process measurements and calculation methods (Clause 7 and Annex A).
• Control accuracy: procedures to determine the accuracy and stability of temperature or power control (Clause 8).
• Heat distribution: reproducible test for assessing how heat is delivered across a pan or disc (Clause 9).
• Low‑power modes: measurement requirements for standby/low power consistent with IEC 62301:2011.
• Other measurements: smallest detected diameter for induction detection, spillage capacity, dimensions/mass, and heating performance of cooking zones.

Significant technical changes in this edition include additions for cooking areas, new cookware specs, revised measurement procedures (energy, control accuracy, heat distribution), and low‑power mode testing.

Practical applications and users

IEC 60350-2:2017 is used for:

• Manufacturers - product development, internal benchmarking and performance claims.
• Test laboratories - reproducible lab procedures for type testing and performance verification.
• Certification bodies and regulators - technical method reference for conformity assessment and regulatory testing (note: the standard itself does not set pass/fail criteria).
• R&D and quality assurance teams - evaluating energy consumption, control behaviour, and heat distribution to improve design.

Practical outcomes include validated energy consumption figures, heating times, control stability data, induction detection thresholds, and comparable heat distribution tests.

Related standards

• IEC 61817 - portable cooking appliances (excluded from IEC 60350-2).
• IEC 62301:2011 - measurement of standby and off‑mode power, referenced for low‑power mode testing.

Keywords: IEC 60350-2:2017, household electric hobs, hob performance measurement, induction cooking areas, energy consumption testing, heat distribution, cookware standards.