IEC60350 - 2 is a crucial standard that lays down the methods for measuring the performance of electrical hobs intended for household use. This standard covers a wide range of aspects, with a particular focus on dimensions and mass, as well as the cooking zones and cooking area. When it comes to testing the cooking zones and cooking area of the hob, standardized cookware plays an essential role. It serves as a key tool for assessing the energy consumption and heating time, and also for evaluating the ability to control the temperature of a load accurately. This ensures that the electrical hobs meet the highest performance standards and offer users an efficient and reliable cooking experience.

Standardized Cookware

Standardized cookware is designed with specific characteristics. It has a cylindrical shape without any handle protrusions, which makes it ideal for various testing procedures. Depending on the type of test, these cookwares are filled with either water or fresh sunflower oil.

Bottom and Side Wall

The bottom plate of the standardized cookware is highly flat, crafted from stainless steel AISI 430 with a base thickness of 6mm±0.2mm. The side wall, made of stainless steel AISI 304 with a thickness of 1mm±0.05mm, is securely fixed to the bottom plate using heat - resistant glue. Additionally, it can be further strengthened by three welding points to the bottom, ensuring its durability and stability during use.

Lid

Each cookware is equipped with a lid. This lid is designed to accommodate a temperature sensor in the center. Made of aluminium with a thickness of 2mm±0.05mm, the lid has φ16mm holes evenly distributed around its circumference. The temperature sensor is precisely positioned 15±1mm above the inner bottom of the cookware, enabling accurate temperature measurement.

Dimension

The dimensions of the standardized cookwares are clearly specified in a detailed table, ensuring consistency and compatibility with different testing requirements.