Test vessels—also referred to as standard cooking vessels or induction hob vessels—are tools designed to simulate cooking appliances. They are used to conduct normal operation tests on induction hob elements, induction hotplates, and induction cooking appliances. These vessels comply with the test requirements specified in IEC 60335-2-6:2014 Clause 3.1.9.101, IEC 60335-2-9:2019 Clause 3.1.9.105, and CISPR 14-1:2016.

2. Materials and Dimensions of Standard Cooking Vessels

2.1 Materials

The vessels are constructed from low-carbon steel with a maximum carbon content of 0.08%. However, authoritative testing confirms that the carbon content of the steel used by PEGO is ≤ 0.06%.

2.2 Dimensions

• Shape: Standard vessels are typically circular, available in sizes of φ110mm, φ145mm, φ180mm, φ220mm/φ210mm, and φ300mm. Non-circular vessels can be customized for testing non-circular cooking zones.
• Basic Design: Vessels are cylindrical and feature no metal handles or protrusions. The diameter of the flat base area must be at least equal to the diameter of the cooking zone. The base’s maximum concavity is 0.06d (where "d" refers to the base diameter), and the base must not be convex. The surface is coated with a high-temperature non-stick finish.
•  Thickness Requirements: For testing induction hotplates and induction cooking appliances (in line with IEC 60335-2-9:2019 and CISPR 14-1:2016), both the base and wall thickness are 2mm ± 0.5mm.
For testing induction hob elements (per IEC 60335-2-6:2014), the wall thickness remains 2mm ± 0.5mm, but base thickness varies by size:
2mm ± 0.5mm for vessels ≤ φ145mm;
3mm ± 0.5mm for vessels > φ145mm and ≤ φ240mm;
5mm ± 0.5mm for vessels > φ240mm.

3. Test Operation Procedures

Place the low-carbon steel vessel (filled with cooking oil) on the induction hob element, induction hotplate, or induction cooking appliance. Ensure the vessel’s base diameter is approximately equal to the cooking zone’s diameter, and position the vessel centrally on the cooking zone.
Set the thermal controls to their maximum level until the oil temperature reaches 180℃ ± 4℃.
Adjust the thermal controls to maintain this temperature.
Measure the oil temperature at a point 10mm above the center of the vessel’s base.

4. Why Choose PEGO?

In actual production, manufacturers use different processes to join the base and wall of test vessels. Most commonly, walls are welded to the base—this method saves materials and reduces production costs but lacks durability, leading to leaks after long-term use.
By contrast, PEGO produces vessels using one-piece molding technology. The base and wall are crafted from a single piece of material, leaving no gaps. While this process increases production costs, it significantly enhances the vessel’s durability.

5. Maintenance of Standard Cooking Vessels

• Wipe the vessel clean with a dry cloth after each use.
• Avoid dry heating the vessel, as this will damage the non-stick coating—without the coating, the vessel is

prone to rust.
• Do not damage the vessel’s shape or coating (e.g., via scratching, dropping, or impact).
• Store the vessel in a dry, dust-free environment to prevent rusting.