FOREWORD
1 Scope
2 Normative references
3 Terms and definitions
4 List of measurements
5 General conditions for the measurements
6 Dimensions and mass
7 Energy consumption and heating up time
8 Ability to control the temperature of a load
9 Heat distribution and heat supply
10 Heat performance of cooking zones
11 Smallest detected diameter for induction cooking zones
12 Power measurement of low power modes
13 Spillage capacity of hobs
Annex A (normative) Further requirements for measuring the energy consumption and heating up time for cooking areas
Annex B (informative) Aids for measuring the energy consumption according to Clause 7
Annex C (informative) Examples how to select and position the cookware for measurements according to Clause 7 and Annex A
Annex D (normative) Shade chart
Annex E (informative) Data and calculation sheet: energy consumption of a cooking process (see Clause 7 and Annex A)
Annex F (informative) Addresses of suppliers
Annex G (informative) Example for assessing the lower control position
Bibliography