Energy Conservation Program: Test Procedures for Cooking Products, 57373-57400 [2016-19229]
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Vol. 81
Monday,
No. 162
August 22, 2016
Part IV
Department of Energy
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10 CFR Part 430
Energy Conservation Program: Test Procedures for Cooking Products;
Proposed Rule
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DEPARTMENT OF ENERGY
10 CFR Part 430
[Docket No. EERE–2012–BT–TP–0013]
RIN 1904–AC71
Energy Conservation Program: Test
Procedures for Cooking Products
Office of Energy Efficiency and
Renewable Energy, Department of
Energy.
ACTION: Supplemental notice of
proposed rulemaking.
AGENCY:
On December 3, 2014, the
U.S. Department of Energy (DOE) issued
a supplemental notice of proposed
rulemaking (SNOPR) to revise its test
procedures for cooking products. As
part of the December 2014 test
procedure SNOPR, DOE proposed a
change to the test equipment that would
allow for measuring the energy
efficiency of induction cooking tops.
DOE also proposed methods to test noncircular electric surface units, electric
surface units with flexible concentric
cooking zones, full-surface induction
cooking tops, and gas burners with high
input rates. In this SNOPR, to address
issues raised by interested parties
regarding the ability of the previous
cooking top proposals to adequately
measure energy use during a
representative average use cycle, DOE
proposes to amend its test procedure for
all conventional electric cooking tops to
incorporate by reference the relevant
selections from European standard EN
60350–2:2013 ‘‘Household electric
cooking appliances Part 2: Hobs—
Methods for measuring performance’’
(EN 60350–2:2013). DOE also revises its
proposals for testing non-circular
electric surface units, electric surface
units with flexible concentric cooking
zones, and full-surface induction
cooking tops based on EN 60350–
2:2013. Furthermore, DOE proposes to
extend the test methods in EN 60350–
2:2013 to measure the energy
consumption of gas cooking tops by
correlating test equipment diameter to
burner input rate, including input rates
that exceed 14,000 British thermal units
per hour (Btu/h). DOE also proposes to
modify the calculations of conventional
cooking top annual energy consumption
and integrated annual energy
consumption to account for the
proposed water-heating test method.
DOE proposes to incorporate by
reference test structures from American
National Standards Institute (ANSI)
Z21.1–2016 ‘‘Household cooking gas
appliances’’ to standardize the
installation conditions under which
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SUMMARY:
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cooking tops are tested. DOE also
proposes minor technical clarifications
to the gas heating value correction and
other grammatical changes to the
regulatory text in appendix I that do not
alter the substance of the existing test
methods. With regard to conventional
ovens, DOE proposes to repeal the
regulatory provisions establishing the
test procedure for conventional ovens
under the Energy Policy and
Conservation Act (EPCA). DOE has
determined that the conventional oven
test procedure may not accurately
represent consumer use as it favors
conventional ovens with low thermal
mass and does not capture cooking
performance-related benefits due to
increased thermal mass of the oven
cavity.
DOE will accept comments, data,
and information regarding this SNOPR
no later than September 21, 2016. See
section V, ‘‘Public Participation,’’ for
details.
Any comments submitted must
identify the SNOPR for Test Procedures
for Cooking Products, and provide
docket number EE–2012–BT–TP–0013
and/or regulatory information number
(RIN) number 1904–AC71. Comments
may be submitted using any of the
following methods:
1. Federal eRulemaking Portal:
www.regulations.gov. Follow the
instructions for submitting comments.
2. Email: Induction-Cooking-Prod2012-TP-0013@ee.doe.gov. Include the
docket number and/or RIN in the
subject line of the message. Submit
electronic comments in WordPerfect,
Microsoft Word, PDF, or ASCII file
format, and avoid the use of special
characters or any form of encryption.
3. Postal Mail: Appliance and
Equipment Standards Program, U.S.
Department of Energy, Building
Technologies Office, Mailstop EE–5B,
1000 Independence Avenue SW.,
Washington, DC, 20585–0121.
Telephone: (202) 586–6636. If possible,
please submit all items on a compact
disc (CD), in which case it is not
necessary to include printed copies.
4. Hand Delivery/Courier: Appliance
and Equipment Standards Program, U.S.
Department of Energy, Building
Technologies Office, 950 L’Enfant Plaza
SW., 6th Floor, Washington, DC, 20024.
Telephone: (202) 586–6636. If possible,
please submit all items on a CD, in
which case it is not necessary to include
printed copies.
For detailed instructions on
submitting comments and additional
information on the rulemaking process,
see section V of this document (Public
Participation).
DATES:
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Docket: The docket, which includes
Federal Register notices, public meeting
attendee lists and transcripts,
comments, and other supporting
documents/materials, is available for
review at www.regulations.gov. All
documents in the docket are listed in
the regulations.gov index. However,
some documents listed in the index,
such as those containing information
that is exempt from public disclosure,
may not be publicly available.
A link to the docket Web page can be
found at: https://www.regulations.gov/
#!docketDetail;D=EERE-2012-BT-TP0013. This Web page will contain a link
to the docket for this notice on the
www.regulations.gov site. The
www.regulations.gov Web page will
contain simple instructions on how to
access all documents, including public
comments, in the docket. See section VII
for information on how to submit
comments through regulations.gov.
FOR FURTHER INFORMATION CONTACT:
Ms. Ashley Armstrong, U.S.
Department of Energy, Office of Energy
Efficiency and Renewable Energy,
Building Technologies Office, EE–2J,
1000 Independence Avenue SW.,
Washington, DC, 20585–0121.
Telephone: (202) 586–6590. Email:
ashley.armstrong@ee.doe.gov.
Ms. Celia Sher, U.S. Department of
Energy, Office of the General Counsel,
GC–33, 1000 Independence Avenue
SW., Washington, DC, 20585–0121.
Telephone: (202) 202–287–6122. Email:
Celia.Sher@hq.doe.gov.
For further information on how to
submit a comment, review other public
comments and the docket, or participate
in the public meeting, contact the
Appliance and Equipment Standards
Program staff at (202) 586–6636 or by
email: Induction-Cooking-Prod-2012TP-0013@ee.doe.gov.
SUPPLEMENTARY INFORMATION: DOE
intends to incorporate by reference
certain sections of the following
industry standards into 10 CFR part 430:
(1) ANSI Standard Z21.1–2016—
‘‘Household cooking gas appliances’’
(ANSI Z21.1).
• Copies of ANSI Z21.1, can be
obtained from ANSI, 25 W 43rd Street,
4th Floor, New York, NY, 10036, or by
going to https://webstore.ansi.org/
default.aspx.
(2) EN 60350–2:2013 ‘‘Household
electric cooking appliances Part 2:
Hobs—Methods for measuring
performance’’ (EN 60350–2:2013).
• Copies of EN 60350–2:2013, a
European standard approved by the
European Committee for
Electrotechnical Standardization
(CENELEC), can be obtained from the
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British Standards Institute (BSI Group),
389 Chiswick High Road, London, W4
4AL, United Kingdom, or by going to
https://shop.bsigroup.com/.
See section IV.M for a further
discussion of these standards.
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Table of Contents
I. Authority and Background
A. General Test Procedure Rulemaking
B. Test Procedures for Cooking Products
C. The January 2013 TP NOPR
D. The December 2014 TP SNOPR
II. Summary of the Supplemental Notice of
Proposed Rulemaking
III. Discussion
A. Products Covered by This Test
Procedure Rulemaking
1. Induction Cooking Tops
2. Gas Cooking Products with High Input
Rates
B. Repeal of the Conventional Oven Test
Procedure
C. Hybrid Test Block Method
1. Thermal Grease
2. Test Block Diameter and Composition
D. Water-heating Test Method
1. Representativeness of the Water-Heating
Test Method
2. Incorporating by Reference EN 60350–
2:2013
E. Multi-Ring and Non-Circular Surface
Units
F. Extending EN 60350–2:2013 to Gas
Cooking Tops
G. Annual Energy Consumption
H. Calculation of Annual Energy
Consumption of Combined Cooking
Products
I. Installation Test Conditions
J. Technical Clarification to the Correction
of the Gas Heating Value
K. Technical Grammatical Changes to
Certain Sections of Appendix I
L. Compliance with Other EPCA
Requirements
IV. Procedural Issues and Regulatory Review
A. Review Under Executive Order 12866
B. Review under the Regulatory Flexibility
Act
C. Review Under the Paperwork Reduction
Act of 1995
D. Review Under the National
Environmental Policy Act of 1969
E. Review Under Executive Order 13132
F. Review Under Executive Order 12988
G. Review Under the Unfunded Mandates
Reform Act of 1995
H. Review Under the Treasury and General
Government Appropriations Act, 1999
I. Review Under Executive Order 12630
J. Review Under Treasury and General
Government Appropriations Act, 2001
K. Review Under Executive Order 13211
L. Review Under Section 32 of the Federal
Energy Administration Act of 1974
M. Description of Materials Incorporated
by Reference
V. Public Participation
A. Submission of Comments
B. Issues on Which DOE Seeks Comment
1. Repeal of the Conventional Oven Test
Procedure
2. Gas Burners with High Input Rates
3. Hybrid Test Blocks
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4. Representativeness of the Water-Heating
Test Method for Electric Surface Units
5. Non-Circular and Flexible Electric
Surface Units
6. Representativeness of the Water-Heating
Test Method for Gas Surface Units
7. Annual Energy Consumption
Calculation
8. Combined Cooking Products
9. Installation Test Conditions
VI. Approval of the Office of the Secretary
I. Authority and Background
Title III of the Energy Policy and
Conservation Act of 1975 (42 U.S.C.
6291, et seq.; ‘‘EPCA’’ or, ‘‘the Act’’) sets
forth a variety of provisions designed to
improve energy efficiency. (All
references to EPCA refer to the statute
as amended through the Energy
Efficiency Improvement Act of 2015,
Public Law 114–11 (Apr. 30, 2015).) Part
B of title III, which for editorial reasons
was redesignated as Part A upon
incorporation into the U.S. Code (42
U.S.C. 6291–6309, as codified),
establishes the ‘‘Energy Conservation
Program for Consumer Products Other
Than Automobiles.’’ These include
cooking products,1 and specifically
conventional cooking tops 2 and
conventional ovens,3 the primary
subject of this document. (42 U.S.C.
6292(a)(10))
Under EPCA, the energy conservation
program consists essentially of four
parts: (1) Testing, (2) labeling, (3)
Federal energy conservation standards,
and (4) certification and enforcement
procedures. The testing requirements
consist of test procedures that
manufacturers of covered products must
use as the basis for (1) certifying to DOE
that their products comply with the
applicable energy conservation
standards adopted under EPCA, and (2)
making representations about the
efficiency of those products. Similarly,
DOE must use these test procedures to
determine whether the products comply
with any relevant standards
promulgated under EPCA.
1 DOE’s regulations define ‘‘cooking products’’ as
one of the following classes: Conventional ranges,
conventional cooking tops, conventional ovens,
microwave ovens, microwave/conventional ranges
and other cooking products. (10 CFR 430.2)
2 Conventional cooking top means a class of
kitchen ranges and ovens which is a household
cooking appliance consisting of a horizontal surface
containing one or more surface units which include
either a gas flame or electric resistance heating. (10
CFR 430.2)
3 Conventional oven means a class of kitchen
ranges and ovens which is a household cooking
appliance consisting of one or more compartments
intended for the cooking or heating of food by
means of either a gas flame or electric resistance
heating. It does not include portable or countertop
ovens which use electric resistance heating for the
cooking or heating of food and are designed for an
electrical supply of approximately 120 volts.(10
CFR 430.2)
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A. General Test Procedure Rulemaking
Under 42 U.S.C. 6293, EPCA sets forth
the criteria and procedures DOE must
follow when prescribing or amending
test procedures for covered products.
EPCA provides in relevant part that any
test procedures prescribed or amended
under this section shall be reasonably
designed to produce test results which
measure energy efficiency, energy use or
estimated annual operating cost of a
covered product during a representative
average use cycle or period of use and
shall not be unduly burdensome to
conduct. (42 U.S.C. 6293(b)(3))
In addition, if DOE determines that a
test procedure amendment is warranted,
it must publish proposed test
procedures and offer the public an
opportunity to present oral and written
comments on them. (42 U.S.C.
6293(b)(2)) Finally, in any rulemaking to
amend a test procedure, DOE must
determine to what extent, if any, the
proposed test procedure would alter the
measured energy efficiency of any
covered product as determined under
the existing test procedure. (42 U.S.C.
6293(e)(1))
B. Test Procedures for Cooking Products
DOE’s test procedures for
conventional cooking tops, conventional
ovens, and microwave ovens are
codified at appendix I to subpart B of 10
CFR part 430 (appendix I).
DOE established the test procedures
in a final rule published in the Federal
Register on May 10, 1978. 43 FR 20108,
20120–28. DOE revised its test
procedures for cooking products to more
accurately measure their efficiency and
energy use, and published the revisions
as a final rule in 1997. 62 FR 51976
(Oct. 3, 1997). These test procedure
amendments included: (1) A reduction
in the annual useful cooking energy; (2)
a reduction in the number of selfcleaning oven cycles per year; and (3)
incorporation of portions of
International Electrotechnical
Commission (IEC) Standard 705–1988,
‘‘Methods for measuring the
performance of microwave ovens for
household and similar purposes,’’ and
Amendment 2–1993 for the testing of
microwave ovens. Id. The test
procedures for conventional cooking
products establish provisions for
determining estimated annual operating
cost, cooking efficiency (defined as the
ratio of cooking energy output to
cooking energy input), and energy factor
(defined as the ratio of annual useful
cooking energy output to total annual
energy input). 10 CFR 430.23(i);
appendix I. These provisions for
conventional cooking products are not
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currently used for compliance with any
energy conservation standards because
the present standards are design
requirements; in addition, there is no
EnergyGuide 4 labeling program for
cooking products.
DOE subsequently conducted a
rulemaking to address standby and off
mode energy consumption, as well as
certain active mode testing provisions,
for residential dishwashers,
dehumidifiers, and conventional
cooking products. DOE published a final
rule on October 31, 2012 (77 FR 65942,
hereinafter referred to as the October
2012 Final Rule), adopting standby and
off mode provisions that satisfy the
EPCA requirement that DOE include
measures of standby mode and off mode
power in its test procedures for
residential products, if technically
feasible. (42 U.S.C. 6295(gg)(2)(A))
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C. The January 2013 TP NOPR
On January 30, 2013, DOE published
a notice of proposed rulemaking (NOPR)
(78 FR 6232, hereinafter referred to as
the January 2013 TP NOPR) proposing
amendments to appendix I that would
allow for measuring the active mode
energy consumption of induction
cooking products (i.e., conventional
cooking tops equipped with induction
heating technology for one or more
surface units 5 on the cooking top). DOE
proposed to incorporate induction
cooking tops by amending the definition
of ‘‘conventional cooking top’’ to
include induction heating technology.
Furthermore, DOE proposed to require
for all cooking tops the use of test
equipment compatible with induction
technology. Specifically, DOE proposed
to replace the solid aluminum test
blocks currently specified in the test
procedure for cooking tops with hybrid
test blocks comprising two separate
pieces: an aluminum body and a
stainless steel base. In the January 2013
TP NOPR, DOE also proposed
amendments to include a clarification
that the test block size be determined
using the smallest dimension of the
electric surface unit. 78 FR 6232, 6234
(Jan. 30, 2013).
D. The December 2014 TP SNOPR
On December 3, 2014, DOE published
an SNOPR (79 FR 71894, hereinafter
referred to as the December 2014 TP
SNOPR), modifying its proposal from
the January 2013 TP NOPR to more
4 For more information on the EnergyGuide
labeling program, see: www.access.gpo.gov/nara/
cfr/waisidx_00/16cfr305_00.html.
5 The term surface unit refers to burners for gas
cooking tops, electric resistance heating elements
for electric cooking tops, and inductive heating
elements for induction cooking tops.
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accurately measure the energy efficiency
of induction cooking tops. DOE
proposed to add a layer of thermal
grease between the stainless steel base
and aluminum body of the hybrid test
block to facilitate heat transfer between
the two pieces. DOE also proposed
additional test equipment for electric
surface units with large diameters (both
induction and electric resistance) and
gas cooking top burners with high input
rates. 79 FR 71894 (Dec. 3, 2014). In
addition, DOE proposed methods to test
non-circular electric surface units,
electric surface units with flexible
concentric cooking zones, and fullsurface induction cooking tops. Id.
In the December 2014 TP SNOPR,
DOE also proposed to incorporate
methods for measuring conventional
oven volume, clarify that the existing
oven test block must be used to test all
ovens regardless of input rate, and
provide a method to measure the energy
consumption and efficiency of
conventional ovens equipped with an
oven separator. 79 FR 71894 (Dec. 3,
2014). On July 3, 2015, DOE published
a final rule addressing the test
procedure amendments for conventional
ovens only. (80 FR 37954, hereinafter
referred to as the July 2015 Final Rule).
In this SNOPR, DOE is continuing the
rulemaking to consider additional
methodology for testing conventional
cooking tops. In addition, based on
further review of public comments and
data provided by manufacturers, DOE is
proposing in this SNOPR to repeal the
regulatory provisions establishing the
test procedures of conventional ovens.
II. Summary of the Supplemental
Notice of Proposed Rulemaking
DOE received comments on the
energy conservation standards NOPR for
conventional ovens (80 FR 33030)
published on June 10, 2015 (the June
2015 STD NOPR) highlighting
uncertainty about whether the unique
features of commercial-style ovens were
appropriately accounted for when
measuring energy consumption using
the existing conventional oven test
procedure. After review of these
comments, DOE determined that
additional investigation is required to
establish a representative test procedure
for conventional ovens. DOE is
proposing to repeal the provisions in the
existing cooking products test procedure
relating to conventional ovens.
For conventional cooking tops, based
on review of the public comments
received in response to the December
2014 TP SNOPR, and a series of
manufacturer interviews conducted in
February and March 2015 to discuss key
concerns regarding the hybrid test block
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method proposed in the December 2014
TP SNOPR, DOE is withdrawing its
proposal for testing conventional
cooking tops with a hybrid test block.
Instead, DOE proposes to modify its test
procedure to incorporate by reference
the relevant sections of EN 60350–
2:2013 ‘‘Household electric cooking
appliances Part 2: Hobs—Methods for
measuring performance’’ 6 (EN 60350–
2:2013), which uses a water-heating test
method to measure the energy
consumption of electric cooking tops.
EN 60530–2:2013 specifies heating a
water load to a certain temperature at
the maximum energy input setting for a
single surface unit, and then reducing
the energy input to the surface unit to
a lower setting for an extended
simmering period. The test method
specifies the quantity of water to be
heated in a standardized test vessel
whose size is based on the diameter of
the surface unit under test. For each
surface unit, the test energy
consumption is measured and then
divided by the mass of the water load
used to test each surface unit to
calculate the energy consumed per gram
of water. The measurements of energy
consumption per gram of water
calculated for each surface unit are
averaged, then normalized to a single
water quantity to determine the total
energy consumption of the cooking top.
Based on DOE’s further review of a
report on round robin testing
commissioned by the European
Committee of Domestic Equipment
Manufacturers (CECED) 7 using a draft
version of EN 60350–2:2013 conducted
in 2011, review of the public comments
received in response to the December
2014 TP SNOPR, and a series of
manufacturer interviews conducted in
February 2015, as well as further
evaluation of DOE’s own test data, DOE
determined that the test methods to
measure surface unit energy
consumption specified in EN 60350–
2:2013 produce repeatable and
reproducible test results. DOE also notes
that the test vessels specified in EN
60350–2:2013 are compatible with all
cooking top technologies. Additionally,
the range of test vessel diameters
specified in EN 60350–2:2013 covers the
full range of surface unit diameters
available on the U.S. market. Moreover,
incorporating EN 60350–2:2013 by
reference has the benefit of
harmonization with international testing
6 Hob
is the British English term for cooking top.
National Agency for New Technologies,
Energy and Sustainable Economic Development—
Technical Unit Energy Efficiency (ENEA–UTEE),
‘‘CECED Round Robin Tests for Hobs and
Microwave Ovens—Final Report for Hobs,’’ July
2011.
7 Italian
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methods. Although DOE is proposing to
incorporate the EN 60350–2:2013
method to measure the energy
consumption of the cooking top, DOE is
proposing to modify the water quantity
used to normalize the total energy
consumption of the cooking top, in
order to estimate a representative
annual energy consumption for the U.S.
market.
In the December 2014 TP SNOPR,
DOE proposed test methods for noncircular electric cooking top surface
units and full-surface induction cooking
tops with ‘‘cook anywhere’’
functionality. 79 FR 71894, 71905 (Dec.
3, 2014). In this SNOPR, DOE proposes,
instead, to adopt the test methods and
specifications for non-circular surface
units and full-surface induction cooking
tops included in EN 60350–2:2013.
However, for surface units with flexible
concentric sizes (i.e., units with
multiple zones of the same shape but
varying shortest dimensions), DOE
continues to propose that the surface
unit be tested at each unique size
setting. DOE also further clarifies in this
SNOPR that for all cooking tops,
specialty surface units such as bridge
zones, warming plates, grills, and
griddles are not covered by the
proposed appendix I.
Only electric cooking tops are covered
by the methods specified in EN 60350–
2:2013. DOE is proposing to extend the
water-heating test method to gas
cooking tops by correlating the burner
input rate and test vessel diameters
specified in EN 30–2–1:1998 Domestic
cooking appliances burning gas—Part
2–1: Rational use of energy—General
(EN 30–2–1) to the test vessel diameters
and water loads already included in EN
60350–2:2013. The range of gas burner
input rates covered by EN 30–2–1
includes burners exceeding 14,000
British thermal units per hour (Btu/h),
and thus provides a method to test gas
burners with high input rates.
Although EN 60350–2:2013 includes a
method to determine the normalized
per-cycle energy consumption of the
cooking top, it does not include a
method to determine total annual
energy consumption. DOE is proposing
in this SNOPR to include a calculation
of the annual energy consumption and
integrated annual energy consumption
of conventional cooking tops using the
cooking frequency determined in the
2009 DOE Energy Information
Administration (EIA) Residential Energy
Consumption Survey (RECS).8 The EIA
RECS collects energy-related data for
occupied primary housing units in the
8 Available online at: https://www.eia.gov/
consumption/residential/data/2009/.
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United States. DOE also reviewed recent
field energy use survey data presented
in the 2010 California Residential
Appliance Saturation Study (CA
RASS) 9 and the Florida Solar Energy
Center (FSEC) 10 to determine whether
the proposed test method and cooking
frequency based on RECS data produce
an annual energy consumption
representative of consumer use. Based
on this CA RASS and FSEC field use
data, and based on testing of a sample
of products, DOE determined that the
estimated annual active mode cooking
top energy consumption using the
proposed test method and cooking
frequency based on RECS data does not
adequately represent consumer use. As
a result, DOE is proposing to normalize
the cooking frequency to account for
differences between the duration of a
cooking event represented in the RECS
data and DOE’s proposed test load for
measuring the energy consumption of
the cooking top. DOE is proposing to
use the resulting normalized number of
cooking cycles per year multiplied by
the normalized per-cycle energy
consumption and the number of days in
a year (365) to calculate annual active
mode cooking energy consumption for
the cooking top.
DOE also proposes to define the term
‘‘combined cooking product’’ as a
cooking product that combines a
conventional cooking product with
other appliance functionality, which
may or may not include another cooking
product. Examples of such ‘‘combined
cooking products’’ include conventional
ranges, microwave/conventional
cooking tops, microwave/conventional
ovens, and microwave/conventional
ranges. In this SNOPR, DOE is
proposing to clarify that the active mode
test procedures in appendix I apply to
the conventional cooking top
component of a combined cooking
product. However, the combined lowpower of these products can only be
measured for the combined product and
not the individual components. Thus,
DOE is proposing a method to apportion
the combined low-power mode energy
consumption measured for the
combined cooking product to the
individual cooking top component of
9 California Energy Commission. 2009 California
Residential Appliance Saturation Study, October
2010. Prepared for the California Energy
Commission by KEMA, Inc. Contract No. 200–
2010–004. <https://www.energy.ca.gov/
2010publications/CEC-200-2010-004/CEC-2002010-004-V2.PDF>.
10 FSEC 2010. Updated Miscellaneous Electricity
Loads and Appliance Energy Usage Profiles for Use
in Home Energy Ratings, the Building America
Benchmark and Related Calculations. Published as
FSEC–CR–1837–10, Florida Solar Energy Center,
Cocoa, FL.
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the combined cooking product using the
ratio of component cooking hours per
year to the total cooking hours per year
of the combined cooking product.
DOE is also aware that the installation
test conditions currently specified in
appendix I are not clearly defined.
Thus, DOE is proposing to incorporate
by reference test structures from the
ANSI standard Z21.1–2016—
‘‘Household cooking gas appliances’’
(ANSI Z21.1) to standardize the
conditions under which cooking tops
are tested.
DOE also notes that section 2.9.4 of
the existing test procedure in appendix
I does not clearly state what temperature
and pressure conditions should be used
to correct the gas heating value. DOE is
proposing to clarify that the
measurement of the heating value of
natural gas or propane specified in
section 2.9.4 in appendix I be corrected
to standard pressure and temperature
conditions in accordance with the U.S.
Bureau of Standards, circular C417,
1938.
Finally, DOE is proposing minor
technical grammatical corrections to
certain sections of appendix I that serve
as clarifications and do not change the
substance of the test method.
III. Discussion
A. Products Covered by This Test
Procedure Rulemaking
As discussed in section I.A, DOE has
the authority to amend test procedures
for covered products. 42 U.S.C.
6292(a)(10) of EPCA covers kitchen
ranges and ovens. In a final rule issued
on September 8, 1998 (63 FR 48038),
DOE amended its regulations to
substitute the term ‘‘kitchen ranges and
ovens’’ with ‘‘cooking products’’. DOE
regulations currently define ‘‘cooking
products’’ as consumer products that are
used as the major household cooking
appliances. They are designed to cook
or heat different types of food by one or
more of the following sources of heat:
gas, electricity, or microwave energy.
Each product may consist of a
horizontal cooking top containing one
or more surface units and/or one or
more heating compartments. They must
be one of the following classes:
conventional ranges, conventional
cooking tops, conventional ovens,
microwave ovens, microwave/
conventional ranges and other cooking
products.11 (10 CFR 430.2)
11 As discussed in the January 2013 TP NOPR and
December 2014 TP SNOPR, DOE proposed to
amend the definition of ‘‘conventional cooking top’’
to include products that feature electric inductive
heating surface units. 78 FR 6232, 6234–6235 (Jan.
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In this SNOPR, DOE is addressing test
procedures for conventional cooking
tops and is proposing to repeal the test
procedures for conventional ovens In
addition, because DOE regulations
currently continue to use the term
‘‘kitchen ranges and ovens’’ and other
terms to describe the product that is the
subject of this rulemaking, DOE
proposes in this SNOPR to consistently
refer to the product as ‘‘cooking
products’’ in DOE’s regulations codified
at 10 CFR parts 429 and 430.
DOE notes that certain residential
household cooking appliances combine
a conventional cooking product
component with other appliance
functionality, which may or may not
perform a cooking-related function.
Examples of such ‘‘combined cooking
products’’ include a conventional range,
which combines a conventional cooking
top and one or more conventional
ovens; a microwave/conventional
cooking top, which combines a
microwave oven and a conventional
cooking top; a microwave/conventional
oven, which combines a microwave
oven and a conventional oven; and a
microwave/conventional range, which
combines a microwave oven and a
conventional oven in separate
compartments and a conventional
cooking top. Because combined cooking
products may consist of multiple classes
of cooking products, any potential
conventional cooking top or oven
energy conservation standard would
apply to the individual components of
the combined cooking product. Thus,
the cooking top test procedures
proposed in this SNOPR also apply to
the individual conventional cooking top
portion of a combined cooking product.
Because combined cooking products are
a kind of cooking product that combines
a conventional cooking product with
other appliance functionality and not a
distinct product class, DOE is proposing
to remove the definitions of the various
kinds of combined cooking products
that are currently included in 10 CFR
430.2, and then add a definition of
‘‘combined cooking product’’ to
appendix I, as this definition would be
related to the test of combined cooking
products and is not a unique product
class itself. DOE also notes that the
definitions of conventional cooking top,
conventional oven, microwave oven,
and other cooking products refer to
these products as classes of cooking
products. Because these are more
general product categories and not
30, 2013); 79 FR 71894, 71897 (Dec. 3, 2014). As
DOE did not receive any additional comments on
this proposal, DOE is maintaining these proposed
modifications in this SNOPR.
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specific product classes, DOE is
proposing to amend the definitions of
conventional cooking top, conventional
oven, microwave oven, and other
cooking products in 10 CFR 430.2 to
reflect this clarification.
In its product testing conducted in
support of the December 2014 TP
SNOPR, DOE observed that for
combined cooking products, the annual
combined low-power mode energy
consumption can only be measured for
the combined cooking product and not
the individual components. In order to
calculate the integrated annual energy
consumption of the conventional
cooking top component separately, DOE
is proposing in this SNOPR to allocate
a portion of the combined low-power
mode energy consumption measured for
the combined cooking product to the
conventional cooking top component
using the estimated annual cooking
hours for the given components
comprising the combined cooking
product. Similarly for microwave ovens,
in order to calculate the annual
combined low-power mode energy
consumption for the microwave oven
component separately, DOE is
proposing to allocate a portion of the
combined low-power mode energy
consumption measured for the
combined cooking product to the
microwave oven component, based on
the estimated annual cooking hours for
the given components comprising the
combined cooking product. Section III.H
provides a complete discussion of the
derivation of integrated annual energy
consumption for the individual
components of a combined cooking
product.
Gas Cooking Products With High Input
Rates
In the December 2014 TP SNOPR,
DOE proposed to amend the
conventional cooking top test procedure
in appendix I to measure the energy use
of gas surface units with high input
rates and noted that the current
definition for ‘‘conventional cooking
top’’ in 10 CFR 430.2 already covers
conventional gas cooking products with
higher input rates (including
commercial-style gas cooking products),
as these products are household cooking
appliances with surface units or
compartments intended for the cooking
or heating of food by means of a gas
flame. DOE considers a cooking top
burner with a high input rate to be a
burner rated greater than 14,000 Btu/h.
79 FR 71894, 71897 (Dec. 3, 2014).
Sub-Zero Group, Inc. (Sub-Zero)
commented that cooking with larger
cooking vessels and high performance
burners requires increased grate-to-
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burner spacing to maximize air flow and
improve burner combustion, which in
turn impacts efficiency as measured by
the test procedure. According to SubZero, a ‘‘one size fits all’’ test procedure
is inequitable and would place gas
cooking tops with higher input rates at
a market disadvantage. (Sub-Zero, TP
No. 20 at p. 3) 12 Sub-Zero also
commented that the proposed test
procedure does not accurately measure
the performance and efficiency of the
larger, higher-output components and
leads to misleading results. (Sub-Zero,
TP No. 20 at pp. 2–3) Sub-Zero believes
that due to the lack of data, test
procedure complexities, and the limited
potential for energy savings, DOE
should exempt high-performance
products (i.e., commercial-style cooking
tops) from standards until adequate
further analysis is conducted such that
these products can be accurately and
fairly evaluated. (Sub-Zero, TP No. 20 at
p. 3)
As discussed further in the following
sections, and specifically in section III.F
of this notice, DOE is proposing that the
energy consumption of conventional gas
cooking tops be measured using a range
of test vessel diameters and water loads
that are selected based on input rate of
the burner, including those with burners
having input rates greater than 14,000
Btu/h (including commercial-style gas
cooking tops). The current definition for
‘‘conventional cooking top’’ in 10 CFR
430.2 already covers conventional gas
cooking products with higher input
rates, as these products are household
cooking appliances with surface units or
compartments intended for the cooking
or heating of food by means of a gas
flame.
B. Repeal of the Conventional Oven Test
Procedure
The existing test procedure to
measure the active mode annual energy
consumption of conventional ovens in
appendix I involves setting the oven
controls to achieve an average internal
cavity temperature that is 325 degrees
Fahrenheit (°F) ± 5 °F higher than the
room ambient air temperature and
measuring the amount of energy
required to raise the temperature of an
aluminum block test load from room
temperature to 234 °F above its initial
temperature. The measured energy
12 A notation in the form ‘‘Sub-Zero, TP No. 20
at p. 3’’ identifies a written comment (1) made by
Sub-Zero on the Test Procedure for cooking
products; (2) recorded in document number 20 that
is filed in the docket of this cooking products test
procedures rulemaking (Docket No. EERE–2012–
BT–TP–0013) and available for review at
www.regulations.gov; and (3) which appears on
page 3 of document number 20.
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consumption includes the energy input
during the time the load is being heated
plus the energy consumed during fanonly mode. In the July 2015 TP Final
Rule, DOE did not modify the active
mode test method but proposed to
incorporate methods for measuring
conventional oven volume according to
an Association of Home Appliance
Manufacturers (AHAM) procedure,13 to
clarify that the existing oven test block
must be used to test all ovens regardless
of input rate, and to measure the energy
consumption and efficiency of
conventional ovens equipped with an
oven separator. 80 FR 37954.
As part of the concurrent energy
conservation standards rulemaking
analysis, DOE received comments
regarding the representativeness of the
active mode oven test procedure in
appendix I for commercial-style cooking
products. Sub-Zero commented that
‘‘high performance’’ (i.e., commercialstyle) ovens include the following
design features that enhance cooking
performance (professional quality
baking, broiling, roasting, slow bake,
proofing, and other functions) but
negatively impact efficiency and are not
accounted for in the existing test
procedure:
• Heavier gauge materials which
extend product life and enhance
product quality, cooking functionality
and durability;
• Configurations that allow for up to
six-rack baking capability with full
extension, heavy-gauge oven racks to
support large loads and provide
enhanced safety and ergonomic benefit;
• Full oven-height dual convection
blowers to optimize cooking air flow;
• Hidden bake elements that enhance
customer safety, cleanability and heat
distribution for better cooking
performance;
• Controls and software to maximize
the long-term reliability of oven cavity
porcelain when employing a hidden
bake element; and
• Cooling fans for the electronic
printed circuit boards that provide
precise oven control and touch-screen
user interface for cooking modes and
other features. (Sub-Zero, STD No. 25 at
pp. 3, 5–6) 14
13 The test standard published by the AHAM
titled, ‘‘Procedures for the Determination and
Expression of the Volume of Household Microwave
and Conventional Ovens,’’ Standard OV–1–2011.
14 A notation in the form ‘‘Sub-Zero, STD No. 25
at p. 3’’ identifies a written comment (1) made by
Sub-Zero on the Energy Conservation Standards for
conventional ovens; (2) recorded in document
number 25 that is filed in the docket of the cooking
product energy conservation standards rulemaking
(Docket No. EERE–2014–BT–STD–0005) and
available for review at www.regulations.gov; and (3)
which appears on page 3 of document number 25.
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BSH also noted that commercial-style
ovens include unique design features as
identified by Sub-Zero, and listed the
following additional design features
associated with commercial-style
products:
• Soft-close hinges to handle constant
loading and unloading of the oven to
eliminate the noise of slamming doors;
• A variety of modes and options not
typically found in residential-style
products (e.g., rapid steam generator,
additional convection heating element,
high power combination modes such as
convection broil and steam convection);
• Powerful heating elements to
maintain set temperatures during
sessions of loading and unloading food
(e.g., caterers and entertainers at large
house parties); and
• Very large usable baking space, e.g.,
two ovens in a 60-inch range that
operate independently to provide more
versatility in cooking with each cavity
capable of cooking one to three racks of
food. In addition, commercial-style
ovens can accommodate commercial
baking pans that are more than twice the
size of standard residential baking pans.
(BSH, STD No. 41 at p. 2)
BSH and Miele also commented that
DOE should consider whether a
different test procedure is needed that
adequately measures commercial-style
products’ energy use and accounts for
the enhanced cooking performance.
(BSH, STD No. 41 at p. 3; Miele, STD
No. 42 at pp. 1–2) Miele commented
that the DOE test procedure does not
adequately reflect the energy use of
commercial-style products because it
does not account for the effects of door
openings and the energy required for
thermal recovery. Miele noted that the
added mass of commercial-style ovens
provides the advantage of requiring less
energy and time to recover from a door
opening, which alters the quality of
foods being cooked. (Miele, STD No. 42
at pp. 1–2)
Based on DOE’s review of these
comments and additional data provided
by manufacturers, DOE determined that
commercial-style ovens typically
incorporate design features (e.g.,
heavier-gauge cavity construction, high
input rate burners, extension racks) that
result in inherently lower efficiencies
than for residential-style ovens with
comparable cavity sizes, due to the
greater thermal mass of the cavity and
racks when measured using the test
procedure adopted in the July 2015 TP
Final Rule. Furthermore, DOE
concludes that certain additional factors
that are not currently addressed in the
test procedure, such as the impact of
door openings on thermal recovery,
could, if included in the test procedure,
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alter the efficiencies of commercial-style
ovens relative to the efficiencies of
residential-style ovens. For these
reasons, DOE is proposing to repeal the
provisions in appendix I for measuring
conventional oven integrated annual
energy consumption (IAEC). In addition,
because DOE is proposing to repeal the
provisions for measuring conventional
oven IAEC, DOE is also proposing to
remove the reference to AHAM OV–1–
2011 ‘‘Procedures for the Determination
and Expression of the Volume of
Household Microwave and
Conventional Ovens’’ contained in 10
CFR 430.3.
C. Hybrid Test Block Method
DOE received a number of comments
from interested parties on the cooking
top active mode test procedure
proposed in the December 2014 TP
SNOPR. In February and March of 2015,
DOE also conducted a series of
interviews with manufacturers
representing the majority of the U.S.
market to discuss key issues with the
proposed cooking top test procedure.
The concerns of interviewed
manufacturers were similar to those
expressed in the written comments on
the proposal, but were collected from a
larger group of manufacturers. Overall,
interested parties’ major concerns with
the hybrid test block method, as
proposed, included the thermal grease
specification, the fabrication of the
hybrid test block, the proposed test
block diameters, and the
representativeness, repeatability, and
reproducibility of the hybrid test block
method. Given the feedback from
interested parties, and for the reasons
discussed in the following sections,
DOE is no longer proposing to amend
appendix I to require hybrid test blocks
and is instead proposing to incorporate
by reference the relevant sections of the
water-heating test method for measuring
the energy consumption of cooking tops
in EN 60350–2:2013.
1. Thermal Grease
In the December 2014 TP SNOPR,
DOE proposed that a layer of thermal
grease should be applied evenly
between the contacting surfaces of the
stainless steel base and the aluminum
body of the hybrid test block for all test
block sizes. The amount of thermal
grease applied to the test block
depended on the test block diameter.
DOE also proposed a minimum thermal
conductivity for the grease and that the
layer of thermal grease be periodically
reapplied, as DOE observed that the
grease would dry out after several tests.
79 FR 71894, 71906–71908 (Dec. 3,
2014).
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General Electric Appliances (GE)
commented in response to the December
2014 TP SNOPR that it was not able to
replicate the DOE test results using the
proposed test methods. (GE, TP No. 17
at p. 2) Specifically, GE observed during
its testing that the aluminum body slid
off the stainless steel base, the thermal
grease dried out, and the amount of
grease between the blocks changed from
one test to another. Id. During
individual manufacturer interviews,
multiple manufacturers also confirmed
the block-sliding phenomenon and the
issues with dried out grease.
Additionally, AHAM, BSH Home
Appliances Corporation (BSH), and GE
noted that DOE did not specify an
operating temperature range nor
application thickness for the thermal
grease, and also noted that the thermal
conductivity and viscosity of the grease
might change over time or after repeated
use at high temperatures. (BSH, TP No.
16 at p. 11; GE, TP No. 17 at p. 2;
AHAM, TP No. 18 at p. 3)
After further investigation into the
properties of the thermal grease used
during the testing conducted to support
the December 2014 TP SNOPR, DOE
agrees that further specifications would
be necessary to ensure that the hybrid
test block method is sufficiently
repeatable and reproducible. DOE
became aware, through discussions with
a thermal grease supplier, that thermal
grease formulations are not required to
be rated according to a test standard.
Additionally, although such a test
standard exists, the grease supplier
commented that the rating method is for
a specific set of conditions and
materials, and may not be reflective of
all applications. Thus, different thermal
greases with the same published
characteristics may perform differently
when used with the hybrid test blocks.
DOE’s research also suggests that
effective thermal conductivity depends
on how the thermal grease fills the
microscopic crevices of the test block
surface, meaning that the effective
thermal conductivity of the grease could
change from test block to test block
depending on how the metal was
machined. Some thermal greases also
have temperature- and time-dependent
stabilization periods which are not
explicitly defined by the grease
supplier, leading to further
opportunities for variation in
performance with each application.
Depending on the allowable operating
temperature range, some thermal greases
may dry out more quickly than others,
suggesting that simply specifying a
maximum number of runs for a given
application of grease is not sufficient.
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Moreover, DOE does not believe it is
practical to specify and measure the
thickness for the layer of applied grease.
The required amount and thickness
would vary both with the material
properties of the grease as well as the
technique used to apply the grease to
the test block surface.
AHAM also commented that the
hybrid test block, as proposed, is not yet
appropriate for testing induction
technologies because of the variability
in the temperature gradient between its
steel base and aluminum body with
respect to different heating elements,
which in turn affects the efficiency
result. (AHAM, TP No. 18 at p. 3) BSH
commented that by basing its analysis
exclusively on only nine different
appliances in the December 2014 TP
SNOPR, DOE did not completely
consider the diversity of induction
technology. (BSH, TP No. 16 at p. 1)
DOE notes that it initially proposed to
add a layer of thermal grease to the
hybrid test block to facilitate heat
transfer between the base and body of
the hybrid test block, specifically when
used with induction cooking
technology. If heat does not transfer
from the stainless steel base to the
aluminum body at a fast enough rate,
the sensors and control algorithms
designed to limit the surface
temperature of the surface unit may turn
off or limit power to the surface unit to
prevent it from overheating and
damaging the cooking top. Although
adding thermal grease to the hybrid test
block helped to minimize this issue for
the cooking tops in DOE’s test sample,
during recent interviews, a few
manufacturers noted that they use a
lower temperature threshold and
different control strategies to prevent
overheating in induction heating
elements. As a result, these
manufacturers stated that they were
unable to complete a test of an
induction surface unit without the unit
overheating.
For the reasons described in this
preamble, DOE has determined that
thermal grease cannot be specified
without significant further study or
further modification in the construction
of the hybrid test block.
2. Test Block Diameter and Composition
In addition to the two existing test
block diameters specified in appendix I
for the testing of conventional cooking
tops, DOE proposed in the December
2014 TP SNOPR an additional test block
diameter for electric surface units
having a smallest dimension of 10
inches or greater and for gas surface
units with input rates greater than or
equal to 14,000 Btu/h. 79 FR 71894,
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71904 (Dec. 3, 2014). DOE based its
assessment on a review of the electric
surface unit diameters and pan sizes
available on the market, as well as
investigative testing of the carbon
monoxide emissions and measured
efficiencies of various test block sizes on
gas cooking tops with high-input rate
burners. DOE tentatively concluded
that, by adding only one larger
additional test block diameter, the test
procedure would appropriately capture
cooking tops designed to be used with
large cookware, without increasing the
test burden for manufacturers. Id.
During manufacturer interviews, most
manufacturers highlighted the need for
DOE to specify larger test block sizes to
test electric surface units having 12-inch
and 13-inch diameters and gas surface
units with high input rates. In written
comments, BSH, GE, and AHAM
asserted that the proposed test block
sizes do not adequately reflect the
surface unit sizes currently available on
the market, given that some electric
surface units exceed 11 inches in
diameter. (BSH, TP No. 16 at p. 5; GE,
TP No. 17 at p. 2; AHAM, TP No. 18 at
p. 2) Sub-Zero also noted that there are
a variety of large cooking zones on
electric cooktops, induction cooktops,
and gas burner systems that the
proposed test block diameters would
not adequately evaluate. Sub-Zero stated
that these products would be
disadvantaged if the test equipment
does not match the size of the surface
unit. (Sub-Zero, TP No. 20 at p. 3) SubZero further stated that for gas burners,
caps can be as large as 4 inches in
diameter and when combined with gas
burner designs that project the flame
horizontally in order to evenly
distribute heat to a cooking utensil with
a large footprint, rather than focusing an
intense flame towards the center, the
surface contact of the burner will be
greatly minimized if used with a smalldiameter test block. (Sub-Zero, TP No.
20 at p. 3)
DOE notes that most user instruction
manuals for conventional cooking tops,
regardless of heating technology type,
specify that pot or pan size should
match the size of the surface unit. After
reviewing public comments and
information received during
manufacturer interviews, and further
review of the surface unit diameters
available on the market, DOE
acknowledges that it should consider
additional test equipment diameters for
the testing of conventional cooking tops.
The test equipment should be
reasonably matched to the diameter of
the surface unit or the gas burner input
rate. In section III.D of this notice, DOE
describes the range of test vessel
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diameters and water loads it is
proposing to incorporate by reference
from EN 60350–2:2013 as part of this
SNOPR.
During the interviews conducted in
February and March of 2015, multiple
manufacturers commented that they had
difficulty obtaining the proposed hybrid
test block materials in the diameter and
thickness proposed in the December
2014 TP SNOPR. GE also commented in
response to the December 2014 TP
SNOPR that the components of the
proposed hybrid test block, especially
for the stainless steel base, had not been
proven to be easily procured in the
required diameter and to the flatness
tolerances specified by DOE, nor had
the durability of this thickness been
assessed. (GE, TP No. 17 at p. 2)
Although DOE did not have difficulty
procuring the proposed hybrid test
block materials in the diameters and
flatness tolerances specified,
manufacturer comments regarding the
difficulties of producing the test block
factored into DOE’s decision to consider
alternative cooking top test methods
discussed in the following sections.
Energy Innovations commented that
the DOE test procedure test results as
presented in the December 2014 TP
SNOPR represent the heat transfer
efficiency from the cooking top to the
cooking utensil, rather than the cooking
efficiency, and appear to be reasonable
for determining the energy efficiency of
cooking in a covered utensil without
significant losses due to escaped steam.
(Energy Innovations, TP No. 15 at pp. 9–
10) Energy Innovations commented that
much energy is wasted in generating
steam, and thus the actual cooking
efficiency is much lower than the heat
transfer efficiency. (Energy Innovations,
TP No. 15 at p. 9) Energy Innovations
also commented that cooking with a
covered utensil prevents steam from
escaping the utensil and greatly reduces
the amount of energy required to
maintain a boiling state of the contents.
(Energy Innovations, TP No. 15 at p. 5)
However, Energy Innovations presented
survey data in which 81 percent of
respondents reported not using covered
utensils most of the time, and 28
percent reported conducting most of
their cooking without the cover at all.
(Energy Innovations, TP No. 15 at p. 8)
For this reason, Energy Innovations
commented that DOE should develop a
multiplicative factor representative of
how consumers actually use cooking
utensils to convert heat transfer
efficiency to an estimate of the realworld energy efficiency. (Energy
Innovations, TP No. 15 at pp. 9–10)
As discussed in section III.D of this
notice, DOE is proposing in this SNOPR
to incorporate by reference the waterheating test methods provided in EN
60350–2:2013. The proposed test
method requires the use of test vessels
with lids with holes to allow for
evaporation of water to simulate the
energy uptake of a food load during the
simmering phase of the test. DOE
welcomes comment on whether the
proposed test method accurately reflects
real-world use.
D. Water-Heating Test Method
The test method to measure the
energy consumption of electric cooking
tops provided in EN 60350–2:2013 is
similar to the existing DOE test
procedure for conventional cooking tops
specified in appendix I in that it
consists of two phases. The first phase
of the EN 60350–2 test requires heating
a test load to a calculated ‘‘turndown
temperature’’ at the maximum energy
input setting. During the second phase
of the test, the energy input rate is
reduced to a setting that will maintain
the water temperature above 194 °F (a
simmering temperature) but as close to
194 °F as possible without additional
adjustment of the low-power setting.
The test ends 20 minutes after the
temperature first increases above 194 °F.
To determine the turndown
temperature, EN 60350–2:2013 requires
an initial test to determine the number
of degrees that the temperature
continues to rise after turning the unit
off from the maximum energy input
setting. For the test load, EN 60350–
2:2013 specifies a quantity of water to
be heated in a standardized test vessel.
The test vessel consists of a thin-walled
stainless steel cylinder attached to a flat,
stainless steel 430 base plate. The test
method also specifies an aluminum lid
with vent holes and a small center hole
to fix the thermocouple in the center of
the pot. There are eight standardized
cooking vessel diameters ranging from
4.7 inches to 13 inches, one of which is
selected to test a given surface unit
based on the diameter of the surface
unit. The amount of water also varies
with test vessel diameter. Table III.1
lists the full range of test vessel
diameters, water loads, and the
corresponding surface unit diameters as
specified in EN 60350–2:2013 for
electric cooking tops. EN 60350–2:2013
also classifies the specified test vessels
into categories representing different
cookware types.
TABLE III.1—EN 60350–2:2013 TEST VESSEL DIAMETER AND WATER LOAD
Mass of the water
load
lbs (kg)
4.72 (120) ........................................................................................
5.91 (150) ........................................................................................
7.09 (180) ........................................................................................
8.27 (210) ........................................................................................
9.45 (240) ........................................................................................
10.63 (270) ......................................................................................
11.81 (300) ......................................................................................
12.99 (330) ......................................................................................
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Test vessel diameter
inches (mm)
1.43
2.27
3.31
4.52
5.95
7.54
9.35
11.33
The number of test vessels needed to
assess the energy consumption of the
cooking top is based on the number of
controls that can be independently but
simultaneously operated on the cooking
top. By assessing the number of
independent controls and not just the
marked surface units, the test procedure
accounts for cooking tops with cooking
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Corresponding surface unit diameter
inches (mm)
(0.65)
(1.03)
(1.50)
(2.05)
(2.70)
(3.42)
(4.24)
(5.14)
zones that do not have limitative
markings. Each independently
controlled surface unit or area of a
‘‘cooking zone’’ is tested individually.
The temperature of the water and the
total input energy consumption is
measured throughout the test. Total
cooking top energy consumption is
determined as the average of the energy
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3.93 ≤ x < 5.12 (100 ≤ x <
5.12 ≤ x < 6.30 (130 ≤ x <
6.30 ≤ x < 7.48 (160 ≤ x <
7.48 ≤ x < 8.66 (190 ≤ x <
8.66 ≤ x < 9.84 (220 ≤ x <
9.84 ≤ x < 11.02 (250 ≤ x <
11.02 ≤ x < 12.20 (280 ≤ x <
12.20 ≤ x < 12.99 (310 ≤ x ≤
130)
160)
190)
220)
250)
280)
310)
330)
Standard
cookware
category
A
B
C
D
consumed during each independent test
divided by the mass of the water load
used for the test. This average energy
consumption in Watt-hours (Wh) is then
normalized to a standard water load size
(1,000 grams (g)) to determine the
average per-cycle energy consumption
of the cooking top. Normalizing to a
single load size ensures that
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manufacturers are not penalized for
offering a variety of surface unit
diameters to consumers.
For cooking tops with standard
circular electric surface units, the test
vessel with a diameter that best matches
the surface unit diameter is selected.
Different surface units on the cooking
top could be tested with the same test
vessel diameter. However, if the number
of independent controls/surface units
for the cooking top exceeds two, the
selected test vessels must come from at
least two cookware categories. This
means that one or more of the surface
units on the cooking top will be tested
with the next best-fitting test vessel in
another cookware category. By adding
this requirement, EN 603050–2:2013
accounts for the variety of cookware that
would be used on the cooking top and
prevents the test procedure from
penalizing cooking tops that have a
range of surface unit sizes with a range
of surface unit input rates.
For cooking tops without defined
surface units, such as cooking tops with
full-surface induction cooking zones,
EN 60350–2:2013 specifies a method to
select the appropriate test position for
each test vessel based on a pattern
starting from the geometric center of the
cooking zone. Instead of requiring that
test vessels be selected based on best fit,
the test vessel diameters are explicitly
defined, and vary with the number of
controls, to capture how different
cookware types may be used on the
unmarked cooking surface.
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1. Representativeness of the WaterHeating Test Method
To support its analysis in the January
2013 TP NOPR, DOE conducted waterheating tests using test loads and test
methods derived from a draft
amendment to the IEC Standard 60350–
2 Edition 1.0 ‘‘Household electric
cooking appliances—Part 2: Hobs—
Method for measuring performance’’
(IEC 60350–2).15 78 FR 6232, 6239–6240
(Jan. 30, 2013). In the January 2013 TP
NOPR, DOE acknowledged that water
provides a heating medium that is more
representative of actual consumer use
because many foods cooked on a
cooking top have a relatively high liquid
content. However, DOE noted that a
15 On April 25, 2014, IEC made available the draft
version of IEC Standard 60350–2 Edition 2.0
Committee Draft (IEC 60350–2 CD). DOE notes that
the draft amendment to IEC 60350–2 on which
testing for the January 2013 NOPR was based
includes the same basic test method as the 2014 IEC
60350–2 CD. DOE also notes that the European
standard EN 60350–2:2013 is based on the draft
amendment to IEC 60350–2. DOE believes that the
IEC procedure, once finalized, will retain the same
basic test method as currently contained in EN
60350–2:2013.
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water heating test method could
introduce additional sources of
variability not present for metal block
heating. Id.
In support of the December 2014 TP
SNOPR, DOE performed further
investigative testing using a modified
version of the IEC 60350–2 waterheating test method. When compared to
the hybrid test block method, DOE
found the water-heating test method to
be less repeatable and continued to
propose the use of the hybrid test block.
79 FR 71894, 71900–71903 (Dec. 3,
2014).
In response to DOE’s proposal to use
the hybrid test block method as opposed
to a water-heating test method, BSH
commented that the proposed hybrid
test block method did not include
certain specifications necessary for test
procedure reproducibility, such as test
load sizing and positioning, and
recommended that DOE consider the
specifications in IEC Standard 60350–2.
(BSH, No. 16 at p. 1) Additionally,
interviewed manufacturers that produce
and sell products in Europe uniformly
supported the use of a water-heating test
method and harmonization with IEC
Standard 60350–2 for measuring the
energy consumption of electric cooking
tops. These manufacturers cited the
benefits of adopting a test method
similar to the IEC water-heating method
as including: (1) Compatibility with all
electric cooking top types, (2) additional
test vessel diameters to account for the
variety of surface unit sizes on the
market, and (3) the test load’s ability to
represent a real-world cooking top load.
Pacific Gas and Electric Company
(PG&E), Southern California Gas
Company (SCGC), San Diego Gas and
Electric (SDG&E), and Southern
California Edison (SCE) (collectively,
the California investor-owned utilities
(IOUs)) also recommended that DOE
require a water-heating test method to
measure the cooking efficiency of
conventional cooking tops. Specifically,
the California IOUs requested that DOE
align the cooking product test methods
with existing industry test procedures,
such as American Society for Testing
and Materials (ASTM) standard F1521–
12, ‘‘Standard Test Methods for
Performance of Range Tops’’, and IEC
Standard 60350–2. (California IOUs, TP
No. 19 at p. 1) The California IOUs
commented that aligning test
procedures with existing industry test
procedures will reduce the burden of
new test materials and procedures on
laboratories and manufacturers.
(California IOUs, TP No. 19 at p. 2)
According to the California IOUs, the
differences in test procedure standard
deviation between the hybrid test block
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and water-heating test method as
presented in the December 2014 TP
SNOPR did not sufficiently show that
the hybrid test block method is more
repeatable than a water-heating method.
(California IOUs, TP No. 19 at p. 2)
Additionally, the California IOUs
believe cooking efficiencies derived
using a water-heating test method are
more representative of the actual
cooking performance of cooking tops as
opposed to a test procedure using
hybrid test blocks, since many foods
prepared on cooking tops have
relatively high liquid content.
(California IOUs, TP No. 19 at p. 1)
As discussed in section III.C of this
notice, review of public comments and
information received during
manufacturer interviews led DOE to
determine that the hybrid test block
method, as proposed in the December
2014 TP SNOPR, may not be sufficiently
repeatable and reproducible. Thus, as
suggested by interested parties, DOE
performed further evaluation of its own
water-heating test data and reviewed
additional studies on the repeatability
and reproducibility of the water-heating
test method to determine whether the
water-heating test method specified in
EN 60350–2:2013 should be considered.
In the December 2014 TP SNOPR,
DOE found that the reproducibility of
the water-heating test method, as
determined by comparing the surface
unit efficiency measured at two
different test laboratories, was similar to
that of the hybrid test block method. 79
FR 71894, 71901 (Dec. 3, 2014). DOE
also evaluated the repeatability of the
surface unit efficiency results by
assessing the standard deviation of the
measured surface unit efficiency for a
selected number of tests. The average
standard deviation for the proposed
hybrid test method across all test
surface unit types was 0.67 percent for
the 9-inch test block and 1.17 percent
for the 6.25-inch block. Conversely, the
average standard deviation across all
surface unit types for the water-heating
method was 1.25 percent for the 9.5inch test vessel and 2.21 percent for the
5.9-inch test vessel. 79 FR 71894, 71902
(Dec. 3, 2014).
Although the average standard
deviations of the measured surface unit
efficiency were slightly higher for the
water-heating test method, DOE notes
that it evaluated a modified version of
the procedures in the draft amendment
to IEC 60350–2 by using only the two
test vessels that had diameters closest to
the diameters specified for the existing
test blocks in appendix I (6.25 inches
and 9 inches). 79 FR 71894, 71900–
71903 (Dec. 3, 2014). As part of this
testing, DOE also used the ambient test
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conditions specified in appendix I to
directly compare the repeatability of the
water-heating and hybrid test block test
methods. 79 FR 71894, 71902 (Dec. 3,
2014). DOE notes that ambient air
pressure and temperature could
significantly impact the amount of water
that evaporates during the test and the
temperature at which the water begins
to boil. Appendix I allows a relatively
large tolerance, ±9 °F, for ambient air
temperature that may have contributed
to increased test variability observed for
the water-heating test method.
Conversely, EN 60350–2:2013 specifies
an ambient temperature tolerance of
±3.6 °F (2 °C) for the cooking top energy
consumption test. EN 60350–2:2013 also
specifies an absolute air pressure range
of 0.901 to 1.05 atmospheres (atm).
For the testing conducted for the
January 2013 TP NOPR and the
December 2014 TP SNOPR, DOE also
developed its own set of efficiency
calculations for purposes of comparison
with the hybrid test block method. In
comments received during manufacturer
interviews, manufacturers stated that it
was inappropriate to calculate efficiency
with a water-heating method because,
despite including a measurement of the
mass of the water before and after the
test, it is unknown what precise
quantity of water is lost to boiling as
some water may condense on the
underside of the lid and drop back into
the test vessel. To address this issue,
DOE reviewed the coefficients of
variation for the measured surface unit
energy consumption presented in the
December 2014 TP SNOPR, which DOE
originally evaluated only to assess the
variability of energy consumption in
relation to the cooking top efficiency
calculation, and not the variation
between the water-heating and hybrid
test block test methods. 79 FR 71894,
71902–03 (Dec. 3, 2014). The average
coefficient of variation for both the
modified water-heating test method and
the hybrid test block method was very
similar (0.024 versus 0.025).
DOE is aware of round robin testing
performed in 2011 by CECED to
evaluate the repeatability and
reproducibility of a draft version EN
60350–2:2013.16 Three cooking top
technologies were tested: Induction,
smooth electric radiant, and electric
solid plate, at 12 different test facilities.
While solid plate cooking top
technology is not available on the U.S.
57383
market, DOE anticipates that the results
obtained for this technology type are
most similar to those obtained for
electric coil cooking tops because the
electric resistance heating element is in
direct contact with the cooking vessel.
The test facilities conducting the round
robin testing were divided into two
groups, one group of manufacturer test
labs and another group of independent
test labs. Only a single surface unit,
approximately 7 inches in diameter (180
mm), was measured for each cooking
top.
DOE reviewed its test results from the
December 2014 TP SNOPR and
compared these to the measured surface
unit energy consumption standard
deviations observed during the 2011
CECED Round Robin Testing. Table III.2
presents repeatability results from the
2011 CECED Round Robin Testing for
the average measured surface unit
efficiency for each cooking top
technology type. Table III.3 presents
repeatability results from the December
2014 TP SNOPR for the average
measured surface unit efficiency for
selected cooking tops in the DOE test
sample.
TABLE III.2—AVERAGE STANDARD DEVIATION OF THE MEASURED ENERGY CONSUMPTION—2011 CECED ROUND ROBIN
TEST SAMPLE
Induction
Draft IEC 60350–2 Water-heating Test Method: a
Standard Deviation (Wh) ..........................................................................
Standard Deviation (%) ............................................................................
Radiant
2.27
0.87%
7.39
2.69%
Solid plate
3.15
1.14%
Average
........................
1.57%
a DOE notes that the European standard EN 60350–2:2013 is derived from IEC 60350–2:2011 but includes the draft amendments to IEC
60350–2 specified in in the IEC document TC59X/217/DC. DOE believes that the draft IEC procedure, once finalized, will retain the same basic
test method as contained in EN 60350–2:2013.
TABLE III.3—AVERAGE STANDARD DEVIATION OF THE MEASURED ENERGY CONSUMPTION—DOE TEST SAMPLE FROM THE
DECEMBER 2014 TP SNOPR
Induction 1
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DOE Hybrid Test Block:
Standard Deviation (Wh) ..............................................
Standard Deviation (%) ................................................
DOE Modified Water-Heating Method:
Standard Deviation (Wh) ..............................................
Standard Deviation (%) ................................................
Induction 2
Radiant
Coil
Average
3.37
1.20%
8.25
2.32%
9.88
2.83%
8.51
2.98%
........................
2.33%
12.31
3.04%
8.08
2.67%
5.91
1.28%
8.93
2.31%
........................
2.33%
The average standard deviation for
surface unit measured energy
consumption, as determined by the
2011 CECED Round Robin Testing, is
less than 3 percent for all cooking top
technology types. Although DOE
established in this preamble that the
modified water-heating test results are
not comparable to the results obtained
for the 2011 CECED Round Robin
Testing, DOE still notes that the average
percent standard deviation for the
surface units in the DOE test sample
tested according to the modified waterheating test method shown in Table
III.3, is higher than for the 2011 CECED
Round Robin Testing shown in Table
III.2. Additionally, the average percent
standard deviation for the surface unit
energy consumption measured using the
hybrid test block method is equal to that
of the modified water-heating test
method when averaged for all cooking
top technology types.
The 2011 CECED Round Robin
Testing also included an evaluation of
the reproducibility of test results. The
16 Italian National Agency for New Technologies,
Energy and Sustainable Economic Development—
Technical Unit Energy Efficiency (ENEA–UTEE),
‘‘CECED Round Robin Tests for Hobs and
Microwave Ovens—Final Report for Hobs,’’ July
2011.
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report calculated reproducibility as the
square root of the sum of the betweenlaboratory variance and the mean of the
within-laboratory variances (taken over
all laboratories). When considering all
12 test facilities, the average
reproducibility of the measured total
energy consumption was below 3
percent for each cooking top technology
type, with an average of 2.75 percent.
Based on DOE’s review of the test data
discussed in this preamble, DOE
preliminarily concludes that the EN
60350–2:2013 water-heating method
proposed as a part of this SNOPR is
sufficiently repeatable and reproducible.
2. Incorporating by Reference EN
60350–2:2013
In this SNOPR, DOE is proposing to
incorporate by reference only certain
sections of EN 60350–2:2013, as the full
test procedure also includes test
methods to measure heat distribution
and other forms of cooking performance
not related to the energy consumption of
the cooking top. Specifically, DOE is
proposing to incorporate Section 5,
‘‘General conditions for the
measurements,’’ which outlines the test
room and test equipment conditions;
Section 6.2, ‘‘Cooking zones per hob,’’
which outlines how to determine the
number of controls and the dimensions
of the cooking zones; and Section 7.1,
‘‘Energy consumption and heating up
time,’’ which outlines both the test
methods and equipment required to
measure cooking top energy
consumption. However, DOE is
proposing to omit Section 7.1.Z5,
‘‘Procedure for measuring the heating
up time,’’ as it is not required to
calculate the overall energy
consumption of the cooking top and
would increase manufacturer test
burden. Additionally, DOE is proposing
to omit Section 7.1.Z7, ‘‘Evaluation and
calculation,’’ as DOE is proposing to
normalize the measured cooking top
energy consumption to a standard water
load size of 2,853 g for both electric and
gas cooking tops instead of the 1,000 g
currently specified in EN 60350–2:2013,
as discussed in section III.G. DOE is also
proposing to incorporate by reference
Annex ZA through Annex ZD, which
provide further requirements for
measuring the energy consumption,
clarify test vessel construction, and
provide examples for how to select the
appropriate test vessels. DOE also
proposes to include many of the
definitions related to the measure of
cooking top energy consumption
specified in Section 3 of EN 60350–
2:2013. However, due to differences in
terminology between the United States
and Europe, such as the use of the word
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hob for cooking top, DOE is proposing
to explicitly define relevant terms from
Section 3 of EN 60350–2:2013 in
appendix I.
E. Multi-Ring and Non-Circular Surface
Units
In the December 2014 TP SNOPR,
DOE specified that for electric cooking
tops, test equipment for non-circular
surface units should be selected based
on the surface unit’s shortest dimension.
79 FR 71894, 71896 (Dec. 3, 2014). BSH
and AHAM commented that using the
smallest dimension of a noncircular
electric surface unit is not always
appropriate for determining the proper
test equipment size because the
induction market includes products that
have different printings and shapes of
cooking zones, and in cases where there
is no clearly defined printing diameter,
there is no suitable way to define the
dimension of a surface unit. (BSH, TP
No. 16 at p. 7; AHAM, TP No. 18 p. 2)
BSH and AHAM also commented that
specifying a position for test equipment
on flexible induction units is important.
According to these commenters, the
positioning of the test equipment can
have significant influence on the
efficiency result. (BSH, TP No. 16 at p.
7; AHAM, TP No. 18 p. 2) BSH and
AHAM further requested that DOE
consider adopting the center position
description from the draft IEC 60350–2
procedure for full surface induction
units in order to make results more
repeatable and reproducible. (BSH, TP
No. 16 at p. 9; AHAM, TP No. 18 p. 3)
GE also asked that DOE clearly define
the placement of test equipment, prior
to finalizing the SNOPR or any cooking
top efficiency standard. (GE, TP No. 17
at p. 2)
As discussed in section III.C.1 of this
notice, DOE is proposing to incorporate
by reference specific provisions in EN
60350–2:2013. For cooking zones that
include a circular and an elliptical or
rectangular part, DOE is proposing, as
per Section 7.Z1 in EN 60350–02:2013,
that only the circular section be tested.
Additionally, Section 7.1.Z4 and Annex
ZA of EN 60350–2:2013, which would
be incorporated by reference, define the
center of elliptical and rectangular
surface units by their geometric centers
and provide the required test positions
of test vessels on these kinds of surface
units.
In the December 2014 TP SNOPR,
DOE specified that for electric cooking
tops, surface units with flexible
concentric sizes (i.e., units with
multiple zones of the same shape but
varying shortest dimensions) should be
tested at each unique size setting. 79 FR
71894, 71896 (Dec. 3, 2014). Many
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smooth—electric radiant cooking tops
have ‘‘multi-ring’’ elements that have
multiple concentric heating elements for
a single surface unit. When a single ring
is energized, this corresponds to the
smallest-diameter surface unit available.
When two rings are energized, the
diameter of the surface unit increases.
This continues for as many concentric
heating elements as are available for the
surface unit. Multiple heating elements
give the user flexibility to adjust the
surface unit to fit a certain cookware
size. Results from DOE testing presented
in the December 2014 TP SNOPR
showed a significant decrease in
efficiency at the smaller-diameter
settings as compared to the largestdiameter setting of a multi-ring surface
unit. Because of the observed
differences in efficiency, DOE proposed
that each distinct diameter setting for a
multi-ring surface unit be tested as a
separate surface unit. For example, if
the surface unit has three settings with
outer diameters of 12, 9, and 6 inches,
each setting would be tested separately
with the appropriately sized test
equipment, and the results would be
factored into the overall energy
consumption calculation as if they were
individual surface units. 79 FR 71894,
71906 (Dec. 3, 2014).
GE and AHAM commented that DOE
should not require measurement of the
individual inner zones of multi-ring
surface units with flexible concentric
sizes, as doing so may lead to results
that would not be indicative of actual
product performance or be precise
enough for standards-setting purposes.
(GE, TP No. 17 at p. 2; AHAM, TP No.
18 p. 3) During manufacturer
interviews, manufacturers stated that
requiring that each setting be tested
separately would increase the test
burden. Furthermore, manufacturers
noted that the ability to match the
surface unit diameter to the pan size is
an important consumer utility that
might be penalized by the proposed test
procedure. However, several
manufacturers also independently
confirmed that using the inner ring of a
multi-ring burner is inherently less
efficient because some of the generated
heat will be lost to the portion of the
heating element that is not energized.
According to EN 60350–2:2013, only
the energy consumption of the largest
diameter of a multi-ring surface unit is
measured, unless an additional test
vessel category is needed to meet the
requirements of the test procedure, in
which case one of the smaller-diameter
settings of the surface unit that matches
the next best-fitting test vessel diameter
is tested. However, DOE is proposing to
require each setting of the multi-ring
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surface unit be tested independently.
DOE notes that each setting could be
used as an individual surface unit, and
thus should factor into the calculated
annual energy consumption of the
cooking top. Each diameter setting of
the multi-ring surface unit would be
tested and included as a unique surface
unit in the average energy consumption
calculation for the cooking top. DOE
welcomes consumer usage data
demonstrating if and how these surface
units are used differently than surface
units without an adjustable diameter.
In the December 2014 TP SNOPR,
DOE also discussed other non-circular
cooking top elements such as bridge
zones, warming plates, grills, and
griddles that are not intended for use
with a typical circular piece of
cookware. Appropriate test blocks for
these heating elements would depend
on the intended function of each surface
unit. DOE did not propose to require
testing these surface units because the
additional equipment necessary for the
test method to be representative would
place an unreasonable burden on test
laboratories and manufacturers.
Additionally, DOE stated that it expects
use of these types of surface units to be
much less frequent than the standard
surface units used for circular pots and
pans. 79 FR 71894, 71906 (Dec. 3, 2014).
GE commented that DOE should not
require measuring the efficiency of
warming plates, griddles, grills or other
elements for which there is not an
appropriately shaped and sized test
block. (GE, TP No. 17 at p. 2) BSH and
AHAM requested that DOE clarify
whether the exclusion of bridge zones
includes products with a bridge mode
(which connects two surface units
together as a single zone), and whether
a flexible cooking area is considered a
bridge mode. (BSH, TP No. 16 at p. 10;
AHAM, TP No. 18 at p. 3) BSH and
AHAM requested that roaster extensions
also be excluded. (BSH, TP No. 16 at p.
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10; AHAM, TP No. 18 at p. 3) After
considering these comments, DOE is
maintaining its proposal to exclude
testing of bridge zones, warming plates,
grills, and griddles in determining the
energy consumption of a cooking top.
DOE is also proposing to exclude roaster
extensions from test. Furthermore, DOE
is clarifying that it is not proposing to
require testing of bridge modes that
couple several surface units together for
use as a warming plate or for use with
a roasting pan, but is proposing to test
the individual circular heating elements
if they can be used independently of the
bridge mode. DOE is also clarifying that
a flexible cooking area, i.e., a fullsurface induction cooking zone, able to
heat multiple items of cookware
simultaneously, with independent
control options for each piece of
cookware, does not constitute a bridge
mode.
In the December 2014 TP SNOPR,
DOE specified that full-surface
induction cooking tops with ‘‘cook
anywhere’’ functionality should be
tested with multiple test equipment
diameters in the center of the usable
cooking surface. 79 FR 71894 71905
(Dec. 3, 2014). These full-surface
induction cooking tops have no clearly
defined cooking zones. The location of
the cookware is detected when it is
placed on the surface, and multiple
cookware can be independently
controlled and used on the cooking top
simultaneously. Annex ZA of EN
60350–2:2013, which DOE is proposing
to incorporate by reference as discussed
in section III.D of this notice, specifies
that for a cooking area without
limitative marking, e.g., a full-surface
induction zone, the number of controls
is defined by the number of cookware
items that can be used independently
and simultaneously, and the number of
controls determines the number of tests.
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57385
F. Extending EN 60350–2:2013 to Gas
Cooking Tops
DOE notes that the test methods
specified in the relevant sections of EN
60350–2:2013 were intended for use
with only electric cooking tops. To
extend this method to gas cooking tops,
DOE reviewed another European waterheating test standard, EN 30–2–1:1998
Domestic cooking appliances burning
gas—Part 2–1: Rational use of energy—
General, which includes test methods
specifically for gas cooking tops. EN 30–
2–1 is similar to the electric cooking top
water-heating test method in that it
specifies a series of test vessels and
water loads that are dependent on a
nominal characteristic of the surface
unit. EN 30–2–1 specifies the diameter
of the test vessel and the mass of the
water load based on the heat input of
the gas burner being tested.
The methods of test in EN 60305–
2:2013 and EN 30–2–1 differ slightly, so
if DOE were to incorporate both by
reference, the resulting measured energy
consumption of gas and electric cooking
tops would not be comparable. For
example, EN 30–2–1 specifies an
aluminum test vessel, without a lid,
instead of a stainless steel vessel.
Additionally, the procedure to
determine the efficiency of a gas burner
in EN 30–2–1 includes a heat-up phase
at the maximum burner setting but does
not capture energy consumed during a
simmering phase. DOE is not aware of
data showing that consumers cook food
differently with gas cooking tops than
with electric cooking tops. For these
reasons, DOE is proposing to extend the
test methods specified for electric
cooking tops in EN 60350–2:2013 to gas
cooking tops, but to specify test vessels
and water loads based on the correlation
between input rate of the burner and
test vessel size in EN 30–2–1. Figure
III.1 compares the test vessels in EN 30–
2–1 to EN 603050–2.
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a result, DOE is proposing to use the test
vessel diameters and the corresponding
water loads from EN 60350–2:2013 that
most closely match the test vessel
diameters specified in EN 30–2–1 to test
conventional gas cooking tops.
Proposing to use the same test vessels
and water loads as specified for electric
DOE notes that for comparable test
vessel diameters specified in the two
test procedures, the water loads vary
significantly. However, DOE is not
aware of any data suggesting that a
representative test load should be
significantly different for gas cooking
tops than for electric cooking tops. As
cooking tops, as well as the same
general test method, reduces the burden
on manufacturers by minimizing the
amount of new test equipment required
to be purchased. Table III.4 lists DOE’s
proposal for gas cooking top test vessel
diameter and water load by nominal
burner input rate.
TABLE III.4—PROPOSED TEST VESSEL DIAMETERS AND WATER LOADS FOR THE TEST OF CONVENTIONAL GAS COOKING
TOPS
Nominal gas burner input rate
Maximum
Btu/h (kW)
Test vessel
diameter
(inches (mm))
Mass of the
water load
(lbs (kg))
3,958 (1.16) .....................................................................................................................
5,630 (1.65) .....................................................................................................................
6,790 (1.99) .....................................................................................................................
8,087 (2.37) .....................................................................................................................
>14,331 (4.2) ...................................................................................................................
5,596 (1.64)
6,756 (1.98)
8,053 (2.36)
14,331 (4.2)
............................
8.27
9.45
10.63
10.63
11.81
4.52
5.95
7.54
7.54
11.33
Unlike electric cooking tops, DOE is
not proposing to require a minimum
number of cookware categories for the
test of a gas cooking top. Given that the
diameter of the gas flame cannot be
adjusted when the burner is at its
maximum setting, only the best fitting
test vessel, as specified in Table III.4,
would be used for the surface unit test.
DOE is also proposing to maintain the
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gas test conditions and measurements
currently specified in appendix I for the
test of gas cooking tops because gas
testing is not addressed in EN 60350–
2:2013.
DOE seeks comment on its proposed
test vessel diameters and water loads for
the test of conventional gas cooking
tops. DOE also seeks comment on
whether a representative water load for
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(210)
(240)
(270)
(270)
(300)
(2.05)
(2.70)
(3.42)
(3.42)
(4.24)
gas cooking tops should differ
significantly from those for electric
cooking tops. DOE requests input on
whether the range of gas burner input
rates derived from European standard
EN 30–2–1 appropriately captures the
burner input rates available on the U.S.
market.
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Minimum
Btu/h (kW)
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cooking top and the diameter of each
surface unit. Using this methodology,
DOE determined the test vessel
diameters and water load sizes that
would be required for the test of each
cooking top model. Based on this
analysis, DOE determined that the
average water load size for both electric
and gas cooking top models available on
the market was 2,853 g. As a result, DOE
is proposing to calculate the normalized
cooking top energy consumption for
electric products as
between the duration of a cooking event
represented in the RECS data and DOE’s
proposed test load for measuring the
energy consumption of the cooking top
to calculate the annual energy
consumption.
To evaluate the difference between
field energy use and test energy
consumption, DOE reviewed recent
survey data of residential cooking
presented in the 2010 CA RASS and the
FSEC, from which DOE determined that
the representative average annual
energy consumption of conventional
electric ranges is 287.5 kWh/year. In
appendix 7A of the technical support
document (TSD) for the conventional
and the normalized cooking top
energy consumption for gas products as ovens energy conservation standards
NOPR (80 FR 33030 (June 10, 2015)),
DOE provides a methodology to
disaggregate the range energy
consumption into two portions—one
Where:
allocated to the oven and the other
ECTE is the energy consumption of an electric portion allocated to the cooking top.
cooking top calculated per 2,853 g of
This methodology assumes that the
water, in Wh;
annual cooking energy consumption of
ECTG is the energy consumption of a gas
a cooking top is a fraction of that of a
cooking top calculated per 2,853 g of
standard oven, and that the ratio of
water, in Wh;
annual useful cooktop energy output to
Etv is the energy consumption measured for
a given test vessel, tv, in Wh;
standard oven useful energy output in a
mtv is the mass of water in the test vessel, in
range has not changed over time. This
g; and,
methodology also assumes that this ratio
ntv is the number of test vessels used to test
for electric cooking products applies to
the complete cooking top.
gas cooking products as well. After
To extrapolate the cooking top’s
applying these assumptions, the
normalized test energy consumption to
resulting field energy use estimates of
an annual energy consumption, DOE
the average annual energy consumption
considered cooking top usage data
of an electric cooking top and gas
available through EIA RECS, which
cooking top were 114 kWh/yr and 858
collects energy-related data for occupied kBtu/yr, respectively.
primary housing units in the United
For comparison of the proposed test
States. The 2009 RECS collected data
procedure to the field energy use
from 12,083 housing units representing
estimates, DOE conducted testing on a
almost 113.6 million households. RECS
select number of cooking tops, capturing
provides values for the frequency of
all product classes and a range of
household cooking events by product
cooking top features. DOE estimated the
class as listed in Table III.5.
annual energy consumption of a
conventional cooking top by
TABLE III.5—RECS 2009 AVERAGE
multiplying the normalized test energy
MEALS PER DAY FOR CONVENTIONAL consumption of the cooking top by the
COOKING TOPS
cooking frequency in Table III.5 and the
number of days in a year (365). The
RECS average
maximum annual energy consumption
cooking
Cooking top type
for electric cooking tops and gas cooking
frequency
tops in the DOE test sample were 234.9
(meals per day)
kWh/yr and 1,925 kBtu/yr respectively.
Electric ..............................
1.21 The significant difference between the
Smooth Electric a ..............
1.21 annual energy consumption determined
Gas ...................................
1.25
using the proposed test procedure and
a Smooth Electric as listed here includes
the cooking frequency presented in
both smooth electric radiant and induction Table III.5 compared to the field energy
cooking tops.
consumption data, presented in this
However, RECS does not provide
preamble, confirms the need to adjust
details about the cooking load (e.g., load the number of cooking cycles per year
size or composition) nor the duration of used in the annual energy consumption
the cooking event. As a result, DOE is
calculation to account for differences
proposing to normalize the number of
between consumer use of the cooking
cooking cycles to account for differences top represented by the EIA RECS data
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G. Annual Energy Consumption
In section 4.2.2 of the existing test
procedure in appendix I, the annual
energy consumption for electric and gas
cooking tops is specified as the ratio of
the annual useful cooking energy output
to the cooking efficiency measured with
a test block. The cooking efficiency is
the average of the surface unit
efficiencies measured for the cooking
top. The annual useful cooking energy
output was determined during the
initial development of the cooking
products test procedure in 1978. It
correlated cooking field data to results
obtained using the aluminum test block
method and the DOE test procedure. In
subsequent analyses for cooking
products energy conservation standards
and updates to the test procedure, the
annual useful cooking energy output
was scaled to adjust for changes in
consumer cooking habits.
In this SNOPR, DOE is proposing to
incorporate by reference relevant
sections of EN 60350–2:2013, which
does not include a method to determine
surface unit efficiency and thus, cooking
top efficiency. DOE also noted in
section III.D.1 of this notice the
repeatability and reproducibility issues
related to specifying an efficiency
metric for the water-heating test
method. As a result, DOE is proposing
to include a method to calculate both
annual energy consumption and
integrated annual energy consumption
using the average of the test energy
consumption measured for each surface
unit of the cooking top, normalized to
a representative water load size.
Section 7.1.Z7.2 of EN 60350–2:2013
specifies that the energy consumption of
the cooking top be normalized to 1,000
g of water. However, DOE notes that
1,000 g of water may not be
representative of the average load used
with cooking tops found in the U.S.
market. According to the table of
standardized test vessel diameters and
water amounts listed in Table III.1, a
load size of 1,000 g approximately
corresponds to a test vessel diameter of
6 inches, which, according to the
following analysis, is not the most
representative test vessel diameter. To
determine the representative load size
for both electric and gas cooking tops,
DOE first reviewed the surface unit
diameters and input rates for cooking
tops (including those incorporated into
combined cooking products) available
on the market. As discussed in section
III.D, section 7.1.Z2 of EN 60350–2
includes methodology for selecting the
test vessel diameter and a corresponding
water load for each surface unit based
on the number of surface units on the
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and the proposed water heating test
method.
Using the average ratio between the
maximum annual energy consumption
measured in the DOE test sample and
the estimated field energy use of both
gas and electric cooking tops, DOE
proposes to apply a normalization factor
of 0.47 to the number of cycles per year
such that,
NCE = 441.5 × 0.47 = 207.5 cooking
cycles per year, the average number
of cooking cycles per year
normalized for duration of a
cooking event estimated for electric
cooking tops.
NCG = 456.3 × 0.47 = 214.5 cooking
cycles per year, the average number
of cooking cycles per year
normalized for duration of a
cooking event estimated for gas
cooking tops.
DOE is proposing to calculate the
annual energy consumption of a
conventional cooking top by
multiplying the normalized test energy
consumption of the cooking top by the
normalized cooking frequency and the
number of days in a year (365).
Integrated annual energy consumption
for the cooking top would in turn be
calculated by adding the annual
conventional cooking top combined
low-power mode energy consumption.
H. Calculation of Annual Energy
Consumption of Combined Cooking
Products
As discussed in section III.A, DOE
notes that the test procedures proposed
in this SNOPR apply to conventional
cooking tops, including the individual
cooking top component of a combined
cooking product. However, DOE also
notes that the annual combined lowpower mode energy consumption can
only be measured for the combined
cooking product as a whole and not for
the individual components. To
determine the integrated annual energy
consumption of the conventional
cooking top component of a combined
cooking product, DOE is proposing to
allocate a portion of the combined lowpower mode energy consumption for the
combined cooking product to the
conventional cooking top component
based on the ratio of the annual cooking
hours for the cooking top to the sum of
the annual cooking hours for all
components making up the combined
cooking product. DOE is also proposing
to use the same apportioning method to
determine the annual low-power mode
energy consumption for the microwave
oven component of a combined cooking
product.
For conventional cooking tops, DOE
determined the annual cooking hours to
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be 213.1 hours based on the total
inactive mode and off mode hours
specified in the current version of
appendix I, sections 4.2.2.1.2 and
4.2.2.2.2. For conventional ovens, DOE
similarly determined the annual
cooking hours to be 219.9 based on the
total inactive mode and off mode hours
specified in the current version of
appendix I, section 4.1.2.3 using the
annual hours already established for a
conventional oven. For microwave
ovens, DOE determined the number of
annual cooking hours to be 44.9 hours
based on consumer usage data presented
in the February 4, 2013 NOPR proposing
active mode test procedures for
microwave ovens. 78 FR 7940, 7950.
Based on this, DOE is proposing to
calculate the integrated annual energy
consumption for the conventional
cooking top component of a combined
cooking product as the sum of the
annual energy consumption and the
portion of the combined cooking
product’s annual combined low-power
mode energy consumption allocated to
the cooking top component. Because
appendix I currently contains test
procedures for microwave ovens that
measure only standby mode and off
mode test energy consumption, DOE is
including an annual combined lowpower mode energy consumption
calculation for the microwave oven
component of a combined cooking
product. As discussed in section III.G of
this SNOPR, DOE is proposing to repeal
the test procedures for conventional
ovens. As a result, DOE is not proposing
to incorporate methods to calculate the
integrated annual energy consumption
for the conventional oven component of
a combined cooking product.
DOE also proposes to modify the
requirements in 10 CFR 430.23 to align
with the changes proposed for appendix
I, clarifying test procedures for the
measurement of energy consumption for
combined cooking products.
I. Installation Test Conditions
DOE notes that section 2.1 of
appendix I defines installation test
conditions for some cooking products
but does not explicitly describe the
installation test conditions required for
conventional cooking tops. The test
conditions described for freestanding
‘‘kitchen ranges’’ specify that the
product be installed with the back
directly against, or as near as possible
to, a vertical wall which extends at least
1 foot above and on either side of the
appliance, and that a drop-in, built-in,
or wall-mounted cooking product be
installed in an enclosure in accordance
with the manufacturer’s instructions.
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During interviews conducted in
February and March 2015,
manufacturers commented that the
installation conditions described in the
existing DOE test procedure are
outdated. Specifically, manufacturers
explained that certain conventional
cooking tops, conventional ovens, and
combined cooking products, such as
conventional ranges, are designed to be
used in a few different installation
configurations. They stated that
manufacturer installation guides may
contain several sets of instructions, and
the existing DOE test procedure does
not sufficiently define which set should
be selected for test. Manufacturers also
commented that the installation
configuration may impact the measured
energy consumption. Because they are
already required to test products
according to ANSI Z21.1 for safety
purposes, manufacturers suggested that
DOE consider specifying the same test
cabinetry in appendix I to minimize
burden and ensure that all products are
tested using a standardized cabinetry.
DOE agrees with manufacturers that a
standardized test cabinetry should be
specified for all cooking product types
to ensure that test results are
comparable across manufacturers and
are repeatable and reproducible. For
testing conventional cooking tops and
combined components, DOE is
proposing in this SNOPR to incorporate
by reference the following test
structures specified in ANSI Z21.1
sections 5.1 and 5.19:
• Figure 7, ‘‘Test structure for built-in
top surface cooking units and open top
broiler units;’’
• Figure 5, ‘‘Test structure for floorsupported units not having elevated
cooking sections;’’ and
• Figure 6, ‘‘Test structure for floorsupported units having elevated cooking
sections.’’
Although ANSI Z21.1 pertains to gas
cooking appliances, DOE is proposing to
require these test structures for both gas
and electric conventional cooking
products. ANSI Z21.1 definitions for the
various installation configurations also
differ slightly from those specified by
DOE in the existing appendix I.
According to ANSI Z21.1, a ‘‘built-in
unit’’ is defined as a cooking appliance
designed to be recessed into, placed
upon, or attached to the construction of
a building other than the floor, while a
‘‘floor-supported’’ unit is a cooking
appliance for installation directly on the
floor without requiring supporting
cabinetry or structure. However, DOE
notes that its definition for ‘‘built-in’’ in
appendix I also applies to ‘‘slide-in’’
products that may be floor supported. In
this SNOPR, DOE is proposing to further
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clarify its definition of ‘‘built-in’’ to
mean a product that is enclosed in
surrounding cabinetry, walls, or other
similar structures on at least three sides,
and that can be supported by
surrounding cabinetry (e.g., drop-in
cooking tops) or the floor (e.g., slide-in
conventional ranges). DOE is also
proposing to revise its definition for
freestanding cooking products to mean
a product that is supported by the floor
and is not designed to be enclosed by
surrounding cabinetry, walls, or other
similar structures.
In addition, DOE notes that in general,
where the test procedure references
manufacturer instructions used to
determine the installation conditions for
the unit under test, those instructions
must be those normally shipped with
product, or if only available online, the
version of the instructions available
online at the time of test. DOE
recognizes that some manufacturer
instructions may specify that the
cooking product may be used in
multiple installation conditions (i.e.,
built-in and freestanding). DOE notes
that because built-in products are
installed in configurations with more
surrounding cabinetry that may limit
airflow and venting compared to
freestanding products, products capable
of built-in installation configurations
may require additional features such as
exhaust fans or added insulation to meet
the same safety requirements (e.g.,
surface temperature requirements
specified in Table 12 of ANSI Z21.1)
that impact energy use of the unit. As
a result, DOE is proposing that if the
manufacturer instructions specify that
the cooking product may be used in
multiple installation conditions, it
should be installed according to the
built-in configuration.
J. Technical Clarification to the
Correction of the Gas Heating Value
DOE notes that section 2.9.4 in the
existing test procedure appendix I
specifies that the heating value of
natural gas or propane must be
corrected for local temperature and
pressure conditions, but does not clearly
state what conditions should be used for
this correction. DOE notes that the test
procedure for residential gas clothes
dryers in 10 CFR 430 subpart B,
appendix D2, specifies that the heating
value should be corrected to standard
temperature and pressure conditions in
accordance with U.S. Bureau of
Standards, circular C417, 1938. DOE
notes other test procedures (e.g.,
residential water heaters (10 CFR 430
subpart B, appendix E)) also specify that
the temperature and pressure conditions
should be corrected to standard
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temperature and pressure conditions. As
a result, DOE is proposing to clarify that
the measurement of the heating value of
natural gas or propane specified in
appendix I be corrected to standard
pressure and temperature conditions in
accordance with the U.S. Bureau of
Standards, circular C417, 1938. This
clarification ensures that the same
correction methods are used by all
operators of the test.
K. Grammatical Changes to Certain
Sections of Appendix I
In an effort to clarify the text in
certain sections of appendix I, DOE has
provided minor grammatical corrections
or modifications. DOE also notes that
the watt meter requirements specified in
2.9.1.2 in the existing appendix I are no
longer used in the test procedure. As a
result, DOE is also proposing to remove
this section. These minor proposed
modifications do not change the
substance of the test methods or
descriptions provided in these sections.
L. Compliance With Other EPCA
Requirements
EPCA requires that any new or
amended test procedures for consumer
products must be reasonably designed
to produce test results which measure
energy efficiency, energy use, or
estimated annual operating cost of a
covered product during a representative
average use cycle or period of use, and
must not be unduly burdensome to
conduct. (42 U.S.C. 6293(b)(3))
DOE tentatively concludes that the
amended test procedures proposed
herein would produce test results that
measure the energy consumption of
conventional cooking tops during
representative use, and that the test
procedures would not be unduly
burdensome to conduct.
While the test procedures proposed in
this SNOPR differ from the method
currently included in appendix I for
testing cooking tops, the essential
method of test which includes an initial
temperature rise of the test load and a
simmering phase, is performed in
approximately the same amount of time
as the existing test procedure in
appendix I. The existing test equipment
in appendix I would be replaced with
the eight test vessels described in
section 7.1.Z2 of EN 60350–2:2013. DOE
estimates current testing represents a
cost of roughly $700 per test for labor,
with a one-time investment of $2,000 for
test equipment ($1,000 for test blocks
and $1,000 for instrumentation). The
proposed reusable test vessels would
represent an additional one-time
expense of $5,000 for the test vessels.
Although manufacturers would be
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required to purchase and construct the
test structures described in section III.I
of this notice, many manufacturers
stated during interviews that because
these test structures are already used for
gas product compliance testing required
in ANSI Z21.1, these structures are
already available in-house. DOE also
notes that the only additional
instrumentation required would be an
absolute pressure transducer to measure
the ambient air pressure of the test
room. DOE estimates the cost of this
transducer to be $100 or less for a model
compatible with typical existing data
collection systems used by the
manufacturer. The allowable range of
room air pressure specified in EN
60350–2:2013 is wide enough that a
pressurized test chamber would not be
required. Air pressure at elevations less
than 3000 feet above sea level falls
within the range. DOE does not believe
this additional cost represents an
excessive burden for test laboratories or
manufacturers given the significant
investments necessary to manufacture,
test and market consumer appliances.
Given the similarities (in terms of the
test equipment, test method, the time
needed to perform the test, and the
calculations necessary to determine
IAEC, DOE asserts that the newly
proposed amended test procedure for
cooking tops would not be unreasonably
burdensome to conduct as compared to
the existing test procedure in appendix
I.
IV. Procedural Issues and Regulatory
Review
A. Review Under Executive Order 12866
The Office of Management and Budget
(OMB) has determined that test
procedure rulemakings do not constitute
‘‘significant regulatory actions’’ under
section 3(f) of Executive Order 12866,
Regulatory Planning and Review, 58 FR
51735 (Oct. 4, 1993). Accordingly, this
action was not subject to review under
the Executive Order by the Office of
Information and Regulatory Affairs
(OIRA) in OMB.
B. Review Under the Regulatory
Flexibility Act
The Regulatory Flexibility Act (5
U.S.C. 601 et seq.) requires preparation
of an initial regulatory flexibility
analysis (IFRA) for any rule that by law
must be proposed for public comment
and a final regulatory flexibility analysis
for any such rule that an agency adopts
as a final rule, unless the agency
certifies that the rule, if promulgated,
will not have a significant economic
impact on a substantial number of small
entities. As required by Executive Order
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13272, ‘‘Proper Consideration of Small
Entities in Agency Rulemaking,’’ 67 FR
53461 (August 16, 2002), DOE
published procedures and policies on
February 19, 2003, to ensure that the
potential impacts of its rules on small
entities are properly considered during
the DOE rulemaking process. 68 FR
7990. DOE has made its procedures and
policies available on the Office of the
General Counsel’s Web site: https://
energy.gov/gc/office-general-counsel.
DOE reviewed this proposed rule
under the provisions of the Regulatory
Flexibility Act and the procedures and
policies published on February 19,
2003. The proposed rule would amend
the test method for measuring the
energy efficiency of conventional
cooking tops, including methods
applicable to induction cooking
products and gas cooking tops with
higher input rates.
The Small Business Administration
(SBA) considers a business entity to be
a small business, if, together with its
affiliates, it employs less than a
threshold number of workers or earns
less than the average annual receipts
specified in 13 CFR part 121. The
threshold values set forth in these
regulations use size standards and codes
established by the North American
Industry Classification System (NAICS)
that are available at: https://
www.sba.gov/sites/default/files/files/
Size_Standards_Table.pdf. The
threshold number for NAICS
classification code 335221, titled
‘‘Household Cooking Appliance
Manufacturing,’’ is 750 employees; this
classification includes manufacturers of
residential conventional cooking
products.
Most of the manufacturers supplying
conventional cooking products are large
multinational corporations. DOE
surveyed the AHAM member directory
to identify manufacturers of residential
conventional cooking tops. DOE then
consulted publicly-available data,
purchased company reports from
vendors such as Dun and Bradstreet,
and contacted manufacturers, where
needed, to determine if they meet the
SBA’s definition of a ‘‘small business
manufacturing facility’’ and have their
manufacturing facilities located within
the United States. Based on this
analysis, DOE estimates that there are
nine small businesses that manufacture
conventional cooking products covered
by the proposed test procedure
amendments.
For the reasons stated in the
preamble, DOE has tentatively
concluded that the proposed rule would
not have a significant impact on small
manufacturers under the applicable
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provisions of the Regulatory Flexibility
Act. The proposed rule would amend
DOE’s test procedures for cooking tops
by incorporating testing provisions from
EN 60350–2:2013 to address active
mode energy consumption for all
conventional cooking top technology
types, including induction surface units
and surface units with higher input
rates. The amended test procedure
would be used to develop and test
compliance with any future energy
conservation standards for cooking tops
that may be established by DOE. The
proposed test procedure amendments
involve the measurement of active mode
energy consumption through the use of
a water-heating test method that
requires different test equipment than is
currently specified for conventional
cooking tops. The test equipment
consists of a set of eight stainless steel
test vessels. DOE estimates the cost for
this new equipment to be approximately
$5,000–$10,000, depending on the
number of sets the manufacturer wishes
to procure. Additionally, DOE estimates
a cost of approximately $33,450 for an
average small manufacturer to test a full
product line of induction surface units
and surface units with high input rates
not currently covered by the existing
test procedure in appendix I. This
estimate assumes $700 per test, as
described in section III.L of this notice,
with up to 48 total tests per
manufacturer needed, assuming 11
models 17 with either four or six
individual surface unit tests per cooking
top model. This cost is small (0.21
percent) compared to the average annual
revenue of the nine identified small
businesses, which DOE estimates to be
over $16 million.18
For combined cooking products, DOE
is proposing to modify the calculation of
the IAEC of a combined cooking product
by apportioning the combined lowpower mode energy consumption
measured for the combined cooking
product to each individual component
making up the combined cooking
product. These modifications require
the same methodology, test equipment,
and test facilities used to measure the
combined low-power mode energy
consumption of stand-alone cooking
products and therefore would not result
in any additional facility or testing
costs.
The incorporation by reference of the
test structures from ANSI Z21.1 to
17 DOE considered different configurations of the
same basic model (where surface units were placed
in different positions on the cooking top) as unique
models.
18 Estimated average revenue is based on financial
information provided for the small businesses in
reports provided by Dun and Bradstreet.
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standardize the installation conditions
used during the test of conventional
cooking tops are not expected to
significantly impact small
manufacturers under the applicable
provisions of the Regulatory Flexibility
Act. DOE estimates a cost of $500 for an
average small manufacturer to fabricate
the test structures for the test of cooking
tops and combined cooking products,
which is negligible when compared to
the average annual revenue of the nine
identified small businesses.
Additionally, small manufacturers of
gas cooking appliances likely already
use these test structures to perform
safety testing according to ANSI Z21.1.
For these reasons, DOE tentatively
concludes and certifies that the
proposed rule would not have a
significant economic impact on a
substantial number of small entities.
Accordingly, DOE has not prepared a
regulatory flexibility analysis for this
rulemaking. DOE will transmit the
certification and supporting statement
of factual basis to the Chief Counsel for
Advocacy of the SBA for review under
5 U.S.C. 605(b).
C. Reduction Act of 1995
Manufacturers of conventional
cooking products must certify to DOE
that their products comply with any
applicable energy conservation
standards. In certifying compliance,
manufacturers must test their products
according to the DOE test procedures for
conventional cooking products,
including any amendments adopted for
those test procedures. DOE has
established regulations for the
certification and recordkeeping
requirements for all covered consumer
products and commercial equipment,
including conventional cooking
products. (76 FR 12422 (March 7, 2011).
The collection-of-information
requirement for the certification and
recordkeeping is subject to review and
approval by OMB under the Paperwork
Reduction Act (PRA). This requirement
has been approved by OMB under OMB
control number 1910–1400. DOE
requested OMB approval of an
extension of this information collection
for three years, specifically including
the collection of information proposed
in the present rulemaking, and
estimated that the annual number of
burden hours under this extension is 30
hours per company. In response to
DOE’s request, OMB approved DOE’s
information collection requirements
covered under OMB control number
1910–1400 through November 30, 2017.
80 FR 5099 (Jan. 30, 2015).
Notwithstanding any other provision
of the law, no person is required to
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respond to, nor shall any person be
subject to a penalty for failure to comply
with, a collection of information subject
to the requirements of the PRA, unless
that collection of information displays a
currently valid OMB Control Number.
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D. Review Under the National
Environmental Policy Act of 1969
In this proposed rule, DOE proposes
test procedure amendments that it
expects will be used to develop and
implement future energy conservation
standards for conventional cooking
products. DOE has determined that this
rule falls into a class of actions that are
categorically excluded from review
under the National Environmental
Policy Act of 1969 (42 U.S.C. 4321 et
seq.) and DOE’s implementing
regulations at 10 CFR part 1021.
Specifically, this proposed rule would
amend the existing test procedures
without affecting the amount, quality or
distribution of energy usage, and,
therefore, would not result in any
environmental impacts. Thus, this
rulemaking is covered by Categorical
Exclusion A5 under 10 CFR part 1021,
subpart D, which applies to any
rulemaking that interprets or amends an
existing rule without changing the
environmental effect of that rule.
Accordingly, neither an environmental
assessment nor an environmental
impact statement is required.
E. Review Under Executive Order 13132
Executive Order 13132, ‘‘Federalism,’’
64 FR 43255 (August 4, 1999) imposes
certain requirements on agencies
formulating and implementing policies
or regulations that preempt State law or
that have Federalism implications. The
Executive Order requires agencies to
examine the constitutional and statutory
authority supporting any action that
would limit the policymaking discretion
of the States and to carefully assess the
necessity for such actions. The
Executive Order also requires agencies
to have an accountable process to
ensure meaningful and timely input by
State and local officials in the
development of regulatory policies that
have Federalism implications. On
March 14, 2000, DOE published a
statement of policy describing the
intergovernmental consultation process
it will follow in the development of
such regulations. 65 FR 13735. DOE has
examined this proposed rule and has
determined that it would not have a
substantial direct effect on the States, on
the relationship between the national
government and the States, or on the
distribution of power and
responsibilities among the various
levels of government. EPCA governs and
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prescribes Federal preemption of State
regulations as to energy conservation for
the products that are the subject of this
proposed rule. States can petition DOE
for exemption from such preemption to
the extent, and based on criteria, set
forth in EPCA. (42 U.S.C. 6297(d)) No
further action is required by Executive
Order 13132.
F. Review Under Executive Order 12988
Regarding the review of existing
regulations and the promulgation of
new regulations, section 3(a) of
Executive Order 12988, ‘‘Civil Justice
Reform,’’ 61 FR 4729 (Feb. 7, 1996),
imposes on Federal agencies the general
duty to adhere to the following
requirements: (1) Eliminate drafting
errors and ambiguity; (2) write
regulations to minimize litigation; (3)
provide a clear legal standard for
affected conduct rather than a general
standard; and (4) promote simplification
and burden reduction. Section 3(b) of
Executive Order 12988 specifically
requires that Executive agencies make
every reasonable effort to ensure that the
regulation: (1) Clearly specifies the
preemptive effect, if any; (2) clearly
specifies any effect on existing Federal
law or regulation; (3) provides a clear
legal standard for affected conduct
while promoting simplification and
burden reduction; (4) specifies the
retroactive effect, if any; (5) adequately
defines key terms; and (6) addresses
other important issues affecting clarity
and general draftsmanship under any
guidelines issued by the Attorney
General. Section 3(c) of Executive Order
12988 requires Executive agencies to
review regulations in light of applicable
standards in sections 3(a) and 3(b) to
determine whether they are met or it is
unreasonable to meet one or more of
them. DOE has completed the required
review and determined that, to the
extent permitted by law, the proposed
rule meets the relevant standards of
Executive Order 12988.
G. Review Under the Unfunded
Mandates Reform Act of 1995
Title II of the Unfunded Mandates
Reform Act of 1995 (UMRA) requires
each Federal agency to assess the effects
of Federal regulatory actions on State,
local, and Tribal governments and the
private sector. Public Law 104–4, sec.
201 (codified at 2 U.S.C. 1531). For a
proposed regulatory action likely to
result in a rule that may cause the
expenditure by State, local, and Tribal
governments, in the aggregate, or by the
private sector of $100 million or more
in any one year (adjusted annually for
inflation), section 202 of UMRA requires
a Federal agency to publish a written
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statement that estimates the resulting
costs, benefits, and other effects on the
national economy. (2 U.S.C. 1532(a), (b))
The UMRA also requires a Federal
agency to develop an effective process
to permit timely input by elected
officers of State, local, and Tribal
governments on a proposed ‘‘significant
intergovernmental mandate,’’ and
requires an agency plan for giving notice
and opportunity for timely input to
potentially affected small governments
before establishing any requirements
that might significantly or uniquely
affect small governments. On March 18,
1997, DOE published a statement of
policy on its process for
intergovernmental consultation under
UMRA. 62 FR 12820; also available at
https://energy.gov/gc/office-generalcounsel. DOE examined this proposed
rule according to UMRA and its
statement of policy and determined that
the rule contains neither an
intergovernmental mandate, nor a
mandate that may result in the
expenditure of $100 million or more in
any year, so these requirements do not
apply.
H. Review Under the Treasury and
General Government Appropriations
Act, 1999
Section 654 of the Treasury and
General Government Appropriations
Act, 1999 (Pub. L. 105–277) requires
Federal agencies to issue a Family
Policymaking Assessment for any rule
that may affect family well-being. This
proposed rule would not have any
impact on the autonomy or integrity of
the family as an institution.
Accordingly, DOE has concluded that it
is not necessary to prepare a Family
Policymaking Assessment.
I. Review Under Executive Order 12630
DOE has determined, under Executive
Order 12630, ‘‘Governmental Actions
and Interference with Constitutionally
Protected Property Rights’’ 53 FR 8859
(March 18, 1988), that this regulation
would not result in any takings that
might require compensation under the
Fifth Amendment to the U.S.
Constitution.
J. Review Under Treasury and General
Government Appropriations Act, 2001
Section 515 of the Treasury and
General Government Appropriations
Act, 2001 (44 U.S.C. 3516 note) provides
for agencies to review most
disseminations of information to the
public under guidelines established by
each agency pursuant to general
guidelines issued by OMB. OMB’s
guidelines were published at 67 FR
8452 (Feb. 22, 2002), and DOE’s
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guidelines were published at 67 FR
62446 (Oct. 7, 2002). DOE has reviewed
this proposed rule under the OMB and
DOE guidelines and has concluded that
it is consistent with applicable policies
in those guidelines.
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K. Review Under Executive Order 13211
Executive Order 13211, ‘‘Actions
Concerning Regulations That
Significantly Affect Energy Supply,
Distribution, or Use,’’ 66 FR 28355 (May
22, 2001), requires Federal agencies to
prepare and submit to OMB, a
Statement of Energy Effects for any
proposed significant energy action. A
‘‘significant energy action’’ is defined as
any action by an agency that
promulgated or is expected to lead to
promulgation of a final rule, and that:
(1) Is a significant regulatory action
under Executive Order 12866, or any
successor order; and (2) is likely to have
a significant adverse effect on the
supply, distribution, or use of energy; or
(3) is designated by the Administrator of
OIRA as a significant energy action. For
any proposed significant energy action,
the agency must give a detailed
statement of any adverse effects on
energy supply, distribution, or use
should the proposal be implemented,
and of reasonable alternatives to the
action and their expected benefits on
energy supply, distribution, and use.
The proposed regulatory action to
amend the test procedure for measuring
the energy efficiency of conventional
cooking tops is not a significant
regulatory action under Executive Order
12866. Moreover, it would not have a
significant adverse effect on the supply,
distribution, or use of energy, nor has it
been designated as a significant energy
action by the Administrator of OIRA.
Therefore, it is not a significant energy
action, and, accordingly, DOE has not
prepared a Statement of Energy Effects.
L. Review Under Section 32 of the
Federal Energy Administration Act of
1974
Under section 301 of the Department
of Energy Organization Act (Pub. L. 95–
91; 42 U.S.C. 7101), DOE must comply
with section 32 of the Federal Energy
Administration Act of 1974, as amended
by the Federal Energy Administration
Authorization Act of 1977. (15 U.S.C.
788; FEAA) Section 32 essentially
provides in relevant part that, where a
proposed rule authorizes or requires use
of commercial standards, the notice of
proposed rulemaking must inform the
public of the use and background of
such standards. In addition, section
32(c) requires DOE to consult with the
Attorney General and the Chairman of
the Federal Trade Commission (FTC)
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concerning the impact of the
commercial or industry standards on
competition.
The proposed rule incorporates
testing methods contained in certain
sections of the following commercial
standards: EN 60350–2:2013
‘‘Household electric cooking appliances
Part 2: Hobs—Methods for measuring
performance’’, and ANSI Z21.1–2016
‘‘Household cooking gas appliances.’’
While the proposed test procedure is
not exclusively based on the provisions
in these industry standards, many
components of the test procedure have
been proposed to be adopted without
amendment. The Department has
evaluated these standards and is unable
to conclude whether they fully comply
with the requirements of section 32(b) of
the FEAA, (i.e., that they were
developed in a manner that fully
provides for public participation,
comment, and review). DOE will
consult with the Attorney General and
the Chairman of the FTC concerning the
impact of these test procedures on
competition, prior to prescribing a final
rule.
M. Description of Materials
Incorporated by Reference
In this SNOPR, DOE proposes to
incorporate by reference certain sections
of the test standard published by ANSI,
titled ‘‘Household cooking gas
appliances,’’ ANSI Z21.1–2016. ANSI
Z21.1 is an industry accepted test
procedure that provides a basic standard
for safe operation of residential gas
cooking appliances. The test procedure
proposed in this SNOPR references
various sections of ANSI Z21.1 that
address test setup and describe the
various installation test structures used
to test combined cooking products and
conventional cooking tops. ANSI Z21.1
is readily available on ANSI’s Web site
at https://webstore.ansi.org/default.aspx.
DOE also proposes to incorporate by
reference certain sections of the test
standard published by CENELEC, titled
‘‘Household electric cooking appliances
Part 2: Hobs—Methods for measuring
performance,’’ EN 60350–2:2013. EN
60350–2:2013 is an industry accepted
European test procedure that measures
cooking top energy consumption and
performance. DOE has determined that
EN 60350–2:2013, with the proposed
clarifications discussed in sections III.E,
III.F, and III.G, provides test methods for
determining the annual energy use
metrics and are applicable to all
residential conventional cooking tops
sold in the United States. The test
procedure proposed in this SNOPR
references various sections of EN
60350–2:2013 that address test setup,
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instrumentation, test conduct, and
measurement procedure. EN 60350–
2:2013 is readily available on the British
Standards Institute’s Web site at https://
shop.bsigroup.com/.
V. Public Participation
A. Submission of Comments
DOE will accept comments, data, and
information regarding this proposed
rule no later than the date provided in
the DATES section at the beginning of
this proposed rule. Interested parties
may submit comments using any of the
methods described in the ADDRESSES
section at the beginning of this notice.
Submitting comments via
regulations.gov. The regulations.gov
Web page will require you to provide
your name and contact information.
Your contact information will be
viewable to DOE Building Technologies
staff only. Your contact information will
not be publicly viewable except for your
first and last names, organization name
(if any), and submitter representative
name (if any). If your comment is not
processed properly because of technical
difficulties, DOE will use this
information to contact you. If DOE
cannot read your comment due to
technical difficulties and cannot contact
you for clarification, DOE may not be
able to consider your comment.
However, your contact information
will be publicly viewable if you include
it in the comment or in any documents
attached to your comment. Any
information that you do not want to be
publicly viewable should not be
included in your comment, nor in any
document attached to your comment.
Persons viewing comments will see only
first and last names, organization
names, correspondence containing
comments, and any documents
submitted with the comments.
Do not submit to regulations.gov
information for which disclosure is
restricted by statute, such as trade
secrets and commercial or financial
information (hereinafter referred to as
Confidential Business Information
(CBI)). Comments submitted through
regulations.gov cannot be claimed as
CBI. Comments received through the
Web site will waive any CBI claims for
the information submitted. For
information on submitting CBI, see the
Confidential Business Information
section.
DOE processes submissions made
through regulations.gov before posting.
Normally, comments will be posted
within a few days of being submitted.
However, if large volumes of comments
are being processed simultaneously,
your comment may not be viewable for
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up to several weeks. Please keep the
comment tracking number that
regulations.gov provides after you have
successfully uploaded your comment.
Submitting comments via email, hand
delivery, or mail. Comments and
documents submitted via email, hand
delivery, or mail also will be posted to
regulations.gov. If you do not want your
personal contact information to be
publicly viewable, do not include it in
your comment or any accompanying
documents. Instead, provide your
contact information on a cover letter.
Include your first and last names, email
address, telephone number, and
optional mailing address. The cover
letter will not be publicly viewable as
long as it does not include any
comments.
Include contact information each time
you submit comments, data, documents,
and other information to DOE. If you
submit via mail or hand delivery, please
provide all items on a CD, if feasible. It
is not necessary to submit printed
copies. No facsimiles (faxes) will be
accepted.
Comments, data, and other
information submitted to DOE
electronically should be provided in
PDF (preferred), Microsoft Word or
Excel, WordPerfect, or text (ASCII) file
format. Provide documents that are not
secured, written in English and free of
any defects or viruses. Documents
should not contain special characters or
any form of encryption and, if possible,
they should carry the electronic
signature of the author.
Campaign form letters. Please submit
campaign form letters by the originating
organization in batches of between 50 to
500 form letters per PDF or as one form
letter with a list of supporters’ names
compiled into one or more PDFs. This
reduces comment processing and
posting time.
Confidential Business Information.
According to 10 CFR 1004.11, any
person submitting information that he
or she believes to be confidential and
exempt by law from public disclosure
should submit via email, postal mail, or
hand delivery two well-marked copies:
One copy of the document marked
confidential including all the
information believed to be confidential,
and one copy of the document marked
non-confidential with the information
believed to be confidential deleted.
Submit these documents via email or on
a CD, if feasible. DOE will make its own
determination about the confidential
status of the information and treat it
according to its determination.
Factors of interest to DOE when
evaluating requests to treat submitted
information as confidential include: (1)
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A description of the items; (2) whether
and why such items are customarily
treated as confidential within the
industry; (3) whether the information is
generally known by or available from
other sources; (4) whether the
information has previously been made
available to others without obligation
concerning its confidentiality; (5) an
explanation of the competitive injury to
the submitting person which would
result from public disclosure; (6) when
such information might lose its
confidential character due to the
passage of time; and (7) why disclosure
of the information would be contrary to
the public interest.
It is DOE’s policy that all comments
may be included in the public docket,
without change and as received,
including any personal information
provided in the comments (except
information deemed to be exempt from
public disclosure).
B. Issues on Which DOE Seeks Comment
Although DOE welcomes comments
on any aspect of this proposal, DOE is
particularly interested in receiving
comments and views of interested
parties concerning the following issues:
1. Repeal of the Conventional Oven Test
Procedure
DOE welcomes comment on its
proposal to repeal the provisions in
appendix I for measuring conventional
oven IAEC. (See section III.B of this
notice.)
2. Gas Burners With High Input Rates
DOE welcomes comment on what
constitutes a representative test load for
gas burners with high input rates. DOE
is especially interested in consumer
usage data demonstrating how
consumers might use burners with high
input rates differently than those with
standard input rates. (See section III.A
of this notice.)
3. Hybrid Test Blocks
DOE seeks comment on its decision to
no longer propose the use of hybrid test
blocks for the test of conventional
cooking tops, given the outstanding
issues associated with thermal grease
and test block construction. (See section
III.B of this notice.)
4. Representativeness of the WaterHeating Test Method for Electric Surface
Units
DOE seeks comment on its proposal to
incorporate by reference certain sections
of EN 60350–2:2013 and specifically on
whether the proposed test vessels and
water loads are representative of actual
consumer loads used with electric
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57393
surface units. (See section III.D.1 of this
notice.)
5. Non-Circular and Flexible Electric
Surface Units
DOE invites comments on whether
the specifications included in EN
60350–2:2013 are appropriate for
determining the test vessel size and
position for non-circular surface units
and full-surface induction zones. DOE
also invites comments on its proposal to
test surface units with flexible
concentric sizes at each unique size
setting. DOE also welcomes comments
on its proposal to not require testing of
certain electric and gas cooking top
surface units, such as bridge zones,
warming plates, grills and griddles, in
determining cooking top efficiency. (See
section III.E of this notice.)
6. Representativeness of the WaterHeating Test Method for Gas Surface
Units
DOE seeks comment on its proposal to
extend the water-heating test method to
gas cooking tops by correlating surface
unit input rate to test vessel diameter
and the mass of the water load. DOE
also seeks comment on its proposed test
vessel diameters and water loads for the
test of conventional gas cooking tops
and whether a representative water load
for gas cooking tops should differ
significantly from that of electric
cooking tops. Additionally, DOE seeks
input regarding whether the range of gas
burner input rates derived from EN 30–
2–1 appropriately captures the burner
input rates available on the U.S. market.
(See section III.F of this notice.)
7. Annual Energy Consumption
Calculation
DOE seeks comment on its proposed
method and calculation to determine
the annual energy consumption and
integrated annual energy consumption
of conventional cooking tops. (See
section III.G of this notice.)
8. Combined Cooking Products
DOE seeks comment on its proposed
method and calculation to determine
the integrated annual energy
consumption for the conventional
cooking top component of a combined
cooking product and the combined
annual low-power mode energy
consumption for the microwave oven
component of a combined cooking
product. (See section III.H of this
notice.)
9. Installation Test Conditions
DOE seeks comment on its proposal to
incorporate by reference certain test
structures from ANSI Z2.1 as required
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installation test conditions for use with
conventional cooking tops and
combined cooking products. DOE seeks
comment on its proposal to clarify the
definitions for built-in and freestanding
cooking products to appropriately
reflect how these products are installed
in the field. (See section III.I of this
notice.)
VI. Approval of the Office of the
Secretary
The Secretary of Energy has approved
publication of this proposed rule.
List of Subjects in 10 CFR Part 430
Administrative practice and
procedure, Confidential business
information, Energy conservation,
Household appliances, Imports,
Incorporation by reference,
Intergovernmental relations, Small
businesses.
Issued in Washington, DC, on August 5,
2016.
Kathleen B. Hogan,
Deputy Assistant Secretary for Energy
Efficiency, Energy Efficiency and Renewable
Energy.
For the reasons stated in the
preamble, DOE is proposing to amend
part 430 of chapter II of title 10, Code
of Federal Regulations as set forth
below:
PART 430—ENERGY CONSERVATION
PROGRAM FOR CONSUMER
PRODUCTS
1. The authority citation for part 430
continues to read as follows:
■
Authority: 42 U.S.C. 6291–6309; 28 U.S.C.
2461 note.
2. Section 430.2 is amended by:
a. Removing the definitions for
‘‘Conventional range,’’ ‘‘Microwave/
conventional cooking top,’’
‘‘Microwave/conventional oven,’’ and
‘‘Microwave/conventional range;’’ and
■ b. Revising the definitions for
‘‘Conventional cooking top,’’
‘‘Conventional oven’’, ‘‘Cooking
products’’, ‘‘Microwave oven’’, and
‘‘Other cooking products’’.
The revisions read as follows:
■
■
§ 430.2
Definitions.
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*
*
*
*
*
Conventional cooking top means a
category of cooking products which is a
household cooking appliance consisting
of a horizontal surface containing one or
more surface units that utilize a gas
flame, electric resistance heating, or
electric inductive heating. This includes
any conventional cooking top
component of a combined cooking
product.
*
*
*
*
*
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Conventional oven means a category
of cooking products which is a
household cooking appliance consisting
of one or more compartments intended
for the cooking or heating of food by
means of either a gas flame or electric
resistance heating. It does not include
portable or countertop ovens which use
electric resistance heating for the
cooking or heating of food and are
designed for an electrical supply of
approximately 120 volts. This includes
any conventional oven(s) component of
a combined cooking product.
Cooking products means consumer
products that are used as the major
household cooking appliances. They are
designed to cook or heat different types
of food by one or more of the following
sources of heat: Gas, electricity, or
microwave energy. Each product may
consist of a horizontal cooking top
containing one or more surface units
and/or one or more heating
compartments.
*
*
*
*
*
Microwave oven means a category of
cooking products which is a household
cooking appliance consisting of a
compartment designed to cook or heat
food by means of microwave energy,
including microwave ovens with or
without thermal elements designed for
surface browning of food and
convection microwave ovens. This
includes any microwave oven(s)
component of a combined cooking
product.
*
*
*
*
*
Other cooking products means any
category of cooking products other than
conventional cooking tops, conventional
ovens, and microwave ovens.
*
*
*
*
*
■ 3. Section 430.3 is amended:
■ a. By redesignating paragraphs (e)(16)
through (e)(19) as paragraphs (e)(17)
through (e)(20) and adding new
paragraph (e)(16);
■ b. By removing paragraph (i)(7) and
redesignating (i)(8) as (i)(7);
■ c. Redesignating paragraph (l) through
(v) as paragraph (m) through (w),
respectively; and
■ d. By adding new paragraph (l).
The revisions and additions read as
follows:
§ 430.3 Materials incorporated by
reference.
*
*
*
*
*
(e) * * *
(16) ANSI Z21.1–2016, (‘‘ANSI
Z21.1’’), Household cooking gas
appliances, (2016), IBR approved for
appendix I to subpart B.
*
*
*
*
*
(l) CENELEC. European Committee for
Electrotechnical Standardization,
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available from the HIS Standards Store,
https://www.ihs.com/products/cenelecstandards.html.
(1) EN 60350–2:2013, (‘‘EN 60350–
2:2013’’), Household electric cooking
appliances Part 2: Hobs—Methods for
measuring performance, (2013), IBR
approved for appendix I to subpart B.
(2) [Reserved]
*
*
*
*
*
■ 4. Section 430.23 is amended by
revising paragraph (i) to read as follows:
§ 430.23 Test procedures for the
measurement of energy and water
consumption.
*
*
*
*
*
(i) Cooking products. (1) Determine
the integrated annual electrical energy
consumption for conventional electric
cooking tops, including any integrated
annual electrical energy consumption
for combined cooking products
according to sections 4.1.2.1.2 and
4.2.2.1 of appendix I to this subpart. For
conventional gas cooking tops, the
integrated annual electrical energy
consumption shall be equal to the sum
of the conventional cooking top annual
electrical energy consumption, ECCE, as
defined in section 4.1.2.2.2 or 4.2.2.2,
and the conventional cooking top
annual combined low-power mode
energy consumption, ECTSO, as defined
in section 4.1.2.2.3, or the annual
combined low-power mode energy
consumption for the conventional
cooking top component of a combined
cooking product, ECCTLP, as defined in
section 4.2.2.2 of appendix I to this
subpart.
(2) Determine the annual gas energy
consumption for conventional gas
cooking tops according to section
4.1.2.2.1 of appendix I to this subpart.
(3) Determine the integrated annual
energy consumption for conventional
cooking tops according to sections
4.1.2.1.2, 4.1.2.2.2, 4.2.2.1, and 4.2.2.2,
respectively, of appendix I to this
subpart. Round the integrated annual
energy consumption to one significant
digit.
(4) The estimated annual operating
cost corresponding to the energy
consumption of a conventional cooking
top, shall be the sum of the following
products:
(i) The integrated annual electrical
energy consumption for any electric
energy usage, in kilowatt-hours (kWh)
per year, as determined in accordance
with paragraph (i)(1) of this section,
times the representative average unit
cost for electricity, in dollars per kWh,
as provided pursuant to section
323(b)(2) of the Act; plus
(ii) The total annual gas energy
consumption for any natural gas usage,
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in British thermal units (Btu) per year,
as determined in accordance with
paragraph (i)(2) of this section, times the
representative average unit cost for
natural gas, in dollars per Btu, as
provided pursuant to section 323(b)(2)
of the Act; plus
(iii) The total annual gas energy
consumption for any propane usage, in
Btu per year, as determined in
accordance with paragraph (i)(2) of this
section, times the representative average
unit cost for propane, in dollars per Btu,
as provided pursuant to section
323(b)(2) of the Act.
(5) Determine the standby power for
microwave ovens, excluding any
microwave oven component of a
combined cooking product, according to
section 3.2.3 of appendix I to this
subpart. Round standby power to the
nearest 0.1 watt.
(6) For convertible cooking
appliances, there shall be—
(i) An estimated annual operating cost
and an integrated annual energy
consumption which represent values for
the operation of the appliance with
natural gas; and
(ii) An estimated annual operating
cost and an integrated annual energy
consumption which represent values for
the operation of the appliance with LPgas.
(7) Determine the estimated annual
operating cost for convertible cooking
appliances that represents natural gas
usage, as described in paragraph (i)(6)(i)
of this section, according to paragraph
(i)(4) of this section, using the total
annual gas energy consumption for
natural gas times the representative
average unit cost for natural gas.
(8) Determine the estimated annual
operating cost for convertible cooking
appliances that represents LP-gas usage,
as described in paragraph (i)(6)(ii) of
this section, according to paragraph
(i)(4) of this section, using the
representative average unit cost for
propane times the total annual energy
consumption of the test gas, either
propane or natural gas.
(9) Determine the integrated annual
energy consumption for convertible
cooking appliances that represents
natural gas usage, as described in
paragraph (i)(6)(i) of this section,
according to paragraph (i)(3) of this
section, when the appliance is tested
with natural gas.
(10) Determine the integrated annual
energy consumption for convertible
cooking appliances that represents LPgas usage, as described in paragraph
(i)(6)(ii) of this section, according to
paragraph (i)(3) of this section, when the
appliance is tested with either natural
gas or propane.
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(11) Other useful measures of energy
consumption for conventional cooking
tops shall be the measures of energy
consumption that the Secretary
determines are likely to assist
consumers in making purchasing
decisions and that are derived from the
application of appendix I to this
subpart.
*
*
*
*
*
■ 7. Appendix I to subpart B of part 430
is revised to read as follows:
Appendix I to Subpart B of Part 430—
Uniform Test Method for Measuring the
Energy Consumption of Cooking
Products
Note: Any representation related to active
mode energy consumption of conventional
cooking tops made after February 21, 2017
must be based upon results generated under
this test procedure. Any representation
related to standby and off mode power of
conventional cooking tops, combined
products, and microwave ovens must be
based upon results generated under this test
procedure.
Upon the compliance date(s) of any energy
conservation standard(s) for cooking
products, use of the applicable provisions of
this test procedure to demonstrate
compliance with the energy conservation
standard will also be required.
1. Definitions
The following definitions apply to the test
procedures in this appendix, including the
test procedures incorporated by reference:
1.1 Active mode means a mode in which
the product is connected to a mains power
source, has been activated, and is performing
the main function of producing heat by
means of a gas flame, electric resistance
heating, electric inductive heating, or
microwave energy.
1.2 ANSI Z21.1 means the test standard
published by the American National
Standards Institute titled, ‘‘Household
cooking gas appliances,’’ Publication Z21.1
(2016) (incorporated by reference; see
§ 430.3).
1.3 Built-in means the product is
enclosed in surrounding cabinetry, walls, or
other similar structures on at least three
sides, and can be supported by surrounding
cabinetry or the floor.
1.4 Combined cooking product means a
household cooking appliance that combines
a cooking product with other appliance
functionality, which may or may not include
another cooking product. Combined cooking
products include the following products:
conventional range, microwave/conventional
cooking top, microwave/conventional oven,
and microwave/conventional range.
1.5 Combined low-power mode means the
aggregate of available modes other than
active mode, but including the delay start
mode portion of active mode.
1.6 Cooking area is an area on a
conventional cooking top surface heated by
an inducted magnetic field where cookware
is placed for heating, where more than one
cookware item can be used simultaneously
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and controlled separately from other
cookware placed on the cooking area, and
that is either—
(1) An area where no clear limitative
markings for cookware are visible on the
surface of the cooking top; or
(2) An area with limitative markings.
1.7 Cooking zone is a conventional
cooking top surface that is either a single
electric resistance heating element or
multiple concentric sizes of electric
resistance heating elements, an inductive
heating element, or a gas surface unit that is
defined by limitative markings on the surface
of the cooking top and can be controlled
independently of any other cooking area or
cooking zone.
1.8 Cooking top control is a part of the
conventional cooking top used to adjust the
power and the temperature of the cooking
zone or cooking area for one cookware item.
1.9 Cycle finished mode is a standby
mode in which a conventional cooking top
provides continuous status display following
operation in active mode.
1.10 Drop-in means the product is
supported by horizontal surface cabinetry.
1.11 EN 60350–2:2013 means the
CENELEC test standard titled, ‘‘Household
electric cooking appliances Part 2: Hobs—
Methods for measuring performance,’’
Publication 60350–2 (2013) (incorporated by
reference; see § 430.3).
1.12 Freestanding means the product is
supported by the floor and is not specified
in the manufacturer’s instructions as able to
be installed such that it is enclosed by
surrounding cabinetry, walls, or other similar
structures.
1.13 IEC 62301 (First Edition) means the
test standard published by the International
Electrotechnical Commission, titled
‘‘Household electrical appliances—
Measurement of standby power,’’ Publication
62301 (First Edition 2005–06) (incorporated
by reference; see § 430.3).
1.14 IEC 62301 (Second Edition) means
the test standard published by the
International Electrotechnical Commission,
titled ‘‘Household electrical appliances—
Measurement of standby power,’’ Publication
62301 (Edition 2.0 2011–01) (incorporated by
reference; see § 430.3).
1.15 Inactive mode means a standby
mode that facilitates the activation of active
mode by remote switch (including remote
control), internal sensor, or timer, or that
provides continuous status display.
1.16 Maximum power setting means the
maximum possible power setting if only one
cookware item is used on the cooking zone
or cooking area of a conventional cooking
top.
1.17 Normal non-operating temperature
means a temperature of all areas of an
appliance to be tested that is within 5 °F (2.8
°C) of the temperature that the identical areas
of the same basic model of the appliance
would attain if it remained in the test room
for 24 hours while not operating with all
oven doors closed.
1.18 Off mode means any mode in which
a cooking product is connected to a mains
power source and is not providing any active
mode or standby function, and where the
mode may persist for an indefinite time. An
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indicator that only shows the user that the
product is in the off position is included
within the classification of an off mode.
1.19 Standard cubic foot (or liter (L)) of
gas means that quantity of gas that occupies
1 cubic foot (or alternatively expressed in L)
when saturated with water vapor at a
temperature of 60 °F (15.6 °C) and a pressure
of 30 inches of mercury (101.6 kPa) (density
of mercury equals 13.595 grams per cubic
centimeter).
1.20 Standby mode means any mode in
which a cooking product is connected to a
mains power source and offers one or more
of the following user-oriented or protective
functions which may persist for an indefinite
time:
(1) Facilitation of the activation of other
modes (including activation or deactivation
of active mode) by remote switch (including
remote control), internal sensor, or timer;
(2) Provision of continuous functions,
including information or status displays
(including clocks) or sensor-based functions.
A timer is a continuous clock function
(which may or may not be associated with a
display) that allows for regularly scheduled
tasks and that operates on a continuous basis.
1.21 Thermocouple means a device
consisting of two dissimilar metals which are
joined together and, with their associated
wires, are used to measure temperature by
means of electromotive force.
1.22 Symbol usage. The following
identity relationships are provided to help
clarify the symbology used throughout this
procedure.
A—Number of Hours in a Year
C—Specific Heat
E—Energy Consumed
H—Heating Value of Gas
K—Conversion for Watt-hours to Kilowatthours or Btu to kBtu
Ke—3.412 Btu/Wh, Conversion for Watthours to Btu
M—Mass
n—Number of Units
P—Power
Q—Gas Flow Rate
T—Temperature
t—Time
V—Volume of Gas Consumed
2. Test Conditions
2.1 Installation. Install a freestanding
combined cooking product with the back
directly against, or as near as possible to, a
vertical wall which extends at least 1 foot
above the appliance and 1 foot beyond both
sides of the appliance, and with no side
walls. Install a drop-in or built-in cooking top
in the test enclosure specified in Figure 7 of
ANSI Z21.1 (incorporated by reference; see
§ 430.3) according to the manufacturer’s
instructions. Install a built-in combined
cooking product other than a microwave
oven/conventional oven in the test enclosure
specified in Figure 5 or 6 of ANSI Z21.1 in
accordance with the manufacturer’s
instructions. If the manufacturer’s
instructions specify that the cooking product
may be used in multiple installation
conditions, install the appliance according to
the built-in configuration. Completely
assemble the product with all handles,
knobs, guards, and similar components
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mounted in place. Position any electric
resistance heaters, gas burners, and baffles in
accordance with the manufacturer’s
instructions.
2.1.1 Conventional electric cooking tops.
Connect these products to an electrical
supply circuit with voltage as specified in
section 2.2.1 of this appendix with a watthour meter installed in the circuit. The watthour meter shall be as described in section
2.8.1.1 of this appendix. For standby mode
and off mode testing, install these products
in accordance with Section 5, Paragraph 5.2
of IEC 62301 (Second Edition) (incorporated
by reference; see § 430.3), disregarding the
provisions regarding batteries and the
determination, classification, and testing of
relevant modes.
2.1.2 Conventional gas cooking tops.
Connect these products to a gas supply line
with a gas meter installed between the
supply line and the appliance being tested,
according to manufacturer’s specifications.
The gas meter shall be as described in section
2.8.2 of this appendix. Connect conventional
gas cooking tops with electrical ignition
devices or other electrical components to an
electrical supply circuit of nameplate voltage
with a watt-hour meter installed in the
circuit. The watt-hour meter shall be as
described in section 2.8.1.1 of this appendix.
For standby mode and off mode testing,
install these products in accordance with
Section 5, Paragraph 5.2 of IEC 62301
(Second Edition) (incorporated by reference;
see § 430.3), disregarding the provisions
regarding batteries and the determination,
classification, and testing of relevant modes.
2.1.3 Microwave ovens, excluding any
microwave oven component of a combined
cooking product. Install the microwave oven
in accordance with the manufacturer’s
instructions and connect to an electrical
supply circuit with voltage as specified in
section 2.2.1 of this appendix. Install the
microwave oven also in accordance with
Section 5, Paragraph 5.2 of IEC 62301
(Second Edition) (incorporated by reference;
see § 430.3), disregarding the provisions
regarding batteries and the determination,
classification, and testing of relevant modes.
A watt meter shall be installed in the circuit
and shall be as described in section 2.8.1.2
of this appendix.
2.1.4 Combined cooking products
standby mode and off mode. For standby
mode and off mode testing of combined
cooking products, install these products in
accordance with Section 5, Paragraph 5.2 of
IEC 62301 (Second Edition) (incorporated by
reference; see § 430.3), disregarding the
provisions regarding batteries and the
determination, classification, and testing of
relevant modes.
2.2 Energy supply.
2.2.1 Electrical supply.
2.2.1.1 Voltage. For the test of
conventional cooking tops, maintain the
electrical supply requirements specified in
Section 5.2 of EN 60350–2:2013
(incorporated by reference; see § 430.3). For
microwave oven testing, maintain the
electrical supply to the unit at 240/120 volts
±1 percent. For combined cooking product
standby mode and off mode measurements,
maintain the electrical supply to the unit at
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240/120 volts ±1 percent. Maintain the
electrical supply frequency for all products at
60 hertz ±1 percent.
2.2.2.1 Gas burner adjustments. Test
conventional gas cooking tops with all of the
gas burners adjusted in accordance with the
installation or operation instructions
provided by the manufacturer. In every case,
adjust the burner with sufficient air flow to
prevent a yellow flame or a flame with
yellow tips.
2.2.2.2 Natural gas. For testing
convertible cooking appliances or appliances
which are designed to operate using only
natural gas, maintain the natural gas pressure
immediately ahead of all controls of the unit
under test at 7 to 10 inches of water column
(1743.6 to 2490.8 Pa). The regulator outlet
pressure shall equal the manufacturer’s
recommendation. The natural gas supplied
should have a heating value of approximately
1,025 Btu per standard cubic foot (38.2 kJ/L).
The actual gross heating value, Hn, in Btu per
standard cubic foot (kJ/L), for the natural gas
to be used in the test shall be obtained either
from measurements made by the
manufacturer conducting the test using
equipment that meets the requirements
described in section 2.8.4 of this appendix or
by the use of bottled natural gas whose gross
heating value is certified to be at least as
accurate a value that meets the requirements
in section 2.8.4 of this appendix.
2.2.2.3 Propane. For testing convertible
cooking appliances with propane or for
testing appliances which are designed to
operate using only LP-gas, maintain the
propane pressure immediately ahead of all
controls of the unit under test at 11 to 13
inches of water column (2740 to 3238 Pa).
The regulator outlet pressure shall equal the
manufacturer’s recommendation. The
propane supplied should have a heating
value of approximately 2,500 Btu per
standard cubic foot (93.2 kJ/L). Obtain the
actual gross heating value, Hp, in Btu per
standard cubic foot (kJ/L), for the propane to
be used in the test either from measurements
made by the manufacturer conducting the
test using equipment that meets the
requirements described in section 2.8.4 of
this appendix, or by the use of bottled
propane whose gross heating value is
certified to be at least as accurate a value that
meets the requirements described in section
2.8.4 of this appendix.
2.2.2.4 Test gas. Test a basic model of a
convertible cooking appliance with natural
gas or propane. Test with natural gas any
basic model of a conventional cooking top
that is designed to operate using only natural
gas as the energy source. Test with propane
gas any basic model of a conventional
cooking top which is designed to operate
using only LP gas as the gas energy source.
2.3 Air circulation. Maintain air
circulation in the room sufficient to secure a
reasonably uniform temperature distribution,
but do not cause a direct draft on the unit
under test.
2.5 Ambient room test conditions
2.5.1 Active mode ambient room air
temperature. During the active mode test for
conventional cooking tops, maintain the
ambient room air temperature and pressure
specified in Section 5.1 of EN 60350–2:2013
(incorporated by reference; see § 430.3).
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2.5.2 Standby mode and off mode
ambient temperature. For standby mode and
off mode testing, maintain room ambient air
temperature conditions as specified in
Section 4, Paragraph 4.2 of IEC 62301
(Second Edition) (incorporated by reference;
see § 430.3).
2.6 Normal non-operating temperature.
All areas of the appliance to be tested must
attain the normal non-operating temperature,
as defined in section 1.17 of this appendix,
before any testing begins. Measure the
applicable normal non-operating temperature
using the equipment specified in sections
2.8.3.1 and 2.8.3.2 of this appendix.
2.7 Conventional cooking top test vessels
2.7.1 Conventional electric cooking top
test vessels. The test vessels and water
amounts required for the test of conventional
electric cooking tops must meet the
requirements specified in Section 7.1.Z2 of
Nominal gas burner input rate
Minimum
Btu/h (kW)
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3,958 (1.16) .......................................
5,630 (1.65) .......................................
6,790 (1.99) .......................................
8,087 (2.37) .......................................
>14,331 (4.2) .....................................
5,596 (1.64)
6,756 (1.98)
8,053 (2.36)
14,331 (4.2)
2.8 Instrumentation. Perform all test
measurements using the following
instruments, as appropriate:
2.8.1 Electrical Measurements.
2.8.1.1 Watt-hour meter. The watt-hour
meter for measuring the electrical energy
consumption of conventional cooking tops
must have a resolution as specified in Table
Z1 of Section 5.3 of EN 60350–2:2013
(incorporated by reference; see § 430.3). The
watt-hour meter for measuring the electrical
energy consumption of microwave ovens
must have a resolution of 0.1 watt-hour (0.36
kJ) or less and a maximum error no greater
than 1.5 percent of the measured value.
2.8.1.2 Standby mode and off mode watt
meter. The watt meter used to measure
standby mode and off mode power must meet
the requirements specified in Section 4,
Paragraph 4.4 of IEC 62301 (Second Edition)
(incorporated by reference; see § 430.3). For
microwave oven standby mode and off mode
testing, if the power measuring instrument
used for testing is unable to measure and
record the crest factor, power factor, or
maximum current ratio during the test
measurement period, measure the crest
factor, power factor, and maximum current
ratio immediately before and after the test
measurement period to determine whether
these characteristics meet the requirements
specified in Section 4, Paragraph 4.4 of IEC
62301 (Second Edition).
2.8.2 Gas Measurements.
2.8.2.1 Positive displacement meters. The
gas meter to be used for measuring the gas
consumed by the gas burners of the
conventional cooking top must have a
resolution of 0.01 cubic foot (0.28 L) or less
and a maximum error no greater than 1
percent of the measured valued for any
demand greater than 2.2 cubic feet per hour
(62.3 L/h).
2.8.3 Temperature measurement
equipment.
2.8.3.1 Room temperature indicating
system. For the test of microwave ovens, the
room temperature indicating system must
have an error no greater than ±1 °F (±0.6 °C)
over the range 65° to 90 °F (18 °C to 32 °C).
For conventional cooking tops, the room
temperature indicating system must be as
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specified in Table Z1 of Section 5.3 of EN
60350–2:2013 (incorporated by reference; see
§ 430.3).
2.8.3.2 Temperature indicator system for
measuring surface temperatures. Measure the
temperature of any surface of a conventional
cooking top by means of a thermocouple in
firm contact with the surface. The
temperature indicating system must have an
error no greater than ±1 °F (±0.6 °C) over the
range 65° to 90 °F (18 °C to 32 °C).
2.8.3.3 Water temperature indicating
system. For the test of conventional cooking
tops, the test vessel water temperature
indicating system must be as specified in
Table Z1 of Section 5.3 of EN 60350–2:2013
(incorporated by reference; see § 430.3).
2.8.3.4 Room air pressure indicating
system. For the test of conventional cooking
tops, the room air pressure indicating system
must be as specified in Table Z1 of Section
5.3 of EN 60350–2:2013 (incorporated by
reference; see § 430.3).
2.8.4 Heating Value. Measure the heating
value of the natural gas or propane with an
instrument and associated readout device
that has a maximum error no greater than
±0.5% of the measured value and a
resolution of ±0.2% or less of the full scale
reading of the indicator instrument. Correct
the heating value of natural gas or propane
to standard pressure and temperature
conditions in accordance with U.S. Bureau of
Standards, circular C417, 1938.
2.8.5 Scale. The scale used to measure
the mass of the water amount must be as
specified in Table Z1 of Section 5.3 of EN
60350–2:2013 (incorporated by reference; see
§ 430.3).
3. Test Methods and Measurements
3.1. Test methods.
3.1.1 Conventional cooking top. Establish
the test conditions set forth in section 2, Test
Conditions, of this appendix. Turn off the gas
flow to the conventional oven(s), if so
equipped. The temperature of the
conventional cooking top must be its normal
non-operating temperature as defined in
section 1.17 and described in section 2.6 of
this appendix. For conventional electric
cooking tops, select the test vessel and test
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EN 60350–2:2013 (incorporated by reference;
see § 430.3).
2.7.2 Conventional gas cooking top test
vessels. The test vessels for conventional gas
cooking tops must be constructed according
to Section 7.1.Z2 of EN 60350–2:2013
(incorporated by reference; see § 430.3). Use
the following test vessel diameters and water
amounts to test gas cooking zones having the
burner input rates as specified:
Test vessel
diameter
inches (mm)
Maximum
Btu/h (kW)
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Mass of the water load
lbs (kg)
(210)
(240)
(270)
(270)
(300)
4.52
5.95
7.54
7.54
11.33
(2.05)
(2.70)
(3.42)
(3.42)
(4.24)
position according to Sections 6.2.Z1, 7.1.Z2,
7.1.Z3, 7.1.Z4, and Annex ZA of EN 60350–
2:2013 (incorporated by reference; see
§ 430.3). For conventional gas cooking tops,
select the appropriate test vessel from the test
vessels specified in section 2.7.2 of this
appendix based on the burner input rate. Use
the test methods set forth in Section 7.1.Z6
of EN 60350–2:2013 to measure the energy
consumption of electric and gas cooking
zones and electric cooking areas. Do not test
specialty cooking zones that are for use only
with non-circular cookware, such as bridge
zones, warming plates, grills, and griddles.
3.1.1.1 Conventional cooking top standby
mode and off mode power except for any
conventional cooking top component of a
combined cooking product. Establish the
standby mode and off mode testing
conditions set forth in section 2, Test
Conditions, of this appendix. For
conventional cooktops that take some time to
enter a stable state from a higher power state
as discussed in Section 5, Paragraph 5.1,
Note 1 of IEC 62301 (Second Edition)
(incorporated by reference; see § 430.3),
allow sufficient time for the conventional
cooking top to reach the lower power state
before proceeding with the test measurement.
Follow the test procedure as specified in
Section 5, Paragraph 5.3.2 of IEC 62301
(Second Edition) for testing in each possible
mode as described in sections 3.1.1.1.1 and
3.1.1.1.2 of this appendix. For units in which
power varies as a function of displayed time
in standby mode, set the clock time to 3:23
at the end of the stabilization period
specified in Section 5, Paragraph 5.3 of IEC
62301 (First Edition), and use the average
power approach described in Section 5,
Paragraph 5.3.2(a) of IEC 62301 (First
Edition), but with a single test period of 10
minutes +0/¥2 sec after an additional
stabilization period until the clock time
reaches 3:33.
3.1.1.1.1 If the conventional cooking top
has an inactive mode, as defined in section
1.15 of this appendix, measure and record
the average inactive mode power of the
conventional cooking top, PIA, in watts.
3.1.1.1.2 If the conventional cooking top
has an off mode, as defined in section 1.18
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the energy consumption for each electric
cooking zone and cooking area, in watt-hours
(kJ) of electricity according to section
7.1.Z6.3 of EN 60350–2:2013 (incorporated
by reference; see § 430.3). For electric
cooking zones with multiple concentric sizes,
each concentric size is treated as a separate
cooking zone. Each unique size must be
tested individually with the appropriate test
vessel size based on the dimensions of each
concentric cooking zone as measured in
section 6.2.Z2 of EN 60350–2:2013. For the
gas surface unit under test, measure the
volume of gas consumption, VCT, in standard
cubic feet (L) of gas and any electrical energy,
EIC, consumed by an ignition device of a gas
heating element or other electrical
components required for the operation of the
conventional gas cooking top in watt-hours
(kJ).
3.2.1.2 Conventional cooking top standby
mode and off mode power except for any
conventional cooking top component of a
combined cooking product. Make
measurements as specified in section 3.1.1.1
of this appendix. If the conventional cooking
top is capable of operating in inactive mode,
as defined in section 1.15 of this appendix,
measure the average inactive mode power of
the conventional cooking top, PIA, in watts as
specified in section 3.1.1.1.1 of this
appendix. If the conventional cooking top is
capable of operating in off mode, as defined
in section 1.18 of this appendix, measure the
average off mode power of the conventional
cooking top, POM, in watts as specified in
section 3.1.1.1.2 of this appendix.
3.2.2 Combined cooking product standby
mode and off mode power. Make
measurements as specified in section 3.1.2 of
this appendix. If the combined cooking
product is capable of operating in inactive
mode, as defined in section 1.15 of this
appendix, measure the average inactive mode
power of the combined cooking product, PIA,
in watts as specified in section 3.1.2.1 of this
appendix. If the combined cooking product is
capable of operating in off mode, as defined
in section 1.18 of this appendix, measure the
average off mode power of the combined
cooking product, POM, in watts as specified
in section 3.1.2.2 of this appendix.
3.2.3 Microwave oven standby mode and
off mode power except for any microwave
oven component of a combined cooking
product. Make measurements as specified in
Section 5, Paragraph 5.3 of IEC 62301
(Second Edition) (incorporated by reference;
see § 430.3). If the microwave oven is capable
of operating in standby mode, as defined in
section 1.20 of this appendix, measure the
average standby mode power of the
microwave oven, PSB, in watts as specified in
section 3.1.3.1 of this appendix. If the
microwave oven is capable of operating in off
mode, as defined in section 1.18 of this
appendix, measure the average off mode
power of the microwave oven, POM, as
specified in section 3.1.3.1.
3.3 Recorded values.
3.3.1 Record the test room temperature,
TR, at the start and end of each conventional
cooktop or combined cooking product test, as
determined in section 2.5 of this appendix.
3.3.2 Record the relative air pressure at
the start of the test and at the end of the test
in hectopascals (hPa).
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3.3.3 For conventional cooking tops and
combined cooking products, record the
standby mode and off mode test
measurements PIA and POM, if applicable.
3.3.4 For each test of an electric cooking
area or cooking zone, record the values listed
in 7.1.Z6.3 in EN 60350–2:2013 (incorporated
by reference; see § 430.3) and the total test
electric energy consumption, ETV.
3.3.5 For each test of a conventional gas
surface unit, record the gas volume
consumption, VCT; the time until the power
setting is reduced, tc; the time when the
simmering period starts, t90; the initial
temperature of the water; the water
temperature when the setting is reduced, Tc;
the water temperature at the end of the test,
Ts; and the electrical energy for ignition of
the burners, EIC.
3.3.6 Record the heating value, Hn, as
determined in section 2.2.2.2 of this
appendix for the natural gas supply.
3.3.7 Record the heating value, Hp, as
determined in section 2.2.2.3 of this
appendix for the propane supply.
3.3.8 For microwave ovens except for any
microwave oven component of a combined
cooking product, record the average standby
mode power, PSB, for the microwave oven
standby mode, as determined in section 3.2.3
of this appendix for a microwave oven
capable of operating in standby mode. Record
the average off mode power, POM, for the
microwave oven off mode power test, as
determined in section 3.2.3 of this appendix
for a microwave oven capable of operating in
off mode.
4. Calculation of Derived Results From Test
Measurements
4.1 Conventional cooking top.
4.1.1 Conventional cooking top energy
consumption.
4.1.1.1 Energy consumption for electric
cooking tops. Calculate the energy
consumption of a conventional electric
cooking top, ECTE, in Watt-hours (kJ), using
the following equation:
Where:
ntv = the total number of tests conducted for
the conventional electric cooking top
Etv = the energy consumption measured for
each test with a given test vessel, tv, in
Wh
mtv is the mass of water used for the test, in
g.
4.1.1.2 Gas energy consumption for
conventional gas cooking tops. Calculate
the energy consumption of the
conventional gas cooking top, ECTG, in
Btus (kJ) using the following equation:
EP22AU16.006</GPH>
of this appendix, measure and record the
average off mode power of the conventional
cooking top, POM, in watts.
3.1.2 Combined cooking product standby
mode and off mode power. Establish the
standby mode and off mode testing
conditions set forth in section 2, Test
Conditions, of this appendix. For combined
cooking products that take some time to enter
a stable state from a higher power state as
discussed in Section 5, Paragraph 5.1, Note
1 of IEC 62301 (Second Edition)
(incorporated by reference; see § 430.3),
allow sufficient time for the combined
cooking product to reach the lower power
state before proceeding with the test
measurement. Follow the test procedure as
specified in Section 5, Paragraph 5.3.2 of IEC
62301 (Second Edition) for testing in each
possible mode as described in sections
3.1.2.1 and 3.1.2.2 of this appendix. For units
in which power varies as a function of
displayed time in standby mode, set the
clock time to 3:23 at the end of the
stabilization period specified in Section 5,
Paragraph 5.3 of IEC 62301 (First Edition),
and use the average power approach
described in Section 5, Paragraph 5.3.2(a) of
IEC 62301 (First Edition), but with a single
test period of 10 minutes +0/¥2 sec after an
additional stabilization period until the clock
time reaches 3:33.
3.1.2.1 If the combined cooking product
has an inactive mode, as defined in section
1.15 of this appendix, measure and record
the average inactive mode power of the
combined cooking product, PIA, in watts.
3.1.2.2 If the combined cooking product
has an off mode, as defined in section 1.18
of this appendix, measure and record the
average off mode power of the combined
cooking product, POM, in watts.
3.1.3 Microwave oven.
3.1.3.1 Microwave oven test standby
mode and off mode power except for any
microwave oven component of a combined
cooking product. Establish the testing
conditions set forth in section 2, Test
Conditions, of this appendix. For microwave
ovens that drop from a higher power state to
a lower power state as discussed in Section
5, Paragraph 5.1, Note 1 of IEC 62301
(Second Edition) (incorporated by reference;
see § 430.3), allow sufficient time for the
microwave oven to reach the lower power
state before proceeding with the test
measurement. Follow the test procedure as
specified in Section 5, Paragraph 5.3.2 of IEC
62301 (Second Edition). For units in which
power varies as a function of displayed time
in standby mode, set the clock time to 3:23
and use the average power approach
described in Section 5, Paragraph 5.3.2(a) of
IEC 62301 (First Edition), but with a single
test period of 10 minutes +0/¥2 sec after an
additional stabilization period until the clock
time reaches 3:33. If a microwave oven is
capable of operation in either standby mode
or off mode, as defined in sections 1.20 and
1.18 of this appendix, respectively, or both,
test the microwave oven in each mode in
which it can operate.
3.2 Test measurements.
3.2.1 Conventional cooking top test
energy consumption.
3.2.1.1 Conventional cooking area or
cooking zone energy consumption., Measure
Where:
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Where:
VCT = total gas consumption in standard
cubic feet (L) for the gas surface unit test
as measured in section 3.2.1.1 of this
appendix.
H = either Hn or Hp, the heating value of the
gas used in the test as specified in
sections 2.2.2.2 and 2.2.2.3 of this
appendix, expressed in Btus per
standard cubic foot (kJ/L) of gas.
4.1.1.3 Electrical energy
consumption for conventional gas
cooking tops. Calculate the energy
consumption of the conventional gas
cooking top, ECTGE, in Watt-hours (kJ)
using the following equation:
Where:
ntv = the total number of tests conducted for
the conventional gas cooking top
mtv = the mass of the water used to test a
given cooking zone or area
EIC = the electrical energy consumed in watthours (kJ) by a gas surface unit as
measured in section 3.2.1.1 of this
appendix.
4.1.2 Conventional cooking top
annual energy consumption.
4.1.2.1 Conventional electric
cooking top.
4.1.2.1.1 Annual energy
consumption of a conventional electric
cooking top. Calculate the annual
energy consumption of a conventional
electric cooking top, ECA, in kilowatthours (kJ) per year, defined as:
ECA = ECTE × K × NCE
asabaliauskas on DSK3SPTVN1PROD with RULES
Where:
K = 0.001 kWh/Wh conversion factor for
watt-hours to kilowatt-hours.
NCE = 207.5 cooking cycles per year, the
average number of cooking cycles per
year normalized for duration of a
cooking event estimated for conventional
electric cooking tops.
ECTE = energy consumption of the
conventional electric cooking top as
defined in section 4.1.1.1 of this
appendix.
4.1.2.1.2 Integrated annual energy
consumption of a conventional electric
cooking top. Calculate the integrated
annual electrical energy consumption,
EIAEC, of a conventional electric cooking
top, except for any conventional electric
cooking top component of a combined
cooking product, in kilowatt-hours (kJ)
per year, defined as:
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EIAEC = ECA + ECTLP
Where:
ECA = the annual energy consumption of the
conventional electric cooking top as
defined in section 4.1.2.1.1 of this
appendix.
ECTLP = conventional cooking top
annual combined low-power mode
energy consumption = [(PIA × SIA) +
(POM × SOM)] × K,
Where:
PIA = conventional cooking top inactive
mode power, in watts, as measured in
section 3.1.1.1.1 of this appendix.
POM = conventional cooking top off mode
power, in watts, as measured in section
3.1.1.1.2 of this appendix.
If the conventional cooking top has both
inactive mode and off mode annual
hours, SIA and SOM both equal 4273.4;
If the conventional cooking top has an
inactive mode but no off mode, the
inactive mode annual hours, SIA, is equal
to 8546.9, and the off mode annual
hours, SOM, is equal to 0;
If the conventional cooking top has an off
mode but no inactive mode, SIA is equal
to 0, and SOM is equal to 8546.9;
K = 0.001 kWh/Wh conversion factor for
watt-hours to kilowatt-hours.
4.1.2.2 Conventional gas cooking top
4.1.2.2.1 Annual gas energy
consumption of a conventional gas
cooking top. Calculate the annual gas
energy consumption, ECCG, in kBtus (kJ)
per year for a conventional gas cooking
top, defined as:
ECCG = ECTG × K × NCG
Where:
NCG = 214.5 cooking cycles per year, the
average number of cooking cycles per
year normalized for duration of a
cooking event estimated for conventional
gas cooking tops.
ECTG = gas energy consumption of the
conventional gas cooking top as defined
in section 4.1.1.2 of this appendix.
K = 0.001 conversion factor for Btu to kBtu.
4.1.2.2.2 Annual electrical energy
consumption of a conventional gas
cooking top. Calculate the annual
electrical energy consumption, ECCE, in
kilowatt-hours (kJ) per year for a
conventional gas cooking top, defined
as:
ECCE = ECTGE × K × NCG
Where:
NCG = 214.5 cooking cycles per year, the
average number of cooking cycles per
year normalized for duration of a
cooking event estimated for conventional
gas cooking tops.
ECTGE = secondary electrical energy
consumption of the conventional gas
cooking top as defined in section 4.1.1.3
of this appendix.
K = 0.001 conversion factor for Wh to kWh.
4.1.2.2.3 Integrated annual energy
consumption of a conventional gas
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cooking top. Calculate the integrated
annual energy consumption, EIAEC, of a
conventional gas cooking top, except for
any conventional gas cooking top
component of a combined cooking
product, in kBtus (kJ) per year, defined
as:
EIAEC = ECC + (ECTSO × Ke)
Where:
ECC = ECCG + (ECCE × Ke) the total annual
energy consumption of a conventional
gas cooking top
Where:
ECCG = the primary annual energy
consumption of a conventional gas
cooking top as determined in section
4.1.2.2.1 of this appendix.
ECCE = the secondary annual energy
consumption of a conventional gas
cooking top as determined in section
4.1.2.2.2 of this appendix.
Ke = 3.412 Btu/Wh (3.6 kJ/Wh), conversion
factor of watt-hours to Btus.
ECTSO = conventional cooking top
annual combined low-power mode
energy consumption = [(PIA × SIA) +
(POM × SOM)] × K,
Where:
PIA = conventional cooking top inactive
mode power, in watts, as measured in
section 3.1.1.1.1 of this appendix.
POM = conventional cooking top off mode
power, in watts, as measured in section
3.1.1.1.2 of this appendix.
If the conventional cooking top has both
inactive mode and off mode annual
hours, SIA and SOM both equal 4273.4;
If the conventional cooking top has an
inactive mode but no off mode, the
inactive mode annual hours, SIA, is equal
to 8546.9, and the off mode annual
hours, SOM, is equal to 0;
If the conventional cooking top has an off
mode but no inactive mode, SIA is equal
to 0, and SOM is equal to 8546.9;
K = 0.001 kWh/Wh conversion factor for
watt-hours to kilowatt-hours.
4.2 Combined cooking products.
4.2.1 Combined cooking product
annual combined low-power mode
energy consumption. Calculate the
combined cooking product annual
combined low-power mode energy
consumption, ECCLP, defined as:
ECCLP = [(PIA × SIA)] + [(POM × SOM)] ×
K,
Where:
PIA = combined cooking product inactive
mode power, in watts, as measured in
section 3.1.2.1 of this appendix.
POM = combined cooking product off mode
power, in watts, as measured in section
3.1.2.2 of this appendix.
STOT equals the total number of inactive
mode and off mode hours per year,
8,329.2;
If the combined cooking product has both
inactive mode and off mode, SIA and SOM
both equal STOT/2;
If the combined cooking product has an
inactive mode but no off mode, the
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ntv = the total number of tests conducted for
the conventional gas cooking top
mtv = the mass of the water used to test a
given cooking zone or area
Etvg = (VCT × H), the gas energy consumption
measured for each test with a given test
vessel, tv, in Btu (kJ)
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Federal Register / Vol. 81, No. 162 / Monday, August 22, 2016 / Proposed Rules
inactive mode annual hours, SIA, is equal
to STOT, and the off mode annual hours,
SOM, is equal to 0;
If the combined cooking product has an off
mode but no inactive mode, SIA is equal
to 0, and SOM is equal to STOT;
K = 0.001 kWh/Wh conversion factor for
watt-hours to kilowatt-hours.
4.2.2 Integrated annual energy
consumption of any conventional
cooking top component of a combined
cooking product.
4.2.2.1 Integrated annual energy
consumption of any conventional
electric cooking top component of a
combined cooking product. Calculate
the integrated annual energy
consumption of a conventional electric
cooking top component of a combined
cooking product, EIAEC, in kilowatthours (kJ) per year and defined as:
EIAEC = ECA + ECCTLP
Where,
ECA = the annual energy consumption of the
conventional electric cooking top as
defined in section 4.1.2.1.1 of this
appendix.
ECCTLP = annual combined low-power mode
energy consumption for the conventional
cooking top component of a combined
cooking product, in kWh (kJ) per year,
calculated as:
4.2.2.2 Integrated annual energy
consumption of any conventional gas
cooking top component of a combined
cooking product. Calculate the
integrated annual energy consumption
of a conventional gas cooking top
component of a combined cooking
product, EIAEC, in kBtus (kJ) per year
and defined as:
EIAEC = ECC + ECCTLP × Ke)
Where,
ECC = ECCG + ECCE, the total annual energy
consumption of a conventional gas
cooking top,
Where:
ECCG = the annual gas energy consumption of
a conventional gas cooking top as
determined in section 4.1.2.2.1 of this
appendix.
ECCE = the annual electrical energy
consumption of a conventional gas
cooking top as determined in section
4.1.2.2.2 of this appendix.
Ke = 3.412 kBtu/kWh (3,600 kJ/kWh),
conversion factor for kilowatt-hours to
kBtus.
ECCTLP = annual combined low-power mode
energy consumption for the conventional
cooking top component of a combined
cooking product, in kWh (kJ) per year,
calculated as:
HOV = average number of cooking hours per
year for a conventional oven, which is
equal to 219.9 hours per year. If the
combined cooking product does not
include a conventional oven, then HOV =
0.
HMWO = average number of cooking hours per
year for a microwave oven, which is
equal to 44.9 hours per year. If the
combined cooking product does not
include a microwave oven, then HMWO =
0.
4.2.3 Annual combined low-power
mode energy consumption for any
microwave oven component of a
combined cooking product. Calculate
the annual combined low-power mode
energy consumption of a microwave
oven component of a combined cooking
product, ECMWOLP, in kWh (kJ) per year,
and defined as:
Where:
ECCLP = combined cooking product annual
combined low-power mode energy
consumption, determined in section
4.2.1 of this appendix.
HMWO = 44.9 hours per year, the average
number of cooking hours per year for a
microwave oven.
HT = HOV + HCT + HMWO
HT = HOV + HCT + HMWO
[FR Doc. 2016–19229 Filed 8–19–16; 8:45 am]
Where:
BILLING CODE 6450–01–P
EP22AU16.009</GPH>
EP22AU16.010</GPH>
Where:
ECCLP = combined cooking product annual
combined low-power mode energy
consumption, determined in section
4.2.1 of this appendix.
HCT = 213.1 hours per year, the average
number of cooking hours per year for a
conventional cooking top.
Where:
HOV = average number of cooking hours per
year for a conventional oven, which is
equal to 219.9 hours per year. If the
combined cooking product does not
include a conventional oven, then HOV =
0.
HCT = average number of cooking hours per
year for a conventional cooking top,
which is equal to 213.1 hours per year.
If the combined cooking product does
not include a conventional cooking top,
then HCT = 0.
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Where:
ECCLP = combined cooking product annual
combined low-power mode energy
consumption, determined in section
4.2.1 of this appendix.
HCT = 213.1 hours per year, the average
number of cooking hours per year for a
conventional cooking top.
HT = HOV + HCT + HMWO
Where:
HOV = average number of cooking hours per
year for a conventional oven, which is
equal to 219.9 hours per year. If the
combined cooking product does not
include a conventional oven, then HOV =
0.
HMWO = average number of cooking hours per
year for a microwave oven, which is
equal to 44.9 hours per year. If the
combined cooking product does not
include a microwave oven, then HMWO =
0.
]]>Agencies
[Federal Register Volume 81, Number 162 (Monday, August 22, 2016)]
[Proposed Rules]
[Pages 57373-57400]
From the Federal Register Online via the Government Publishing Office [www.gpo.gov]
[FR Doc No: 2016-19229]
[[Page 57373]]
Vol. 81
Monday,
No. 162
August 22, 2016
Part IV
Department of Energy
-----------------------------------------------------------------------
10 CFR Part 430
Energy Conservation Program: Test Procedures for Cooking Products;
Proposed Rule
Federal Register / Vol. 81 , No. 162 / Monday, August 22, 2016 /
Proposed Rules
[[Page 57374]]
-----------------------------------------------------------------------
DEPARTMENT OF ENERGY
10 CFR Part 430
[Docket No. EERE-2012-BT-TP-0013]
RIN 1904-AC71
Energy Conservation Program: Test Procedures for Cooking Products
AGENCY: Office of Energy Efficiency and Renewable Energy, Department of
Energy.
ACTION: Supplemental notice of proposed rulemaking.
-----------------------------------------------------------------------
SUMMARY: On December 3, 2014, the U.S. Department of Energy (DOE)
issued a supplemental notice of proposed rulemaking (SNOPR) to revise
its test procedures for cooking products. As part of the December 2014
test procedure SNOPR, DOE proposed a change to the test equipment that
would allow for measuring the energy efficiency of induction cooking
tops. DOE also proposed methods to test non-circular electric surface
units, electric surface units with flexible concentric cooking zones,
full-surface induction cooking tops, and gas burners with high input
rates. In this SNOPR, to address issues raised by interested parties
regarding the ability of the previous cooking top proposals to
adequately measure energy use during a representative average use
cycle, DOE proposes to amend its test procedure for all conventional
electric cooking tops to incorporate by reference the relevant
selections from European standard EN 60350-2:2013 ``Household electric
cooking appliances Part 2: Hobs--Methods for measuring performance''
(EN 60350-2:2013). DOE also revises its proposals for testing non-
circular electric surface units, electric surface units with flexible
concentric cooking zones, and full-surface induction cooking tops based
on EN 60350-2:2013. Furthermore, DOE proposes to extend the test
methods in EN 60350-2:2013 to measure the energy consumption of gas
cooking tops by correlating test equipment diameter to burner input
rate, including input rates that exceed 14,000 British thermal units
per hour (Btu/h). DOE also proposes to modify the calculations of
conventional cooking top annual energy consumption and integrated
annual energy consumption to account for the proposed water-heating
test method. DOE proposes to incorporate by reference test structures
from American National Standards Institute (ANSI) Z21.1-2016
``Household cooking gas appliances'' to standardize the installation
conditions under which cooking tops are tested. DOE also proposes minor
technical clarifications to the gas heating value correction and other
grammatical changes to the regulatory text in appendix I that do not
alter the substance of the existing test methods. With regard to
conventional ovens, DOE proposes to repeal the regulatory provisions
establishing the test procedure for conventional ovens under the Energy
Policy and Conservation Act (EPCA). DOE has determined that the
conventional oven test procedure may not accurately represent consumer
use as it favors conventional ovens with low thermal mass and does not
capture cooking performance-related benefits due to increased thermal
mass of the oven cavity.
DATES: DOE will accept comments, data, and information regarding this
SNOPR no later than September 21, 2016. See section V, ``Public
Participation,'' for details.
Any comments submitted must identify the SNOPR for Test Procedures
for Cooking Products, and provide docket number EE-2012-BT-TP-0013 and/
or regulatory information number (RIN) number 1904-AC71. Comments may
be submitted using any of the following methods:
1. Federal eRulemaking Portal: www.regulations.gov. Follow the
instructions for submitting comments.
2. Email: Induction-Cooking-Prod-2012-TP-0013@ee.doe.gov. Include
the docket number and/or RIN in the subject line of the message. Submit
electronic comments in WordPerfect, Microsoft Word, PDF, or ASCII file
format, and avoid the use of special characters or any form of
encryption.
3. Postal Mail: Appliance and Equipment Standards Program, U.S.
Department of Energy, Building Technologies Office, Mailstop EE-5B,
1000 Independence Avenue SW., Washington, DC, 20585-0121. Telephone:
(202) 586-6636. If possible, please submit all items on a compact disc
(CD), in which case it is not necessary to include printed copies.
4. Hand Delivery/Courier: Appliance and Equipment Standards
Program, U.S. Department of Energy, Building Technologies Office, 950
L'Enfant Plaza SW., 6th Floor, Washington, DC, 20024. Telephone: (202)
586-6636. If possible, please submit all items on a CD, in which case
it is not necessary to include printed copies.
For detailed instructions on submitting comments and additional
information on the rulemaking process, see section V of this document
(Public Participation).
Docket: The docket, which includes Federal Register notices, public
meeting attendee lists and transcripts, comments, and other supporting
documents/materials, is available for review at www.regulations.gov.
All documents in the docket are listed in the regulations.gov index.
However, some documents listed in the index, such as those containing
information that is exempt from public disclosure, may not be publicly
available.
A link to the docket Web page can be found at: https://www.regulations.gov/#!docketDetail;D=EERE-2012-BT-TP-0013. This Web
page will contain a link to the docket for this notice on the
www.regulations.gov site. The www.regulations.gov Web page will contain
simple instructions on how to access all documents, including public
comments, in the docket. See section VII for information on how to
submit comments through regulations.gov.
FOR FURTHER INFORMATION CONTACT:
Ms. Ashley Armstrong, U.S. Department of Energy, Office of Energy
Efficiency and Renewable Energy, Building Technologies Office, EE-2J,
1000 Independence Avenue SW., Washington, DC, 20585-0121. Telephone:
(202) 586-6590. Email: ashley.armstrong@ee.doe.gov.
Ms. Celia Sher, U.S. Department of Energy, Office of the General
Counsel, GC-33, 1000 Independence Avenue SW., Washington, DC, 20585-
0121. Telephone: (202) 202-287-6122. Email: Celia.Sher@hq.doe.gov.
For further information on how to submit a comment, review other
public comments and the docket, or participate in the public meeting,
contact the Appliance and Equipment Standards Program staff at (202)
586-6636 or by email: Induction-Cooking-Prod-2012-TP-0013@ee.doe.gov.
SUPPLEMENTARY INFORMATION: DOE intends to incorporate by reference
certain sections of the following industry standards into 10 CFR part
430:
(1) ANSI Standard Z21.1-2016--``Household cooking gas appliances''
(ANSI Z21.1).
Copies of ANSI Z21.1, can be obtained from ANSI, 25 W 43rd
Street, 4th Floor, New York, NY, 10036, or by going to https://webstore.ansi.org/default.aspx.
(2) EN 60350-2:2013 ``Household electric cooking appliances Part 2:
Hobs--Methods for measuring performance'' (EN 60350-2:2013).
Copies of EN 60350-2:2013, a European standard approved by
the European Committee for Electrotechnical Standardization (CENELEC),
can be obtained from the
[[Page 57375]]
British Standards Institute (BSI Group), 389 Chiswick High Road,
London, W4 4AL, United Kingdom, or by going to https://shop.bsigroup.com/.
See section IV.M for a further discussion of these standards.
Table of Contents
I. Authority and Background
A. General Test Procedure Rulemaking
B. Test Procedures for Cooking Products
C. The January 2013 TP NOPR
D. The December 2014 TP SNOPR
II. Summary of the Supplemental Notice of Proposed Rulemaking
III. Discussion
A. Products Covered by This Test Procedure Rulemaking
1. Induction Cooking Tops
2. Gas Cooking Products with High Input Rates
B. Repeal of the Conventional Oven Test Procedure
C. Hybrid Test Block Method
1. Thermal Grease
2. Test Block Diameter and Composition
D. Water-heating Test Method
1. Representativeness of the Water-Heating Test Method
2. Incorporating by Reference EN 60350-2:2013
E. Multi-Ring and Non-Circular Surface Units
F. Extending EN 60350-2:2013 to Gas Cooking Tops
G. Annual Energy Consumption
H. Calculation of Annual Energy Consumption of Combined Cooking
Products
I. Installation Test Conditions
J. Technical Clarification to the Correction of the Gas Heating
Value
K. Technical Grammatical Changes to Certain Sections of Appendix
I
L. Compliance with Other EPCA Requirements
IV. Procedural Issues and Regulatory Review
A. Review Under Executive Order 12866
B. Review under the Regulatory Flexibility Act
C. Review Under the Paperwork Reduction Act of 1995
D. Review Under the National Environmental Policy Act of 1969
E. Review Under Executive Order 13132
F. Review Under Executive Order 12988
G. Review Under the Unfunded Mandates Reform Act of 1995
H. Review Under the Treasury and General Government
Appropriations Act, 1999
I. Review Under Executive Order 12630
J. Review Under Treasury and General Government Appropriations
Act, 2001
K. Review Under Executive Order 13211
L. Review Under Section 32 of the Federal Energy Administration
Act of 1974
M. Description of Materials Incorporated by Reference
V. Public Participation
A. Submission of Comments
B. Issues on Which DOE Seeks Comment
1. Repeal of the Conventional Oven Test Procedure
2. Gas Burners with High Input Rates
3. Hybrid Test Blocks
4. Representativeness of the Water-Heating Test Method for
Electric Surface Units
5. Non-Circular and Flexible Electric Surface Units
6. Representativeness of the Water-Heating Test Method for Gas
Surface Units
7. Annual Energy Consumption Calculation
8. Combined Cooking Products
9. Installation Test Conditions
VI. Approval of the Office of the Secretary
I. Authority and Background
Title III of the Energy Policy and Conservation Act of 1975 (42
U.S.C. 6291, et seq.; ``EPCA'' or, ``the Act'') sets forth a variety of
provisions designed to improve energy efficiency. (All references to
EPCA refer to the statute as amended through the Energy Efficiency
Improvement Act of 2015, Public Law 114-11 (Apr. 30, 2015).) Part B of
title III, which for editorial reasons was redesignated as Part A upon
incorporation into the U.S. Code (42 U.S.C. 6291-6309, as codified),
establishes the ``Energy Conservation Program for Consumer Products
Other Than Automobiles.'' These include cooking products,\1\ and
specifically conventional cooking tops \2\ and conventional ovens,\3\
the primary subject of this document. (42 U.S.C. 6292(a)(10))
---------------------------------------------------------------------------
\1\ DOE's regulations define ``cooking products'' as one of the
following classes: Conventional ranges, conventional cooking tops,
conventional ovens, microwave ovens, microwave/conventional ranges
and other cooking products. (10 CFR 430.2)
\2\ Conventional cooking top means a class of kitchen ranges and
ovens which is a household cooking appliance consisting of a
horizontal surface containing one or more surface units which
include either a gas flame or electric resistance heating. (10 CFR
430.2)
\3\ Conventional oven means a class of kitchen ranges and ovens
which is a household cooking appliance consisting of one or more
compartments intended for the cooking or heating of food by means of
either a gas flame or electric resistance heating. It does not
include portable or countertop ovens which use electric resistance
heating for the cooking or heating of food and are designed for an
electrical supply of approximately 120 volts.(10 CFR 430.2)
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Under EPCA, the energy conservation program consists essentially of
four parts: (1) Testing, (2) labeling, (3) Federal energy conservation
standards, and (4) certification and enforcement procedures. The
testing requirements consist of test procedures that manufacturers of
covered products must use as the basis for (1) certifying to DOE that
their products comply with the applicable energy conservation standards
adopted under EPCA, and (2) making representations about the efficiency
of those products. Similarly, DOE must use these test procedures to
determine whether the products comply with any relevant standards
promulgated under EPCA.
A. General Test Procedure Rulemaking
Under 42 U.S.C. 6293, EPCA sets forth the criteria and procedures
DOE must follow when prescribing or amending test procedures for
covered products. EPCA provides in relevant part that any test
procedures prescribed or amended under this section shall be reasonably
designed to produce test results which measure energy efficiency,
energy use or estimated annual operating cost of a covered product
during a representative average use cycle or period of use and shall
not be unduly burdensome to conduct. (42 U.S.C. 6293(b)(3))
In addition, if DOE determines that a test procedure amendment is
warranted, it must publish proposed test procedures and offer the
public an opportunity to present oral and written comments on them. (42
U.S.C. 6293(b)(2)) Finally, in any rulemaking to amend a test
procedure, DOE must determine to what extent, if any, the proposed test
procedure would alter the measured energy efficiency of any covered
product as determined under the existing test procedure. (42 U.S.C.
6293(e)(1))
B. Test Procedures for Cooking Products
DOE's test procedures for conventional cooking tops, conventional
ovens, and microwave ovens are codified at appendix I to subpart B of
10 CFR part 430 (appendix I).
DOE established the test procedures in a final rule published in
the Federal Register on May 10, 1978. 43 FR 20108, 20120-28. DOE
revised its test procedures for cooking products to more accurately
measure their efficiency and energy use, and published the revisions as
a final rule in 1997. 62 FR 51976 (Oct. 3, 1997). These test procedure
amendments included: (1) A reduction in the annual useful cooking
energy; (2) a reduction in the number of self-cleaning oven cycles per
year; and (3) incorporation of portions of International
Electrotechnical Commission (IEC) Standard 705-1988, ``Methods for
measuring the performance of microwave ovens for household and similar
purposes,'' and Amendment 2-1993 for the testing of microwave ovens.
Id. The test procedures for conventional cooking products establish
provisions for determining estimated annual operating cost, cooking
efficiency (defined as the ratio of cooking energy output to cooking
energy input), and energy factor (defined as the ratio of annual useful
cooking energy output to total annual energy input). 10 CFR 430.23(i);
appendix I. These provisions for conventional cooking products are not
[[Page 57376]]
currently used for compliance with any energy conservation standards
because the present standards are design requirements; in addition,
there is no EnergyGuide \4\ labeling program for cooking products.
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\4\ For more information on the EnergyGuide labeling program,
see: www.access.gpo.gov/nara/cfr/waisidx_00/16cfr305_00.html.
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DOE subsequently conducted a rulemaking to address standby and off
mode energy consumption, as well as certain active mode testing
provisions, for residential dishwashers, dehumidifiers, and
conventional cooking products. DOE published a final rule on October
31, 2012 (77 FR 65942, hereinafter referred to as the October 2012
Final Rule), adopting standby and off mode provisions that satisfy the
EPCA requirement that DOE include measures of standby mode and off mode
power in its test procedures for residential products, if technically
feasible. (42 U.S.C. 6295(gg)(2)(A))
C. The January 2013 TP NOPR
On January 30, 2013, DOE published a notice of proposed rulemaking
(NOPR) (78 FR 6232, hereinafter referred to as the January 2013 TP
NOPR) proposing amendments to appendix I that would allow for measuring
the active mode energy consumption of induction cooking products (i.e.,
conventional cooking tops equipped with induction heating technology
for one or more surface units \5\ on the cooking top). DOE proposed to
incorporate induction cooking tops by amending the definition of
``conventional cooking top'' to include induction heating technology.
Furthermore, DOE proposed to require for all cooking tops the use of
test equipment compatible with induction technology. Specifically, DOE
proposed to replace the solid aluminum test blocks currently specified
in the test procedure for cooking tops with hybrid test blocks
comprising two separate pieces: an aluminum body and a stainless steel
base. In the January 2013 TP NOPR, DOE also proposed amendments to
include a clarification that the test block size be determined using
the smallest dimension of the electric surface unit. 78 FR 6232, 6234
(Jan. 30, 2013).
---------------------------------------------------------------------------
\5\ The term surface unit refers to burners for gas cooking
tops, electric resistance heating elements for electric cooking
tops, and inductive heating elements for induction cooking tops.
---------------------------------------------------------------------------
D. The December 2014 TP SNOPR
On December 3, 2014, DOE published an SNOPR (79 FR 71894,
hereinafter referred to as the December 2014 TP SNOPR), modifying its
proposal from the January 2013 TP NOPR to more accurately measure the
energy efficiency of induction cooking tops. DOE proposed to add a
layer of thermal grease between the stainless steel base and aluminum
body of the hybrid test block to facilitate heat transfer between the
two pieces. DOE also proposed additional test equipment for electric
surface units with large diameters (both induction and electric
resistance) and gas cooking top burners with high input rates. 79 FR
71894 (Dec. 3, 2014). In addition, DOE proposed methods to test non-
circular electric surface units, electric surface units with flexible
concentric cooking zones, and full-surface induction cooking tops. Id.
In the December 2014 TP SNOPR, DOE also proposed to incorporate
methods for measuring conventional oven volume, clarify that the
existing oven test block must be used to test all ovens regardless of
input rate, and provide a method to measure the energy consumption and
efficiency of conventional ovens equipped with an oven separator. 79 FR
71894 (Dec. 3, 2014). On July 3, 2015, DOE published a final rule
addressing the test procedure amendments for conventional ovens only.
(80 FR 37954, hereinafter referred to as the July 2015 Final Rule). In
this SNOPR, DOE is continuing the rulemaking to consider additional
methodology for testing conventional cooking tops. In addition, based
on further review of public comments and data provided by
manufacturers, DOE is proposing in this SNOPR to repeal the regulatory
provisions establishing the test procedures of conventional ovens.
II. Summary of the Supplemental Notice of Proposed Rulemaking
DOE received comments on the energy conservation standards NOPR for
conventional ovens (80 FR 33030) published on June 10, 2015 (the June
2015 STD NOPR) highlighting uncertainty about whether the unique
features of commercial-style ovens were appropriately accounted for
when measuring energy consumption using the existing conventional oven
test procedure. After review of these comments, DOE determined that
additional investigation is required to establish a representative test
procedure for conventional ovens. DOE is proposing to repeal the
provisions in the existing cooking products test procedure relating to
conventional ovens.
For conventional cooking tops, based on review of the public
comments received in response to the December 2014 TP SNOPR, and a
series of manufacturer interviews conducted in February and March 2015
to discuss key concerns regarding the hybrid test block method proposed
in the December 2014 TP SNOPR, DOE is withdrawing its proposal for
testing conventional cooking tops with a hybrid test block. Instead,
DOE proposes to modify its test procedure to incorporate by reference
the relevant sections of EN 60350-2:2013 ``Household electric cooking
appliances Part 2: Hobs--Methods for measuring performance'' \6\ (EN
60350-2:2013), which uses a water-heating test method to measure the
energy consumption of electric cooking tops. EN 60530-2:2013 specifies
heating a water load to a certain temperature at the maximum energy
input setting for a single surface unit, and then reducing the energy
input to the surface unit to a lower setting for an extended simmering
period. The test method specifies the quantity of water to be heated in
a standardized test vessel whose size is based on the diameter of the
surface unit under test. For each surface unit, the test energy
consumption is measured and then divided by the mass of the water load
used to test each surface unit to calculate the energy consumed per
gram of water. The measurements of energy consumption per gram of water
calculated for each surface unit are averaged, then normalized to a
single water quantity to determine the total energy consumption of the
cooking top. Based on DOE's further review of a report on round robin
testing commissioned by the European Committee of Domestic Equipment
Manufacturers (CECED) \7\ using a draft version of EN 60350-2:2013
conducted in 2011, review of the public comments received in response
to the December 2014 TP SNOPR, and a series of manufacturer interviews
conducted in February 2015, as well as further evaluation of DOE's own
test data, DOE determined that the test methods to measure surface unit
energy consumption specified in EN 60350-2:2013 produce repeatable and
reproducible test results. DOE also notes that the test vessels
specified in EN 60350-2:2013 are compatible with all cooking top
technologies. Additionally, the range of test vessel diameters
specified in EN 60350-2:2013 covers the full range of surface unit
diameters available on the U.S. market. Moreover, incorporating EN
60350-2:2013 by reference has the benefit of harmonization with
international testing
[[Page 57377]]
methods. Although DOE is proposing to incorporate the EN 60350-2:2013
method to measure the energy consumption of the cooking top, DOE is
proposing to modify the water quantity used to normalize the total
energy consumption of the cooking top, in order to estimate a
representative annual energy consumption for the U.S. market.
---------------------------------------------------------------------------
\6\ Hob is the British English term for cooking top.
\7\ Italian National Agency for New Technologies, Energy and
Sustainable Economic Development--Technical Unit Energy Efficiency
(ENEA-UTEE), ``CECED Round Robin Tests for Hobs and Microwave
Ovens--Final Report for Hobs,'' July 2011.
---------------------------------------------------------------------------
In the December 2014 TP SNOPR, DOE proposed test methods for non-
circular electric cooking top surface units and full-surface induction
cooking tops with ``cook anywhere'' functionality. 79 FR 71894, 71905
(Dec. 3, 2014). In this SNOPR, DOE proposes, instead, to adopt the test
methods and specifications for non-circular surface units and full-
surface induction cooking tops included in EN 60350-2:2013. However,
for surface units with flexible concentric sizes (i.e., units with
multiple zones of the same shape but varying shortest dimensions), DOE
continues to propose that the surface unit be tested at each unique
size setting. DOE also further clarifies in this SNOPR that for all
cooking tops, specialty surface units such as bridge zones, warming
plates, grills, and griddles are not covered by the proposed appendix
I.
Only electric cooking tops are covered by the methods specified in
EN 60350-2:2013. DOE is proposing to extend the water-heating test
method to gas cooking tops by correlating the burner input rate and
test vessel diameters specified in EN 30-2-1:1998 Domestic cooking
appliances burning gas--Part 2-1: Rational use of energy--General (EN
30-2-1) to the test vessel diameters and water loads already included
in EN 60350-2:2013. The range of gas burner input rates covered by EN
30-2-1 includes burners exceeding 14,000 British thermal units per hour
(Btu/h), and thus provides a method to test gas burners with high input
rates.
Although EN 60350-2:2013 includes a method to determine the
normalized per-cycle energy consumption of the cooking top, it does not
include a method to determine total annual energy consumption. DOE is
proposing in this SNOPR to include a calculation of the annual energy
consumption and integrated annual energy consumption of conventional
cooking tops using the cooking frequency determined in the 2009 DOE
Energy Information Administration (EIA) Residential Energy Consumption
Survey (RECS).\8\ The EIA RECS collects energy-related data for
occupied primary housing units in the United States. DOE also reviewed
recent field energy use survey data presented in the 2010 California
Residential Appliance Saturation Study (CA RASS) \9\ and the Florida
Solar Energy Center (FSEC) \10\ to determine whether the proposed test
method and cooking frequency based on RECS data produce an annual
energy consumption representative of consumer use. Based on this CA
RASS and FSEC field use data, and based on testing of a sample of
products, DOE determined that the estimated annual active mode cooking
top energy consumption using the proposed test method and cooking
frequency based on RECS data does not adequately represent consumer
use. As a result, DOE is proposing to normalize the cooking frequency
to account for differences between the duration of a cooking event
represented in the RECS data and DOE's proposed test load for measuring
the energy consumption of the cooking top. DOE is proposing to use the
resulting normalized number of cooking cycles per year multiplied by
the normalized per-cycle energy consumption and the number of days in a
year (365) to calculate annual active mode cooking energy consumption
for the cooking top.
---------------------------------------------------------------------------
\8\ Available online at: https://www.eia.gov/consumption/residential/data/2009/.
\9\ California Energy Commission. 2009 California Residential
Appliance Saturation Study, October 2010. Prepared for the
California Energy Commission by KEMA, Inc. Contract No. 200-2010-
004. <https://www.energy.ca.gov/2010publications/CEC-200-2010-004/CEC-200-2010-004-V2.PDF>.
\10\ FSEC 2010. Updated Miscellaneous Electricity Loads and
Appliance Energy Usage Profiles for Use in Home Energy Ratings, the
Building America Benchmark and Related Calculations. Published as
FSEC-CR-1837-10, Florida Solar Energy Center, Cocoa, FL.
---------------------------------------------------------------------------
DOE also proposes to define the term ``combined cooking product''
as a cooking product that combines a conventional cooking product with
other appliance functionality, which may or may not include another
cooking product. Examples of such ``combined cooking products'' include
conventional ranges, microwave/conventional cooking tops, microwave/
conventional ovens, and microwave/conventional ranges. In this SNOPR,
DOE is proposing to clarify that the active mode test procedures in
appendix I apply to the conventional cooking top component of a
combined cooking product. However, the combined low-power of these
products can only be measured for the combined product and not the
individual components. Thus, DOE is proposing a method to apportion the
combined low-power mode energy consumption measured for the combined
cooking product to the individual cooking top component of the combined
cooking product using the ratio of component cooking hours per year to
the total cooking hours per year of the combined cooking product.
DOE is also aware that the installation test conditions currently
specified in appendix I are not clearly defined. Thus, DOE is proposing
to incorporate by reference test structures from the ANSI standard
Z21.1-2016--``Household cooking gas appliances'' (ANSI Z21.1) to
standardize the conditions under which cooking tops are tested.
DOE also notes that section 2.9.4 of the existing test procedure in
appendix I does not clearly state what temperature and pressure
conditions should be used to correct the gas heating value. DOE is
proposing to clarify that the measurement of the heating value of
natural gas or propane specified in section 2.9.4 in appendix I be
corrected to standard pressure and temperature conditions in accordance
with the U.S. Bureau of Standards, circular C417, 1938.
Finally, DOE is proposing minor technical grammatical corrections
to certain sections of appendix I that serve as clarifications and do
not change the substance of the test method.
III. Discussion
A. Products Covered by This Test Procedure Rulemaking
As discussed in section I.A, DOE has the authority to amend test
procedures for covered products. 42 U.S.C. 6292(a)(10) of EPCA covers
kitchen ranges and ovens. In a final rule issued on September 8, 1998
(63 FR 48038), DOE amended its regulations to substitute the term
``kitchen ranges and ovens'' with ``cooking products''. DOE regulations
currently define ``cooking products'' as consumer products that are
used as the major household cooking appliances. They are designed to
cook or heat different types of food by one or more of the following
sources of heat: gas, electricity, or microwave energy. Each product
may consist of a horizontal cooking top containing one or more surface
units and/or one or more heating compartments. They must be one of the
following classes: conventional ranges, conventional cooking tops,
conventional ovens, microwave ovens, microwave/conventional ranges and
other cooking products.\11\ (10 CFR 430.2)
---------------------------------------------------------------------------
\11\ As discussed in the January 2013 TP NOPR and December 2014
TP SNOPR, DOE proposed to amend the definition of ``conventional
cooking top'' to include products that feature electric inductive
heating surface units. 78 FR 6232, 6234-6235 (Jan. 30, 2013); 79 FR
71894, 71897 (Dec. 3, 2014). As DOE did not receive any additional
comments on this proposal, DOE is maintaining these proposed
modifications in this SNOPR.
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[[Page 57378]]
In this SNOPR, DOE is addressing test procedures for conventional
cooking tops and is proposing to repeal the test procedures for
conventional ovens In addition, because DOE regulations currently
continue to use the term ``kitchen ranges and ovens'' and other terms
to describe the product that is the subject of this rulemaking, DOE
proposes in this SNOPR to consistently refer to the product as
``cooking products'' in DOE's regulations codified at 10 CFR parts 429
and 430.
DOE notes that certain residential household cooking appliances
combine a conventional cooking product component with other appliance
functionality, which may or may not perform a cooking-related function.
Examples of such ``combined cooking products'' include a conventional
range, which combines a conventional cooking top and one or more
conventional ovens; a microwave/conventional cooking top, which
combines a microwave oven and a conventional cooking top; a microwave/
conventional oven, which combines a microwave oven and a conventional
oven; and a microwave/conventional range, which combines a microwave
oven and a conventional oven in separate compartments and a
conventional cooking top. Because combined cooking products may consist
of multiple classes of cooking products, any potential conventional
cooking top or oven energy conservation standard would apply to the
individual components of the combined cooking product. Thus, the
cooking top test procedures proposed in this SNOPR also apply to the
individual conventional cooking top portion of a combined cooking
product. Because combined cooking products are a kind of cooking
product that combines a conventional cooking product with other
appliance functionality and not a distinct product class, DOE is
proposing to remove the definitions of the various kinds of combined
cooking products that are currently included in 10 CFR 430.2, and then
add a definition of ``combined cooking product'' to appendix I, as this
definition would be related to the test of combined cooking products
and is not a unique product class itself. DOE also notes that the
definitions of conventional cooking top, conventional oven, microwave
oven, and other cooking products refer to these products as classes of
cooking products. Because these are more general product categories and
not specific product classes, DOE is proposing to amend the definitions
of conventional cooking top, conventional oven, microwave oven, and
other cooking products in 10 CFR 430.2 to reflect this clarification.
In its product testing conducted in support of the December 2014 TP
SNOPR, DOE observed that for combined cooking products, the annual
combined low-power mode energy consumption can only be measured for the
combined cooking product and not the individual components. In order to
calculate the integrated annual energy consumption of the conventional
cooking top component separately, DOE is proposing in this SNOPR to
allocate a portion of the combined low-power mode energy consumption
measured for the combined cooking product to the conventional cooking
top component using the estimated annual cooking hours for the given
components comprising the combined cooking product. Similarly for
microwave ovens, in order to calculate the annual combined low-power
mode energy consumption for the microwave oven component separately,
DOE is proposing to allocate a portion of the combined low-power mode
energy consumption measured for the combined cooking product to the
microwave oven component, based on the estimated annual cooking hours
for the given components comprising the combined cooking product.
Section III.H provides a complete discussion of the derivation of
integrated annual energy consumption for the individual components of a
combined cooking product.
Gas Cooking Products With High Input Rates
In the December 2014 TP SNOPR, DOE proposed to amend the
conventional cooking top test procedure in appendix I to measure the
energy use of gas surface units with high input rates and noted that
the current definition for ``conventional cooking top'' in 10 CFR 430.2
already covers conventional gas cooking products with higher input
rates (including commercial-style gas cooking products), as these
products are household cooking appliances with surface units or
compartments intended for the cooking or heating of food by means of a
gas flame. DOE considers a cooking top burner with a high input rate to
be a burner rated greater than 14,000 Btu/h. 79 FR 71894, 71897 (Dec.
3, 2014).
Sub-Zero Group, Inc. (Sub-Zero) commented that cooking with larger
cooking vessels and high performance burners requires increased grate-
to-burner spacing to maximize air flow and improve burner combustion,
which in turn impacts efficiency as measured by the test procedure.
According to Sub-Zero, a ``one size fits all'' test procedure is
inequitable and would place gas cooking tops with higher input rates at
a market disadvantage. (Sub-Zero, TP No. 20 at p. 3) \12\ Sub-Zero also
commented that the proposed test procedure does not accurately measure
the performance and efficiency of the larger, higher-output components
and leads to misleading results. (Sub-Zero, TP No. 20 at pp. 2-3) Sub-
Zero believes that due to the lack of data, test procedure
complexities, and the limited potential for energy savings, DOE should
exempt high-performance products (i.e., commercial-style cooking tops)
from standards until adequate further analysis is conducted such that
these products can be accurately and fairly evaluated. (Sub-Zero, TP
No. 20 at p. 3)
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\12\ A notation in the form ``Sub-Zero, TP No. 20 at p. 3''
identifies a written comment (1) made by Sub-Zero on the Test
Procedure for cooking products; (2) recorded in document number 20
that is filed in the docket of this cooking products test procedures
rulemaking (Docket No. EERE-2012-BT-TP-0013) and available for
review at www.regulations.gov; and (3) which appears on page 3 of
document number 20.
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As discussed further in the following sections, and specifically in
section III.F of this notice, DOE is proposing that the energy
consumption of conventional gas cooking tops be measured using a range
of test vessel diameters and water loads that are selected based on
input rate of the burner, including those with burners having input
rates greater than 14,000 Btu/h (including commercial-style gas cooking
tops). The current definition for ``conventional cooking top'' in 10
CFR 430.2 already covers conventional gas cooking products with higher
input rates, as these products are household cooking appliances with
surface units or compartments intended for the cooking or heating of
food by means of a gas flame.
B. Repeal of the Conventional Oven Test Procedure
The existing test procedure to measure the active mode annual
energy consumption of conventional ovens in appendix I involves setting
the oven controls to achieve an average internal cavity temperature
that is 325 degrees Fahrenheit ([deg]F) 5[emsp14][deg]F
higher than the room ambient air temperature and measuring the amount
of energy required to raise the temperature of an aluminum block test
load from room temperature to 234[emsp14][deg]F above its initial
temperature. The measured energy
[[Page 57379]]
consumption includes the energy input during the time the load is being
heated plus the energy consumed during fan-only mode. In the July 2015
TP Final Rule, DOE did not modify the active mode test method but
proposed to incorporate methods for measuring conventional oven volume
according to an Association of Home Appliance Manufacturers (AHAM)
procedure,\13\ to clarify that the existing oven test block must be
used to test all ovens regardless of input rate, and to measure the
energy consumption and efficiency of conventional ovens equipped with
an oven separator. 80 FR 37954.
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\13\ The test standard published by the AHAM titled,
``Procedures for the Determination and Expression of the Volume of
Household Microwave and Conventional Ovens,'' Standard OV-1-2011.
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As part of the concurrent energy conservation standards rulemaking
analysis, DOE received comments regarding the representativeness of the
active mode oven test procedure in appendix I for commercial-style
cooking products. Sub-Zero commented that ``high performance'' (i.e.,
commercial-style) ovens include the following design features that
enhance cooking performance (professional quality baking, broiling,
roasting, slow bake, proofing, and other functions) but negatively
impact efficiency and are not accounted for in the existing test
procedure:
Heavier gauge materials which extend product life and
enhance product quality, cooking functionality and durability;
Configurations that allow for up to six-rack baking
capability with full extension, heavy-gauge oven racks to support large
loads and provide enhanced safety and ergonomic benefit;
Full oven-height dual convection blowers to optimize
cooking air flow;
Hidden bake elements that enhance customer safety,
cleanability and heat distribution for better cooking performance;
Controls and software to maximize the long-term
reliability of oven cavity porcelain when employing a hidden bake
element; and
Cooling fans for the electronic printed circuit boards
that provide precise oven control and touch-screen user interface for
cooking modes and other features. (Sub-Zero, STD No. 25 at pp. 3, 5-6)
\14\
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\14\ A notation in the form ``Sub-Zero, STD No. 25 at p. 3''
identifies a written comment (1) made by Sub-Zero on the Energy
Conservation Standards for conventional ovens; (2) recorded in
document number 25 that is filed in the docket of the cooking
product energy conservation standards rulemaking (Docket No. EERE-
2014-BT-STD-0005) and available for review at www.regulations.gov;
and (3) which appears on page 3 of document number 25.
---------------------------------------------------------------------------
BSH also noted that commercial-style ovens include unique design
features as identified by Sub-Zero, and listed the following additional
design features associated with commercial-style products:
Soft-close hinges to handle constant loading and unloading
of the oven to eliminate the noise of slamming doors;
A variety of modes and options not typically found in
residential-style products (e.g., rapid steam generator, additional
convection heating element, high power combination modes such as
convection broil and steam convection);
Powerful heating elements to maintain set temperatures
during sessions of loading and unloading food (e.g., caterers and
entertainers at large house parties); and
Very large usable baking space, e.g., two ovens in a 60-
inch range that operate independently to provide more versatility in
cooking with each cavity capable of cooking one to three racks of food.
In addition, commercial-style ovens can accommodate commercial baking
pans that are more than twice the size of standard residential baking
pans. (BSH, STD No. 41 at p. 2)
BSH and Miele also commented that DOE should consider whether a
different test procedure is needed that adequately measures commercial-
style products' energy use and accounts for the enhanced cooking
performance. (BSH, STD No. 41 at p. 3; Miele, STD No. 42 at pp. 1-2)
Miele commented that the DOE test procedure does not adequately reflect
the energy use of commercial-style products because it does not account
for the effects of door openings and the energy required for thermal
recovery. Miele noted that the added mass of commercial-style ovens
provides the advantage of requiring less energy and time to recover
from a door opening, which alters the quality of foods being cooked.
(Miele, STD No. 42 at pp. 1-2)
Based on DOE's review of these comments and additional data
provided by manufacturers, DOE determined that commercial-style ovens
typically incorporate design features (e.g., heavier-gauge cavity
construction, high input rate burners, extension racks) that result in
inherently lower efficiencies than for residential-style ovens with
comparable cavity sizes, due to the greater thermal mass of the cavity
and racks when measured using the test procedure adopted in the July
2015 TP Final Rule. Furthermore, DOE concludes that certain additional
factors that are not currently addressed in the test procedure, such as
the impact of door openings on thermal recovery, could, if included in
the test procedure, alter the efficiencies of commercial-style ovens
relative to the efficiencies of residential-style ovens. For these
reasons, DOE is proposing to repeal the provisions in appendix I for
measuring conventional oven integrated annual energy consumption
(IAEC). In addition, because DOE is proposing to repeal the provisions
for measuring conventional oven IAEC, DOE is also proposing to remove
the reference to AHAM OV-1-2011 ``Procedures for the Determination and
Expression of the Volume of Household Microwave and Conventional
Ovens'' contained in 10 CFR 430.3.
C. Hybrid Test Block Method
DOE received a number of comments from interested parties on the
cooking top active mode test procedure proposed in the December 2014 TP
SNOPR. In February and March of 2015, DOE also conducted a series of
interviews with manufacturers representing the majority of the U.S.
market to discuss key issues with the proposed cooking top test
procedure. The concerns of interviewed manufacturers were similar to
those expressed in the written comments on the proposal, but were
collected from a larger group of manufacturers. Overall, interested
parties' major concerns with the hybrid test block method, as proposed,
included the thermal grease specification, the fabrication of the
hybrid test block, the proposed test block diameters, and the
representativeness, repeatability, and reproducibility of the hybrid
test block method. Given the feedback from interested parties, and for
the reasons discussed in the following sections, DOE is no longer
proposing to amend appendix I to require hybrid test blocks and is
instead proposing to incorporate by reference the relevant sections of
the water-heating test method for measuring the energy consumption of
cooking tops in EN 60350-2:2013.
1. Thermal Grease
In the December 2014 TP SNOPR, DOE proposed that a layer of thermal
grease should be applied evenly between the contacting surfaces of the
stainless steel base and the aluminum body of the hybrid test block for
all test block sizes. The amount of thermal grease applied to the test
block depended on the test block diameter. DOE also proposed a minimum
thermal conductivity for the grease and that the layer of thermal
grease be periodically reapplied, as DOE observed that the grease would
dry out after several tests. 79 FR 71894, 71906-71908 (Dec. 3, 2014).
[[Page 57380]]
General Electric Appliances (GE) commented in response to the
December 2014 TP SNOPR that it was not able to replicate the DOE test
results using the proposed test methods. (GE, TP No. 17 at p. 2)
Specifically, GE observed during its testing that the aluminum body
slid off the stainless steel base, the thermal grease dried out, and
the amount of grease between the blocks changed from one test to
another. Id. During individual manufacturer interviews, multiple
manufacturers also confirmed the block-sliding phenomenon and the
issues with dried out grease. Additionally, AHAM, BSH Home Appliances
Corporation (BSH), and GE noted that DOE did not specify an operating
temperature range nor application thickness for the thermal grease, and
also noted that the thermal conductivity and viscosity of the grease
might change over time or after repeated use at high temperatures.
(BSH, TP No. 16 at p. 11; GE, TP No. 17 at p. 2; AHAM, TP No. 18 at p.
3)
After further investigation into the properties of the thermal
grease used during the testing conducted to support the December 2014
TP SNOPR, DOE agrees that further specifications would be necessary to
ensure that the hybrid test block method is sufficiently repeatable and
reproducible. DOE became aware, through discussions with a thermal
grease supplier, that thermal grease formulations are not required to
be rated according to a test standard. Additionally, although such a
test standard exists, the grease supplier commented that the rating
method is for a specific set of conditions and materials, and may not
be reflective of all applications. Thus, different thermal greases with
the same published characteristics may perform differently when used
with the hybrid test blocks. DOE's research also suggests that
effective thermal conductivity depends on how the thermal grease fills
the microscopic crevices of the test block surface, meaning that the
effective thermal conductivity of the grease could change from test
block to test block depending on how the metal was machined. Some
thermal greases also have temperature- and time-dependent stabilization
periods which are not explicitly defined by the grease supplier,
leading to further opportunities for variation in performance with each
application. Depending on the allowable operating temperature range,
some thermal greases may dry out more quickly than others, suggesting
that simply specifying a maximum number of runs for a given application
of grease is not sufficient. Moreover, DOE does not believe it is
practical to specify and measure the thickness for the layer of applied
grease. The required amount and thickness would vary both with the
material properties of the grease as well as the technique used to
apply the grease to the test block surface.
AHAM also commented that the hybrid test block, as proposed, is not
yet appropriate for testing induction technologies because of the
variability in the temperature gradient between its steel base and
aluminum body with respect to different heating elements, which in turn
affects the efficiency result. (AHAM, TP No. 18 at p. 3) BSH commented
that by basing its analysis exclusively on only nine different
appliances in the December 2014 TP SNOPR, DOE did not completely
consider the diversity of induction technology. (BSH, TP No. 16 at p.
1) DOE notes that it initially proposed to add a layer of thermal
grease to the hybrid test block to facilitate heat transfer between the
base and body of the hybrid test block, specifically when used with
induction cooking technology. If heat does not transfer from the
stainless steel base to the aluminum body at a fast enough rate, the
sensors and control algorithms designed to limit the surface
temperature of the surface unit may turn off or limit power to the
surface unit to prevent it from overheating and damaging the cooking
top. Although adding thermal grease to the hybrid test block helped to
minimize this issue for the cooking tops in DOE's test sample, during
recent interviews, a few manufacturers noted that they use a lower
temperature threshold and different control strategies to prevent
overheating in induction heating elements. As a result, these
manufacturers stated that they were unable to complete a test of an
induction surface unit without the unit overheating.
For the reasons described in this preamble, DOE has determined that
thermal grease cannot be specified without significant further study or
further modification in the construction of the hybrid test block.
2. Test Block Diameter and Composition
In addition to the two existing test block diameters specified in
appendix I for the testing of conventional cooking tops, DOE proposed
in the December 2014 TP SNOPR an additional test block diameter for
electric surface units having a smallest dimension of 10 inches or
greater and for gas surface units with input rates greater than or
equal to 14,000 Btu/h. 79 FR 71894, 71904 (Dec. 3, 2014). DOE based its
assessment on a review of the electric surface unit diameters and pan
sizes available on the market, as well as investigative testing of the
carbon monoxide emissions and measured efficiencies of various test
block sizes on gas cooking tops with high-input rate burners. DOE
tentatively concluded that, by adding only one larger additional test
block diameter, the test procedure would appropriately capture cooking
tops designed to be used with large cookware, without increasing the
test burden for manufacturers. Id.
During manufacturer interviews, most manufacturers highlighted the
need for DOE to specify larger test block sizes to test electric
surface units having 12-inch and 13-inch diameters and gas surface
units with high input rates. In written comments, BSH, GE, and AHAM
asserted that the proposed test block sizes do not adequately reflect
the surface unit sizes currently available on the market, given that
some electric surface units exceed 11 inches in diameter. (BSH, TP No.
16 at p. 5; GE, TP No. 17 at p. 2; AHAM, TP No. 18 at p. 2) Sub-Zero
also noted that there are a variety of large cooking zones on electric
cooktops, induction cooktops, and gas burner systems that the proposed
test block diameters would not adequately evaluate. Sub-Zero stated
that these products would be disadvantaged if the test equipment does
not match the size of the surface unit. (Sub-Zero, TP No. 20 at p. 3)
Sub-Zero further stated that for gas burners, caps can be as large as 4
inches in diameter and when combined with gas burner designs that
project the flame horizontally in order to evenly distribute heat to a
cooking utensil with a large footprint, rather than focusing an intense
flame towards the center, the surface contact of the burner will be
greatly minimized if used with a small-diameter test block. (Sub-Zero,
TP No. 20 at p. 3)
DOE notes that most user instruction manuals for conventional
cooking tops, regardless of heating technology type, specify that pot
or pan size should match the size of the surface unit. After reviewing
public comments and information received during manufacturer
interviews, and further review of the surface unit diameters available
on the market, DOE acknowledges that it should consider additional test
equipment diameters for the testing of conventional cooking tops. The
test equipment should be reasonably matched to the diameter of the
surface unit or the gas burner input rate. In section III.D of this
notice, DOE describes the range of test vessel
[[Page 57381]]
diameters and water loads it is proposing to incorporate by reference
from EN 60350-2:2013 as part of this SNOPR.
During the interviews conducted in February and March of 2015,
multiple manufacturers commented that they had difficulty obtaining the
proposed hybrid test block materials in the diameter and thickness
proposed in the December 2014 TP SNOPR. GE also commented in response
to the December 2014 TP SNOPR that the components of the proposed
hybrid test block, especially for the stainless steel base, had not
been proven to be easily procured in the required diameter and to the
flatness tolerances specified by DOE, nor had the durability of this
thickness been assessed. (GE, TP No. 17 at p. 2) Although DOE did not
have difficulty procuring the proposed hybrid test block materials in
the diameters and flatness tolerances specified, manufacturer comments
regarding the difficulties of producing the test block factored into
DOE's decision to consider alternative cooking top test methods
discussed in the following sections.
Energy Innovations commented that the DOE test procedure test
results as presented in the December 2014 TP SNOPR represent the heat
transfer efficiency from the cooking top to the cooking utensil, rather
than the cooking efficiency, and appear to be reasonable for
determining the energy efficiency of cooking in a covered utensil
without significant losses due to escaped steam. (Energy Innovations,
TP No. 15 at pp. 9-10) Energy Innovations commented that much energy is
wasted in generating steam, and thus the actual cooking efficiency is
much lower than the heat transfer efficiency. (Energy Innovations, TP
No. 15 at p. 9) Energy Innovations also commented that cooking with a
covered utensil prevents steam from escaping the utensil and greatly
reduces the amount of energy required to maintain a boiling state of
the contents. (Energy Innovations, TP No. 15 at p. 5) However, Energy
Innovations presented survey data in which 81 percent of respondents
reported not using covered utensils most of the time, and 28 percent
reported conducting most of their cooking without the cover at all.
(Energy Innovations, TP No. 15 at p. 8) For this reason, Energy
Innovations commented that DOE should develop a multiplicative factor
representative of how consumers actually use cooking utensils to
convert heat transfer efficiency to an estimate of the real-world
energy efficiency. (Energy Innovations, TP No. 15 at pp. 9-10)
As discussed in section III.D of this notice, DOE is proposing in
this SNOPR to incorporate by reference the water-heating test methods
provided in EN 60350-2:2013. The proposed test method requires the use
of test vessels with lids with holes to allow for evaporation of water
to simulate the energy uptake of a food load during the simmering phase
of the test. DOE welcomes comment on whether the proposed test method
accurately reflects real-world use.
D. Water-Heating Test Method
The test method to measure the energy consumption of electric
cooking tops provided in EN 60350-2:2013 is similar to the existing DOE
test procedure for conventional cooking tops specified in appendix I in
that it consists of two phases. The first phase of the EN 60350-2 test
requires heating a test load to a calculated ``turndown temperature''
at the maximum energy input setting. During the second phase of the
test, the energy input rate is reduced to a setting that will maintain
the water temperature above 194[emsp14][deg]F (a simmering temperature)
but as close to 194[emsp14][deg]F as possible without additional
adjustment of the low-power setting. The test ends 20 minutes after the
temperature first increases above 194[emsp14][deg]F.
To determine the turndown temperature, EN 60350-2:2013 requires an
initial test to determine the number of degrees that the temperature
continues to rise after turning the unit off from the maximum energy
input setting. For the test load, EN 60350-2:2013 specifies a quantity
of water to be heated in a standardized test vessel. The test vessel
consists of a thin-walled stainless steel cylinder attached to a flat,
stainless steel 430 base plate. The test method also specifies an
aluminum lid with vent holes and a small center hole to fix the
thermocouple in the center of the pot. There are eight standardized
cooking vessel diameters ranging from 4.7 inches to 13 inches, one of
which is selected to test a given surface unit based on the diameter of
the surface unit. The amount of water also varies with test vessel
diameter. Table III.1 lists the full range of test vessel diameters,
water loads, and the corresponding surface unit diameters as specified
in EN 60350-2:2013 for electric cooking tops. EN 60350-2:2013 also
classifies the specified test vessels into categories representing
different cookware types.
Table III.1--EN 60350-2:2013 Test Vessel Diameter and Water Load
----------------------------------------------------------------------------------------------------------------
Mass of the water Corresponding surface unit diameter Standard cookware
Test vessel diameter inches (mm) load lbs (kg) inches (mm) category
----------------------------------------------------------------------------------------------------------------
4.72 (120)....................... 1.43 (0.65) 3.93 <= x < 5.12 (100 <= x < 130) A
5.91 (150)....................... 2.27 (1.03) 5.12 <= x < 6.30 (130 <= x < 160)
7.09 (180)....................... 3.31 (1.50) 6.30 <= x < 7.48 (160 <= x < 190) B
8.27 (210)....................... 4.52 (2.05) 7.48 <= x < 8.66 (190 <= x < 220) C
9.45 (240)....................... 5.95 (2.70) 8.66 <= x < 9.84 (220 <= x < 250)
10.63 (270)...................... 7.54 (3.42) 9.84 <= x < 11.02 (250 <= x < 280) D
11.81 (300)...................... 9.35 (4.24) 11.02 <= x < 12.20 (280 <= x < 310)
12.99 (330)...................... 11.33 (5.14) 12.20 <= x < 12.99 (310 <= x <= 330)
----------------------------------------------------------------------------------------------------------------
The number of test vessels needed to assess the energy consumption
of the cooking top is based on the number of controls that can be
independently but simultaneously operated on the cooking top. By
assessing the number of independent controls and not just the marked
surface units, the test procedure accounts for cooking tops with
cooking zones that do not have limitative markings. Each independently
controlled surface unit or area of a ``cooking zone'' is tested
individually. The temperature of the water and the total input energy
consumption is measured throughout the test. Total cooking top energy
consumption is determined as the average of the energy consumed during
each independent test divided by the mass of the water load used for
the test. This average energy consumption in Watt-hours (Wh) is then
normalized to a standard water load size (1,000 grams (g)) to determine
the average per-cycle energy consumption of the cooking top.
Normalizing to a single load size ensures that
[[Page 57382]]
manufacturers are not penalized for offering a variety of surface unit
diameters to consumers.
For cooking tops with standard circular electric surface units, the
test vessel with a diameter that best matches the surface unit diameter
is selected. Different surface units on the cooking top could be tested
with the same test vessel diameter. However, if the number of
independent controls/surface units for the cooking top exceeds two, the
selected test vessels must come from at least two cookware categories.
This means that one or more of the surface units on the cooking top
will be tested with the next best-fitting test vessel in another
cookware category. By adding this requirement, EN 603050-2:2013
accounts for the variety of cookware that would be used on the cooking
top and prevents the test procedure from penalizing cooking tops that
have a range of surface unit sizes with a range of surface unit input
rates.
For cooking tops without defined surface units, such as cooking
tops with full-surface induction cooking zones, EN 60350-2:2013
specifies a method to select the appropriate test position for each
test vessel based on a pattern starting from the geometric center of
the cooking zone. Instead of requiring that test vessels be selected
based on best fit, the test vessel diameters are explicitly defined,
and vary with the number of controls, to capture how different cookware
types may be used on the unmarked cooking surface.
1. Representativeness of the Water-Heating Test Method
To support its analysis in the January 2013 TP NOPR, DOE conducted
water-heating tests using test loads and test methods derived from a
draft amendment to the IEC Standard 60350-2 Edition 1.0 ``Household
electric cooking appliances--Part 2: Hobs--Method for measuring
performance'' (IEC 60350-2).\15\ 78 FR 6232, 6239-6240 (Jan. 30, 2013).
In the January 2013 TP NOPR, DOE acknowledged that water provides a
heating medium that is more representative of actual consumer use
because many foods cooked on a cooking top have a relatively high
liquid content. However, DOE noted that a water heating test method
could introduce additional sources of variability not present for metal
block heating. Id.
---------------------------------------------------------------------------
\15\ On April 25, 2014, IEC made available the draft version of
IEC Standard 60350-2 Edition 2.0 Committee Draft (IEC 60350-2 CD).
DOE notes that the draft amendment to IEC 60350-2 on which testing
for the January 2013 NOPR was based includes the same basic test
method as the 2014 IEC 60350-2 CD. DOE also notes that the European
standard EN 60350-2:2013 is based on the draft amendment to IEC
60350-2. DOE believes that the IEC procedure, once finalized, will
retain the same basic test method as currently contained in EN
60350-2:2013.
---------------------------------------------------------------------------
In support of the December 2014 TP SNOPR, DOE performed further
investigative testing using a modified version of the IEC 60350-2
water-heating test method. When compared to the hybrid test block
method, DOE found the water-heating test method to be less repeatable
and continued to propose the use of the hybrid test block. 79 FR 71894,
71900-71903 (Dec. 3, 2014).
In response to DOE's proposal to use the hybrid test block method
as opposed to a water-heating test method, BSH commented that the
proposed hybrid test block method did not include certain
specifications necessary for test procedure reproducibility, such as
test load sizing and positioning, and recommended that DOE consider the
specifications in IEC Standard 60350-2. (BSH, No. 16 at p. 1)
Additionally, interviewed manufacturers that produce and sell products
in Europe uniformly supported the use of a water-heating test method
and harmonization with IEC Standard 60350-2 for measuring the energy
consumption of electric cooking tops. These manufacturers cited the
benefits of adopting a test method similar to the IEC water-heating
method as including: (1) Compatibility with all electric cooking top
types, (2) additional test vessel diameters to account for the variety
of surface unit sizes on the market, and (3) the test load's ability to
represent a real-world cooking top load.
Pacific Gas and Electric Company (PG&E), Southern California Gas
Company (SCGC), San Diego Gas and Electric (SDG&E), and Southern
California Edison (SCE) (collectively, the California investor-owned
utilities (IOUs)) also recommended that DOE require a water-heating
test method to measure the cooking efficiency of conventional cooking
tops. Specifically, the California IOUs requested that DOE align the
cooking product test methods with existing industry test procedures,
such as American Society for Testing and Materials (ASTM) standard
F1521-12, ``Standard Test Methods for Performance of Range Tops'', and
IEC Standard 60350-2. (California IOUs, TP No. 19 at p. 1) The
California IOUs commented that aligning test procedures with existing
industry test procedures will reduce the burden of new test materials
and procedures on laboratories and manufacturers. (California IOUs, TP
No. 19 at p. 2) According to the California IOUs, the differences in
test procedure standard deviation between the hybrid test block and
water-heating test method as presented in the December 2014 TP SNOPR
did not sufficiently show that the hybrid test block method is more
repeatable than a water-heating method. (California IOUs, TP No. 19 at
p. 2) Additionally, the California IOUs believe cooking efficiencies
derived using a water-heating test method are more representative of
the actual cooking performance of cooking tops as opposed to a test
procedure using hybrid test blocks, since many foods prepared on
cooking tops have relatively high liquid content. (California IOUs, TP
No. 19 at p. 1)
As discussed in section III.C of this notice, review of public
comments and information received during manufacturer interviews led
DOE to determine that the hybrid test block method, as proposed in the
December 2014 TP SNOPR, may not be sufficiently repeatable and
reproducible. Thus, as suggested by interested parties, DOE performed
further evaluation of its own water-heating test data and reviewed
additional studies on the repeatability and reproducibility of the
water-heating test method to determine whether the water-heating test
method specified in EN 60350-2:2013 should be considered.
In the December 2014 TP SNOPR, DOE found that the reproducibility
of the water-heating test method, as determined by comparing the
surface unit efficiency measured at two different test laboratories,
was similar to that of the hybrid test block method. 79 FR 71894, 71901
(Dec. 3, 2014). DOE also evaluated the repeatability of the surface
unit efficiency results by assessing the standard deviation of the
measured surface unit efficiency for a selected number of tests. The
average standard deviation for the proposed hybrid test method across
all test surface unit types was 0.67 percent for the 9-inch test block
and 1.17 percent for the 6.25-inch block. Conversely, the average
standard deviation across all surface unit types for the water-heating
method was 1.25 percent for the 9.5-inch test vessel and 2.21 percent
for the 5.9-inch test vessel. 79 FR 71894, 71902 (Dec. 3, 2014).
Although the average standard deviations of the measured surface
unit efficiency were slightly higher for the water-heating test method,
DOE notes that it evaluated a modified version of the procedures in the
draft amendment to IEC 60350-2 by using only the two test vessels that
had diameters closest to the diameters specified for the existing test
blocks in appendix I (6.25 inches and 9 inches). 79 FR 71894, 71900-
71903 (Dec. 3, 2014). As part of this testing, DOE also used the
ambient test
[[Page 57383]]
conditions specified in appendix I to directly compare the
repeatability of the water-heating and hybrid test block test methods.
79 FR 71894, 71902 (Dec. 3, 2014). DOE notes that ambient air pressure
and temperature could significantly impact the amount of water that
evaporates during the test and the temperature at which the water
begins to boil. Appendix I allows a relatively large tolerance, 9[emsp14][deg]F, for ambient air temperature that may have
contributed to increased test variability observed for the water-
heating test method. Conversely, EN 60350-2:2013 specifies an ambient
temperature tolerance of 3.6[emsp14][deg]F (2 [deg]C) for
the cooking top energy consumption test. EN 60350-2:2013 also specifies
an absolute air pressure range of 0.901 to 1.05 atmospheres (atm).
For the testing conducted for the January 2013 TP NOPR and the
December 2014 TP SNOPR, DOE also developed its own set of efficiency
calculations for purposes of comparison with the hybrid test block
method. In comments received during manufacturer interviews,
manufacturers stated that it was inappropriate to calculate efficiency
with a water-heating method because, despite including a measurement of
the mass of the water before and after the test, it is unknown what
precise quantity of water is lost to boiling as some water may condense
on the underside of the lid and drop back into the test vessel. To
address this issue, DOE reviewed the coefficients of variation for the
measured surface unit energy consumption presented in the December 2014
TP SNOPR, which DOE originally evaluated only to assess the variability
of energy consumption in relation to the cooking top efficiency
calculation, and not the variation between the water-heating and hybrid
test block test methods. 79 FR 71894, 71902-03 (Dec. 3, 2014). The
average coefficient of variation for both the modified water-heating
test method and the hybrid test block method was very similar (0.024
versus 0.025).
DOE is aware of round robin testing performed in 2011 by CECED to
evaluate the repeatability and reproducibility of a draft version EN
60350-2:2013.\16\ Three cooking top technologies were tested:
Induction, smooth electric radiant, and electric solid plate, at 12
different test facilities. While solid plate cooking top technology is
not available on the U.S. market, DOE anticipates that the results
obtained for this technology type are most similar to those obtained
for electric coil cooking tops because the electric resistance heating
element is in direct contact with the cooking vessel. The test
facilities conducting the round robin testing were divided into two
groups, one group of manufacturer test labs and another group of
independent test labs. Only a single surface unit, approximately 7
inches in diameter (180 mm), was measured for each cooking top.
---------------------------------------------------------------------------
\16\ Italian National Agency for New Technologies, Energy and
Sustainable Economic Development--Technical Unit Energy Efficiency
(ENEA-UTEE), ``CECED Round Robin Tests for Hobs and Microwave
Ovens--Final Report for Hobs,'' July 2011.
---------------------------------------------------------------------------
DOE reviewed its test results from the December 2014 TP SNOPR and
compared these to the measured surface unit energy consumption standard
deviations observed during the 2011 CECED Round Robin Testing. Table
III.2 presents repeatability results from the 2011 CECED Round Robin
Testing for the average measured surface unit efficiency for each
cooking top technology type. Table III.3 presents repeatability results
from the December 2014 TP SNOPR for the average measured surface unit
efficiency for selected cooking tops in the DOE test sample.
Table III.2--Average Standard Deviation of the Measured Energy Consumption--2011 CECED Round Robin Test Sample
----------------------------------------------------------------------------------------------------------------
Induction Radiant Solid plate Average
----------------------------------------------------------------------------------------------------------------
Draft IEC 60350-2 Water-heating Test Method: \a\
Standard Deviation (Wh)..................... 2.27 7.39 3.15 ..............
Standard Deviation (%)...................... 0.87% 2.69% 1.14% 1.57%
----------------------------------------------------------------------------------------------------------------
\a\ DOE notes that the European standard EN 60350-2:2013 is derived from IEC 60350-2:2011 but includes the draft
amendments to IEC 60350-2 specified in in the IEC document TC59X/217/DC. DOE believes that the draft IEC
procedure, once finalized, will retain the same basic test method as contained in EN 60350-2:2013.
Table III.3--Average Standard Deviation of the Measured Energy Consumption--DOE Test Sample From the December
2014 TP SNOPR
----------------------------------------------------------------------------------------------------------------
Induction 1 Induction 2 Radiant Coil Average
----------------------------------------------------------------------------------------------------------------
DOE Hybrid Test Block:
Standard Deviation (Wh)..... 3.37 8.25 9.88 8.51 ..............
Standard Deviation (%)...... 1.20% 2.32% 2.83% 2.98% 2.33%
DOE Modified Water-Heating
Method:
Standard Deviation (Wh)..... 12.31 8.08 5.91 8.93 ..............
Standard Deviation (%)...... 3.04% 2.67% 1.28% 2.31% 2.33%
----------------------------------------------------------------------------------------------------------------
The average standard deviation for surface unit measured energy
consumption, as determined by the 2011 CECED Round Robin Testing, is
less than 3 percent for all cooking top technology types. Although DOE
established in this preamble that the modified water-heating test
results are not comparable to the results obtained for the 2011 CECED
Round Robin Testing, DOE still notes that the average percent standard
deviation for the surface units in the DOE test sample tested according
to the modified water-heating test method shown in Table III.3, is
higher than for the 2011 CECED Round Robin Testing shown in Table
III.2. Additionally, the average percent standard deviation for the
surface unit energy consumption measured using the hybrid test block
method is equal to that of the modified water-heating test method when
averaged for all cooking top technology types.
The 2011 CECED Round Robin Testing also included an evaluation of
the reproducibility of test results. The
[[Page 57384]]
report calculated reproducibility as the square root of the sum of the
between-laboratory variance and the mean of the within-laboratory
variances (taken over all laboratories). When considering all 12 test
facilities, the average reproducibility of the measured total energy
consumption was below 3 percent for each cooking top technology type,
with an average of 2.75 percent.
Based on DOE's review of the test data discussed in this preamble,
DOE preliminarily concludes that the EN 60350-2:2013 water-heating
method proposed as a part of this SNOPR is sufficiently repeatable and
reproducible.
2. Incorporating by Reference EN 60350-2:2013
In this SNOPR, DOE is proposing to incorporate by reference only
certain sections of EN 60350-2:2013, as the full test procedure also
includes test methods to measure heat distribution and other forms of
cooking performance not related to the energy consumption of the
cooking top. Specifically, DOE is proposing to incorporate Section 5,
``General conditions for the measurements,'' which outlines the test
room and test equipment conditions; Section 6.2, ``Cooking zones per
hob,'' which outlines how to determine the number of controls and the
dimensions of the cooking zones; and Section 7.1, ``Energy consumption
and heating up time,'' which outlines both the test methods and
equipment required to measure cooking top energy consumption. However,
DOE is proposing to omit Section 7.1.Z5, ``Procedure for measuring the
heating up time,'' as it is not required to calculate the overall
energy consumption of the cooking top and would increase manufacturer
test burden. Additionally, DOE is proposing to omit Section 7.1.Z7,
``Evaluation and calculation,'' as DOE is proposing to normalize the
measured cooking top energy consumption to a standard water load size
of 2,853 g for both electric and gas cooking tops instead of the 1,000
g currently specified in EN 60350-2:2013, as discussed in section
III.G. DOE is also proposing to incorporate by reference Annex ZA
through Annex ZD, which provide further requirements for measuring the
energy consumption, clarify test vessel construction, and provide
examples for how to select the appropriate test vessels. DOE also
proposes to include many of the definitions related to the measure of
cooking top energy consumption specified in Section 3 of EN 60350-
2:2013. However, due to differences in terminology between the United
States and Europe, such as the use of the word hob for cooking top, DOE
is proposing to explicitly define relevant terms from Section 3 of EN
60350-2:2013 in appendix I.
E. Multi-Ring and Non-Circular Surface Units
In the December 2014 TP SNOPR, DOE specified that for electric
cooking tops, test equipment for non-circular surface units should be
selected based on the surface unit's shortest dimension. 79 FR 71894,
71896 (Dec. 3, 2014). BSH and AHAM commented that using the smallest
dimension of a noncircular electric surface unit is not always
appropriate for determining the proper test equipment size because the
induction market includes products that have different printings and
shapes of cooking zones, and in cases where there is no clearly defined
printing diameter, there is no suitable way to define the dimension of
a surface unit. (BSH, TP No. 16 at p. 7; AHAM, TP No. 18 p. 2) BSH and
AHAM also commented that specifying a position for test equipment on
flexible induction units is important. According to these commenters,
the positioning of the test equipment can have significant influence on
the efficiency result. (BSH, TP No. 16 at p. 7; AHAM, TP No. 18 p. 2)
BSH and AHAM further requested that DOE consider adopting the center
position description from the draft IEC 60350-2 procedure for full
surface induction units in order to make results more repeatable and
reproducible. (BSH, TP No. 16 at p. 9; AHAM, TP No. 18 p. 3) GE also
asked that DOE clearly define the placement of test equipment, prior to
finalizing the SNOPR or any cooking top efficiency standard. (GE, TP
No. 17 at p. 2)
As discussed in section III.C.1 of this notice, DOE is proposing to
incorporate by reference specific provisions in EN 60350-2:2013. For
cooking zones that include a circular and an elliptical or rectangular
part, DOE is proposing, as per Section 7.Z1 in EN 60350-02:2013, that
only the circular section be tested. Additionally, Section 7.1.Z4 and
Annex ZA of EN 60350-2:2013, which would be incorporated by reference,
define the center of elliptical and rectangular surface units by their
geometric centers and provide the required test positions of test
vessels on these kinds of surface units.
In the December 2014 TP SNOPR, DOE specified that for electric
cooking tops, surface units with flexible concentric sizes (i.e., units
with multiple zones of the same shape but varying shortest dimensions)
should be tested at each unique size setting. 79 FR 71894, 71896 (Dec.
3, 2014). Many smooth--electric radiant cooking tops have ``multi-
ring'' elements that have multiple concentric heating elements for a
single surface unit. When a single ring is energized, this corresponds
to the smallest-diameter surface unit available. When two rings are
energized, the diameter of the surface unit increases. This continues
for as many concentric heating elements as are available for the
surface unit. Multiple heating elements give the user flexibility to
adjust the surface unit to fit a certain cookware size. Results from
DOE testing presented in the December 2014 TP SNOPR showed a
significant decrease in efficiency at the smaller-diameter settings as
compared to the largest-diameter setting of a multi-ring surface unit.
Because of the observed differences in efficiency, DOE proposed that
each distinct diameter setting for a multi-ring surface unit be tested
as a separate surface unit. For example, if the surface unit has three
settings with outer diameters of 12, 9, and 6 inches, each setting
would be tested separately with the appropriately sized test equipment,
and the results would be factored into the overall energy consumption
calculation as if they were individual surface units. 79 FR 71894,
71906 (Dec. 3, 2014).
GE and AHAM commented that DOE should not require measurement of
the individual inner zones of multi-ring surface units with flexible
concentric sizes, as doing so may lead to results that would not be
indicative of actual product performance or be precise enough for
standards-setting purposes. (GE, TP No. 17 at p. 2; AHAM, TP No. 18 p.
3) During manufacturer interviews, manufacturers stated that requiring
that each setting be tested separately would increase the test burden.
Furthermore, manufacturers noted that the ability to match the surface
unit diameter to the pan size is an important consumer utility that
might be penalized by the proposed test procedure. However, several
manufacturers also independently confirmed that using the inner ring of
a multi-ring burner is inherently less efficient because some of the
generated heat will be lost to the portion of the heating element that
is not energized.
According to EN 60350-2:2013, only the energy consumption of the
largest diameter of a multi-ring surface unit is measured, unless an
additional test vessel category is needed to meet the requirements of
the test procedure, in which case one of the smaller-diameter settings
of the surface unit that matches the next best-fitting test vessel
diameter is tested. However, DOE is proposing to require each setting
of the multi-ring
[[Page 57385]]
surface unit be tested independently. DOE notes that each setting could
be used as an individual surface unit, and thus should factor into the
calculated annual energy consumption of the cooking top. Each diameter
setting of the multi-ring surface unit would be tested and included as
a unique surface unit in the average energy consumption calculation for
the cooking top. DOE welcomes consumer usage data demonstrating if and
how these surface units are used differently than surface units without
an adjustable diameter.
In the December 2014 TP SNOPR, DOE also discussed other non-
circular cooking top elements such as bridge zones, warming plates,
grills, and griddles that are not intended for use with a typical
circular piece of cookware. Appropriate test blocks for these heating
elements would depend on the intended function of each surface unit.
DOE did not propose to require testing these surface units because the
additional equipment necessary for the test method to be representative
would place an unreasonable burden on test laboratories and
manufacturers. Additionally, DOE stated that it expects use of these
types of surface units to be much less frequent than the standard
surface units used for circular pots and pans. 79 FR 71894, 71906 (Dec.
3, 2014).
GE commented that DOE should not require measuring the efficiency
of warming plates, griddles, grills or other elements for which there
is not an appropriately shaped and sized test block. (GE, TP No. 17 at
p. 2) BSH and AHAM requested that DOE clarify whether the exclusion of
bridge zones includes products with a bridge mode (which connects two
surface units together as a single zone), and whether a flexible
cooking area is considered a bridge mode. (BSH, TP No. 16 at p. 10;
AHAM, TP No. 18 at p. 3) BSH and AHAM requested that roaster extensions
also be excluded. (BSH, TP No. 16 at p. 10; AHAM, TP No. 18 at p. 3)
After considering these comments, DOE is maintaining its proposal to
exclude testing of bridge zones, warming plates, grills, and griddles
in determining the energy consumption of a cooking top. DOE is also
proposing to exclude roaster extensions from test. Furthermore, DOE is
clarifying that it is not proposing to require testing of bridge modes
that couple several surface units together for use as a warming plate
or for use with a roasting pan, but is proposing to test the individual
circular heating elements if they can be used independently of the
bridge mode. DOE is also clarifying that a flexible cooking area, i.e.,
a full-surface induction cooking zone, able to heat multiple items of
cookware simultaneously, with independent control options for each
piece of cookware, does not constitute a bridge mode.
In the December 2014 TP SNOPR, DOE specified that full-surface
induction cooking tops with ``cook anywhere'' functionality should be
tested with multiple test equipment diameters in the center of the
usable cooking surface. 79 FR 71894 71905 (Dec. 3, 2014). These full-
surface induction cooking tops have no clearly defined cooking zones.
The location of the cookware is detected when it is placed on the
surface, and multiple cookware can be independently controlled and used
on the cooking top simultaneously. Annex ZA of EN 60350-2:2013, which
DOE is proposing to incorporate by reference as discussed in section
III.D of this notice, specifies that for a cooking area without
limitative marking, e.g., a full-surface induction zone, the number of
controls is defined by the number of cookware items that can be used
independently and simultaneously, and the number of controls determines
the number of tests.
F. Extending EN 60350-2:2013 to Gas Cooking Tops
DOE notes that the test methods specified in the relevant sections
of EN 60350-2:2013 were intended for use with only electric cooking
tops. To extend this method to gas cooking tops, DOE reviewed another
European water-heating test standard, EN 30-2-1:1998 Domestic cooking
appliances burning gas--Part 2-1: Rational use of energy--General,
which includes test methods specifically for gas cooking tops. EN 30-2-
1 is similar to the electric cooking top water-heating test method in
that it specifies a series of test vessels and water loads that are
dependent on a nominal characteristic of the surface unit. EN 30-2-1
specifies the diameter of the test vessel and the mass of the water
load based on the heat input of the gas burner being tested.
The methods of test in EN 60305-2:2013 and EN 30-2-1 differ
slightly, so if DOE were to incorporate both by reference, the
resulting measured energy consumption of gas and electric cooking tops
would not be comparable. For example, EN 30-2-1 specifies an aluminum
test vessel, without a lid, instead of a stainless steel vessel.
Additionally, the procedure to determine the efficiency of a gas burner
in EN 30-2-1 includes a heat-up phase at the maximum burner setting but
does not capture energy consumed during a simmering phase. DOE is not
aware of data showing that consumers cook food differently with gas
cooking tops than with electric cooking tops. For these reasons, DOE is
proposing to extend the test methods specified for electric cooking
tops in EN 60350-2:2013 to gas cooking tops, but to specify test
vessels and water loads based on the correlation between input rate of
the burner and test vessel size in EN 30-2-1. Figure III.1 compares the
test vessels in EN 30-2-1 to EN 603050-2.
[[Page 57386]]
[GRAPHIC] [TIFF OMITTED] TP22AU16.002
DOE notes that for comparable test vessel diameters specified in
the two test procedures, the water loads vary significantly. However,
DOE is not aware of any data suggesting that a representative test load
should be significantly different for gas cooking tops than for
electric cooking tops. As a result, DOE is proposing to use the test
vessel diameters and the corresponding water loads from EN 60350-2:2013
that most closely match the test vessel diameters specified in EN 30-2-
1 to test conventional gas cooking tops. Proposing to use the same test
vessels and water loads as specified for electric cooking tops, as well
as the same general test method, reduces the burden on manufacturers by
minimizing the amount of new test equipment required to be purchased.
Table III.4 lists DOE's proposal for gas cooking top test vessel
diameter and water load by nominal burner input rate.
Table III.4--Proposed Test Vessel Diameters and Water Loads for the Test of Conventional Gas Cooking Tops
----------------------------------------------------------------------------------------------------------------
Nominal gas burner input rate
----------------------------------------------------------------------------- Test vessel Mass of the
Maximum Btu/h diameter (inches water load (lbs
Minimum Btu/h (kW) (kW) (mm)) (kg))
----------------------------------------------------------------------------------------------------------------
3,958 (1.16).............................................. 5,596 (1.64) 8.27 (210) 4.52 (2.05)
5,630 (1.65).............................................. 6,756 (1.98) 9.45 (240) 5.95 (2.70)
6,790 (1.99).............................................. 8,053 (2.36) 10.63 (270) 7.54 (3.42)
8,087 (2.37).............................................. 14,331 (4.2) 10.63 (270) 7.54 (3.42)
>14,331 (4.2)............................................. ................ 11.81 (300) 11.33 (4.24)
----------------------------------------------------------------------------------------------------------------
Unlike electric cooking tops, DOE is not proposing to require a
minimum number of cookware categories for the test of a gas cooking
top. Given that the diameter of the gas flame cannot be adjusted when
the burner is at its maximum setting, only the best fitting test
vessel, as specified in Table III.4, would be used for the surface unit
test. DOE is also proposing to maintain the gas test conditions and
measurements currently specified in appendix I for the test of gas
cooking tops because gas testing is not addressed in EN 60350-2:2013.
DOE seeks comment on its proposed test vessel diameters and water
loads for the test of conventional gas cooking tops. DOE also seeks
comment on whether a representative water load for gas cooking tops
should differ significantly from those for electric cooking tops. DOE
requests input on whether the range of gas burner input rates derived
from European standard EN 30-2-1 appropriately captures the burner
input rates available on the U.S. market.
[[Page 57387]]
G. Annual Energy Consumption
In section 4.2.2 of the existing test procedure in appendix I, the
annual energy consumption for electric and gas cooking tops is
specified as the ratio of the annual useful cooking energy output to
the cooking efficiency measured with a test block. The cooking
efficiency is the average of the surface unit efficiencies measured for
the cooking top. The annual useful cooking energy output was determined
during the initial development of the cooking products test procedure
in 1978. It correlated cooking field data to results obtained using the
aluminum test block method and the DOE test procedure. In subsequent
analyses for cooking products energy conservation standards and updates
to the test procedure, the annual useful cooking energy output was
scaled to adjust for changes in consumer cooking habits.
In this SNOPR, DOE is proposing to incorporate by reference
relevant sections of EN 60350-2:2013, which does not include a method
to determine surface unit efficiency and thus, cooking top efficiency.
DOE also noted in section III.D.1 of this notice the repeatability and
reproducibility issues related to specifying an efficiency metric for
the water-heating test method. As a result, DOE is proposing to include
a method to calculate both annual energy consumption and integrated
annual energy consumption using the average of the test energy
consumption measured for each surface unit of the cooking top,
normalized to a representative water load size.
Section 7.1.Z7.2 of EN 60350-2:2013 specifies that the energy
consumption of the cooking top be normalized to 1,000 g of water.
However, DOE notes that 1,000 g of water may not be representative of
the average load used with cooking tops found in the U.S. market.
According to the table of standardized test vessel diameters and water
amounts listed in Table III.1, a load size of 1,000 g approximately
corresponds to a test vessel diameter of 6 inches, which, according to
the following analysis, is not the most representative test vessel
diameter. To determine the representative load size for both electric
and gas cooking tops, DOE first reviewed the surface unit diameters and
input rates for cooking tops (including those incorporated into
combined cooking products) available on the market. As discussed in
section III.D, section 7.1.Z2 of EN 60350-2 includes methodology for
selecting the test vessel diameter and a corresponding water load for
each surface unit based on the number of surface units on the cooking
top and the diameter of each surface unit. Using this methodology, DOE
determined the test vessel diameters and water load sizes that would be
required for the test of each cooking top model. Based on this
analysis, DOE determined that the average water load size for both
electric and gas cooking top models available on the market was 2,853
g. As a result, DOE is proposing to calculate the normalized cooking
top energy consumption for electric products as
[GRAPHIC] [TIFF OMITTED] TP22AU16.003
and the normalized cooking top energy consumption for gas products
as
[GRAPHIC] [TIFF OMITTED] TP22AU16.004
Where:
ECTE is the energy consumption of an electric cooking top
calculated per 2,853 g of water, in Wh;
ECTG is the energy consumption of a gas cooking top
calculated per 2,853 g of water, in Wh;
Etv is the energy consumption measured for a given test
vessel, tv, in Wh;
mtv is the mass of water in the test vessel, in g; and,
ntv is the number of test vessels used to test the
complete cooking top.
To extrapolate the cooking top's normalized test energy consumption
to an annual energy consumption, DOE considered cooking top usage data
available through EIA RECS, which collects energy-related data for
occupied primary housing units in the United States. The 2009 RECS
collected data from 12,083 housing units representing almost 113.6
million households. RECS provides values for the frequency of household
cooking events by product class as listed in Table III.5.
Table III.5--RECS 2009 Average Meals per Day for Conventional Cooking
Tops
------------------------------------------------------------------------
RECS average
cooking
Cooking top type frequency
(meals per day)
------------------------------------------------------------------------
Electric.............................................. 1.21
Smooth Electric \a\................................... 1.21
Gas................................................... 1.25
------------------------------------------------------------------------
\a\ Smooth Electric as listed here includes both smooth electric radiant
and induction cooking tops.
However, RECS does not provide details about the cooking load
(e.g., load size or composition) nor the duration of the cooking event.
As a result, DOE is proposing to normalize the number of cooking cycles
to account for differences between the duration of a cooking event
represented in the RECS data and DOE's proposed test load for measuring
the energy consumption of the cooking top to calculate the annual
energy consumption.
To evaluate the difference between field energy use and test energy
consumption, DOE reviewed recent survey data of residential cooking
presented in the 2010 CA RASS and the FSEC, from which DOE determined
that the representative average annual energy consumption of
conventional electric ranges is 287.5 kWh/year. In appendix 7A of the
technical support document (TSD) for the conventional ovens energy
conservation standards NOPR (80 FR 33030 (June 10, 2015)), DOE provides
a methodology to disaggregate the range energy consumption into two
portions--one allocated to the oven and the other portion allocated to
the cooking top. This methodology assumes that the annual cooking
energy consumption of a cooking top is a fraction of that of a standard
oven, and that the ratio of annual useful cooktop energy output to
standard oven useful energy output in a range has not changed over
time. This methodology also assumes that this ratio for electric
cooking products applies to gas cooking products as well. After
applying these assumptions, the resulting field energy use estimates of
the average annual energy consumption of an electric cooking top and
gas cooking top were 114 kWh/yr and 858 kBtu/yr, respectively.
For comparison of the proposed test procedure to the field energy
use estimates, DOE conducted testing on a select number of cooking
tops, capturing all product classes and a range of cooking top
features. DOE estimated the annual energy consumption of a conventional
cooking top by multiplying the normalized test energy consumption of
the cooking top by the cooking frequency in Table III.5 and the number
of days in a year (365). The maximum annual energy consumption for
electric cooking tops and gas cooking tops in the DOE test sample were
234.9 kWh/yr and 1,925 kBtu/yr respectively. The significant difference
between the annual energy consumption determined using the proposed
test procedure and the cooking frequency presented in Table III.5
compared to the field energy consumption data, presented in this
preamble, confirms the need to adjust the number of cooking cycles per
year used in the annual energy consumption calculation to account for
differences between consumer use of the cooking top represented by the
EIA RECS data
[[Page 57388]]
and the proposed water heating test method.
Using the average ratio between the maximum annual energy
consumption measured in the DOE test sample and the estimated field
energy use of both gas and electric cooking tops, DOE proposes to apply
a normalization factor of 0.47 to the number of cycles per year such
that,
NCE = 441.5 x 0.47 = 207.5 cooking cycles per year, the
average number of cooking cycles per year normalized for duration of a
cooking event estimated for electric cooking tops.
NCG = 456.3 x 0.47 = 214.5 cooking cycles per year, the
average number of cooking cycles per year normalized for duration of a
cooking event estimated for gas cooking tops.
DOE is proposing to calculate the annual energy consumption of a
conventional cooking top by multiplying the normalized test energy
consumption of the cooking top by the normalized cooking frequency and
the number of days in a year (365). Integrated annual energy
consumption for the cooking top would in turn be calculated by adding
the annual conventional cooking top combined low-power mode energy
consumption.
H. Calculation of Annual Energy Consumption of Combined Cooking
Products
As discussed in section III.A, DOE notes that the test procedures
proposed in this SNOPR apply to conventional cooking tops, including
the individual cooking top component of a combined cooking product.
However, DOE also notes that the annual combined low-power mode energy
consumption can only be measured for the combined cooking product as a
whole and not for the individual components. To determine the
integrated annual energy consumption of the conventional cooking top
component of a combined cooking product, DOE is proposing to allocate a
portion of the combined low-power mode energy consumption for the
combined cooking product to the conventional cooking top component
based on the ratio of the annual cooking hours for the cooking top to
the sum of the annual cooking hours for all components making up the
combined cooking product. DOE is also proposing to use the same
apportioning method to determine the annual low-power mode energy
consumption for the microwave oven component of a combined cooking
product.
For conventional cooking tops, DOE determined the annual cooking
hours to be 213.1 hours based on the total inactive mode and off mode
hours specified in the current version of appendix I, sections
4.2.2.1.2 and 4.2.2.2.2. For conventional ovens, DOE similarly
determined the annual cooking hours to be 219.9 based on the total
inactive mode and off mode hours specified in the current version of
appendix I, section 4.1.2.3 using the annual hours already established
for a conventional oven. For microwave ovens, DOE determined the number
of annual cooking hours to be 44.9 hours based on consumer usage data
presented in the February 4, 2013 NOPR proposing active mode test
procedures for microwave ovens. 78 FR 7940, 7950.
Based on this, DOE is proposing to calculate the integrated annual
energy consumption for the conventional cooking top component of a
combined cooking product as the sum of the annual energy consumption
and the portion of the combined cooking product's annual combined low-
power mode energy consumption allocated to the cooking top component.
Because appendix I currently contains test procedures for microwave
ovens that measure only standby mode and off mode test energy
consumption, DOE is including an annual combined low-power mode energy
consumption calculation for the microwave oven component of a combined
cooking product. As discussed in section III.G of this SNOPR, DOE is
proposing to repeal the test procedures for conventional ovens. As a
result, DOE is not proposing to incorporate methods to calculate the
integrated annual energy consumption for the conventional oven
component of a combined cooking product.
DOE also proposes to modify the requirements in 10 CFR 430.23 to
align with the changes proposed for appendix I, clarifying test
procedures for the measurement of energy consumption for combined
cooking products.
I. Installation Test Conditions
DOE notes that section 2.1 of appendix I defines installation test
conditions for some cooking products but does not explicitly describe
the installation test conditions required for conventional cooking
tops. The test conditions described for freestanding ``kitchen ranges''
specify that the product be installed with the back directly against,
or as near as possible to, a vertical wall which extends at least 1
foot above and on either side of the appliance, and that a drop-in,
built-in, or wall-mounted cooking product be installed in an enclosure
in accordance with the manufacturer's instructions.
During interviews conducted in February and March 2015,
manufacturers commented that the installation conditions described in
the existing DOE test procedure are outdated. Specifically,
manufacturers explained that certain conventional cooking tops,
conventional ovens, and combined cooking products, such as conventional
ranges, are designed to be used in a few different installation
configurations. They stated that manufacturer installation guides may
contain several sets of instructions, and the existing DOE test
procedure does not sufficiently define which set should be selected for
test. Manufacturers also commented that the installation configuration
may impact the measured energy consumption. Because they are already
required to test products according to ANSI Z21.1 for safety purposes,
manufacturers suggested that DOE consider specifying the same test
cabinetry in appendix I to minimize burden and ensure that all products
are tested using a standardized cabinetry.
DOE agrees with manufacturers that a standardized test cabinetry
should be specified for all cooking product types to ensure that test
results are comparable across manufacturers and are repeatable and
reproducible. For testing conventional cooking tops and combined
components, DOE is proposing in this SNOPR to incorporate by reference
the following test structures specified in ANSI Z21.1 sections 5.1 and
5.19:
Figure 7, ``Test structure for built-in top surface
cooking units and open top broiler units;''
Figure 5, ``Test structure for floor-supported units not
having elevated cooking sections;'' and
Figure 6, ``Test structure for floor-supported units
having elevated cooking sections.''
Although ANSI Z21.1 pertains to gas cooking appliances, DOE is
proposing to require these test structures for both gas and electric
conventional cooking products. ANSI Z21.1 definitions for the various
installation configurations also differ slightly from those specified
by DOE in the existing appendix I. According to ANSI Z21.1, a ``built-
in unit'' is defined as a cooking appliance designed to be recessed
into, placed upon, or attached to the construction of a building other
than the floor, while a ``floor-supported'' unit is a cooking appliance
for installation directly on the floor without requiring supporting
cabinetry or structure. However, DOE notes that its definition for
``built-in'' in appendix I also applies to ``slide-in'' products that
may be floor supported. In this SNOPR, DOE is proposing to further
[[Page 57389]]
clarify its definition of ``built-in'' to mean a product that is
enclosed in surrounding cabinetry, walls, or other similar structures
on at least three sides, and that can be supported by surrounding
cabinetry (e.g., drop-in cooking tops) or the floor (e.g., slide-in
conventional ranges). DOE is also proposing to revise its definition
for freestanding cooking products to mean a product that is supported
by the floor and is not designed to be enclosed by surrounding
cabinetry, walls, or other similar structures.
In addition, DOE notes that in general, where the test procedure
references manufacturer instructions used to determine the installation
conditions for the unit under test, those instructions must be those
normally shipped with product, or if only available online, the version
of the instructions available online at the time of test. DOE
recognizes that some manufacturer instructions may specify that the
cooking product may be used in multiple installation conditions (i.e.,
built-in and freestanding). DOE notes that because built-in products
are installed in configurations with more surrounding cabinetry that
may limit airflow and venting compared to freestanding products,
products capable of built-in installation configurations may require
additional features such as exhaust fans or added insulation to meet
the same safety requirements (e.g., surface temperature requirements
specified in Table 12 of ANSI Z21.1) that impact energy use of the
unit. As a result, DOE is proposing that if the manufacturer
instructions specify that the cooking product may be used in multiple
installation conditions, it should be installed according to the built-
in configuration.
J. Technical Clarification to the Correction of the Gas Heating Value
DOE notes that section 2.9.4 in the existing test procedure
appendix I specifies that the heating value of natural gas or propane
must be corrected for local temperature and pressure conditions, but
does not clearly state what conditions should be used for this
correction. DOE notes that the test procedure for residential gas
clothes dryers in 10 CFR 430 subpart B, appendix D2, specifies that the
heating value should be corrected to standard temperature and pressure
conditions in accordance with U.S. Bureau of Standards, circular C417,
1938. DOE notes other test procedures (e.g., residential water heaters
(10 CFR 430 subpart B, appendix E)) also specify that the temperature
and pressure conditions should be corrected to standard temperature and
pressure conditions. As a result, DOE is proposing to clarify that the
measurement of the heating value of natural gas or propane specified in
appendix I be corrected to standard pressure and temperature conditions
in accordance with the U.S. Bureau of Standards, circular C417, 1938.
This clarification ensures that the same correction methods are used by
all operators of the test.
K. Grammatical Changes to Certain Sections of Appendix I
In an effort to clarify the text in certain sections of appendix I,
DOE has provided minor grammatical corrections or modifications. DOE
also notes that the watt meter requirements specified in 2.9.1.2 in the
existing appendix I are no longer used in the test procedure. As a
result, DOE is also proposing to remove this section. These minor
proposed modifications do not change the substance of the test methods
or descriptions provided in these sections.
L. Compliance With Other EPCA Requirements
EPCA requires that any new or amended test procedures for consumer
products must be reasonably designed to produce test results which
measure energy efficiency, energy use, or estimated annual operating
cost of a covered product during a representative average use cycle or
period of use, and must not be unduly burdensome to conduct. (42 U.S.C.
6293(b)(3))
DOE tentatively concludes that the amended test procedures proposed
herein would produce test results that measure the energy consumption
of conventional cooking tops during representative use, and that the
test procedures would not be unduly burdensome to conduct.
While the test procedures proposed in this SNOPR differ from the
method currently included in appendix I for testing cooking tops, the
essential method of test which includes an initial temperature rise of
the test load and a simmering phase, is performed in approximately the
same amount of time as the existing test procedure in appendix I. The
existing test equipment in appendix I would be replaced with the eight
test vessels described in section 7.1.Z2 of EN 60350-2:2013. DOE
estimates current testing represents a cost of roughly $700 per test
for labor, with a one-time investment of $2,000 for test equipment
($1,000 for test blocks and $1,000 for instrumentation). The proposed
reusable test vessels would represent an additional one-time expense of
$5,000 for the test vessels. Although manufacturers would be required
to purchase and construct the test structures described in section
III.I of this notice, many manufacturers stated during interviews that
because these test structures are already used for gas product
compliance testing required in ANSI Z21.1, these structures are already
available in-house. DOE also notes that the only additional
instrumentation required would be an absolute pressure transducer to
measure the ambient air pressure of the test room. DOE estimates the
cost of this transducer to be $100 or less for a model compatible with
typical existing data collection systems used by the manufacturer. The
allowable range of room air pressure specified in EN 60350-2:2013 is
wide enough that a pressurized test chamber would not be required. Air
pressure at elevations less than 3000 feet above sea level falls within
the range. DOE does not believe this additional cost represents an
excessive burden for test laboratories or manufacturers given the
significant investments necessary to manufacture, test and market
consumer appliances. Given the similarities (in terms of the test
equipment, test method, the time needed to perform the test, and the
calculations necessary to determine IAEC, DOE asserts that the newly
proposed amended test procedure for cooking tops would not be
unreasonably burdensome to conduct as compared to the existing test
procedure in appendix I.
IV. Procedural Issues and Regulatory Review
A. Review Under Executive Order 12866
The Office of Management and Budget (OMB) has determined that test
procedure rulemakings do not constitute ``significant regulatory
actions'' under section 3(f) of Executive Order 12866, Regulatory
Planning and Review, 58 FR 51735 (Oct. 4, 1993). Accordingly, this
action was not subject to review under the Executive Order by the
Office of Information and Regulatory Affairs (OIRA) in OMB.
B. Review Under the Regulatory Flexibility Act
The Regulatory Flexibility Act (5 U.S.C. 601 et seq.) requires
preparation of an initial regulatory flexibility analysis (IFRA) for
any rule that by law must be proposed for public comment and a final
regulatory flexibility analysis for any such rule that an agency adopts
as a final rule, unless the agency certifies that the rule, if
promulgated, will not have a significant economic impact on a
substantial number of small entities. As required by Executive Order
[[Page 57390]]
13272, ``Proper Consideration of Small Entities in Agency Rulemaking,''
67 FR 53461 (August 16, 2002), DOE published procedures and policies on
February 19, 2003, to ensure that the potential impacts of its rules on
small entities are properly considered during the DOE rulemaking
process. 68 FR 7990. DOE has made its procedures and policies available
on the Office of the General Counsel's Web site: https://energy.gov/gc/office-general-counsel.
DOE reviewed this proposed rule under the provisions of the
Regulatory Flexibility Act and the procedures and policies published on
February 19, 2003. The proposed rule would amend the test method for
measuring the energy efficiency of conventional cooking tops, including
methods applicable to induction cooking products and gas cooking tops
with higher input rates.
The Small Business Administration (SBA) considers a business entity
to be a small business, if, together with its affiliates, it employs
less than a threshold number of workers or earns less than the average
annual receipts specified in 13 CFR part 121. The threshold values set
forth in these regulations use size standards and codes established by
the North American Industry Classification System (NAICS) that are
available at: https://www.sba.gov/sites/default/files/files/Size_Standards_Table.pdf. The threshold number for NAICS classification
code 335221, titled ``Household Cooking Appliance Manufacturing,'' is
750 employees; this classification includes manufacturers of
residential conventional cooking products.
Most of the manufacturers supplying conventional cooking products
are large multinational corporations. DOE surveyed the AHAM member
directory to identify manufacturers of residential conventional cooking
tops. DOE then consulted publicly-available data, purchased company
reports from vendors such as Dun and Bradstreet, and contacted
manufacturers, where needed, to determine if they meet the SBA's
definition of a ``small business manufacturing facility'' and have
their manufacturing facilities located within the United States. Based
on this analysis, DOE estimates that there are nine small businesses
that manufacture conventional cooking products covered by the proposed
test procedure amendments.
For the reasons stated in the preamble, DOE has tentatively
concluded that the proposed rule would not have a significant impact on
small manufacturers under the applicable provisions of the Regulatory
Flexibility Act. The proposed rule would amend DOE's test procedures
for cooking tops by incorporating testing provisions from EN 60350-
2:2013 to address active mode energy consumption for all conventional
cooking top technology types, including induction surface units and
surface units with higher input rates. The amended test procedure would
be used to develop and test compliance with any future energy
conservation standards for cooking tops that may be established by DOE.
The proposed test procedure amendments involve the measurement of
active mode energy consumption through the use of a water-heating test
method that requires different test equipment than is currently
specified for conventional cooking tops. The test equipment consists of
a set of eight stainless steel test vessels. DOE estimates the cost for
this new equipment to be approximately $5,000-$10,000, depending on the
number of sets the manufacturer wishes to procure. Additionally, DOE
estimates a cost of approximately $33,450 for an average small
manufacturer to test a full product line of induction surface units and
surface units with high input rates not currently covered by the
existing test procedure in appendix I. This estimate assumes $700 per
test, as described in section III.L of this notice, with up to 48 total
tests per manufacturer needed, assuming 11 models \17\ with either four
or six individual surface unit tests per cooking top model. This cost
is small (0.21 percent) compared to the average annual revenue of the
nine identified small businesses, which DOE estimates to be over $16
million.\18\
---------------------------------------------------------------------------
\17\ DOE considered different configurations of the same basic
model (where surface units were placed in different positions on the
cooking top) as unique models.
\18\ Estimated average revenue is based on financial information
provided for the small businesses in reports provided by Dun and
Bradstreet.
---------------------------------------------------------------------------
For combined cooking products, DOE is proposing to modify the
calculation of the IAEC of a combined cooking product by apportioning
the combined low-power mode energy consumption measured for the
combined cooking product to each individual component making up the
combined cooking product. These modifications require the same
methodology, test equipment, and test facilities used to measure the
combined low-power mode energy consumption of stand-alone cooking
products and therefore would not result in any additional facility or
testing costs.
The incorporation by reference of the test structures from ANSI
Z21.1 to standardize the installation conditions used during the test
of conventional cooking tops are not expected to significantly impact
small manufacturers under the applicable provisions of the Regulatory
Flexibility Act. DOE estimates a cost of $500 for an average small
manufacturer to fabricate the test structures for the test of cooking
tops and combined cooking products, which is negligible when compared
to the average annual revenue of the nine identified small businesses.
Additionally, small manufacturers of gas cooking appliances likely
already use these test structures to perform safety testing according
to ANSI Z21.1.
For these reasons, DOE tentatively concludes and certifies that the
proposed rule would not have a significant economic impact on a
substantial number of small entities. Accordingly, DOE has not prepared
a regulatory flexibility analysis for this rulemaking. DOE will
transmit the certification and supporting statement of factual basis to
the Chief Counsel for Advocacy of the SBA for review under 5 U.S.C.
605(b).
C. Reduction Act of 1995
Manufacturers of conventional cooking products must certify to DOE
that their products comply with any applicable energy conservation
standards. In certifying compliance, manufacturers must test their
products according to the DOE test procedures for conventional cooking
products, including any amendments adopted for those test procedures.
DOE has established regulations for the certification and recordkeeping
requirements for all covered consumer products and commercial
equipment, including conventional cooking products. (76 FR 12422 (March
7, 2011). The collection-of-information requirement for the
certification and recordkeeping is subject to review and approval by
OMB under the Paperwork Reduction Act (PRA). This requirement has been
approved by OMB under OMB control number 1910-1400. DOE requested OMB
approval of an extension of this information collection for three
years, specifically including the collection of information proposed in
the present rulemaking, and estimated that the annual number of burden
hours under this extension is 30 hours per company. In response to
DOE's request, OMB approved DOE's information collection requirements
covered under OMB control number 1910-1400 through November 30, 2017.
80 FR 5099 (Jan. 30, 2015).
Notwithstanding any other provision of the law, no person is
required to
[[Page 57391]]
respond to, nor shall any person be subject to a penalty for failure to
comply with, a collection of information subject to the requirements of
the PRA, unless that collection of information displays a currently
valid OMB Control Number.
D. Review Under the National Environmental Policy Act of 1969
In this proposed rule, DOE proposes test procedure amendments that
it expects will be used to develop and implement future energy
conservation standards for conventional cooking products. DOE has
determined that this rule falls into a class of actions that are
categorically excluded from review under the National Environmental
Policy Act of 1969 (42 U.S.C. 4321 et seq.) and DOE's implementing
regulations at 10 CFR part 1021. Specifically, this proposed rule would
amend the existing test procedures without affecting the amount,
quality or distribution of energy usage, and, therefore, would not
result in any environmental impacts. Thus, this rulemaking is covered
by Categorical Exclusion A5 under 10 CFR part 1021, subpart D, which
applies to any rulemaking that interprets or amends an existing rule
without changing the environmental effect of that rule. Accordingly,
neither an environmental assessment nor an environmental impact
statement is required.
E. Review Under Executive Order 13132
Executive Order 13132, ``Federalism,'' 64 FR 43255 (August 4, 1999)
imposes certain requirements on agencies formulating and implementing
policies or regulations that preempt State law or that have Federalism
implications. The Executive Order requires agencies to examine the
constitutional and statutory authority supporting any action that would
limit the policymaking discretion of the States and to carefully assess
the necessity for such actions. The Executive Order also requires
agencies to have an accountable process to ensure meaningful and timely
input by State and local officials in the development of regulatory
policies that have Federalism implications. On March 14, 2000, DOE
published a statement of policy describing the intergovernmental
consultation process it will follow in the development of such
regulations. 65 FR 13735. DOE has examined this proposed rule and has
determined that it would not have a substantial direct effect on the
States, on the relationship between the national government and the
States, or on the distribution of power and responsibilities among the
various levels of government. EPCA governs and prescribes Federal
preemption of State regulations as to energy conservation for the
products that are the subject of this proposed rule. States can
petition DOE for exemption from such preemption to the extent, and
based on criteria, set forth in EPCA. (42 U.S.C. 6297(d)) No further
action is required by Executive Order 13132.
F. Review Under Executive Order 12988
Regarding the review of existing regulations and the promulgation
of new regulations, section 3(a) of Executive Order 12988, ``Civil
Justice Reform,'' 61 FR 4729 (Feb. 7, 1996), imposes on Federal
agencies the general duty to adhere to the following requirements: (1)
Eliminate drafting errors and ambiguity; (2) write regulations to
minimize litigation; (3) provide a clear legal standard for affected
conduct rather than a general standard; and (4) promote simplification
and burden reduction. Section 3(b) of Executive Order 12988
specifically requires that Executive agencies make every reasonable
effort to ensure that the regulation: (1) Clearly specifies the
preemptive effect, if any; (2) clearly specifies any effect on existing
Federal law or regulation; (3) provides a clear legal standard for
affected conduct while promoting simplification and burden reduction;
(4) specifies the retroactive effect, if any; (5) adequately defines
key terms; and (6) addresses other important issues affecting clarity
and general draftsmanship under any guidelines issued by the Attorney
General. Section 3(c) of Executive Order 12988 requires Executive
agencies to review regulations in light of applicable standards in
sections 3(a) and 3(b) to determine whether they are met or it is
unreasonable to meet one or more of them. DOE has completed the
required review and determined that, to the extent permitted by law,
the proposed rule meets the relevant standards of Executive Order
12988.
G. Review Under the Unfunded Mandates Reform Act of 1995
Title II of the Unfunded Mandates Reform Act of 1995 (UMRA)
requires each Federal agency to assess the effects of Federal
regulatory actions on State, local, and Tribal governments and the
private sector. Public Law 104-4, sec. 201 (codified at 2 U.S.C. 1531).
For a proposed regulatory action likely to result in a rule that may
cause the expenditure by State, local, and Tribal governments, in the
aggregate, or by the private sector of $100 million or more in any one
year (adjusted annually for inflation), section 202 of UMRA requires a
Federal agency to publish a written statement that estimates the
resulting costs, benefits, and other effects on the national economy.
(2 U.S.C. 1532(a), (b)) The UMRA also requires a Federal agency to
develop an effective process to permit timely input by elected officers
of State, local, and Tribal governments on a proposed ``significant
intergovernmental mandate,'' and requires an agency plan for giving
notice and opportunity for timely input to potentially affected small
governments before establishing any requirements that might
significantly or uniquely affect small governments. On March 18, 1997,
DOE published a statement of policy on its process for
intergovernmental consultation under UMRA. 62 FR 12820; also available
at https://energy.gov/gc/office-general-counsel. DOE examined this
proposed rule according to UMRA and its statement of policy and
determined that the rule contains neither an intergovernmental mandate,
nor a mandate that may result in the expenditure of $100 million or
more in any year, so these requirements do not apply.
H. Review Under the Treasury and General Government Appropriations Act,
1999
Section 654 of the Treasury and General Government Appropriations
Act, 1999 (Pub. L. 105-277) requires Federal agencies to issue a Family
Policymaking Assessment for any rule that may affect family well-being.
This proposed rule would not have any impact on the autonomy or
integrity of the family as an institution. Accordingly, DOE has
concluded that it is not necessary to prepare a Family Policymaking
Assessment.
I. Review Under Executive Order 12630
DOE has determined, under Executive Order 12630, ``Governmental
Actions and Interference with Constitutionally Protected Property
Rights'' 53 FR 8859 (March 18, 1988), that this regulation would not
result in any takings that might require compensation under the Fifth
Amendment to the U.S. Constitution.
J. Review Under Treasury and General Government Appropriations Act,
2001
Section 515 of the Treasury and General Government Appropriations
Act, 2001 (44 U.S.C. 3516 note) provides for agencies to review most
disseminations of information to the public under guidelines
established by each agency pursuant to general guidelines issued by
OMB. OMB's guidelines were published at 67 FR 8452 (Feb. 22, 2002), and
DOE's
[[Page 57392]]
guidelines were published at 67 FR 62446 (Oct. 7, 2002). DOE has
reviewed this proposed rule under the OMB and DOE guidelines and has
concluded that it is consistent with applicable policies in those
guidelines.
K. Review Under Executive Order 13211
Executive Order 13211, ``Actions Concerning Regulations That
Significantly Affect Energy Supply, Distribution, or Use,'' 66 FR 28355
(May 22, 2001), requires Federal agencies to prepare and submit to OMB,
a Statement of Energy Effects for any proposed significant energy
action. A ``significant energy action'' is defined as any action by an
agency that promulgated or is expected to lead to promulgation of a
final rule, and that: (1) Is a significant regulatory action under
Executive Order 12866, or any successor order; and (2) is likely to
have a significant adverse effect on the supply, distribution, or use
of energy; or (3) is designated by the Administrator of OIRA as a
significant energy action. For any proposed significant energy action,
the agency must give a detailed statement of any adverse effects on
energy supply, distribution, or use should the proposal be implemented,
and of reasonable alternatives to the action and their expected
benefits on energy supply, distribution, and use.
The proposed regulatory action to amend the test procedure for
measuring the energy efficiency of conventional cooking tops is not a
significant regulatory action under Executive Order 12866. Moreover, it
would not have a significant adverse effect on the supply,
distribution, or use of energy, nor has it been designated as a
significant energy action by the Administrator of OIRA. Therefore, it
is not a significant energy action, and, accordingly, DOE has not
prepared a Statement of Energy Effects.
L. Review Under Section 32 of the Federal Energy Administration Act of
1974
Under section 301 of the Department of Energy Organization Act
(Pub. L. 95-91; 42 U.S.C. 7101), DOE must comply with section 32 of the
Federal Energy Administration Act of 1974, as amended by the Federal
Energy Administration Authorization Act of 1977. (15 U.S.C. 788; FEAA)
Section 32 essentially provides in relevant part that, where a proposed
rule authorizes or requires use of commercial standards, the notice of
proposed rulemaking must inform the public of the use and background of
such standards. In addition, section 32(c) requires DOE to consult with
the Attorney General and the Chairman of the Federal Trade Commission
(FTC) concerning the impact of the commercial or industry standards on
competition.
The proposed rule incorporates testing methods contained in certain
sections of the following commercial standards: EN 60350-2:2013
``Household electric cooking appliances Part 2: Hobs--Methods for
measuring performance'', and ANSI Z21.1-2016 ``Household cooking gas
appliances.'' While the proposed test procedure is not exclusively
based on the provisions in these industry standards, many components of
the test procedure have been proposed to be adopted without amendment.
The Department has evaluated these standards and is unable to conclude
whether they fully comply with the requirements of section 32(b) of the
FEAA, (i.e., that they were developed in a manner that fully provides
for public participation, comment, and review). DOE will consult with
the Attorney General and the Chairman of the FTC concerning the impact
of these test procedures on competition, prior to prescribing a final
rule.
M. Description of Materials Incorporated by Reference
In this SNOPR, DOE proposes to incorporate by reference certain
sections of the test standard published by ANSI, titled ``Household
cooking gas appliances,'' ANSI Z21.1-2016. ANSI Z21.1 is an industry
accepted test procedure that provides a basic standard for safe
operation of residential gas cooking appliances. The test procedure
proposed in this SNOPR references various sections of ANSI Z21.1 that
address test setup and describe the various installation test
structures used to test combined cooking products and conventional
cooking tops. ANSI Z21.1 is readily available on ANSI's Web site at
https://webstore.ansi.org/default.aspx.
DOE also proposes to incorporate by reference certain sections of
the test standard published by CENELEC, titled ``Household electric
cooking appliances Part 2: Hobs--Methods for measuring performance,''
EN 60350-2:2013. EN 60350-2:2013 is an industry accepted European test
procedure that measures cooking top energy consumption and performance.
DOE has determined that EN 60350-2:2013, with the proposed
clarifications discussed in sections III.E, III.F, and III.G, provides
test methods for determining the annual energy use metrics and are
applicable to all residential conventional cooking tops sold in the
United States. The test procedure proposed in this SNOPR references
various sections of EN 60350-2:2013 that address test setup,
instrumentation, test conduct, and measurement procedure. EN 60350-
2:2013 is readily available on the British Standards Institute's Web
site at https://shop.bsigroup.com/.
V. Public Participation
A. Submission of Comments
DOE will accept comments, data, and information regarding this
proposed rule no later than the date provided in the DATES section at
the beginning of this proposed rule. Interested parties may submit
comments using any of the methods described in the ADDRESSES section at
the beginning of this notice.
Submitting comments via regulations.gov. The regulations.gov Web
page will require you to provide your name and contact information.
Your contact information will be viewable to DOE Building Technologies
staff only. Your contact information will not be publicly viewable
except for your first and last names, organization name (if any), and
submitter representative name (if any). If your comment is not
processed properly because of technical difficulties, DOE will use this
information to contact you. If DOE cannot read your comment due to
technical difficulties and cannot contact you for clarification, DOE
may not be able to consider your comment.
However, your contact information will be publicly viewable if you
include it in the comment or in any documents attached to your comment.
Any information that you do not want to be publicly viewable should not
be included in your comment, nor in any document attached to your
comment. Persons viewing comments will see only first and last names,
organization names, correspondence containing comments, and any
documents submitted with the comments.
Do not submit to regulations.gov information for which disclosure
is restricted by statute, such as trade secrets and commercial or
financial information (hereinafter referred to as Confidential Business
Information (CBI)). Comments submitted through regulations.gov cannot
be claimed as CBI. Comments received through the Web site will waive
any CBI claims for the information submitted. For information on
submitting CBI, see the Confidential Business Information section.
DOE processes submissions made through regulations.gov before
posting. Normally, comments will be posted within a few days of being
submitted. However, if large volumes of comments are being processed
simultaneously, your comment may not be viewable for
[[Page 57393]]
up to several weeks. Please keep the comment tracking number that
regulations.gov provides after you have successfully uploaded your
comment.
Submitting comments via email, hand delivery, or mail. Comments and
documents submitted via email, hand delivery, or mail also will be
posted to regulations.gov. If you do not want your personal contact
information to be publicly viewable, do not include it in your comment
or any accompanying documents. Instead, provide your contact
information on a cover letter. Include your first and last names, email
address, telephone number, and optional mailing address. The cover
letter will not be publicly viewable as long as it does not include any
comments.
Include contact information each time you submit comments, data,
documents, and other information to DOE. If you submit via mail or hand
delivery, please provide all items on a CD, if feasible. It is not
necessary to submit printed copies. No facsimiles (faxes) will be
accepted.
Comments, data, and other information submitted to DOE
electronically should be provided in PDF (preferred), Microsoft Word or
Excel, WordPerfect, or text (ASCII) file format. Provide documents that
are not secured, written in English and free of any defects or viruses.
Documents should not contain special characters or any form of
encryption and, if possible, they should carry the electronic signature
of the author.
Campaign form letters. Please submit campaign form letters by the
originating organization in batches of between 50 to 500 form letters
per PDF or as one form letter with a list of supporters' names compiled
into one or more PDFs. This reduces comment processing and posting
time.
Confidential Business Information. According to 10 CFR 1004.11, any
person submitting information that he or she believes to be
confidential and exempt by law from public disclosure should submit via
email, postal mail, or hand delivery two well-marked copies: One copy
of the document marked confidential including all the information
believed to be confidential, and one copy of the document marked non-
confidential with the information believed to be confidential deleted.
Submit these documents via email or on a CD, if feasible. DOE will make
its own determination about the confidential status of the information
and treat it according to its determination.
Factors of interest to DOE when evaluating requests to treat
submitted information as confidential include: (1) A description of the
items; (2) whether and why such items are customarily treated as
confidential within the industry; (3) whether the information is
generally known by or available from other sources; (4) whether the
information has previously been made available to others without
obligation concerning its confidentiality; (5) an explanation of the
competitive injury to the submitting person which would result from
public disclosure; (6) when such information might lose its
confidential character due to the passage of time; and (7) why
disclosure of the information would be contrary to the public interest.
It is DOE's policy that all comments may be included in the public
docket, without change and as received, including any personal
information provided in the comments (except information deemed to be
exempt from public disclosure).
B. Issues on Which DOE Seeks Comment
Although DOE welcomes comments on any aspect of this proposal, DOE
is particularly interested in receiving comments and views of
interested parties concerning the following issues:
1. Repeal of the Conventional Oven Test Procedure
DOE welcomes comment on its proposal to repeal the provisions in
appendix I for measuring conventional oven IAEC. (See section III.B of
this notice.)
2. Gas Burners With High Input Rates
DOE welcomes comment on what constitutes a representative test load
for gas burners with high input rates. DOE is especially interested in
consumer usage data demonstrating how consumers might use burners with
high input rates differently than those with standard input rates. (See
section III.A of this notice.)
3. Hybrid Test Blocks
DOE seeks comment on its decision to no longer propose the use of
hybrid test blocks for the test of conventional cooking tops, given the
outstanding issues associated with thermal grease and test block
construction. (See section III.B of this notice.)
4. Representativeness of the Water-Heating Test Method for Electric
Surface Units
DOE seeks comment on its proposal to incorporate by reference
certain sections of EN 60350-2:2013 and specifically on whether the
proposed test vessels and water loads are representative of actual
consumer loads used with electric surface units. (See section III.D.1
of this notice.)
5. Non-Circular and Flexible Electric Surface Units
DOE invites comments on whether the specifications included in EN
60350-2:2013 are appropriate for determining the test vessel size and
position for non-circular surface units and full-surface induction
zones. DOE also invites comments on its proposal to test surface units
with flexible concentric sizes at each unique size setting. DOE also
welcomes comments on its proposal to not require testing of certain
electric and gas cooking top surface units, such as bridge zones,
warming plates, grills and griddles, in determining cooking top
efficiency. (See section III.E of this notice.)
6. Representativeness of the Water-Heating Test Method for Gas Surface
Units
DOE seeks comment on its proposal to extend the water-heating test
method to gas cooking tops by correlating surface unit input rate to
test vessel diameter and the mass of the water load. DOE also seeks
comment on its proposed test vessel diameters and water loads for the
test of conventional gas cooking tops and whether a representative
water load for gas cooking tops should differ significantly from that
of electric cooking tops. Additionally, DOE seeks input regarding
whether the range of gas burner input rates derived from EN 30-2-1
appropriately captures the burner input rates available on the U.S.
market. (See section III.F of this notice.)
7. Annual Energy Consumption Calculation
DOE seeks comment on its proposed method and calculation to
determine the annual energy consumption and integrated annual energy
consumption of conventional cooking tops. (See section III.G of this
notice.)
8. Combined Cooking Products
DOE seeks comment on its proposed method and calculation to
determine the integrated annual energy consumption for the conventional
cooking top component of a combined cooking product and the combined
annual low-power mode energy consumption for the microwave oven
component of a combined cooking product. (See section III.H of this
notice.)
9. Installation Test Conditions
DOE seeks comment on its proposal to incorporate by reference
certain test structures from ANSI Z2.1 as required
[[Page 57394]]
installation test conditions for use with conventional cooking tops and
combined cooking products. DOE seeks comment on its proposal to clarify
the definitions for built-in and freestanding cooking products to
appropriately reflect how these products are installed in the field.
(See section III.I of this notice.)
VI. Approval of the Office of the Secretary
The Secretary of Energy has approved publication of this proposed
rule.
List of Subjects in 10 CFR Part 430
Administrative practice and procedure, Confidential business
information, Energy conservation, Household appliances, Imports,
Incorporation by reference, Intergovernmental relations, Small
businesses.
Issued in Washington, DC, on August 5, 2016.
Kathleen B. Hogan,
Deputy Assistant Secretary for Energy Efficiency, Energy Efficiency and
Renewable Energy.
For the reasons stated in the preamble, DOE is proposing to amend
part 430 of chapter II of title 10, Code of Federal Regulations as set
forth below:
PART 430--ENERGY CONSERVATION PROGRAM FOR CONSUMER PRODUCTS
0
1. The authority citation for part 430 continues to read as follows:
Authority: 42 U.S.C. 6291-6309; 28 U.S.C. 2461 note.
0
2. Section 430.2 is amended by:
0
a. Removing the definitions for ``Conventional range,'' ``Microwave/
conventional cooking top,'' ``Microwave/conventional oven,'' and
``Microwave/conventional range;'' and
0
b. Revising the definitions for ``Conventional cooking top,''
``Conventional oven'', ``Cooking products'', ``Microwave oven'', and
``Other cooking products''.
The revisions read as follows:
Sec. 430.2 Definitions.
* * * * *
Conventional cooking top means a category of cooking products which
is a household cooking appliance consisting of a horizontal surface
containing one or more surface units that utilize a gas flame, electric
resistance heating, or electric inductive heating. This includes any
conventional cooking top component of a combined cooking product.
* * * * *
Conventional oven means a category of cooking products which is a
household cooking appliance consisting of one or more compartments
intended for the cooking or heating of food by means of either a gas
flame or electric resistance heating. It does not include portable or
countertop ovens which use electric resistance heating for the cooking
or heating of food and are designed for an electrical supply of
approximately 120 volts. This includes any conventional oven(s)
component of a combined cooking product.
Cooking products means consumer products that are used as the major
household cooking appliances. They are designed to cook or heat
different types of food by one or more of the following sources of
heat: Gas, electricity, or microwave energy. Each product may consist
of a horizontal cooking top containing one or more surface units and/or
one or more heating compartments.
* * * * *
Microwave oven means a category of cooking products which is a
household cooking appliance consisting of a compartment designed to
cook or heat food by means of microwave energy, including microwave
ovens with or without thermal elements designed for surface browning of
food and convection microwave ovens. This includes any microwave
oven(s) component of a combined cooking product.
* * * * *
Other cooking products means any category of cooking products other
than conventional cooking tops, conventional ovens, and microwave
ovens.
* * * * *
0
3. Section 430.3 is amended:
0
a. By redesignating paragraphs (e)(16) through (e)(19) as paragraphs
(e)(17) through (e)(20) and adding new paragraph (e)(16);
0
b. By removing paragraph (i)(7) and redesignating (i)(8) as (i)(7);
0
c. Redesignating paragraph (l) through (v) as paragraph (m) through
(w), respectively; and
0
d. By adding new paragraph (l).
The revisions and additions read as follows:
Sec. 430.3 Materials incorporated by reference.
* * * * *
(e) * * *
(16) ANSI Z21.1-2016, (``ANSI Z21.1''), Household cooking gas
appliances, (2016), IBR approved for appendix I to subpart B.
* * * * *
(l) CENELEC. European Committee for Electrotechnical
Standardization, available from the HIS Standards Store, https://www.ihs.com/products/cenelec-standards.html.
(1) EN 60350-2:2013, (``EN 60350-2:2013''), Household electric
cooking appliances Part 2: Hobs--Methods for measuring performance,
(2013), IBR approved for appendix I to subpart B.
(2) [Reserved]
* * * * *
0
4. Section 430.23 is amended by revising paragraph (i) to read as
follows:
Sec. 430.23 Test procedures for the measurement of energy and water
consumption.
* * * * *
(i) Cooking products. (1) Determine the integrated annual
electrical energy consumption for conventional electric cooking tops,
including any integrated annual electrical energy consumption for
combined cooking products according to sections 4.1.2.1.2 and 4.2.2.1
of appendix I to this subpart. For conventional gas cooking tops, the
integrated annual electrical energy consumption shall be equal to the
sum of the conventional cooking top annual electrical energy
consumption, ECCE, as defined in section 4.1.2.2.2 or
4.2.2.2, and the conventional cooking top annual combined low-power
mode energy consumption, ECTSO, as defined in section
4.1.2.2.3, or the annual combined low-power mode energy consumption for
the conventional cooking top component of a combined cooking product,
ECCTLP, as defined in section 4.2.2.2 of appendix I to this
subpart.
(2) Determine the annual gas energy consumption for conventional
gas cooking tops according to section 4.1.2.2.1 of appendix I to this
subpart.
(3) Determine the integrated annual energy consumption for
conventional cooking tops according to sections 4.1.2.1.2, 4.1.2.2.2,
4.2.2.1, and 4.2.2.2, respectively, of appendix I to this subpart.
Round the integrated annual energy consumption to one significant
digit.
(4) The estimated annual operating cost corresponding to the energy
consumption of a conventional cooking top, shall be the sum of the
following products:
(i) The integrated annual electrical energy consumption for any
electric energy usage, in kilowatt-hours (kWh) per year, as determined
in accordance with paragraph (i)(1) of this section, times the
representative average unit cost for electricity, in dollars per kWh,
as provided pursuant to section 323(b)(2) of the Act; plus
(ii) The total annual gas energy consumption for any natural gas
usage,
[[Page 57395]]
in British thermal units (Btu) per year, as determined in accordance
with paragraph (i)(2) of this section, times the representative average
unit cost for natural gas, in dollars per Btu, as provided pursuant to
section 323(b)(2) of the Act; plus
(iii) The total annual gas energy consumption for any propane
usage, in Btu per year, as determined in accordance with paragraph
(i)(2) of this section, times the representative average unit cost for
propane, in dollars per Btu, as provided pursuant to section 323(b)(2)
of the Act.
(5) Determine the standby power for microwave ovens, excluding any
microwave oven component of a combined cooking product, according to
section 3.2.3 of appendix I to this subpart. Round standby power to the
nearest 0.1 watt.
(6) For convertible cooking appliances, there shall be--
(i) An estimated annual operating cost and an integrated annual
energy consumption which represent values for the operation of the
appliance with natural gas; and
(ii) An estimated annual operating cost and an integrated annual
energy consumption which represent values for the operation of the
appliance with LP-gas.
(7) Determine the estimated annual operating cost for convertible
cooking appliances that represents natural gas usage, as described in
paragraph (i)(6)(i) of this section, according to paragraph (i)(4) of
this section, using the total annual gas energy consumption for natural
gas times the representative average unit cost for natural gas.
(8) Determine the estimated annual operating cost for convertible
cooking appliances that represents LP-gas usage, as described in
paragraph (i)(6)(ii) of this section, according to paragraph (i)(4) of
this section, using the representative average unit cost for propane
times the total annual energy consumption of the test gas, either
propane or natural gas.
(9) Determine the integrated annual energy consumption for
convertible cooking appliances that represents natural gas usage, as
described in paragraph (i)(6)(i) of this section, according to
paragraph (i)(3) of this section, when the appliance is tested with
natural gas.
(10) Determine the integrated annual energy consumption for
convertible cooking appliances that represents LP-gas usage, as
described in paragraph (i)(6)(ii) of this section, according to
paragraph (i)(3) of this section, when the appliance is tested with
either natural gas or propane.
(11) Other useful measures of energy consumption for conventional
cooking tops shall be the measures of energy consumption that the
Secretary determines are likely to assist consumers in making
purchasing decisions and that are derived from the application of
appendix I to this subpart.
* * * * *
0
7. Appendix I to subpart B of part 430 is revised to read as follows:
Appendix I to Subpart B of Part 430--Uniform Test Method for Measuring
the Energy Consumption of Cooking Products
Note: Any representation related to active mode energy
consumption of conventional cooking tops made after February 21,
2017 must be based upon results generated under this test procedure.
Any representation related to standby and off mode power of
conventional cooking tops, combined products, and microwave ovens
must be based upon results generated under this test procedure.
Upon the compliance date(s) of any energy conservation
standard(s) for cooking products, use of the applicable provisions
of this test procedure to demonstrate compliance with the energy
conservation standard will also be required.
1. Definitions
The following definitions apply to the test procedures in this
appendix, including the test procedures incorporated by reference:
1.1 Active mode means a mode in which the product is connected
to a mains power source, has been activated, and is performing the
main function of producing heat by means of a gas flame, electric
resistance heating, electric inductive heating, or microwave energy.
1.2 ANSI Z21.1 means the test standard published by the American
National Standards Institute titled, ``Household cooking gas
appliances,'' Publication Z21.1 (2016) (incorporated by reference;
see Sec. 430.3).
1.3 Built-in means the product is enclosed in surrounding
cabinetry, walls, or other similar structures on at least three
sides, and can be supported by surrounding cabinetry or the floor.
1.4 Combined cooking product means a household cooking appliance
that combines a cooking product with other appliance functionality,
which may or may not include another cooking product. Combined
cooking products include the following products: conventional range,
microwave/conventional cooking top, microwave/conventional oven, and
microwave/conventional range.
1.5 Combined low-power mode means the aggregate of available
modes other than active mode, but including the delay start mode
portion of active mode.
1.6 Cooking area is an area on a conventional cooking top
surface heated by an inducted magnetic field where cookware is
placed for heating, where more than one cookware item can be used
simultaneously and controlled separately from other cookware placed
on the cooking area, and that is either--
(1) An area where no clear limitative markings for cookware are
visible on the surface of the cooking top; or
(2) An area with limitative markings.
1.7 Cooking zone is a conventional cooking top surface that is
either a single electric resistance heating element or multiple
concentric sizes of electric resistance heating elements, an
inductive heating element, or a gas surface unit that is defined by
limitative markings on the surface of the cooking top and can be
controlled independently of any other cooking area or cooking zone.
1.8 Cooking top control is a part of the conventional cooking
top used to adjust the power and the temperature of the cooking zone
or cooking area for one cookware item.
1.9 Cycle finished mode is a standby mode in which a
conventional cooking top provides continuous status display
following operation in active mode.
1.10 Drop-in means the product is supported by horizontal
surface cabinetry.
1.11 EN 60350-2:2013 means the CENELEC test standard titled,
``Household electric cooking appliances Part 2: Hobs--Methods for
measuring performance,'' Publication 60350-2 (2013) (incorporated by
reference; see Sec. 430.3).
1.12 Freestanding means the product is supported by the floor
and is not specified in the manufacturer's instructions as able to
be installed such that it is enclosed by surrounding cabinetry,
walls, or other similar structures.
1.13 IEC 62301 (First Edition) means the test standard published
by the International Electrotechnical Commission, titled ``Household
electrical appliances--Measurement of standby power,'' Publication
62301 (First Edition 2005-06) (incorporated by reference; see Sec.
430.3).
1.14 IEC 62301 (Second Edition) means the test standard
published by the International Electrotechnical Commission, titled
``Household electrical appliances--Measurement of standby power,''
Publication 62301 (Edition 2.0 2011-01) (incorporated by reference;
see Sec. 430.3).
1.15 Inactive mode means a standby mode that facilitates the
activation of active mode by remote switch (including remote
control), internal sensor, or timer, or that provides continuous
status display.
1.16 Maximum power setting means the maximum possible power
setting if only one cookware item is used on the cooking zone or
cooking area of a conventional cooking top.
1.17 Normal non-operating temperature means a temperature of all
areas of an appliance to be tested that is within 5[emsp14][deg]F
(2.8 [deg]C) of the temperature that the identical areas of the same
basic model of the appliance would attain if it remained in the test
room for 24 hours while not operating with all oven doors closed.
1.18 Off mode means any mode in which a cooking product is
connected to a mains power source and is not providing any active
mode or standby function, and where the mode may persist for an
indefinite time. An
[[Page 57396]]
indicator that only shows the user that the product is in the off
position is included within the classification of an off mode.
1.19 Standard cubic foot (or liter (L)) of gas means that
quantity of gas that occupies 1 cubic foot (or alternatively
expressed in L) when saturated with water vapor at a temperature of
60[emsp14][deg]F (15.6 [deg]C) and a pressure of 30 inches of
mercury (101.6 kPa) (density of mercury equals 13.595 grams per
cubic centimeter).
1.20 Standby mode means any mode in which a cooking product is
connected to a mains power source and offers one or more of the
following user-oriented or protective functions which may persist
for an indefinite time:
(1) Facilitation of the activation of other modes (including
activation or deactivation of active mode) by remote switch
(including remote control), internal sensor, or timer;
(2) Provision of continuous functions, including information or
status displays (including clocks) or sensor-based functions. A
timer is a continuous clock function (which may or may not be
associated with a display) that allows for regularly scheduled tasks
and that operates on a continuous basis.
1.21 Thermocouple means a device consisting of two dissimilar
metals which are joined together and, with their associated wires,
are used to measure temperature by means of electromotive force.
1.22 Symbol usage. The following identity relationships are
provided to help clarify the symbology used throughout this
procedure.
A--Number of Hours in a Year
C--Specific Heat
E--Energy Consumed
H--Heating Value of Gas
K--Conversion for Watt-hours to Kilowatt-hours or Btu to kBtu
Ke--3.412 Btu/Wh, Conversion for Watt-hours to Btu
M--Mass
n--Number of Units
P--Power
Q--Gas Flow Rate
T--Temperature
t--Time
V--Volume of Gas Consumed
2. Test Conditions
2.1 Installation. Install a freestanding combined cooking
product with the back directly against, or as near as possible to, a
vertical wall which extends at least 1 foot above the appliance and
1 foot beyond both sides of the appliance, and with no side walls.
Install a drop-in or built-in cooking top in the test enclosure
specified in Figure 7 of ANSI Z21.1 (incorporated by reference; see
Sec. 430.3) according to the manufacturer's instructions. Install a
built-in combined cooking product other than a microwave oven/
conventional oven in the test enclosure specified in Figure 5 or 6
of ANSI Z21.1 in accordance with the manufacturer's instructions. If
the manufacturer's instructions specify that the cooking product may
be used in multiple installation conditions, install the appliance
according to the built-in configuration. Completely assemble the
product with all handles, knobs, guards, and similar components
mounted in place. Position any electric resistance heaters, gas
burners, and baffles in accordance with the manufacturer's
instructions.
2.1.1 Conventional electric cooking tops. Connect these products
to an electrical supply circuit with voltage as specified in section
2.2.1 of this appendix with a watt-hour meter installed in the
circuit. The watt-hour meter shall be as described in section
2.8.1.1 of this appendix. For standby mode and off mode testing,
install these products in accordance with Section 5, Paragraph 5.2
of IEC 62301 (Second Edition) (incorporated by reference; see Sec.
430.3), disregarding the provisions regarding batteries and the
determination, classification, and testing of relevant modes.
2.1.2 Conventional gas cooking tops. Connect these products to a
gas supply line with a gas meter installed between the supply line
and the appliance being tested, according to manufacturer's
specifications. The gas meter shall be as described in section 2.8.2
of this appendix. Connect conventional gas cooking tops with
electrical ignition devices or other electrical components to an
electrical supply circuit of nameplate voltage with a watt-hour
meter installed in the circuit. The watt-hour meter shall be as
described in section 2.8.1.1 of this appendix. For standby mode and
off mode testing, install these products in accordance with Section
5, Paragraph 5.2 of IEC 62301 (Second Edition) (incorporated by
reference; see Sec. 430.3), disregarding the provisions regarding
batteries and the determination, classification, and testing of
relevant modes.
2.1.3 Microwave ovens, excluding any microwave oven component of
a combined cooking product. Install the microwave oven in accordance
with the manufacturer's instructions and connect to an electrical
supply circuit with voltage as specified in section 2.2.1 of this
appendix. Install the microwave oven also in accordance with Section
5, Paragraph 5.2 of IEC 62301 (Second Edition) (incorporated by
reference; see Sec. 430.3), disregarding the provisions regarding
batteries and the determination, classification, and testing of
relevant modes. A watt meter shall be installed in the circuit and
shall be as described in section 2.8.1.2 of this appendix.
2.1.4 Combined cooking products standby mode and off mode. For
standby mode and off mode testing of combined cooking products,
install these products in accordance with Section 5, Paragraph 5.2
of IEC 62301 (Second Edition) (incorporated by reference; see Sec.
430.3), disregarding the provisions regarding batteries and the
determination, classification, and testing of relevant modes.
2.2 Energy supply.
2.2.1 Electrical supply.
2.2.1.1 Voltage. For the test of conventional cooking tops,
maintain the electrical supply requirements specified in Section 5.2
of EN 60350-2:2013 (incorporated by reference; see Sec. 430.3). For
microwave oven testing, maintain the electrical supply to the unit
at 240/120 volts 1 percent. For combined cooking product
standby mode and off mode measurements, maintain the electrical
supply to the unit at 240/120 volts 1 percent. Maintain
the electrical supply frequency for all products at 60 hertz 1 percent.
2.2.2.1 Gas burner adjustments. Test conventional gas cooking
tops with all of the gas burners adjusted in accordance with the
installation or operation instructions provided by the manufacturer.
In every case, adjust the burner with sufficient air flow to prevent
a yellow flame or a flame with yellow tips.
2.2.2.2 Natural gas. For testing convertible cooking appliances
or appliances which are designed to operate using only natural gas,
maintain the natural gas pressure immediately ahead of all controls
of the unit under test at 7 to 10 inches of water column (1743.6 to
2490.8 Pa). The regulator outlet pressure shall equal the
manufacturer's recommendation. The natural gas supplied should have
a heating value of approximately 1,025 Btu per standard cubic foot
(38.2 kJ/L). The actual gross heating value, Hn, in Btu
per standard cubic foot (kJ/L), for the natural gas to be used in
the test shall be obtained either from measurements made by the
manufacturer conducting the test using equipment that meets the
requirements described in section 2.8.4 of this appendix or by the
use of bottled natural gas whose gross heating value is certified to
be at least as accurate a value that meets the requirements in
section 2.8.4 of this appendix.
2.2.2.3 Propane. For testing convertible cooking appliances with
propane or for testing appliances which are designed to operate
using only LP-gas, maintain the propane pressure immediately ahead
of all controls of the unit under test at 11 to 13 inches of water
column (2740 to 3238 Pa). The regulator outlet pressure shall equal
the manufacturer's recommendation. The propane supplied should have
a heating value of approximately 2,500 Btu per standard cubic foot
(93.2 kJ/L). Obtain the actual gross heating value, Hp,
in Btu per standard cubic foot (kJ/L), for the propane to be used in
the test either from measurements made by the manufacturer
conducting the test using equipment that meets the requirements
described in section 2.8.4 of this appendix, or by the use of
bottled propane whose gross heating value is certified to be at
least as accurate a value that meets the requirements described in
section 2.8.4 of this appendix.
2.2.2.4 Test gas. Test a basic model of a convertible cooking
appliance with natural gas or propane. Test with natural gas any
basic model of a conventional cooking top that is designed to
operate using only natural gas as the energy source. Test with
propane gas any basic model of a conventional cooking top which is
designed to operate using only LP gas as the gas energy source.
2.3 Air circulation. Maintain air circulation in the room
sufficient to secure a reasonably uniform temperature distribution,
but do not cause a direct draft on the unit under test.
2.5 Ambient room test conditions
2.5.1 Active mode ambient room air temperature. During the
active mode test for conventional cooking tops, maintain the ambient
room air temperature and pressure specified in Section 5.1 of EN
60350-2:2013 (incorporated by reference; see Sec. 430.3).
[[Page 57397]]
2.5.2 Standby mode and off mode ambient temperature. For standby
mode and off mode testing, maintain room ambient air temperature
conditions as specified in Section 4, Paragraph 4.2 of IEC 62301
(Second Edition) (incorporated by reference; see Sec. 430.3).
2.6 Normal non-operating temperature. All areas of the appliance
to be tested must attain the normal non-operating temperature, as
defined in section 1.17 of this appendix, before any testing begins.
Measure the applicable normal non-operating temperature using the
equipment specified in sections 2.8.3.1 and 2.8.3.2 of this
appendix.
2.7 Conventional cooking top test vessels
2.7.1 Conventional electric cooking top test vessels. The test
vessels and water amounts required for the test of conventional
electric cooking tops must meet the requirements specified in
Section 7.1.Z2 of EN 60350-2:2013 (incorporated by reference; see
Sec. 430.3).
2.7.2 Conventional gas cooking top test vessels. The test
vessels for conventional gas cooking tops must be constructed
according to Section 7.1.Z2 of EN 60350-2:2013 (incorporated by
reference; see Sec. 430.3). Use the following test vessel diameters
and water amounts to test gas cooking zones having the burner input
rates as specified:
--------------------------------------------------------------------------------------------------------------------------------------------------------
Nominal gas burner input rate
----------------------------------------------------------------------------------------- Test vessel diameter inches Mass of the water load lbs
Minimum Btu/h (kW) Maximum Btu/h (kW) (mm) (kg)
--------------------------------------------------------------------------------------------------------------------------------------------------------
3,958 (1.16)............................................ 5,596 (1.64) 8.27 (210) 4.52 (2.05)
5,630 (1.65)............................................ 6,756 (1.98) 9.45 (240) 5.95 (2.70)
6,790 (1.99)............................................ 8,053 (2.36) 10.63 (270) 7.54 (3.42)
8,087 (2.37)............................................ 14,331 (4.2) 10.63 (270) 7.54 (3.42)
>14,331 (4.2)........................................... 11.81 (300) 11.33 (4.24)
--------------------------------------------------------------------------------------------------------------------------------------------------------
2.8 Instrumentation. Perform all test measurements using the
following instruments, as appropriate:
2.8.1 Electrical Measurements.
2.8.1.1 Watt-hour meter. The watt-hour meter for measuring the
electrical energy consumption of conventional cooking tops must have
a resolution as specified in Table Z1 of Section 5.3 of EN 60350-
2:2013 (incorporated by reference; see Sec. 430.3). The watt-hour
meter for measuring the electrical energy consumption of microwave
ovens must have a resolution of 0.1 watt-hour (0.36 kJ) or less and
a maximum error no greater than 1.5 percent of the measured value.
2.8.1.2 Standby mode and off mode watt meter. The watt meter
used to measure standby mode and off mode power must meet the
requirements specified in Section 4, Paragraph 4.4 of IEC 62301
(Second Edition) (incorporated by reference; see Sec. 430.3). For
microwave oven standby mode and off mode testing, if the power
measuring instrument used for testing is unable to measure and
record the crest factor, power factor, or maximum current ratio
during the test measurement period, measure the crest factor, power
factor, and maximum current ratio immediately before and after the
test measurement period to determine whether these characteristics
meet the requirements specified in Section 4, Paragraph 4.4 of IEC
62301 (Second Edition).
2.8.2 Gas Measurements.
2.8.2.1 Positive displacement meters. The gas meter to be used
for measuring the gas consumed by the gas burners of the
conventional cooking top must have a resolution of 0.01 cubic foot
(0.28 L) or less and a maximum error no greater than 1 percent of
the measured valued for any demand greater than 2.2 cubic feet per
hour (62.3 L/h).
2.8.3 Temperature measurement equipment.
2.8.3.1 Room temperature indicating system. For the test of
microwave ovens, the room temperature indicating system must have an
error no greater than 1[emsp14][deg]F (0.6
[deg]C) over the range 65[deg] to 90[emsp14][deg]F (18 [deg]C to 32
[deg]C). For conventional cooking tops, the room temperature
indicating system must be as specified in Table Z1 of Section 5.3 of
EN 60350-2:2013 (incorporated by reference; see Sec. 430.3).
2.8.3.2 Temperature indicator system for measuring surface
temperatures. Measure the temperature of any surface of a
conventional cooking top by means of a thermocouple in firm contact
with the surface. The temperature indicating system must have an
error no greater than 1[emsp14][deg]F (0.6
[deg]C) over the range 65[deg] to 90[emsp14][deg]F (18 [deg]C to 32
[deg]C).
2.8.3.3 Water temperature indicating system. For the test of
conventional cooking tops, the test vessel water temperature
indicating system must be as specified in Table Z1 of Section 5.3 of
EN 60350-2:2013 (incorporated by reference; see Sec. 430.3).
2.8.3.4 Room air pressure indicating system. For the test of
conventional cooking tops, the room air pressure indicating system
must be as specified in Table Z1 of Section 5.3 of EN 60350-2:2013
(incorporated by reference; see Sec. 430.3).
2.8.4 Heating Value. Measure the heating value of the natural
gas or propane with an instrument and associated readout device that
has a maximum error no greater than 0.5% of the measured
value and a resolution of 0.2% or less of the full scale
reading of the indicator instrument. Correct the heating value of
natural gas or propane to standard pressure and temperature
conditions in accordance with U.S. Bureau of Standards, circular
C417, 1938.
2.8.5 Scale. The scale used to measure the mass of the water
amount must be as specified in Table Z1 of Section 5.3 of EN 60350-
2:2013 (incorporated by reference; see Sec. 430.3).
3. Test Methods and Measurements
3.1. Test methods.
3.1.1 Conventional cooking top. Establish the test conditions
set forth in section 2, Test Conditions, of this appendix. Turn off
the gas flow to the conventional oven(s), if so equipped. The
temperature of the conventional cooking top must be its normal non-
operating temperature as defined in section 1.17 and described in
section 2.6 of this appendix. For conventional electric cooking
tops, select the test vessel and test position according to Sections
6.2.Z1, 7.1.Z2, 7.1.Z3, 7.1.Z4, and Annex ZA of EN 60350-2:2013
(incorporated by reference; see Sec. 430.3). For conventional gas
cooking tops, select the appropriate test vessel from the test
vessels specified in section 2.7.2 of this appendix based on the
burner input rate. Use the test methods set forth in Section 7.1.Z6
of EN 60350-2:2013 to measure the energy consumption of electric and
gas cooking zones and electric cooking areas. Do not test specialty
cooking zones that are for use only with non-circular cookware, such
as bridge zones, warming plates, grills, and griddles.
3.1.1.1 Conventional cooking top standby mode and off mode power
except for any conventional cooking top component of a combined
cooking product. Establish the standby mode and off mode testing
conditions set forth in section 2, Test Conditions, of this
appendix. For conventional cooktops that take some time to enter a
stable state from a higher power state as discussed in Section 5,
Paragraph 5.1, Note 1 of IEC 62301 (Second Edition) (incorporated by
reference; see Sec. 430.3), allow sufficient time for the
conventional cooking top to reach the lower power state before
proceeding with the test measurement. Follow the test procedure as
specified in Section 5, Paragraph 5.3.2 of IEC 62301 (Second
Edition) for testing in each possible mode as described in sections
3.1.1.1.1 and 3.1.1.1.2 of this appendix. For units in which power
varies as a function of displayed time in standby mode, set the
clock time to 3:23 at the end of the stabilization period specified
in Section 5, Paragraph 5.3 of IEC 62301 (First Edition), and use
the average power approach described in Section 5, Paragraph
5.3.2(a) of IEC 62301 (First Edition), but with a single test period
of 10 minutes +0/-2 sec after an additional stabilization period
until the clock time reaches 3:33.
3.1.1.1.1 If the conventional cooking top has an inactive mode,
as defined in section 1.15 of this appendix, measure and record the
average inactive mode power of the conventional cooking top,
PIA, in watts.
3.1.1.1.2 If the conventional cooking top has an off mode, as
defined in section 1.18
[[Page 57398]]
of this appendix, measure and record the average off mode power of
the conventional cooking top, POM, in watts.
3.1.2 Combined cooking product standby mode and off mode power.
Establish the standby mode and off mode testing conditions set forth
in section 2, Test Conditions, of this appendix. For combined
cooking products that take some time to enter a stable state from a
higher power state as discussed in Section 5, Paragraph 5.1, Note 1
of IEC 62301 (Second Edition) (incorporated by reference; see Sec.
430.3), allow sufficient time for the combined cooking product to
reach the lower power state before proceeding with the test
measurement. Follow the test procedure as specified in Section 5,
Paragraph 5.3.2 of IEC 62301 (Second Edition) for testing in each
possible mode as described in sections 3.1.2.1 and 3.1.2.2 of this
appendix. For units in which power varies as a function of displayed
time in standby mode, set the clock time to 3:23 at the end of the
stabilization period specified in Section 5, Paragraph 5.3 of IEC
62301 (First Edition), and use the average power approach described
in Section 5, Paragraph 5.3.2(a) of IEC 62301 (First Edition), but
with a single test period of 10 minutes +0/-2 sec after an
additional stabilization period until the clock time reaches 3:33.
3.1.2.1 If the combined cooking product has an inactive mode, as
defined in section 1.15 of this appendix, measure and record the
average inactive mode power of the combined cooking product,
PIA, in watts.
3.1.2.2 If the combined cooking product has an off mode, as
defined in section 1.18 of this appendix, measure and record the
average off mode power of the combined cooking product,
POM, in watts.
3.1.3 Microwave oven.
3.1.3.1 Microwave oven test standby mode and off mode power
except for any microwave oven component of a combined cooking
product. Establish the testing conditions set forth in section 2,
Test Conditions, of this appendix. For microwave ovens that drop
from a higher power state to a lower power state as discussed in
Section 5, Paragraph 5.1, Note 1 of IEC 62301 (Second Edition)
(incorporated by reference; see Sec. 430.3), allow sufficient time
for the microwave oven to reach the lower power state before
proceeding with the test measurement. Follow the test procedure as
specified in Section 5, Paragraph 5.3.2 of IEC 62301 (Second
Edition). For units in which power varies as a function of displayed
time in standby mode, set the clock time to 3:23 and use the average
power approach described in Section 5, Paragraph 5.3.2(a) of IEC
62301 (First Edition), but with a single test period of 10 minutes
+0/-2 sec after an additional stabilization period until the clock
time reaches 3:33. If a microwave oven is capable of operation in
either standby mode or off mode, as defined in sections 1.20 and
1.18 of this appendix, respectively, or both, test the microwave
oven in each mode in which it can operate.
3.2 Test measurements.
3.2.1 Conventional cooking top test energy consumption.
3.2.1.1 Conventional cooking area or cooking zone energy
consumption., Measure the energy consumption for each electric
cooking zone and cooking area, in watt-hours (kJ) of electricity
according to section 7.1.Z6.3 of EN 60350-2:2013 (incorporated by
reference; see Sec. 430.3). For electric cooking zones with
multiple concentric sizes, each concentric size is treated as a
separate cooking zone. Each unique size must be tested individually
with the appropriate test vessel size based on the dimensions of
each concentric cooking zone as measured in section 6.2.Z2 of EN
60350-2:2013. For the gas surface unit under test, measure the
volume of gas consumption, VCT, in standard cubic feet
(L) of gas and any electrical energy, EIC, consumed by an
ignition device of a gas heating element or other electrical
components required for the operation of the conventional gas
cooking top in watt-hours (kJ).
3.2.1.2 Conventional cooking top standby mode and off mode power
except for any conventional cooking top component of a combined
cooking product. Make measurements as specified in section 3.1.1.1
of this appendix. If the conventional cooking top is capable of
operating in inactive mode, as defined in section 1.15 of this
appendix, measure the average inactive mode power of the
conventional cooking top, PIA, in watts as specified in
section 3.1.1.1.1 of this appendix. If the conventional cooking top
is capable of operating in off mode, as defined in section 1.18 of
this appendix, measure the average off mode power of the
conventional cooking top, POM, in watts as specified in
section 3.1.1.1.2 of this appendix.
3.2.2 Combined cooking product standby mode and off mode power.
Make measurements as specified in section 3.1.2 of this appendix. If
the combined cooking product is capable of operating in inactive
mode, as defined in section 1.15 of this appendix, measure the
average inactive mode power of the combined cooking product,
PIA, in watts as specified in section 3.1.2.1 of this
appendix. If the combined cooking product is capable of operating in
off mode, as defined in section 1.18 of this appendix, measure the
average off mode power of the combined cooking product,
POM, in watts as specified in section 3.1.2.2 of this
appendix.
3.2.3 Microwave oven standby mode and off mode power except for
any microwave oven component of a combined cooking product. Make
measurements as specified in Section 5, Paragraph 5.3 of IEC 62301
(Second Edition) (incorporated by reference; see Sec. 430.3). If
the microwave oven is capable of operating in standby mode, as
defined in section 1.20 of this appendix, measure the average
standby mode power of the microwave oven, PSB, in watts
as specified in section 3.1.3.1 of this appendix. If the microwave
oven is capable of operating in off mode, as defined in section 1.18
of this appendix, measure the average off mode power of the
microwave oven, POM, as specified in section 3.1.3.1.
3.3 Recorded values.
3.3.1 Record the test room temperature, TR, at the
start and end of each conventional cooktop or combined cooking
product test, as determined in section 2.5 of this appendix.
3.3.2 Record the relative air pressure at the start of the test
and at the end of the test in hectopascals (hPa).
3.3.3 For conventional cooking tops and combined cooking
products, record the standby mode and off mode test measurements
PIA and POM, if applicable.
3.3.4 For each test of an electric cooking area or cooking zone,
record the values listed in 7.1.Z6.3 in EN 60350-2:2013
(incorporated by reference; see Sec. 430.3) and the total test
electric energy consumption, ETV.
3.3.5 For each test of a conventional gas surface unit, record
the gas volume consumption, VCT; the time until the power
setting is reduced, tc; the time when the simmering
period starts, t90; the initial temperature of the water;
the water temperature when the setting is reduced, Tc;
the water temperature at the end of the test, Ts; and the
electrical energy for ignition of the burners, EIC.
3.3.6 Record the heating value, Hn, as determined in
section 2.2.2.2 of this appendix for the natural gas supply.
3.3.7 Record the heating value, Hp, as determined in
section 2.2.2.3 of this appendix for the propane supply.
3.3.8 For microwave ovens except for any microwave oven
component of a combined cooking product, record the average standby
mode power, PSB, for the microwave oven standby mode, as
determined in section 3.2.3 of this appendix for a microwave oven
capable of operating in standby mode. Record the average off mode
power, POM, for the microwave oven off mode power test,
as determined in section 3.2.3 of this appendix for a microwave oven
capable of operating in off mode.
4. Calculation of Derived Results From Test Measurements
4.1 Conventional cooking top.
4.1.1 Conventional cooking top energy consumption.
4.1.1.1 Energy consumption for electric cooking tops. Calculate
the energy consumption of a conventional electric cooking top,
ECTE, in Watt-hours (kJ), using the following equation:
[GRAPHIC] [TIFF OMITTED] TP22AU16.005
Where:
ntv = the total number of tests conducted for the
conventional electric cooking top
Etv = the energy consumption measured for each test with
a given test vessel, tv, in Wh
mtv is the mass of water used for the test, in g.
4.1.1.2 Gas energy consumption for conventional gas cooking tops.
Calculate the energy consumption of the conventional gas cooking top,
ECTG, in Btus (kJ) using the following equation:
[GRAPHIC] [TIFF OMITTED] TP22AU16.006
Where:
[[Page 57399]]
ntv = the total number of tests conducted for the
conventional gas cooking top
mtv = the mass of the water used to test a given cooking
zone or area
Etvg = (VCT x H), the gas energy consumption
measured for each test with a given test vessel, tv, in Btu (kJ)
Where:
VCT = total gas consumption in standard cubic feet (L)
for the gas surface unit test as measured in section 3.2.1.1 of this
appendix.
H = either Hn or Hp, the heating value of the
gas used in the test as specified in sections 2.2.2.2 and 2.2.2.3 of
this appendix, expressed in Btus per standard cubic foot (kJ/L) of
gas.
4.1.1.3 Electrical energy consumption for conventional gas cooking
tops. Calculate the energy consumption of the conventional gas cooking
top, ECTGE, in Watt-hours (kJ) using the following equation:
[GRAPHIC] [TIFF OMITTED] TP22AU16.007
Where:
ntv = the total number of tests conducted for the
conventional gas cooking top
mtv = the mass of the water used to test a given cooking
zone or area
EIC = the electrical energy consumed in watt-hours (kJ)
by a gas surface unit as measured in section 3.2.1.1 of this
appendix.
4.1.2 Conventional cooking top annual energy consumption.
4.1.2.1 Conventional electric cooking top.
4.1.2.1.1 Annual energy consumption of a conventional electric
cooking top. Calculate the annual energy consumption of a conventional
electric cooking top, ECA, in kilowatt-hours (kJ) per year,
defined as:
ECA = ECTE x K x NCE
Where:
K = 0.001 kWh/Wh conversion factor for watt-hours to kilowatt-hours.
NCE = 207.5 cooking cycles per year, the average number
of cooking cycles per year normalized for duration of a cooking
event estimated for conventional electric cooking tops.
ECTE = energy consumption of the conventional electric
cooking top as defined in section 4.1.1.1 of this appendix.
4.1.2.1.2 Integrated annual energy consumption of a conventional
electric cooking top. Calculate the integrated annual electrical energy
consumption, EIAEC, of a conventional electric cooking top,
except for any conventional electric cooking top component of a
combined cooking product, in kilowatt-hours (kJ) per year, defined as:
EIAEC = ECA + ECTLP
Where:
ECA = the annual energy consumption of the conventional
electric cooking top as defined in section 4.1.2.1.1 of this
appendix.
ECTLP = conventional cooking top annual combined low-power
mode energy consumption = [(PIA x SIA) +
(POM x SOM)] x K,
Where:
PIA = conventional cooking top inactive mode power, in
watts, as measured in section 3.1.1.1.1 of this appendix.
POM = conventional cooking top off mode power, in watts,
as measured in section 3.1.1.1.2 of this appendix.
If the conventional cooking top has both inactive mode and off mode
annual hours, SIA and SOM both equal 4273.4;
If the conventional cooking top has an inactive mode but no off
mode, the inactive mode annual hours, SIA, is equal to
8546.9, and the off mode annual hours, SOM, is equal to
0;
If the conventional cooking top has an off mode but no inactive
mode, SIA is equal to 0, and SOM is equal to
8546.9;
K = 0.001 kWh/Wh conversion factor for watt-hours to kilowatt-hours.
4.1.2.2 Conventional gas cooking top
4.1.2.2.1 Annual gas energy consumption of a conventional gas
cooking top. Calculate the annual gas energy consumption,
ECCG, in kBtus (kJ) per year for a conventional gas cooking
top, defined as:
ECCG = ECTG x K x NCG
Where:
NCG = 214.5 cooking cycles per year, the average number
of cooking cycles per year normalized for duration of a cooking
event estimated for conventional gas cooking tops.
ECTG = gas energy consumption of the conventional gas
cooking top as defined in section 4.1.1.2 of this appendix.
K = 0.001 conversion factor for Btu to kBtu.
4.1.2.2.2 Annual electrical energy consumption of a conventional
gas cooking top. Calculate the annual electrical energy consumption,
ECCE, in kilowatt-hours (kJ) per year for a conventional gas
cooking top, defined as:
ECCE = ECTGE x K x NCG
Where:
NCG = 214.5 cooking cycles per year, the average number
of cooking cycles per year normalized for duration of a cooking
event estimated for conventional gas cooking tops.
ECTGE = secondary electrical energy consumption of the
conventional gas cooking top as defined in section 4.1.1.3 of this
appendix.
K = 0.001 conversion factor for Wh to kWh.
4.1.2.2.3 Integrated annual energy consumption of a conventional
gas cooking top. Calculate the integrated annual energy consumption,
EIAEC, of a conventional gas cooking top, except for any
conventional gas cooking top component of a combined cooking product,
in kBtus (kJ) per year, defined as:
EIAEC = ECC + (ECTSO x Ke)
Where:
ECC = ECCG + (ECCE x Ke)
the total annual energy consumption of a conventional gas cooking
top
Where:
ECCG = the primary annual energy consumption of a
conventional gas cooking top as determined in section 4.1.2.2.1 of
this appendix.
ECCE = the secondary annual energy consumption of a
conventional gas cooking top as determined in section 4.1.2.2.2 of
this appendix.
Ke = 3.412 Btu/Wh (3.6 kJ/Wh), conversion factor of watt-
hours to Btus.
ECTSO = conventional cooking top annual combined low-power
mode energy consumption = [(PIA x SIA) +
(POM x SOM)] x K,
Where:
PIA = conventional cooking top inactive mode power, in
watts, as measured in section 3.1.1.1.1 of this appendix.
POM = conventional cooking top off mode power, in watts,
as measured in section 3.1.1.1.2 of this appendix.
If the conventional cooking top has both inactive mode and off mode
annual hours, SIA and SOM both equal 4273.4;
If the conventional cooking top has an inactive mode but no off
mode, the inactive mode annual hours, SIA, is equal to
8546.9, and the off mode annual hours, SOM, is equal to
0;
If the conventional cooking top has an off mode but no inactive
mode, SIA is equal to 0, and SOM is equal to
8546.9;
K = 0.001 kWh/Wh conversion factor for watt-hours to kilowatt-hours.
4.2 Combined cooking products.
4.2.1 Combined cooking product annual combined low-power mode
energy consumption. Calculate the combined cooking product annual
combined low-power mode energy consumption, ECCLP, defined
as:
ECCLP = [(PIA x SIA)] + [(POM x SOM)] x K,
Where:
PIA = combined cooking product inactive mode power, in
watts, as measured in section 3.1.2.1 of this appendix.
POM = combined cooking product off mode power, in watts,
as measured in section 3.1.2.2 of this appendix.
STOT equals the total number of inactive mode and off
mode hours per year, 8,329.2;
If the combined cooking product has both inactive mode and off mode,
SIA and SOM both equal STOT/2;
If the combined cooking product has an inactive mode but no off
mode, the
[[Page 57400]]
inactive mode annual hours, SIA, is equal to
STOT, and the off mode annual hours, SOM, is
equal to 0;
If the combined cooking product has an off mode but no inactive
mode, SIA is equal to 0, and SOM is equal to
STOT;
K = 0.001 kWh/Wh conversion factor for watt-hours to kilowatt-hours.
4.2.2 Integrated annual energy consumption of any conventional
cooking top component of a combined cooking product.
4.2.2.1 Integrated annual energy consumption of any conventional
electric cooking top component of a combined cooking product. Calculate
the integrated annual energy consumption of a conventional electric
cooking top component of a combined cooking product, EIAEC,
in kilowatt-hours (kJ) per year and defined as:
EIAEC = ECA + ECCTLP
Where,
ECA = the annual energy consumption of the conventional
electric cooking top as defined in section 4.1.2.1.1 of this
appendix.
ECCTLP = annual combined low-power mode energy
consumption for the conventional cooking top component of a combined
cooking product, in kWh (kJ) per year, calculated as:
[GRAPHIC] [TIFF OMITTED] TP22AU16.008
Where:
ECCLP = combined cooking product annual combined low-
power mode energy consumption, determined in section 4.2.1 of this
appendix.
HCT = 213.1 hours per year, the average number of cooking
hours per year for a conventional cooking top.
HT = HOV + HCT + HMWO
Where:
HOV = average number of cooking hours per year for a
conventional oven, which is equal to 219.9 hours per year. If the
combined cooking product does not include a conventional oven, then
HOV = 0.
HMWO = average number of cooking hours per year for a
microwave oven, which is equal to 44.9 hours per year. If the
combined cooking product does not include a microwave oven, then
HMWO = 0.
4.2.2.2 Integrated annual energy consumption of any conventional
gas cooking top component of a combined cooking product. Calculate the
integrated annual energy consumption of a conventional gas cooking top
component of a combined cooking product, EIAEC, in kBtus
(kJ) per year and defined as:
EIAEC = ECC + ECCTLP x Ke)
Where,
ECC = ECCG + ECCE, the total annual
energy consumption of a conventional gas cooking top,
Where:
ECCG = the annual gas energy consumption of a
conventional gas cooking top as determined in section 4.1.2.2.1 of
this appendix.
ECCE = the annual electrical energy consumption of a
conventional gas cooking top as determined in section 4.1.2.2.2 of
this appendix.
Ke = 3.412 kBtu/kWh (3,600 kJ/kWh), conversion factor for
kilowatt-hours to kBtus.
ECCTLP = annual combined low-power mode energy
consumption for the conventional cooking top component of a combined
cooking product, in kWh (kJ) per year, calculated as:
[GRAPHIC] [TIFF OMITTED] TP22AU16.009
Where:
ECCLP = combined cooking product annual combined low-
power mode energy consumption, determined in section 4.2.1 of this
appendix.
HCT = 213.1 hours per year, the average number of cooking
hours per year for a conventional cooking top.
HT = HOV + HCT + HMWO
Where:
HOV = average number of cooking hours per year for a
conventional oven, which is equal to 219.9 hours per year. If the
combined cooking product does not include a conventional oven, then
HOV = 0.
HMWO = average number of cooking hours per year for a
microwave oven, which is equal to 44.9 hours per year. If the
combined cooking product does not include a microwave oven, then
HMWO = 0.
4.2.3 Annual combined low-power mode energy consumption for any
microwave oven component of a combined cooking product. Calculate the
annual combined low-power mode energy consumption of a microwave oven
component of a combined cooking product, ECMWOLP, in kWh
(kJ) per year, and defined as:
[GRAPHIC] [TIFF OMITTED] TP22AU16.010
Where:
ECCLP = combined cooking product annual combined low-
power mode energy consumption, determined in section 4.2.1 of this
appendix.
HMWO = 44.9 hours per year, the average number of cooking
hours per year for a microwave oven.
HT = HOV + HCT + HMWO
Where:
HOV = average number of cooking hours per year for a
conventional oven, which is equal to 219.9 hours per year. If the
combined cooking product does not include a conventional oven, then
HOV = 0.
HCT = average number of cooking hours per year for a
conventional cooking top, which is equal to 213.1 hours per year. If
the combined cooking product does not include a conventional cooking
top, then HCT = 0.
[FR Doc. 2016-19229 Filed 8-19-16; 8:45 am]
BILLING CODE 6450-01-P
