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Minimum allowable values of the energy efficiency and energy efficiency grades for household and similar kitchen appliances
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GB 21456-2024: Minimum allowable values of the energy efficiency and energy efficiency grades for household and similar kitchen appliances
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GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 27.010
CCS F 01
Replacing GB 12021.6-2017, GB 21456-2014, GB 24849-2017, GB 39177-2020
Minimum allowable values of the energy efficiency and
energy efficiency grades for household and similar kitchen
appliances
Issued on: AUGUST 23, 2024
Implemented on: SEPTEMBER 01, 2025
Issued by. State Administration for Market Regulation;
Standardization Administration of the People's Republic of China.
Table of Contents
Foreword... 3
1 Scope... 5
2 Normative references... 6
3 Terms and definitions... 6
4 Energy efficiency grades and heating efficiency calculation... 8
5 Technical requirements... 12
6 Test methods... 12
7 Implementation of the standard... 13
Annex A (normative) Test method for energy efficiency of electric rice cookers... 14
Annex B (normative) Test method for energy efficiency of electric pressure cookers18
Annex C (normative) Test methods for energy efficiency of electric stew pots and
electric stew cookers... 22
Annex D (normative) Test methods for energy efficiency of electric kettles... 26
Annex E (normative) Test methods for energy efficiency of electromagnetic cookers
... 29
Annex F (normative) Test methods for energy efficiency of microwave ovens... 37
1 Scope
This document specifies the energy efficiency grades and heating efficiency calculation,
technical requirements and test methods for household and similar kitchen appliances.
This document applies to the following types of household and similar kitchen
appliances with a rated voltage not exceeding 250V AC.
a) Electric rice cookers with a rated power not exceeding 2200 W and heated by
electric heating elements or electromagnetic induction;
b) Electric pressure cookers with the ability to automatically control working
pressure, heated by electric heating elements or electromagnetic induction, with
a rated power not exceeding 2200 W, a rated volume not exceeding 10L, and a
rated cooking pressure of 40 kPa~140 kPa (gauge pressure);
c) Electric stew pots and electric stew cookers with a rated power not exceeding
2200 W;
d) Electric kettles that can pour water from the spout by holding the handle and tilting
the kettle body, are only used to boil water and heat water to boiling point, and do
not have an automatic water filling function;
e) Induction cooktops with one or more heating units, each with a rated power of
700 W~3500 W;
f) Microwave ovens with a maximum rated input power of 2500 W or less, which
use electromagnetic energy in the ISM band of 2450 MHz and resistive heating
elements to heat items and food in the oven cavity, including combination
microwave ovens.
NOTE. The ISM band is an electromagnetic frequency range determined by the International
Telecommunication Union (ITU) and adopted in the standard numbered CISPR11 developed by the
International Special Committee on Radio Interference (CISPR).
This document does not apply to the following types of kitchen appliances.
- Commercial electromagnetic cookers, industrial frequency electromagnetic
cookers and concave cookers;
- Commercial microwaves, industrial microwaves and microwaves with cooker
hoods.
2 Normative references
The following referenced documents are indispensable for the application of this
document. For dated references, only the edition cited applies. For undated references,
the latest edition of the referenced document (including any amendments) applies.
GB/T 4706.1, Safety of household and similar electrical appliances - Part 1.
General requirements
GB/T 4706.14, Safety of household and similar electrical appliances - Part 14.
Particular requirements for grills, toasters and similar portable cooking appliances
GB/T 4706.19, Safety of household and similar electrical appliances - Part 19.
Particular requirements for appliances for heating liquids
GB/T 4706.21, Safety of household and similar electrical appliances - Part 21.
Particular requirements for microwave ovens, including combination microwave
ovens
GB 4706.29, Household and similar electrical appliances - Safety - Particular
requirements for portable electromagnetic cooker
GB/T 18800-2017, Household microwave oven - Methods for measuring
performance
GB/T 22089, Performance requirements and measuring methods for electric kettles
GB/T 35758, Household electrical appliances - Measurement of standby power
QB/T 4408, Electric saucepans and similar appliances
3 Terms and definitions
For the purposes of this document, the terms and definitions defined in GB 4706.1, GB
4706.14, GB 4706.19, GB 4706.21, GB 4706.29, GB/T 18800-2017, GB/T 22089,
GB/T 35758 and QB/T 4408 as well as the followings apply.
3.1 heating efficiency
The ratio of effective energy output to input energy of kitchen appliances.
3.2 standby mode (s)
Any mode of the kitchen appliance that provides one or more of the following user-
oriented functions or protection functions, and is continuous, when the kitchen
appliance is connected to the mains power supply.
a) Other modes (including active mode start or stop) can be triggered by triggering
remote switches (including remote control), internal sensors, and timers;
b) Continuous functions. information or status display including clock;
c) Continuous functionality. sensor-based functionality.
NOTE. A timer is a clock function (with or without a display) that can perform a periodic,
predetermined task (such as switching on and off) and can work continuously.
[Source. GB/T 35758-2017, 3.6]
3.3 off mode (s)
Any mode of the kitchen appliance that is continuous when the power supply unit of
the kitchen appliance is connected to the mains and no standby mode, network mode or
active mode is present. Indicators that only alert the user that the product is in the off
position are included in the category of off mode.
[Source. GB/T 35758-2017, 3.5]
4 Energy efficiency grades and heating efficiency calculation
4.1 Energy efficiency grades
4.1.1 Energy efficiency grades of rice cookers
The energy efficiency of rice cookers is divided into three grades (see Table 1), among
which grade 1 has the highest energy efficiency. The heating efficiency, standby power
(if applicable) and warm-keeping energy consumption (if applicable) of each grade of
products shall comply with the requirements of Table 1.
Table 1 -- Energy efficiency grades of rice cookers
4.1.2 Energy efficiency grades of electric pressure cookers
The energy efficiency of electric pressure cookers is divided into three grades (see Table
2), among which grade 1 has the highest energy efficiency. The heating efficiency,
standby power (if applicable), and warm-keeping energy consumption (if applicable)
of each grade of products shall comply with the provisions of Table 2.
Energy efficiency grade Grade 1 Grade 2 Grade 3
4.1.3 Energy efficiency grades of electric stew pots and electric cookers
The energy efficiency of electric stew pots and electric cookers is divided into 3 grades
(see Table 3), among which grade 1 has the highest energy efficiency. The heating
efficiency, standby power (if applicable), and warm-keeping energy consumption (if
applicable) of each grade of products shall comply with the provisions of Table 3.
4.1.4 Energy efficiency grades of electric kettles
The energy efficiency of electric kettles is divided into 3 grades (see Table 4), among
which Grade 1 is the most energy efficient. The heating efficiency and standby power
(if applicable) of each grade of products shall comply with the provisions of Table 4.
Energy efficiency grade Grade 1 Grade 2 Grade 3
4.1.5 Energy efficiency grades of electromagnetic cookers
The energy efficiency of electromagnetic cookers is divided into 3 grades (see Table 5),
among which Grade 1 has the highest energy efficiency. The heating efficiency and
standby power (if applicable) of each grade of products shall comply with the
provisions of Table 5.For electromagnetic cookers with multiple heating units, the
heating unit with the lowest heating efficiency shall represent the heating efficiency
grade of the whole machine.
NOTE. The heating unit refers to the part on the electromagnetic cooker that has an independent
heating function and can be used to place utensils.
4.1.6 Energy efficiency grades of microwave ovens
The energy efficiency of microwave ovens is divided into three grades (see Table 6), of
which grade 1 is the most efficient. The heating efficiency, shutdown power, standby
power (if applicable) and energy consumption for grill-function limits of each grade of
products shall comply with the provisions of Table 6.
5 Technical requirements
5.1 Minimum allowable values of energy efficiency for electric rice cookers
The minimum allowable values of energy efficiency for electric rice cookers are the
requirements of energy efficiency grade 3 in Table 1.
5.2 Minimum allowable values of energy efficiency for electric pressure cookers
The minimum allowable values of energy efficiency for electric pressure cookers are
the requirements of energy efficiency grade 3 in Table 2.
5.3 Minimum allowable values of energy efficiency for electric stew pots and
electric stew cookers
The minimum allowable values of energy efficiency for electric stew pots and electric
stew cookers are the requirements of energy efficiency grade 3 in Table 3.
5.4 Minimum allowable values of energy efficiency for electric kettles
The minimum allowable values of energy efficiency for electric kettles are the
requirements of energy efficiency grade 3 in Table 4.
5.5 Minimum allowable values of energy efficiency for electromagnetic cookers
The minimum allowable values of energy efficiency for electromagnetic cookers are
the requirements of energy efficiency grade 3 in Table 5.All heating units of
electromagnetic cookers shall meet the corresponding requirements.
6 Test methods
6.1 Test methods for electric rice cookers
The test conditions and methods for the heating efficiency, standby power and warm-
keeping energy consumption of electric rice cookers shall be in accordance with Annex
A.
6.2 Test methods for electric pressure cookers
The test conditions and methods for the heating efficiency, standby power and warm-
keeping energy consumption of electric pressure cookers shall be in accordance with
Annex B.
6.3 Test methods for electric stew pots and electric stew cookers
The test conditions and methods for heating efficiency, standby power and warm-
keeping energy consumption of electric stew pots and electric stew cookers shall be in
accordance with Annex C.
6.4 Test methods for electric kettles
The test conditions and methods for the heating efficiency and standby power of electric
kettles shall be in accordance with Annex D.
7 Implementation of the standard
For kitchen appliances produced or imported before the implementation date of this
document, implementation will begin from the 13th month after the implementation
date of this document.
Annex A
(normative)
Test method for energy efficiency of electric rice cookers
A.1 Test conditions
A.1.1 Test environment
Unless otherwise specified, the test shall be carried out indoors in accordance with the
following environmental requirements.
a) Ambient temperature. 23℃±2℃, wind speed < 0.5m/s, no obvious influence of
heating radiation;
b) Relative humidity. 45%~75%;
c) Atmospheric pressure. 98 kPa~106 kPa.
A.1.2 Power supply
It shall be carried out under the conditions of rated voltage 220 V±2.2 V and rated
frequency 50 Hz±1 Hz.
A.1.3 Test measuring instruments and meters
Test instruments and meters shall meet the following requirements.
a) The accuracy of voltmeter, power meter and electric energy meter shall not be less
than ±0.5%;
b) The resolution of the instrument used to measure temperature is 0.1°C. The
accuracy of the temperature measuring instrument shall not be less than ±0.5%;
c) The timer resolution is 0.01 s, and the accuracy is ±2 s/h;
d) When the scale is at full capacity, the relative error shall not exceed ±0.1% and
the minimum display (scale) value shall be 1 g;
e) Thermocouples shall use thin-wire thermocouples with a wire diameter not
exceeding 0.3 mm.
A.1.4 Water
Use drinking water for tests.
A.1.5 Initial conditions of tests
Before each test, the temperature difference between the rice cooker and the ambient
temperature is within 5°C or the appliance is left to stand for at least 6 h.
A.1.6 Control device settings
The test is conducted at the normal cooking function. For rice cookers with multiple
cooking functions, the test is conducted at the most energy-saving cooking function
specified in the instructions. When the instructions do not specify the energy-saving
function and the normal cooking function, the default cooking function is used.
A.2 Test methods
A.2.1 Determination of heating efficiency
During the test, the initial water temperature is 23℃±2℃. The initial water temperature
shall be consistent with the ambient temperature (temperature difference is not greater
than 1℃). Use the weighing method to add water to the container to reach 80% of the
rated volume of the container. Measure the initial water temperature t1.Pass the
thermocouple through the pot cover, which shall not affect the normal working state of
the rice cooker. Try to place the thermocouple temperature measurement point in the
cylindrical space area of φ50 mm in the center of the container, and the test point 10
mm±2 mm away from the bottom of the pot. Connect the rated voltage and use an
electric meter to measure the power consumption (amount) of the appliance. When the
water temperature in the container rises to 90℃, immediately cut off the power supply
and read the power consumption (amount). After the power is cut off, due to the heat
capacity and hysteresis of the heating device, the water temperature in the container
will rise after the power is cut off. Observe and read the highest temperature value t2
after 1 min of power off.
A.2.2 Calculation of heating efficiency
The heating efficiency of the rice cooker is calculated according to formula (A.1).
Where,
Ηr - Heating efficiency of the rice cooker, accurate to one decimal place;
c - Specific heat capacity of water, taking 4.1875, in kilojoule per kilogram Celsius
[kJ/(kg·℃)];
λ - Correction coefficient. For products with electromagnetic induction heating, the λ
value is 1.15; for products with electric heating elements, the λ value is 1.0; for products
with non-metallic inner pot materials, the λ value is 1.2;
G - The mass of water before the test, in kilograms (kg);
t2 - The highest water temperature after the test, in degrees Celsius (℃), accurate to one
decimal place;
t1 - The initial water temperature before the test, in degrees Celsius (℃), accurate to
one decimal place;
E - Power consumption, in watt-hours (W·h), accurate to two decimal places.
A.2.3 Test of warm-keeping energy consumption
When testing the warm-keeping energy consumption of the rice cooker, the initial water
temperature is 23℃±2℃. The test procedure is as follows.
a) Add 80% of the rated volume of water to the inner pot;
b) Try to fix the temperature measuring thermocouple in the cylindrical space of 50
mm in the center of the inner pot, 10 mm±2 mm away from the bottom of the pot;
c) Turn on the power to heat, and when the water temperature reaches 90℃, the rice
cooker is forced to enter the keep warm state. At the same time, it starts recording
the time and power consumption;
d) Measure the power consumption within 5 h. Calculate the power consumption per
hour as the warm-keeping energy consumption. At the same time, start measuring
the temperature value at the 4th hour. Continue monitoring until the 5th hour. The
temperature value in the pot during the process shall be above 60℃.
If the heating method is electromagnetic induction heating, the magnetic field will
excessively affect the measurement results. The energy consumption can be determined
by twisted platinum resistance or other equivalent methods.
A.2.4 Standby power test
The test method for standby power is as follows.
a) Standby power without network mode
Measure the power consumption of the rice cooker in standby mode for 4 h. The
power consumption per hour is calculated as the standby power. For rice cookers
with wake-up function, they shall be kept in non-wake-up mode during the test.
b) Standby power with network mode
Measure the power consumption of the rice cooker in network standby mode for 4
h. The power consumption per hour is calculated as the network standby power.
For network rice cookers with wake-up function, they shall be kept in non-wake-
up mode during the test.
Annex B
(normative)
Test method for energy efficiency of electric pressure cookers
B.1 Test conditions
B.1.1 Test environment
Unless otherwise specified, the test shall be conducted indoors in accordance with the
following environmental requirements.
a) Ambient temperature. 23℃±2℃; wind speed < 0.5 m/s; no obvious influence of
heating radiation;
b) Relative humidity. 45%~75%;
c) Atmospheric pressure. 98 kPa~106 kPa.
B.1.2 Power supply
The rated voltage shall be 220 V±2.2 V. The rated frequency shall be 50 Hz±1 Hz.
B.1.3 Test measuring instruments and meters
Test instruments and meters shall meet the following requirements.
a) The accuracy of voltmeter, power meter and electric energy meter shall not be less
than ±0.5%;
b) The resolution of the instrument used to measure temperature is 0.1°C. The
accuracy of the temperature measuring instrument shall not be less than ±0.5%;
c) The timer resolution is 0.01 s. The accuracy is ±2 s/h;
d) When the scale is at full capacity, the relative error shall not exceed ±0.1% and
the minimum display (scale) value shall be 1 g;
e) Thermocouples shall use thin-wire thermocouples with a wire diameter not
exceeding 0.3 mm.
......
Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al.
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