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GB 21456-2024
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
Minimum allowable values of the energy efficiency and
energy efficiency grades for household and similar kitchen
appliances
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
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]
3.4 network mode (s)
A mode of the kitchen appliance when it is connected to the mains power supply and at
least one network function has been activated (e.g., restarted by a network command or
complete network communication), but the main function has not yet been activated.
NOTE. This mode is not applicable if the network function is not enabled and/or if there is no
connection to the network. The network function can be triggered by a pre-defined set of instructions
or a response to a network request. "Network" in this standard includes the communication between
two or more independently powered devices or kitchen appliances. The network does not include
one or more controls for individual kitchen appliances. Network mode may include one or more
standby functions.
[Source. GB/T 35758-2017, 3.7]
3.5 warm-keeping energy consumption
The amount of electricity consumed by kitchen appliances when they are in keep warm
mode.
3.6 energy consumption for grill-function
The power consumption per unit temperature rise of the microwave oven in the grill
function state.
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.
5.6 Minimum allowable values of energy efficiency for microwave ovens
The minimum allowable values of energy efficiency for microwave ovens are the
requirements of energy efficiency grade 3 in Table 6.
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 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.
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.
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.
B.1.4 Water
Use drinking water for tests.
B.1.5 Initial conditions of tests
Before each test, the temperature difference between the electric pressure cooker and
the ambient temperature is within 5°C or the appliance is left to stand for at least 6 h.
B.2 Test methods
B.2.1 Test preparation
Preparation before testing.
a) The test is carried out under the maximum cooking pressure function specified in
the instructions for use of the electric pressure cooker and at a setting where the
pressure-cooking time is greater than 30 min;
b) For electric pressure cookers equipped with two or more types of inner pots, if the
instructions for use clearly indicate the use of an inner pot, the test shall be
conducted according to the specified inner pot;
c) The relevant testing process involved in this document shall not change or damage
the structure and sealing of the electric pressure cooker.
B.2.2 Power consumption measurement
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℃). The test procedure is as follows.
a) Add 50% of the rated volume of water to the inner pot. Measure the initial water
temperature t1;
b) Place the temperature detection device into the inner pot. The temperature
measurement point shall be immersed within 10 mm~30 mm of the water surface.
Try to fix the temperature measurement point in the cylindrical space area of φ50
mm in the center of the inner pot;
c) Connect the rated voltage as specified, select the gear with the maximum steaming
pressure and pressure cooking time greater than 30 min. Use the energy meter to
start recording the power consumption of the electric pressure cooker;
d) When the internal cooking temperature of the electric pressure cooker reaches
100℃, start to record the temperature value continuously. Record once per second.
After working continuously for 30 min, read the power consumption E. Stop
recording the temperature value t. Calculate the average value according to
formula (B.3).
The energy efficiency test of electric pressure cookers can use thermocouples or real-
time temperature measurement and wireless signal transmission instruments with equal
or higher accuracy. When there is a dispute over the test results, the test data of real-
B.2.4 Test of warm-keeping energy consumption
When testing the warm-keeping energy consumption of electric pressure cookers, the
initial water temperature is 23℃±2℃. The test procedure is as follows.
a) Add 50% of the rated volume of water to the inner pot;
b) Try to fix the temperature measuring thermocouple in the cylindrical space of φ50
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
electric pressure cooker will be forced to enter the keep warm state. At the same
time, it will start 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 of the electric pressure
cooker, its magnetic field excessively affects the measurement results. The energy
consumption can be determined by twisted platinum resistance or other equivalent
methods.
B.2.5 Standby power test
The test method for standby power is as follows.
a) Standby power without network mode
Measure the power consumption of the electric pressure cooker in standby mode for
4 h. Then calculate the power consumption per hour as the standby power. For
electric pressure cookers with wake-up function, keep them in non-wake-up mode
during the test.
b) Standby power with network mode
Measure the power consumption of the electric pressure cooker in the network
standby state for 4 h. Then calculate the power consumption per hour as the
network standby power. For networked electric pressure cookers with wake-up
function, keep them in the non-wake-up state during the test.
Annex C
(normative)
Test methods for energy efficiency of electric stew pots and electric stew cookers
C.1 Test conditions
C.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 < 0.5 m/s. No obvious influence of
heating radiation;
b) Relative humidity. 45%~75%;
c) Atmospheric pressure. 98 kPa~106 kPa.
C.1.2 Power supply
The rated voltage shall be 220 V±2.2 V and the rated frequency shall be 50 Hz±1 Hz.
C.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, and the
accuracy of the temperature measuring instrument is not 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.
C.1.4 Water
Use drinking water for tests.
C.1.5 Initial conditions of tests
Annex D
(normative)
Test methods for energy efficiency of electric kettles
D.1 Test conditions
D.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 < 0.5 m/s. No obvious influence of
heating radiation;
b) Relative humidity. 45%~75%;
c) Atmospheric pressure. 98 kPa~106 kPa.
D.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.
D.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.
D.1.4 Water
Use drinking water for tests.
......
GB 21456-2014
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 27.010
F 01
Replacing GB 21456-2008
Minimum allowable values of the energy
efficiency and energy efficiency grades for
household induction cookers
ISSUED ON. APRIL 28, 2014
IMPLEMENTED ON. JANUARY 1, 2015
Issued by. General Administration of Quality Supervision, Inspection and
Quarantine of the People's Republic of China;
Standardization Administration of the People's Republic of
China.
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Normative references ... 4
3 Terms and definitions ... 4
4 Technical requirements ... 5
5 Test methods ... 6
6 Inspection rules ... 6
Annex A (Normative) Dimensions and requirements for standard pans and pan
lids ... 8
Annex B (Normative) Test method for thermal efficiency of induction cookers
... 12
Annex C (Normative) Test method for standby power of induction cookers -
average power method ... 15
Foreword
Article 4.3 of this Standard is mandatory, the rest is recommended.
This Standard is drafted according to the rules given in GB/T 1.1-2009.
This Standard replaces GB 21456-2008 “Minimum allowable values of the energy
efficiency and energy efficiency grades for household induction cookers”. Compared
with GB 21456-2008, the main changes are as follows.
- ENLARGE the applicable scope of induction cookers’ power range;
- ADD normative references;
- MODIFY the energy efficiency limits of products;
- SUBDIVIDE the energy efficiency grades of different-power induction cookers;
- MODIFY the test method.
This Standard is proposed by Resource Conservation and Environmental Protection
Division of National Development and Reform Commission, Energy Conservation and
Comprehensive Utilization Division of Ministry of Industry and Information Technology.
This Standard is under the jurisdiction of National Technical Committee on Energy
Infrastructure and Management of the Standardization Administration of China
(SAC/TC 20).
Drafting organizations of this Standard. China Standardization Research Institute,
China Standard Certification (Beijing) Co., Ltd., Zhejiang Supor Household Electric Co.,
Ltd., Guangdong Midea Electric Appliance Manufacturing Co., Ltd., Joyoung Co., Ltd.,
Weikai Detection Technology Co., Ltd., China Household Electric Appliance Research
Institute, Shanghai Institute of Quality Inspection and Technical Research, BSH
Electric Appliance (Jiangsu) Co., Ltd., Guangdong Lobei Electronic Technology Co.,
Ltd., Foshan Aoting Electric Appliance Co., Ltd., Zhuhai Gree Electric Appliance Co.,
Ltd., Dongguan Qianfeng Electronics Co., Ltd.
Main drafters of this Standard. Wang Ruohong, Chen Jian, Zhang Shaojun, He
Tingting, Song Yunna, Cai Caide, Wang Kaixiang, Run Xian, Han Run, Ling Honghao,
Wang Xiaochen, Wu Xin, Li Zhonglin, Xie Shirong, Huang Hui and Yuan Canrong.
The previous version of the standard replaced by this Standard is as follows.
- GB 21456-2008.
Minimum allowable values of the energy efficiency and
energy efficiency grades for household induction cookers
1 Scope
This Standard specifies the energy efficiency grade, minimum allowable values of
energy efficiency, evaluating values of energy conservation, test method and
inspection rule for household induction cookers and induction cookers with similar use
(hereinafter referred to as “induction cookers”).
This Standard applies to induction cookers with one or more heating unit(s); the rated
power of each heating unit is 700 W ~ 3500 W.
This Standard does not apply to commercial induction cookers, power frequency
induction cookers and concave cookers.
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 4706.14 Household and similar electrical appliances - Safety - Particular
requirements for grills toasters and similar portable cooking appliances
GB 4706.22 Household and similar electrical appliances - Safety - Part 2-6.
Particular requirements for stationary cooking ranges hobs ovens and similar
appliances
GB 4706.29 Household and similar electrical appliances - Safety - Particular
requirements for portable induction cooker
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
heating unit
On induction cooker’s table, the part that can be placed with vessels and has
requirements of 4.3, are not allowed to leave the factory.
6.2 Type inspection
6.2.1 When one of the following situations occurs, the type inspection to the minimum
allowable values of energy efficiency for induction cookers shall be carried out.
a) trial production of new products;
b) there are significant changes in the design, process or material used of products;
c) for products in continuous production, at least once per year;
d) reproduction after an interval of one or more than one year;
e) the results of factory-exit inspection and the last type inspection are quite different;
f) State Quality Supervision Department requires to carry out type inspection.
6.2.2 For the sampling of type inspection, select 3 cookers, 2 for test and 1 for spare.
If the test result shows that both 2 cookers meet the requirements of this Standard,
this batch is determined qualified; if both 2 cookers fail to meet the requirements of this
Standard, the batch is determined unqualified. If the minimum allowable value of
energy efficiency of 1 cooker does not meet the requirements of this Standard, then
the spare induction cooker shall be tested, the batch is determined qualified if the test
results meet the requirements; if the test results still do not meet the requirements,
then the batch is determined unqualified.
Annex B
(Normative)
Test method for thermal efficiency of induction cookers
B.1 Test conditions
The test conditions are as follows.
a) ambient temperature. 20 °C ± 2 °C;
b) relative humidity. 45% ~ 85%;
c) atmospheric pressure. 86 kPa ~ 106 kPa;
d) the power supply voltage is 220 (1 ± 1%) V, the frequency is (50 ± 1) Hz;
e) there is no significant air convection in the test area.
B.2 Technical indicators for test instruments, meters and equipment
The technical indicators of test instruments, meters and equipment are as follows.
a) the total harmonic distortion of the voltage of the test power supply is less than
3%;
b) energy meters are capable of measuring energy consumption at a minimum of
20 mW · h;
c) a thermometer for measuring temperature, the resolution is not more than 0.1 °C;
d) the quality measurement resolution is not more than 5 g;
e) the accuracy of the timer is ± 2 s/h.
B.3 Test method for thermal efficiency
Under the specified test conditions, SELECT the minimum specification standard pan
(the diameter of standard pan bottom is greater than the effective diameter of coil) that
can cover the heating area by referring to Annex A; MEASURE the mass m2 of the
standard pan with a lid; PLACE the corresponding standard pan in cold-state heating
unit center of the measured induction cooker; FILL the pan with water m1 of specified
mass in Table 1, the water temperature is 15 °C ± 1 °C; COVER the lid; PUT the
thermometer from the hole on the pan lid into the pan’s center position; IMMERSE the
thermometer’s temperature-sensing part IN the water at a distance of 10 mm from the
bottom; READ the reading t1 of thermometer; TURN on the induction cooker and
......
GB 21456-2008
The minimum allowable values of the energy efficiency and energy efficiency grades for household induction cookers
ICS 27.010
F01
National Standards of People's Republic of China
Household cookers energy efficiency limit
And energy efficiency rating
Posted 2008-02-18
2008-09-01 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China issued
Foreword
3.3, 3.4 of this standard is mandatory, others are recommended.
This standard Annex A, Annex B specification appendix, Appendix C is information appendix.
The standard one by the National Development and Reform Commission Resource Conservation and Environmental Protection, the State Standardization Administration of Industry Standards
put forward.
This standard by the National Energy Foundation and Management Standardization Technical Committee Technical Committee and reasonable electricity.
This standard drafting units. China National Institute of Standardization, Midea Group Co., China Household Electrical Appliances Research Institute, China Electric Scientific Research
Homes, small appliances Ltd. Shandong Nine Yang, Guangdong-Hong Kong Science and Technology Co., Ltd., Dongguan City, Le Bang Electronics Co., Ltd., Foshan Electrical love Chamber
Ltd., Dongguan City striker Electronics Co., Ltd. Zhejiang Supor Co. appliance maker.
The main drafters of this standard. Wangruo Hong, Peng Yanyan, Chen Shijun, Wang Qiaodong, Linghong Hao, Zhang Xiaobin, Zhengyin Guang, Li Zhonglin, Xianmao Zhong,
SUN YAT virtuous Cai, ZHU Guang, Liu Yixiang.
Household cookers energy efficiency limit
And energy efficiency rating
Range 1
This standard specifies the Household cookers (hereinafter referred to as "cookers") of the energy efficiency of limited value, evaluating values of energy, energy efficiency rating of determination for
Method, test methods and inspection rules.
This standard applies to one or more heating cookers units, each heating unit is rated at 700W ~ 2800W.
This standard does not apply to commercial cookers, cookers and frequency recessed stove.
2 Terms and Definitions
This standard uses the following terms and definitions.
2.1
Countertop cookers can be placed in containers having a completely separate cooking heating parts.
2.2
Connect it to a power supply and is in a wait state (cookers standby state generally refers to the switch in the "off" or "OFF" state
State), the magnetic field does not produce heat, a user can use a signal directly or indirectly, to convert the product to a "work/heating" state.
2.3
Cookers at rated conditions and specified conditions, the thermal efficiency of the minimum and maximum allowable value of standby power, standby power units
Watts (W).
2.4
Under rated operating conditions and specified conditions, to achieve energy-saving products to the minimum permitted maximum thermal efficiency and standby power.
2.5
Energy efficiency rating (the energy efficiency rating) is a product of energy efficiency cookers difference in elevation of a hierarchical approach based on cookers
Thermal efficiency and the size of the standby power is determined, with 1 being the highest energy efficiency.
2.6
When the induction cooker factory, the provisions stated by the producer cookers energy efficiency rating in accordance with this standard.
3 Technical requirements
3.1 Thermal efficiency calculation method
Calculate the thermal efficiency of cookers according to the following formula.
6 × E)
Where.
--- thermal efficiency [eta],%;
Ba 1 --- specific heat capacity of water, taking 4.18 units of kilojoules per kilogram Kelvin [kJ/(kg · K)];
Ba 2 --- the body and cover specific heat capacity, taking 0.46 units of kilojoules per kilogram Kelvin [kJ/(kg · K)];
E --- consumption of electrical energy, in units of kilowatt-hours (kW · h);
3.2 energy efficiency rating
Cookers energy efficiency rating 5, with 1 being the highest energy efficiency. Values of thermal efficiency of not less than a predetermined level in Table 1, standby
Power should not exceed the value specified in Table 1.
Table 1 Energy efficiency rating index
Energy efficiency rating Thermal efficiency /% standby power/W
3.3 energy efficiency limit
1200W rated power less than or equal to the energy efficiency of the heating unit is defined in Table 5 1, rated power greater than 1200W plus
Thermal unit energy efficiency of limited value in Table 4 1. All heating unit cookers contained shall meet the corresponding requirements.
3.4 Target energy efficiency limit
Since the date of implementation of the present standard of 4 years, the cookers energy efficiency limit standby power of 2W, the thermal efficiency of 86%.
3.5 evaluating values of energy
Energy conservation evaluation values in Table 1 cookers energy efficiency rating of two.
Test Method 4
4.1 Efficiency Test Methods
4.1.1 Test conditions
Ambient temperature. 20 ℃ ± 2 ℃;
Relative Humidity. 45% to 85%;
Atmospheric pressure. 86kPa ~ 106kPa;
Supply voltage 220 (1 ± 1%) V, a frequency of (50 ± 1) Hz;
The test area had no air convection.
4.1.2 test instruments, meters and equipment
Total harmonic voltage distortion test power ≤3%;
Power meter capable of measuring energy consumption at the level of the minimum 20mW · h;
Measuring the temperature with a thermometer with a resolution of ≤0.2 ℃;
Quality measurement resolution ≤5g.
4.1.3 Test Method for Thermal Efficiency
Under specified test conditions, refer to Appendix A to select the heating zone can cover the minimum specifications of the pot (diameter larger than the standard pot
Within (75 ± 1) K range is valid, and calculate the thermal efficiency of the induction cooker according to the calculation method of 3.1 requirements.
Electrical energy E based on the first test recording, the above-described test procedure was repeated twice, three measurements is calculated as the average thermal efficiency
Thermal efficiency for the product value. When having a plurality of heating units, according to the heating unit tested individually.
Table 2 pot add water quality standards
Standard pot
Code
The effective diameter of the bottom of the B /
mm
Inner diameter A /
mm
Height H /
mm
kg
B1 120 140 75 0.80
B2 180 200 95 2.00
B3 200 220 110 2.80
B4 260 280 105 4.50
4.2 standby power measurement
Annex B or Annex C by test method for measuring the standby power cookers. Appendix B Test Method for arbitration.
5 Inspection Rules
5.1 factory inspection
5.1.1 energy efficiency of limited value should be used as cookers factory inspection items.
5.1.2 energy efficiency does not meet the requirements of 3.3 Upon examination finds that factory is not allowed.
5.2 Type inspection
5.2.1 cookers product has one of the following conditions should be carried out energy efficiency limit type test.
a) new product trial;
b) When the product design, workmanship or materials used when there is a major change;
c) continuous production of products, not less than once a year;
d) after a lapse of more than one year when reproduction;
E) When the previous factory test results are quite different type inspection;
f) the national quality supervision departments type inspection requirements.
5.2.2 type test sample, each drawn three, including two sets of trials, 1 spare. Two test results are in line with the requirements of this standard, the
Batch of qualified; if the two do not meet the requirements of this standard, the batch to be ineligible. If there is a table defining the energy efficiency value does not meet present standards for
Seeking to deal with spare cookers for testing, such as test results are in line with the determination of eligibility; If the test result is still not satisfactory, it is determined not to
qualified.
Appendix A
(Normative)
Flat-bottomed pot and lid standard dimensions and requirements
A. A standard size pot and lid see FIG.
A. 2 Technical requirements.
a) pot and the lid is made of Q235, a carbon content of < 0.08%;
c) the bottom of the pot body is not outwardly convex, the concavity of the bottom of the maximum 0.6% times the effective diameter;
d) the pot lid and the body surface to be smooth, and for sanding rust surface treatment;
e) outside the body on the side of the pot should mark the bottom of the effective diameter.
Standard pot
Code
caliber/
mm
Bottom diameter /
mm
Pot body height /
mm
thickness/
mm
Volume /
B1 140 120 75 1.5 1
B2 200 180 95 1.5 3
B3 220 200 110 1.5 4
B4 280 260 105 2.0 6
Lid
B1 82 126 146 1.0
B2 142 186 206 1.0
B3 162 206 226 1.0
B4 222 266 286 1.0
Pot body
B1 140 120 75 1.5 1
B2 200 180 95 1.5 3
B3 220 200 110 1.5 4
B4 280 260 105 2.0 6
Appendix B
(Normative)
Cookers standby power test methods --- average power law
B. 1 Test conditions
Ambient temperature. 20 ℃ ± 2 ℃;
Relative Humidity. 45% to 85%;
Atmospheric pressure. 86kPa ~ 106kPa;
Supply voltage. 220 (1 ± 1%) V, a frequency of (50 ± 1) Hz.
B. 2 measuring instruments
Power Supply THD ≤3%;
Power meter capable of measuring energy consumption at the level of the minimum 20mW · h;
Accuracy timer for ± 2s/h.
B. Test Method 3
Samples tested at rated voltage, the maximum power consumption in standby mode; and when the power meter reading is stable (about 90min), starts measuring
Test; the time used for the measurement and recording power consumption.
B. Average power calculation 4
The average power by the formula (B.1) is calculated.
(B.1)
Where.
P --- average power in watts (W), accurate to 0.1W;
E --- measuring power consumption, in watts hours (W · h);
Book GB 21456-2008
Appendix C
(Informative)
Cookers standby power test methods --- power meter method
C. 1 Test conditions
Ambient temperature. 20 ℃ ± 2 ℃;
Relative Humidity. 45% to 85%;
Atmospheric pressure. 86kPa ~ 106kPa;
Supply voltage. 220 (1 ± 1%) V, a frequency of (50 ± 1) Hz.
C. 2 measuring instruments
Power Supply THD ≤3%;
Active power meter power meter, a resolution of 0.1W.
C. Test Method 3
a) the sample at rated voltage, the maximum power consumption in standby mode; the recorded value of the power meter reading is stable.
b) the presence of a test sample to manually adjust the standby state, the test should be carried out at the maximum power consumption standby state. Automatic cycle stand
State, the measurement time is longer and to guarantee access to mean including standby state.
8002-
......
| Standard ID | GB 21456-2024 (GB21456-2024) | | Description (Translated English) | Minimum allowable values of the energy efficiency and energy efficiency grades for household and similar kitchen appliances | | Sector / Industry | National Standard | | Classification of Chinese Standard | F01 | | Classification of International Standard | 27.010 | | Word Count Estimation | 34,343 | | Date of Issue | 2024-08-23 | | Date of Implementation | 2025-09-01 | | Older Standard (superseded by this standard) | GB 21456-2014, GB 12021.6-2017, GB 24849-2017, GB 39177-2020 | | Administrative Organization | National Administration of Standardization | | Proposing organization | National Standardization Administration | | Issuing agency(ies) | State Administration for Market Regulation, National Standardization Administration | | Standard ID | GB 21456-2014 (GB21456-2014) | | Description (Translated English) | Minimum allowable values of the energy efficiency and energy efficiency grades for household induction cookers | | Sector / Industry | National Standard | | Classification of Chinese Standard | F01 | | Classification of International Standard | 27.010 | | Word Count Estimation | 12,157 | | Date of Issue | 2014/4/28 | | Date of Implementation | 2015/1/1 | | Older Standard (superseded by this standard) | GB 21456-2008 | | Quoted Standard | GB 4706.14; GB 4706.22; GB 4706.29 | | Drafting Organization | China National Institute of Standardization | | Administrative Organization | National Standardization Technical Committee on Energy and Management | | Regulation (derived from) | National Standards Bulletin No. 8, 2014 | | Proposing organization | National Development and Reform Commission Resource Conservation and Environmental Protection Division, Ministry of Industry and Information Technology Department of Energy Conservation and Comprehensive Utilization | | Issuing agency(ies) | General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China | | Summary | This Standard specifies the household and similar cookers (hereinafter referred to as "cookers") of the energy efficiency rating, energy efficiency limit, energy conservation evaluation values, test methods and inspection rules. This Standard applies to o | | Standard ID | GB 21456-2008 (GB21456-2008) | | Description (Translated English) | The minimum allowable values of the energy efficiency and energy efficiency grades for household induction cookers | | Sector / Industry | National Standard | | Classification of Chinese Standard | F01 | | Classification of International Standard | 27.010 | | Word Count Estimation | 11,111 | | Date of Issue | 2008-02-18 | | Date of Implementation | 2008-09-01 | | Drafting Organization | China National Institute of Standardization | | Administrative Organization | National Energy Foundation and Management Standardization Technical Committee Technical Committee rational use of electricity | | Regulation (derived from) | Announcement of Newly Approved National Standards No. 2, 2008 (No. 115 overall) | | Proposing organization | National Development and Reform Commission Resource Conservation and Environmental Protection; National Standardization Management Committee | | Issuing agency(ies) | Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China; Standardization Administration of China | | Summary | This Chinese standard specifies the energy efficiency of household cookers limit values ??, evaluating values ??of energy, energy efficiency rating determination methods, test methods and inspection rules. This standard applies to one or more heating elements cookers, each heating unit is rated at 700W ~ 2800W. This standard does not apply to commercial cookers, cookers and recessed stove frequency. |
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