Advertisement

International Journal of Thermophysics

, Volume 36, Issue 2–3, pp 493–507 | Cite as

Influence of Different Temperature Sensors on Measuring Energy Efficiency and Heating-Up Time of Hobs

  • G. Beges
  • J. Drnovsek
  • J. Ogorevc
  • J. Bojkovski
Article
  • 216 Downloads

Abstract

Measuring performance, mainly temperature dependence, for electric cooking ranges, hobs, ovens, and grills for household use is essential for producers as low power consumption of appliances represents a powerful selling point and also in terms of ecodesign requirements. It is also important from a consumer perspective, as these appliances are responsible for the significant share of households’ electricity bills. The aim of the paper was to highlight and clearly define possible ambiguities and weaknesses of standardized procedures for measuring hob performance. Differences between measurement/test results of testing laboratories are possible due to lack of detailed information in the standard, and it is difficult to obtain technical accessories required in the standard. An energy consumption comparison of three different hobs is presented (standard iron electrical hob, radiant-glass ceramic, and induction hob). Various temperature sensors (different types of thermocouples and a platinum resistance thermometer) and technical accessories (e.g., different cookware) were used to research differences or influences on final result of hobs’ energy efficiency. Results show that temperature measurements with different sensors have an influence on the time difference in critical points for determination of hob energy efficiency.

Keywords

Ecodesign Energy efficiency Hob Temperature measurement 

Notes

Acknowledgments

This work was partially supported by Ministry of Economic Development and Technology, Metrology Institute of Republic Slovenia in scope of Contract 6401-18/2008/70 for national standard laboratory for the field of thermodynamic temperature and humidity.

References

  1. 1.
    European Committee for Electrotechnical Standardization (CENELEC), European Standard EN 60350-2:2013. Household Electric Cooking Appliances—Part 2: Hobs-Method for Measuring Performance (CENELEC, Brussels, 2013)Google Scholar
  2. 2.
    International Electrotechnical Commission (IEC), International Standard IEC 60350-2:2011. Household Electric Cooking Appliances—Part 2: Hobs-Method for Measuring Performance (IEC, Geneva, Switzerland, 2011)Google Scholar
  3. 3.
    A.B. Kentved, M. Heinonen, D. Hudoklin, Int. J. Thermophys. 33, 1408 (2012)CrossRefADSGoogle Scholar
  4. 4.
    L. Michalski, K. Eckersdorf, J. McGhee, Temperature Measurement (Wiley, Chichester, 1991)Google Scholar
  5. 5.
    S. Augustin, T. Fröhlich, H. Mammen, K. Irrgang, U. Meiselbach, Meas. Sci. Technol. 23, 074024 (2012). doi: 10.1088/0957-0233/23/7/074024 CrossRefADSGoogle Scholar
  6. 6.
    C. Elster, A. Link, Metrologia 45, 464 (2008)CrossRefGoogle Scholar
  7. 7.
    European Committee for Electrotechnical Standardization (CENELEC), European Standard EN ISO/IEC 17025:2005. General Requirements for the Competence of Testing and Calibration Laboratories (CENELEC, Brussels, 2005)Google Scholar
  8. 8.
    International Laboratory Accreditation Cooperation, ILAC-G8:03/2009, “Guidelines on the Reporting of Compliance with Specification” (Silverwater, Australia, 2009)Google Scholar

Copyright information

© Springer Science+Business Media New York 2014

Authors and Affiliations

  • G. Beges
    • 1
  • J. Drnovsek
    • 1
  • J. Ogorevc
    • 1
  • J. Bojkovski
    • 1
  1. 1.Laboratory of Metrology and Quality, Faculty of Electrical EngineeringUniversity of LjubljanaLjubljanaSlovenia

Personalised recommendations