[Federal Register Volume 81, Number 162 (Monday, August 22, 2016)]
[Proposed Rules]
[Pages 57374-57400]
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





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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]]


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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

AGENCY: Office of Energy Efficiency and Renewable Energy, Department of 
Energy.

ACTION: Supplemental notice of proposed rulemaking.

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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: [email protected]. 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.[email protected].
    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: [email protected].
    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: [email protected].

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 http://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 http://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))
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    \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).
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    \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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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

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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.
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    \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.
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    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.
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    \8\ Available online at: http://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. <http://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.
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    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)
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    \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)
---------------------------------------------------------------------------

    \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.
---------------------------------------------------------------------------

    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.
---------------------------------------------------------------------------

    \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.
---------------------------------------------------------------------------

    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\
---------------------------------------------------------------------------

    \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: http://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: http://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 http://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 
http://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 http://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