Programmable induction cooktop

01

Meet the energy test and limit for your market

The US Department of Energy's test procedure for conventional cooking products (10 CFR 430, Subpart B, Appendix I1) tests each cooking zone with test vessels and water loads specified in IEC 60350-2, starting from water at 25 ± 0.5 °C. A simmering period is the 20 minutes starting when the smoothed water temperature first reaches 90 °C. Bridge zones, griddles and other zones designed only for non-circular cookware are not tested. [1]

Annual active-mode energy is the per-cycle energy multiplied by 418 cooking cycles a year, the average normalised for cooking event duration. [1] Under 10 CFR 430.32(j), conventional cooking tops other than portable ones manufactured on or after January 31, 2028 must not exceed an integrated annual energy consumption of 207 kWh/year for electric smooth-element standalone tops and cooktop components of combined products. [2]

Editorial calculation: 207 kWh ÷ 418 cycles is about 0.50 kWh per cycle. That figure includes standby energy, so the active-mode budget per cycle is a little lower. Ask the supplier for test reports to the method of each market you sell into. [2] [1]

Give the supplier the target markets and their energy and safety standards, number and size of zones (or full-surface), total and per-zone power, supply voltage and current limit, control type and cooking programs, glass size and cut-out, pan detection, user manual languages and warnings, and test reports required.

02

Keep stray magnetic fields low by design and instructions

Switzerland's Federal Office of Public Health (FOPH) fact sheet of 1 February 2026 explains that induction coils carry alternating current at 20–100 kHz, and that pans cannot capture the whole magnetic field, so some remains near the cooker. FOPH-commissioned studies found exposure within or above the population limit; with the limit's safety margin, it says, a health risk cannot be conclusively assessed, while optimal use keeps fields below limits. [3]

Its recommendations: follow the manual's instructions; keep 15 cm or more from the cooker where possible; when standing close, use rear zones or front zones at reduced (half) power; match the pan to the marked zone and centre it; do not use warped pans; use only pans designated for induction; consult a doctor if you have a pacemaker, defibrillator or other electronic implant; and avoid metal spoons, especially stirring two pans at once. [3]

The fact sheet also describes hob designs: mobile hobs with one or two zones, multi-zone hobs with different powers and diameters, bridge hobs combining zones, and full-surface hobs built from an array of small coils that detect a pan and switch on. [3] Editorial note: pan detection, zone markings and the manual's warnings are part of the product; ask suppliers how each is handled.

03

Meet the ecodesign limit and data sheet for European and UK markets

Commission Regulation (EU) No 66/2014 sets ecodesign requirements for domestic ovens, hobs and range hoods; the UK keeps a retained version on legislation.gov.uk. For electric hobs it caps energy consumption per kilogram of test load, EC electric hob, in Wh/kg: below 210 from one year after entry into force, below 200 from three years and below 195 from five years. Gas-fired hobs instead have a minimum efficiency rising from above 53% to above 55%. [4]

Manufacturers must give product information in the technical documentation, the instruction booklet and on free-access websites. For a domestic electric hob it lists the type of hob, the number of cooking zones and areas, the heating technology of each (induction cooking zones and areas, radiant zones or solid plates), the useful diameter of each circular zone or the length and width of each non-circular zone or area rounded to the nearest 5 mm, the energy consumption of each zone or area per kg, and the hob's overall EC electric hob in Wh/kg. [4]

Editorial calculation: the step from 210 to below 195 Wh/kg tightens the cap by about 7%. The EU metric is energy per kilogram of load; the US limit of 207 kWh/year above is annual energy, so the two figures are not convertible without the test loads and cycle counts of each method. [4] [2]

Editorial note: ask the supplier for the EC per zone and per hob from a test to the EU method, and for the product information sheet text in the languages of your market.

04

Portable, built-in and six-burner commercial induction units on supplier sites

Listings include one- and two-burner portable and built-in induction cookers, multi-burner induction hobs, and commercial six-burner induction cooktops with induction woks and stock pots.

05

Coils, power electronics, glass-ceramic plate, pan detection, controls and warnings

Pan detection and the manual's warnings sit in this list because FOPH ties stray-field exposure to pan coverage and the user's distance; the coils set the 20–100 kHz operating frequency. [3]

06

Zone power and diameter, supply, coil frequency, programs and cut-out for an induction hob

Zone diameter is the row both sources touch: FOPH asks users to match the pan to the zone, and Regulation 66/2014 requires each zone's useful diameter, rounded to 5 mm, in the product information. [3] [4]

07

Send the market, zone and control data together

Paste it into your enquiry below or into an email to a maker, then replace every bracket.

Markets: [energy and safety standards; test reports]
Zones: [number; sizes; power; bridge or full-surface]
Supply: [voltage; current limit]
Controls: [touch; programs; timers; pan detection]
Build: [glass size; cut-out; weight]
Manual: [warnings; languages]

See manufacturer records Send an enquiry through CNFX