[Federal Register Volume 80, Number 127 (Thursday, July 2, 2015)]
[Rules and Regulations]
[Pages 37954-37970]
From the Federal Register Online via the Government Publishing Office [www.gpo.gov]
[FR Doc No: 2015-15886]


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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 Conventional 
Ovens

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

ACTION: Final rule.

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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 amend 
the test procedures for conventional cooking products. The oven-related 
procedures proposed in that rulemaking serve as the basis for this 
final rule. As part of the SNOPR, DOE proposed to incorporate methods 
for measuring conventional oven volume, clarified that the existing 
oven test block must be used to test all ovens regardless of input 
rate, and proposed a method to measure the energy consumption of 
conventional ovens equipped with an oven separator. Additionally, DOE 
proposed technical corrections to the units of measurement in certain 
calculations. This final rule amends the current procedure to include 
the proposed changes listed above, as well as clarifications to certain 
definitions, that will take effect 30 days after the final rule 
publication date. These changes will be mandatory for product testing 
to demonstrate compliance with any new or amended energy conservation 
standards when they take effect and for representations of the energy 
consumption of conventional ovens starting 180 days after publication.

DATES: The effective date of this rule is August 3, 2015. The final 
rule changes will be mandatory for product testing starting December 
29, 2015. The incorporation by reference of certain publications listed 
in this rule was approved by the Director of the Federal Register as of 
August 3, 2015.

ADDRESSES: The docket, which includes Federal Register notices, public 
meeting attendee lists and transcripts, comments, and other supporting 
documents/materials, is available for review at 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: http://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 
regulations.gov site. The regulations.gov Web page will contain simple 
instructions on how to access all documents, including public comments, 
in the docket.
    For further information on how to review the docket, contact Ms. 
Brenda Edwards at (202) 586-2945 or by email: 
[email protected].

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: [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) 287-6122. Email: [email protected].

SUPPLEMENTARY INFORMATION: This final rule incorporates by reference 
into part 430 the following industry standard:
    AHAM OV-1-2011, (``AHAM OV-1''), Procedures for the Determination 
and Expression of the Volume of Household Microwave and Conventional 
Ovens, (2011).
    Copies of AHAM standard can be purchased from the Association of 
Home Appliance Manufacturers, 1111 19th Street NW., Suite 402, 
Washington DC 20036, 202-872-5955, or www.aham.org.
    This AHAM standard is discussed further in section III.D.

Table of Contents

I. Authority and Background
    A. General Test Procedure Rulemaking Process
    B. Test Procedures for Cooking Products
    C. The January 2013 NOPR
    D. The December 2014 SNOPR
    E. Conventional Cooking Top Active Mode Test Procedures
II. Summary of the Final Rule
III. Discussion
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. Congressional Notification
    N. 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 consumer conventional ovens, the subject of this document. 
(42 U.S.C. 6292(a)(10))
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    \1\ DOE's regulations define kitchen ranges and ovens, or 
``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) Based on this definition, DOE interprets kitchen ranges 
and ovens to refer more generally to all types of cooking products 
including, for example, microwave ovens.
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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 Process

    Under 42 U.S.C. 6293, EPCA sets forth the criteria and procedures 
DOE must

[[Page 37955]]

follow when prescribing or amending test procedures for covered 
products. EPCA provides 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))
    This final rule fulfills, in part, DOE's obligation to periodically 
review its test procedures under 42 U.S.C. 6293(b)(1)(A). DOE 
anticipates that its next evaluation of this test procedure for 
conventional ovens will occur in a manner consistent with the timeline 
set out in this provision.

B. Test Procedures for Cooking Products

    DOE's test procedures for conventional ranges, conventional cooking 
tops, conventional ovens, and microwave ovens are codified at appendix 
I to subpart B of Title 10 of the Code of Federal Regulations (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, 20120-20128. 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 
currently used for compliance with any energy conservation standards 
because the present standards are design requirements, and there is not 
an EnergyGuide \2\ labeling program for cooking products.
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    \2\ 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 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 energy consumption in 
its test procedures for residential products, if technically feasible. 
(42 U.S.C.6295(gg)(2)(A))

C. The January 2013 NOPR

    On January 30, 2013, DOE published a NOPR (78 FR 6232, hereinafter 
referred to as the January 2013 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 and ranges 
equipped with induction heating technology for one or more surface 
units \3\ 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 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 (Jan. 30, 2013).
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    \3\ 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 SNOPR

    On December 3, 2014, DOE published a supplemental NOPR (SNOPR) (79 
FR 71894, hereinafter referred to as the December 2014 SNOPR), 
modifying its proposal from the January 2013 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. Furthermore, DOE 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. Id.

E. Conventional Cooking Top Active Mode Test Procedures

    DOE received a number of comments from interested parties on the 
cooking top active mode test procedure proposed in the December 2014 
SNOPR. The majority of comments stated that additional analysis was 
necessary before establishing a test procedure for conventional cooking 
tops. AHAM requested an extension of the comment period for the 
December 2014 SNOPR, citing the difficulty its members had procuring 
the specified test equipment materials. Therefore, AHAM stated, many 
manufacturers were not able to properly assess the new specifications, 
testing variation, repeatability, and reproducibility of the proposed 
test procedure before the comment period closed. (AHAM, No. 14 at p. 1) 
\4\ AHAM also expressed concern with DOE's choice to pursue an 
accelerated rulemaking schedule for cooking products, stating that the 
rulemaking schedule did not allow for a thorough technical examination. 
AHAM asked

[[Page 37956]]

DOE to seek additional input from interested parties on the December 
2014 SNOPR and commented that the proposed cooking top test procedure 
may result in technical problems. (AHAM, No. 18 at pp. 1-2)
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    \4\ A notation in the form ``AHAM, No. 14 at p. 1'' identifies a 
written comment (1) made by AHAM; (2) recorded in document number 14 
that is filed in the docket of this cooking products test procedures 
rulemaking (Docket No. EERE-2012-BT-TP-0013) and maintained in the 
Resource Room of the Building Technologies Program; and (3) which 
appears on page 1 of document number 14.
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    BSH Home Appliances Corporation (BSH) and General Electric 
Appliances (GE) stated that delays associated with acquiring the hybrid 
test block materials necessitated additional time for them to evaluate 
DOE's proposal. (BSH, No. 16 at p. 2; GE, No. 17 at p. 1) 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 International Electrotechnical Commission (IEC) 
Standard 60350-2 Edition 2, ``Household electric appliances--Part 2: 
Hobs--Method for measuring performance'' (IEC Standard 60350-2). (BSH, 
No. 16 at p. 1) Further, AHAM, BSH, and GE suggested that DOE specify 
additional test block diameters because these commenters asserted that 
the proposed test block sizes do not adequately reflect surface unit 
sizes currently available on the market. (BSH, No. 16 at p. 5; GE, No. 
17 at p 2; AHAM, No. 18 at p. 2)
    Interested parties also expressed a significant number of concerns 
with the use of thermal grease. GE noted that since receiving DOE's 
proposal, it has not been able to replicate the DOE test results using 
the methods described. (GE, 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. (GE, No. 17 at p. 2) AHAM, 
BSH, and GE requested that DOE specify an operating temperature range 
for the thermal grease as well as an application thickness, but also 
noted that the thermal conductivity and viscosity of the grease may 
change over time or after repeated use at high temperatures. (BSH, No. 
16 at p. 11; GE, No. 17 at p. 2; AHAM, No. 18 at p. 3) GE further 
commented that the variation introduced by the hybrid test block due to 
the inability to reliably maintain the specified flatness, thermal 
grease, and inadequate sizing, may be small individually, but 
collectively result in a test procedure that cannot reliably discern 
efficiency differences between similar products, alternate technology 
options, and product classes. Thus, GE believes the proposal for 
conventional cooking tops in the December 2014 SNOPR results in too 
much variability to serve as the basis for establishing a standard. 
(GE, No. 17 at p. 3)
    The California IOUs also stated that they prefer an alternative to 
the hybrid test block and recommended that DOE require water-heating 
test methods to measure the cooking efficiency of conventional cooking 
tops. Specifically, the California IOUs requested that DOE align the 
residential 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, Household electric cooking appliances--Part 
2: Hobs--Methods for measuring performance. (California IOUs, No. 19 at 
p. 1) The California IOUs commented that they plan to conduct 
additional testing to better characterize the differences between the 
water-heating and hybrid test block test procedures, and will provide 
these results to DOE. 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 SNOPR did 
not sufficiently show that the hybrid test block method is more 
repeatable than a water-heating method. (California IOUs, 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 
cooktops have relatively high liquid content. (California IOUs, No. 19 
at p. 1)
    In February and March of 2015, DOE conducted a series of interviews 
with manufacturers of conventional cooking products representing the 
majority of the U.S. market to discuss key issues with the proposed 
cooking top test procedure. Manufacturers agreed that the hybrid test 
block method, as proposed, presented many issues which had not yet been 
addressed, and which left the repeatability and reproducibility of the 
test procedure in question. These concerns were similar to those 
expressed in written comments but were received from a larger group of 
manufacturers and included:
     Difficulty obtaining the hybrid test block materials;
     Difficulty obtaining and applying the thermal grease 
without more detailed specifications (i.e., thermal conductivity alone 
was not sufficient to identify a grease that performed according to 
DOE's descriptions in the December 2014 SNOPR);
     Difficulty testing induction cooking tops that use 
different programming techniques to prevent overheating (some 
manufacturers observed that power to the heating elements cut off 
prematurely during testing with the hybrid test block even after adding 
thermal grease); and
     The need for larger test block sizes to test electric 
surface units having 12-inch and 13-inch diameters and gas surface 
units with high input rates.
    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.
    After reviewing public comments and information received during 
manufacturer interviews, as well as performing additional analyses, DOE 
concluded that further study is required before a cooking top test 
procedure can be established that produces test results which measure 
energy use during a representative average use cycle, is repeatable and 
reproducible, and is not unduly burdensome to conduct. For these 
reasons, this final rule addresses test methods for conventional ovens 
only, including conventional ovens that are a part of conventional 
ranges. This final rule also addresses minor technical corrections to 
existing calculations and definitions in Appendix I for both 
conventional cooking tops and ovens.
    DOE plans to address test procedures for cooking tops in a separate 
rulemaking in order to consider any additional data and information 
that will allow it to further conduct the analysis of cooking tops, 
particularly when using a water-heating method to evaluate energy 
consumption. As part of that rulemaking, DOE will carefully consider 
and address remaining cooking top-related comments on the December 2014 
SNOPR.

II. Summary of the Final Rule

    This final rule amends the current DOE test procedure for 
conventional ovens. These changes will primarily clarify the manner in 
which to test for compliance with potential energy conservation 
standards for conventional ovens. The final rule establishes that the 
existing oven test block should be used to test all ovens, including 
ovens having

[[Page 37957]]

input rates greater than 22,500 British thermal units per hour (Btu/h). 
The final rule additionally amends the current DOE test procedure to 
include test methods for conventional ovens equipped with an oven 
separator. Conventional ovens equipped with an oven separator shall be 
tested in each possible oven configuration (i.e., full oven cavity, 
upper cavity, and lower cavity), with the results averaged.
    Because Appendix I does not currently contain a measure of 
conventional oven volume, the final rule incorporates by reference in 
the DOE test procedure the relevant sections of AHAM Standard OV-1-2011 
``Procedures for the Determination and Expression of the Volume of 
Household Microwave and Conventional Ovens'' (AHAM-OV-1-2011) for 
determining conventional oven cavity volume. As part of its rulemaking 
that is considering amended standards for conventional ovens, DOE 
proposed standards as a function of oven cavity volume.
    Additionally, this final rule is clarifying the current definitions 
for ``freestanding'' and ``built-in'' installation configurations. 
Because the manufacturer instructions of some conventional ovens state 
the oven can be used in either a freestanding or built-in 
configuration, this final rule is clarifying that ovens with this 
option be tested in the built-in configuration, as ovens designed to be 
used in a built-in configuration incorporate fan-only mode for thermal 
management, and the energy consumption of these products is likely 
higher than for comparable ovens designed for use only in a 
freestanding configuration. Furthermore, the final rule is clarifying 
the term ``self-cleaning operation'' when referring to an oven's self-
cleaning process. The existing test procedure in Appendix I does not 
include an explicit definition, although section 3 of Appendix I, Test 
Methods and Measurements, requires measurement of self-cleaning 
operation.
    Finally, the final rule includes technical corrections to the 
calculation of derived results from test measurements in section 4 of 
Appendix I. Section 4 contains a number of references to incorrect 
units of measurement and an incorrect value for the annual useful 
cooking energy output for gas cooking tops. The final rule also 
restores headings for sections 4.2 and 4.2.1 in Appendix I regarding 
the calculations for conventional cooking tops, which were 
inadvertently removed in the October 2012 Final Rule.

III. Discussion

A. Products Covered by This Test Procedure Rulemaking

    As discussed in section I of this final rule, section 6292(a)(10) 
of EPCA covers kitchen ranges and ovens, or ``cooking products.'' DOE's 
regulations 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 model may 
consist of a horizontal cooking top containing one or more surface 
units \5\ and/or one or more heating compartments. Cooking products 
include the following classes: Conventional ranges, conventional 
cooking tops, conventional ovens, microwave ovens, microwave/
conventional ranges and other cooking products. (10 CFR 430.2) In this 
final rule, DOE is addressing test procedures for conventional ovens.
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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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    DOE notes that conventional ranges are defined in 10 CFR 430.2 as a 
class of kitchen ranges and ovens which is a household cooking 
appliance, consisting of a conventional cooking top and one or more 
conventional ovens. Because ranges consist of both a cooking top and at 
least one oven, any potential cooking top energy conservation standard 
or oven energy conservation standard would apply to each of these 
cooking systems individually. Thus, the test procedures presented in 
this final rule also apply to the oven portion of a conventional range.
    As part of the previous energy conservation standards rulemaking 
for conventional cooking products, DOE decided not to analyze 
conventional gas cooking products with higher burner input rates, 
including products marketed as ``commercial-style'' or ``professional-
style,'' in its consideration of energy conservation standards due to a 
lack of available data for determining the efficiency characteristics 
of those products. At the time, DOE considered commercial-style ovens 
to be gas ovens with burner input rates greater than 22,500 Btu/h. 74 
FR 16040, 16054 (Apr. 8, 2009); 72 FR 64432, 64444-64445 (Nov. 15, 
2007). In the December 2014 SNOPR, DOE noted that the current 
definitions for ``conventional oven'' and ``conventional range'' in 10 
CFR 430.2 already cover conventional gas ovens with higher input rates 
(including commercial-style gas ovens), as these products are household 
cooking appliances with compartments intended for the cooking or 
heating of food by means of a gas flame.
    Sub-Zero Group, Inc. (Sub-Zero) commented that DOE's findings based 
on manufacturer feedback in the previous energy conservation standards 
rulemaking are still relevant. Specifically, the small market size, the 
limited energy savings potential, and the lack of energy consumption 
data for ovens with high input rates are reasons to exclude these 
products from coverage. (Sub-Zero, No. 20 at pp. 2, 3) Sub-Zero further 
commented that ``high performance'' is a better descriptor of cooking 
products with high input rates rather than ``commercial-style,'' noting 
that the ``high performance'' segment appeals to consumers demanding 
restaurant-style cooking performance in their homes. (Sub-Zero, No. 20 
at p. 2) Sub-Zero suggested that high performance (i.e., ``commercial-
style'') products be defined as cooking products that offer residential 
consumers restaurant-quality performance at a safety and convenience 
level that is acceptable for residential use. (Sub-Zero, No. 20 at p. 
2)
    DOE excluded ``commercial-style'' conventional gas ovens from its 
analysis in the previous energy conservation standards rulemaking due 
to a lack of available data for determining efficiency characteristics 
of those products. 74 FR 16040, 16054 (Apr. 8, 2009); 72 FR 64432, 
64444-64445 (Nov. 15, 2007). As discussed in section III.C of this 
final rule, DOE conducted testing in support of the December 2014 SNOPR 
that demonstrated that the existing conventional oven test procedure is 
appropriate for ovens with high input rates. Additionally, DOE is not 
aware of any data or test procedures that establish whether a 
conventional oven with burner input rates greater than 22,500 Btu/h 
delivers ``restaurant-quality performance'' as compared to an oven with 
burner input rates lower than 22,500 Btu/h. Furthermore, through 
testing, reverse engineering analyses, and discussions with 
manufacturers conducted in support of the concurrent energy 
conservation standards rulemaking for cooking products, DOE determined 
that the primary differentiation between conventional gas ovens with 
lower burner input rates and those with higher input rates, including 
those marketed as commercial-style, was design and construction related 
to aesthetics rather than improved cooking performance. Some examples 
of design and construction related features include

[[Page 37958]]

heavier gauge cavity walls, extra interior support structure for 
heavier gauge racks, and ball-bearing extension racks. These features 
add to the overall thermal mass that must be heated during the baking 
process but do not necessarily improve cooking performance.
    For these reasons, DOE notes in this final rule that the current 
definitions for ``conventional oven'' and ``conventional range'' in 10 
CFR 430.2 already cover conventional gas ovens with higher input rates 
(including commercial-style gas ovens), as these products are household 
cooking appliances with compartments intended for the cooking or 
heating of food by means of a gas flame.

B. Effective Date

    The amended test procedure becomes effective 30 days after this 
test procedure final rule is published in the Federal Register. 
Pursuant to EPCA, manufacturers of covered products must use the 
applicable test procedure as the basis for determining that their 
products comply with the applicable energy conservation standards 
adopted pursuant to EPCA and for making representations about the 
efficiency of those products. (42 U.S.C. 6293(c); 42 U.S.C. 6295(s)) 
Beginning 180 days after publication of this test procedure final rule, 
representations related to the energy consumption of conventional ovens 
must be based upon results generated under the applicable provisions of 
the amended test procedure in Appendix I. (42 U.S.C. 6293(c)(2))

C. Gas Ovens With Input Rates Greater Than 22,500 Btu/h

    Because DOE is considering in a separate rulemaking energy 
conservation standards for conventional ovens, including gas ovens with 
high input rates, DOE evaluated the appropriateness of the existing 
test methods in Appendix I for use with conventional gas ovens that 
have burner input rates greater than 22,500 Btu/h. In the December 2014 
SNOPR, DOE proposed that the existing test methods in Appendix I should 
be used to test ovens with high input rates, including gas ovens 
marketed as commercial-style. 79 FR 71916 (December 3, 2014).
    The current active mode test procedure for conventional ovens 
involves setting the temperature control for the normal baking cooking 
cycle such that the temperature inside the oven is 325  5 
degrees Fahrenheit ([deg]F) higher than the room ambient air 
temperature (77  9[emsp14][deg]F). An 8.5-pound (6.25-inch 
diameter) cylindrical anodized aluminum test block is then heated in 
the oven from ambient room air temperature  4[emsp14][deg]F 
until the test block temperature has increased 234[emsp14][deg]F above 
its initial temperature. If an oven permits baking by either forced 
convection by using a fan, or without forced convection, the oven is 
tested using the procedure described above in each of those two cooking 
modes. After the baking test(s), if the oven is equipped with a self-
cleaning function, the self-cleaning process is initiated in accordance 
with the manufacturer's instruction and allowed to run until 
completion. The measured energy consumption during these test cycles is 
used to calculate the oven's cooking efficiency and integrated annual 
energy consumption (IAEC).\6\
    DOE's review of the gas oven cavity volumes currently available on 
the U.S. market indicated that there is significant overlap in oven 
cavity volume between products marketed as standard, residential-style 
ovens and those marketed as commercial-style ovens. The primary 
differentiating factor between the two oven types was burner input 
rate, which is greater than 22,500 Btu/h for most commercial-style gas 
ovens. In the December 2014 SNOPR, DOE investigated the effect of 
increasing oven test block size on oven cooking efficiency. DOE sought 
to determine whether a larger test block would provide a more 
representative measure of cooking efficiency at higher input rates. DOE 
also sought to determine whether the smaller block was inadequate to 
properly measure the efficiency of commercial-style ovens. In its 
testing, DOE found that while cooking efficiency increased with the 
larger test block, it scaled by approximately the same factor for all 
ovens tested regardless of a particular oven's input rate or cavity 
volume, or whether the oven was marketed as residential-style or 
commercial-style. The relative ranking of cooking efficiency for ovens 
with high input rates as compared to ovens with input rates lower than 
22,500 Btu/h did not change with increased test block size. This 
suggested that thermal losses are large enough in comparison to the 
heat absorbed by either sized test block that they account for much of 
the additional oven energy input for ovens with high input rates. Thus, 
the thermal losses from the cavity are driven largely by input rate 
alone and do not change greatly with increased test block size. 79 FR 
71915-71916 (December 3, 2014).
---------------------------------------------------------------------------

    \6\ For ovens that can be operated with or without forced 
convection, the average of the energy consumption for these two 
modes is used. For self-clean mode, the test procedure in Appendix I 
assumes an average of 4 self-cleaning operations per year.
---------------------------------------------------------------------------

    Sub-Zero stated that the proposed test procedure does not 
accurately measure the performance and efficiency of the larger, 
higher-output components. (Sub Zero, No. 20 at p. 2) Additionally, Sub-
Zero commented that an analysis based largely on 30-inch wide gas or 
electric ranges cannot adequately evaluate the very different 
performance attributes offered by high-performance products which are 
essential to consumer utility. (Sub-Zero, No. 20 at p. 2) Thus, Sub-
Zero believes that DOE's conclusion that the existing test procedure in 
Appendix I is appropriate for ovens with high input rates is incorrect. 
(Sub-Zero, No. 20 at p. 3) Sub-Zero requested that high performance 
products be exempted until adequate further analysis is conducted such 
that these products can be accurately and fairly evaluated. (Sub Zero, 
No. 20 at p. 3)
    In support of the December 2014 SNOPR and in support of the 
parallel energy conservation standards rulemaking for conventional 
ovens, DOE tested eight conventional gas ovens that were selected to 
capture a range of design features that might impact performance, 
including infrared broilers, convection fans, and hidden bake elements. 
The basic design features and measured IAEC are shown in Table III-1. 
The test sample included 30-inch wide models as well as models with 
widths greater than 30 inches. DOE observed that many of the same 
features found in gas ovens marketed as commercial-style were also 
available in ovens marketed as residential-style. By comparing the 
design features and the measured energy consumption of the ovens in its 
test sample, DOE determined that the major differentiation between 
conventional gas ovens with lower burner input rates and those with 
higher input rates, including those marketed as commercial-style, was 
design and construction related to aesthetics rather than improved 
cooking performance. Available information also indicates that the high 
thermal mass of products marketed as commercial-style likely lead to a 
low oven cooking efficiency and require higher oven input rates to 
compensate for the heat lost to the cavity.

[[Page 37959]]



                                                    Table III-1--Gas Oven Features in DOE Test Sample
--------------------------------------------------------------------------------------------------------------------------------------------------------
                                                              Burner                                                                          Normalized
                                           Installation       input       Unit      Cavity                         Hidden bake   Convection      IAEC
  Test unit No.           Type            configuration        rate      width      volume      Ignition type     element  (Y/      (Y/N)      [dagger]
                                                             (Btu/h)     (in.)     (ft\3\)                             N)                      (kBtu/yr)
--------------------------------------------------------------------------------------------------------------------------------------------------------
1...............  Standard...........  Freestanding.......     18,000         30        4.8  Spark..............            Y             N       1234.2
2...............  Standard...........  Freestanding.......     18,000         30        4.8  Glo-bar............            Y             N       1396.5
3...............  Self-Clean.........  Freestanding.......     18,000         30        5.0  Glo-bar............            Y             Y       1269.0
4...............  Standard...........  Freestanding.......     16,500         30        4.4  Glo-bar............            Y             N       1495.2
5...............  Self-Clean.........  Built-in...........     13,000         24        2.8  Glo-bar............            Y             N       1492.9
6 *.............  Standard...........  Freestanding.......     28,000         36        5.3  Glo-bar............            Y             Y       1864.5
7 *.............  Standard...........  Slide-in...........     27,000         30        4.4  Glo-bar............            Y             Y       1916.5
8 *.............  Standard...........  Freestanding.......     30,000         36        5.4  Glo-bar............            Y             Y       2079.3
--------------------------------------------------------------------------------------------------------------------------------------------------------
* Models are marketed as commercial style.
[dagger] Measured IAEC normalized to a fixed cavity volume of 4.3 ft\3\.

    DOE also investigated the time it took each oven in its sample to 
heat the test block to the required final temperature of 
234[emsp14][deg]F above its initial temperature. As shown in Table III-
2, gas ovens with burner input rates greater than 22,500 Btu/h do not 
heat the test block significantly faster than the ovens with lower 
burner input rates, and two out of the three units with the higher 
burner input rates took longer than the average time to heat the test 
block.

                                        Table III-2--Gas Oven Test Times
----------------------------------------------------------------------------------------------------------------
                                                                                   Bake time for
                                                                                  the test block
                                                                                   to reach 234    Difference in
              Unit                         Product class           Burner input    [deg]F above   time from avg.
                                                                   rate  (Btu/h)   initial temp        (min)
                                                                                     (minutes
                                                                                      (min))
----------------------------------------------------------------------------------------------------------------
1...............................  Standard......................          18,000            43.6            -3.8
2...............................  Standard......................          18,000            43.6            -3.8
3...............................  Self-Clean....................          18,000            47.2            -0.2
4...............................  Standard......................          16,500            44.9            -2.5
5...............................  Self-Clean....................          13,000            48.9             1.5
6...............................  Standard *....................          28,000            48.9             1.5
7...............................  Standard *....................          27,000            45.4            -2.0
8...............................  Standard *....................          30,000            57.2             9.8
                                                                 -----------------------------------------------
    Average.....................  ..............................  ..............            47.4  ..............
----------------------------------------------------------------------------------------------------------------
* Test units 6, 7, and 8 are marketed as commercial-style ovens.

    Considering the testing results and analysis described above, and 
because interested parties did not provide data or information to 
support the assertion that the performance of conventional ovens with 
input rates greater than 22,500 Btu/h as compared to ovens with lower 
input rates cannot be accurately measured using the existing test 
procedure, DOE maintains in this final rule that the existing test 
block and existing conventional oven test method are appropriate to 
test conventional ovens with input rates greater than 22,500 Btu/h.

D. Incorporating by Reference AHAM-OV-1-2011 for Determination of the 
Volume of Conventional Ovens

    As discussed in section I of this final rule, DOE has initiated a 
rulemaking to determine whether to amend the current energy 
conservation standards for conventional ovens. As part of that 
rulemaking, DOE has proposed standards as a function of oven cavity 
volume.
    In the December 2014 SNOPR, DOE proposed to amend section 3.1.1 of 
Appendix I to incorporate by reference the industry test standard AHAM-
OV-1-2011, which includes a method for determining oven cavity volume. 
DOE proposed to incorporate section 3, ``Definition,'' section 5.1, 
``General Principles,'' and section 5.2 ``Overall Volume'' of AHAM-OV-
1-2011, as these sections provide a repeatable and reproducible method 
to measure cavity dimensions and calculate overall volume by including 
clear definitions of oven characteristics and tolerances for 
dimensional measurements. 79 FR 71916 (December 3, 2014). Section 5.1 
of AHAM-OV-1-2011 specifies that if depressions or cutouts exist in the 
cavity wall, dimensions are taken from the plane representing the 
largest area of the surface. Section 5.1 of AHAM-OV-1-2011 also 
specifies that oven lights, racks, and other removable features shall 
be ignored in the overall volume calculation, and the volume of non-
rectangular cavities is calculated by measuring the rectangular portion 
of the cavity and non-rectangular cavity separately and adding their 
volumes together.
    AHAM-OV-1-2011 also includes a measurement of the oven's usable 
space, which is the volume inside the oven cavity available for the 
placement of food, but DOE did not propose to incorporate this 
measurement in Appendix I. The usable space is oven-specific and 
determined by measuring either the size of the cavity door aperture or 
the distance between barriers, racks, and rack supports inside the 
cavity or on the cavity walls. The lesser of these dimensions is used 
to calculate the volume of the usable space.
    Although DOE did not receive any public comments on its proposal to

[[Page 37960]]

incorporate the overall cavity volume measurement described in section 
5.1 and 5.2 of AHAM-OV-1-2011, one manufacturer commented during 
interviews conducted in February and March of 2015 that DOE should 
instead consider incorporating the usable space measurement described 
in section 5.3 of AHAM-OV-1-2011. The manufacturer cited difficulty in 
determining the plane representing the largest area of the cavity wall 
surface, and also stated that the oven test procedure used by National 
Resources Canada (NRCan) bases its energy efficiency regulations on the 
volume of usable oven space and not overall cavity volume.
    DOE notes that during February and March 2105 manufacturer 
interviews conducted to discuss the December 2014 SNOPR, the majority 
of manufacturers confirmed that the cavity volume currently published 
in marketing materials and product literature typically represents 
overall cavity volume. DOE does not believe that requiring this 
measurement will place additional burden on manufacturers. 
Manufacturers already provide exterior dimensions in the installation 
instructions and may also be able to use the configuration and 
dimensions of indentions in the oven cavity walls provided in 
engineering drawings to determine the plane representing the largest 
area of the cavity wall surface. Incorporating a cavity measurement 
into Appendix I would, in most circumstances, add only the three 
additional measurements of cavity height, width, and depth. 
Furthermore, DOE believes the overall cavity volume measurement 
provides a more accurate representation of the relationship between 
cavity volume and cooking efficiency as measured by the DOE test 
procedure in Appendix I. Any mass in the overall cavity volume outside 
of the usable space is heated during the bake cycle, contributes to the 
thermal mass, and thus impacts the cooking efficiency of the oven.
    For the reasons discussed above, DOE amends in this final rule 
section 3.1.1 of Appendix I to incorporate by reference Sections 3, 
5.1, and 5.2 of AHAM-OV-1-2011 for measuring the overall oven cavity 
volume.

E. Conventional Oven Separator

    In the December 2014 SNOPR, DOE observed one conventional electric 
oven equipped with an oven separator on the U.S. market that allows for 
cooking using the entire oven cavity in the absence of the separator 
or, if the separator is installed, splitting the oven into two smaller 
cavities that may be operated individually with independent temperature 
controls. DOE proposed to test conventional ovens equipped with an oven 
separator in each possible oven configuration (i.e., full oven cavity, 
upper cavity, and lower cavity) with the cooking efficiency and total 
annual energy consumption averaged. DOE noted that while the current 
test procedure in Appendix I includes provisions for measuring the 
energy consumption and cooking efficiency of single ovens and multiple 
(separate) ovens,\7\ it does not include provisions for how to test a 
single oven that can be configured as a full oven or as two separate 
smaller cavities. 79 FR 71916-71917 (December 3, 2014).
---------------------------------------------------------------------------

    \7\ For multiple ovens, Appendix I specifies that the energy 
consumption and cooking efficiency be calculated as the average of 
each individual oven.
---------------------------------------------------------------------------

    During the subsequent manufacturer interviews, several 
manufacturers commented that without an easy or convenient way to store 
the separator, consumers would rarely use the feature. One manufacturer 
suggested that DOE consider applying a consumer usage factor to the 
oven separator when calculating annual energy consumption instead of 
using an equally-weighted average.
    DOE is not aware of any consumer usage data indicating how often 
consumers might use an oven separator in each configuration. 
Additionally, DOE notes that the annual energy consumption of 
conventional ovens having multiple, permanent cavities of different 
volumes are currently averaged with an equal weighting in the existing 
oven test procedure in Appendix I. Therefore, DOE has no basis to adopt 
a weighted average of cooking efficiency and annual energy consumption 
as part of the test procedure for ovens equipped with an oven 
separator. In this final rule, DOE amends the oven test procedure in 
Appendix I to require the test of conventional ovens equipped with an 
oven separator in each possible oven configuration and to calculate 
cooking efficiency and annual energy consumption as an equal average of 
the results measured in each configuration.

F. Standby and Off Mode Test Procedure

    EPCA requires that DOE amend its test procedures for all covered 
consumer products, including conventional ovens, to include measures of 
standby mode and off mode energy consumption, if technically feasible. 
(42 U.S.C. 6295(gg)(2)(A)) Accordingly, DOE conducted a rulemaking for 
conventional cooking products, dishwashers, and dehumidifiers to 
address standby and off mode energy consumption.\8\ In the October 2012 
Final Rule, DOE addressed standby mode and off mode energy consumption, 
as well as active mode fan-only operation, for conventional cooking 
products. 77 FR 65942 (Oct. 31, 2012).
---------------------------------------------------------------------------

    \8\ DOE pursued amendments to Appendix I addressing standby and 
off mode energy for microwave ovens as part of a separate 
rulemaking. The final rule for this microwave oven rulemaking 
published on January 18, 2013. 78 FR 4015.
---------------------------------------------------------------------------

    DOE noted in the December 2014 SNOPR that because conventional gas 
ovens with higher input rates are covered under the definition of 
``cooking products'' in 10 CFR 430.2, these products are covered by the 
standby and off mode test procedures discussed above. During testing of 
conventional ovens with both standard and higher input rates in its 
test sample, DOE did not observe any standby mode or off mode operation 
or features unique to these products that would warrant any changes to 
the standby mode and off mode test methods. 79 FR 71917 (December 3, 
2014). Because DOE received no comments objecting to these findings, 
this final rule does not amend the standby mode and off mode test 
methods currently specified in Appendix I section 3.1.

G. Technical Corrections to the Calculation of Derived Results From 
Test Measurements

    DOE did not receive comments on its proposal to correct the units 
of measurement in section 4 of Appendix I nor did DOE receive comments 
on its correction of the integrated energy factor for conventional 
electric cooking tops, IRCT. In this final rule, DOE 
corrects the following sections of Appendix I to reference the 
appropriate units: 4.1.2.1.1, 4.1.2.2.1, 4.1.2.4.3, 4.1.2.5.3, 4.1.4.1, 
4.1.4.2, 4.2.1.2, 4.2.2.2.1, and 4.2.2.2.2. DOE also corrects the value 
of the annual useful cooking energy output, OCT, used to 
calculate IRCT, to 173.1 kWh per year.

H. Headings for Conventional Cooking Top Calculations

    DOE did not receive comments on its proposal in the December 2014 
SNOPR to restore headings to section 4.2 ``Conventional cooking top,'' 
and section 4.2.1, ``Surface unit cooking efficiency'' in Appendix I to 
appropriately describe these sections. Therefore DOE has included these 
modifications in this final rule.
I. Clarifying Definitions for Freestanding and Built-In Ovens
    Appendix I contains definitions for various cooking product 
installation

[[Page 37961]]

conditions and specifies that the unit under test must be installed in 
an enclosure in accordance with the manufacturer's instructions. The 
test procedure in Appendix I currently defines ``freestanding'' as an 
installation configuration where the product is not supported by 
surrounding cabinetry, walls, or other similar structures. A ``built-
in'' installation condition means the product is supported by 
surrounding cabinetry, walls, or other similar structures. ``Drop-in'' 
means the product is supported by horizontal surface cabinetry. During 
interviews after publication of the December 2014 SNOPR, manufacturers 
commented that the current definitions for ``freestanding,'' ``built-
in,'' and ``drop-in'' should be amended. Specifically, manufacturers 
noted that some conventional ovens and conventional ranges are designed 
to be used in both a freestanding or built-in configuration, and that 
it is currently unclear in which configuration the oven should be 
tested.
    During its testing, DOE observed that built-in ovens consume energy 
in fan-only mode, whereas freestanding ovens do not. The additional 
energy required to exhaust air from the oven cavity is necessary to 
meet safety-related temperature requirements for built-in installation 
configurations, in which the oven is enclosed in cabinetry. Because 
built-in ovens consume additional energy in fan-only mode, as part of 
DOE's ongoing energy conservation standards rulemaking for conventional 
ovens, DOE has proposed to establish separate product classes for 
built-in and freestanding ovens using the definitions provided in 
Appendix I. 80 FR 33030, 33045-46 (June 10, 2015). DOE also recognizes 
that the current definition of built-in configurations does not 
adequately describe the installation conditions that require built-in 
ovens to have a separate fan assembly and fan-only mode.
    In this final rule, DOE is clarifying that conventional ovens or 
ranges that may be used in either a freestanding or built-in 
configuration are to be tested in the built-in configuration to account 
for any additional energy-consumption related to fan-only mode in this 
configuration. DOE is also clarifying that the definition of built-in 
means the product is enclosed in surrounding cabinetry, walls, or other 
similar structures on at least three sides.

J. Clarifying Definitions for Oven Self-Cleaning Operation

    The existing test procedure in Appendix I does not include a 
definition for the self-cleaning operation or self-cleaning process of 
conventional ovens, although it specifies the measurement energy 
consumption during self-cleaning operation in section 3 Test Methods 
and Measurements. The existing test procedure specifies setting the 
conventional oven's self-cleaning process in accordance with the 
manufacturer's instructions, and if the self-cleaning process is 
adjustable, using the average time recommended by the manufacturer for 
a moderately soiled oven. DOE is clarifying in the final rule that 
self-cleaning operation is an active mode not intended to heat or cook 
food that is user-selectable, separate from the normal baking mode, and 
dedicated to cleaning and removing cooking deposits from the oven 
cavity walls.

K. 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))
    As part of the December 2014 SNOPR, DOE tentatively concluded that 
the amended test procedures would produce test results that measure the 
energy consumption of conventional ovens during representative use, and 
that the test procedures would not be unduly burdensome to conduct. 79 
FR 71917-71918 (Dec. 3, 2014).
    As discussed in section III.C of this document, the final rule 
amends the test procedure for gas ovens to require that the existing 
test block be used for all ovens, including ovens with high input 
rates. DOE does not expect any increase in testing burden compared to 
the existing test procedure, since these tests follow the same 
methodology, use the same test equipment, and can be conducted in the 
same facilities used for the current energy testing of conventional 
ovens. As discussed in section III.D of this document, the final rule 
also incorporates by reference AHAM-OV-1-2011 for measuring the overall 
oven cavity volume. DOE estimates that it would take on the order of 
one-half to one hour to conduct the cavity volume measurement for a 
single oven, and $50 to $100 per test for labor. Additionally, because 
manufacturers may already be using the AHAM procedure to measure oven 
cavity volume, DOE does not anticipate this measurement to be unduly 
burdensome to conduct. As discussed in section III.E of this document, 
the final rule amends the test procedure so that conventional ovens 
equipped with an oven separator are tested in each possible oven 
configuration. DOE notes, based on its testing, that this may add two 
oven tests for the additional cavity configurations, and add 
approximately $2,750 for labor. 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.

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 the Office of 
Management and Budget (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 
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 final rule under the provisions of the Regulatory 
Flexibility Act and the procedures and policies published on February 
19, 2003. The final rule clarifies that the existing test method for 
ovens is applicable to gas ovens with higher input rates. The final 
rule also includes a test method for conventional ovens with oven 
separators and incorporates by reference a test method to measure oven 
cavity volume.

[[Page 37962]]

    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 ovens.
    Most of the manufacturers supplying conventional ovens are large 
multinational corporations. DOE surveyed the AHAM member directory to 
identify manufacturers of conventional ovens and conventional ranges. 
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 seven small businesses that manufacture 
conventional ovens and conventional ranges subject to the proposed test 
procedure amendments.
    For the reasons stated in the preamble, DOE has concluded that the 
final rule would not have a significant impact on small manufacturers 
under the applicable provisions of the Regulatory Flexibility Act. The 
final rule clarifies that DOE's existing test procedures in Appendix I 
for conventional ovens are applicable to conventional ovens with higher 
input rates. These tests follow the same methodology, use the same test 
equipment, and can be conducted in the same facilities used for the 
current energy testing of conventional ovens, so there would be no 
additional facility costs required by the final rule. Additionally, the 
incorporation by reference of AHAM-OV-1-2011 to measure oven cavity 
volume and the addition of a test method to measure conventional ovens 
with an oven separator will not significantly impact small 
manufacturers under the applicable provisions of the Regulatory 
Flexibility Act. DOE estimates a cost of $4,500 for an average small 
manufacturer to measure the cavity volume of all of its product 
offerings which is only 0.03 percent of the average annual revenue of 
the seven identified small businesses. This estimate assumes $100 per 
test as described in section III.K of this notice, with up to 44 tests 
per manufacturer. Additionally, no small conventional oven 
manufacturer, as defined by the SBA, offers a product with an oven 
separator.
    For these reasons, DOE concludes and certifies that this final 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 has transmitted 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. Review Under the Paperwork Reduction Act of 1995

    Manufacturers of conventional ovens 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 ovens, 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 ovens. 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. In an application to renew the OMB information 
collection approval for DOE's certification and recordkeeping 
requirements, DOE included an estimated burden for manufacturers of 
conventional ovens. OMB has approved the revised information collection 
for DOE's certification and recordkeeping requirements through November 
30, 2017. 80 FR 5099 (January 30, 2015). DOE estimated that it will 
take each respondent approximately 30 hours total per company per year 
to comply with the certification and recordkeeping requirements based 
on 20 hours of technician/technical work and 10 hours clerical work to 
submit the Compliance and Certification Management System templates. 
This rulemaking would include recordkeeping requirements on 
manufacturers that are associated with executing and maintaining the 
test data for this equipment. DOE recognizes that recordkeeping burden 
may vary substantially based on company preferences and practices.
    Notwithstanding any other provision of the law, no person is 
required to 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 final rule, DOE amends its test procedure for conventional 
ovens. 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 rule 
amends an existing rule without affecting the amount, quality or 
distribution of energy usage, and, therefore, will 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 examined this final 
rule and determined that it will 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

[[Page 37963]]

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 final 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, 
this final 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 regulatory action resulting 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 final 
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 final rule will 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 will 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 guidelines were published at 67 FR 62446 (Oct. 7, 2002). DOE has 
reviewed this final 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 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 significant energy action, the 
agency must give a detailed statement of any adverse effects on energy 
supply, distribution, or use if the regulation is implemented, and of 
reasonable alternatives to the action and their expected benefits on 
energy supply, distribution, and use.
    This regulatory action 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.

[[Page 37964]]

    The proposed modifications to the test procedures addressed by this 
action incorporate testing methods contained in the AHAM OV-1-2011 
standard, ``Procedures for the Determination and Expression of the 
Volume of Household Microwave and Conventional Ovens.'' DOE has 
evaluated this standard and is unable to conclude whether this industry 
standard fully complies with the requirements of section 32(b) of the 
FEAA, (i.e., that it was developed in a manner that fully provides for 
public participation, comment, and review). DOE has consulted with both 
the Attorney General and the Chairman of the FTC about the impact on 
competition of using the methods contained in these standards and has 
received no comments objecting to their use.

M. Congressional Notification

    As required by 5 U.S.C. 801, DOE will report to Congress on the 
promulgation of this rule before its effective date. The report will 
state that it has been determined that the rule is not a ``major rule'' 
as defined by 5 U.S.C. 804(2).

N. Approval of the Office of the Secretary

    The Secretary of Energy has approved publication of this final 
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 June 18, 2015.
Kathleen B. Hogan,
Deputy Assistant Secretary for Energy Efficiency, Energy Efficiency and 
Renewable Energy.

    For the reasons stated in the preamble, DOE amends 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 430.3 is amended by redesignating paragraph (h)(7) as (h)(8) 
and adding new paragraph (h)(7) to read as follows:


Sec.  430.3  Materials incorporated by reference.

* * * * *
    (h) * * *
    (7) AHAM OV-1-2011, (``AHAM OV- 1''), Procedures for the 
Determination and Expression of the Volume of Household Microwave and 
Conventional Ovens, (2011), IBR approved for appendix I to subpart B.
* * * * *

Appendix I to Subpart B--[Amended]

0
3. Appendix I to subpart B of part 430 is amended:
0
a. By revising the Note;
0
b. In section 1. Definitions, by:
0
i. Redesignating sections 1.2 through 1.19 as sections 1.3 through 
1.20, respectively; and
0
ii. Adding new section 1.2;
0
iii. Revising newly redesignated section 1.3;
0
c. In section 2. Test Conditions, by revising sections 2.1 and 2.6;
0
d. By revising section 3. Test Methods and Measurements;
0
e. In section 4. Calculation of Derived Results From Test Measurements, 
by:
0
i. Revising sections 4.1.2.1.1, 4.1.2.2.1, 4.1.2.4.3, 4.1.2.5, 
4.1.2.5.1, 4.1.2.5.2, 4.1.2.5.3. 4.1.3.2, 4.1.4.1, 4.1.4.2, 4.2.1.2, 
4.2.2.2.1, 4.2.2.2.2, and 4.2.3.2; and
0
ii. Adding sections 4.2 and 4.2.1.
    The revisions and additions read as follows:

Appendix I to Subpart B of Part 430--Uniform Test Method for Measuring 
the Energy Consumption of Conventional Ranges, Conventional Cooking 
Tops, Conventional Ovens, and Microwave Ovens

    Note: Any representation related to active mode energy 
consumption of conventional ranges, conventional cooking tops, and 
conventional ovens made after December 29, 2015 must be based upon 
results generated under this test procedure. Any representation 
related to standby mode and off mode energy consumption of 
conventional ranges, conventional cooking tops, conventional ovens, 
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 conventional ranges, conventional cooking tops, conventional ovens, 
and microwave ovens, use of the applicable provisions of this test 
procedure to demonstrate compliance with the energy conservation 
standard(s) will also be required.

1. Definitions

* * * * *
    1.2 AHAM-OV-1 means the test standard published by the Association 
of Home Appliance Manufacturers titled, ``Procedures for the 
Determination and Expression of the Volume of Household Microwave and 
Conventional Ovens,'' AHAM OV-1-2011 (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.
* * * * *

2. Test Conditions

    2.1 Installation A freestanding conventional range or oven shall 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. There shall be no side walls. A drop-in, built-in, or 
wall-mounted appliance shall be installed in an enclosure in accordance 
with the manufacturer's instructions. If the manufacturer's 
instructions specify that the appliance may be used in multiple 
installation conditions, the appliance shall be installed according to 
the built-in configuration. Regardless of the installation condition, 
conventional cooking products are to be completely assembled with all 
handles, knobs, guards, etc. mounted in place. Any electric resistance 
heaters, gas burners, baking racks, and baffles shall be in place in 
accordance with the manufacturer's instructions; however, broiler pans 
are to be removed from the oven's baking compartment.
* * * * *
    2.6 Normal nonoperating temperature. All areas of the appliance to 
be tested shall attain the normal nonoperating temperature, as defined 
in section 1.13 of this appendix, before any testing begins. The 
equipment for measuring the applicable normal nonoperating temperature 
shall be as described in sections 2.9.3.1, 2.9.3.2, 2.9.3.3, and 
2.9.3.4 of this appendix, as applicable.
* * * * *

3. Test Methods and Measurements

    3.1 Test methods.
    3.1.1 Conventional oven. Perform a test by establishing the testing 
conditions set forth in section 2, Test Conditions, of this appendix 
and turn off the gas flow to the conventional cooking top, if so 
equipped. Before beginning the test, the conventional oven shall be at 
its normal non-operating temperature as defined in section 1.13 and 
described in section 2.6 of this appendix. Set the conventional oven 
test block W1 approximately in the center of the usable 
baking space. If

[[Page 37965]]

there is a selector switch for selecting the mode of operation of the 
oven, set it for normal baking. If an oven permits baking by either 
forced convection by using a fan, or without forced convection, the 
oven is to be tested in each of those two modes. The oven shall remain 
on for one complete thermostat ``cut-off/cut-on'' of the electrical 
resistance heaters or gas burners after the test block temperature has 
increased 234 [deg]F (130 [deg]C) above its initial temperature.
    3.1.1.1 Self-cleaning operation of a conventional oven. If the 
conventional oven is capable of operating in a user-selectable self-
cleaning mode, separate from the normal baking mode and dedicated to 
cleaning and removing cooking deposits from the oven cavity walls, 
establish the test conditions set forth in section 2, Test Conditions, 
of this appendix. Turn off the gas flow to the conventional cooking 
top. The temperature of the conventional oven shall be its normal non-
operating temperature as defined in section 1.13 and described in 
section 2.6 of this appendix. Then set and start the conventional 
oven's self-cleaning process in accordance with the manufacturer's 
instructions. If the self-cleaning process is adjustable, use the 
average time recommended by the manufacturer for a moderately soiled 
oven.
    3.1.1.2 Conventional oven 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 conventional ovens 
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 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 testing in each possible mode as described in 3.1.1.2.1 and 
3.1.1.2.2 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.
    3.1.1.2.1 If the conventional oven has an inactive mode, as defined 
in section 1.12 of this appendix, measure and record the average 
inactive mode power of the conventional oven, PIA, in watts.
    3.1.1.2.2 If the conventional oven has an off mode, as defined in 
section 1.14 of this appendix, measure and record the average off mode 
power of the conventional oven, POM, in watts.
    3.1.1.3 Conventional oven cavity volume. Measure the oven cavity 
volume according to the test procedure specified in Sections 3, 5.1 and 
5.2 of AHAM-OV-1 (incorporated by reference; see Sec.  430.3).
    3.1.2 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 shall be its normal nonoperating 
temperature as defined in section 1.13 and described in section 2.6 of 
this appendix. Set the test block in the center of the surface unit 
under test. The small test block, W2, shall be used on 
electric surface units of 7 inches (178 mm) or less in diameter. The 
large test block, W3, shall be used on electric surface 
units over 7 inches (178 mm) in diameter and on all gas surface units.
    Turn on the surface unit under test and set its energy input rate 
to the maximum setting. When the test block reaches 144[emsp14][deg]F 
(80 [deg]C) above its initial test block temperature, immediately 
reduce the energy input rate to 255 percent of the maximum 
energy input rate. After 150.1 minutes at the reduced 
energy setting, turn off the surface unit under test.
    3.1.2.1 Conventional cooking top 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 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 
3.1.2.1.1 and 3.1.2.1.2 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.
    3.1.2.1.1 If the conventional cooking top has an inactive mode, as 
defined in section 1.12 of this appendix, measure and record the 
average inactive mode power of the conventional cooking top, 
PIA, in watts.
    3.1.2.1.2 If the conventional cooking top has an off mode, as 
defined in section 1.14 of this appendix, measure and record the 
average off mode power of the conventional cooking top, POM, 
in watts.
    3.1.3 Conventional range 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 conventional ranges 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 range 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 3.1.3.1 and 
3.1.3.2 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.
    3.1.3.1 If the conventional range has an inactive mode, as defined 
in section 1.12 of this appendix, measure and record the average 
inactive mode power of the conventional range, PIA, in 
watts.
    3.1.3.2 If the conventional range has an off mode, as defined in 
section 1.14 of this appendix, measure and record the average off mode 
power of the conventional range, POM, in watts.
    3.1.4 Microwave oven.
    3.1.4.1 Microwave oven test standby mode and off mode power. 
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

[[Page 37966]]

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 1.18 and 1.14 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 oven test energy consumption. If the oven 
thermostat controls the oven temperature without cycling on and off, 
measure the energy consumed, EO, when the temperature of the 
block reaches TO (TO is 234[emsp14][deg]F (130 
[deg]C) above the initial block temperature, TI). If the 
oven thermostat operates by cycling on and off, make the following 
series of measurements: Measure the block temperature, TA, 
and the energy consumed, EA, or volume of gas consumed, 
VA, at the end of the last ``ON'' period of the conventional 
oven before the block reaches TO. Measure the block 
temperature, TB, and the energy consumed, EB, or 
volume of gas consumed, VB, at the beginning of the next 
``ON'' period. Measure the block temperature, TC, and the 
energy consumed, EC, or volume of gas consumed, VC, at the 
end of that ``ON'' period. Measure the block temperature, 
TD, and the energy consumed, ED, or volume of gas 
consumed, VD, at the beginning of the following ``ON'' 
period. Energy measurements for EO, EA, 
EB, EC, and ED should be expressed in 
watt-hours (kJ) for conventional electric ovens, and volume 
measurements for VA, VB, VC, and 
VD should be expressed in standard cubic feet (L) of gas for 
conventional gas ovens. For a gas oven, measure in watt-hours (kJ) any 
electrical energy, EIO, consumed by an ignition device or 
other electrical components required for the operation of a 
conventional gas oven while heating the test block to TO.
    3.2.1.1 Conventional oven average test energy consumption. If the 
conventional oven permits baking by either forced convection or without 
forced convection and the oven thermostat does not cycle on and off, 
measure the energy consumed with the forced convection mode, 
(EO)1, and without the forced convection mode, 
(EO)2, when the temperature of the block reaches 
TO (TO is 234[emsp14][deg]F (130 [deg]C) above 
the initial block temperature, TI). If the conventional oven 
permits baking by either forced convection or without forced convection 
and the oven thermostat operates by cycling on and off, make the 
following series of measurements with and without the forced convection 
mode: Measure the block temperature, TA, and the energy 
consumed, EA, or volume of gas consumed, VA, at 
the end of the last ``ON'' period of the conventional oven before the 
block reaches TO. Measure the block temperature, 
TB, and the energy consumed, EB, or volume of gas 
consumed, VB, at the beginning of the next ``ON'' period. 
Measure the block temperature, TC, and the energy consumed, 
EC, or volume of gas consumed, VC, at the end of 
that ``ON'' period. Measure the block temperature, TD, and 
the energy consumed, ED, or volume of gas consumed, 
VD, at the beginning of the following ``ON'' period. Energy 
measurements for EO, EA, EB, 
EC, and ED should be expressed in watt-hours (kJ) 
for conventional electric ovens, and volume measurements for 
VA, VB, VC, and VD should 
be expressed in standard cubic feet (L) of gas for conventional gas 
ovens. For a gas oven that can be operated with or without forced 
convection, measure in watt-hours (kJ) any electrical energy consumed 
by an ignition device or other electrical components required for the 
operation of a conventional gas oven while heating the test block to 
TO using the forced convection mode, 
(EIO)1, and without using the forced convection 
mode, (EIO)2.
    3.2.1.2 Conventional oven fan-only mode energy consumption. If the 
conventional oven is capable of operation in fan-only mode, measure the 
fan-only mode energy consumption, EOF, expressed in 
kilowatt-hours (kJ) of electricity consumed by the conventional oven 
for the duration of fan-only mode, using a watt-hour meter as specified 
in section 2.9.1.1 of this appendix. Alternatively, if the duration of 
fan-only mode is known, the watt-hours consumed may be measured for a 
period of 10 minutes in fan-only mode, using a watt-hour meter as 
specified in section 2.9.1.1 of this appendix. Multiply this value by 
the time in minutes that the conventional oven remains in fan-only 
mode, tOF, and divide by 10,000 to obtain EOF. 
The alternative approach may be used only if the resulting 
EOF is representative of energy use during the entire fan-
only mode.
    3.2.1.3 Energy consumption of self-cleaning operation. Measure the 
energy consumption, ES, in watt-hours (kJ) of electricity or 
the volume of gas consumption, VS, in standard cubic feet 
(L) during the self-cleaning test set forth in section 3.1.1.1 of this 
appendix. For a gas oven, also measure in watt-hours (kJ) any 
electrical energy, EIS, consumed by ignition devices or 
other electrical components required during the self-cleaning test.
    3.2.1.4 Standby mode and off mode energy consumption. Make 
measurements as specified in section 3.1.1.2 of this appendix. If the 
conventional oven is capable of operating in inactive mode, as defined 
in section 1.12 of this appendix, measure the average inactive mode 
power of the conventional oven, PIA, in watts as specified 
in section 3.1.1.2.1 of this appendix. If the conventional oven is 
capable of operating in off mode, as defined in section 1.14 of this 
appendix, measure the average off mode power of the conventional oven, 
POM, in watts as specified in section 3.1.1.2.2 of this 
appendix.
    3.2.1.5 Conventional oven cavity volume. Measure the oven cavity 
volume, CVO, in cubic feet (L), as specified in section 
3.1.1.3 of this appendix.
    3.2.2 Conventional surface unit test energy consumption.
    3.2.2.1 Conventional surface unit average test energy consumption. 
For the surface unit under test, measure the energy consumption, 
ECT, in watt-hours (kJ) of electricity or the volume of gas 
consumption, VCT, in standard cubic feet (L) of gas and the 
test block temperature, TCT, at the end of the 15 minute 
(reduced input setting) test interval for the test specified in section 
3.1.2 of this appendix and the total time, tCT, in hours, 
that the unit is under test. Measure 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).
    3.2.2.2 Conventional surface unit standby mode and off mode energy 
consumption. Make measurements as specified in section 3.1.2.1 of this 
appendix. If the conventional surface unit is capable of operating in 
inactive mode, as defined in section 1.12 of this appendix, measure the 
average inactive mode power of the conventional surface unit, 
PIA, in watts as specified in section 3.1.2.1.1 of this 
appendix. If the conventional surface unit is capable of operating in 
off mode, as defined in section 1.14 of this appendix, measure the 
average off mode power of the

[[Page 37967]]

conventional surface unit, POM, in watts as specified in 
section 3.1.2.1.2 of this appendix.
    3.2.3 Conventional range standby mode and off mode energy 
consumption. Make measurements as specified in section 3.1.3 of this 
appendix. If the conventional range is capable of operating in inactive 
mode, as defined in section 1.13 of this appendix, measure the average 
inactive mode power of the conventional range, PIA, in watts 
as specified in section 3.1.3.1 of this appendix. If the conventional 
range is capable of operating in off mode, as defined in section 1.14 
of this appendix, measure the average off mode power of the 
conventional range, POM, in watts as specified in section 
3.1.3.2 of this appendix.
    3.2.4 Microwave oven test standby mode and off mode power. 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 1.18 of this appendix, measure the average standby mode power 
of the microwave oven, PSB, in watts as specified in section 
3.1.4.1 of this appendix. If the microwave oven is capable of operating 
in off mode, as defined in section 1.14 of this appendix, measure the 
average off mode power of the microwave oven, POM, as 
specified in section 3.1.4.1.
    3.3 Recorded values.
    3.3.1 Record the test room temperature, TR, at the start 
and end of each range, oven or cooktop test, as determined in section 
2.5 of this appendix.
    3.3.2 Record the measured test block, test block body, and test 
block base weights W1, W2, and W3 in 
pounds (kg).
    3.3.3 Record the initial temperature, T1, of the test 
block under test.
    3.3.4 For a conventional oven with a thermostat which operates by 
cycling on and off, record the conventional oven test measurements 
TA, EA, TB, EB, 
TC, EC, TD, and ED for 
conventional electric ovens or TA, VA, 
TB, VB, TC, VC, 
TD, and VD for conventional gas ovens. If the 
thermostat controls the oven temperature without cycling on and off, 
record EO. For a gas oven which also uses electrical energy 
for the ignition or operation of the oven, also record EIO.
    3.3.5 For a conventional oven that can be operated with or without 
forced convection and the oven thermostat controls the oven temperature 
without cycling on and off, measure the energy consumed with the forced 
convection mode, (EO)1, and without the forced 
convection mode, (EO)2. If the conventional oven 
operates with or without forced convection and the thermostat controls 
the oven temperature by cycling on and off, record the conventional 
oven test measurements TA, EA, TB, 
EB, TC, EC, TD, and 
ED for conventional electric ovens or TA, 
VA, TB, VB, TC, 
VC, TD, and VD for conventional gas 
ovens. For a gas oven that can be operated with or without forced 
convection, measure any electrical energy consumed by an ignition 
device or other electrical components used during the forced convection 
mode, (EIO)1, and without using the forced 
convection mode, (EIO)2.
    3.3.6 Record the measured energy consumption, ES, or gas 
consumption, VS, and for a gas oven, any electrical energy, 
EIS, for the test of the self-cleaning operation of a 
conventional oven.
    3.3.7 For conventional ovens, record the conventional oven standby 
mode and off mode test measurements PIA and POM, 
if applicable. For conventional cooktops, record the conventional 
cooking top standby mode and off mode test measurements PIA 
and POM, if applicable. For conventional ranges, record the 
conventional range standby mode and off mode test measurements 
PIA and POM, if applicable.
    3.3.8 For conventional ovens, record the measured oven cavity 
volume, CVO, in cubic feet (L), rounded to the nearest tenth 
of a cubic foot (nearest L).
    3.3.9 For the surface unit under test, record the electric energy 
consumption, ECT, or the gas volume consumption, 
VCT, the final test block temperature, TCT, and 
the total test time, tCT. For a gas cooking top which uses 
electrical energy for ignition of the burners, also record EIC.
    3.3.10 Record the heating value, Hn, as determined in 
section 2.2.2.2 of this appendix for the natural gas supply.
    3.3.11 Record the heating value, Hp, as determined in 
section 2.2.2.3 of this appendix for the propane supply.
    3.3.12 Record the average standby mode power, PSB, for 
the microwave oven standby mode, as determined in section 3.2.4 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 3.2.4 of this 
appendix for a microwave oven capable of operating in off mode.

4. Calculation of Derived Results From Test Measurements

* * * * *
    4.1.2.1.1 Annual primary energy consumption. Calculate the annual 
primary energy consumption for cooking, ECO, expressed in 
kilowatt-hours (kJ) per year for electric ovens and in kBtus (kJ) per 
year for gas ovens, and defined as:
[GRAPHIC] [TIFF OMITTED] TR02JY15.158

for electric ovens,

Where:
EO = test energy consumption as measured in section 3.2.1 
or as calculated in section 4.1.1 or section 4.1.1.1 of this 
appendix.
Ke = 3.412 Btu/Wh (3.6 kJ/Wh,) conversion factor of watt-
hours to Btus.
OO = 29.3 kWh (105,480 kJ) per year, annual useful 
cooking energy output of conventional electric oven.
W1 = measured weight of test block in pounds (kg).
Cp = 0.23 Btu/lb-[deg]F (0.96 kJ/kg / [deg]C), specific 
heat of test block.
TS = 234[emsp14][deg]F (130 [deg]C), temperature rise of 
test block.
[GRAPHIC] [TIFF OMITTED] TR02JY15.159

for gas ovens,

Where:
EO = test energy consumption as measured in section 3.2.1 
or as calculated in section 4.1.1 or section 4.1.1.1 of this 
appendix.
OO = 88.8 kBtu (93,684 kJ) per year, annual useful 
cooking energy output of conventional gas oven.
W1, Cp and TS are the same as 
defined above.
* * * * *
    4.1.2.2.1 Annual primary energy consumption. Calculate the annual 
primary energy consumption for conventional oven self-cleaning 
operations, ESC, expressed in kilowatt-hours (kJ) per year 
for electric ovens and in kBtus (kJ) for gas ovens, and defined as:

ESC = ES x Se x K, for electric ovens,

Where:
ES = energy consumption in watt-hours, as measured in 
section 3.2.1.3 of this appendix.
Se = 4, average number of times a self-cleaning operation 
of a conventional electric oven is used per year.
K = 0.001 kWh/Wh conversion factor for watt-hours to kilowatt-hours.
or
ESC VS x H x Sg x K, for gas ovens,

Where:
VS = gas consumption in standard cubic feet (L), as 
measured in section 3.2.1.3 of this appendix.
H = 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 in Btus per standard cubic foot (kJ/L).
Sg = 4, average number of times a self-cleaning operation 
of a conventional gas oven is used per year.

[[Page 37968]]

K = 0.001 kBtu/Btu conversion factor for Btus to kBtus
* * * * *
    4.1.2.4.3 Conventional gas oven energy consumption. Calculate the 
total annual gas energy consumption of a conventional gas oven, 
EAOG, expressed in kBtus (kJ) per year and defined as:

EAOG = ECO + ESC,

Where:
ECO = annual primary cooking energy consumption as 
determined in section 4.1.2.1.1 of this appendix.
ESC = annual primary self-cleaning energy consumption as 
determined in section 4.1.2.2.1 of this appendix.

    If the conventional gas oven uses electrical energy, calculate the 
total annual electrical energy consumption, EAOE, expressed 
in kilowatt-hours (kJ) per year and defined as:

EAOE =ESO +ESS,

Where:
ESO = annual secondary cooking energy consumption as 
determined in section 4.1.2.1.2 of this appendix.
ESS = annual secondary self-cleaning energy consumption 
as determined in section 4.1.2.2.2 of this appendix.

    If the conventional gas oven uses electrical energy, also calculate 
the total integrated annual electrical energy consumption, 
IEAOE, expressed in kilowatt-hours (kJ) per year and defined 
as:

IEAOE = ESO + ESS + EOTLP + 
(EOF x NOG),
Where:
ESO = annual secondary cooking energy consumption as 
determined in section 4.1.2.1.2 of this appendix.
ESS = annual secondary self-cleaning energy consumption 
as determined in section 4.1.2.2.2 of this appendix.
EOTLP = annual combined low-power mode energy consumption 
as determined in section 4.1.2.3 of this appendix.
EOF = fan-only mode energy consumption as measured in 
section 3.2.1.2 of this appendix.
NOG = representative number of annual conventional gas 
oven cooking cycles per year, which is equal to 183 cycles for a 
conventional gas oven without self-clean capability and 197 cycles 
for a conventional gas oven with self-clean capability.

    4.1.2.5 Total annual energy consumption of multiple conventional 
ovens and conventional ovens with an oven separator. If the cooking 
appliance includes more than one conventional oven or consists of a 
conventional oven equipped with an oven separator that allows for 
cooking using the entire oven cavity or, if the separator is installed, 
splitting the oven into two smaller cavities, calculate the total 
annual energy consumption of the conventional oven(s) using the 
following equations:
    4.1.2.5.1 Conventional electric oven energy consumption. Calculate 
the total annual energy consumption, ETO, in kilowatt-hours 
(kJ) per year and defined as:

ETO = EACO + EASC

Where:
[GRAPHIC] [TIFF OMITTED] TR02JY15.160

is the average annual primary energy consumption for cooking, and 
where:
n = number of conventional ovens in the basic model or, if the 
cooking appliance is equipped with an oven separator, the number of 
oven cavity configurations.
ECO = annual primary energy consumption for cooking as 
determined in section 4.1.2.1.1 of this appendix.
[GRAPHIC] [TIFF OMITTED] TR02JY15.161

is the average annual self-cleaning energy consumption,

Where:

n = number of self-cleaning conventional ovens in the basic model.
ESC = annual primary self-cleaning energy consumption as 
determined according to section 4.1.2.2.1 of this appendix.

    4.1.2.5.2 Conventional electric oven integrated energy consumption. 
Calculate the total integrated annual energy consumption, 
IETO, in kilowatt-hours (kJ) per year and defined as:

IETO = EACO + EASC + EOTLP + (EOF x NOE)

Where

[GRAPHIC] [TIFF OMITTED] TR02JY15.162

is the average annual primary energy consumption for cooking, and 
where:

n = number of conventional ovens in the cooking appliance or, if the 
cooking appliance is equipped with an oven separator, the number of 
oven cavity configurations.
ECO = annual primary energy consumption for cooking as 
determined in section 4.1.2.1.1 of this appendix.
[GRAPHIC] [TIFF OMITTED] TR02JY15.163

is the average annual self-cleaning energy consumption,

Where:

n = number of self-cleaning conventional ovens in the basic model.
ESC = annual primary self-cleaning energy consumption as 
determined according to section 4.1.2.2.1 of this appendix.
EOTLP = annual combined low-power mode energy consumption 
for the cooking appliance as determined in section 4.1.2.3 of this 
appendix.
EOF = fan-only mode energy consumption as measured in 
section 3.2.1.2 of this appendix.
NOE = representative number of annual conventional 
electric oven cooking cycles per year, which is equal to 219 cycles 
for a conventional electric oven without self-clean capability and 
204 cycles for a conventional electric oven with self-clean 
capability.

4.1.2.5.3 Conventional gas oven energy consumption. Calculate the total 
annual gas energy consumption, ETOG, in kBtus (kJ) per year 
and defined as:

ETOG = EACO + EASC

Where:

EACO = average annual primary energy consumption for 
cooking in kBtus (kJ) per year and is calculated as:
[GRAPHIC] [TIFF OMITTED] TR02JY15.164

Where:

n = number of conventional ovens in the cooking appliance or, if the 
cooking appliance is equipped with an oven separator, the number of 
oven cavity configurations.
ECO = annual primary energy consumption for cooking as 
determined in section 4.1.2.1.1 of this appendix.
and,
EASC = average annual self-cleaning energy consumption in 
kBtus (kJ) per year and is calculated as:
[GRAPHIC] [TIFF OMITTED] TR02JY15.165


Where:
n = number of self-cleaning conventional ovens in the basic model.
ESC = annual primary self-cleaning energy consumption as 
determined according to section 4.1.2.2.1 of this appendix.

    If the oven also uses electrical energy, calculate the total annual 
electrical energy consumption, ETOE, in kilowatt-hours (kJ) 
per year and defined as:
ETOE = EASO + EAAS
Where:
[GRAPHIC] [TIFF OMITTED] TR02JY15.166

is the average annual secondary energy consumption for cooking,
Where:
n = number of conventional ovens in the basic model or, if the 
cooking appliance is equipped with an oven separator, the number of 
oven cavity configurations.
ESO = annual secondary energy consumption for cooking of 
gas ovens as determined in section 4.1.2.1.2 of this appendix.

[[Page 37969]]

[GRAPHIC] [TIFF OMITTED] TR02JY15.167

is the average annual secondary self-cleaning energy consumption,

Where:

n = number of self-cleaning ovens in the basic model.
ESS = annual secondary self-cleaning energy consumption 
of gas ovens as determined in section 4.1.2.2.2 of this appendix.

If the oven also uses electrical energy, also calculate the total 
integrated annual electrical energy consumption, IETOE, in 
kilowatt-hours (kJ) per year and defined as:

IETOE = EASO + EAAS + EOTLP + (EOF x NOG)
Where:
[GRAPHIC] [TIFF OMITTED] TR02JY15.168

is the average annual secondary energy consumption for cooking,

Where:

n = number of conventional ovens in the basic model or, if the 
cooking appliance is equipped with an oven separator, the number of 
oven cavity configurations.
ESO = annual secondary energy consumption for cooking of 
gas ovens as determined in section 4.1.2.1.2 of this appendix.

[GRAPHIC] [TIFF OMITTED] TR02JY15.169

is the average annual secondary self-cleaning energy consumption,

Where:

n = number of self-cleaning ovens in the basic model.
ESS = annual secondary self-cleaning energy consumption 
of gas ovens as determined in section 4.1.2.2.2 of this appendix.
EOTLP = annual combined low-power mode energy consumption 
as determined in section 4.1.2.3 of this appendix.
EOF = fan-only mode energy consumption as measured in 
section 3.2.1.2 of this appendix.
NOG = representative number of annual conventional gas 
oven cooking cycles per year, which is equal to 183 cycles for a 
conventional gas oven without self-clean capability and 197 cycles 
for a conventional gas oven with self-clean capability.

* * * * *
    4.1.3.2 Multiple conventional ovens and conventional ovens with an 
oven separator. If the cooking appliance includes more than one 
conventional oven or consists of a conventional oven equipped with an 
oven separator that allows for cooking using the entire oven cavity or, 
if the separator is installed, splitting the oven into two smaller 
cavities, calculate the cooking efficiency of the conventional oven(s), 
EffTO, using the following equation:
[GRAPHIC] [TIFF OMITTED] TR02JY15.170

Where:
n = number of conventional ovens in the cooking appliance or, if the 
cooking appliance is equipped with an oven separator, the number of 
oven cavity configurations.
EffAO = cooking efficiency of each oven determined 
according to section 4.1.3.1 of this appendix.
* * * * *
    4.1.4.1 Conventional oven energy factor. Calculate the energy 
factor, or the ratio of useful cooking energy output to the total 
energy input, RO, using the following equations:
[GRAPHIC] [TIFF OMITTED] TR02JY15.171

For electric ovens,

Where:

OO = 29.3 kWh (105,480 kJ) per year, annual useful 
cooking energy output.
EAO = total annual energy consumption for electric ovens 
as determined in section 4.1.2.4.1 of this appendix.

For gas ovens:
[GRAPHIC] [TIFF OMITTED] TR02JY15.172

Where:

OO = 88.8 kBtu (93,684 kJ) per year, annual useful 
cooking energy output.
EAOG = total annual gas energy consumption for 
conventional gas ovens as determined in section 4.1.2.4.3 of this 
appendix.
EAOE = total annual electrical energy consumption for 
conventional gas ovens as determined in section 4.1.2.4.3 of this 
appendix.
Ke = 3.412 kBtu/kWh (3,600 kJ/kWh), conversion factor for 
kilowatt-hours to kBtus.
    4.1.4.2 Conventional oven integrated energy factor. Calculate the 
integrated energy factor, or the ratio of useful cooking energy output 
to the total integrated energy input, IRO, using the 
following equations:
[GRAPHIC] [TIFF OMITTED] TR02JY15.173

For electric ovens,

Where:

OO = 29.3 kWh (105,480 kJ) per year, annual useful 
cooking energy output.
IEAO = total integrated annual energy consumption for 
electric ovens as determined in section 4.1.2.4.2 of this appendix.
    For gas ovens:
    [GRAPHIC] [TIFF OMITTED] TR02JY15.174
    
Where:

OO = 88.8 kBtu (93,684 kJ) per year, annual useful 
cooking energy output.
EAOG = total annual gas energy consumption for 
conventional gas ovens as determined in section 4.1.2.4.3 of this 
appendix.
IEAOE = total integrated annual electrical energy 
consumption for conventional gas ovens as determined in section 
4.1.2.4.3 of this appendix.
Ke = 3.412 kBtu/kWh (3,600 kJ/kWh), conversion factor for 
kilowatt-hours to kBtus.

    4.2 Conventional cooking top.
    4.2.1 Surface unit cooking efficiency.
* * * * *
    4.2.1.2 Gas surface unit cooking efficiency. Calculate the cooking 
efficiency, EffSU, of the gas surface unit under test, 
defined as:
[GRAPHIC] [TIFF OMITTED] TR02JY15.175

Where:

W3 = measured weight of test block as measured in section 
3.3.2 of this appendix, expressed in pounds (kg).
Cp, and TSU are the same as defined in section 
4.2.1.1 of this appendix.
    and,
E = (VCT x H) + (EIC x Ke),

Where:

VCT = total gas consumption in standard cubic feet (L) 
for the gas surface unit test as measured in section 3.2.2.1 of this 
appendix.
EIC = electrical energy consumed in watt-hours (kJ) by an 
ignition device of a gas surface unit as measured in section 3.2.2.1 
of this appendix.
Ke = 3.412 Btu/Wh (3.6 kJ/Wh), conversion factor of watt-
hours to Btus.
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.
* * * * *
    4.2.2.2.1 Annual cooking energy consumption. Calculate the annual 
energy consumption for cooking, ECC, in kBtus (kJ) per year 
for a gas cooking top, defined as:
[GRAPHIC] [TIFF OMITTED] TR02JY15.176

Where:

OCT = 527.6 kBtu (556,618 kJ) per year, annual useful 
cooking energy output.
EffCT = the gas cooking top efficiency as defined in 
section 4.2.1.3 of this appendix.


[[Page 37970]]


    4.2.2.2.2 Total integrated annual energy consumption of a 
conventional gas cooking top. Calculate the total integrated annual 
energy consumption of a conventional gas cooking top, IECA, 
in kBtus (kJ) per year, defined as:

IECA= ECC + (ECTSO x Ke)
Where:

ECC = energy consumption for cooking as determined in 
section 4.2.2.2.1 of this appendix.
ECTSO = conventional cooking top 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 3.1.2.1.1 of this appendix.
POM = conventional cooking top off mode power, in watts, 
as measured in section 3.1.2.1.2 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.
Ke = 3.412 kBtu/kWh (3,600 kJ/kWh), conversion factor for 
kilowatt-hours to kBtus.
* * * * *
    4.2.3.2 Conventional cooking top integrated energy factor. 
Calculate the integrated energy factor or ratio of useful cooking 
energy output for cooking to the total integrated energy input, 
IRCT, as follows:
For electric cooking tops,
[GRAPHIC] [TIFF OMITTED] TR02JY15.177

Where:
OCT = 173.1 kWh (623,160 kJ) per year, annual useful 
cooking energy output of cooking top.
IECA = total annual integrated energy consumption of 
cooking top determined according to section 4.2.2.1.2 of this 
appendix.

    For gas cooking tops,
    [GRAPHIC] [TIFF OMITTED] TR02JY15.178
    
Where:

OCT = 527.6 kBtu (556,618 kJ) per year, annual useful 
cooking energy output of cooking top.
IECA = total integrated annual energy consumption of 
cooking top determined according to section 4.2.2.2.2 of this 
appendix.
* * * * *

[FR Doc. 2015-15886 Filed 7-1-15; 8:45 am]
BILLING CODE 6450-01-P