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Booster function in the hob: what it is, how to use it. Induction hobs: reaction to the “Heat” command is lightning fast How to care for an induction hob

Just a couple of decades ago, it was impossible to imagine that a raw egg could be on one part of the included burner of the stove, and scrambled eggs on the other (Fig. 1). Demonstration of such tricks was only possible for illusionists. The advent of electric stoves with the induction heating principle made the incredible obvious ...

Rice. 1. Amazing properties of the induction hotplate

Thanks to Faraday

The phenomenon of electromagnetic induction was discovered by Michael Faraday in 1831. Probably, the first experiments of a brilliant Englishman, which demonstrated the appearance of an induced current in a conductor located next to another current conductor, without direct contact between them, “through the air”, also seemed to many a circus trick . Decades had to pass for electromagnetic induction to work in full force in transformers and electric motors, becoming the basis of the world of electricity.

The first induction hob was proposed by AEG back in 1987, but at first it did not find wide application, both because of the high cost, and because of the cautious attitude of consumers to the new heating principle. The distribution of induction kitchen appliances went through professional channels: the restaurant business made high demands on the quality and speed of cooking, and the cost of acquiring such expensive equipment was justified here.

And the costs were indeed considerable: the first induction hobs were several times more expensive than glass-ceramic ones, despite the fact that they used the same glass. However, since then, induction appliances have been significantly improved, and today their price is only slightly higher than the price of glass-ceramic hobs.

induction panels take the first successful steps Russian market, being included in the product range of almost all leading manufacturers of built-in kitchen appliances.

Energy from the bottom of the dish

In glass-ceramic stoves with a conventional burner (spiral, tape or halogen), heat passes through the following path: first, the heating element of the burner heats up, then the heating zone of the glass-ceramic coating of the stove, and the bottom of the dishes heats up from the glass surface (Fig. 2a). The induction heating technology is different in that heat occurs at the very bottom of the dish (Fig. 2b). Where does it come from?


Rice. 2. The difference between conventional (a) and induction (b) heating methods

Under the glass cover of the plate there is a copper coil through which a high-frequency electric current flows (Fig. 3). According to the laws discovered by Faraday, the magnetic field of this current, penetrating the bottom of the dish, induces in it - you guessed it - electric currents. The bottom of the pan is not a long wire, but a disk, so the currents in it go in a circle, and do not flow “along the line”. These eddy electric currents rotating in the bottom of the pan heat up the bottom, and with it the food (Fig. 4).


Rice. 3. Induction hob


Rice. 4. The principle of induction heating

There is only one condition that must be literally "iron" observed: in order for the induction burner to work, the bottom of the cookware must be made of a material with clearly defined ferromagnetic properties. In childhood, any of us, when we received a magnet in our hands, checked materials for the presence of such properties: it did not stick to some objects, it stuck very willingly to others: these were ferromagnetic materials. Under high magnification one could see regions of natural magnetization (domains) in a section of such material. In an alternating magnetic field, there is a frequent change in the direction of the magnetization of these areas, due to which heat is released in the bottom of the dish: the energy of the magnetic field turns into heat (Fig. 5).


Rice. 5. Domain structure of the ferromagnetic bottom of the cookware

There is no heat transfer through the glass ceramics. If at the end of cooking the glass remains warm, it is only because it has warmed up from the bottom of the pan, and not vice versa. An interesting experiment can be done by laying a sheet of paper between glass and dishes: the scrambled eggs will be fried, but the paper will not burn (Fig. 6). Most spectacular option of this experience, which some demonstrators of household appliances show, is carried out with a banknote. Try it yourself!


Rice. 6. Experience with a sheet of paper

What kind of cookware is suitable for an induction cooker? Naturally, only the one whose bottom has ferromagnetic properties, for example:

- stainless steel dishes with a ferromagnetic bottom;

- aluminum cookware with a ferromagnetic bottom;

- cast iron cookware

But dishes made of copper, aluminum, heat-resistant glass and other non-magnetic materials are useless for such a stove.

Advantages of induction

Due to the shortest path of converting electrical energy into thermal energy, induction cookers have a number of advantages compared to their competitors: they heat up quickly and consume less energy.

induction cookers they can do things that ordinary stoves can’t do at all. For example, on a short time(usually up to 10 minutes) “transfer” the power of one burner to the next one. This function, which is called the "Booster" (Booster), is equipped with all modern induction cookers. It is also called the intensive heating function.

In order for the burners to “share” power with each other, they are grouped in pairs (by the way, this is why there are no 3- or 5-burner induction hobs). Each pair has a leader - the so-called main burner, and a subordinate - a dependent burner. For two of them, let's say, 3600 watts of power is allocated. In nominal mode, the main burner consumes 3000 watts. But if the hostess turns on the “Booster” function, then the burner will temporarily take another 600 W from the dependent burner and give out all 3600 W of total power. On fig. 7, such a pair are, in particular, the front left (main) and rear right (dependent) burners.


Rice. 7. Booster function (AEG-Electrolux)

Induction hobs from a number of manufacturers (for example, AEG-Electrolux) are equipped with sufficiently powerful burners, so that the dependent burner, which worked, say, at a power of 1400 W, can give its main partner 800 W, and in the meantime continue to work on the remaining 600 W.

Another example of a powerful induction hob is the VI 411 vario panel from Gaggenau (Fig. 8). This product of the “domino” format has only one burner, but it does not need the “Booster” mode: the burner itself, without any partner, produces power up to 3500 W, which allows you to use a Chinese wok pan on it, which, as you know, needs a strong heat. That's what induction can do! Replace gas burner high power is no joke.


Rice. 8. Vario panel VI 411 (Gaggenau)

Induction hobs are able to recognize the presence of dishes with a ferromagnetic bottom on their surface: without such dishes, they simply will not turn on. In order for the burner to turn on, it is usually necessary to cover at least 70% of its area with dishes, and it is not so much the overlap area that is important, but the amount of ferromagnetic material above the burner. For example, on Teka hobs, the “U” indicator light comes on if the cookware placed on the hob has a diameter of less than 80 mm (Fig. 9).


Rice. 9. Cookware indicator (Teka)

Induction panels can even adjust the diameter of the eddy current generation zone. Panel sensors will "adjust" the diameter of the heating zone to the diameter of the cookware, if it lies within the limits allowed for this burner (Fig. 10).


Rice. 10. Automatic adjustment of the burner to the diameter of the cookware (Teka)

In glass-ceramic stoves with a conventional burner (spiral, tape or halogen, whatever), the heat passes through the following path: first, the heating element of the burner is heated, then the heating zone of the glass-ceramic coating of the stove, and the bottom of the dishes heats up from the glass surface. Induction cooker- in fact, this is a kitchen electric stove that heats up metal utensils with induced eddy currents created by a high-frequency magnetic field, with a frequency of 20-100 kHz.

An induction hob is an electric hob with glass-ceramic induction hobs. The difference from all other types of plates is the principle of heat generation.

Induction heating technology is characterized by the fact that heat is generated at the very bottom of the dish. It does not take time to warm up the burner - heating of dishes occurs immediately with a given power. This brings induction stoves closer in terms of convenience to gas ones.

The induction hob heats up quickly and consumes significantly less energy.

Where can I buy. Induction cookers are sold in the section of cookers and ovens in Ozone, also look in the section of the manufacturer Oursson (only induction cookers in this section, without conventional ones).

Induction cooker device.

Under the glass cover of the plate is a copper coil through which a high-frequency electric current flows. According to Faraday's laws, the magnetic field of this current, penetrating the bottom of the dish, induces electric currents in it. The bottom of the pan is not a long wire, but a disk, so the currents in it go in a circle, and do not flow along a string. Therefore, eddy electric currents rotating in the bottom of the pan heat up the bottom, and with it the food.

The bottom of the cookware must be made of a material with clearly defined ferromagnetic properties. Most modern dishes are just that. Modern induction cookers automatically recognize suitable cookware and only in this case turn on the magnetic field. Induction hobs are able to recognize cookware with a ferromagnetic bottom on their surface: they will not turn on without it. In order for the burner to turn on, it is usually necessary to cover at least 70% of its area with dishes. Induction panels can even adjust the diameter of the eddy current generation zone. The panel sensors will adjust the diameter of the heating zone to the diameter of the cookware, if it lies within the limits allowed for a given burner, so you can put something small on it, which is smaller in diameter than the burner itself.

Induction hob.

General rule is this: if the cookware has a layer of ferromagnetic metal (for example, steel) in the bottom that is not separated from the burner by anything other than dielectrics (for example, enamel), then this cookware is suitable for an induction cooker, regardless of what materials and what thickness lie above the ferromagnetic layer (the magnetic field above it practically does not penetrate).

Suitable for induction cooker cookware:

  • from stainless steel with a ferromagnetic bottom;
  • aluminum cookware with a ferromagnetic bottom;
  • cast iron cookware.

Cookware made of copper, aluminum, heat-resistant glass and other non-magnetic materials is NOT suitable for induction cookers. HOWEVER, progress does not stand still: hedgehogs are now appearing induction cookers that can use any metal utensils, as well as devices that allow you to cook a product in copper and aluminum utensils on an induction cooker.

Traditional enameled iron (steel) cookware is great for induction cookers. However, if the pan has a bottom that is not modern, flat, but of the old version, with an elevation in the central part, a noticeable hum or squeak may occur during operation due to fluctuations in this elevation, like a loudspeaker diaphragm.

It's great to cook in woks on these stoves: the induction cooker perfectly heats the WOK pan, which, as you know, needs a lot of heat.

Instant heating allows you to boil water very quickly, for example.

The efficiency of such plates is about 90%(as opposed to 60-70% for electric stoves using resistive heating elements, and 30-60% for gas stoves). Savings and high efficiency arise due to the absence of leakage past the dishes of heat flows from hot resistive heating elements or gases.

There is no heat transfer through the glass-ceramic: the stove remains cool, as if it were not being cooked on! If the glass of the burner is warm, it is only because it has warmed up from the bottom of the pan, and not vice versa!

Induction cookers can for a short time (usually up to 10 minutes) transfer the power of one burner to an adjacent, steam room with it. The function is called Booster, intensive heating, and all modern induction cookers are equipped with it.

So that the burners can share power with each other, they are grouped in pairs (therefore, there are no 3 or 5-burner induction hobs, always an even number, or one). Each pair has a leader - the main burner, and a subordinate - a dependent burner. For two, let's say, 3600 watts of power are allocated. In nominal mode, the main burner consumes 3000 watts. But if you turn on the Booster function, then the burner will temporarily take another 600 W from the dependent burner and give out 3600 W of total power. Useful when very strong heat is needed. Naturally, single-burner stoves do not have this, but there is one powerful burner, it will give out 3500 W alone.

When the cookware is removed, the induction hob will immediately turn itself off. On electric stoves with a classic resistance heating element, the burner is constantly heated, regardless of whether there is food on it or not. As a result - an additional consumption of electricity, heating the air in the room.

This effect allows to reduce the cost of air conditioning, which is especially important in summer. An induction cooker is indispensable for giving: it is much more economical in terms of electricity, plus it is not hot in the room in summer when food is being cooked! Heat radiations come only from the product or dishes standing on the stove, and the rest of the surface of the induction cooker remains cold. The release of heat, burning and harmful gases into the atmosphere is reduced.

The cleaning of induction equipment also saves time and effort: an induction cooker cools down in 6 minutes, a gas cooker in 25 minutes, and an electric cooker only after 50 minutes.

Modern models of Electrolux electric hobs are equipped with a wide range of different functions that can significantly expand the possibilities of your kitchen, as well as provide greater comfort in the process of cooking. One of these useful additional options is Stop & Go, thanks to which you can pause cooking, and then return to the set parameters with one touch. Today, most surface models are equipped with this function, and this is the secret of such popularity.

Request stop

Many housewives are faced with a situation where it became necessary to leave the kitchen while cooking. Of course, this is not always convenient and can turn into a burnt or overcooked dish. Modern manufacturers took into account the wishes of housewives and introduced a convenient and useful feature Stop&Go. Now you can easily stop the cooking process, leave the kitchen for a while, and when you return, resume the program with the same parameters.

As a rule, the control of this option is represented by two or three touch buttons responsible for setting the minimum power level for one or more burners. This allows you to leave the work area on the minimum heat setting and not worry about your roast burning or your soup boiling over. Returning to the control panel, you restore the previous mode of operation at the touch of a button. Electrolux models also have a number of other equally useful options, including:

  • timer for turning off the burners, which can be programmed for the right time and continue to do other things;
  • Residual heat indication to warn that the work area has not yet cooled down;
  • intensive heating (Boost), which increases the power of the burners;
  • fast boiling, allowing you to effectively boil a large volume of liquid;
  • recognition of dishes and the possibility of expanding the heating zone;
  • blocking of the control panel "protection from children".

Would you like to purchase high-quality, functional household appliances for the kitchen? Check out model range Electrolux electric hobs, the range of which is presented in the catalog of our online store. Such a surface is guaranteed to provide greater comfort during the cooking process, and also thanks to stylish design will perfectly complement the kitchen interior. For more information, please contact our experienced consultants.

The "Booster" function in the hob is an additional source of energy that provides instant heating of dishes to the highest temperatures. It in the induction hob allows you to boil water almost 3 times faster than glass-ceramic or classic electric surfaces. Due to the short-term exposure to high temperatures, useful material ready meal.

Feature activation features

The considered function enhances power, contributes to the heating of more products. The "Booster" function is used only on one of the burners at the same time: either on the left or on the right. It is activated by pressing certain keys on the stove control panel.

With the question of what it is, the "Booster" function in the hob, we figured it out. It is worth knowing that it works in an unset mode or when it is automatically turned on after a certain time. The execution of the task will be interrupted if the cookware is removed from the hob surface within a certain period, and will be resumed when, after three minutes, the dishes are put back on the hob.

IMPORTANT! Increasing the power of one burner is achieved by lowering it on the other heating element.

The presented program is able to work for a certain period. After the end of the allotted period, the power of the heating element is again increased to the nominal value.

The main advantages of the function: control, intensive heating

The main advantages of induction cookers compared to conventional ones include the fact that they can “shift” power from one burner to another for some time (approximately 10 minutes). This feature is available on all modern hobs. It is also called the boost heat function.

REFERENCE! The power level is displayed and adjusted on the control panel. And it serves to make it possible to adjust the quality and speed of cooking certain dishes.

The power of the dependent hotplate decreases and the display shows the mode in which it continues to work. The power indicator of the main heating element is displayed there. Intensive heating is regulated by three timer systems (depending on the manufacturer, their number may vary):

  • Hour and minute timer;
  • Stop after the set time;
  • Innings sound signal by time.

How much heat increases

When the "Booster" function is turned on, the stove operates at increased power by almost 15 times more.

IMPORTANT! In order for power to be transferred from one burner to the next, they are combined in pairs, so there is always an even number of them.

These pairs have a main burner and an auxiliary one. By default, about 3.6 kW is supplied to both. In standard mode, the main burner consumes up to 3 kW. When the "Booster" function is enabled, the main one takes 0.6 kW from the auxiliary one and increases its power to 3.6 kW. Several manufacturers of induction cooking ovens have this feature. Having given 0.8 kW, the dependent heating element of 1.4 kW continues to work on the remaining 0.6 kW.