Infrared Grills


How Do They Work?

There are three main types of heat that are commonly used with cooking: conduction heat via a traditional kitchen stove and two types of heat that apply to grilling outdoors: convection heat and radiant heat. Radiant heat is synonymous with the term ‘infrared’ and has been a major ‘player’ with cooking foods to perfection in the restaurant industry for many years. For the sake of clarification, here’s a brief summation of the two types of heat that serious grillers should be aware of:


Convection Heat:

Convective heat is literally hot air that is used to cook food on your gas or charcoal grill where the air is continuously heated. The hot air rises, circulates around the food, and the food cooks–so far so good. The only problem with convective heat is its inherent tendency to zap foods of their valuable juices. Convective heat has a drying effect, especially on meats; there’s just no getting around it.

Radiant (Infrared) Heat:

Infrared heat limits the hot air that comes in contact with food. By limiting the foods’ contact with air, any loss of valuable moisture is absolutely minimized.   Instead of depending on moving hot air to heat food, a solid plate is integrated into the design of infrared grills; and that plate radiates infrared waves directly INTO the food.

The heating plate does heat the air in the grill to a degree resulting in some convective heat, but the fact remains that there is less circulated air than one would experience with a traditional convection-style grill. Less air means the food retains far more moisture during cook time.

Infrared Grilling = Juicier Meats!

Infrared grills use an emitter plate (heating plate) that is positioned directly above the burner; and the plate spreads the heat, allowing natural, radiant heat to cook the food directly without drying. While convective heat has a tendency to destroy foods’ moisture barrier, infrared heat actually penetrates foods’ moisture barrier which, in turn, seals in the coveted juices and flavorings.

And as mentioned, infrared grilling has played a major role in the restaurant business for decades; and you, too, can achieve professional cooking results with an infrared grill that would compare to that of the most seasoned chefs in the country.   With an infrared grill, meats will turn out far juicier; and your family and friends will wonder how in the world you made their steaks turn out so succulent and taste so delectable! Make sure everyone has plenty of napkins on hand—they’ll need them!

Have you ever had a steak at a restaurant and wondered: “Why can’t my steaks turn out this well at home?” Well, now you know the coveted cuisine secret—infrared cooking!

Infrared Heat is Hotter than You Would Imagine!

In a conventional gas grill, the flames heat the grates, directly. With an infrared grill, when the emitter plate becomes heated, it radiates very intense heat directly into the food; unwanted airflow is directed away from the food; and the evenly diffused heat creates optimally-even cooking. Also, the emitter plate is embedded with tiny holes that prevent flare-ups since the flames underneath cannot penetrate through those openings— virtually no flare-ups means no burnt food!

Infrared Grills Take Some Practice:

Whether it’s searing a steak or steaming veggies, an infrared grill does it all.   Because infrared grills have quick cooking speeds, it takes a bit of practice to get used to that variance. Infrared grills can reach top temperatures in 3 to 5 minutes! Interestingly, this means a medium-rare steak is ready in about 5 minutes; fully-cooked chicken breasts are on the table in 10 minutes and grilled asparagus can be ready in only a minute or two—every wonder how restaurants get their food to you so quickly while still maintaining mouthwatering flavor?

The intense heat allows for less cook-time and less fuel consumption. Just as a side note, you may find this interesting: as the temperature of a grill increases, it will emit a greater amount of infrared heat. A charcoal grill can reach temperatures of around 700 degrees Fahrenheit; a traditional gas grill can heat to about 750 degrees Fahrenheit; and an infrared grill can reach an astounding 1,600 degrees Fahrenheit! Because the heat in an infrared grill is totally adjustable, even delicate vegetables can be cooked to sheer perfection, with ease.

Once you use an infrared grill, the food will taste noticeably more delicious; and the compliments from friends and family should be expected, because they WILL come! The thing is, nobody will ever have to know your little secret!