All About Infrared Grills

Infrared grills work by igniting propane or natural gas to superheat a ceramic tile, causing it to emit infrared radiation that cooks food. The benefits are that heat is uniformly distributed across the cooking surface and that temperatures reach over 500 °C (900 °F), allowing users to sear items quickly.

Infrared cooking differs from other forms of grilling, which use hot air to cook the food. Instead of heating the air, infrared radiation heats the food directly. The benefits of this are a reduction in pre-heat time and less drying of the food. Grilling enthusiasts claim food cooked on an infrared grill tastes similar to food from char-grills. This is because charcoal, when burned, emits infrared radiation, the same as an infrared grill, but the difference is that char-grills cook with only about 25% infrared heat and the remaining 75% from convection (hot air). Proponents say that food cooked on infrared grills seems juicier. Also, infrared grills have the advantages of instant ignition, better heat control, and a uniform heat source.

This technology was previously patented, but the patents expired in 2000 and more companies have started offering infrared grills at lower prices.

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