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Infrared Grills: 5 Fast Facts

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Fact #1. Infrared grills work by emitting infrared heat into the food being cooked. Infrared waves are electromagnetic waves that are between microwaves and visible light waves on the electromagnetic spectrum. The different types of infrared waves are categorized by their frequency.
Fact #2. Charcoal and gas grills can only reach roughly 700 degrees Fahrenheit. Infrared grills average around 900 degrees Fahrenheit. Charcoal and gas grills also cook food predominantly through convection, which is the movement of hot air. As the fire in charcoal and gas units burns, it causes the air to heat up and rise, continuously circulating around the food.
Fact #3. Infrared grills utilize the heat radiated from a solid surface to cook food. This heat is radiated in the form of far infrared waves. The heating element also heats the air in a similar manner to gas and charcoal models, but circulates less air so the food can retain more of its natural moisture. The higher temperatures also allow for the food to be cooked quicker.
Fact #4. As with more traditional grills, infrared models must also be preheated before cooking. This allows the grate to get hot, sterilizing it and expanding the metal enough so that the pores close. This reduces the chance of food sticking. Most of these grills are preheated and ready to cook in 5 minutes or less.
Fact #5. Protein and vegetable cooking time must be reduced on these grills, or the food will be overcooked. Again, these grills cook at temperatures well above what traditional units can reach. Cooking takes about half of the time it takes on gas and charcoal types. As an example, a chicken breast can be fully cooked in roughly 10 minutes. Until one is accustomed to the shorter cooking times, it's best to keep an instead read grill thermometer on hand to ensure the food reaches the proper internal temperature.
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Hardware
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