Infrared grills are taking backyard grilling to new heights with promises of lightning-fast grilling that can sear and grill a steak in as little as three minutes. These amazing grills can be operated in sub-zero weather and can reach temperatures to over 1,300 degrees in a matter of minutes. Add this to my Recipe Box.
Features
Infrared grills feature a ceramic burner that contains thousands of microscopic flame ports that quickly heat the burner and emit radiant heat, much like the heat from the sun, to cook food. Because it does not rely on convection heating, when the air is heated and the air surrounding the food cooks the food, it can be used in inclement weather and is not affected by wind or low temperatures. Some models feature a side burner that utilizes infrared technology to quickly sear food to seal in flavor and moisture, and the traditional propane or gas burner to complete the grilling process. Others come complete with rotisseries for quickly cooking a whole chicken.
Benefits
Infrared grills provide a means of grilling quickly and easily. The high temperatures allow you to sear meats, especially steak, to seal in flavor and moisture and produce succulent steak that many claim is unrivaled by other grilling methods. A one-inch steak is grilled to medium rare perfection in 5 minutes, and chicken breasts emerge in a mere 10 minutes.
Infrared grills utilize radiant heat and provide even distribution of heat that does not rely on rising hot air, which can leave pockets of cool air.
Also, there is no ash to contend with, as is the case with the traditional charcoal grill.
Risk Factors
Although the infrared grill is ideal for cooking steaks and whole meats like chicken, it may pose a challenge for other traditional BBQ fare like burgers, sausage and dogs. It will require an adjustment in your grilling techniques and some experimentation until you become accustomed to grilling with infrared technology. Expect to burn a few items before you get the hang of it.
History of
The first infrared gas grill was developed by TEC in the early 1960s and was available primarily for commercial use. By the 1980s, infrared grills were available but the price was cost prohibitive for mainstream America. In 2002, TEC's patent on infrared grills expired and many other companies jumped at the opportunity to produce infrared grills designed with the consumer in mind. Current prices range from around $300 to well into the thousands but are expected to drop as competition increases.
Misconceptions
Some have expressed concerns about the safety of using infrared grills. This is due in part to the misconception that infrared grills produce electromagnetic radiation, when in fact they use radiant heating. Infrared grilling does not employ the use of radiation or other dangerous technology. It is completely safe to operate and does not alter the foods in any way.
