When it comes to outdoor cooking, infrared
grills are proving to be the latest craze. What’s their appeal, though? Is it
just because they’re new? Well, as it turns out, they offer many advantages in
grilling meat.
Traditional grills cook food primarily
through convection. Remembering high school physics, convection happens when
heated liquid or gas rises and transfers heat to the surroundings. The charcoal
or gas flame heats the air continuously around the grill, and the heat then
causes the food to cook. This manner of cooking, however, takes a lot of time
and easily dries the food up.
On the other hand, an infrared gas grill uses
radiation. The grill works by heating a surface, which then radiates infrared
waves directly to the food. In this process, the heat is more evenly
distributed onto the food, and cooking takes place faster. The grilled food
also comes out juicier because the infrared rays heat the food directly and not
the surrounding air.
Infrared grills are not just good for
searing meat, they can also cook your veggies to perfection, as the good ones
come with adjustable heat to suit different kinds of food. If you’re used to
traditional grills like many people, you have to remember to adjust to infrared
models’ fast cooking time. Keep a timer handy just in case.
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