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.