Infrared Grilling
Infra-Red heat is comprised of those frequencies that exist just below the red end of the visible spectrum, and for cooking properties they have a very unique benefit - when they strike organic molecules such as any type of food, they cause the molecules to vibrate thereby creating heat. Although almost any type of electromagnetic energy can cause heating for the purpose of cooking, infra-red energy is the perfect choice.
RADIANCE VERSES CONVECTION
Heat transfer can occur one of three ways - conduction, convection or radiation. Conduction requires direct contact between two objects and is used frequently in cooking. Sautéing and pan frying both rely on conduction to work. Convection relies on heat transfer through a liquid or gas. The heated molecules of air or water physically bump into other molecules and transfer some of their energy. This process is also regularly used in cooking whether you are boiling, deep frying or cooking on a conventional gas grill.
Radiant heating is different. It does not rely on any intermediary to conduct heat . It works directly on the molecules in its path. Because of this, it is highly efficient. Any heat transfer involves some loss so when you have a gas flame heating air then heating a radiant then heating air some more then finally heating your food as in a traditional grill you have much more loss than if that heat energy goes directly from the source to the food being cooked.
WHY INFRA-RED IS BETTER FOR GRILLING
When we grill we are replicating the oldest cooking method known. A natural fire whatever the fuel being used there is a tremendous amount of infra-red energy being produced. This is easily verified by color. A wood fire burns yellow-orange. Coals glow a dull red. Physics tells us that any heat source will emit light at a wavelength nearest the wavelength of the dominant energy production so in simple terms the redder it gets the more infra-red it's producing. A blue gas flame can't replicate the open fire experience because it simply produces the wrong color of heat.
Another significant benefit of infrared grills is in moisture retention. As we discussed earlier convection heats by first heating air then pushing that hot air onto the food. Think for a minute what a hot wind does to your skin. It dries it out. A convection grill is doing the same thing to your food. All that rising hot air carries away a little bit of moisture each time it blows by. Infrared energy has an opposite effect actually driving moisture away from the surface and deep into the item being grilled. This process enhances flavor and creates a succulence that is difficult to replicate with other cooking methods.
Information above provided by Solaire Infrared Cooking Systems
