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Those interested in grilling can get fast results with an infrared grill. Heavy meats are purchased and placed on a metal grate. The infrared heat rises out of the burner and cooks the meat for a minute. The cook then removes the meat, shuts down the infrared cooker and uses a different part of the grill that uses conductive heat in order to finish off the meat. This is done in order to avoid burning the meat.


An infrared burner is covered with several stainless steel emitters that prevent air from being ignited, causing only infrared energy to be created. Infrared is an energy that causes molecules to shake, causing the temperature of the molecules to increase. This infrared strikes the molecules directly instead of being transmitted through a liquid or solid conductor.


No heat is lost through the conductor absorbing the heat. Infrared grills heat up much faster than other grills, though the enormous amount of heat can cause the surface of the meat to brown. The heat makes the cooking of vegetables impractical and meats cannot be cooked for longer than a minute. Also, the air surrounding the food does not heat up, since the infrared heat only affects molecules that it impacts. Hot air dries up food, which is not always the desired result when cooking. However, some infrared grills do heat the air, though they generally heat the air 50 percent less than other grilling methods.

About the Author

Charles Pearson

Charles Pearson has written as a freelancer since 2009. He has a B.S. in literature from Purdue University Calumet and is currently working on his M.A. He has written the ebooks "Karate You Can Teach Your Kids," "Macadamia Growing Handout" and "The Raw Food Diet."