The heat can then be adjusted to a lower setting Heat exchanger while the inside of the food is brought up to temperature without worrying about drying out the food. With infrared technology we are able to gain the convenience of a gas grill with the superb flavor usually associated with charcoal BBQs. The pressurized gas turns the flame red instead of the blue flame you are used to seeing and the flame is tiny.

The truth is different for each cook and deciding whether infrared grilling technology is right for you and your family's barbeque depends on what your predominantly cook and how you use your barbecue grill. The concave groove in the cooking grids is meant to hold any moisture that drips out of the food in the first few minutes while searing is sealing the surface of your steak.

The conduction that creates heat at the grilling surface will be hotter than the convectional heat surrounding the food making it easy to miscalculate time and burn the outside of your food.When your food is placed on an infrared grill the heat will sear the outside layer of the food within a minute. When hot air surrounds your food, the food sweats, it drips and loses moisture just like you do on a hot day. An infrared grill is the easiest grill you will even need to clean. This is because the electrode is exactly like a small spark plug. Convection and conductive heat transfer dries the food in the process of cooking.

After infrared grills had proven their worth commercially, grill manufacturers began making the grills more versatile for the residential market. Put the food on the cooking grates and close the hood so the heat surrounds the food and cooks it - very similar to a broiler or a convection oven but outside. A clean grill will last decades longer than a dirty grill.Heat can cook three different ways. Anything falls through the grates to the burner, it is incinerated.The benefit to cooking with infrared is flavor. The hot air (or hot water, or oil) cooks the food by surrounding it with heat. There are no barbeque heat shields or flavorizer plates hanging between the cooking grates and the gas burner.