Infrared cooks at a high heat around 700 degrees. Using the frequencies just beyond visible heat on the light spectrum. It is light we can not see, but our bodies(and food) sure can detect. Traditional grills cook with hot air [sarcasm] (most of us should know what that is based on some of the responses to these boards)and that can and will dry out food....
Infrared causes the molecules to vibrate thereby creating the heat that cooks the food.
Never thought I would eat food that vibrates.....LOL...there I said it before one ya'll said it!
On the other hand, this grill sears the meat quickly and seals in the juices and flavor giving the meat a real nice crust and almost charcoal flavor. from what I understand, the grill surface will season and become better over time. All I did wash brush the steaks with oil and kosher salt. Didn't need any steak sauce. The Infrared system is what all the high end steakhouses use.
Rut-Ro! wrote:
