TRU‑Infrared™ cooking technology heats your food at the grill's surface, retaining flavor other grills let escape. That means you'll be enjoying juicier hot dogs, burgers, steaks or whatever else you love to grill.

True infrared grills actually limit the hot air that comes into contact with your food.

COOKING TECHNOLOGY: TRU‑Infrared cooking technology prevents flare-ups, delivers even heat and cooks up to 50% juicier food. Heat is transferred from the coil directly to the grate, not into the air. The grate vaporizes drippings and sends the flavor back.

But in an infrared grill, there is an infrared element between the grates and the flame. The gas heats the infrared element, which then radiates intense heat to the food. Enthusiasts say infrared grills are good at searing meat, providing uniform heat to cut down on flare-ups.

There are two major benefits to using infrared radiation for cooking, most notably with grilling. The first is the directness of the heat source: Since infrared burners use specific ceramic, metal or glass to minimize the output of convection heat, the grill concentrates only radiation heat on the food.

The radiant heating provided by an infrared burner is considerably more efficient than that of an open grill flame, using less fuel to achieve the same results. This is because the flame isn't exposed to the air, reducing overall heat loss, especially when the grill lid is open.

The biggest difference between infrared and traditional BBQ Grill is that infrared grills get much hotter. Most grills max out at 500°F. Infrared grills can produce up to three times as much heat. This extra heat has a huge added benefit: it triggers the Maillard reaction.

There are two major benefits to using infrared radiation for cooking, most notably with grilling. The first is the directness of the heat source: Since infrared burners use specific ceramic, metal or glass to minimize the output of convection heat, the grill concentrates only radiation heat on the food.

The biggest difference between infrared and traditional BBQ Grill is that infrared grills get much hotter. Most grills max out at 500°F. Infrared grills can produce up to three times as much heat. This extra heat has a huge added benefit: it triggers the Maillard reaction.

Temperature settings is the primary difference between an infra-red grill and a gas grill. Infrared grills generate substantially greater temperatures than conventional gas burners. It is not uncommon for infrared burners to achieve temperatures above 700°F.

In short, infrared radiation ensures food is heated via radiation and not convection, and thus provides far more even, consistent heat across the entire grill. The second, and arguably more publicized, aspect of infrared grilling is its efficiency and the temperature of the heat source.

With new models of infrared outdoor grills on the market, some are questioning the safety of these high-powered cooking devices. High-energy forms of EM radiation, such as X-rays may pose a cancer risk, but infrared broilers, barbecues and microwaves don't have enough power to alter or damage DNA.

Ionising Radiation and Food Safety There is no doubt that infrared can inactivate pathogens in our food. However, it may not be suitable for treating some heat sensitive food products such as fruits and seafood.

Is it safe to cook with infrared? The current research on infrared radiation is that it is not powerful enough to alter the molecular structure of food cooked using it as a heat source, and its food results are safe for human use and consumption.

In short, infrared radiation ensures food is heated via radiation and not convection, and thus provides far more even, consistent heat across the entire grill.

High-energy forms of EM radiation, such as X-rays may pose a cancer risk, but infrared broilers, barbecues and microwaves don't have enough power to alter or damage DNA.