“Infrared” is the latest buzzword to hit the grilling and outdoor cooking industry. The term makes for a great sales pitch because it sounds high-tech, and consumers love it when they’re buying new technology. However, infrared heat as a cooking method isn’t all that new. It’s actually been around for quite some time.
Functionality
If you’re interested in reading a few infrared grill reviews to figure out which brand or model will be best for you, you first have to understand how these grills function.
To put it simply, this type of cooking is using directed at the food—and not just the surrounding hot air—and as a result, the food heats up or cooks, oftentimes faster than other methods.
In essence, your microwave, oven and even toaster use radiant or infrared glow.
In terms of grilling with glow, the concept is similar. Starting in 2000 when the patent on them expired, many manufacturers jumped at the chance to incorporate this type of heating technology into their designs.
The original burner consisted of a gas burner under several layers of stainless steel emitters. The gas heated the stainless steel, which then heated the grill to cook the food.
Other early models encapsulated the burner in ceramic tile, but the process remained the same: the tile heated up, which heated this device to cook the food.
A more popular design today is to cover the gas burner with a metal barrier to heat this stove to cook the food.
Benefits
There are two significant reasons why infrared has become so popular with grillers: 1. The speed at which it heats up; and 2. the extremely hot temperatures.
1. Speed
One grilling blogger stated that it’s not unusual for this stove to reach 700 degrees Fahrenheit in 7 minutes, that’s 100 degrees per minute, which is super fast.
The science behind the speed is really just a matter of faster vibrations between the atoms in the plate surrounding the burner. As the atoms heat up, they speed up in vibrations, which results in producing more heat.
2. Extreme heat
Some grills offer or sections as a way to quickly caramelize meat. Technically, this type of cooking isn’t searing in juices because, according to that same blogger, searing occurs at lower temperature ranges. Rather caramelization is that browning effect on meat that happens at hot temperatures.
However, it’s all too easy to burn or overcook your dinner because of the intense capability of infrared burners. In that case, they deserve your full attention, especially until you get the hang of cooking with the technology.
Ready to start your own reviews? Then check out these models and their features.
Char-Broil Performance TRU 480 3-burner GG with Side Burner
Start up this stove with the Sure Fire Electronic Ignition; there’s an igniter at each of the three burners. The company’s patented TRU technology is designed to eliminate hot spots, or cold spots, for that matter.
Also, 3 grate-level temperature gauges help grillers control heat. Total cooking area equals 660 square inches. Finally, a large storage space in the unit offers added convenience.
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Char-Broil TRU Grill2Go X200
Who says you can’t take technology on the road? This condensed version provides all the best features of its larger grill cousins, but travels easily.
The die-cast aluminum construction withstands tough environments, whether that is a rugged campsite or an overly enthusiastic tailgate party.
It measures at 23.7” x 15.7” x 13.6” and requires minimal assembly. It also boasts 200 square inches of cooking surface on stainless steel grates.
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Char-Broil TRU Urban GG with Folding Side Shelves
With two cooking areas, it is easier to control the heat of this infrared grill, even with just two burners. The first area is 320 square inches, which is better for food that needs hot heat.
The second area is 125 square inches, and more suited for items that prefer a lower temperature. Folding shelves flank the grill, giving cooks extra room, but not taking up a lot of storage space.
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Infrared Grills Review 2017 posted first on http://www.hopperwise.com
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