In addition to producing an incredible heat source, infrared burners reduce the cooking time of your food while consuming less gas.
Benefits of Infrared Grills
- Accelerated Cooking: Napoleon® infrared burners deliver intense heat that traditional tube burners can't match, allowing foods to sear perfectly and seal in their flavorful juices.
- Shorter Preheat Time: The intense heat of these burners allows you to preheat your grill faster. No preheating is required when using your infrared burner, just turn it on and start cooking!
- Better Fuel Consumption: Infrared burners use less fuel than tube burners. This efficiency is attributed to the means by which the energy penetrates the food. With a tube burner, the air surrounding the burner is heated by the flame and it rises to cook the food. Whereas with an infrared burner, the infrared radiation penetrates the food directly (like the sun warming the skin).
- Faster cooking time: Thanks to the intense heat, cooking time is significantly reduced. Cooking can take up to four times less time than with a tube burner, which is a considerable time saving.
- Savings: All the benefits mentioned above save money, by saving energy.
How does infrared cooking work?
The traditional method of infrared cooking is charcoal cooking. The glowing briquettes transmit infrared energy to the food, which cooks with very little drying. Napoleon® Infrared Burners work the same way. Each burner has 10,000 holes, each with its own flame, that make the ceramic surface glow. This glow produces the same type of infrared heat, without the disadvantage of charcoal, which can be messy. It also provides a more even and controllable heat than charcoal. For searing, the burners can be set to “High” and then lowered for slower cooking. In short, Napoleon® infrared burners produce intense radiation that will make your steaks, burgers and meats juicier and more flavorful. For cooking times and more tips, consult the infrared cooking chart in your manual.
How to cook a steak with the infrared burner?
The perfect steak starts with a perfect cut and the meat should be well marbled. The steak should be about an inch thick. As it cooks, the fat acts as a natural tenderizer. It will keep the meat tender and juicy. Preheat your grill on high with the lid closed for five to ten minutes. Place your steak on the infrared burner for about two minutes on each side. The intense heat will sear your meat and seal in the juices. You will also get the perfect rare steak. For medium rare, move your steak over an indirect heat zone and cook for about four minutes. For well done, cook it over the tube burner and cook for about four minutes on indirect heat.