While cooking by infrared cooker may sound like new technology it is actually quite old.
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The heat from the coals is transferred to food until it reaches the proper temperature.
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Another advantage to infrared grills is that they aren t prone to flare ups since anything that drips from the food is instantly vaporized when it hits the glass or ceramic.
In fact if induction stove tops get hot it s because of reverse heat transfer from the cooking pot back to the glass top like a hot pot set on a counter transfers heat to the counter.
The plate then produces many tiny flames across its entire surface meaning a very intense even heat is produced.
Charcoal grilling is perhaps the oldest form of infrared cooking.
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Induction cooking happens through an electromagnetic field.
According to tec pioneers of the infrared burner concept the first plates used for infrared burners were ceramic.
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What many people do not realize is that they have most likely used forms of infrared cooking in the past.
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And an infrared grill with its cooking temperature approaching 1 000 f happens to be perfect for that.
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It might only take a minute on each side and even less for thin cuts like skirt steak.
It needs an induction rated pot on the burner for it to heat.