Pros of cooking with infrared
Adding to the fact that it produces an unbelievable source of heat, the infrared burner reduces the cooking time while using less gas.
Pros of the infrared grill
- Faster cooking: Napoleon infrared burner produces intense heat that traditional tubular cooker can’t match, which allows to sear perfectly your food and keep the savory juice.
- Shorter pre-heat time: the intense heat of these burners allow to pre-heat the BBQ faster. No pre-heat is required to use your infrared burner, you only have to start it and cook.
- More efficient gas consumption: the infrared burner need less fuel than a tubular burner. We link this efficiency to the way that the energy gets in the food. With a tubular burner, the air around the burner is heated by the flame and it gets up to cook the food. With an infrared burner, the infrared radiance penetrates directly the food (like the sun warming your skin)
- Shorter cooking time: thanks to the intense heat, the cooking time is reduced. Cooking your meal can take up to four times less time than cooking it with tubular burner, which is a considerable time-saving.
- Savings: all the pros mentioned above allows you to save money while saving energy.
How does it work?
The traditional infrared cooking method is the charcoal method. Incandescent briquettes transmit infrared energy to the food, that cooks without drying. Napoleon infrared burner works the same way. Each burner has 10 000 holes, each possessing their flame, which get the ceramic Incandescent. This glow produces the same type of infrared heat, without the cons of charcoal, that can get dirty.
The heat is more uniform and easier to control than charcoal. To sear your food, the burner can be set to “High” and then, to “Low” for a slower cooking. In short, Napoleon infrared burner produces an intense glow that will get your steak, hamburgers, and meats juicier and tastier. To know the cooking time and other tips, follow the infrared cooking chart in your handbook.
How to cook a steak on an infrared burner?
The perfect steak starts with a perfect cut and the meat needs to be marbled. The steak needs to be at least an inch thick. Through the cooking, the fat act as a natural tenderizer. It keeps the meat tender and juicy. Preheat the grill at high, with the id closed, for five to ten minutes.
Put the steak on the infrared burner for two minutes on each side. The intense heat will sear the meat and lock the juices in. You will get a perfectly rare steak. For a well-done cook, move your steak over an indirect heat zone, and keep cooking for four extra minutes.