| | |  | | Solaire infrared barbecue 56" Stainless steel Built-in | Solaire barbecue grill has three main burners at 82,500 BTU/hr, and Dual side burner at 17,000 BTU/hr. can be ordered with a "searzone" with 2 infrared burners and one conventional burner (Solaire calls this InfraVection). The Solaire 56" grill is large with 1027 of total cooking area but cooks like a much larger grill. You can also order a Burner conversion kit and you can change back and forth as you want or need. Also available is a , cart (sold seperate).
Infrared energy is comprised of those frequencies that exist just below the red end of the visible spectrum, and for cooking properties they have a very unique benefit - when they strike organic molecules (such as any type of food), they cause the molecules to vibrate, thereby creating heat. Although almost any type of electromagnetic energy can cause heating, for the purpose of cooking, infrared energy is the perfect choice.
WHY INFRARED IS BETTER FOR GRILLING
When we grill, we are replicating the oldest cooking method known - the open fire. In a natural fire, whatever the fuel being used (wood, charcoal, etc.) there is a tremendous amount of infrared energy being produced. This is easily verified by color. A wood fire burns yellow-orange. Coals glow a dull red. Physics tells us that any heat source will emit light at a wavelength nearest the wavelength of the dominant energy production, so, in simple terms, the redder it gets, the more IR it's producing. A blue gas flame can't replicate the open fire experience because it simply produces the wrong "color" of heat.
Another significant benefit of infrared grills is in moisture retention. As we discussed earlier, convection heats by first heating air, then pushing that hot air onto the food. Think for a minute what a hot wind does to your skin. It dries it out. A convection grill is doing the same thing to your food. All that rising hot air carries away a little bit of moisture each time it blows by. Infrared energy has an opposite effect, actually driving moisture away from the surface and deep into the item being grilled. This process enhances flavor and creates a succulence that is difficult to replicate with other cooking methods. Take a look at the complete Benefits of Infrared page for more details.
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