There’s nothing like enjoying your own grilled steak, chicken and other specialties from home. Both red and white meat can be cooked on an infrared grill. In fact, we also have it and I can say that it’s really a good investment since it makes grilling easier and faster .
There are three ways to cook: conduction, convection, and radiation. Outside of the cooking science classroom radiation is known by a number of other names because of the negative connotations, but whether you are cooking by radiant heat, infrared, or microwave, radiation is the new kid on the block. Increasingly, infrared is becoming the method of choice for a lot of cooks, particularly for the backyard chef using infrared gas grills and burners on the market.
Conduction: This type of cooking is the direct transfer of heat from one thing to another. This is like cooking in a frying pan. The hot pan, in contact with food, transfers heat by touching it. This is the slowest and least efficient form of cooking. On your grill, this is the cooking done by foods in contact with the cooking grate. Convection is cooking by fluid (in science gasses are a fluid) like boiling a potato in water or roasting a chicken in the oven. In your grill, convection is the flow of hot air around your food, most notably when indirect grilling.
Radiation: This is completely different from these other forms of cooking. Radiation is cooking by use of a form of electromagnetic energy that is directed at the food you cook. This can be like cooking in your microwave or by using radiant heat from an electric heating element like in your oven (specifically for broiling) or toaster.