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The differences between infrared and gas (BBQ) grills

Roasting outdoors, as practiced today, is a product of the 40s with the camping grill and outdoor picnics.

This way of cooking was incorporated into the home life in the year 1950, when the inhabitants of the suburbs began to roast in their backyards, using spherical charcoal grills.

A gas grill emerged a decade later and soon became popular for its ability to regulate heat. But it was not until the early 1980s that the infrared grill produced by TEC emerged to revolutionize the intensity of heat in patio grills.

Gas grills

Designed for barbecues or the outdoor kitchen, the gas stoves are powered by a natural gas line or a propane tank. The grill has three interior cooking levels that help to handle the heat.

There are two or three burners at the lowest level, depending on the size of the grill. The next layer is the grease management system, which includes a series of channels that help divert the oil out of the fire.

The last level of heat dispersion usually contains a layer of ceramic bricks. The cooking surface contains steel or cast iron grills on top of the heat components and has direct contact with food, or pots and breads.

Grills with infrared

Developed and patented by TEC for fast food chains, infrared grills are actually gas adulterated grills with a special infrared component.

The source of fuel for these grills is natural gas or propane that passes through similar gas burners. The flame concentrates on special ceramic tiles that convert heat into infrared energy.

These ceramics, a honeycomb construction, contain up to 30,000 tiny ports from which heat escapes. This cooking mechanism can reach 1200 degrees Fahrenheit (650º C), which can be diffused by an additional layer of ceramic plates.


  • Before turning on the gas line of a grill, it must be checked and tested to verify the existence or not of leaks.
  • The preheating times for gas grills can vary from 10 to 15 minutes depending on the model, while the heating power of the grid is usually measured in BTUs (British Thermal Units).
  • Once the grill is preheated, each burner can be adjusted with a single disc.
  • Infrared grills work more like convection ovens, since the hot air that escapes from the ceramic windows is what cooks the food.
  • The preheating time for these models is faster than traditional gas, taking only five minutes before the grill is ready.
  • Although the benefits of this grill include intense heat, the heat in cheaper models can be difficult to reduce, so slow-cooking meals, including chicken, have a high chance of burning.

Smoke and flavor

  • Both gas and infrared grills are known for the flavors of foods after cooking.
  • Gas-fired foods may have traces of fuel, while those cooked on infrared grills have a hint of ceramic flavor.
  • To combat these flavors, gas cookers can be installed with metal “flavor plates”, instead of regular ceramic bricks, to add a smoky flavor to the dish.
  • For the infrared grills, TEC has created a special ceramic surrounded by glass. Hot air passes through the glass (without touching the ceramic) resulting in a roasted meal with better flavor.

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