Vicissidude writes: With the expiration of a key patent, major gas-grill manufacturers have scrambled to bring infrared cooking to the masses. The grills are still powered by propane and have traditional gas burners that heat mostly by convection — or hot air. But they also can cook foods with radiant heat generated by one or more infrared burners. Char-Broil says its advanced burners operate at 450 to 900 degrees, hotter than the 450 to 750 degrees of standard gas burners. And unlike charcoal, which can require 20 to 30 minutes to reach its 700-degree cooking temperature, heat from the infrared burners can be adjusted quickly. Bill Best, founder of Thermal Electric of Columbia, S.C., developed the technology in the 1960s, primarily to give automakers a faster way to dry the paint on cars.
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