Infrared grilling: the complete buying guide

Infrared grills reach searing temperatures in minutes, lock in more juice than conventional gas, and virtually eliminate flare-ups. If you’re choosing your next barbecue, this guide covers everything, from how infrared grilling technology works to which models are worth buying.

Is infrared good for grilling?

Infrared grilling is superior to conventional gas or charcoal for high-heat searing. Instead of heating the air around your food, an infrared burner emits radiant heat that goes directly into the surface of the meat: the same principle as the sun warming your skin. The result is a restaurant-quality crust in two to three minutes, compared with five to eight on a standard gas grill.

Conventional grills lose a large portion of their heat through convection; hot air simply drifts away. Infrared systems waste almost none of it, which means the grill reaches 370-480°C on the cooking surface without the extended warm-up. For steakhouses and professional kitchens, this has been standard practice for decades. Home grilling is catching up.

An infrared burner puts heat directly into the food, not into the air around it. That’s the difference between a good crust and a great one.

Is it healthy to cook with infrared?

Infrared grilling is one of the healthiest ways to cook meat outdoors. Because the intense, direct heat seals the food’s surface almost instantly, far less moisture is lost: studies comparing infrared and conventional gas cooking show that infrared retains 35% more juice in a standard chicken breast.

Less moisture lost also means fewer drips falling onto the burner, which dramatically reduces the production of polycyclic aromatic hydrocarbons (PAHs), the carcinogenic compounds associated with charred, flare-up-heavy grilling.

The technology does not use radiation in any harmful sense. The infrared spectrum sits well below ultraviolet light. It is simply heat energy, the same wavelength a wood fire produces, delivered with far more precision and control.

What is the healthiest method of grilling?

Of all common grilling methods, infrared with a drip-management system produces the fewest harmful compounds. Charcoal produces the most smoke and PAH exposure. Standard gas is cleaner but still subject to flare-ups. Infrared reduces flare-ups by eliminating direct contact between the burner and dripping fat, making it the cleanest option for regular use.

What foods cook best with infrared?

Thick steaks, lamb chops, lobster tails, and whole fish are where infrared excels: anything that benefits from a hard, fast sear on the outside while staying rare or medium inside. Vegetables like courgette, asparagus, and peppers caramelise beautifully rather than steaming. The one adjustment: thinner cuts (chicken breast, fish fillets under 2 cm) need closer attention, as the high heat can overshoot quickly. Most infrared grills include a conventional burner zone precisely for this reason.

Trying to decide between infrared and a traditional gas setup? Our team in the Algarve showroom can walk you through a demonstration of both technologies. Visit our showroom.

What are the disadvantages of infrared cooking?

Infrared grills have three genuine drawbacks worth knowing before you buy. First, the learning curve: the intense heat requires a slight adjustment in timing, particularly for anyone used to slow-cooking on conventional gas. Second, the price point, entry-level infrared burners start at around €400, and premium models from Napoleon Grills sit between €1,200 and €3,500. Third, some infrared grates are more demanding to clean than standard porcelain-coated cast iron, as the ceramic or glass panels that distribute heat require gentle handling.

None of these is a dealbreaker; they are simply things to anticipate. With two or three cooks, the timing becomes intuitive. The higher purchase price is offset by lower fuel consumption. Infrared grills typically use 30-50% less gas per session to reach the same output temperature.

Who makes the best infrared grills?

Napoleon Grills is widely regarded as the benchmark for the best infrared grills at the premium end of the market. The Canadian manufacturer pioneered infrared burner integration in home grilling and holds multiple patents on its SIZZLE ZONE infrared side burner and infrared rear rotisserie burner, both of which feature across its Prestige and Prestige Pro ranges.

At BBQ’s Algarve, Napoleon is our most-recommended brand for customers who want infrared technology without sacrificing build quality or warranty support. Here are the three models we stock and sell most frequently:

Napoleon Prestige 500 RSIB

Stainless steel construction throughout, 13 kW SIZZLE ZONE output, and Bluetooth-connected thermometer. Built for serious home cooks. 

Napoleon Rogue 425 SIBSS

A more compact footprint with an integrated infrared side burner. The entry point into Napoleon’s infrared range for terraces and smaller outdoor spaces.

See the full Napoleon range

Not sure which Napoleon model fits your terrace layout? Tell us your space dimensions and typical cook size, and we’ll come up with the best options.

Frequently asked questions

Does infrared grilling dry out food?

No. Infrared retains significantly more moisture than conventional gas grilling. Because the surface seals quickly, the internal juices have less time to escape. Tests on standard cuts consistently show 30-40% higher moisture retention compared to equivalent cooking times on a standard burner. The key is not to overcook: infrared speed demands more attentive timing.

Can I retrofit an infrared burner onto my existing gas grill?

Some grills accept aftermarket infrared conversion kits, but compatibility is not universal. Napoleon’s SIZZLE ZONE side burners are designed as self-contained units within Napoleon grill bodies; they are not sold separately for retrofitting. If your goal is true infrared performance, a purpose-built model is more reliable and cost-effective in the long run than modifying an existing unit.

How do I clean an infrared grill grate?

Turn the infrared burner to maximum for five minutes after cooking. This burns off most residue. Once cooled, use a soft brass brush rather than a steel one, as steel can damage ceramic elements. Avoid immersing infrared ceramic plates in water or using abrasive cleaners. Napoleon’s infrared components are designed to be low-maintenance; a monthly deep clean is sufficient for regular use. Visit our guide to cleaning grilling grids.

Are the best infrared grills worth the higher price?

Yes, if you grill regularly and value sear quality. The premium over a standard gas grill, typically €400-€900 more for a mid-range Napoleon, pays back in lower gas consumption, fewer replaced parts (fewer flare-up incidents mean less grate damage), and noticeably better results on high-heat proteins. For occasional weekend grilling, a conventional model may be sufficient; for anyone who grills twice a week or more, the difference is tangible every session.

Visit our showroom in Almancil to get a personalised recommendation from our team, or browse our full range of grills online.