What Is an Infrared Burner, Really?

In normal gas grills, the flame heats metal bars or grates and the hot air circulating in the cook box does a lot of the cooking. Infrared burners flip the script and focus on radiant heat instead.

While the exact design varies, most IR burners follow this pattern:

1. Gas flame burns under or behind a special surface (ceramic, glass, or a perforated emitter plate).
2. That surface gets extremely hot—often 800–1,000°F+.
3. The hot surface radiates heat as infrared energy, directly into the food above it.

The result is a super-concentrated heat zone that can create:

• fast, restaurant-style sear marks,
• a deep brown crust (the Maillard reaction), and
• shorter sear times for thick steaks and chops.

“Infrared” doesn’t mean “mystical flame.” It simply means the burner’s main job is to create radiant heat instead of just hot swirling air.

Types of Infrared Grill Burners

Not all infrared burners look the same when you lift the lid. Here are the most common styles you’ll see on modern gas grills and outdoor kitchens:

Ceramic Infrared Burners

• Gas flame burns under a ceramic tile or panel with lots of tiny ports.
• When hot, the ceramic glows bright orange/red.
• Often used for very high-output sear zones.

Pros: Intense heat, quick recovery, classic steakhouse-style sear.
Cons: Ceramic can crack if mistreated; more sensitive to impact and drips if not cleaned.

Glass / Quartz Infrared Burners

• Gas flame heats a glass or quartz element that radiates heat forward.
• Smoother appearance; often used in premium designs.

Pros: Even radiant heat, sleek look, often easier to wipe down.
Cons: Can be expensive to replace; require proper cleaning and care.

Emitter Plate / “Infrared-Style” Systems

• Standard tube burners under a solid or perforated metal emitter plate.
• Plate blocks direct flame, reduces flare-ups, and radiates heat upward.

Pros: Good compromise between traditional burners and full IR; often easier to control at mid-range temps.
Cons: Usually not as blisteringly hot as true ceramic IR at full power.

Rear Infrared Rotisserie Burners

• Vertical or horizontal ceramic/glass IR burner mounted at the back of the grill.
• Used primarily for rotisserie cooking: chickens, roasts, etc.

Pros: Gorgeous rotisserie browning and self-basting roasts.
Cons: Not a general cooking burner; often “specialty use” only.

When you see “infrared” in a spec sheet, look for which of these designs the manufacturer uses and whether it’s a single sear zone or part of the main burner array.

Infrared vs Standard Gas Burners

So what’s the real-world difference between cooking on an infrared burner and a regular gas burner?

Heat Output & Preheat Time

• Infrared: Very high peak heat; can reach steakhouse searing temps in a few minutes.
• Standard burners: Lower peak heat but more flexible for gentle grilling and low-and-slow cooks.

Cooking Style

• Infrared: Primarily direct, radiant heat—perfect for searing and quick cooks.
• Standard burners: Mix of convection (hot air) and conduction (grate contact); better for indirect zones and longer cooks.

Flare-Ups

• Infrared: Many systems reduce or nearly eliminate flare-ups because food drips hit a hot plate or ceramic instead of open flame.
• Standard burners: More prone to flare-ups over open burners and flavorizer bars—especially with fatty cuts.

Control & Flexibility

• Infrared: Incredible at one job—searing hot and fast. Low and slow can be trickier depending on design.
• Standard burners: Better overall when you want a full range of temps from low-and-slow to medium to high.

Think of infrared as a dedicated turbo zone: it shouldn’t replace your main burners—it should supercharge them.

Infrared Burner Pros (When They Shine)

When used correctly, an infrared burner can turn a good grill into a great one. Here’s where IR earns its hype:

• Restaurant-Level Searing: IR burners can create a deep, even crust in a minute or two per side on steaks, chops, and burgers.
• High Peak Temperatures: Many IR sear zones reach 800–1,000°F+, well above typical main burner temps.
• Fewer Flare-Ups: Because drippings hit a hot plate or ceramic surface, you often get fewer big flare-ups than with open burners.
• Fast Preheat: IR burners usually come up to searing temperature faster than a full cook box warmed by standard burners alone.
• Great for Thick Cuts: You can sear thick steaks quickly, then finish over lower heat on the regular burners (perfect for reverse sear methods).

If seared steaks are your personal love language, an IR burner is one of the most satisfying grill upgrades you can make.

Infrared Burner Cons & Limitations

Infrared burners are powerful, but they’re not ideal for every situation or every home cook. A few realistic tradeoffs:

• Learning Curve: Infrared heat is intense. It’s easy to overcook thin cuts until you learn timing and distance.
• Less Gentle at Low Temps: Some IR systems don’t like “medium-low”—they’re either fairly hot or blazing hot.
• Specialty Use: Many owners end up using IR primarily for searing, not as their everyday burner.
• Replacement Cost: Ceramic or glass elements and emitter plates can be pricier to replace than standard burners.
• Not Ideal for Everything: Many delicate foods (thin fish fillets, some veggies) prefer a more moderate, controllable heat source.

Infrared should feel like a bonus tool you reach for on purpose—not a mandatory setting you fight with every time you grill.

Infrared Burner Myths (Debunked)

Infrared marketing has created a lot of confusion. Let’s clear up a few persistent myths:

Myth #1: “Infrared grills never flare up.”

Reality: They can flare less, but enough fat in one place will still cause flames or smoke. Proper preheat, spacing, and cleaning still matter.

Myth #2: “Infrared is always better than regular gas.”

Reality: It’s better for specific jobs—mainly high-heat searing and rotisserie browning. Traditional burners are often better for all-purpose grilling and low-and-slow cooks.

Myth #3: “Infrared will automatically cook your steak perfectly.”

Reality: Infrared gives you the heat potential. You still need proper timing, internal temperature checks, and a good technique (like reverse searing) to hit your preferred doneness.

Myth #4: “Infrared burners are impossible to control.”

Reality: Modern IR zones often give you a usable range (especially on emitter-style systems). They’re still more aggressive than standard burners, but not “all or nothing” if you learn your grill’s sweet spots.

Best Uses: Steaks, Burgers & Sear Zones

If you’re wondering, “What should I actually cook on this thing?” start here. Infrared burners shine when you want:

1. Steaks & Chops

• Thick ribeyes, NY strips, tomahawks, pork chops, and lamb chops.
• Sear each side on IR, then move to moderate heat to finish to temp.

2. Burgers with a Real Crust

• IR can create a crispy exterior without drying out the interior.
• Watch thin patties closely—they cook very fast over IR.

3. “Reverse Sear” Finishes

• Cook gently first (indirect or low heat), then blast on IR for the final crust.
• Works on gas, pellet, and charcoal setups paired with an IR sear station.

4. Rotisserie Roasts (Rear IR Burners)

• Rear IR burners are perfect for chickens, roasts, and rolled meats.
• They brown the exterior evenly while the roast self-bastes as it spins.

For slow, smoky cooks (ribs, pork shoulder, brisket), you’ll rely less on the IR burner and more on traditional burners or your smoker. Use IR as the final sear tool, not the low-and-slow workhorse.

How to Use an Infrared Burner (Step-by-Step)

Here’s a simple, repeatable way to use an infrared sear burner without burning dinner.

Step 1: Preheat Properly

• Turn the IR burner to the manufacturer-recommended setting (often high).
• Close the lid and preheat for 5–10 minutes until the burner is glowing and grates are screaming hot.

Step 2: Season & Dry the Meat

• Pat steaks or chops dry with a paper towel.
• Season generously with salt and pepper (and any rub you like).
• Dry surfaces sear better than wet ones.

Step 3: Sear on Infrared

• Place meat on the IR grates and don’t walk away.
• Sear 45–90 seconds per side to build your crust (timing depends on thickness and heat level).
• Use tongs—not a fork—to flip.

Step 4: Finish Over Regular Burners

• Move meat to a medium or indirect heat zone on standard burners.
• Finish cooking until your desired internal temperature (use an instant-read thermometer):
• • Rare: ~120–125°F
  • Medium-rare: ~130–135°F
  • Medium: ~135–145°F

Step 5: Rest & Serve

• Let steaks rest for 5–10 minutes so juices redistribute.
• Slice against the grain and serve.

Infrared is perfect for a “sear-then-finish” or “reverse sear” process. Think of it as the last step in building flavor and texture, not the entire cook.

Infrared on Gas, Pellet & Hybrid Grills

How infrared burners show up depends on the type of grill you own or are planning to buy:

Gas Grills with Infrared Sear Zones

• Most common setup: a dedicated IR “sear station” to one side of main burners.
• Gives you the best of both worlds—standard burners for everyday cooking + IR for searing.

All-Infrared Gas Grills

• Some grills use infrared across the main cooking area.
• Great for high-heat cooking; less flexible for low-temp work unless the system is designed for good control.

Pellet Grills + Infrared Add-Ons

• Pellet grills excel at low-and-slow with smoke, but many struggle with intense sear temps.
• Adding a gas IR sear station (in an outdoor kitchen island) creates a powerful combo: smoke on pellet, sear on IR.

Charcoal Grills + Infrared Inserts

• Some accessories use IR-style plates or baskets in a charcoal environment.
• Charcoal already gets very hot; IR-style inserts mainly add flare-up protection and more focused radiant heat.

When designing an outdoor kitchen, many homeowners choose a primary grill + IR sear zone combo for maximum flexibility over the next 10–15 years.

Maintenance, Care & Safety Tips

Infrared burners last longer and perform more consistently with a bit of basic care.

Cleaning Infrared Burners

• Follow the manufacturer’s cleaning instructions (especially for ceramic or glass surfaces).
• Let the burner run on high for a few minutes to “burn off” residue after cooking, then cool fully.
• Avoid banging or scraping ceramic tiles; use soft brushes where recommended.
• Keep emitter plates free of heavy buildup that could block ports.

Checking for Damage

• Inspect ceramic or glass for cracks, chips, or blocked holes.
• Look at flame patterns—uneven or “lazy” flames can indicate clogs or pressure issues.
• Replace damaged IR elements with OEM parts designed for your specific grill.

Safety Basics

• Always preheat with the lid open or according to your manual’s recommendations.
• Keep flammable items away from the front of the sear area—it’s hotter than your regular burners.
• Use long tongs and heat-resistant gloves around IR zones—they radiate serious heat.

Common Infrared Mistakes to Avoid

A few simple tweaks can prevent most infrared “disasters”:

• Using IR as the only cooking zone: You still need regular burners or a separate grill for low/medium heat jobs.
• Skipping preheat: Underheated IR burners won’t sear well, leading to gray, steamed steaks instead of a crust.
• Leaving food unattended: Infrared can overcook thin cuts fast. Stay close and use a timer your first few sessions.
• Overcrowding the sear zone: Too much food at once can reduce performance and cause steamy conditions.
• Neglecting cleaning: Heavy grease buildup can affect performance and create hot spots or uneven heating.

Used well, an infrared burner becomes your secret weapon for steak nights—not a source of stress.

Infrared Burners FAQ

Further Reading from Solavi Living

Build a full plan around your fuel type, grill choice, and outdoor kitchen layout with these related guides:

• Grill Fuel Guide: Gas vs Pellet vs Charcoal
• Built-In vs Freestanding Grills Comparison
• Outdoor Kitchen 101: The Complete Beginner Guide
• Outdoor Kitchen Buying Guide
• Outdoor Kitchen Budget Guide (2026 Edition)