Infrared
cooking makes use of infrared energy. This is located on a different
part of the electromagnetic spectrum than light. Other areas of this
spectrum include radio waves, microwaves, as well as UV, gamma, and
x-rays.
Unlike regular cooking options, infrared cooking relies upon radiation
for heat transfer. Standard cooking means, on the other hand, use either
conduction or convection. Conduction transfers heat object to object
while convection uses liquid or gas to achieve heat transfer. Radiant
heating goes directly from molecule to molecule as opposed to using
a middle liquid, solid, or gas.
Infrared cooking is highly efficient for this reason. Less energy is
lost going through such hoops as having a flame heating air, a radiant,
and more air before finally heating one's food. This latter example
is the way in which a traditional grill operates. No heat is lost when
you simply make use of radiant heating.
