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Why Infrared?

Why is a Solaire Infrared Grill so Special?

The future of BBQ grilling has arrived, and here's a quick report on how it works.
In the simplest terms, infrared energy is light that we cannot see, but our bodies can detect as heat. It is part of the electromagnetic spectrum that includes radio waves, X-rays and visible light. All of these forms of energy have a specific frequency, as represented in the chart below.


Professional steakhouse chefs use ONLY ceramic Infrared Broilers and Grills. Why?


Infrared Light Spectrum

More Flavorful Food: Direct heat sears food quickly, locking in moisture and natural flavor.

Saves Time: Heats up in 3 minutes; cooks 50% faster.

Even Heating: Thousands of gas ports per burner create a uniform cooking temperature.

•Fewer Flare-ups: Drippings are instantly vaporized and turned into flavor enhancing smoke



Grilling on a Solaire is like going to a fine restaurant. In both cases, you end up with wonderful, flavorful food. Solaire brings the technology that the finest restaurants use right to your backyard.



Inside every Solaire are special burners that emit radiant infrared heat. Infrared heat cooks differently than the heat produced from traditional gas grills. Traditional grills cook by convection, that is; the hood is closed and the air around the food is heated. It's the same concept as an oven or clothes dryer. Unfortunately, the result is usually dried out food. Solaire uses infrared, which is high temperature, radiant energy. The food is directly heated & the hood is usually kept open because the food is being heated, not the air. The infrared burner produces intense heat that immediately sears the food, locking in moisture and flavor. The result is succulent food in less than half the grilling time of traditional grills, & since Solaire infrared grills produce such intense, uniform heat, you don't have to worry about hot or cold spots. Flare-ups are also minimized due to the intense heat incinerating any grease drippings into the special V-grates of the Solaire or onto the surface of the burner.


Grill on a Solaire grill just once and you'll experience the convenience, speed, and unmatched taste that only infrared can offer.

When a Solaire Infrared grill has heated up (about 3 minutes) you now have the same kind of heat that real charcoal gives off when it ashes over or turns completely white, only hotter, and YOU'RE in control, not the charcoal.

Why is a Solaire Infrared Grill so Special?

The future of BBQ grilling has arrived, and here's a quick report on how it works.
In the simplest terms, infrared energy is light that we cannot see, but our bodies can detect as heat. It is part of the electromagnetic spectrum that includes radio waves, X-rays and visible light. All of these forms of energy have a specific frequency, as represented in the chart below.


Professional steakhouse chefs use ONLY ceramic Infrared Broilers and Grills. Why?


Infrared Light Spectrum

More Flavorful Food: Direct heat sears food quickly, locking in moisture and natural flavor.

Saves Time: Heats up in 3 minutes; cooks 50% faster.

Even Heating: Thousands of gas ports per burner create a uniform cooking temperature.

•Fewer Flare-ups: Drippings are instantly vaporized and turned into flavor enhancing smoke



Grilling on a Solaire is like going to a fine restaurant. In both cases, you end up with wonderful, flavorful food. Solaire brings the technology that the finest restaurants use right to your backyard.



Inside every Solaire are special burners that emit radiant infrared heat. Infrared heat cooks differently than the heat produced from traditional gas grills. Traditional grills cook by convection, that is; the hood is closed and the air around the food is heated. It's the same concept as an oven or clothes dryer. Unfortunately, the result is usually dried out food. Solaire uses infrared, which is high temperature, radiant energy. The food is directly heated & the hood is usually kept open because the food is being heated, not the air. The infrared burner produces intense heat that immediately sears the food, locking in moisture and flavor. The result is succulent food in less than half the grilling time of traditional grills, & since Solaire infrared grills produce such intense, uniform heat, you don't have to worry about hot or cold spots. Flare-ups are also minimized due to the intense heat incinerating any grease drippings into the special V-grates of the Solaire or onto the surface of the burner.


Grill on a Solaire grill just once and you'll experience the convenience, speed, and unmatched taste that only infrared can offer.

When a Solaire Infrared grill has heated up (about 3 minutes) you now have the same kind of heat that real charcoal gives off when it ashes over or turns completely white, only hotter, and YOU'RE in control, not the charcoal.