Air and gas flow through these holes to burn at approximately 1,650 . They do not heat ceramic chips, charcoal or other secondary materials. They use less energy to achieve the same cooking results. They require little or no preheating time. Cool down time is also decreased, saving on air conditioning costs as well as cooking-energy costs.
Radiant energy is delivered more directly to the food, and warms less air.
Therefore, the food cooks more quickly, resulting in a greater retention of food weight. Less heating of the surrounding air results in a cooler kitchen. Some infrared broilers cook both sides of the food simultaneously, increasing productivity and decreasing total cooking time.