An apparatus for cooking food (32, 32a) with infrared radiant energy, the cooking apparatus comprising: an emitter chamber (80, 80', 80") having an outer surface and an inner surface, wherein the inner surface defines a broiling cavity of the emitter chamber (80, 80', 80"), and the broiling cavity of the emitter chamber (80, 80', 80") is adapted for receiving the food (32, 32a); an outer chamber (26, 26') having an inner surface that defines a cavity of the outer chamber (26, 26'), wherein the emitter chamber (80, 80', 80") is positioned in the cavity of the outer chamber (26, 26'); and a heating unit (22, 22", 42') for heating the outer surface of an emitter chamber (80, 80', 80") so that heat energy is transferred by conduction from the outer surface of the emitter chamber (80, 80', 80") to the inner surface of the emitter chamber (80, 80', 80"), and the inner surface of the emitter chamber (80, 80', 80") emits infrared radiant energy into the broiling cavity of the emitter chamber (80, 80', 80") so that a majority of the energy that is transferred to the food (32, 32a) within the broiling cavity of the emitter chamber (80, 80', 80") is in the form of infrared radiant energy that is directed to the food (32, 32a) from a plurality of directions by emission of the infrared radiant energy, reflection of the infrared radiant energy or any combination thereof, wherein the food (32, 32a) in the broiling cavity is not exposed to any gases from the cavity of the outer chamber (26, 26') which have been heated by the heating unit, and the emitter chamber (80, 80', 80") has an end which is partially closed by an end wall (76, 306), characterized in that the end wall (76, 306) includes at least one discharge aperture (81, 81 ") which extends through the end wall (76, 306) such that the discharge aperture through the end wall is located in a lower portion of the emitter chamber (80', 80"). an emitter chamber (80, 80', 80") having an outer surface and an inner surface, wherein the inner surface defines a broiling cavity of the emitter chamber (80, 80', 80"), and the broiling cavity of the emitter chamber (80, 80', 80") is adapted for receiving the food (32, 32a); an outer chamber (26, 26') having an inner surface that defines a cavity of the outer chamber (26, 26'), wherein the emitter chamber (80, 80', 80") is positioned in the cavity of the outer chamber (26, 26'); and a heating unit (22, 22", 42') for heating the outer surface of an emitter chamber (80, 80', 80") so that heat energy is transferred by conduction from the outer surface of the emitter chamber (80, 80', 80") to the inner surface of the emitter chamber (80, 80', 80"), and the inner surface of the emitter chamber (80, 80', 80") emits infrared radiant energy into the broiling cavity of the emitter chamber (80, 80', 80") so that a majority of the energy that is transferred to the food (32, 32a) within the broiling cavity of the emitter chamber (80, 80', 80") is in the form of infrared radiant energy that is directed to the food (32, 32a) from a plurality of directions by emission of the infrared radiant energy, reflection of the infrared radiant energy or any combination thereof, wherein the food (32, 32a) in the broiling cavity is not exposed to any gases from the cavity of the outer chamber (26, 26') which have been heated by the heating unit, and the emitter chamber (80, 80', 80") has an end which is partially closed by an end wall (76, 306), characterized in that the end wall (76, 306) includes at least one discharge aperture (81, 81 ") which extends through the end wall (76, 306) such that the discharge aperture through the end wall is located in a lower portion of the emitter chamber (80', 80").