How it Works
Using the science of radiant energy to prepare the best-tasting food
Although highly familiar to us, the concept of infra-red radiant energy still mystifies many people. First, its not nuclear radiation. While it works a little like a microwave, it need not be electric. It works like the sun.
The fact is, infra-red radiant energy is among our most widely experienced sources of energy. In scientific terms, infra-red is a form of electromagnetic energy found in the same spectrum that includes visible light, radio waves and microwaves. It can be generated with electricity, gas, wood and by other means. Infra-red energy is extremely beneficial in cooking because it does not dry food out the way hot air does. There is a scientific reason for this: In nature everything is surrounded by a boundary of stagnate molecules of air and water. Infra-red can penetrate this boundary without disturbing it, directly transferring the energy to food with minimum moisture loss. However, hot air can not deliver its energy to food without displacing this boundary layer which results in drying and consequently dries food out as it cooks by draining it of its natural juices.
Let's explore two very familiar examples of infra-red:
Warmth of the sun and the intense cooking capacity of glowing charcoal. Everyday the earth is warmed by radiant energy from the sun. Infra-red energy is transferred directly from its source to the object being heated. The sun's infra-red energy radiates through the cold vacuum of space and penetrates our skin. Electrons in the skin's atoms begin to move fast, creating friction which generates heat and causes us to feel warmth.
Glowing charcoal produces this same molecular activity in food. The glowing coals radiate energy, which cooks food with very little drying effect. And as the juices that do escape and drops onto the coals, they are vaporized into smoke, which rises back up to the food, giving it that great outdoor grilled taste.
However, there are crucial differences between TEC infra-red grills and charcoal grills. Most importantly, although charcoal radiates infra-red energy, this radiant heat consists no more than 25% of the energy produced in charcoal grilling. The remaining 75% or more of the heat generated is hot air and hot air dries out food as it cooks it. But TEC grills cook with 100% infra-red energy so even well-done meat remains tender and juicy. They also reach full cooking capacity in about 7 minutes. Charcoal takes about a half an hour.
With TEC infra-red grills, there are no flare-ups or charring of food as with charcoal grills. TEC grills distrubute heat with absolute uniformity - and they do it the same way every time! You know how difficult it is to regulate heat from charcoal. Finally, TEC infra-red grills burn very cleanly and don't add dust to food the way charcoal does. And there is no ash to clean up and throw away later.
TEC's New Flare-Resistant System, With All-Metal Burners And Radiant Glass Emitter Panels
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| This system is by far the most sophisticated ever invented. It uses multiple layers of metal to produce infra-red energy. The radiant glass panels, positioned directly over the burners, allow the passage of infra-red energy while blocking air flow. Placement of the grates, glass and burners provide total heat uniformity and eliminates flare-ups. |
