0% Infrared / 100% Hot Air
Traditional gas grills cook with 100% hot air, which robs food of its own natural juices.Food begins to dry out and becomes tough. It even shrinks. The convective burners in these grills cannot reach the searing temperatures of infrared grills. They heat up and cook much slower. They also heat the grates unevenly, producing hot and cold spots across the cooking surface. So you have to know where the sweet spots are to cook with any consistency and frequent flare-ups cause charring of food.