The TEC Difference

TEC's New Technology vs. TEC's old ceramic Technology

We get asked a great deal what is the difference in food grilled on the New TEC Technology vs. the TEC's Old Ceramic Technology.

We have decided to put some different foods to the test!

We are going to start by showing you some basic foods grilled by just about everyone on a regular basis. Foods you tend to pull out of the fridge after a crazy day at the office, running late getting home and need to throw something on the TEC Grill really quick.

Let's get started..

The G-Sport FR, with TEC's new technology, is preheating on High for 10 minutes with the lid "CLOSED" while our 5 oz. ground chuck burger patties are getting up to room temperature (70 degrees)

The Sterling II, with TEC's old ceramic technology, is also preheating for10 minutes with the lid "OPEN" while our 5 oz. ground chuck burger patties are getting up to room temperature (70 degrees)

Both grills have been preheated. We throw one burger on the G-Sport and another burger on the Sterling II and let both cook for exactly 3 minutes per side on High fire, with both lids "OPEN"

The burgers are now medium well... perfect internal temperature of 150 degrees.

Time for the test. What is the difference in char? What is the difference in the score-marks? And what is the end result of weight of the burgers once grilled to medium well?

Which burger is the G-Sport and which burger is the Sterling II? I know those long time TEC users out there with the Old Ceramic technology can tell the difference!

The Sterling II burger (LEFT) had more visual char, the score-marks are close to 1/2" wide and the weight dropped from from 5 oz to 4 oz.

The G-Sport burger (RIGHT) had very little char, the score-marks are close to 1/8" wide and the weight dropped from 5 oz. to 4 oz.

So which burger do you prefer?

100% Infrared Cooking

TEC manufactures the only grill that cooks with 100% infrared energy. Totally eliminating the hot air associated with grilling. So food retains more of it's own natural essence and comes off the grill with unparalleled juiciness and a distinctive charbroiled flavor. You can literally taste the difference.

The radiant glass panels below the cooking grates are the secret to TEC's juicy charbroiled flavor. They block rising hot air from the burners, so it never reaches the food to dry it out or ignite food drippings. So you'll rarely have a flare-up on a TEC grill. No flare-ups = no charred food.

How low can you go? 200 degrees - 250 degrees on a TEC. The patented infrared grilling system offers the highest AND lowest grilling temperatures of any infrared grill available.

TEC's authentic charbroiled flavor. The radiant glass panel below the grates incinerate food drippings, infusing food with a distinctive outdoor grilled flavor.

Pour on the sauce! Burners are protected from food drippings, so pour marinades and beer directly on food while cooking. They'll sizzle and steam on the glass and flavor food.

Even temperature across the grate.  The burners are specially designed to distribute heat evenly across the cooking surface --- no hot spots or cold spots.

35% Infrared / 65% Hot Air

Infrared grills sold by other companies use TEC's old ceramic infrared burners that cook with 35% infrared energy and 65% hot air. Hot air dries out food as it cooks, which causes it to become tough and even shrink. It also causes food drippings to ignite, creating flare-ups that char food. These grills do not heat the cooking grates evenly, and although they cook hot and fast, they cannot turn down to the lower temperatures needed to cook delicate foods or to smoke or barbeque low and slow.

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.