https://kvalifood.com/tags/infrared/ Recent content in Infrared on Kvalifood Hugo en-us Thu, 09 Apr 2026 00:00:00 +0000 https://kvalifood.com/wiki/grilling-broiling/ Thu, 09 Apr 2026 00:00:00 +0100 https://kvalifood.com/wiki/grilling-broiling/ <h1 id="grilling-and-broiling">Grilling and Broiling</h1> <img src="https://kvalifood.com/wiki/grilling-broiling/grilling-broiling_hu_21e879f87c0758d6.webp" alt="" loading="lazy"> <p>Grilling and broiling are the most intense dry-heat methods — both use infrared <a href="https://kvalifood.com/wiki/heat-transfer/">radiation</a> to deliver energy directly to the food surface at very high temperatures (400–500°F+ at the grate or element). The difference is directional: grilling heats from below, broiling from above. Both produce rapid surface dehydration, intense <a href="https://kvalifood.com/wiki/maillard-reaction/">Maillard browning</a>, and characteristic flavor development from fat drippings combusting on hot coals or elements.</p> <h2 id="heat-transfer-mechanism">Heat transfer mechanism</h2> <p>The primary mechanism is infrared radiation — electromagnetic energy emitted by hot coals, heated metal, or gas/electric elements. Radiation travels through air without heating it, delivering energy directly to the food surface. Grilling adds a secondary mechanism: conduction from the hot grill grate, which creates the characteristic seared grill marks.</p>