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I think the idea is that they are not hot to the touch, and require a particular kind of pot/pan to generate any heat.
Hm, no, you are confusing this with induction heating elements.
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I think the idea is that they are not hot to the touch, and require a particular kind of pot/pan to generate any heat.
Hm, no, you are confusing this with induction heating elements.
They can be gas or electric, but are most commonly gas. They got hot much quicker than regular broilers, heating up to operating temp in less than 2 minutes usually, and they are capable of getting hotter. Supposedly their energy is somehow built to heat the food and not the surrounding air (can't back this claim up, but also can't refute it).
D'oh! The infrared thing is what's inside some high-end bbq's.
Well, do they work better? I guess is the question.
I guess the question is - how important is this IR broiler? It seems they get hot enough to really do a steak the way a steak ought to be done, and good broiling opens up a whole new world of cooking possibilities I don't currently enjoy - but is it worth the trade-off inherent in losing the electric oven?
Would you guys recommend:
I cannot stress it enough, do not skimp on the hood.