Infrared vs. Open Flame: Which Searing Method is Right for Your Cooking Style?

Quick take

• Pick infrared if steak and chops are your main cooks and you want a fast, even crust with fewer flare-ups.
• Pick open flame if you want a stronger smoke-and-char flavor and you grill lots of mixed foods in bigger batches.
• Those “1500°F” claims usually describe burner/emitter surface temperature, not the air temp in the grill box.

Safety + liability note: High heat cooking can cause burns and fires. This content is general info, not medical or legal advice. Read and follow your grill’s manual, keep a clear safety zone, and never leave a lit grill unattended.

Maillard Reaction: The Molecular Science Behind a Better Sear

A good sear is built on chemistry and heat. Once you know what browning needs, it gets easier to pick a grill type and get the crust you want without drying out the inside.

Maillard Reaction: the Main Source of “Seared Steak” Flavor

Searing happens mostly through the Maillard reaction. Heat drives reactions between amino acids and sugars on the meat’s surface. The result is a deeper brown crust and a roasted, savory smell.

Moisture Slows Browning

Water must cook off first. If the surface is wet, energy goes into steaming instead of browning. Pat steaks dry, salt them, and give them time to sit uncovered in the fridge earlier in the day if you can.

A Sear Builds Crust, Not “Juice Sealing”

A crust adds flavor and texture. Juiciness is controlled more by internal temp and rest time than by searing “locking” anything in.

Open Flame Grilling Heat: Convection, Conduction, and Flame

With the science covered, the next step is the heat style. Open flame grilling mixes hot air, flame, and hot grates, so it can cook many foods well, but it also needs more management.

How Open Flame Heat Reaches Your Food

Open flame grills use three heat paths:

• Convection: hot air moving around the food (stronger with the lid closed)
• Conduction: heat from the grate touching the meat
• Radiation: heat from flame and hot metal surfaces

This mix is flexible. You can sear over direct heat, then move food to a cooler zone to finish.

Flavor: Smoke from Drippings and Light Charring

Open flame grilling often tastes “smokier” because fat drips onto hot parts, burns, and turns into flavorful smoke that rises back to the food. That can be great for burgers and darker chicken cuts.

The Tradeoff: Flare-ups and Hot Spots

Flare-ups can scorch fat and sauces fast. Hot spots also happen because burners or coals do not heat perfectly evenly. Two-zone cooking (hot side + cooler side) helps you avoid bitter black patches and overcooked edges.

Infrared Searing Heat: Radiant Energy for a Fast, Even Crust

Infrared changes the sear by changing where the heat goes. Instead of heating lots of air first, it sends strong radiant heat straight at the meat, so browning can start faster.

What “Infrared Heat” Is in Grilling

In many infrared systems, a burner heats a ceramic or metal emitter until it glows. That emitter sends radiant energy that the food surface absorbs. The crust can form quickly even with the lid open.

What “Up to 1500°F” Usually Describes (test basis)

If you see “up to 1500°F” or “up to 1800°F” in product materials, it typically refers to the maximum temperature of the infrared emitter/burner component under the manufacturer’s stated test conditions, not the air temperature shown on a lid thermometer. For cooking results, grate-level temperatures depend on setup and measurement location. Some infrared sear stations are advertised even higher.

Why this matters: a lid thermometer is designed to read air temperature under the hood, not the temperature at the cooking surface. The hottest zone for searing is usually at grate level and near the heat source, so the number on the lid can differ from what your food is actually experiencing. For the most useful cooking reference, evaluate heat where the food sits (at grate level) using a method described in your product instructions or a grate-level measuring setup.

How to Measure Grill Heat

• IR “temp guns” read surfaces, not internal food temp. Accuracy depends on emissivity and shiny surfaces can mislead readings.
• Air probes and grate-level probes measure different things. A probe clipped near grate height shows the air near the food, while contact surfaces (grates, emitter shields) can be hotter. Match the tool to the number you want.
• Check heat at the cooking position. If you want a repeatable baseline, measure at the center of the main cooking grate (and then the hot zone) after a full preheat, using the same lid position and burner setting each time.
• Use gear rated for high heat. Standard probe cables and housings can be damaged by extreme searing zones. If you measure near very hot emitters or close to the flame path, use temperature tools and cables specifically rated for that range, or follow the measurement method stated in the product manual.

High-heat Safety Note for Infrared Setups

Infrared can brown fast, so keep long tools and heat gloves ready, and keep kids and pets back from the grill zone. A 3-foot safety zone is a common public safety recommendation.

Sear Flavor Profiles: Wood Smoke Char vs. Steakhouse Crust

After heat and measurement, flavor is the deciding factor for many cooks. These methods create different crust styles, and that changes the taste even at the same internal doneness.

Open Flame Flavor: Smoke + Char + “Grilled” Aroma

Open flame tends to give stronger smoke notes because drippings burn on the hot parts and mix with the airflow around the food. You also get more random char bursts from flare-ups, which many people like on burgers and chicken.

Infrared Flavor: Cleaner Browning and More Even Crust

Infrared often gives a more even, edge-to-edge crust. The flavor leans roasted and beef-forward, like a steakhouse broiler. With less direct flame contact, there is often less bitter char.

Sauces and Sugar Burn Faster at High Radiant Heat

Sweet marinades can scorch quickly over infrared. If you like BBQ sauce, put it on late, or finish on a lower heat. Open flame can also burn sugar fast, but flare-ups are usually the bigger risk there.

Speed and Efficiency: Weeknight Searing on Each Grill Type

Flavor is not the only factor. A grill that turns out great food but takes too long to get hot may sit unused on busy nights. Here is where each method tends to shine.

Preheat Speed and Sear Speed are Different

Infrared often feels “ready” fast for searing because the emitter ramps up quickly. Open flame grills may need more time to heat grates and stabilize airflow, especially in wind.

Fast Crust Can Still Need a Finishing Step

A thick steak can develop crust quickly on infrared, then still need gentler heat to reach target internal temp without over-darkening the outside. A two-zone setup works on both types: hot for crust, cooler for finishing.

Safety Basics That Also Improve Results

• Keep the grill clean; grease buildup increases fire risk. NFPA notes grill fires and points to cleaning as a key safety factor.
• Never leave a grill unattended and keep it away from buildings. CPSC’s gas grill fact sheet includes “never use indoors” and “use at least 10 feet away.”
• If you smell gas, shut it down and fix the issue. Many fire safety agencies recommend leak checks and safe placement.

Cleaning and Maintenance: Open Flame vs. Infrared Ownership

A grill is easier to enjoy if cleanup is predictable. Maintenance is not “easy vs hard” as much as “different types of mess,” and the heat system changes where grease and carbon collect.

Open Flame Maintenance: Grates, Burners, and Grease Paths

Open flame grills commonly need:

• quick grate brushing after cooking
• periodic grease tray emptying
• burner inspection (ports can clog)
• scraping carbon inside the firebox

If you cook fatty meats often, flare-ups can bake grease onto interior surfaces.

Infrared Maintenance: Emitter Protection and Drip Control

Infrared designs often reduce flare-ups, yet they can bake grease onto shields or emitter covers because those parts run hot. Many owners use a high-heat burn-off cycle, then brush ash away after cooldown.

A Simple Routine That Prevents Bigger Problems

• Brush grates while they are still warm (use the right brush for your grate type)
• Empty grease trays often
• Do a deeper clean on a regular schedule during heavy use

Cleaning is also a safety issue, not just a looks issue.

How to Choose the Right Grill for Your Cooking Style

After the tradeoffs, the decision is mostly about what you cook most and what flavor you like. The goal is a setup you will actually use often, with results you can repeat.

Choose Infrared if These Points Match Your Habits

Infrared is a strong fit if:

• Steaks and chops are frequent meals
• You want a fast, even crust with less flare-up risk
• You like roasted, steakhouse-style browning

Choose Open Flame if These Points Match Your Habits

Open flame is a strong fit if:

• You want a stronger smoke-and-char flavor
• You grill many foods at once for family or guests
• You like cooking with two-zone setups and lid control
• You want broader options across price and size

You can still get great sears on open flame with a fully heated grate and good zone control.

Ready to Elevate Your Grilling?

If you’re serious about steaks, infrared technology is the upgrade that makes the difference. Big Horn’s infrared systems deliver:

• Fast, restaurant-quality searing in minutes
• Edge-to-edge crust without hot spots or flare-ups

While open flame grills work well for mixed cooking and larger batches, infrared is purpose-built for the perfect steak.

Explore Big Horn’s infrared collection and discover what professional-level searing can do for your outdoor cooking.