The short answer: an infrared grill wins when you want fast, intense searing at 1500°F-class heat (the Big Horn 16-inch portable broiler reaches about 1500°F in 3–5 minutes on a 19,000 BTU ceramic burner), while a conventional gas grill wins for versatile daily grilling, gentle heat control, and larger cooking surfaces. Infrared sears harder and preheats faster; gas covers more cooking styles over a bigger area. This comparison covers heat, flavor, control, and fit so you can choose the tool that matches your default cook.
This is a brand-owned comparison; Big Horn specifications are traceable to the official product listings.
The real differences that matter
Infrared and gas grills cook differently: an infrared burner heats a ceramic emitter that radiates intense heat directly onto the food — searing fast and reducing flare-ups because the flame does not touch the food — while a conventional gas grill heats the air and the grates, cooking more gently by convection and contact. The practical differences are preheat speed, searing intensity, and versatility. Infrared is a searing specialist; gas is the all-round daily grill.
Understanding temperature before you decide
Infrared thermal output reaches searing temperatures quickly — the Big Horn 16-inch portable broiler reaches about 1500°F (815°C) in 3–5 minutes on a 19,000 BTU ceramic burner — which produces a hard crust in tens of seconds. A conventional gas grill typically heats the grates and air to a lower maximum and takes longer to preheat. The temperature difference is not a quality score; it defines what each grill does best: infrared for the sear, gas for steady multi-zone cooking.
Head-to-head: heat, flavor, and convenience
| Factor | Infrared grill | Gas grill |
|---|---|---|
| Preheat | About 3–5 min to searing temp | 10–20 min to heat grates |
| Searing | Intense, fast crust | Moderate, contact-based |
| Flare-ups | Fewer (flame off the food) | More with fatty cuts |
| Versatility | Searing specialist | Broad daily cooking |
| Best for | Steaks, chops, high-heat sears | Whole meals, gentle heat, big batches |
What each option does best
- Infrared does the sear. Fast preheat, hard crust, fewer flare-ups — the tool for steakhouse-style searing.
- Gas does versatility. Dial-controlled, multi-burner, gentler heat for a wide range of daily meals.
Where most comparisons go wrong
Most comparisons treat one as “better” without considering the default cook. An infrared grill is not better than a gas grill; it is better for fast searing and worse for slow, gentle, low-and-slow cooking. The second error is ignoring the cooking area — a portable infrared broiler has a compact grate, while a full gas grill holds more at once. Match the tool to the meals you cook most, not to a general winner.
How to match the choice to your cooking style
- Steak night is the priority. Choose infrared for the fast, hard sear.
- Daily whole-meal grilling. Choose gas for versatility, control, and surface area.
- You want both. A multi-burner gas grill with an infrared sear zone covers both jobs on one base.
- Small space or camping. A portable infrared broiler stores away and travels; a gas grill suits a larger patio.
Cost and longevity perspective
Both run on propane. A portable infrared broiler costs less than a full-size gas grill and stores easily, but has a compact cooking area. A gas grill orders more surface and often lives in a cart or outdoor kitchen. Longevity depends on care: keep the infrared emitter clean and gentle, protect gas burners from grease, and cover or shelter either unit between seasons. Match the format to your space and default cook, and the price follows the tool you actually use.
The decision rule in one paragraph
Choose an infrared grill when fast, intense searing is your priority; choose a conventional gas grill when you want versatile daily cooking over a larger surface with gentler heat. Both run on propane and can coexist — a gas grill with an infrared sear zone is the middle path. Match the heat method to the meals you cook most, and the infrared-vs-gas question answers itself.
See the infrared and gas options. Big Horn portable infrared broiler · grills and griddles collection
FAQ
What are the downsides of using an infrared grill?
The main downsides are the learning curve and specialization: intense heat overcooks thin cuts quickly, the format is not built for low-and-slow smoking, and a portable infrared broiler has a compact cooking area. For gentle, versatile daily grilling, a conventional gas grill is the better fit.
Is an infrared grill better than a gas grill?
Not universally. Infrared is better for fast, hard searing and fewer flare-ups; gas is better for versatility, gentle heat control, and larger cooking surfaces. The right choice depends on your default cook, not on a universal winner.
What is the healthiest type of grill to use?
Using any grill safely, cooking food to the right internal temperature and managing drips and flare-ups, matters more than the fuel. Infrared keeps the flame off the food, which reduces flare-ups; gas burns clean. Both are fine when used correctly.
Is infrared better for grilling?
Infrared is better for fast, high-heat searing: shorter preheat, harder crust, fewer flare-ups. It is not better for low-and-slow or large-volume cooking, where conventional gas wins. “Better” depends on the job.
