Are Infrared Grills Better Than Gas Grills? How They Compare

Walk into any outdoor kitchen conversation, and you'll hear it: "Infrared grills are better." But "better" is doing a lot of work in that sentence. Better at what? For whom? At what cost?

I've installed everything from basic gas grills to high-end infrared setups. The real answer is that infrared and traditional gas grills each excel in different situations. Infrared isn't universally superior—it's a different tool that solves specific problems exceptionally well.

Here's how to decide if infrared is right for you.

How Infrared Grilling Works

Understanding infrared starts with understanding how heat works. Traditional gas grills heat the air around your food. Infrared grills skip that step and radiate energy directly to the food, similar to how the sun warms you.

The Infrared Mechanism

An infrared grill has a ceramic tile or glass element over the burner. Gas heats this element to 1200-1400°F (yes, that hot). The element then radiates infrared energy downward onto the grates and food. The energy travels through air (which doesn't absorb it) and heats whatever it hits—your food, the grates, even the grill box itself.

Traditional gas grills light the burner directly, and heat rises into the grill box, warming the surrounding air. That air circulation is what cooks your food.

Why The Difference Matters

Infrared delivers heat differently, which changes the cooking experience. High-quality infrared systems from brands like TrueFlame, Fire Magic, and Summerset concentrate that energy precisely, meaning:

• More consistent heat across the grate
• Better temperature control in windy conditions (wind doesn't disrupt radiant energy the way it disperses heated air)
• Dramatically faster heat-up times
• More intense, focused searing

Infrared Grills: The Advantages

1. Exceptional Searing and Crust Development

This is where infrared shines. The concentrated radiant heat creates a hot surface on your meat, searing it fast. A 1-inch thick steak hits a good crust in 2-3 minutes per side at medium-high temperature. With traditional gas, you're looking at 4-5 minutes and often fighting temperature inconsistency.

If searing steaks, salmon, or building caramelization on vegetables is your primary use, infrared wins decisively. The Maillard reaction (browning that creates flavor) happens faster and more evenly.

2. Wind Resistance

Remember that conversation about patio heaters and wind? Same principle applies here. Infrared radiant energy travels through air unaffected by moderate wind. A traditional gas grill at 10+ mph wind will struggle to maintain temperature; infrared barely notices.

If your patio is exposed to regular breezes, an infrared grill keeps consistent heat. Traditional gas grills need windbreaks in the same conditions.

3. Heat-Up Speed

Infrared heats up in 5-10 minutes. Traditional gas takes 15-20 minutes. If you're a "fire up and cook in 15 minutes" person, infrared saves noticeable time.

4. Fuel Efficiency in High-Wind or Cold Conditions

Because infrared isn't losing heat to wind as easily, it uses slightly less propane to maintain temperature in challenging weather. Over a season, this adds up.

5. Temperature Consistency

High-quality infrared systems (especially those with multiple burners and ceramic elements) maintain temperature within 25-50°F variance across the grate. Traditional gas grills might swing 50-100°F depending on grate position. For precision cooking (steaks, fish), infrared is more forgiving.

Infrared Grills: The Limitations

1. Not Ideal for Indirect Cooking (Slow & Low)

Here's the catch: infrared's strength (direct, intense heat) becomes a weakness for low-and-slow cooking. You can't easily set an infrared grill to 250°F for a 4-hour brisket cook.

Some premium infrared grills have adjustable burners or side burners that let you create indirect zones, but a basic infrared grill is designed for searing, not smoking. If you're a BBQ pit master, traditional gas with a smoker box is better suited to your needs.

2. Less Forgiving for Beginners

Infrared heat is intense. Chicken breasts or delicate fish can dry out faster if you don't adjust your technique. You need to manage heat more carefully. Traditional gas is more forgiving—higher air circulation means more even, gentle heating.

3. Higher Initial Cost

Infrared grills cost 20-40% more than comparable traditional gas models. A quality infrared grill from TrueFlame or Fire Magic runs $3,000-$8,000+. Traditional gas grills in that size range are $2,000-$5,000.

You're paying for precision and searing performance. If you don't specifically need those features, traditional gas offers great value.

4. Ceramic Elements Require Care

The ceramic infrared element is durable but not indestructible. Cracks can happen if exposed to extreme temperature swings (like pouring water on a hot element—never do that). This is a rare issue, but it's a difference from traditional gas, which has fewer wear parts.

5. Limited Customization on Entry-Level Models

Cheap infrared grills sometimes lack burner separation or heat zones. You get one-temperature infrared instead of being able to run different zones at different temps. Mid-range and premium models solve this, but know what you're buying.

Traditional Gas Grills: The Advantages

1. Versatility

Traditional gas excels across all cooking styles: searing, indirect cooking, smoking (with a smoker box), slow cooking. One grill can do everything.

2. Lower Cost

You get more cooking space for less money. A $3,000 traditional gas grill might have 60+ sq. inches of cooking space; a $3,000 infrared grill might have 40-45. More grate, less money.

3. More Forgiving for Beginners

The gentler heat circulation means it's harder to accidentally dry out food. Temperature swings aren't as dramatic. Easy to learn on.

4. Wider Range of Features and Sizes

Nearly every grill brand offers traditional gas. Sizes range from compact 36-inch models to massive 60+ inch built-ins. Infrared selection is more limited.

Traditional Gas Grills: The Limitations

1. Wind Sensitivity

Already mentioned, but it bears repeating. Strong wind cools your grill and forces inconsistent temperatures.

2. Longer Heat-Up Time

15-20 minutes is standard. Not a huge deal if you plan ahead, but slower than infrared.

3. Less Intense Searing

You can sear well on a traditional gas grill, but not with the speed and consistency of infrared. Steaks take longer, and crust development depends more on grate quality and cleanliness.

Feature Comparison: Infrared vs. Gas at a Glance

Which Should You Choose?

Choose Infrared If:

• You grill primarily steaks and seared proteins (not slow-smoked meats)
• Your patio is exposed to regular wind
• You want fast heat-up and consistent searing performance
• You're willing to pay a premium for specialized performance
• You have a secondary grill or smoker for indirect cooking

Choose Traditional Gas If:

• You want one grill that handles all cooking styles
• Budget is a priority
• You're new to outdoor cooking
• You plan to slow-cook, smoke, or do low-temp cooking regularly
• You want more cooking space for the dollar

The Hybrid Approach:

Many serious grillers go hybrid: a traditional gas grill for versatility and a separate infrared burner or searing station for steaks. Brands like Fire Magic and Summerset offer hybrid models with both infrared and traditional burners. You get the best of both worlds, though at a higher price.

Top Infrared & Gas Grill Brands We Carry

• TrueFlame – Infrared specialists with excellent searing performance across their range
• Fire Magic – Premium infrared and hybrid systems with exceptional build quality
• Summerset – Excellent value in both infrared and traditional gas; hybrid models available
• Blaze – High-performance traditional gas grills with great searing capability
• Coyote – Versatile gas grills and infrared options at mid-range prices
• Bull BBQ – Heavy-duty construction, both traditional and infrared options

Visit our showroom to see infrared and traditional gas grills side-by-side. Our team can demo both and help you understand the differences firsthand.

FAQ: Infrared vs. Gas Grilling

Do infrared grills use more propane than gas grills?

Not necessarily. Infrared is slightly more efficient in windy conditions because it loses less heat to wind. In calm conditions, they use similar amounts. An infrared grill reaching 500°F uses more per minute than a gas grill at the same temp, but heats up faster overall.

Can you use infrared for hamburgers?

Yes, but you need to be careful. Infrared heats so fast that it can overcook the inside while searing the outside. Lower heat setting and slightly less cook time than you'd expect. Beginners should start with traditional gas for burgers.

Is infrared safe?

Completely safe. The ceramic element is insulated; you won't burn yourself on it. The grates get just as hot as a traditional grill, so normal grill safety applies.

Can I add an infrared burner to an existing gas grill?

Not easily. Infrared requires dedicated plumbing and a specific burner/element assembly. It's a core part of the grill, not an add-on. If you want infrared capability, talk to our team about hybrid grills or infrared-specific models.

Which cooks faster: infrared or gas?

Infrared sears faster and heats the grill faster. For direct, high-heat cooking, infrared is quicker. For low-temp cooking, there's no difference—both reach that temperature, infrared just "wants" to go hotter.

Conclusion

Infrared grills aren't better than gas grills—they're different, optimized for speed and searing at the expense of versatility. If your cooking style is centered on steaks and searing, infrared is a fantastic investment. If you want one grill for everything, traditional gas is the smarter choice.

The best grill is the one that matches your cooking style and budget. Let's talk about your grilling goals, and we'll help you find the right fit from our selection of infrared, gas, and hybrid models.