Using a lower temperature in halogen cooking is considered safe. Cooking at high temperatures, above 100 degrees Celsius, can result in the production of substances, such as polycyclic aromatic hydrocarbons (PAHs), acrylamide and heterocyclic amines (HCAs), which are potential carcinogens.
Halogen ovens use infrared radiation that allow the faster cooking of foods. Lesser cooking time contributes to the reduction of possible carcinogens. Additionally, cooking meat in halogen ovens does not expose the food to smoke or direct flame, which makes it a safer choice for cooking barbecued meat compared to charcoal grilling. By making sure that the food is not over-heated, halogen cooking remains safe.