Infrared cooking is healthy. According to HowStuffWorks, infrared heat has been a naturally occurring type of heat since the beginning of time. Infrared rays fall between microwaves and visible light on the electromagnetic spectrum and humans typically interpret them as heat rather than light.
Normal burners can reach around 700 degrees Fahrenheit while infrared burners can reach about 900 degrees Fahrenheit in a very short period of time, as HowStuffWorks explains. Consumer Reports states that infrared burners radiate intense heat; it takes practice to learn to use the without burning food. About.com states that the main danger in using infrared for cooking occurs when food is burnt. When food is burnt or charred at temperatures above 500 degrees Fahrenheit, a cancer-causing substance is created.
Foods such as fish and vegetables are harder to cook using infrared burners because of the intense heat they generate, according to About.com. Often the outside of fish and vegetables will cook well, but the inside will be undercooked, according to HowStuffWorks.
According to the Centre for Food Safety, cooking with infrared is a way to disinfect food in both liquid and solid forms. Infrared produces enough heat to kill bacteria and other microorganisms that can cause illness in people.