Infrared
Electromagnetic radiation in the wavelength range just below visible light, used in high-intensity searing equipment.
Infrared (IR) refers to electromagnetic radiation with wavelengths between 700 nanometers and 1 millimeter — just beyond the red end of visible light. All hot objects emit IR radiation, but the term "infrared searing" specifically refers to cooking equipment designed to focus intense IR energy onto food surfaces.
Dedicated infrared searing stations (like the Otto Wilde, Schwank grill, or Weber Sear Station) use ceramic or metal emitter plates heated to extreme temperatures. These plates glow red or orange-hot and emit concentrated IR energy that heats the steak's surface without significantly heating the air around it.
Why infrared searing is fast: At 1,500°F+ emitter temperature, the IR flux at the steak's surface is enormous — several times what you'd get from a conventional grill or cast iron pan. The Maillard reaction (which starts at ~280°F and accelerates with temperature) proceeds explosively at these intensities. A deep brown crust can form in 30 seconds per side.
Minimal gray band: Because the searing time is so short, very little heat penetrates past the surface. The gray band — the overcooked zone below the crust — is often less than 1mm with infrared searing, compared to 1.5mm+ with cast iron.
Limitations: IR searing stations are expensive ($500–$2,000), bulky, and do only one thing. For most home cooks, a properly preheated cast iron skillet at 650°F+ achieves 90% of the results at a fraction of the cost.