Napoleon PRESTIGE V 450, Instruction Manual

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Infrared Heat

Most people don’t realize that the heat source we are most familiar with, our sun, warms the earth using 

mainly infrared energy. This is a form of electro-magnetic energy with a wavelength just greater than the red 

end of the visible light spectrum but less than a radio wave.  This energy was discovered in 1800 by Sir William 

Herschel who dispersed sunlight into its component colors using a prism. He showed that most of the heat in 

the beam fell into the spectral region just beyond the red end of the spectrum, where no visible light existed. 

Most materials readily absorb infrared energy in a wide range of wavelengths, causing an increase in its 

temperature. The same phenomenon causes us to feel warmth when we are exposed to sunlight. The infrared 

rays from the sun travel through the vacuum of space, through the atmosphere, and penetrate our skin. This 

causes increased molecular activity in the skin, which creates internal friction and generates heat, allowing us 

to feel warmth.
Foods cooked over infrared heat sources are heated by the same principle. Charcoal grilling is our most familiar 

choice for infrared cooking. The glowing briquettes emit infrared energy to the food being cooked with very 

little drying effect.  Any juices or oils that escape from the food drip onto the charcoal and vaporize into smoke 

giving the food its delicious grilled taste. The Napoleon infrared burner cooks in the same way. In each burner, 

10,000 ports – each with its own tiny flame – cause the surface of the ceramic tile to glow red. This glow emits 

the same type of infrared heat to the food as charcoal, without its hassle or mess. Infrared burners also 

provide a more consistently heated area that is far easier to regulate than a charcoal fire. For instant searing, 

the burners can be set to high, yet they can also be turned down for slower cooking. We all know how 

difficult that is on a charcoal fire. Traditional gas burners heat the food in a different way. The air surrounding 

the burner is heated by the combustion process and then rises to the food being cooked. This generates lower 

grill temperatures that are ideal for more delicate cuisine such as seafood or vegetables, whereas Napoleon’s 

infrared burners produce searing heat for juicier, tastier steaks, hamburgers and other meats.  For cooking 

times and tips refer to the Infrared Grilling Chart.

CAUTION!

 Due to the intense heat the infrared burners provide, food left unattended over burners will 

burn quickly. Keep the lid open when cooking with the infrared burners on high. The intense heat ensures 

adequate searing temperatures even with the lid open. This also allows observation of the food, so as to 

prevent burning.

Protection Of Your Infra Red Burners

: The infrared burners of your grill are designed to provide a long service 

life.  However, there are steps you must take to prevent cracking of their ceramic surfaces, which will cause the 

burners to malfunction.  

•  Never let water come in direct contact with your ceramic burner.
•  Do not allow hard objects to impact the infra red burner.
•  Do not allow cold water (rain, sprinkler, hose, etc.) to come in contact with hot ceramic burners.  A large 

temperature differential can cause cracking of the ceramic tile.

Damage caused by failure to follow these steps is not covered by your grill warranty.