Why are infrared burners favored for use in broilers?

Infrared burners are favored in broilers because they sear the meat quickly, which is key in preserving the natural juices within the food. The cooking method provided by infrared burners allows for high-heat cooking that effectively seals the surface of the meat, locking in moisture and enhancing flavor. This rapid searing action is particularly important for broiling, as it creates an appealing crust on the meat while keeping the interior tender and juicy.

This feature is critical in commercial cooking settings where quality and speed are essential. The remaining choices, while they reflect certain advantages of various cooking methods, do not capture the primary benefit of infrared burners in broilers, which centers on moisture retention and flavor enhancement through quick searing.