Essentially, an infrared burner uses a standard gas (LP or natural gas) burner and focuses the flame through a ceramic tile that has thousands of tiny holes. Rather than just heating the air above the standard burner, the ceramic tile condenses the heat and converts it into infrared energy. There is still loss of energy (heat) from the ceramic tile through the air, but this method allows much more to reach the food (say from around 450 F to around 900 F).
Cooking with this high radiant heat also helps keep food from drying out since it relies less on hot air to cook and more on direct infrared energy. (Think of the difference between drying your wet hands over hot coals (radiant) versus with an electric hand blower.) This helps the food to carmalize nicely without over-cooking or drying out.
We're just beginning to understand and appreciate how this all works, and what wonderful things we can do with food that we've not been able to do before. I'm looking for help with your experience with this new technology and any tips or recipes we can add here.
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