I grew up cooking on gas grills: London broil, grilled sweet onions, grilled pineapple for desert, etc. The amount of space between the fire and this grate, and between the grate and the cooking surface, is drastically diminished to cut down on any dehydrating effects that dry air could have on your food. If you're wondering about infrared grills, well these are just a specific kind of gas grill that uses long metal or ceramic grating with extremely tiny holes in it as an intermediary. A lot of the time, that intermediary also makes it difficult to see whether or not the fire has actually started, which, if you're careless about your investigation, can lead to some BBQ related catastrophes. These intermediaries absorb the heat of the fire beneath them and radiate it up towards your precious pieces of meat or vegetable. Instead, many newer gas grills utilize some kind of intermediary, like lava rocks, ceramic plates, or the "flavor bars" on some Weber models.
When you're working with gas, the flames might reach temperatures around 3,500 degrees, but since so much less radiant heat is given off, that extra heat doesn't do much for the grilling process. With your basic charcoal grill, the coals themselves radiate upwards of 2,000 degrees Fahrenheit, and all you have to do is get them burning. But rest assured, there's a big difference between char broiled and Chernobyl. Whether direct or indirect, a grill requires radiant heat to cook.
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