Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below.
Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking food quickly. As previously stated, food may be cooked on an actual grill, grill pan, or griddle. Heat transfer to the food when using a grill is primarily via thermal radiation. Heat transfer, when using a grill pan or griddle is by direct conduction. In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling. In this case, the pan that holds the food is called a broiler pan, and heat transfer is by thermal convection.
The process of grilling also uses different types of fuel to generate the heat source. There are several different types of grills, but gas and charcoal is by far the most common. Yes, gas grills have their advantages, two of them being that they are easy to use and fuel does not have to be constantly added during long cookouts. However, if people do not use the grill correctly, the end result will not be satisfactory.