The heat source may come from below, as in barbecue; or it may come from above, and this form of grilling is termed broiling in the United States. When dry radiant heat is applied evenly, as in an oven or through a spit fire or rotisserie, it is known as roasting.

Grilled meat acquires a distinctive roast aroma from a chemical process called the Maillard reaction. The Maillard reaction only occurs when grilling or roasting meat.

Infrared grilling (also known as Sear-grilling) is a new grilling method that uses propane or natural gas to directly heat food at temperatures over 480C (900F). Cooking meat at high temperatures, such as grilling or barbecuing, can lead to the formation of heterocyclic amines, which are carcinogens.

Grilling methods

Barbecue

main: Barbecue

Barbecue is a cooking method where indirect heat is applied from below using smoking wood, or hot coals of charcoal. In the Southern United States this form of cooking originated as a slow cooking method, and this understanding of barbecue as a slow, low heat cooking method is still used by some Americans to differentiate barbecuing from grilling.

Flattop grilling

Main: flattop grill A flattop grill is a cooking appliance that resembles a griddle but performs differently because the heating element is circular rather than straight (side to side). This heating technology creates an extremely hot and even cooking surface, as heat spreads in a radial fashion over the surface.

The first flattop grills originated in Spain and are known as planchas or la plancha. Food that is cooked “a la plancha” means “grilled on a metal plate.” Plancha griddles or flat tops are chrome plated which prevents reaction with the food. Some base metal griddles will impart a subtle flavor to the food you're cooking. Also, with a plancha if you use a low even heat and a drop of oil you can toast the food and caramelize some of the natural sugars in the food. For example, "Filetes a la plancha" translates to Grilled Beef Fillets. You will also find many la plancha recipes in Latin American (South American countries like: Argentina, Chile, Uruguay, & Paraguay) and Cuban cuisine.

The flattop grill is a versatile platform for many cooking techniques such as sautéing, toasting, steaming, stir frying, grilling, flambé and roasting. In addition, pots and pans can be placed directly on the cooking surface for even more cooking flexibility. In most cases, the steel cooking surface is seasoned like cast iron cookware, providing a natural non-stick surface.

Broiling

In the United States broiling refers to a method of cooking when the heat is applied from above. In electric ovens this is accomplished with a heating element. Sometimes the food is placed near the upper heating element to intensify the heat. The lower heating element may or may not be left off and the oven door is sometimes opened partially. Gas ovens often have a separate compartment for broiling, sometimes a drawer below the bottom flame.