What type of heat does grilling primarily utilize?

Grilling primarily utilizes direct heat from below. This technique involves placing food directly over a heat source, such as charcoal or gas flames, which cooks the food quickly and creates a sear on the surface. This direct exposure to heat allows for the caramelization of sugars and the development of complex flavors, contributing to the characteristic taste and texture associated with grilled foods.

Using direct heat also enables the chef to control the cooking process effectively. Foods like steaks, burgers, and vegetables benefit from this method, as the immediate contact with the heat source accelerates cooking and can produce attractive grill marks. Adjustments can be made during grilling by moving food around the grate or altering the heat level, providing flexibility in achieving the desired doneness.

Indirect heat methods and radiant heat are utilized in other cooking techniques, but they do not align with the primary nature of grilling, which focuses on that direct application of heat.