Which cooking method uses a heat source located below the food?

Grilling is characterized by the use of a direct heat source positioned below the food. This cooking technique allows the heat to rise and cook the food quickly, often creating a desirable char and flavor due to the high heat exposure. Grilling is commonly associated with outdoor cooking, where foods like meats, vegetables, and even fruits are placed on a grill rack over a heat source, often charcoal, gas, or wood.

While roasting, baking, and frying can involve heat from below as well, they differ in technique and context. Roasting typically involves cooking larger cuts of meat or vegetables in an oven where heat surrounds the food, not just from below. Baking primarily refers to cooking with dry heat in an oven and can involve heat from all directions, not solely from the bottom. Frying, whether deep or shallow, involves submerging food in hot oil or fat, which surrounds the food rather than being an explicit heat source located directly beneath it.