Grilling refers to a fast process over dry high heat, usually over a hot fire (500°F / 260°C) for a short time (minutes). Grilling is usually done outdoors over wood, charcoal, gas or electricity. A recent trend is the concept of infrared grilling. Grilling is often presented as a healthy alternative to cooking with oil, although the fat and juices lost by grilling can contribute to drier food. Grilled foods can be lower in saturated fat, if fat is allowed to drip out after it liquefies.
Grilling usually involves a significant amount of direct, radiant heat and tends to be used for cooking meat quickly and meat that has already been sliced. Food to be grilled is cooked on a 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.