Question

in some grill ovens you put your meat under the heating element your meat is grilled by the heat coming from above. it will take longer to cook this meat than a similar piece on the BBQ can you explain this​

Answer 1

Answer:

YES I CAN EASILY EXPLAIN IT

Explanation:

Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is called broiling.In this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation.

Direct heat grilling can expose food to temperatures often in excess of 260 °C (500 °F). Grilled meat acquires a distinctive roast aroma and flavor from a chemical process called the Maillard reaction. The Maillard reaction only occurs when foods reach temperatures in excess of 155 °C (310 °F).

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