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Grilling Over Gas Is Objectively, Scientifically Better Than Grilling Over Charcoal

• http://www.wired.com, By Mark McClusky

Fourth of July is hobby grilling.

But what about the 22nd of June, or the 12th of August — when temps are in the 80s and all you want is to be in your backyard with a beer and a hunk of meat to cook? Instead, it’s 6 p.m., you’re at the office, the kids need to eat by 7, and you still have to go to the store.

This, my friend, is why a gas grill rules.
 
 Look, I like cooking on charcoal too — it has one indisputable advantage over gas: It gets much hotter. Glowing coals are at a temperature of about 2,000 degrees Fahrenheit; while gas burns at around 3,500 degrees Fahrenheit, there’s very little radiant heat from the flames.

And radiant heat is what’s really cooking your food on a grill. That’s why gas grills use some sort of surface to create radiation, whether it’s lava rocks or ceramic plates or the “Flavorizer Bars” on my Weber. These surfaces are heated by the gas flame, creating the radiant heat generated naturally by charcoal.

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