up with a steak that’s charred on the outside
and cold at the center.
The key to grilling and broiling is to
position the food far enough from the heat
source to match the browning rate with the
inner conduction rate, or to brown the surface
well with intense heat, and then move the food
to finish cooking through with a more distant
or weaker heat source. This might be a spot on
the grill with fewer coals below, or a
moderate oven.
Induction Cooking
An innovative version of heating with
electromagnetic radiation is induction
heating. It’s an alternative to the stovetop
burner or electrical element, and heats the
pot that then heats the food. In induction
heating, the heating element, under a
ceramic cook-top surface, is a wire coil
through which a rapidly alternating
electrical current flows (between 25,000