…Grilling can also be performed indoors using stove-top "grill pans," or on an electric, counter grill. The Bridge and Beach Manufacturing Co., created the first vertical cast iron stove in 1898. The vertical cast iron stove utilized, the Maillard Reaction, a process used to brown meat which became the basis for grilling.

Direct and indirect cooking are the two methods for using a grill. For the direct heat grilling method, the food is placed directly over the flame and/or coals. The food is cooked by the flames, and their radiant heat, coming from the grill. However it has to be carefully monitored so as to not burn them as this grilling method can expose the food to temperatures in excess of 500F to 900F in infrared grills. The direct heat grilling method is often used for grilling hot dogs, steaks, sausage, pork chops, hamburgers, and kebob skewers.

The indirect heat grilling method requires that you place the food; so that it's not directly over flames or coals by having the fire or coals on only one section or side of the grill. This grilling method is best for large slabs of meat or whole or half pieces of poultry. The slow, indirect, cooking process allows the food to cook all the way through the meath without burning or charring on the outside.