Gas (and charcoal) outdoor grills impart a special grilled flavor to foods that oven-broiling cannot. This happens because the dripping juices from the food come in contact with the hot metal grill and the metal surfaces directly below the gas outdoor grill. The liquid evaporates, rises, and flavors the bottom and sides of the food. In contrast to the grill, the oven broiler has a heat source that resides above the food. This means that the juices evaporate mainly on the food's top surface. These flavorful vapors do not effectively infuse the cooking food because they rise above it.
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