Which cooking method involves direct contact of food on a heated surface?

Grilling is characterized by the direct contact of food with a heated surface, usually a grate or grill. This method allows high heat to be applied directly to the food, resulting in quick cooking, along with distinct char marks and flavors that come from the Maillard reaction — the browning that occurs when proteins and sugars are exposed to high heat.

The intense heat from below causes the exterior of the food to sear, locking in moisture while also adding a layer of flavor. This method is often used for meats, vegetables, and other items that benefit from a smoky, grilled flavor. It contrasts with other methods like baking, steaming, and roasting, which do not involve that direct heat exposure and typically use indirect heat or surrounding hot air for cooking.