landarc
somebody shut me the fark up.
Another issue in all this, as it applies to cooking and not pure science, is how you are cooking. In truth, if you are cooing in air, versus water, using direct contact, versus circulation, all affects the thermal transfer. And that changes the effect of the heat, not so much in how heat affects the proteins, fats and such, but, in now you can control the effects to your advantage.
In essence, a 350°F cast iron pan offers a different effect on food, than 350°F air currents would. In the end, the amount of heat with have the same overall effect is left uncontrolled, it will eventually burn the food in the same way. But, one will sear, and one will bake, and that matters as much as the actual heat. Gas grills have to use a radiant heat device, with infrared metal baffles or grates becoming increasingly popular, versus using a direct gas flame. Charcoal already offers the type of radiant heat that allows for it's use even without a metal or ceramic radiant heat surface. This is why there are many differences in how each cooks.
I would also note, that most gas grills are actually designed to be simple, almost idiot proof, so that anyone can operate it. That is actually far more key to any discussion about cooking characteristics than most people realize. Even larger units such as the top of the line Webers are designed to allow the average guy to reasonably cook chicken and burgers without a conflagration.
In commercial kitchen design, there is an entirely different set of codes, and the reason is that professional equipment lacks the safety features and built in limits on the amount of heat and the way the heat is delivered. Many commercial gas units such as salamanders, wok burners and high heat sear grills far exceed normal heat outputs, and these require 6 hour firewalls, specialized metal panels and wall materials just to prevent potential fires. It is remarkably easy to burn food in a professional kitchen.
In essence, a 350°F cast iron pan offers a different effect on food, than 350°F air currents would. In the end, the amount of heat with have the same overall effect is left uncontrolled, it will eventually burn the food in the same way. But, one will sear, and one will bake, and that matters as much as the actual heat. Gas grills have to use a radiant heat device, with infrared metal baffles or grates becoming increasingly popular, versus using a direct gas flame. Charcoal already offers the type of radiant heat that allows for it's use even without a metal or ceramic radiant heat surface. This is why there are many differences in how each cooks.
I would also note, that most gas grills are actually designed to be simple, almost idiot proof, so that anyone can operate it. That is actually far more key to any discussion about cooking characteristics than most people realize. Even larger units such as the top of the line Webers are designed to allow the average guy to reasonably cook chicken and burgers without a conflagration.
In commercial kitchen design, there is an entirely different set of codes, and the reason is that professional equipment lacks the safety features and built in limits on the amount of heat and the way the heat is delivered. Many commercial gas units such as salamanders, wok burners and high heat sear grills far exceed normal heat outputs, and these require 6 hour firewalls, specialized metal panels and wall materials just to prevent potential fires. It is remarkably easy to burn food in a professional kitchen.
