I understand charcoal, you're getting that carbonized smoky taste from the charcoal smoke. But gas has kind of confused me, is it just that it's a hotter temperature? Being on a metal grill vs a pan? Would it taste "grilled" if I just set a piece of meat on a gas stovetop? Is it temperatures? Is it that we can get a decent maillard effect without making our kitchen a smoke cloud? I've just not understood how it can taste smoky while it is just cooked on clean gas.
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