Which cooking method involves radiation under intense heat?

Grilling is the method that involves cooking food using radiation under intense heat. This process typically occurs over an open flame or a heat source, such as charcoal or gas burners, which radiates heat directly to the food. The high temperatures achieve a quick cooking process, resulting in desirable browning and char marks, often enhancing the flavor of the food. The heat exposure creates Maillard reactions, giving grilled items their distinctive taste and appearance.

In contrast, baking involves cooking food through dry heat in an oven, steaming relies on water vapor to cook food gently, and sautéing utilizes a small amount of oil over moderate heat for quick cooking on the stovetop. None of these methods rely on the intense direct heat and radiation characteristic of grilling.