Cooking meat on a grill where the flame is above the food, with a ceramic element, prevents fat from dripping onto flames and creating polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs).

“the flame is on top of the food and there's a ceramic element that heats up so there are no flames below the food one of the things that people are concerned about with regular grills when the Flames are below the food the fat from the food drips down onto the Flames the Flames come up and they hit the food and that creates more polycyclic aromatic hydrocarbons or heterocyclic amines”