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A grill operates through chemical reactions primarily during the process of combustion. When fuel, such as charcoal or propane, ignites, it reacts with oxygen in the air, producing heat, light, carbon dioxide, and water vapor. This exothermic reaction not only generates the high temperatures needed for cooking but also causes the Maillard reaction and caramelization in food, enhancing flavors and creating a desirable texture. Thus, grilling is a practical application of chemical reactions that transform both the fuel and the food being cooked.

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2mo ago

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