Final answer:
Grilling, a form of broiling, cooks meat through radiation, where electromagnetic heat waves from a heat source cook the food.
Step-by-step explanation:
The method of dry heat cooking described is grilling, which is a form of broiling. In grilling, meat is cooked on a grill or rack over a heat source such as coals, heated ceramic briquettes, or an open fire. This cooking method uses radiation as the dominant form of heat transfer.
Unlike conduction, which involves direct contact, or convection, which involves the movement of fluids, radiation can transfer heat even though the air between the heat source and the food does not get as hot as the food itself. Since the heat source in grilling is very close to the food and typically above it.
Health-wise, it is important to note that cooking meats through high heat methods like grilling, broiling, or frying can form chemicals such as polycyclic aromatic hydrocarbons or heterocyclic aromatic amines. These substances may increase cancer risk if consumed in significant quantities over time.