GRILLS: Grills are used for the same cooking operations as broilers, except the heat source is below the grid that holds the food rather than above it. Many people favour the taste of grilled foods, because of the “charcoal” taste that is actually created by smoke from meat fats that drip into the heat source. Although smoke from meat creates the taste that people associate with grilled foods, actual wood smoke flavours, such as hickory or mesquite smoke flavour, and can be added to foods if those woods are burned in the grill under the food. In order to do this, you must use a grill designed to burn such fuels. GRIDDLES: Griddles are flat, smooth, heated surfaces on which food is cooked directly. Pancakes, French toast, hamburgers and other meats, eggs, and many potato items are the foods most frequently cooked on a griddle. Griddles are available as separate units or as apart of a range top. Clean griddle surfaces after every use, so that they will cook at peak efficiency. Polish with a griddle stone or griddle cloth until the surface shines. Follow the grain of the metal to avoid scratching. Condition griddles after each cleaning or before each use, to create a no-stick surface and to prevent rusting. Procedure: spread a thin film of oil over the surface and heat to 400oF (200oC). Wipe clean and repeat until griddle has a smooth, no-stick finish.