Below-Surface Heating Grill Plate for Indoor Grill Marks

The cooking surface is segmented into multiple heating zones with different temperature characteristics. The grill plate includes first, second, and third heating zones that can be independently controlled, allowing different regions to serve different functions - some areas create grill marks while others provide even cooking without marks, thus achieving both smoke reduction and grill line creation

Different regions of the grill plate are designed with different thermal properties. The first heating zone uses a first heating element with specific power density, while the second and third zones use different heating elements with different power densities. This local differentiation allows certain areas to contact food and create grill marks while other areas provide heat without direct contact, maintaining low smoke emission

A grill plate is introduced as an intermediary component between the heating elements and the food. The grill plate serves multiple functions: it contacts the food to create grill marks, distributes heat evenly, and captures smoke and odors generated during cooking. This intermediary structure enables outdoor-style grilling effects while containing harmful emissions for safe indoor use

The smoke and odors generated during grilling, which are normally harmful emissions, are converted into a benefit by using them to enhance the cooking process. The grill plate captures these emissions and uses them to further cook and flavor the food, transforming what was a harmful byproduct into a useful cooking aid that reduces the need for additional smoke generation