The smoky flavors that charcoal infuses into grilled meats are undeniably delicious, but cooking with gas is the healthier option. The simple reason? Charcoal burns hotter, and cooking with high heat is where the danger lies. Gas grills are also easier to control, so you can fret less about over- or undercooking your meat.

2) Keep it clean

Proper care of your grill extends its life and ensures you’ll be happily grilling away for years to come. But there are also health benefits to keeping your grill and tools clean.

Charred pieces of food build up on grill grates, drip pans, and burners. Cleaning every part as thoroughly as you can helps remove food debris and prevent smoke, ash, and flare-ups — all of which can cause carcinogens to wind up on your food.

Another benefit of a clean grill? A lower risk of foodborne illnesses. No one wants steak with a side of salmonella.

3) Grill more plants

Satisfy your cravings for chargrilled eats by tossing a handful of mushrooms, peppers, and zucchini onto the grill. HCAs and PAHs don’t form when grilling vegetables.

You can swap out a T-bone for a cauliflower steak. Or thread segments of corn on the cob, eggplant, and onions (or anything you like) onto a skewer with chunks of tenderloin or chicken for a clever way to grill more vegetables without forgoing your favorite cuts of meat.

You can also mix things up by grilling fruits (try these grilled peaches topped with almond cream to start). The sugars in fruit caramelize beautifully on the grill, providing a rich counterpoint that elevates the flavors on your plate — especially when paired with spice. Grilled fruits make for gourmet ingredients in summery cocktails and mocktails too.

Eating more plants in general is ideal for supporting a healthy diet.