800 degree grills are designed for grilling steaks. Today, other foods such as fish and vegetables are also grilled in it.
The principle is based on ceramic plates with a honeycomb structure (gas operation) or quartz lamps (electric operation). Their surface gets hotter than 800°C.
The closer the grilled food comes to the heat source, the faster roasted aromas develop. However, the danger of producing unhealthy (e.g. carcinogenic) substances is greater the closer and longer the food to be grilled is exposed to the heat source.
A steak lover who likes to eat his steak “bleu”, i.e. “rare”, but does not want to do without roasted aromas, usually swears by 800°C grills.