What cooking method involves placing meat directly under a flame or electric unit?

The correct answer is broiling, which is a cooking method that involves cooking food with a direct heat source from above, usually provided by an overhead flame or electric unit. This method typically uses high temperatures, allowing the surface of the meat to cook quickly and develop a browned, caramelized exterior while keeping the inside moist and tender.

In broiling, the heat radiates down from the element, which is why it is effective for cooking cuts of meat such as steaks, chops, or poultry quickly. Additionally, broiling often enhances the flavor through browning reactions, adding a distinctive taste profile to the meat.

Grilling, while also involving direct heat, uses a heat source from below the food, often on a grill grate, making it distinct from broiling. Searing refers specifically to cooking meat at high temperatures in a hot pan to create a crust on the exterior, and sautéing involves cooking food quickly in a small amount of fat over relatively high heat, which is not the same as cooking directly under a flame.