Technically this is correct. Same goes for frying, braising, roasting, baking, sautéing etc. All can be done with open flame from any source, or no flame at all from an electric source. What is actually indisputable is that flame from wood or charcoal adds a flavor to the meat. Which I do indeed like, however the time it takes to prep, start, ready, cool, and extinguish, is all ufcking night, and I'd much rather move on with my evening. I don't grill my meat for the overall experience of the process, I grill because I'm ufcking hungry and want to eat a steak... which takes me less than 20 minutes total on the grill, from lighting for pre heat to eating.