Induction Hardware CEO Galen Bradford joined Martha Stewart's panel of grilling experts this week, breaking down the everyday mistakes that cause fish, chicken, and vegetables to tear apart on the grate — and what to do differently.
Read the original feature: Martha Stewart — "7 Ways to Stop Food From Sticking to the Grill" →
Two Grill Experts, One Shared Problem
For the piece, Martha Stewart brought together two authorities on outdoor cooking: Dustin Green, head grill master at Weber, and our own Galen Bradford, CEO of Induction Hardware and maker of the world's first outdoor induction griddle. Between them, they covered the most common reasons food sticks to a hot grill — from dirty grates to impatient flipping — and how to avoid every one.
Bradford's Rules: Clean, Oiled, Dry, and Patient
Bradford's advice centered on preparation as much as technique. He recommended keeping grates clean and lightly oiled before food ever hits the heat, since leftover residue gives new food something to bond to. He also called out moisture as an underrated culprit — patting fish, tofu, and vegetables dry before grilling helps them sear instead of steam.
The biggest mistake, according to Bradford, comes down to basic food science: proteins bond to a hot metal surface on contact, and only release cleanly once a proper crust has formed.
"Ultimately, food sticks to grills because of how proteins in food react to heat."
— Galen Bradford, CEO, Induction Hardware
Flip too early, he explained, and that bond hasn't broken yet — so the food tears instead of lifting.
Why We Built a Griddle Instead of More Grates
Grates work fine for a thick steak. They're a lot less forgiving for the delicate stuff — the same foods this feature calls out as the trickiest to grill: fish, shrimp, tofu, and vegetables that fall apart, or fall through, on standard bars. It's the exact problem we set out to solve with the 36-inch Outdoor Built-In Induction Griddle — a flat, removable carbon-steel cooking surface over four independently controlled induction zones, so there are no gaps for a fillet to hang over and no flare-ups to rush a flip.
Induction's precise, instant heat control also makes a few of Bradford's other rules easier to follow by default: an accurate preheat, a steady searing temperature that doesn't drift mid-cook, and enough control to hold a glaze at the end without scorching it.
Bring the Griddle to Your Own Backyard
Explore the 36-inch Outdoor Built-In Induction Griddle or browse the rest of our outdoor collection.
Read the full feature: Martha Stewart — "7 Ways to Stop Food From Sticking to the Grill" →
