Is there any difference between the smokeless grill and the charcoal grill?

Traditional grilling uses charcoal to grill food. During grilling, the natural aroma of charcoal will enter the food. For smokeless grills, electric grilling is generally used. Is there any difference between what is grilled by the two?
　　Because the charcoal-fired food has been smoked with charcoal soot, the taste will be heavier and of course the toxicity is also great. The food baked in the oven is not smoked with charcoal smoke, and the taste will be lighter, but it is more hygienic. In the Maillard reaction, the nucleic acid in meat and most amino acids produce genetically mutated substances when they are decomposed by heating, and these substances may cause cancer. And in barbecue, there are some carcinogens that can enter the human body through the skin, respiratory tract, digestive tract, etc. and then induce cancer.
　　 Smokeless barbecue grill is a direct-burning barbecue in which the heat source directly acts on the food. The oil drips off the food immediately during the barbecue, without repeated infiltration of the oil. There is also no oily frying and frying process, the food contains less fat, and the grilled food has a real barbecue taste. Smokeless grills have no chemical emissions from combustion, electricity is a clean heat source, and electricity as a heat source has no chemical emissions. Smokeless grill is a relatively healthy way of eating. Smokeless grilling is cleaner and more convenient, and charcoal grilled is more delicious, but it is not good for your health and it is more smoky.