Grilling vs. Poaching
Grilling is a cooking method that uses radiation from a heat source located below the food. Heat transfers to the food through thermal radiation. You can use this method to cook foods like steak, shrimp, chicken, pork, fish fillet, and many other types of meat. It is usually used to cook these foods quickly. Even though it is known to be a healthy alternative, fats and juices can be lost during the cooking process.
Poaching submerges food in a liquid at a relatively low temperature. The liquid used is usually flavored. It can include water, milk, wine, or stock. it is in between 160*F and 180*F. The liquid it is cooked in barely moves. This method is suitable for foods that are delicate.
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