When cooking over high heat, especially an open flame, you are exposed to two main carcinogens: heterocyclic aromatic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). Studies show HCAs and PAHs cause changes in DNA that may increase the risk of cancer.

https://www.columbiadoctors.org/news/do-grilled-foods-cause-cancer#:~:text=When%20cooking%20over%20high%20heat,increase%20the%20risk%20of%20cancer.