Nobody Broils dinner anymore. Most people like to grill.
When trying to prepare a broiled dish at home using a residential stove broiler can produce less than desirable results.
A typical 30″ Gas range has a better searing effect than many electric ranges. When you cook with many of todays luxury brand wall ovens and dual fuel electric ovens, the broiler has multi-pass element that provide an excellent high heat.
When I worked in a restaurant during high school several of the items on the menu were broiled. We had shish kebob, shaslik, broiled haddock, shrimp, scrod, scallop…typical New England fair, you get the point.
Many restaurants are successful with these dishes because they are flavorful and perceived ‘healthy’ since it’s not fried in oil. But… most restaurants add a lot of butter during the cooking process.
A commercial broiler which is typically gas powered, has a high that provides searing that is better than most grills. Since it does not flare up you don’t get the noted carcinogens associated with grilling over an open flame that produces Heterocyclic Amines (Certainly more studies have to be done to all types of cooking methods using high heat and searing proteins in the process).
How can you prepare a broiled dish without all the added fats?
The Gaggenau Combi-Steam oven has a Broil feature called Grill with Humidity that incorporates moisture with heat from a infrared broiler under glass.
This dish is a simple preparation of Salmon Steaks with prepared Kimchi showcases the ease of cooking with this method. The purpose is to show how fast and easy it is to broil although please understand positioning of the pan for even cooking. I placed the pan into the oven during the heating process to provide a sear to the steak when placed on the rack. Be careful when remove the hot pan from the oven and place on your stove top with the vent hood on. Slowly add some hot water to the pan to loosen up any burnt on dripping.