High-end stoves come with optional salamanders. They are hotter than oven broilers and supposedly provide more uniform heat.

We used to have a range with a grill top (1980s Jenn Air) and I LOVED it. It was so convenient for so many things. I've never heard of a salamander for home use.

I had to google it, but as far as I can tell it’s a separate broiler unit, for commercial kitchens. I don’t know why you would want this at home when you have a broiler in your oven and/or a toaster oven.

I have no idea what this even is!? Somebody school me.

I'm intrigued by having a salamander. I've used one a few times and thought it was cool. They're pricey, though, and I wonder if I would use a grill top (like 12" wide on a range) more often. Anyone with insights?