Editing Grilling (section)

===Overhead grilling===
In the United States, oven pan broiling refers to a method of cooking inside an oven on a broil pan with raised ridges, where the heat can be applied from either above or below. In gas and electric ovens, this is accomplished with a [[heating element]] and a [[broil pan]]. Sometimes, the food is placed near the upper heating element to intensify the heat. The lower heating element may or may not be left off and the oven door is sometimes opened partially. Gas ovens often have a separate compartment for broiling, sometimes a drawer below the bottom flame.

====Salamander====
[[File:Acosta-grill.jpg|thumb|Salamander (electric grill with top heat)]]
A salamander (also salamander oven or salamander broiler) is a culinary grill characterized by very high temperature overhead electric or gas heating elements. It is used primarily in professional kitchens for overhead grilling. It is also used for [[Toast (food)|toast]]ing, [[Browning (chemical process)|browning]] of [[gratin]] dishes, melting cheeses onto [[sandwich]]es, and caramelizing desserts such as [[crème brûlée]].

Salamanders are generally similar to an oven without a front door; the heating element is at the top. They are also more compact: typically only half the height and depth of a conventional oven. For convenience, they are often wall mounted at eye level, enabling easy access and close control of the cooking process. Many salamanders can be fitted with a cast-iron "branding" plate which is used to make grill marks on the surface of meat. Some grills can also be fitted with a [[rotisserie]] accessory for roasting meats.

Overhead heat has the advantage of allowing foods containing fats, such as steaks, chops and other cuts of meat, to be grilled without the risk of flare-ups caused by the rendered fat dripping onto the heat source. The salamander's facility for extremely high temperature also takes less cooking time than other grilling techniques, reducing preparation time, which is a benefit in professional kitchens during a busy meal service.

Modern salamanders take their name from the 18th century ''salamander'', the tool of choice for toasting the top of a dish. It consisted of a thick plate of iron attached to the end of a long handle, with two feet, or rests, arranged near the iron plate for propping the plate over the food to be browned.<ref>{{cite web |url=http://digital.lib.msu.edu/projects/cookbooks/html/museum/object_085.html |archive-url=https://wayback.archive-it.org/all/20100213004923/http://digital.lib.msu.edu/projects/cookbooks/html/museum/object_085.html |url-status=dead |archive-date=2010-02-13 |title=Feeding America |publisher=Digital.lib.msu.edu |access-date=2015-02-01 }}</ref> Its name in turn was taken from the legendary [[Salamander (legendary creature)|salamander]], a mythical amphibian that was believed to be immune to fire.<ref>[[Oxford English Dictionary]], ''s.v.'' 'salamander'</ref>