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| Question | Answer |
| Charbroiler-Uses gas or electricity to mimic the effects of charcoal in a grill. Food juices drip onto the heat source to create flames and smoke, which add flavor to broiled food items. | |
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Countertop broiler- A small broiler that sits on top of a work table. primarily quick-service restaurants use these. The heat source is located above the food and produces an intense radiant heat. |
| Hotel broiler- use this large, radiant broiler to broil large amounts of food quickly | |
| Rotisserie- A unit in which cooks place food on a stick, or spit, and roast it over or under a heat source. The unit may be open or enclosed like an oven. Cooks use it most often for cooking chicken, turkey, and other types of poultry. | |
| Salamander- A small radiant broiler usually attached to the back of a range. Use it to brown, finish, and melt food to order. |
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