BROILERS AND SALAMANDERS: Broilers are sometimes called overhead broilers to avoid confusing them with grills. Overhead broilers generate heat from above; food items are placed on a grate beneath the heat source. Broiling is a favourite way of preparing steaks, chops, chicken, and many other items. Heavy-duty broilers produce very high heat and consume vast quantities of energy. Some broilers are said to go as high as 2000oF (1100oC) at the burner. Foods must be watched closely to avoid burning. Cooking temperature is adjusted by raising or lowering the grate that holds the food. Salamanders are small broilers used primarily for browning or glazing the tops of some items. They may also be used for broiling small quantities during off-peak hours. Salamanders are usually mounted above the range.