Because of space limitations, I had to choose between a dishwasher and an oven for my NYC apt. I choose the dishwasher because I plan to buy a tabletop convection/broiler oven.
Don't laugh.. but I'm hoping that the broiler function of this prospective device could be almost as effective as a broiler/salamander used in a steakhouse Ideally, I'd like to be able to sear a rib-eye or fillet in a cast iron pan on the stove and then finish it in the tabletop oven.
For example: the Wolfgang Puck toaster oven broiler with convection rotisserie and baking drawer
the Cuisinart Brick Oven classic counter top oven (I'm considering this because there are quite a few reviews that mention how easy it is to burn things because the top coil gets hotter than most)
Should I be evaluating based on the wattage, the temperature settings or something else?
or, am I just dreaming to hope that a home appliance with electric coils to perform even remotely similar to a gas- powered salamander? Please set me straight as I've never worked in a restaurant kitchen..only seen them used.
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