I love poblanos and similar chiles, but I don't love the time it takes to char them on the stovetop burner. Plus, it's so difficult to actually char the concave sections of the pepper. I've tried roasting them in the oven, putting them under the broiler, putting them in a cast iron skillet on the stovetop, the oven, and the broiler in order to escape the charring on the burners - but only the charring on the stovetop burners really gives decent results.
So, I've been considering getting a creme brulee torch to simplify this task. Is this a good idea - do these torches work for charring peppers?