A sudden failure on my kitchen range gave me the recent opportunity to update my kitchen. Good riddance! My existing range used those frustrating coils that I continually cursed for their slowness and failure to stay flat. Since I don't have gas going to my kitchen, I opted for a radiant Halogen setup.
On my old range I often used various dry heat cooking techniques. For instance I would often use a Japanese "Ami", which is a very lightweight slotted grill used to elevate items off of the cooking surface in order to cook various items via a dry heat - essentially cooking with a combination of convection and radiative heating, while minimizing conduction.
Other times I would toast items such as a couple of cloves of garlic or dried herbs in an otherwise empty flat skillet.
I would even use my cooktop to start until it was red hot Japanese Binchotan Charcoal simply by placing them either directly on the coals or by using a traditiounal purpose-made pot - essentially a stamped metal pot with a grate for the bottom, of which only the rim contacts the burner. (i.e.: for the most part the bottom surface of the pot does not contact the burner except for its perimeter - it's meant to rely predominately again on convection and radiative heating...)
All of these techniques minimizes either any directly contact with the cooktop itself, or uses the cooktop to heat an essentially empty skillet to the point where small items can be toasted.
Would I have to give up any of these techniques when using a radiant cooktop? There are numerous warnings regarding cooking with an empty pot - which is practically the case when toasting a small dash of herbs or a couple of garlic cloves. Would I have to give up on doing any dry-heat cooking, such as with my Japanese "Ami"?
Can one do any sort of roasting/toasting on a radiant cooktop, such as roasting/toasting peppers, garlic, fish, "Mochi" (Japanese rice cakes), etc.?
I welcome any and all advice.