This is a pretty embarassing question to be asking, since I consider myself a pretty decent home cook and have been doing it for decades... BUT, is it necessary to prop the oven door open when broiling? I'm pretty sure my mother told me this, but I don't ever see it mentioned on cooking shows (even the ones that actually try to teach you to cook). I think the rationale was that the broiler units would turn off when they reached temp. if you closed the doors.
So, for my entire culinary career (which began by putting my college roomate in the infirmary, but that's another story), I have been propping the door open. Am I just wasting money on my utility bills, or do I have it right?