We are about to get rid of a dual fuel, downdraft JennAir that had the gas grill on top. Since we are in a very cold climate, we used it a couple times a month in winter (we use our outside grill when the weather is better) to do chicken breasts, shrimp or the occasional steak. It certainly wasn't perfect, but it was better than standing outside in the snow. And, there are only two of us, so it could handle our needs.
We won't be getting a range with a grill on top again. What would be my best bet to do something similar inside on a regular range? A good grill pan for the top of the stove? Broiling? Some other option? And, if it is broiling, is an infrared, ceramic gas grill unit in a gas range really a lot better than an electric broiler that comes with a dual fuel stove? We are looking at both all gas and dual fuel so trying to figure out if this is part of the decision as to what to go with. Thanks much.