where does the heat come from when broiling
Charbroiler A charbroiler (also referred to as a chargrill, char-broiler or simply broiler) is a commonly used cooking device consisting of a series of grates or ribs that can be heated using a variety of means, and is used in both residential and commercial applications for a variety of cooking operations. The heat source is almost always beneath the cooking surface â€“ for gas-fired applications this is referred to as an under-fired broiler. Most commonly the charbroiler is a series of long evenly spaced metal ribs over a large combustion chamber filled with an array of burners that may have a deflector, briquettes or radiant between the burner and the cooking surface.
Bunsen burner The amount of air mixed with the gas stream affects the completeness of the combustion reaction. Less air yields an incomplete and thus cooler reaction, while a gas stream well mixed with air provides oxygen in a stoichiometric amount and thus a complete and hotter reaction. The air flow can be controlled by opening or closing the slot openings at the base of the barrel, similar in function to the choke in a carburettor.