It's a big (kind of unattractive) gizmo to get on just a whim. I suspect that if you have to ask what you'd use it for, you really don't need it. Instead, you'd probably be more than happy with a good broiler (or backyard grill).

Of course, if you have the space to put every conceivable appliance in your kitchen, you might as well go for it! (After the gas wok burner, of course!)

Here in Oregon, winter is starting. I won't set foot in my backyard until April . . . the backyard grill will huddle under its cover, trying not to rust. Sigh.

About the only things I "broil" inside are caramelizing veggies and fruits, finishing fish, or things like a potato au gratin that need a crust. I haven't run into a menu that I can't juggle the oven time to use the in-oven element. It's harder if you do your turkey in the oven, but even there, you can finish the sides during the half-hour the turkey is resting. Tighter timing with a roast, I'll admit. I do recall a few times adjusting menus since I didn't have the oven at a good temperature when I needed it, but those don't stick in my head with detail, so it must not have been traumatic.

Your cooking style may vary...

People in Alaska use a Big Green Egg all year round, as posted here on GW.

Some people insist that the only way to do a steak is with a salamander, but if you don't already feel that way, it seems like a not so useful gizmo. The only people I know of besides that salamander or nothing few who want one at home are line cooks who don't want to learn to use home equipment.

More people seem to acquire and like the indoor grills in their rangetops.

Well, I have a friend who has eaten frogs and snakes so I guess salamanders can be on the menu. Whatever floats your boat!

Those Alaskans must be tough. I'm just a wimpy Californian trying to survive in the Pac NW. All the East Coast got wine and cheesed out of me after 20 years in the Golden State.

Oh, I totally understand!! I'm SoCal, and in an especially moderate micro-climate even for that. Major wimpage here. But I decided that a 15" gas cooktop indoors was enough for charring peppers and eggplants (most of my cooking will be on 24" of induction), and my gonzo oven or a grill pan and press were adequate for the rest of my needs. If you have an oven with a really good, hot broiler, that's really all you need.

I broil a lot. This was a factor in selecting my range. I have the 36 inch heritage model it has a second narrow broiler. The oven broiler is the 11k ceramic infrared element. The one under the griddle is more or less a 15 k oven burner element so its long and narrow its great for fish. You pull it out like a drawer it's quite easy to use. I bought that model for the second broiler but I getting much more use out of the griddle than I ever thought possible I even use it as a warmer. I also figure out you can carry the whole griddle to the sink for cleanup.
I get real tired of camping on the floor staring at the oven broiler. You really have to sit on the floor to watch it. When I am down on the floor I always forgotten a towel or tongs or need a flashlight for extra light or a thermometer. Also you have to crack the oven door open to make the broiler stay lit continuously (if the door not open the oven hits I guess 500 degrees and cycles off for a short period).
So if I had it all to do again with money and space were not a problem I go with the heritage cook top with the optional salamander and select a wall oven .

I use a BlueStar residentially approved salamander I fire it up at least 5 out of 7 days a week.

I have had the bluestar salamander for a few months now. When purchasing I knew it was going to be a novelty item, but I am having a lot of fun with it. I find that IÂm using my outdoor grill less, as the salamander does make a very nice steak. Nice and charred on the outside, but still pink in the middle. IÂve used it to burn the sugar on Crème Brule. IÂve made some nice fajitas with it. IÂve melted cheese on any number of items with it. Could I have done most of those things with the oven broiler? Probably, but it is a little more fun with the salamander. It also is a little easier to keep an eye on food when at eye level instead of in an oven broiler. When entertaining everyone wants to see what you are doing with the salamander.

Thanks for that information.

With an oven broiler, I have to close the door as I'm usually working on the burners too. Once the door is closed, I am prone to forget about it. I overcook/burn stuff with the broiler more than with any other cooking tool.

I could open my slider and probably a gecko would wander in. What good is that????

I was watching Alton Brown one day using a chimney charcoal starter as a salamander. I tried it and it worked beautifully. Just set it up like you're starting your grill and when the coals are glowing red knock off the ashes and place it over your porterhouse. 90 seconds each side. Then pour the coals on the bottom of your grill and finish over indirect heat.
If you do a search for porterhouse steak and alton brown you can fine the details on his web site at foodtv.com
Frank

Why not sear it on top of the chimney? Heat rises

Following "Michael Cokkinos"

This thread is an oldie but goodie I recall from the distant past. And since I have just gone through it I might as well add a comment. This is about using a salamander to finish a crème brulée (BC).

In range of my town there is a sweets bakery in which one day I was commenting on the typical aromatic hydrocarbon flavor of BCs. I suggested that a salamander would be better than a propane torch (this might also include an alcohol torch, if any are still used). The owner/baker entered the conversation and argued that salamanders are not hot enough.

I took this comment at face value, eventually concluding on my drive home that a hydrogen torch would be the preferred hot enough flame without any carbon compounds to interact with the sugar. Thus I ask those of you with salamanders who make BC: Do you find them hot enough caramelize the sugar? Asking for a friend.

no idea - I never did get a salamander - but Wikipedia on ”MAPP gas“ says

”Myhrvold recommends in Modernist Cuisine: The Art and Science of Cooking that MAPP gases should be used in preference to cheaper butane or propane as they produce higher temperatures with less risk of giving the food a gas flavour, as can happen with incompletely combusted gas.”