No. It'll cook fish beautifully. I've broiled salmon and halibut this way. The outside develops a nice char while the inside stays moist and just done.

Thanks very much, J. Can you compare it to broiling fish in an electric oven?

Sure...When I had an electric oven, the broiler was nowhere near as hot as the infrared. It took longer to develop the char. By the time that char did develop, the fish was sometimes overcooked depending on the type of fish and thickness. Factor in the little bit of residual cooking. For salmon and other fatty fishes, it wasn't that big of a difference. For leaner fish like cod and delicate fish like flounder, the difference is bigger. For those who treat their fish like pork and like it beyond dead, none of this matters.

Just seconding what scout said. Before having the BS I had an electric oven. The BS broiler is a revelation. The electric oven had a filament all around and things tended to broil slowly with little char. The BS has a small broil area-- but still large enough for most of the meats/fish you would want to cook -- and it broils faster and delivers fish that is crisp to charred outside but still done perfectly within. I got the BS because of the burners but the broiler has proved to be even more of a wonder to me.

So helpful, as I cook fish all of the time. I appreciate it!

If anyone has anything to add about their experience with Wolf vs Viking's AG range's char broiler, I still have a today to make my decision :)

Have Wolf AG charboiler and have cooked on Viking's (tested it when I got the Wolf. Viking was OK, just not as hot as the Wolf). Pretty much same comments on the IR broiler which we also have/use. Like it very much, it's very hot, we usually do chops, steaks and 1-1.5" fish, usually sword. Some posters with no actual experience will tell you it only has one heat setting, they're wrong and the heat can be varied. You'll also get many varied hood recommendations, fortunately we talked with the CS technical reps for a couple of different hood manufacturers and avoided getting an expensive and way oversized hood.

I do have to share one additional experience with the IR broiler. I once broiled some salmon and left it in just a little too long and it looked burnt. The marinade/cure for the fish did have a fair amount of sugar in it, but was wiped off before hitting the broiler. I took a nibble of the crust and it didn't taste burnt so I served it, because the rest of the fish was really moist. Afterwards, my wife commented that the best part of the fish was that "burnt" crust. I had to agree because that crust was like eating a toasted fish "cracker" or "chip." I didn't use a dry rub, so that crust was all fish.