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Indoor grill?

13 years ago

I live alone and find cooking real meals difficult to do for only one person. I occasionally broil a very small t-bone for myself and during the broiling in my electric stove oven the smoke detectors will go off. I do know enough to leave the oven door open a little. I just saw an ad for the Cuisinart 5 in 1 Griddler. It made me wonder if I bought an indoor grill I might cook more decent meat for myself. I seldom make things like pancakes and do a great grilled cheese sandwich in a frying pan. My need is to make things like a small serving of London broil, a chop or a small strak. I really dislike leftovers, especially reheated meat. I want to be able to cook single servings. I would appreciate any advice regarding an appliance that will work for me. Thanks,
Nancy

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Comments (8)

sushipup1
13 years ago
Take a look at this and see if there is anything to help you.

Here is a link that might be useful: Guide to pan-seared steaks
cooksnsews
13 years ago
What kind of ventilation do you have in your kitchen? If the smoke alarm goes off when broiling, I'll bet it would do the same if you got a grill, or even if you try the pan-searing method. I'm a lot of help, aren't I? Before I renovated and added serious ventilation, I broiled like you are doing, but now I pan-sear, which I think it throws off even more smoke.
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I'm somewhat at a loss for words on this, because I haven't yet divined why Gagg would require a griddle plate for updraft ventilation but not for downdraft. Maybe I"m mis-reading griddle plate and what they want is to limit rising heat to avoid overheating _their_ pop-up overhead device. A normal hood at 30+ inches above the burners should not have a heat problem. I wouldn't use a naked back wall with a griddle, though. Tile or stainless steel would provide some safety margin. All that aside, hot cooking effluent rises at a significant velocity. To capture and contain it it with a down draft system is difficult and requires far more air flow than is likely to be present, or even feasible given the aperture sizes in the photos. Turbojet acoustics would follow. The pop up unit gets above the cooking (only one side at a time), but from its apparent size will have poor capture, and then the diversion to down flow via a very small duct will greatly limit the air flow rate. . The NuTone 10-inch fan placed in the wall above the cooking zone performs a kind of side-draft function. I would expect it to be better, but far from ideal. A lot of rising effluent will pass it, unless it is inside of some kind of overhanging hood. Note that without any filtration, the outside wall will be "washed" with greasy smoke and moisture. An overhead hood with mesh or (preferably) baffle grease capture that exhausted through the wall to an exterior fan would be preferable. A modest exterior fan (of the "upblast" style (but not restaurant size) mounted horizontally) would keep the effluent off of the exterior wall. kas
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Any indoor grill will produce a lot of smoke and need a good hood. Can you use the oven broiler in your range to to meet your needs? My infrared broiler on my DCS range does great with steaks and salmon.
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No. A grooved griddle pan cannot grill. It basically fries like a frying pan, and give you what looks like grill marks. Only the parts which make direct meat-to-metal contact get charred. A charcoal cooks by convection, conduction and radiation by infrared. All parts of the meat facing the charcoal get heat and charred. In addition, it gets smoke flavor from fat dripping on the fire. In the winter time you can do a charcoal grilling in the fireplace with the vent open, or if you have a good enough kitchen exhaust system to do it in the kitchen. In the summer time you can use charcoal grill inside with the windows open. A chimney charcoal starter can get very hot for small scale grilling. dcarch
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I have a gas module and an induction module. Several of us here do. You do need a few inches between the two, but since you were talking big hood, it should be fine. The trick to looks is symmetry. My induction has a stainless bevel frame which matches the bevelled edge of the stainless gas module, and the black grate matches the black induction. With the Wolf and BS 24" you have size and black in common. You can have a range top shaped frame made for the induction, or you can just do a contrast drawer/apron front to mimic the front of the rangetop. The simplest way would be to do the countertop in stainless (sheet or tile) all around both cooktops, and also clad the drawer/apron with it. That makes them visually one unit with some balance. Wrapping a drawer/cabinet front with sheet stainless isn't a big deal. Or you could just say function is function and let them dance. :) It sounds like it's the solution you were looking for.
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OklaMoni
13 years ago
I live alone too, and hardly ever grill, even on my george foreman grill.

But I do like grilling on it, since I found out an easy way to clean it.

Line it with aluminum foil!

Moni
dcarch7 d c f l a s h 7 @ y a h o o . c o m
13 years ago
Cooking for one is the best. You can do anything you want and never have to worry about pleasing anyone.

Leftovers is not bad. But that's another whole topic.

I use my cast iron pan to grill all the time. I get the pan to 600F (yes 600F!!). When I do that I put the smoke alarm in the microwave.

dcarch
compumom
13 years ago
We used to have a similar problem with our smoke detector each time we made toast! A simple fix was a new detector that was less sensitive to cooking. The contractor who was working elsewhere in the house bought a new detector and the problem was solved. Coincidentally, just yesterday at Costco I picked up some new photo-electric smoke detectors due to a recommendation on one of the news programs. They showed how smoldering fires aren't noticed soon enough by normal detectors. Anyway the package noted that these were also good near the kitchen.
Perhaps that's a quick fix for your broiler cooking issue too!
lpinkmountain
13 years ago
Move the smoke detector, lol! I got a small outdoor grill for BF for his birthday. And while we use it sometimes, I really wish I had invested in a small cast iron indoor grill pan. I'll bet I would use it a lot, since I use my other cast iron implements all the time. The secret is to just leave them on the stove, then you will cook on them all the time. BF makes pancakes in the smaller pan, he just makes one big pancake but I would like a grill for a series of smaller ones. I saw a teflon coated cast aluminum grill at Target, I am debating on getting it. That would be even better than the cast iron perhaps, certainly lighter. But you can't heat that stuff up really hot, particularly if you have a pet bird, since it is toxic to them.
Bumblebeez SC Zone 7
13 years ago
Last Christmas, Aldis had cast iron grill pans for $15. I didn't need one but they were nice.
pattypeterson2208
13 years ago
When I broil I always put water in the bottom of my broiler pan it keeps the fat from burning so no smoke. Hope this tip helps. Patty

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