We had a Jennaire indoor grill built into the kitchen counter. It would stink if we used it, so I did not. I took it apart the first time I used it and washed everything, even the ceramic "coals." Never again.

Unless you have excellent ventilation, do not use it inside with coals. After re-reading your posting, is this just a grill over gas/electric? Did it come with the stove? But again it may not be safe to use inside, due to the fact it could break etc and if you are doing steaks or hamburger it could catch on fire.
Do you have a Bar-B-Que store in your area? Could you contact Food Net Work? Or the maker of your grill/stove?
Just be careful.

I "had" an indoor grill like sheilajoyce, I also washed the "coals" after each use. I currently have an anodized aluminum griddle that covers 2 burners.....I can grill anything I want, but it doesn't have the charcoaled taste like the one with coals. Cast iron can be used over high heat.....it will transfer the heat to the meat incredibly fast and leave the center raw(if it's a thick cut?)....

i have the cast iron grill skillet, and yes, at least you have those nice grill marks...use the exhaust fan, and watch it...i just hate having to clean the darn thing...

if you ever watch rachael ray she uses one all the time...

Susanjf has the right idea. A cast-iron grill that sits over my electric elements. A Lodge type grill/griddle.

Thanks Nicole, so it can be used over high heat? I did use it for steaks not long ago, but I thought it took a long time.
I'm tempted to throw a foil dish over top of the meat, to mimic barbecuing with the lid down.

I'm always scared the bottom will catch fire because of the seasoning when I first got it.

jas...oh yeah! High heat is fine. Iron is cool! It's just not gonna taste like coals....if you wanted it to? My Wolf range, it came with the house....has seasoned iron grids on it....yes...greasy...ya don't want to clean too well or they rust, but they don't catch on fire. :0) Take a look....

We have a GE down draft modular cook top with an indoor electric grill. I don't use it too often, but I do like it. It does take longer to cook and I too have thought about using foil to tent it to keep the heat in. Whenever it's turned on the downdraft venting turns on pulling any smoke right out of the air. I love my downdraft and would never have anything but a downdraft again. I haven't had any trouble at all with it smelling bad, but it doesn't have ceramic coals, just a drip pan with a jar attached under that for catching grease. We only buy low fat meat so grease is not been a problem either. What little there is, is cooked onto the drip pan and never makes it to the jar.

Here is a Wiki link to grilling. It seems to be pretty accurate in the information given.

Personally although I have seared meat in a regular cast iron skillet at times if I want to substitute indoor cooking for outdoor grilling I just use the broiler.

Cast iron can take extremely high heat which is why it is the best choice for grills and burner tops for ranges. You can clean old cast iron by placing it directly in the coals of a fire. Doesn't get much hotter than that.

Here is a link that might be useful: Grilling Defined

Thanks guys.
I also have an electric indoor grill/griddle. The top is reversible for grilling meats or a griddle. I use it most often for pancakes. It's non-stick and works great.

I haven't used it for meat yet, I've heard that they don't get as hot as you want for cooking meat. Which is why I bought the regular, heavy cast-iron grill/griddle.

I have no idea why it would be recommended to cook it on medium heat and not high. The only thing I can think of, is because my stove is electric, the heat would be uneven, with it laying over top of the small and large burners.

Sheilajoyce -- I'm sorry that the JennAir didn't work for you. My mom's had one for 35 years... But it's a cooktop with an exhaust fan between the 2 sides. She's loved it and so do we when visiting! I'll admit we've set off the smoke alarms a couple of times!

I loved my Jenne-aire and used it often. Mine was also a down-draft. My "coals" were two square cast iron thingies that fit in the bottom. I'd just toss them in a sink of hot sudsy water or throw them in the dishwasher along with the other parts that were dishwasher safe. Miss my J-A :-(

Now I have a grill/griddle that fits over the burners of the stove. I use it a lot. Of course IMO, no hamburger is ever going to taste as good as one cooked over charcoal.

I just use a George Foreman grill all the time. It's an easy clean up if you put foil on it, and no charcoal to buy, no lighter fluid needed....

But I am intrigued by the cast iron grill to put on my stove top. Maybe I need to wish for one for Christmas?

Moni

seen Ina Garten do these steaks on her cast iron skillet and they looked DELICIOUS

2 (10-ounce) filet mignon
2 tablespoons vegetable oil
1 tablespoon fleur de sel ***WHICH IS hand-harvested sea salt collected by workers who scrape only the top layer of salt before it sinks to the bottom of large salt pans

1 tablespoon coarsely cracked black peppercorns
2 tablespoons unsalted butter, at room temperature, optional
Directions
Preheat the oven to 400 degrees F.

Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.

Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.

When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.

Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)

Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes.

Cast iron is tough! I've used it in campfires and often I'm using ironwood for the fire - you don't get much hotter than that!

I've gotten to the point that I prefer a steak cooked inside. The grill marks are nice, but I go for taste over looks. A nice sear on the meat adds flavor.

Get to cooking Jasdip. And make some fresh bread to go with it!