You need to make your desires less confusing. Grilling is a dry cooking method with the heat applied from below. Grilling applies grill marks, and is the cooking method of choice in 99% of steak houses. Broiling is a dry heat method of cooking with the heat applied from above. No grill marks. So, if you want an indoor gas grill, several companies make great ones: Bluestar, DCS, GE Monogram, and more. Wolf's is very hot, but is on/off, which weighs against it. With an indoor grill, you need a large, powerful vent hood to handle the smoke. If you want a great broiler, you need gas with an infrared broiler. These operate around 1800 F, which is screaming hot. Again, lots of companies make these. Hope this helps.

To answer my own question I emailed Electrolux and they said that it no longer has an infrared broiler.

I can try to help on this one. First, you usually never use the convection fan when broiling. Broiling is infrared rays, not convection. For searing a steak. It depends of the thickness. A thin steak can be placed very close, on the top rack, about 2 minutes a side, same with a hamburger. Basically about 1 or 2 inches from the broiler. A thicker steak slightly farther away, and a little more time... unless you want to sear it very close and then move it down. I would guess about 3 or 4 inches or so from the broiler depending. Same with salmon. Other items might be 6 or more inches away. The further away the larger the item can be. It will still get plenty hot. So yes you can broil on a lower rack. And of course a broiler is quick and dry heat, so it can be used to reheat the top surface of some fries. Or to brown something quickly. Most broilers have a thermostat that prevents the oven from getting too hot. And sometimes that is why people will broil with the oven door open, it helps to keep the broiler on longer. Of course, a few broilers will shut off if the door opens, but most will stay on. But trying to get the oven hotter than 500 degrees for pizza?? It might be possible on a gas range. First preheat the gas oven and check your temp. Many ranges will go higher than what's listed on the knob. Second, invest in a pizza stone, or any good oven stone, or a big slab of soapstone. These act as a heat sink and even more so if you place the pizza right on the stone. (you probably know that)... But unless you have a self-cleaning gas oven and can 'break' the lock, I don't think you'll see those 600+ temperatures. You can try preheating and then turning on the broiler, but I don't think it will come on once the oven gets very hot.

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.