The old-fashioned under-the-oven broilers can be great, but they're tricky. The flame is close to the food, there's little room for adjustment, and they're hot hot hot. Use these broilers not to cook the food but to finish the food. Start the food in the oven, cook it 'til it's a bit underdone, then remove the food from the oven, crank the broiler up and let it warm for a few minutes, then throw in your food for just a few minutes to get that great surface caramelization that adds so much flavor.

Used this way, your broiler works essentiallylike an upside-down gas grill, and can be used in the same way!