I noticed that some "pro-style" brands offer home versions of salamander broilers. Well, Bluestar does anyway. I am curious about this, because I've never seen a salamander in anyone's home (and I have never worked in a restaurant kitchen). What is a salamander usually used for, in a restaurant? What do you think it would realistically be used for, in a home kitchen? I've asked a chef I met, and his response was that they use salamanders to "melt cheese", and "don't turn your back on it! your food will burn". I asked, "is that all, would you broil a steak in it?" He said, "yes, you could, but it would splatter everywhere". I got an image of hot liquid in one's eye, and we went back to drinking. My thought had been, that a home salamander would be used for getting fish skin crisp or putting the crust on a steak, something like that.