I spent lots of time in front of a grill in a large chain and we never did them like that. Always on the grill... We were just good at it after cutting and cooking up hundreds of slabs of beef and fish every night.

If we ever did need to finish something off we used the salamanders - basically broilers. Ovens were never used on the line during open hours.

Originally Posted by captain seafire
I replace valve cover gaskets every 50K, if they don't need them sooner...