Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Cookware >
Sep 18, 2007 01:48 PM

Gimme Something on High Temp Ovens (like in steakhouses)--Please

Anything: Manufacturers, Use, etc.

  1. Click to Upload a photo (10 MB limit)
    1. Hi: Don't know if you were just interested in general or trying to get this going at home. However, after years of doing my steaks on my outdoor propane grill with a smoker pouch of soaked wood to get the flavor, we recently upgraded and had our grill hard wired to the gas line. I used to be lucky to get up up to a consistent 450 in 45 minutes and blow through the better part of a can of propane. Now, I'm in the 700 degree, fires of hell range after 10-15 minutes, there's also infared burners that take it higher but they also are not meant to be used at the same time as bottom burners and caused a chicken inferno. Since I can only imagine there's a really good fire code type reason our indoor broilers don't go to Peter Lugar levels, outdoor is probably your best bet for high heat at home. Good luck!