Maybe this is a retarded question, but...if you want to grill something, can't you just use your oven and put the food directly on the grating? Normally when I think of "grilling", I think of either an outdoor grill or one of those mini ones, but...wouldn't the oven work just as well?

And speaking of grilling, what exactly is the benefit of it in comparison to baking (ie. in a pan) or cooking something in a skillet?

EDIT: Oh, and I realize that if you barbecue something, you get a nice smokey smell/taste...so, aside from that, what would I be missing by using just an oven?

im not entirely sure, but heres what im led to believe

by "grill" im assuming we are talking about the grill that is underneath most ovens, and not a barbecue, which is also called a grill in some areas

the heat patterns in an oven operate sinusoidally. that is, the temperature will go up and down. in a grill, its just blasting constant heat, which is why you have to open the grill door, lest you burn your food.

i also think because of the open door operation of a grill, the food will be dryer

btw, by the 'mini grills' , do you mean those little electronic ovens? i think they emit constant heat, but the glass door will make it lose a lot of heat, so it works like an oven

i think by using a skillet or barbecue, the flavour you get from a maillard reaction is the only reason why we do so, though im not sure. charcoal adds extra flavour too if youre using a barbecue.

To be clear: When I hear "grill", I think of either stovetop-style ones, or outdoor barbecue ones.

http://www.lakewoodconferences.com/direct/dbimage/50354836/Charcoal_BBQ_Grill.jpg
or
http://small-appliances.wowshopper.com/pics-inventory/indoor-electric-grill-pic.jpg

So, my question is: If you put your food directly on an oven rack, would that be a suitable substitute for one of the above grills:

unless you want to have one hell of a mess to scrub out later i would highly recommend against putting your food directly on the grate in your oven. other than that though, the oven will cook the food just as well as a grill, perhaps even more uniformly.

but i think you will miss out on the lovely charred smokey bits of flavor. plus all the fun that is grilling. cause lets be honest, we dont grill just for the flavor. we grill for the experience. lighting the coals, siting around out side with your friends. tossing your meat on the flames. hearing the sizzle. smelling the char form. drinking a cold beer. that is why we grill. it is so much more than a cooking process. as my dad is fond of saying, "it is a way of life."

would a hot oven rack be as hot as a hot grill? im not sure, but i do know that oven racks are stainless steel and very thin, which wont hold much heat before the meat cools the rack to sub caramelising temperatures, so im betting you wont get a good sear with a hot oven rack.

thats about it really

You want one of these: http://www.recipetips.com/images/glossary/p/broiler_pan.jpg Just keep in mind you are cooking from the top with the oven as hot as it can get if you set it to Broil. You can cook steaks and the like much like you would on a BBQ.

Indeed. A broiler pan is a great thing to have during the winter months when the grill is likely mothballed (at least in these parts...temperatures in the teens and subzero levels do not make for good heat retention). Similar, but not the same. However, the great thing about broiler pans is that they're machine washable, and many gas ranges have them built into the bottom so that they're broiled by flame instead of a resistance coil (as it would be in an electric range).

For no more than they cost, pick one up and experiment. If nothing else, they're great for fish, shrimp, pork, and poultry. Depending on your level of beef and mutton purism, your mileage will vary, but I've found sirloin to be a tasty use for the broiler (though I'd be hard, VERY hard pressed to put a strip steak or a rib steak on a broiler pan...that's where my purism lies).

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It's just a pan with a flat grill grating thing on top?

How much does it cost?

That grate thing is important for draining away fat, hence the term "drip pan." Similar to grilling, you wind up with healther food.

As far as cost, it'll depend on the quality you want. Different features have different prices.

__________________
"Never try to teach a pig to sing. It wastes your time, and it annoys the pig." --Robert Heinlein
freddiebrian@hotmail.com