<Tr> <Th> Application </Th> <Td> Cooking </Td> </Tr> <Tr> <Th> Fuel source </Th> <Td> Natural gas, Propane </Td> </Tr> <P> A charbroiler (also referred to as a chargrill, char - broiler or simply broiler) is a commonly used cooking device consisting of a series of grates or ribs that can be heated using a variety of means, and is used in both residential and commercial applications for a variety of cooking operations . The heat source is almost always beneath the cooking surface--for gas - fired applications this is referred to as an under - fired broiler . Most commonly the charbroiler is a series of long evenly spaced metal ribs over a large combustion chamber filled with an array of burners that may have a deflector, briquettes or radiant between the burner and the cooking surface . </P> <P> The term charbroiler is typically associated with commercial kitchen applications, though the construction and cooking process is nearly identical to light - duty residential products referred to as grills . The terms charbroiling, broiling, grilling and char - grilling are often used interchangeably, though depending on the application and equipment involved there may be differences in how the food product is actually cooked . The Culinary Reference Guide identifies grilling as "the process used when an item is cooked on a grated surface to sear in the flavors and impart a degree of charring which gives the product a light charcoal smoke flavor ." </P>

Where does the heat come from when broiling