Why you need a salamander
When most people hear the word salamander, they think of the common amphibian famous for being able to easily regrow its tail or any other limb. A few people may think of the mythological creature with a connection to and affinity for fire and heat. If you're in the restaurant business though, you may have heard of this unique piece of restaurant equipment.
A salamander is a specific type of grilling equipment that provides high overhead head with none coming from underneath. It is very similar to a broiler, and can be used in much the same way. It gets its name not only from the aforementioned mentioned fire lizard of legend, but also from a nineteenth century cooking item that performed much the same function. The original salamander was a disk of iron with two or three long feet that was heated to red hot, then placed over the top of a dish to effectively broil it.
Modern advances have allowed gas and electric salamanders to exist and become an oft-used piece of restaurant equipment. The benefits of broiling over grilling are the removal of char marks that may not be welcome on higher quality pieces of meat, as well as preventing flame-ups that result from dripping fat falling on the burning coals or gas flames.
Salamanders, unlike many other kinds of broilers, typically remain open, with no door to shut it. This is because many chefs don't use salamanders for cooking as much as for presentation. Common uses are browning the surface of dishes, like au gratin potatoes or the cheese on top of soups.
The top-down heat means that you can cook the top of a dish rather than the whole dish further, which also makes salamanders useful for browning meringue or caramelizing the surface of a creme brule.
It can be used to lightly toast items, or fitted with special grills that allow you to use it for proper grilling, char marks and all.