A most informative site, but I do have one comment. The article refers to 'grill pans' which I would call a 'skillet'. This is very commonly used here in Argentina when we don't want to have a barbecue outside.
I would agree with your description of a grill pan, but what the site describes is a solid piece of round grooved iron with a wooden handle which you place over the source of heat, in other words, a skillet. Oh, how I miss a good old English mixed grill!!! Can't get the ingredients here, though.In BE, the "grill pan" is a, usually rectangle, metal affair with a handle at the front and removable metal grid which stands inside. Food (sausages, chops etc) is placed atop the metal grid inside the pan, which is placed under direct heat in a separate part of the oven (or "stove - I never use that word), called "the grill". The pan catches grease, fat etc, which drains from the food.
Put some sausages under the grill, will you?
Can you explain that part? What does the part called "grill" look like?We do them UNDER a grill
The term "barbecue" has a variety of different regioinal meanings in the US. In some places, it does indeed mean to cook on a grill over flames, but in others it refers to a slow-roasting process, which often includes smoking, and which is most commonly done to pork of some kind. In those places, a steak cooked on a grill over coals would not be called "barbecue", nor would the cooking method be called "barbecuing".What American call grilling sounds more like barbequing to me, on a grid directly over heat.
It looks to me like your "grill" is our "broiler". The food is exposed to heat from above.this is the more modern style of free-standing cooker where the top oven has a grilling role:
I think the "progress" is due to more people opting for fitted kithens these days.
I miss my eye-level grill!
Older American kitchen stoves or ranges (we don't call them "cookers") that were fueled by gas would typically heat the oven by having a gas burner underneath the metal box of the oven. This part of the stove could be accessed by another door, and food could be placed under the flame. This placement allowed fat to drip from the meat as it was cooking without falling into a flame, causing a fire.I never met broiling as a concept until I read American recipes.