Most modern broilers are now unfortunately equipped with thermostats, so they cycle on and off, never really getting hot enough. Start by heating your oven to its maximum temperature, typically 550 degrees; then turn on the broiler.

Image HEAT EQUALS FLAVOR Hard-shell clams open in minutes under the broiler; they are dressed with a parsley pesto. Credit... Andrew Scrivani for The New York Times

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While the oven is preheating, leave a skillet or a grill pan (a ridged skillet) inside. The best pans for this are cast-iron, enameled cast-iron, or heavy-duty steel — not stainless steel, but what chefs call “black steel.” Almost needless to say, this pan must be all metal and not flimsy. Keep potholders handy.

In most cases, that skillet will stay as close to the heating element as possible, about two or three inches away. That’s roughly the distance you want if you have an old-fashioned under-oven broiler, even though it will allow you to put the food closer, almost in contact with the flames. Adjustments may also be needed with a really powerful broiler, of the kind more often found in restaurants, where two or three inches may be way too close. After a little experimenting, you’ll find the ideal distance for your broiler. (My broiler, on which all of my calculations are based, is 17,000 B.T.U., and is typical. Some broilers, including most electric ones, are closer to 10,000 B.T.U.)

Finally, do what it takes to keep the broiling element on. Most broiling happens so fast — often in less than 10 minutes — that if the element cycles off, it will throw off your timing. It’s not disastrous, but it’s a nuisance. I have taken to shoving the skillet as far back on the oven rack as I can, and leaving the oven door open a crack.

Now you’re ready. What can you cook? Almost anything, although some foods are more cooperative than others: meat of all kinds, especially steaks and chops; fish, from steaks like tuna or swordfish to fillets both thick and thin; shellfish; chicken (usually best without skin, which, as every experienced griller knows, readily catches fire); and even vegetables, especially tomatoes, peppers and chilies.

The technique varies little from one ingredient to the next. For one-inch steaks (rib-eye or sirloin are best), have the meat at room temperature and dry it well. Broil in a preheated skillet about eight minutes for medium rare; turning is unnecessary. You may want to serve it bottom-side up, especially if you use a grill pan.

For one-inch fish steaks or thick fillets, brush the fish lightly with olive oil first. Cooking time for medium to medium well will be less than 10 minutes.