Short answer
A salamander is a high-heat overhead broiler used to brown, finish and even cook food, with a rack you can raise or lower. A cheese melter runs cooler and is meant for melting cheese, browning toppings and warming dishes briefly before service. Choose a salamander for real broiling and a cheese melter for gentle finishing.
Both are usually mounted on a range riser or a wall, or set on a counter, so they take little floor space. Gas and electric versions of each are common, and infrared burners on some models heat up faster.
If a dish needs a crust or char from above, such as a gratin or broiled fish, a cheese melter will be too slow. If you only melt cheese on nachos and sandwiches, a salamander's extra heat is more than you need.
Updated · By Norpex