The broiler is an important part of many restaurant kitchens. It's the last stop for cheesy crocks of French onion soup before they hit the table, and it provides you with a fast means of cooking a delicious steak and salmon fillets. When the broiler goes out, many chefs panic. Some even stop service or severely cut back their menus until the repairman arrives to fix the broiler. This reduces profits, which is certainly not in your best interest.