Dave Bugg wrote:
> Joseph Littleshoes wrote:
>

Wrong attribution. I did not write the following. But merely commented
that it is done commonly in asia and asian restaurants. And that there
are indoor gas grills commercially available.
---
JL

> ...snip
>
> I think the key here is the type of equipment. Yes, professional commercial
> kitchens have specially installed gas, or even charcoal, grills . But they
> are installed under the appropriate hood which have fire suppression systems
> installed. You can even install these expensive pieces of commercial gear in
> a residential kitchen.... IF installed with all the necessary adaptations
> and precautions. There are even residential versions of gas range/grill/oven
> hybrids which are still expensive, but designed specifically for residential
> environs.
>
> Doing TRUE grilling on open flame portable grills -- meant for outdoor
> use -- is dangerous. And in the case of the OP, it isn't just dangerous for
> her but for others in her apartment complex.
>