Cooking on a hotplate with a little oil tends to produce a lot of smoke,
even with an overhead extractor. Is there a special pan with a funnel to
guide the smoke towards the extractor? If so, what is it called?

Cooking fish in this way can be mimicked by basting the fish with olive oil,
then baking it. But I've never heard of anyone doing so with meat. How can
meat be cooked in an oven to mimic hotplate cooking?

Thanks.

Josh