broiler/grill pan

A grill pan is similar to a frying pan, but with raised ridges to mimic the wires of an open gril
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. A grill pan is similar to a frying pan, but with raised ridges to mimic the wires of an open grill.
In the United States, when the heat source for grilling comes from above, grilling is called broiling. In this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation.
Grilling is often presented as a healthy alternative to cooking with oils, although the fat and juices lost by grilling can contribute to drier food.

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