Do you have any good tips for those of us whose grilling experiments must be confined to a grill pan on an electric stove?
I use an indoor grill pan or electric grill when it is rainy or cold and basically too unpleasant to cook outdoors.
I tend to grill foods such as: vegetables (asparagus, eggplant slices, bell peppers, sweet onions slices, etc), boneless, skinless chicken breasts, chicken satays, shrimp, scallops, salmon, or other sturdy fish fillets, hangar steaks, skirt steaks, etc.
Vegetables and lean meats that are grilled relatively quickly without a lot of fat and splatter work best.
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(Grill pan image: Chef's Catalog)