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When one wants to limit fried foods due to health concerns what equally convenient alternatives to pan frying are there for frequently (several times per week) cooking steaks, chops or fillets, roasting, grilling, (char)broiling are inconvenient (I would not consider baking or boiling a pork chop or a beef steak tasty nor convenient), is toasting a poor choice?

A student (especially one that lives away from home and their parents) that wants to eat a pork chop (although beef turns out nicer since the heat is turned higher and you just sear the outside and cook faster so the steak doesn't get as greasy, pork has lower intramuscular fat which is a health concern) can simply bring out the frying pan add some olive oil eat in 15-20 minutes washing their dish, cutlery, frying pan takes even less. They can do that conveniently for a couple of times per day (without even worring about getting their clothes wet since everything they need to wash is shallow nothing deep to splash water).

Several years ago I tried toasting and it didn't turn out so bad (a steak especially beef turns out nicer pan fried and washing the plates of the toaster isn't so convenient especially since my sibling housemates never wash them and juices especially from fish spill and I need to clean later and my father obsesses over catching fire). Disconsidering spilt juices over the counter(micro-wave oven) and the inconvinience in wasking the plates chicken (especially breasts) turned out even better toasted (pork chops were something in between).

I can't find a smokeless indors grill (I don't fancy buying expensive equipment). I wouldn't know where to place and how to clean it. The only thing I could find was Izzy SM-20 maxi Grill 1800enter image description here

A Toaster more of a sandwich maker even thought it actually cooked the meats and even has clearly the cooking times for it.

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  • there are covers that you can get to cover your food when microwaving to reduce cleanup... and toaster ovens work fine for this if you have an appropriate pan under it to catch drips. I have no idea what your objection to broiling is (oven top heat only, although you might be Australian where they call that grilling so talking about something else), but that's my usual go-to Commented Feb 28, 2025 at 17:11
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    Why on earth would grilling a chop necessitate replacing the entire oven? Commented Feb 28, 2025 at 18:32
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    If your oven burns out after being used 20 times (5x a week for 4 weeks) then you have bigger problems. Commented Feb 28, 2025 at 22:11
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    @GeorgeNtoulos a replacement grill element should exist. Many elements fit multiple models. And they run so much cooler than the photon sources you mention that lifetime should be very long unless you're unlucky - decades in near-daily use is normal. If you have abnormally high voltage at times, that will hit the lifetime, but abnormally low just makes for slower grilling Commented Mar 3, 2025 at 10:46
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    @GeorgeNtoulos convenience is another matter, but you shouldn't need to clean the oven after grilling one meal and the pan should take a similar amount of cleaning to your frying pan. A new stove should have a warranty - failing within a couple of months it has to be faulty however you're using it Commented Mar 3, 2025 at 13:34

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