Nuke works , but nuke is the lossiest heat . It has no
hot air as an oven has .
so ya get a different texture/thicker .

Broiling is bad , for the heat element in all ovens
is a thick rod that takes too much time to heat and cool .
too hard to control !
In fact if you wrote a recipe that used only the broil heater
it would not work . each oven would require a far different cooking
time and constant hands on the on/off switch !
With the thick rod heaters in all ovens , you can't figure
how long it takes to heat up fully , some take 30 seconds
some take 40 seconds ! and you must eye it thru the window .

But a thin heater element as in your toaster would work
perfect ( but oven makers refuse us ) .
To make toast in a toaster , you time it at full power and it always
takes just 3 seconds to heat up , ( dont allow drafts ).


If ovens had thin nicrome heaters , like toasters do
, you could switch on the broiler in a preheated oven
and guess perfectly , how long to broil !

I proved this in Thailand when i bought a 1000 watt "glass"
oven , consisting of a deep glass bowl with a lid that had a
heater like your toaster and a fan to circulate the heat to
the lower part of the bowl .
I added a 1500 watt light dimmer/router speed control
to make it even better control . Now i could dim the broiler
element . When food looked like it was "browning" too much ,
i dimmed the heater and it stopped browning , but continued
to take heat ! It was still cooking from the hot air ,but
heater was only dull red . This wont brown food .
So its the hot air in an oven and a totally controllable broiler
heater made from thin ni-crome wire , that will
make cooking controllable , easy !

1) Nuke is missing hot air , cooks liquids fast , dry stuff
dont cook at all ( for missing hot air )
2) ovens with nicrome wire broilers are the best way to
cook all foods
3) fry pans have the problem of controlling the hot air , thus
they can cause uneven/unintended cooking .
4) boiling is limited to exactly 210 F , so can't cook many foods ,
its for "protection" only . Foods that would taste better cooked
at 300 F but would require perfect control , are boiled for the
protection of timing it exactly 18 minutes ....
Spaghetti cooks better at 300 F . but its far too much work
to control the heat !

In fact the biggest complaint is under cooked pasta .
Because no one knows how to cook better !
So we smother the bad flavored noodles with great sauce .
Notice some cooks try to fry noodles in butter to get the
nutty taste , but you need to replace the water to make noodles
supple .
With better ovens we'd bake the noodles .
Preheat oven to 300 , broil til good tasting ( nutty flavor)
now Try broiler til baked to perfection ( not possible with normal
ovens ) . Steam to make supple . Oh ! You can't steam in your gas
oven ?!! Sorry to hear about that .... gas losses far to much hot air
along with moisture and flavors ..

The tiny glass oven i had in Thailand had fast broil and i could
broil pasta , toss in a few drops of water to soften the pasta .
Perfect heat control !
But the US cronies refuse to make what we need .

Let them eat cake said the KING !!!
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Sucrose is sweeter for its fructose but Maltose tastes far better .

Rolling Boil white sugar (ONLY ) til fructose converts to glucose
..
Carefully add drops of water to allow glucose to stay glucose .
Maybe 1/4cup water to 2 cups sugar ? Now the Glucose can pair up
to make maltose . Malted milk used maltose ..
You can dilute to taste when cooled and add a bit of salt and vanilla
..
99% of brown sugar is bogus . It is too expensive to sell real
brown sugar here . No problem white works .