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Not enough new tech involved! Consider getting a Searzall to solve that problem: http://www.bookeranddax.com/searzall/

I have a blowtorch and a bought a Searzall for it. While it's a really cool device, I've found I prefer blowtorching my steaks normally as it provides a higher temperature.

I feel the Searzall works better for things like melting cheese, lightly toasting bread, or otherwise browning things without too much heat.

How does the blowtorch work for things like melting cheese, toasting bread, etc.? Or is that just not feasible?

edit: wait a minute, it seems that Searzall is basically just an addon to a normal blowtorch. So if you just take off the "Searzall" addon, you are left with a normal blowtorch. (Or am I misunderstanding something here? Please confirm!)

Yeah, exactly, the Searzall attaches to a blowtorch. It reduces the heat and spreads it out over a larger space.

For steaks, I prefer to get oil very hot in a cast iron, then put the steak in the cast iron, while torching each side for 30-45 seconds. (Also got that off a Kenji article.)

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