Mick, don't even go there. As above posts dries all the meats up, and if you slightly overdo, then left with tough stuff.
Tried some lamb chops once ... I can eat the fat if crispy .. doesn't do this, by the time the fat is cooked (not crispy like) the meat has gone tough.
Bacon the same .. finishes up either flabby or burnt, but not 'nice' burnt, if you know what I mean.
Also if you try and cook two items of different heights, only reaches the bigger ones, so thinner items only get cooked one side.
Sausages get squashed and burnt top and bottom, can't really turn them like you do under a grill. Wouldn't even risk trying a decent steak, only few minutes under grill, so what's the point. I like to spinkle herbs, butter on top of certain items and it seems to get lost and stick to top.
'Cause so much fat drained out .. no taste left.
Now only use it to cook flat garlic bread and potato waffles.
There again, lousy cook
Good point: easy to clean.