I don’t have a picture, but the description of really small and old pretty much matches that of my stove. The joy of living in university apartments…
And I checked the “broil” setting last night. Sure enough, the heat went right down to the broiler drawer. My broiler pan, though, is interesting. It’s got grill lines on it, like a George Foreman grill, and a recessed area towards the end that I’m assuming is for the drippings to head for.
So what’s the verdict though? To foil or not to foil?
Hey! I’ve already dealt with a husband who didn’t come home last night because he got drunk and lost his car keys, and a stopped up drain, and now the cat’s puking and the dog won’t clean it up. Gimme a break! 
I meant old like late 19th / early 20th century. Not old like “from the '80s” :D.
A thousand pardons.
I knew dogs were good for something!
Here’s a picture. It’s a GE model JGRS06BEJBB. That drawer on the bottom is for the broiler pan. The burner is between the oven and the broiler, so the broiler gets heated from above, and the oven is heated from below. My current oven is a “broil in the oven” model, and the burner is at the top of the oven. You can’t tell which kind of oven it is by looking at the outside, because “broil in the oven” models often replace the broiler drawer with a storage drawer.
