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A cooking appliance that is used to slowly cook meats, poultry and firm textured seafood, such as shrimp, as it rotates continuously over a heat source. It is a cooking utensil that can be used indoors and is suitable for use on countertops or enclosed areas. An electric broiler is placed in the lower section of the rotisserie while a grill rack and a motorized spit are place above a stainless steel shell. This type of rotisserie will commonly allow components to be used that provide a single shaft spit, an adapter with multiple shafts to hold poultry and similar large pieces of food around the single shaft, or individual kabob skewers to be mechanically rotated over the heat source. A similar French cooker, which uses coals instead of electric heat, is known as a Cocambroche cooker.