If you are talking about flashing things, melting cheese, browning crust, toasting brioche, and things similar to that, it should be fine.
If you need it to cook steaks and proteins and stuff, it's probably not the same. You don't mean a standalone broiler like at a steakhouse, do you?
I think it mostly depends on what you do with it. For basic stuff though, yeah, it should be just fine.