Broilers: How do you judge distance from the flame?

Recipes often call for "four inches from the flame" and the like. I can't measure the distance without being on the floor, on my back, with the distinct possibility of burning off my eyelashes (erm, not that I've ever done that). I just use the middle level (my old-school oven has three). It doesn't matter all that much when I'm just finishing a dish with a little browning, but when something is cooked in the broiler only, I'd like to have a better notion of where to put that rack. Any ideas?

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