Roasting over a burner

Alright. Various blogs these days, including our very own Serious Eats, have recommended roasting vegetables (peppers, eggplant, chiles, etc) over a burner to get that delicious charred effect that we all love. Can someone who's done it tell me how much of a mess it makes? My poor stove already gets enough mess from what I make day-to-day and I don't feel like cleaning. Is it messy with juices dripping, or is it actually ok? Other favorite methods of roasting/charring, like broiler, are appreciated too if you've found those work just as well.

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