Is a blowtorch suitable for browning/caramelising steamed food? I have started using a microwave steamer to quickly cook the bulk of meals, including mushrooms, gem squash, sausages, steak. These specific examples are extra tasty when browned or caramelised (that is, when fried or baked instead of steamed) but of course that doesn't happen in the microwave.

I considered purchasing a blowtorch, but everything I read about blowtorches including here on Seasoned Advice limits them to specialised tasks such as creme brulee.

Can a culinary blowtorch be used as a general-purpose browning and caramelising tool for steamed food?
Browning with a blowtorch is the standard method for finishing meat and fish cooked sous-vide.  I see no reason why it couldn't also be used for microwaved or steamed dishes, with the caveat that dishes that have too high of a water content will never brown properly (instead, the surface will pop and boil).  I'd advise experimenting a bit, to see which side of the "too much water" each dish is on, and whether simply blotting the surface dries them enough for browning.

UPDATED TO ADD: I'm also going to advise you to get a hardware store blowtorch, not a culinary blowtorch.  A standard plumber's blowtorch is cheaper, and has significantly more flame and a larger fuel tank.