baking a Souffle to make it as much liquidish as possible
I get your point.  A souffle is often just set, but sometimes, as in when making something like a chocolate lava cake, the cooking is completed early so that the inside remains liquid. I would not use the top element of your oven, as this simply over cook the surface.  I would just use the oven rack in the center, rather than placing the souffle on the bottom rack.  That has always worked fine for me.  This is a time sensitive product, and much depends on the size of the container you are baking in.  It is often best to bake these in single serving ramekins so that you have greater control over the timing. For a liquid center, keep a close eye on it.  Remove after it has risen and the top has set.