If you put salt on ice, the melting point of the ice is decreased (shifted to lower temperatures). This means that if you put salt on ice, the ice will melt faster. Similarly, if you dissolve salt in water and want to freeze it, you will need lower temperatures to make ice. Additionally, the salt in the water decreases its vapor pressure and therefore increases its boiling point. This means that it will take longer to get the water to boil. This effect is called a colligative property which means that the lowering of the melting point only depends on the amount of salt, but not the type of salt that is mixed into the water.

When the salt is mixed in, it replaces some fraction of the water molecules on the surface of the water phase and this decreases the number of water molecules that can transition from the liquid phase into the air. This results in a lowered vapor pressure and therefore a higher boiling point.

In summary, when you want to melt ice faster or increase the boiling temperature of water, the type of salt (sodium chloride or regular kitchen salt, potassium chloride, etc.) does not matter. What matters is the amount of salt you mix in the water or bring in contact with the ice. More salt will result in a stronger effect (faster melting for example).