Broiling
Broiling is a dry-heat cooking method that uses the top element (or gas flame) of an oven to send intense radiant heat straight down onto food. It browns, chars and melts surfaces in minutes, like an upside-down grill, and the distance between food and element controls how fast it cooks.
How a broiler cooks
Most oven cooking relies on hot air. Broiling relies on infrared radiation from a glowing element that runs far hotter than any bake setting. That radiation travels in straight lines and heats whatever it lands on directly, which is why broiled food browns so quickly: the surface dries and races past 140 °C / 285 °F into Maillard territory within a minute or two.
Radiant energy also spreads out as it travels, so intensity drops sharply with distance. Food 5 cm (2 in) from the element gets hit far harder than food 15 cm (6 in) away. In practice, rack position is your real temperature dial.
The catch is that only the top gets this blast. Heat moves into the centre slowly by conduction, so broiling suits thin food, or thick food that has already been cooked through another way.
Rack distance guide
| Food | Distance from element | Approx. time |
|---|---|---|
| Cheese melt, toast, bread crumbs | 8–10 cm (3–4 in) | 1–3 min |
| Thin fish fillets, shrimp | 8–10 cm (3–4 in) | 3–6 min |
| Steak or chops, 2.5 cm (1 in) | 8–10 cm (3–4 in) | 8–12 min, flip once |
| Salmon, 2.5 cm (1 in) | 10–15 cm (4–6 in) | 6–10 min |
| Vegetables, peppers to char | 8–10 cm (3–4 in) | 5–15 min, turning |
| Bone-in chicken pieces | 15–20 cm (6–8 in), broil low | 20–30 min, turning |
Times vary a lot between ovens. Gas broiler drawers in the bottom of the oven often run hotter and closer than electric top elements.
Broiler-friendly foods
Broiling shines on fish, thin steaks, kebabs, sliced vegetables, peppers and tomatoes for charring, and finishing touches: bubbling cheese on French onion soup, browning a gratin, crisping chicken skin, or caramelizing sugar on a crème brûlée in a pinch. It's also a quick finish for a reverse sear when you don't want to use a pan.
Common mistakes
- Walking away. Sugar and cheese go from golden to burnt in under a minute. Stay at the oven.
- Too close for the thickness. Thick food burns outside while the centre stays raw. Lower the rack or switch to broil low.
- Wet surfaces. Moisture must evaporate before browning starts. Pat food dry and brush with a little oil.
- The wrong pan. Use a rimmed metal sheet pan or a broiler pan with slots so fat drains away from the food. Avoid glass and nonstick pans not rated for broiler heat; many nonstick coatings shouldn't go above about 260 °C / 500 °F.
- Door confusion. Some electric ovens are designed to broil with the door slightly open to keep the element from cycling off; others must be closed. Check the manual.
For step-by-step method, see how to broil.
Questions
What is the difference between broil high and broil low?
Broil high runs the element continuously for maximum heat. Broil low cycles it on and off, which suits thicker foods that need time to cook through before the top burns, such as bone-in chicken or a gratin.
Is broiling the same as grilling?
They're mirror images: a grill heats from below, a broiler from above. In the UK, Ireland and Australia, the oven broiler is actually called the grill.
Can you broil in a Pyrex or glass dish?
Most glass bakeware makers say not to, because the sudden intense heat from above can crack or shatter tempered glass. Use metal sheet pans, cast iron or a dish labelled broiler-safe.
Why is my broiler smoking?
Fat dripping onto a very hot pan or splattering onto the element burns. Trim excess fat, line the pan with foil, wipe out old grease and avoid putting fatty food closer than about 8 cm (3 in) from the element.
Do you need to preheat the broiler?
Yes, give it about 5 minutes. An element that is already glowing starts browning the moment food goes in, before the interior has time to overcook.