What Is a Broiler?
It’s your oven’s secret weapon that acts like a grill, only faster.
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By Alice K. Thompson for Food Network Kitchen
Alice is a contributing writer and editor at Food Network
Every oven’s got one, and the broiler could well be your route to tastier foods and quicker cooking. A broiler can cook a steak with a caramelized coating you thought only grilling could deliver, brown vegetables faster and just as deliciously as an air-fryer and give you perfectly cooked fish (even lobster tails) in minutes. Best of all, it’s always there, conveniently tucked away inside your oven. Here’s exactly what a broiler is, plus some excellent reasons to fire it up more often.
What Is a Broiler?
A broiler is a cooking element in your oven that provides direct heat that cooks food much like a grill. Broilers are usually located at the top of the oven but can also be in a separate “drawer” at the bottom.
For optimum broiling, the rack the food sits on should be 4 to 5 inches from the flame (in gas ovens) or electric heating element (in electric or induction ovens). At this proximity food cooks quickly, developing a browned, caramelized or charred exterior within minutes.
Toast will be golden at about 1 minute per side, while thin steaks will take 4 to 5 minutes to develop a deliciously browned exterior. A casserole or other food can be cooked first in the oven, then placed under the broiling element to help it achieve a nicely browned crust in 2 to 4 minutes. You can find out how to use it for your favorite foods in our What Is Broiling? roundup, including safety tips.
What Is Broiling? And How to Broil
A step-by-step guide to using your broiler, plus the best foods to broil.
One note about ovens with a “High” or “Low” broil setting: Always use high unless you have a specific reason to want lower heat, for a very thick cut of meat for instance, or just to heat and lightly crisp a delicate baked good.
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Should You Preheat a Broiler?
For optimal temperature and even heating you should preheat your broiler for at least 3 minutes before cooking. Compare that to the 10 to 20 minutes needed to preheat your oven for roasting or getting your gas grill up to temperature, and you’ll have yet another reason to love your broiler.
Is Broiling the Same as Grilling?
Broiling and grilling are both direct heat cooking methods, but they differ based on where the heat source is located. Broiling takes place with the heat source above the food, while grilling uses heat from below. Both methods are excellent ways to quickly brown or caramelize the exterior of food.
Although broiling is often overlooked, it can sometimes be more convenient than grilling. Broiling takes no special preparation or cleanup and the preheating is quicker.
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What Is a Broiler Pan?
A traditional broiler pan consists of a perforated steel pan that rests over a drip pan. Many (but not all) ovens arrive with this type of pan, and using them has a few advantages. The first is that the food rests on the top pan, elevating it almost an inch closer to the heat source compared to a flat pan. Closer to the heat means quicker and more intense browning, especially important if you feel your broiler lacks umph. Additionally, the top pan has cutouts that allow fat and juices to drip away from your food so they won’t pool under it, possibly spattering and burning as the heat intensifies. And most broiler pans are porcelain-coated for easy cleanup, no foil lining required.
Recipes for Using Your Broiler
We’ve got some excellent inspiration for hitting broil more often. You can also check out our primer What Is Broiling? for a guide to cooking some of the most popular foods and even more delicious recipes.
Armando Rafael
A delicious, juicy seafood dinner is ready in just 15 minutes thanks to the broiler. Broccoli florets get a tasty char, and an easy mustard coating browns nicely while keeping the salmon moist.
Broiling chicken will give you the kind of crispy, tasty browned skin that’s hard to get from roasting. What’s more, you’ll get it without the kind of flare-ups grilling often creates. A halved chicken is used here, available at grocery stores or from a butcher, or split it yourself: Just cut down both sides of the back bone and remove it and then cut down one side of the breast bone.
Thin steaks like flank are perfect for broiling: You’ll get a terrifically caramelized crust with little chance of overcooking the meat. A spiced mayonnaise spread over the steak adds great flavor and helps to keep it moist, no marinating required. The aromatic blend of toasted spices, nuts and seeds is an excellent topping reminiscent of Middle Eastern dukkah.
This hearty one-pan meal gets a jumpstart by browning scallions, poblano peppers, sweet potatoes and cauliflower right under the broiler. It’s an excellent shortcut that gives you deliciously caramelized vegetables as a base for black bean chili topped with flavorful biscuits.
Antonis Achilleos
This recipe is so quick and easy you might not eat just plain ice cream or frozen yogurt again. The high heat of your broiler can cook the bananas until they’re meltingly delicious in just 3 minutes. Who knew?
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