Broiling uses intense direct heat from above, while baking uses moderate heat that surrounds the food.
Baking
Cooks with surrounding hot air at 300 to 450 F. Food cooks evenly. Used for cakes, bread, casseroles.
Broiling
Uses intense direct heat from the top element (500 to 550 F). Cooks food quickly and browns the surface. Used for steaks, fish and melting cheese.
Rack position
Broil food 3 to 6 inches from the element. Bake in the center.
Door
Leave the oven door ajar for electric broilers (check the manual). Gas broilers are usually closed.
Watch closely
Broiling can burn food in minutes.
Equivalent
Broiling is like grilling upside down.
Safety
Use oven mitts and broiler-safe pans (not glass).
Heat source
In baking, the oven heats from lower elements, or uses a fan in convection mode, and cooks food evenly at a set temperature, commonly 325 to 450 degrees F. In broiling, only the top element turns on, giving direct, intense radiant heat of about 500 to 550 degrees F.
Best foods for baking
Cakes, cookies, bread, casseroles and roasted vegetables, which need even and gentle heat to cook through.
Best foods for broiling
Thin cuts of meat, fish fillets, sausages, vegetables and toppings that need browning, like cheese on French onion soup or a gratin.
Rack position
- Broiling: place the rack 3 to 6 inches from the top element. Thicker foods go lower.
- Baking: place the rack in the middle for even heat.
Door position
Many electric ovens require the door ajar when broiling, and gas ovens often need it closed. Check the manual of your appliance.
Pans
Use a broiler safe pan, such as metal or cast iron. Avoid glass, which can crack with high direct heat.
Time
Broiling is quick. Foods can cook in 3 to 10 minutes, and burn within seconds, so stay near the oven.
Low, high settings
Many ovens have Low (about 450 degrees F) and High (about 550 degrees F) broil.
Safety
- Remove any items stored in the oven.
- Keep a fire extinguisher or baking soda nearby for grease fires, and never use water on grease.
- Use oven mitts and keep towels away from the elements.
Heat sources and food types
Baking uses indirect, surrounding heat from the oven’s lower element and circulating air to cook food evenly, usually at 300 to 475 F. Broiling uses intense direct radiant heat from the top element at about 500 to 550 F, so it cooks the surface quickly like an upside down grill. Baking suits cakes, bread, casseroles, cookies and roasts that need to cook through. Broiling is best for thin cuts such as steaks, fish fillets, chicken thighs, vegetables and for browning cheese or finishing dishes. In most ovens, put the rack 3 to 6 inches from the element for broiling, and leave the door slightly ajar on electric ovens unless the manual says otherwise.
Technique and safety
Use metal pans for broiling, and avoid glass or ceramic dishes not rated for broiler heat since they can shatter. Cook fish and thin cuts for 3 to 5 minutes per side, and stay nearby, because food goes from browned to burned in a minute. Pat food dry for better browning, and line the broiler pan with foil to ease cleanup, but avoid blocking the vents. Many ovens have low and high broil settings, with low being about 450 F and high about 550 F. Grease and fat can flare up, so keep a lid or baking sheet nearby to smother small fires, and do not use water. Check food with a thermometer: chicken to 165 F and ground beef to 160 F.
Based on data from the USDA and manufacturer oven manuals
