Broiling

Lore & Background

In the United States, when the heat source for grilling comes from above, the process is called broiling. The pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation. Broiling is typically done in an oven, using a heating element above the food, and the oven door may be left partially open during cooking. Gas ovens often have a separate compartment for broiling, sometimes a drawer below the bottom flame.

Reader's Guide

Broiling is significant as a distinct variant of grilling that allows for high-temperature cooking from above, often used to quickly cook meats and vegetables. Studies have shown that cooking at such high temperatures can lead to the formation of carcinogens like heterocyclic amines and polycyclic aromatic hydrocarbons, though marination may reduce these compounds. Broiling is often considered a healthy alternative to cooking with oils, but the loss of fats and juices can result in drier food. The method is commonly used in home and professional kitchens, with specialized equipment like the salamander broiler providing very high overhead heat.

Did You Know?

• In the United States, grilling with heat from above is called broiling.
• The pan used for broiling is called a broiler pan.
• Heat transfer during broiling is through thermal radiation.
• Gas ovens sometimes have a separate compartment for broiling, such as a drawer below the bottom flame.