Broil vs. Bake: Differences Between Baking and Broiling

Broiling is a cooking method that exposes food to direct heat in the broiler or broiling pan—a drawer beneath or above the oven itself. This method of cooking uses infrared radiation at 550 degrees Fahrenheit. The high heat makes food crispy and gives it a char in less time than on the stovetop. To broil, just turn the temperature knob on the oven to the broil setting. Broiling yields a similar result to grilling, but without the necessity of using a grill or barbecue.

The broiling cooking method is best for smaller cuts of meat or thin-sliced meats such as chicken breasts, pork chops, or tenderloin because the high temperatures will quickly sear the food. You can also use a broiling pan to brown veggies, such as asparagus or zucchini.

Baking is a cooking process by which food cooks via circulating hot air in an oven. This cooking technique uses lower temperatures ranging from 170 degrees to 400 degrees Fahrenheit. Using higher temperatures—over 400 degrees but below 550 degrees—to cook food in the oven is considered roasting.

Baking works best for dishes with a large volume, such as a whole turkey or casserole, because you can cook the dish entirely without running the risk of burning it. Baking is also suitable for mixtures that are unstable before heating, including pastries such as bread, cakes, and pies.

Broiling and baking are both heat cooking methods that require preheating the oven, but these cooking methods have two key differences.:

1. 1. Heat source: The main difference between broiling and baking is the heat source. Baking uses indirect, dry heat to cook food, whereas broiling uses direct infrared radiation.
2. 2. Time: Baking requires a longer cooking time than broiling—a dish can take anywhere from 10 minutes to over an hour to properly bake. Broiling is a quick process, and food can brown and cook in as little as a few minutes.

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