Broiling vs. Grilling: How Do They Compare?

Broiling is a cooking method that involves exposing food to direct heat in an oven’s broiler or broiling pan—a drawer beneath or above the oven itself. Rather than baking food in an oven—which involves cooking it under indirect, gas-powered heat that doesn’t exceed 500 degrees Fahrenheit—broiling cooks your food right above or below the heat source at temperatures of over 550 degrees Fahrenheit.

Broiling at high temperatures makes food crispy and allows it to char in less time than on the stovetop. Use an oven broiler to cook succulent meat like ribs, steaks, and chicken breasts, or crisp up fish, potatoes, or veggies in the broiler drawer.

Grilling is a cooking method that involves heating food on top of a metal grate located directly over an open flame, which involves heat transfer via radiation. The grilling process occurs on a stand-alone grill, which may run on gas (like propane or natural gas), charcoal, or firewood.

Home cooks and chefs can grill foods to temperatures upwards of 600 degrees Fahrenheit, infusing them with a charred, smoky, “grilled” flavor. The high heat involved in grilling allows for very rapid browning, so it’s best to only grill foods that don’t require long cooking times to avoid burning the exterior.

Broiling and grilling both involve cooking foods using direct radiant heat to create a charred flavor, but here are a few key differences between these popular cooking methods:

• The equipment: Broiling is an indoor cooking method that relies on a gas-powered or electric oven. Conversely, grilling is an outdoor cooking method that requires cooks to use a standalone grill. (For safety purposes, do not bring an outdoor grill inside or attempt to use a grill indoors unless it is an indoor-approved electric grill.) Broiling also requires cooking your food in a pan or dish so that the juices don’t collect in the broiling drawer. However, with grilling, you can place the food directly onto the grill grate, which has the bonus of creating grill marks.
• The flavor: Both methods use dry heat to caramelize food quickly, but grilling infuses a heavier charred flavor while broiling yields a lightly charred flavor. Those who prefer a burnt, smoky flavor may prefer grilled foods over broiled. Check out 19 grilling recipes.
• The heat source: The main difference between broiling and grilling is the heat source. Broiling involves cooking food using an electric or gas-powered oven heat source (usually from above), while grilling involves cooking food over an open flame from below. Grilling heat comes from charcoal, wood, or propane-powered sources (and in some cases, electric), whereas a gas or electric oven provides the direct heat for broiling.

Follow these tips to broil your meals to perfection at home.

1. 1. Use dry rubs. Avoid coating your food in heavy marinades, especially oil-based ones, because the drippings may set your food on fire. Fresh herbs like rosemary sprigs, stalks of thyme, freshly cracked black pepper, or oregano are excellent herb rubs to pack your food with flavor sans oil, making for a perfect dish with minimal prep and cook time.
2. 2. Trim any excess fat. Trimming away extra fat before the broiling process helps reduce the amount of smoke and flare-ups while cooking. Learn how to trim fat properly depending on the cuts of meat you’re cooking.
3. 3. Use oil or nonstick spray. Grease your cooking surface to ensure that your food comes off cleanly when it’s done. Drizzle a bit of olive oil over a sheet of aluminum foil and cook your food on it. Avoid using parchment paper, which tends to burn at broiling temperatures.
4. 4. Preheat the broiling pan. Preheat your pan or baking sheet inside the broiling drawer as it heats up to help sear your food evenly and seal in the flavors and juices.
5. 5. Arrange foods in a single layer. To ensure even cooking and browning, spread your food out so that each piece gets plenty of exposure to the flame or heating element.
6. 6. Watch your food closely. Keep a close eye on the oven as your food broils to insure against smoke or fire. Turn the oven light on and stay near the stove throughout the broiling process.
7. 7. Use an oven thermometer. Each broiler is unique and requires trial and error to use with finesse. An instant-read thermometer can help you monitor your broiler temperature and achieve your desired results.
8. 8. Prop the door open. Some electric ovens will turn off automatically when the thermostat reaches over 500 degrees Fahrenheit. Avoid an automatic shut-off by propping your oven door slightly ajar (about one to two inches), which helps maintain a flow of hot air. However, this method is not safe for gas ovens. Always double-check the product manual to see if your appliance supports this cooking technique.
9. 9. Start or finish larger foods with the broiler. Avoid broiling food for longer than ten minutes, which could lead to burnt food or even an oven fire. For foods with longer cooking times, cook with an alternate method and use the broiler to create a crispy crust at the end of the cooking process.

Follow this guide for a list of helpful grilling tips to get a flavorful char on your foods.

1. 1. Clean your grill. Before you grill, clean your grill grates to avoid fusing any old, burnt food bits into your dish. Clean most grills by preheating them with the lid open, waiting fifteen to twenty minutes, then using a grill brush to scrub away any food particles. If you have a large basin or tub, soak your grill grates in soapy water, then scrub away the remaining grime with a scouring pad.
2. 2. Test the grill’s readiness. Ensure that your charcoal grill heats to the optimal temperature by holding your hand six inches above the grill. If you have to pull your hand away in two seconds or less, the coals are ready. For a standard gas grill, check the built-in internal temperature thermometer.
3. 3. Oil your foods, not the grill. Lightly oil your ingredients before cooking rather than the grill since excess oil will burn. Keep a spray bottle full of water handy to control flare-ups and reduce char. Always keep a fire extinguisher nearby in case of a major flare-up.
4. 4. Build a two-zone fire. The easiest way to grill is to build a two-zone fire, with one medium-hot zone and one medium-low zone. If you have a charcoal grill, arrange the coals so that one area is hotter. Keep one burner on low and the other on high for a gas grill. Brown food in the medium-hot zone, then move it to the medium-low side of the grill to finish cooking through indirect heat.
5. 5. Flip with tongs. Use a spatula or a pair of tongs to flip your foods halfway through their cooking time. Avoid pressing your tools into the veggies or pieces of meat (like using a spatula to flatten your hamburgers), which squeezes out the juices that keep your grilled foods moist.
6. 6. Monitor your food. Grilling involves cooking food over a high, hot flame for a short period. Always monitor your food as it grills, especially if you’re grilling multiple items at once that require different cooking times. Flip meats (like steak) regularly to ensure they’re evenly cooked. Remove any “done” foods from the grill to avoid overcooking or burning as soon as they reach edible temperature (140 degrees Fahrenheit and above). Use a meat thermometer to check your food temps and doneness to ensure they are safe to consume.

To perfect the mother sauces and make French cuisine at home, you must master essential cooking techniques. Discover Chef Thomas Keller’s approach to setting up a home kitchen and sourcing quality ingredients like fish and clams when you sign up for the MasterClass Annual Membership.