How to Use a Broiler in a Gas or Electric Oven

The broiler is a heating feature of an oven that applies high heat from above. While cooking techniques like grilling or sautéing apply heat from below via burning coals or stovetop burners, broiling heats food from the top of the oven. The direct heat quickly cooks the food, giving it a crispy, charred finish.

Broiling is a quick and simple cooking method, but the location of the broiler varies from oven to oven. If you have a gas oven, your broiler is likely in a separate broiler drawer with a broiler pan at the bottom of your oven. Gas ovens heat from below, which is why the broil drawer is beneath the oven—broiling involves intense heat from above.

The broiling pan has a rack that sits atop a tray to catch any drippings. The temperature knob on the facade of your oven will have a feature that reads “Broil” or “Broiler.” You simply have to turn the knob to this setting, let the broiler heat for ten minutes, then place your food on the broiler tray to cook.

If you have an electric oven, turn on the broil setting, let the oven preheat for ten minutes, then place your food in the oven to broil. With an electric oven, you have more flexibility and can choose which oven rack to cook on. Since broiling heats from above, racks closer to the top may need less cooking time. Regardless of which rack you use, always line a sheet pan with aluminum foil to catch drippings.

Broiling usually reaches high temperatures of about 500 degrees Fahrenheit, which means you’ll only need to broil for a short period; otherwise, you can risk overcooking. Some modern ovens have high and low settings for the broiler, and others will have a convection broil option, which turns on the oven’s fans to distribute the heat.

Home cooks can prepare a variety of foods using the broiler setting, including:

1. 1. Casseroles: You can cook a casserole in the oven at a regular 350 degrees Fahrenheit, but when it comes time to add the cheese topping, use the broiler for the final stage. Broil the casserole for five or ten minutes to melt the cheese, providing the signature golden brown topping to your dish. Watch with a close eye to avoid over-crisping or burning the cheese.
2. 2. Chicken breasts: In a zip-top bag, combine chicken with a marinade and let it sit in the refrigerator for a few hours to soak in the flavors. Place the chicken on a baking sheet and broil for ten minutes, then flip the chicken over and cook for an additional ten minutes. (Thin cuts may require less time, thicker ones more.) You can even broil a whole chicken, which gives a nice snap to the chicken skin.
3. 3. Mixed vegetables: Sautéing and roasting can soften vegetables, and broiling gives them a firmer crunch. Preheat your broiler, chop vegetables into equally sized pieces, and toss with olive oil, salt, pepper, and any other herbs or seasonings you like. Try onions, cherry tomatoes, squash, and zucchini with thyme, rosemary, and hot pepper flakes. Let them broil for ten minutes, stirring halfway through, then plate and serve.
4. 4. Steak: You can broil various cuts of meat, including steak. Remove the top rack of your oven so the steak can be a few inches away from the top. Preheat the broiler, pat the steaks dry, and season to your liking. Dry rubs, salt and pepper, and olive oil will all work. Place your steaks on a lined baking sheet and transfer them to the oven. Broil for four minutes, remove from the oven, flip with tongs, then broil for another three minutes. For a five-ounce steak, this will produce a medium-rare cut.

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