About Broiling...
Broiling (North American English) or grilling (British and Australian English) is a process of cooking food with high heat with the heat applied directly to the food, most commonly from above. Heat transfer to the food is primarily via thermal radiation. As it is a way of cooking without added oil, it is popular in low-fat diets.
In electric ovens, broiling/grilling may be accomplished by placing the food near the upper heating element, with the lower heating element off and the oven door partially open. Broiling in an electric oven may create much smoke and cause splattering in the oven.[1] Gas ovens often have a separate compartment for broiling, as a drawer below the flame.
Similar to a broiler/grill is a salamander, which is most frequently used in a professional kitchen. It is smaller than a standard broiler/grill, and is used to finish off dishes, such as caramelizing the sugar on a Crème brûlée.
The terminology merits a further note broiling is known as grilling in British and Australian English, but grilling in American English refers to cooking done over an open flame on a grid-iron, not to be confused with barbecue or cooking over low indirect heat. During the 1990s 'grilling' also became used in the USA for double-sided frying with something like a commercial electric grill (e.g. the popular George Foreman Grill). Popular US promoters of electric double-sided frying appliance have opted for the 'global' term 'grilling' rather than the geographically isolated term 'broiler'.
In electric ovens, broiling/grilling may be accomplished by placing the food near the upper heating element, with the lower heating element off and the oven door partially open. Broiling in an electric oven may create much smoke and cause splattering in the oven.[1] Gas ovens often have a separate compartment for broiling, as a drawer below the flame.
Similar to a broiler/grill is a salamander, which is most frequently used in a professional kitchen. It is smaller than a standard broiler/grill, and is used to finish off dishes, such as caramelizing the sugar on a Crème brûlée.
The terminology merits a further note broiling is known as grilling in British and Australian English, but grilling in American English refers to cooking done over an open flame on a grid-iron, not to be confused with barbecue or cooking over low indirect heat. During the 1990s 'grilling' also became used in the USA for double-sided frying with something like a commercial electric grill (e.g. the popular George Foreman Grill). Popular US promoters of electric double-sided frying appliance have opted for the 'global' term 'grilling' rather than the geographically isolated term 'broiler'.