Broil

Broiling cooks food with intense heat coming from directly above, using the top element or flame of an oven's broiler. It is essentially indoor grilling turned upside down, with the heat radiating down onto the food's surface at very high temperature. This quick, direct heat sears the outside, browns it fast, and is ideal for thinner or naturally tender pieces of food that cook through before the exterior burns.

Broiling is great for steaks, chops, fish fillets, and for melting and browning the top of casseroles or open-faced sandwiches. Position the rack close to the element for fast searing or lower it for more gentle cooking, and keep the oven door slightly ajar if your model requires it. Because broiling happens quickly and can go from browned to burnt in moments, stay nearby and watch the food closely rather than relying on a timer alone.