Broiling (in American English) or grilling (elsewhere) 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 radiant heat. As it is a way of cooking without added oil, it is popular in low-fat diets.

In electric ovens, broiling is accomplished by placing the food near the upper heating element, with the lower heating element off and the oven door partially open. Gas ovens often have a separate compartment for broiling, as a drawer below the flame.

Similar to a broiler is a salamander, which is most frequently used in a professional kitchen. It is smaller than a standard broiler, 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 English and Australian English, but grilling in American English refers to cooking done over an open flame on a grid-iron, barbecuing, or double-sided frying with something like a George Foreman Grill.

Cooking protein-rich food at high temperatures, such as broiling or barbecuing meats, can lead to the formation of many potent carcinogens that are comparable to those found in cigarrette smoke (i.e., benzo^*pyrene). Pre-cooking meats in a microwave oven for 2-3 minutes before broiling can help minimize the formation of these carcinogens.

See also

Grilling

Cooking

Cooking techniques