Broiling is more of an American term and means to cook with a high-heat source over the food.
In the US grill means the food is cooked over a direct heat source, rather than under. See how to broil below.
Australia, New Zealand and the UK don’t use the term broiling, we stick things UNDER a grill!
Broiling is a quick cooking method.
Most foods will be done in 5-10 minutes, after which it can quickly go from nicely seared to burned.
Since you’re really only cooking the outer surface of the food, this is why thin cuts of meat, quick-cooking fresh vegetables, and foods that fairly tender to start with are ideal for broiling.
It’s not strictly necessary to cook foods on a grated broiler pan.
This pan allows air to circulate under the food, but you can accomplish the same effect by using a heavy duty frypan or skillet and turning the food partway through cooking.
Leaving the oven or broiler compartment door partially ajar during cooking can also help.
- This keeps the cooking environment from getting too hot or steamy.
- Too hot and the broiler element could automatically shut off.
- Too steamy and the food won’t develop a good caramelised crust.