Remember that episode of Friends where Monica burns everything under the broiler? She probably didn’t locate it first. The broiler is not a baking tool—it’s a finishing weapon. Think crème brûlée tops, melted cheese on French onion soup, or a golden crust on leftover pizza. In Italian cooking, the broiler is called the gratinatore, and it’s the hero of pasta al forno.
One myth: never open the broiler drawer while it’s on if it’s a gas model. Why? Because you’ll get a face full of hot air and a startled cat. Instead, keep the door cracked open with a wooden spoon (for electric ovens) to prevent the element from cycling off too quickly.
How to Use a Broiler: 12 Steps (with Pictures) - wikiHow
Practical Tips for the Precarious
Before you broil, preheat for 5 minutes. This isn’t your slow-roast Sunday—this is a sprint. Use a rimmed baking sheet lined with foil for easy cleanup, and position your food 3 to 5 inches from the heat source. Too close, and you’ll have charcoal; too far, and you’ll have sadness.
Here’s a cheat sheet: Steaks and fish fillets need 2-3 minutes per side. Bread and cheese combos (like garlic bread or crostini) need 1-2 minutes—watch them like a hawk. And never use oven mitts that are damp, because steam conducts heat straight to your skin. Ouch.
