Broiling cooks food with intense overhead heat. The heat source is above the food, usually the top element of an oven or a salamander. The food is placed close to the heat, and it cooks quickly. The surface browns and chars while the interior stays moist. Broiling is the opposite of roasting, which uses indirect heat. It is more like grilling, but the heat comes from above. Steaks, fish, chicken, and vegetables are commonly broiled. So are casseroles, which need a browned top.

Broiling is fast. A thin piece of fish can cook in three to four minutes. A steak can cook in five to seven. The food must be watched. The line between browned and burnt is thin. The oven door may be left slightly ajar to prevent the element from cycling off. The rack position determines the intensity. The closer the food, the hotter the heat. The cook adjusts the rack to control the speed. A thick piece of meat may need to be broiled on one side, flipped, and broiled on the other. A thin piece may need only one side.

Broiling has several uses. It melts cheese on a sandwich or a casserole. It browns the top of a gratin. It chars peppers and tomatoes for a smoky flavor. It cooks a steak without heating the whole kitchen. It is a restaurant technique, but it works at home. The broiler is the tool. The heat is the method. The cook is the watcher. The result is a browned, juicy, flavorful piece of food. The broiler is not gentle. It is intense. It demands attention. It rewards it.