The broiler might seem like an outdated relic, but it’s actually one of the most powerful, underused kitchen tools, especially in the summer. From crisping cheesy casseroles and reviving leftovers to searing meat, it delivers fast, high-heat magic (as long as you keep a close eye on it).
There’s a dusty little secret hiding in your oven. No, not the burnt sweet potato from last Thanksgiving (although, you should probably clean that up). I’m talking about the broiler. That top-down flamethrower built right into your oven that you’ve maybe used… once? Maybe twice? Maybe never, because the phrase “broil on high” sounds like it belongs in a Betty Crocker cookbook from the 1950s.
But I love my broiler unironically and wholeheartedly. It might seem a bit outdated but it gets the job done like nothing else, turning out crisp-skinned chicken, beautifully browned fish, sweet as candy caramelized vegetables, and crispy, bubbly casserole tops. And in the summer, when the thought of running my oven for an hour makes me question all my life choices, I use it frequently. If you’re not already in love with your broiler, I’m here to change that.
How a Broiler Works
Think of your broiler as the oven’s built-in upside-down grill. Instead of heat radiating from below (as in baking or roasting), the broiler uses intense, direct heat from above to brown, blister, and char food quickly, often in five to 10 minutes—sometimes even less.
Most broilers are set to High by default (around 500°F to 550°F, although exact temperatures vary widely by model), and unless yours has a specific Low setting, you’ll be working with maximum flame.
There are two main types of broilers: built into the top of the oven and below the oven in a separate compartment. If your broiler is in the oven ceiling, adjust the rack to about five to six inches below the heating element for the sweet spot between sizzling your food to perfection and scorching it beyond recognition and edibility.
Do you have one of those old-school drawer-style broilers underneath the oven? Surprise! It’s not just a convenient place to stash your lids and muffin tins (I see you). You don’t need to adjust a thing—just make sure it’s empty before preheating, slide the pan in, and prepare to hover.
Chicken Mains
One-Pan Chicken, Sausage, and Brussels Sprouts Recipe
The juices from the chicken and sausages coat the sprouts and shallots, giving them incredible flavor.
Essential Broiler Tips
Using your broiler doesn’t require a degree in fire management, but it does call for a little strategy, a lot of attention, and the right gear.
- Adjust the oven rack if you can. As noted above, if your broiler is in the top of your oven, you should adjust the rack so it’s about five or six inches from the broiler. Most ovens don’t give you inch markers, so use the upper-middle rack, not the very top slot. That extra inch of distance might add a minute or two to your cook time, but it also buys you far more control (and forgiveness) if you get distracted.
- Use broiler-safe cookware. Do not use parchment paper, glass, pans with plastic handles, or nonstick cookware. These materials can warp, shatter, melt, or catch fire under direct high heat. Not only will that ruin your food, but it could also damage your oven or possibly start a kitchen fire. Use a rimmed metal baking sheet, cast iron skillet, or a heavy-duty broiler pan designed for high heat.
- Don’t overcrowd. Give your food some breathing room so that every glorious surface can brown properly. Piling up ingredients too closely leads to steaming, not searing—and your broiler’s too powerful to waste on soggy vegetables.
- Never walk away. I’m serious. The one downside to broiling is that you must watch the broiler like a hawk. Step out to check your phone, and you’ll come back to a burnt offering that even your dog will pass on.
- Peek frequently (like every two minutes). Normally, you avoid opening the oven door too often to prevent heat loss, but with the broiler, it’s the opposite. The heat source is so intense and close to the food that regular check-ins are essential, especially in the final minutes. A glance could save your garlic bread from becoming charcoal.
My Favorite Things to Broil
Here’s just a sampling of what my broiler and I get up to when it’s too hot to roast, sear, or otherwise engage in long-form cooking.
1. Steak, Like It’s 1957
Yes, I love to grill, but when it’s 98°F and I don’t want to stand outside with mosquitoes and regret, I’ll sometimes opt for broiling a strip steak instead.
- Season the steak, then place it on a rack over a foil-lined sheet pan.
- Broil 4 to 5 inches from the heat source for 3 to 5 minutes per side, depending on thickness.
- Rest, slice, and enjoy your air conditioning.
2. Reheating Leftovers
The broiler restores life to leftovers by quickly warming the interior while re-crisping the exterior, without drying everything out.
- Spread your leftovers, such as slices of steak, roasted vegetables, a few meatballs, or last night’s sheet pan meal on a baking sheet in an even layer.
- Add a drizzle of olive oil, a spoonful of pan sauce, or a sprinkle of cheese to boost moisture and flavor as the dish heats up.
- Broil for 1 to 2 minutes per side or until warmed through, watching closely for bubbling cheese, sizzling edges, or golden tops, depending on the dish.
3. Cheesy Things That Need Bubbling and Browning
You know the moment well: Your baked mac and cheese or lasagna is technically done, but the top just isn’t golden enough, bubbly enough, or crunchy in that deeply satisfying way. The broiler can fix that.
- Add a drizzle of olive oil or extra cheese before broiling to maximize your crusty topping.
- Broil 1 to 3 minutes, just until the cheese is golden and bubbling.
4. Veggies That Fell Flat in the Oven
Did your roasted carrots come out sad and floppy? Did your Brussels sprouts steam instead of sear? The broiler can fix it.
- Ensure the vegetables are spread in a single layer and drizzle with a bit more oil.
- Broil for 3 to 6 minutes, flipping halfway through, until the vegetables are crisped and caramelized.
5. Food That Went Cold on the Counter
You nailed your sheet-pan dinner. When you pulled it out of the oven, the chicken skin was crisp, the vegetables were caramelized, and then you walked away—maybe to mix a drink, maybe to break up a squabble over screen time—and now dinner’s warm-ish at best. This is where the broiler shines as a rapid reviver. It’s great for sheet-pan chicken, roasted vegetables, steaks, chops, and even leftover pizza.
- Slide your cooled (but not fridge-cold) dinner under the broiler for 1 to 5 minutes, depending on thickness and moisture level.
6. Better-Than-Baked Fish
Baking fish, such as salmon or cod, is fine, but broiling it is even better. That’s how you get crispy edges, a caramelized glaze, and tender, juicy centers all in under 10 minutes. It’s perfect for weeknights when you want something fast, flavorful, and not steamed into sadness. Try Serious Eats’ broiled salmon with chile-lime mayonnaise and maple-mustard broiled salmon.\
Bonus: The broiler is ideal for solo dinners, such as a piece of fish and a handful of quick-cooking vegetables that can be broiled quickly.
The Takeaway
In an age of sous vide circulators, air fryers, and countertop pizza ovens, the broiler feels like the VCR of kitchen tools: clunky, underappreciated, and a little dangerous in the wrong hands. But it also does high-heat, top-down cooking that turns dull food into golden perfection faster and better than almost anything else.
So, if you’ve forgotten about your broiler or never gave it a chance, consider this your sign. Dust it off, preheat it, hover like a neurotic hawk, and let the flames work their magic.
