Whether you broil on a grill or in an oven, the principle is identical. The heat is direct and intense, and it differs from baking or roasting in that only one side of the food at a time is exposed to the heat source.
Generally you will want to broil foods that are quick cooking, inherently tender, relatively lean, and not too thickΓÇöchicken breasts, hamburger patties, and fish fillets are perfect candidates.
With household ranges, temperature control in broiling is exerted by the placement of the oven rack. The typical arrangement is for a 5- to 8-inch space between the source of heat and the top of the food. If browning fragile sauces or very thick meatsΓÇöwhere the heat must have time to penetrate deeply without charringΓÇöyou may find it best to lower the broiling rack. If you wonder why you cannot always reproduce the dishes you admire in some restaurant cooking, like steaks, remember that professional installations deliver much higher heats than home equipment can.
