Is the broiler the same as an oven?

The broiler is part of the oven, but they’re not quite the same thing. The oven heats from all around to cook food evenly, while the broiler blasts heat from the top, kind of like an upside-down grill. It’s good for quickly browning or crisping things, or cooking something thin in a hurry.

Do all ovens have broilers?

Most ovens have a broiler, but not all. It kind of depends on the type of oven you have.

Gas ovens almost always have a broiler, though sometimes it’s that drawer at the bottom instead of being inside the main oven space. Electric ovens usually have a broiler built into the top of the oven.

That said, some smaller or older ovens, or really basic models, might not have one. If you’re not sure, check the controls or peek inside—there’s usually a separate setting for broil.

How to broil in the oven – the basics?

Broiling in the oven is pretty simple once you get the hang of it. Here’s the basic idea:

Turn on the broiler. Usually, there’s a “Broil” setting on your oven. It just turns on the top heating element. Some ovens let you pick high or low—high is hotter, low is a little gentler.
Position the rack. Move the oven rack close to the top—usually about 4 to 6 inches from the broiler. You want the food near the heat but not so close it burns in seconds.
Preheat the broiler. Let it heat up for a few minutes. Broilers get hot fast, so it doesn’t take long.
Use a broiler-safe pan. A baking sheet, cast iron skillet, or broiler pan works well. Avoid glass dishes—they can shatter under that intense heat.
Cook with the door slightly open (sometimes). Some ovens recommend leaving the door cracked open while broiling to prevent overheating. Check your manual—modern electric ovens often work fine with the door closed.
Watch it closely. Broiling is quick—stuff can go from perfect to burnt in a minute. Keep an eye on it, and check every couple of minutes.
Flip if needed. Depending on what you’re cooking, you might need to flip it halfway through.