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Bake vs Broil

By Pillsbury Kitchens
Updated October 8, 2024
A person is placing a tray of breaded chicken into an oven, with several green plants visible on the side.
Broiling and baking are key oven techniques that give different results due to heat direction and intensity. Learn their differences, ideal uses, and pro tips to perfect your dishes.

Understanding the difference between baking and broiling can make your kitchen adventures easier and more delightful. Both are fundamental oven techniques but they can yield wildly different results. It all depends on the oven's heat direction and intensity and we're here to teach you which is which, and when to use them.

Differences Between Bake and Broil

Both methods use your oven, but they cater to different meal needs.

Baking - Gentle, Even Heat

When you bake, it heats the entire oven to surround your food with even, gentle heat from all sides. It’s perfect for recipes that require thorough cooking, like cakes, bread, or pot pies. Baking takes more time but ensures every part of the dish is cooked consistently.

How to Bake

Be sure to preheat your oven to ensure even cooking. Wait to put your food in until the oven has come to temperature. Be aware that all ovens are different, so an in oven thermometer may come in handy for dishes needing precise cooking temperatures. Often you'll want to use the middle rack for baked recipes.

Broiling - Direct, Intense Heat

Broiling involves cooking food directly under high heat, similar to how you might grill outdoors. This method is perfect for getting that golden, crispy layer on your food. Think gooey cheese on top of a casserole or a perfectly seared steak. Broiling is quick method often used for making a beautiful finish!

Important Note: When broiling meats like steak or fish, it's essential to ensure that they reach a safe internal temperature. Be sure to use a meat thermometer to confirm doneness and safety of your dishes.

How to Broil

When preparing to broil, move up the cooking rack to a higher position, so the food is closer to the direct heat source. Keep an eye on your food! Broiling is fast, so stay close to avoid burning. Always use broiler-safe pans, and avoid using parchment or wax paper under the broiler, as these can catch fire under the high heat. Turn your dish as needed if you find spots browning inconsistently.

Best Foods for Each Method

Ideal Dishes for Baking

  • Cakes and Bread: Ensures an even rise and fluffy texture.
  • Casseroles: Thoroughly cooks all ingredients while fusing flavors.
  • Pot Pies: Creates a beautifully browned and evenly cooked pastry crust.

Ideal for Broiling

  • Steak: Adds a delicious, crusty exterior. (Be sure to check that the internal temperature reaches 145°F and allow a 3-minute rest to ensure safety.)
  • Fish Fillets: Ensures a flaky, melt-in-your-mouth texture. (Cook fish to an internal temperature of 145°F.)
  • Thin Veggies: Broiling thin vegetables like asparagus or bell peppers gives a quick, caramelized touch.
  • Fruits: Fruits are often high in sugar so they caramelize extremely well under a broiler for a sweet and charred dessert. Try peaches or pineapple!

Understanding when to use broil vs. oven bake can elevate your dishes from good to great. For that crispy top, think broil. For a deep, even cook, go with bake. By mastering both broil and bake, you’ll be adding more wow worthy moments to your dishes, and making every meal a delight to share and enjoy.