Your oven’s control panel might say “BROIL” with a squiggly line above “HI” and “LO.” HI is for thin, quick-cooking items (shrimp, pork chops, toast). LO is for thicker cuts (chicken thighs, salmon fillets) that need a gentle kiss of heat. If your oven has no such labels, default to HI and adjust from there.
Pro tip: always leave the oven door slightly ajar if you’re broiling inside the main oven. This prevents the internal thermostat from turning the element off too early. Yes, your kitchen will get warmer, but your food will get crispier. It’s the cost of beauty.
3 Ways to Oven Broil - wikiHow
Fun Fact: The Broiler’s Ancient Roots
The word “broil” comes from the Old French brûler, meaning “to burn.” Humans have been using direct flame for cooking since we first discovered fire. Your modern broiler is just a controlled, indoor version of an open campfire—perfect for when you want that smoky char without the smoke detector going off. At least, most of the time.
