Broiling is a process of cooking food with high
heat with the heat applied directly to the food, most commonly from
above. Heat transfer to the food is primarily via radiant heat.
In normal electric ovens, broiling is accomplished by placing the
food near the upper heating element, with the lower heating element
off and the oven door partially open. Gas ovens often have a separate
compartment for broiling, as a drawer below the flame. A broiler
is occasionally called a salamander, especially in professional
kitchens.
In American English, cooking done over an open flame on a grid-iron,
barbecuing, or double-sided frying with something like a George
Foreman Grill are all often called grilling, but in British English
"grilling" simply means "broiling".
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