How does broiling differ from baking in cooking methods?

Broiling is a cooking method that employs direct heat from above, typically using the broiler element in an oven. This intense, concentrated heat cooks food quickly, making it suitable for tasks like melting cheese, charring meats, or preparing thin cuts of vegetables. The direct heat source ensures a rapid cooking process, allowing foods to develop a desirable browned exterior while often retaining moisture inside.

Baking, on the other hand, involves surrounding the food with hot air in an oven, which represents indirect heat. This method is generally slower and more uniform, allowing dishes to cook evenly from all sides. Foods like bread, casseroles, and pastries benefit from this method as it facilitates proper rising and thorough cooking throughout.

Understanding the use of heat sources is key in culinary techniques, and this clear distinction highlights the fast, top-down heat of broiling compared to the enveloping warmth of baking. This knowledge is essential for culinary professionals when choosing the appropriate method for various dishes.