Short answer
In typical US use, broiling exposes food to an oven’s heat source above it, while grilling cooks on a grill with heat mainly from below. Both can brown food quickly with radiant heat. In the UK, ‘grill’ can refer to the overhead-heat method that Americans call broiling. 1 2
Broiling and grilling are both dry-heat, high-temperature cooking methods, but differ by whether the radiant heat comes from above or below the food.
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At a glance
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| Question | broiling | grilling |
|---|---|---|
| Heat source location | Above the food | Below the food |
| Typical equipment | Oven broiler | Outdoor or indoor grill |
What each thing is
Broiling. Broiling is a US cooking method using high, direct radiant heat from above, typically in an oven, to quickly sear and cook food placed close to the top heating element. 1 2
Grilling. Grilling is a US cooking technique where food is cooked over an open flame or heat source from below, usually on a grill grate, using direct or indirect dry heat. 1
Key differences
In typical US equipment, broiling applies strong radiant heat from above and grilling applies heat from a grill beneath or around the food. Indirect grilling and regional terminology make heat direction a useful cue rather than a universal test. 1 2
How to tell them apart
To identify broiling, look for food placed near the top element of an oven; for grilling, food sits on a grate above a flame or heat source. Some indoor appliances blur these cues, so check the heat’s direction. 1 2
Where they overlap
Both methods use high, dry heat to sear and brown food, producing a crusty exterior and moist interior. Many foods, such as steaks or vegetables, can be prepared by either method with similar results. 1 2
Edge cases
A UK recipe saying to put food ‘under the grill’ usually calls for overhead heat, which a US cook would call broiling. US grills can also include lids, side burners, or indirect zones, so not every part of a grilling session exposes food to heat solely from below. 1
Why the distinction exists
The distinction arises from equipment design: US ovens have a broiler element at the top, while grills are built for heat from below. This shapes terminology and typical home cooking practices. 1 2
Common misconceptions
A common misconception is that broiling and grilling are identical because both brown food quickly. Their usual US equipment and heat positions differ, which can change handling and flavor. But the distinction is about a typical setup, not a universal law that every grill has heat only underneath. 1 2
Examples
If you prepare chicken in a US oven using the broil setting, you’re broiling—heat comes from above. If you cook burgers outside on a charcoal grill, you’re grilling—heat rises from below the grate. 1
Sources
Sources checked October 3, 2026.
- Washington State SNAP-Ed — Grilling and broiling. Heat-source position and equipment.
- University of Florida IFAS Extension — Dry heat: Baking, roasting and broiling. Broiling as dry-heat method.