Broiling vs Baking
Though, baking is a more popular option of preparing healthy food in an oven, broiling is another cooking method that utilizes dry heat without making use of a liquid medium such as oil full of fat. There are many similarities between these two cooking methods, though there are glaring differences that will be highlighted in this article.
The first and foremost difference in these two cooking methods that rely on dry heat pertains to the way this heat is utilized. While heat energy is provided to food item by surrounding it with hot air in case of baking, infrared radiation is the process that takes place in case of broiling to cook the food. Those who know about these two heat carrying processes know that infrared radiation has the capacity to char food items in close vicinity (this is good for meat items). On the other hand, heat in baking does not char the food, which is why it is better cooking method for cakes and breads that just need a little bit of browning.
So if you are baking biscuits or cakes, the idea is to provide dry, intense heat to the dough so that it sets and acquires a structure. When using baking settings of an oven, you are in a sense providing a temperature of around 350 degrees Fahrenheit with no or very little air movement inside the oven.
On the other hand, when you need to grill your steak but do not have a grill, you can use your oven on a broil setting that makes use of infrared radiation in such a way that you get a charred steak full of juices and flavors in a short time period. The broil setting in your oven turns on the top burners only while the meat resides just below these burners. Thus it is top down heat that cooks the meat from the top side. Once cooked from top, you need to change the position of the meat to cook it from other sides as well. It takes 2-3 minutes per side to cook this way and hence your steak should be ready within 10 minutes if you are adept at broiling in an oven. One must leave the door of the oven ajar while broiling is taking place.
Difference Between Broiling and Baking
• Both baking and broiling provide dry heat to the food being cooked,
• In baking, the heat is constant and without any movement of air; broiling provides heat as infrared radiation
• Broiling has capacity to char food items in close vicinity, which is why it is ideal for steaks, while baking does not char and only brown items, which is why it is ideal for cakes and biscuits
• Baking provides hot air from all sides, while in broiling, heat comes from the top only.