Q&A for How to Use a Broiler

First, preheat a cast iron pan for about twenty minutes in the broiler. Once the pan is hot, the steak will only take about six minutes (three minutes per side.) If you don't use a cast iron pan, the steak will take about five to six minutes per side. Additionally, the steak may burn before the inside cooks.

No, the coil won't stay red the whole time that the food cooks. It only turns red when it is heating up, and it will turn black/gray when it's keeping the heat. If your broiler is red all the time, I would suggest buying a new one; the heat might cause it to break.

The grill function can usually be used like a broiler when set to 500-600 degrees. However, read your manufacturing manual to be sure. Every brand is different and there may be specific grilling instructions associated with your oven.

You don't have to, but you do need to make sure that any pan you use does not have plastic handles that would melt, wood that would burn, or joined parts where glue might dissolve. Stainless steel would be fine under the broiler. Copper might discolor, but that would not harm the food.

Absolutely. All modern ovens have a vent to let out smoke and excess moisture.

Broil raw shrimp for 3-4 minutes or until it's opaque.

No, as you would burn it quickly. Use the bake function instead. Better still, wrap the naan in foil. If it’s too dry, spray it with some water beforehand.

If it's not wrapped or covered, it tends to sizzle on the burners. Cover it, so it retains the moisture and you won't have that problem with fire.

It will heat up along with the bottom burner in an electric stove. And it cooks faster so you want your meat to be at right temperature before you cook it.

Make sure your water is halfway around your ramekins and slightly firm before you turn on your broiler. However, it is harder to do it this way - there are also torches for doing this.

Usually the grease is there so that what you're cooking doesn't stick to the sheet or pan. It also helps with diffusing the heat. But if your sheet or pan is non-stick, and you want to avoid grease in your food, then you can skip it.

Broiling is a cooking method that involves exposing food to high heat, typically from a source located above the food, such as in an oven. While some stovetops may have a broiler function built into the oven, it is not typically possible to broil food directly on a stovetop. However, there are some techniques that can replicate the effects of broiling on a stovetop, such as using a cast-iron skillet or griddle to create a sear on the food. This method involves heating the skillet or griddle over high heat and placing the food directly on the hot surface, allowing it to cook quickly and develop a crust.

Yes, if you are using it for the oven.

Yes.