10 Difference Between Baking And Broiling |Bake vs Broil|

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Broiling and baking may seem like two methods of cooking foods that don’t have much in common but actually they accomplish the same goal. Both methods use dry heat to cook the food and both require a watchful eye to keep the food from burning. Baking makes use of indirect heat at lower temperatures and cooks food evenly whereas broiling uses intense direct heat at higher temperatures.

Both baking and broiling happen in the oven, but different heating elements are turned on, depending on which you choose. With most ovens, the broiler element is at the top of the oven, while the heat source for baking is at the bottom. Baking allows for a slower, longer cooking process, while broiling takes place at a higher temperature and therefore takes only a few minutes.

What Is Baking?

Baking is a cooking technique that surrounds food with hot air to cook them indirectly. Baking is often done inside a heated oven at lower temperature, usually in a special baking pan and relies on radiant heat from all directions to heat the pan as well as to directly cook the food.

Often, baking is appropriate for larger, denser types of foods. It often works best for breads and pastries like cookies, rolls, pies, muffins and cakes. Due to prolonged heat exposure, baking has the tendency to reduce the vitamin and water content of some foods, whereby some types of food can become bland or dry when baked. This is why opting to boil or steam vegetables is a better alternative than baking them in an oven.

When compared to deep-frying or other methods of cooking, baking will enable you to create healthier versions of the food you love. You can minimize the amount of butter or oil you’d usually require for stovetop dishes or if you’re deep-frying something.

What You Need To Know About Baking

  • Baking is a cooking technique that surrounds food with hot air to cook them indirectly.
  • It often works best for breads and pastries like cookies, rolls, pies, muffins and cakes.
  • Baking is usually done inside a heated oven at lower temperature, often in special baking pan.
  • Baking may be dry cooking or it might be moist cooking depending on the type of pan or pot used.  
  • Baking relies on radiant heat from all directions to heat the pan as well as to directly cook the food.
  • Baking on an open rack or grill in a regular oven can be a type of roasting if it is dry.
  • Baking occurs at lower temperatures than broiling and causes food to cook more slowly and evenly.
  • Baking is about raising the temperature of the entire volume of food to eliminate bacteria and firm up protein while also breaking down collagen and releasing juices.
  • In baking, heat comes from both sides; the cooking mostly affects the food evenly.
  • Food that does not have a solid structure can be baked.

What Is Broiling?

Broiling cooks the food directly instead of heating the pan to cook the food. Broiling transfers radiant heat to food. A heating element usually heats a metal plate directly above the food and this metal plate emits radiations that cook the food.

Broiling sears the surface of food, giving it a flavorful crusty texture on the outside while keeping it moist and tender on the inside. The method works best for cooking thin foods. This method can also be used to add texture to the outside of foods that have already been cooked using another method like baking or grilling.

Broiling often works best for meat, fish, rib-eye steak, poultry hamburgers, vegetables, fruits, salmon, pork tenderloin etc. Broiling has the tendency to burn food quickly and may cause uneven cooking; oil to splatter, which can be a fire hazard. 

What You Need To Know About Broiling

  • Broiling is cooking through direct, high-heat exposure, similar to grilling but in an enclosed space.
  • Broiling often works best for meat, fish, poultry hamburgers, vegetables, fruits, salmon, pork tenderloin etc.
  • Broiling is a dry cooking method much like grilling and baking.
  • Broiling transfers radiant heat to food. A heating element usually heats a metal plate directly above the food and this metal plate emits radiations that cook the food.
  • Broiling is different because it implies that the heat source is above the food rather than below.
  • As a technique, broiling is usually used to brown the surface of food/create maillard reactions on the surface.
  • Broiling occurs at higher temperatures than baking and causes food to cook more rapidly and evenly.
  • Given that Broiling uses high heat from an element that’s directly placed over the food, the cooking mostly affects the upper surface.
  • Food that does not have a solid structure cannot be broiled.

Difference Between Bake And Broil In Tabular Form

BASIS OF COMPARISON BAKE BROIL
Description Baking is a cooking technique that surrounds food with hot air to cook them indirectly.   Broiling is cooking through direct, high-heat exposure, similar to grilling but in an enclosed space.  
Suitability It often works best for breads and pastries like cookies, muffins and cakes.   Broiling often works best for meat, fish, poultry hamburgers, vegetables, fruits, salmon, pork tenderloin etc.  
Nature Baking may be dry cooking or it might be moist cooking depending on the type of pan or pot used.    Broiling is a dry cooking method much like grilling and baking.  
Cooking Baking relies on radiant heat from all directions to heat the pan as well as to directly cook the food.   Broiling transfers radiant heat to food. A heating element usually heats a metal plate directly above the food and this metal plate emits radiations that cook the food.  
Temperature Baking occurs at lower temperatures than broiling. Broiling occurs at higher temperatures than baking.
Cooking Speed It causes food to cook more slowly and evenly.   It causes food to cook more rapidly.  
Effect Of Heat On Food In baking, heat comes from both sides; the cooking mostly affects the food evenly.   Given that Broiling uses high heat from an element that’s directly placed over the food, the cooking mostly affects the upper surface.  
Nature Of Food Food that does not have a solid structure can be baked.   Food that does not have a solid structure cannot be broiled.  
Use Baking is about raising the temperature of the entire volume of food to eliminate bacteria and firm up protein while also breaking down collagen and releasing juices.   As a technique, broiling is usually used to brown the surface of food/create maillard reactions on the surface.  
Heat Source Heat source is below the food.   Heat source is above the food.

Benefits Of Baking

  • Baking is about raising the temperature of the entire volume of food to eliminate bacteria and firm up protein while also breaking down collagen and releasing juices.
  • The food cooks evenly.
  • Baking is appropriate for larger, denser types of foods unlike broiling.

Benefits Of Broiling

  • It can be done any time of year but is especially convenient on cold, blustery days.
  • It can be done without the use of special equipment needed for grilling or baking.
  • It is a healthy way to cook if you a broiling pan so that fats fall away from the food.