Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Broiling: Door Open or Closed?

Fine Cooking Issue 69

Like many of you, I learned how to use a stove from my mother, and she taught me to broil with the oven door open. But times change, and so do appliances. If your oven is less than ten years old, chances are you should be broiling with the door closed. Most ovens sold today are built as closed-door broilers, for reasons of safety and smoke control. We learned this the hard way in the test kitchen when one of our ovens shut down after we broiled with the door open, and we had to call in a technician to reset the electronic controls. To find out if your oven is a closed- or an open-door broiler, consult your manual or call the manufacturer. If your broiler is gas-powered, you should always broil with the door closed.

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial