Most broilers hit 500°F to 550°F (260°C to 288°C). That’s oven-on-steroids territory. Your standard bake at 350°F? That’s a leisurely Sunday drive.
Broiling is a drag race. A steak that takes 20 minutes to grill? The broiler can char it in 6. It’s perfect for when you’re hangry and impatient.
This speed is why it’s amazing for melting cheese or browning toppings on a casserole. A minute too long, and you’ve got charcoal. It’s a high-risk, high-reward game.
