Broiling is best for thin cuts: steaks, chicken breasts, fish fillets, shrimp. Vegetables like bell peppers and asparagus char magnificently. Even citrus fruits—broiled lemon halves add smoky sweetness to drinks.
Avoid thick roasts or whole chickens. The outside burns before the inside cooks. Also avoid anything with loose cheese—it drips, burns, and smells like regret.
Cheese on bread? Perfect. Broil open-faced sandwiches for 90 seconds. Behold the glory of bubbly, golden crust.
