Range - Oven Door Position During Broil

Broil with Door Open:

  • Freestanding electric ranges (conventional and convection)

The doors on ranges have an automatic catch/stop "Broil Position" that allows the door to stand slightly ajar when broiling. You can opt to broil with the door open or closed on freestanding ranges where the knobs are on the backsplash rather than above the door. Whether you decide to broil with he door open or closed depends on what you are cooking and what results you want to achieve.

The normal practice is to leave the oven door slightly ajar. This allows heat to escape and forces the broil element to stay on, rather than cycling off and on. Open door broiling is good for when you are broiling for short periods of time, like cooking thinner meats, top browning, or searing meat.

Closed door broiling works best when using Lo Broil and are cooking thicker cuts of meat for longer periods of time, like chicken breasts.

Broil with Door Closed:

  • Double-oven ranges: Broil in the UPPER oven with the door closed and broil in the LOWER oven with the door open.
  • 20 and 24 inch compact ranges
  • Gas and Dual-Fuel Ranges
  • Slide-in and Drop-in ranges (gas or electric)
  • Wall Ovens - Wall Oven Door Position During Broil

These ranges are designed specifically for closed door broiling and produce optimal broiling results.  

When broiling in gas ranges, you should keep the door closed for safety reasons. You should also use closed-door broiling when cooking in a range with knobs or controls above the door. This keeps the knobs from getting too hot or from getting damaged by the extended periods of high heat.

View a short video on how to avoid damaged knobs during broil:

For more information: