Okay, fine—there’s one time you might skip preheating. If you’re broiling something thin and delicate, like a slice of bread for garlic toast, preheating can burn it before you blink. In that case, you want to start cold and watch it like a hawk. But for everything else—steaks, fish, chicken, vegetables, even reheating pizza—give it the full preheat treatment.
I learned this the hard way when I tried to broil a batch of Brussels sprouts. I didn’t preheat, and they ended up steaming instead of roasting. They were soft, pale, and tasted like tiny cabbages that had given up on life. A preheated broiler would have turned them into salty, caramelized gems. My family still brings it up. “Remember the sad sprouts?” they say, laughing. I do. I remember.
How to Preheat Like a Pro (No Chef Hat Required)
Here’s the easy routine: turn your broiler on high (unless your recipe says low), close the door, and wait about five minutes for the element to glow red-hot. You’ll know it’s ready when you crack the door open and feel a wave of heat that makes you blink. That’s your cue.
Broiler
While it heats, prep your food. Cut the veggies, season the meat, open a bottle of something nice. By the time you’re done, your broiler is screaming to cook. It’s a beautiful partnership—you and your little oven, working together to make dinner feel like a treat.
And don’t forget to place your oven rack right. For most foods, you want it about 4 to 6 inches from the heating element. Too close, and you’ll get a charred exterior and raw center. Too far, and you’re back to lukewarm sadness. A little trial and error, but you’ll get it.
