In the UK, grilling means cooking food under direct radiant heat, usually from above. This is identical to what Americans call broiling. It’s quick, intense, and ideal for toasting, charring, or melting.
A classic example is cheese on toast or grilling a pork chop under a gas or electric grill. Heat comes from the top element of an oven or a dedicated grill.
This method browns and crisps the surface rapidly, often caramelising sugars or creating the Maillard reaction in proteins. It’s perfect for finishing dishes—melting cheese on gratins or giving lasagne a golden crust through direct heat.
The UK version of grilling contrasts with barbecuing or charcoal grilling, where heat comes from below. In the US, “grilling” implies this method.
Because of the direct, intense heat, foods cook quickly. Keep a close eye on the direct heat to avoid burning. Thin cuts of meat, fish fillets, or vegetables like tomatoes respond well. Fatty foods drip and sizzle, adding flavour.
Understanding this difference helps navigate recipes and appliances. In British kitchens, a “grill” function on your oven refers to top-down heat, useful for crisping and browning, thanks to direct heat.
Grilling in this context is about control, speed, and intense surface flavour—a vital tool in any cook’s arsenal.
