Roasting and baking both use dry heat in the oven, but they differ in intent and temperature.
Roasting typically applies to meats, vegetables, and hearty foods. It uses higher temperatures (usually 190–220°C / 375–425°F) to create browning and crisping through the Maillard reaction. A roast chicken, tray of carrots, or joint of beef all benefit from the high heat and dry air.
Baking, on the other hand, is generally for batters and doughs—bread, cakes, and pastries. It often uses moderate temperatures (160–180°C / 325–350°F) to ensure even cooking. The goal is to cook through gently, allowing air or yeast to leaven the dish and structure to form.
The line between the two can blur: you can roast fruit or bake lasagne. Some cooks say it implies an uncovered dish, while baking can be covered.
The key difference is purpose: roasting enhances texture and flavour on the outside; baking ensures internal structure and rise. Both rely on convection heat to cook evenly without added moisture.
Mastering oven use means understanding which method suits your ingredients. Want golden, crispy potatoes? Roast them. Want soft, risen muffins? Bake them.
