I always leave the door open. It is the only way I can remember I put something in the broiler.

My broiler is on the bottom. I can't even use it... grrrrrr :(

...what do you mean by broiler? Is that the element at the top of an oven, or maybe separately above the hob, which you use with the pan with a handle and a wire rack, because if so, we always leave the door open... (confusingly, that's what a grill IS in English-English - I'm not entirely sure what an American grill is...)

I would never do that - my smoke alarm would go nuts

My mother always used to do it, and I didn't know why. I've tried it both ways, but now I know.

Thank you for linking to my article, it is appreciated.

@zeropixelcount it varies in US ovens, too. For the average, low to mid-range electric oven, the broiler uses just the top heating element. Some gas models have a drawer below the oven that utilizes the flame that heats the oven from below.

When I worked in kitchens we called the broiler a salamander

In my experience when referring to a grill, most Americans are referring to a gas or charcoal barbecue. In America barbecue refers to a type of food, not necessarily the technique or instrument used to prepare it.

My mom always broiled with the door ajar and so I always do too. I have a hard broiling meat and keeping the smoke alarm from going off. I do broil tomatillos for salsa though!

I've replaced my Kitchenaid oven's knobs twice because they've melted when I've top broiled with the oven door open. It took me that long to check the manual, which stated to keep the door closed when broiling.

But when I do broil, it helps to have an open window and a fan pointed out.

@RoxiGirl there's a controversial technique suggested by some foodies and abhorred by others, if you use an actual broil pan, the slotted one that fits onto a sheet pan, add a 1/4" of water to the bottom pan. This will catch the drips and prevent them from smoking but some say this defeats the whole purpose of broiling. It's one of those techniques to give a try. If you like the results, great, if not no big loss.

This has been an issue with me for a long time. My parents always broiled with the door open; they said the broiling element would shut off if you close the door. When I moved into my apartment and tried this, the smoke alarm would go off constantly despite my using a fan and having windows open. Plus, the smell of broiled meat would penetrate all the furniture and stink for days afterward. I learned after some time that I could broil with the door closed, but it would STILL stink and smoke (despite cleaning the oven, using water in the pans, etc.) I ended up abandoning broiling out of frustration. Now I use a George Foreman grill (which surprisingly doesn't cause the stink 'n' smoke problem).

I have a gas oven and the broiler is the drawer underneath. I grew up with an electric oven and my mom always left the door open and that's what I feel most comfortable with. The lower drawer broiler makes me nervous because it seems like the food is 1/2" away from open flame. Plus, the one time I even turned it on (and kept the drawer open a bit) the smoke alarm went off within 20 or so seconds. Definitely scared me. I move in August to a new apt with an electric oven and actually can't wait to be able to broil again.

Any tips for broiling with a gas oven/lower drawer?

Like Nikachu, I too had to replace the knobs on my gas GE Profile because someone used the broiler with the door open. The manual states to leave the door closed while broiling.

Growing up, everyone broiled with the door open. Still seems weird to have to close the door.

My mom taught me to always leave the door ajar when broiling. For her I think it had less to do with keeping a good cooking environment, and more to do with keeping an eye on the food -- when broiling, food can often go from "perfect" to "burnt to a crisp" in seconds if you don't watch it closely.

The instructions for my Dacor electric oven say to leave the door closed. I suppose the touch panel might get wrecked.

@Heather Solos, thanks for the tip on using water in the bottom of the broiler pan! I don't know why I never thought of this! Now I'm thinking beer or wine in the bottom may not hurt as well....to make it even more controversial!

I broil with the door open (that's what my Mom taught me too). I take Alton Brown's advice and use a foil "snake" to prop the door open a little. It stays in the cupboard above my stove. Without it, I feel my oven door is open too wide.

I have caused more kitchen fires that way....

I leave the oven door ajar. the one time i thought to close it, the element got too hot and turned itself off. The stove made a horrible noise. As pointed out above, use a double broiler pan and put water in the bottom pan, otherwise the smoke detector goes mad. It smokes less and cooks more evenly if i put the pan farther below the element.

I used to have to open the door with an electric oven or my broiled good would burn even if I sat there and watched it. I was surprised to discover that in my gas (propane) oven, things broil evenly without drying out the food and I don't need to leave the door open.

When I leave the oven door open, even a little, the oven won't work (incl. the broiler). Guess that's a safety thing ...

I've always used the partial open feature when broiling....for all the reasons stated, but my new oven has an infrared broiling / grilling element similar to high-end outdoor grills, and whether partial opened or closed, it broils fantastic. We may never use our Lynx O/D grill again. The infrared sears tuna steaks (actually any steak) absolutely perfectly. I don't know why more ovens don't offer the infrared grilling feature.