My broiler has two settings: Lo and Hi. When I see recipes that just say "broil", I never know which setting to use. Any thoughts?
Sent by Bengi
Editor: I have also been confused by these two settings and tend to just use the "Hi" setting. Since the purpose of the broiler is usually for quick cooking — melting cheese until bubbly, searing the outside of meat, quick-roasting vegetables — we mostly just need a really high burst of heat. Hence, the "Hi" setting!
Readers, what do you recommend? Do you use both settings — and for which dishes?
Related: Quick Tip: Roasting Tomates Under the Broiler
(Image: Emma Christensen)