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techniques  Broiling or Grilling is the use of radiant heat for
cooking, usually called grilling in British and Australian
English and broiling in US English. Typically this is done in an
electric oven, using only the upper heating element, with the
door partially open. Gas ovens often provide a very effective
lower drawer for broiling. Gas ovens, in a way analogous to gas
ranges, provide a hotter, flame-based heat source that is
preferred by most cooks over electric broilers. This is where
the term "flame broiled" comes from.  Broiling is used to retain
the juices of meat while developing flavor. Broiling does not
soften the fibers of tough meat. It is best used for tender
meat, including poultry. Broiling is not the most economical way
of cooking, and the browning of meat can create carcinogenic
(albeit tasty) chemicals.  The food should be exposed to intense
heat last, to ensure even cooking