What is the Difference Between Roasting and Broiling?

Roasting and broiling are two common cooking techniques that use different methods of heat to cook food. Here are the main differences between the two:

Roasting:

Roasting involves cooking food, usually meat, in an oven with dry heat.
It is similar to baking but uses higher temperatures to cook food, usually around 400°F or higher.
Roasting is best for thick cuts of meat, whole poultry, and hearty vegetables like Brussels sprouts, carrots, cauliflower, or root vegetables.
This method uses all-around heat, typically from heating elements on the top, bottom, and sometimes the back of the oven.
Roasting produces a crisp, caramelized exterior on food while keeping the interior juicy and tender.

Broiling:

Broiling is a cooking technique that uses top-down heat at high and extra-high temperatures, typically around 500°F to 550°F.
It is best for cooking delicate food or just crisping and browning the top of food.
Broiling is ideal for thin meats, vegetables, and foods that can benefit from a crispy or charred surface.
This method cooks food using only the top heating element of the oven.
Broiling sears the surface of food and works well for finishing baked or slow-roasted dishes with crisp browned edges.

In summary, roasting is more suitable for thick cuts of meat and hearty vegetables, using all-around heat at higher temperatures, while broiling is best for delicate foods or creating a crispy, browned top on food, using top-down heat at high temperatures.