What is the major difference between broiling and grilling?

The major difference between broiling and grilling lies in the location of the heat source. In broiling, the heat source is positioned above the food, typically within an oven or broiler unit, allowing heat to radiate down onto the food. This method is effective for cooking foods quickly and is particularly useful for preparing items like steaks, fish, and vegetables.

On the other hand, grilling involves cooking food over a heat source from below, such as a gas or charcoal grill. The direct heat from below allows for a different flavor profile and texture, often marked by the characteristic grill marks from the grate.

Understanding this distinction is key for chefs and cooks, as it affects cooking methods, ingredients, and desired results. The other options, while related to cooking, do not define the fundamental difference between broiling and grilling in terms of how heat is applied to the food.