What Is an Oven Infrared Broiler? (Broil Pan Specs)
An oven infrared broiler cooks food with strong radiant heat from above, browning the exposed surface quickly. Use a pan and insert that the oven and pan makers approve for broiling, usually uncoated metal. Follow your oven’s rack and preheat instructions, keep excess grease away from the heat source, and check doneness with a food thermometer.
A broil pan can look simple, but its material, shape, and insert affect both cooking and safety. One useful detail is the slotted insert: it lets fat drain into a lower tray, while a solid tray can hold juices when you want to keep them. Neither design is right for every food.
When I assess broiler cookware, I separate two questions that marketing often blends together: how the oven delivers heat, and whether the pan is rated to handle it. The answers help you choose a suitable pan without relying on a universal size, temperature, or rack distance that may not fit your appliance.
What is an oven infrared broiler?
An infrared broiler uses radiant heat directed at food from above. The heat reaches the food’s exposed surface without first needing to warm the whole oven cavity. “Infrared” describes the type of radiation, not a set pan temperature or a guarantee of faster cooking in every oven.
Some ovens use an infrared gas burner; others use an electric broil element that also heats food mainly by radiation. Product names vary, so check your oven manual to learn what your model uses and how its broil mode should be set.
Broiling is different from baking. Baking surrounds food with heated air, while broiling concentrates heat from the upper part of the oven. This can brown or char the surface quickly, but it also means that thickness, rack position, and the distance from the heat source matter.
The broil setting does not reliably control the temperature of the pan or food surface. Those temperatures vary with the oven, the pan’s position, and the food itself. Use your oven’s rack-position and preheat directions rather than assuming that every broiler works at the same distance or temperature.
Broiler pan materials, ratings, and setup
A broiler pan is commonly a lower tray paired with a raised, slotted insert. The tray catches drippings, while the insert holds food above them. For broiling, choose a pan whose maker approves it for that use and whose size fits your oven without blocking safe placement or handling.
| Pan or material | Broiling considerations | Best fit |
|---|---|---|
| Uncoated stainless steel | Often suitable if the pan, handles, and insert are broiler-rated | A durable, easy-to-clean option |
| Aluminized steel | Often used for broiler pans; confirm the maker’s temperature and broil guidance | A purpose-made pan with a drip tray |
| Glass or ceramic | Do not use under a broiler unless the manufacturer specifically approves it | Use only as directed for that exact item |
| PTFE-coated nonstick | Do not broil unless the pan maker explicitly rates it for broiler use | Follow the coating maker’s heat limits |
“Aluminized steel” means steel with an aluminum-silicon coating. It is not the same as solid aluminum, and its allowable use depends on the product’s design and instructions. Likewise, stainless steel is not automatically broiler-safe: handles, coatings, seams, and inserts can have different limits.
There is no single required pan width, metal thickness, or element clearance for all ovens. Match the pan to the oven cavity and follow both manuals. Check that the tray sits level, the insert fits securely, and the assembled pan can slide in and out without touching the heating element or oven walls.
- Confirm that the pan, insert, and handles are rated for broiling.
- Remove lids, liners, or accessories that are not approved for broiler use.
- Do not select a pan based on induction compatibility alone. Induction matters only if you also plan to use the pan on an induction cooktop.
- Keep the drip tray below its fill limit; excess fat can smoke or ignite.
Infrared broiling technique and doneness control
Good broiling starts with the oven manual, not a universal timing chart. Use its rack position and preheat instructions. If it gives no preheat time, five minutes is a practical starting point, but do not leave an empty pan under an active broiler while it heats.
Prepare and position. Pat food dry, then apply only a thin film of refined oil with a smoke point around 400°F (204°C) or higher. Smoke points vary by oil and by how it is refined. Avoid excess oil and trim or drain excess fat when practical.
Choose the pan setup for the food. Put food on the slotted insert when you want fat to drain into the tray. Use the solid tray when you need to retain juices, while keeping in mind that pooled fat beneath the food can smoke. Do not overfill the tray.
Broil and monitor. Place the rack where the oven manual directs. Keep food and accumulated grease clear of the element. Watch closely, turn food when appropriate, and expect timing to change with thickness, distance, and appliance. Broiling is not a set-and-forget cooking method.
Check the center. Color and cooking time alone cannot confirm a safe internal temperature. Insert a food thermometer into the thickest part, away from bone where relevant.
| Food | Minimum internal temperature |
|---|---|
| Poultry | 165°F (74°C) |
| Fish | 145°F (63°C) |
| Whole cuts of beef, pork, lamb, or veal | 145°F (63°C), then rest 3 minutes |
If the food browns before it reaches its target temperature, follow your oven’s directions for changing the rack position or finishing the food by another method. Avoid moving a hot pan to an unapproved stovetop burner just to finish a sauce.
Practical broiler-pan examples
These examples show how the pan setup changes with the cooking goal. They are practical use cases, not claims that one pan size or rack position fits every oven. In each case, the appliance manual and the pan’s own rating take priority over a generic recipe instruction.
For fatty food: A slotted insert can let drippings fall into the lower tray. Before cooking, check the tray’s fill limit and remove excess grease. Fat close to an active broiler can smoke or catch fire, so do not leave the oven unattended.
For food with juices to retain: A solid tray can collect juices, but it may also let fat pool around the food. Keep the amount controlled and watch for smoke. If a recipe calls for a slotted insert, do not assume the solid tray will behave the same way.
For an oven with no supplied broil pan: Use another pan only if its maker approves broiling and it fits the oven safely. A shallow, stable, broiler-rated metal pan may work for some foods, but it does not provide the same drainage as a tray with a slotted insert.
If flames appear, keep the oven door closed, turn off the oven, and follow the appliance’s fire-safety instructions. Do not open the door to move the pan or pour water into the oven.
Cleaning, resting, and serving
Let the pan cool before washing, and dry it thoroughly after cleaning. Sudden cooling can warp hot metal and may cause thermal shock in brittle materials, so do not pour cold water onto a hot pan. Follow the maker’s cleaning advice, especially for coated or multi-part pans.
Move the cooked food to a heatproof surface and let it rest as appropriate. If you want to make a sauce from drippings, first check that the pan is rated for stovetop use. Otherwise, transfer the drippings to a suitable saucepan; broiler-safe does not always mean stovetop-safe.
Uncoated stainless steel usually does not need seasoning. For aluminized steel or any other finish, follow the product instructions rather than applying a seasoning method meant for a different material. Avoid aerosol cooking sprays on nonstick cookware: additives and propellants can leave stubborn residue, and a nonstick pan belongs under the broiler only if its maker explicitly approves it.
Frequently asked questions
These answers cover the most common choices and safety checks for an oven infrared broiler. Because oven designs and pan ratings differ, use the instructions for your specific appliance and cookware whenever they give a more precise limit.
Is an infrared broiler the same as a regular broiler?
Both cook mainly with radiant heat from above. “Infrared” may refer to a particular gas burner design; oven makers may also use the term differently, so check your manual.
What kind of pan is best for broiling?
A broiler-rated, uncoated stainless steel or aluminized steel pan with a slotted insert and drip tray is a practical choice. Confirm that its handles and insert are rated too.
Can I use a glass or ceramic dish under the broiler?
Only if the maker specifically approves that exact dish for broiling. Otherwise, avoid it; not all oven-safe cookware is broiler-safe.
Can I use nonstick cookware under an infrared broiler?
Only when the cookware manufacturer explicitly permits broiler use. Many nonstick pans have limits that make them unsuitable for intense direct heat.
How far should the food be from the broiler element?
There is no universal safe distance. Use the rack position in your oven manual, and follow any distance the manufacturer specifies.
Should I preheat the broiler pan?
Do not preheat an empty pan under an active broiler. Preheat the broiler as directed by the oven manual, then add the food to the pan.
Should I use a slotted insert or a solid tray?
Use a slotted insert when you want fat to drain into the tray. Use a solid tray when you want to retain juices, while monitoring any pooled fat for smoke.
Can I put the broiler pan on an induction cooktop?
Only if the pan maker says it is suitable for stovetop use and the pan is induction-compatible. Broiler-safe does not automatically mean cooktop-safe.
What temperature should broiled food reach?
Check the thickest part with a food thermometer: poultry, 165°F (74°C); fish, 145°F (63°C); and whole cuts of beef, pork, lamb, or veal, 145°F (63°C) followed by a three-minute rest.
What should I do if grease catches fire?
Keep the oven door closed, turn off the oven, and follow the appliance’s fire-safety instructions. Do not open the door or pour water on the fire.
(This article was written by one of our staff writers, Julian R. Hayes. Visit our Meet the Team page.)
