Talk:Broiling

message: Suggest that since the words are synonymous, broiling should redirect to grilling, given that grilling is the more common term.
:If the words are truly synonymous, then I'm curious to see what grills look like in the UK. Grills in the US have the heat source (charcoal, propane jets, etc) below the meat. Broilers cook from above. So if they're synonymous, what manner of magic grills do they have across the pond that keep the meat below the coals? ;) Kafziel Talk 21:09, 9 January 2007 (UTC)
replies: text: um, the point is that they're synonymous - grill is the more common word for what you think of as broiler - ie heat source (usuallly gas or electric element) above the foodHopsyturvy 12:39, 24 January 2007 (UTC)

text: Agree. A grill's the part of cooker that Americans call a 'broiler' apparently. beano 16:50, 8 April 2007 (UTC)
replies: text: What Kafziel describes as grilling, isn't called grilling in the UK, but barbecuing. Instead, what we call grilling, usually involves the heat source above the meat. --JamesTheNumberless 11:12, 17 April 2007 (UTC)

text: Disagree. There is more than enough in the difference of usage and meaning to keep a separate page. Boldymumbles 16:53, 12 May 2007 (UTC)

text: The key question is this: Is wikipedia's job to describe the term or to describe a thing, irrespective of the term? I would think the latter and therefore suggest that perhaps the way forward is to merge the broiling aspect of this pages with international grilling and create a page for  US grilling or merge it with Barbecue. KayVee 08:44, 8 June 2007 (UTC)

text: Agree. Considering both are synonymous, they will share a lot of technical facts, which doesn't make sense to maintain on two separate topics. Braising, since it is the minority in terms of usage, should redirect to grilling. --Sidkhullar 12:23, 8 July 2007 (UTC)

text: Strongly disagree.  There are two concepts here.  Broiling, as it is called in North America, refers to indirect heating from above (such as underneath the heating element in an oven).  Grilling, as it is called in North America, refers to heating from below, in which the food also makes direct contact with a metal grate (as on a barbecue grill or a stovetop grill pan).  Discussion on the talk page for grilling strongly suggests leaving the pages separate, and one user remarks that he came to the grilling page when trying to figure out what a cookbook meant by "broiling."  Undoubtedly there will be others with the same confusion, as "broiling" is a technical term used in the cooking profession.  Another user says that in some jurisdictions, food that has been "broiled" (in the North American usage) cannot be labeled "grilled" on a menu and vice-versa.  The confusion here seems to be on the part of UK English, which does not distinguish between these two concepts.  The pages should be left separate, but the page on Grilling should direct UK users to the page on Broiling.  Due to the apparent consensus against merging the pages on grilling's talk page, I'm also going to be "bold" and remove the suggestion that the pages be merged from this page. sk19842 22:49, 6 October 2007 (UTC)
replies: text:  There is a distinction in UK English; "Grilling" refers to what is called "Broiling" in American English. What is known as "Grilling" in American English is generally known as "Barbeque(ing)" in UK English. [[Guest9999 20:03, 8 October 2007 (UTC)

text: Why is broiling redirecting to grilling?  I don't even see any reference to broiling pans on the grilling page... 64.241.16.2 (talk) 15:10, 12 November 2008 (UTC)
thread_title: Redirect to [[Grilling]]

message: Don't forget vertical broiling. Beginning in the late 1880's the Bridge & Beach, Co., St. Louis, MO. began to manufacture a vertical cast iron stove. These stoves were designed so that the meat could be broiled from both sides simultaneously shortening the cooking time. This vertical stove was primarily used in lunch counters that lacked the space needed for larger more conventional horizontal stoves. Steel wire gridirons were adapted for use in these vertical broilers. These steel hinged gridirons are slid in & out of the stoves while holding the meat like modern horizontal oven racks. Tomticker5 18:31, 10 February 2007 (UTC)
thread_title:  Vertical broiling 

message: The information seems to be continuously added to this article, but there is no headings or organization.  If someone could organize the article with headings it would make it much easier to read and understand, as is it is kinda jumbled together in an incoherent thought.--Christopher Tanner, CCC 14:57, 1 June 2007 (UTC)
thread_title: Organization