Air fryers have become increasingly popular in recent years as a convenient way to make crispy fried foods like french fries, chicken wings, and fish fillets with little to no oil. Many air fryer models also have a broil setting that allows you to brown and crisp the tops of foods. This leads to the common question – is broiling the same as roasting in an air fryer? Let’s take a closer look.
What is Broiling?
Broiling is a dry-heat cooking method that involves exposing food to direct, intense heat from above. It uses high temperatures – typically 500°F or higher – to quickly cook, brown, and crisp the exterior of foods. Broiling is done close to the heating element in order to maximize browning through intense radiant heat.
Most full-size ovens have a broiler in a separate compartment at the top of the oven. It heats from above using the oven’s upper heating element. The lower heating element does not turn on during regular broiling. Food is placed on a broiler pan or oven-safe dish in the upper portion of the oven, very close to the broiler heating element.
Some key pointers for broiling:
- Works best for thin cuts of meat, fish, poultry, and vegetables.
- Cooks one side at a time, so food needs to be flipped halfway through.
- Produces charring, caramelization, and crisping on the food’s surface.
- Does not thoroughly or evenly cook thicker cuts.
- Higher risk of burning food if not watched carefully.
What is Roasting?
Roasting uses dry heat to cook food in an oven, but the heat surrounds the food rather than just coming from above. Both the upper and lower heating elements are used to heat the air inside the oven cavity. This circulating hot air cooks the food evenly on all sides.
Roasting uses temperatures between 350-450°F, significantly lower than broiling. It relies on the hot, dry oven air to gently cook the food through convection and conduction. While it can brown and crisp the surface, it does not char or caramelize to the same extent as broiling.
Some key pointers for roasting:
- Ideal for larger cuts of meat, whole poultry, and root vegetables.
- Cooks food evenly throughout.
- Provides lighter surface browning compared to broiling.
- Uses lower temperatures so it is more gentle and less prone to burning.
- Takes longer than high-heat broiling.
What is an Air Fryer?
Air fryers are small countertop convection ovens designed to mimic deep frying without submerging food in oil. They use a rapid air circulation system to blow very hot air around the food, creating a crispy exterior.
Here are some key aspects of air fryers:
- Circulate air up to 400°F to “fry” foods.
- Food is placed in a perforated basket to allow air flow.
- Produce crispy texture through hot air rather than oil.
- Requires only a teaspoon or two of oil in most cases.
- Short preheat times and quick cooking cycles.
- Small capacity, usually 1-5 cups of food.
How Broiling Works in an Air Fryer
Some higher-end air fryer models come with a separate broiling function. This uses an overhead heating element to direct intense heat down onto the food from above, mimicking a traditional oven broiler.
When you activate the broil setting, the heating element at the top of the air fryer chamber turns on. This element can reach temperatures over 500°F. The heat coming from above chars, caramelizes, and crisps the top of foods. Just like oven broiling, foods may need to be flipped halfway through for even browning.
Broiling is meant for quick cooking of thinner foods or giving a final crisping to baked goods. It does not thoroughly or evenly cook thicker foods the way the regular convection function of an air fryer does.
Broiling vs. Roasting in an Air Fryer
Now that we’ve looked at broiling and how air fryers work, how does broiling in an air fryer compare to the regular “roasting” function?
Heating Method
The key difference lies in the heating method:
- Broiling – Heat comes from an overhead heating element above the food.
- Roasting – Hot air circulates all around the food from both above and below.
Temperatures Used
The broil function reaches significantly higher temperatures close to the heating element, while roasting uses lower, gentler temperatures:
- Broiling – Temperatures typically max out at 500°F+ right at the broiler element.
- Roasting – Air fryers roast at temperatures of around 350-400°F.
Results Achieved
The intense direct heat of broiling leads to greater surface browning and charring:
- Broiling – Deep caramelization, crisping, charring, and browning on the top surface.
- Roasting – More moderate and even browning as hot air circulates around the food.
Cook Times
Broiling is significantly faster than roasting:
- Broiling – Generally just 1-8 minutes to brown the tops of foods.
- Roasting – 15-60 minutes depending on the size and density of the food.
Foods Suited For Each Method
Broiling works best for quick cooking of thinner foods, while roasting accommodates larger dense foods:
- Broiling – Thin cuts of meat, fish fillets, sliced vegetables, nachos, bruschetta.
- Roasting – Chicken, steaks and chops, larger cuts of fish, whole potatoes and vegetables.
Here is a quick summary table of the key differences between broiling and roasting in an air fryer:
| Factor | Broiling | Roasting |
|---|---|---|
| Heating method | Overhead heating element | Hot air circulation |
| Temperatures | 500°F+ at element | 350-400°F air |
| Results | Seared, caramelized surface | Moderate, even browning |
| Cook times | 1-8 minutes | 15-60 minutes |
| Best foods | Thin cuts, smaller pieces | Larger, thicker foods |
When to Use Each Function
Keeping the differences in mind, here are some guidelines for when to use each cooking method in an air fryer:
Use the Broil Function To:
- Quickly brown toppings – Use it to melt and toast cheese on nachos, bruschetta, casseroles.
- Crisp up leftovers – Broil the tops of leftover pizza, pasta, potatoes to add crunch.
- Char vegetables – Broil eggplant, zucchini, tomatoes, onions to caramelize their surfaces.
- Cook thin proteins – Broil fish fillets, pork chops, chicken cutlets, steak slices to cook through.
- Toast baked goods – Brown the tops of breads, tarts, crumbles to finish cooking.
Use the Roast Function To:
- Cook larger proteins – Roast bone-in chicken pieces, whole fish, thick pork chops.
- Roast vegetables – Get tender, browned roasted potatoes, cauliflower, Brussels sprouts.
- Reheat leftovers – Evenly warm up slices of pizza, casseroles, mixed dishes.
- Make one-pot meals – Roast proteins and veggies in dishes like sheet pan fajitas.
- Prepare composed dishes – Cook ingredients for meals like shakshuka, pot pies, casseroles.
Tips for Getting the Most Out of Each Function
To maximize the benefits of your air fryer’s broil and roast functions, keep these tips in mind:
For Broiling:
- Place food closer to heating element for more intense charring.
- Brush foods with oil to promote browning and crisping.
- Flip foods halfway through cooking for even broiling.
- Watch closely to avoid burning.
- Use broiling to finish cooking after roasting first.
For Roasting:
- Cut ingredients to uniform sizes for even cooking.
- Toss vegetables in oil and seasonings to roast.
- Flip or shake foods occasionally for browning on all sides.
- Space out ingredients to allow air circulation.
- Use lower temp for denser foods so interiors have time to cook.
Frequently Asked Questions
Can you broil in an air fryer?
Yes, many air fryer models come with a separate broiling function that activates an overhead heating element to produce intense direct heat from above, just like an oven broiler.
Should I broil or roast in my air fryer?
Broiling is best for quick cooking and searing smaller, thinner foods. Roasting gently cooks food all over with circulating hot air, ideal for largerdense cuts. Use broiling to finish off the tops of foods after roasting.
Is broiling or roasting healthier?
Broiling and roasting are both dry cooking methods without added oil, making them healthier than deep frying. Roasting uses lower temperatures than broiling so it has less risk of burning oils or creating harmful compounds.
What setting should I use to roast vegetables in the air fryer?
Roast vegetables at 375°F, shaking the basket halfway through, until they are tender when pierced and lightly browned, 10-25 minutes depending on the size and density.
Can you put a whole chicken in an air fryer?
It’s possible but challenging due to the small capacity. Cut chicken into pieces and roast at 375°F for 15-25 minutes until cooked through and browned.
Conclusion
While both broiling and roasting use dry heat, they produce different results in an air fryer. Broiling quickly sears and crisps from above while roasting gently cooks all over with circulating air. Broiling works best for thinner foods and finishing off dishes with some char. Roasting accommodates larger denser foods and provides even cooking. Understanding the differences allows you to leverage both functions for a wide range of air fried meals.