Does convection oven use broiler?

When shopping for a new oven or trying to figure out the one you already have, it’s easy to get confused about all the different settings and features. One question I hear a lot from friends and family is whether convection ovens have broilers and how they work together. This is a great question because understanding how these two cooking methods work can make you a much better cook! I’ve spent years testing different oven settings in my home kitchen, and I’m excited to share what I’ve learned about convection cooking and broiling. In this post, we’ll clear up the confusion and help you get the most out of your oven’s features.

Understanding Convection and Broiling

Before we can answer whether convection ovens use broilers, we need to understand what each of these cooking methods actually does.

What is a Convection Oven?

A convection oven is basically a regular oven with an added fan and sometimes an extra heating element. The fan circulates hot air throughout the oven while you’re cooking. This moving air helps food cook more evenly and often more quickly than in a regular oven.

In a standard oven without convection, hot air rises to the top and stays there. This can create hot spots and uneven cooking. But when the convection fan is running, it blows the hot air all around the food, so it cooks the same on all sides.

Think of it like swimming in a pool versus sitting in a hot tub with jets. In a still pool, the water around you stays where it is. But in a hot tub with jets, the water keeps moving around you, warming you up more evenly and quickly.

Most convection ovens let you turn the fan on or off, so you can choose whether to use convection cooking or regular (conventional) cooking for different recipes.

What is a Broiler?

A broiler is the part of your oven that provides intense heat from above. When you set your oven to “broil,” it turns on the heating element at the top of the oven and heats it to a very high temperature (usually 500-550°F).

Broiling cooks food by direct exposure to this strong heat from above. It’s similar to grilling, but upside-down! Instead of heat coming from below (like on a grill), it comes from above your food.

The broiler is perfect for:

• Melting and browning cheese on top of dishes
• Giving meats a flavorful, crispy outer layer
• Charring vegetables
• Toasting bread or browning the top of casseroles

The broiler works fast—often cooking things in just a few minutes—so you have to watch your food carefully when using it.

Do Convection Ovens Have Broilers?

Now to answer the main question: Yes, most convection ovens do have broilers! In fact, almost all modern ovens, whether they have convection capability or not, include a broiler function.

How Convection and Broilers Work Together

Here’s where things get interesting. While convection ovens do have broilers, the convection fan usually doesn’t run when you’re using the broiler function. There’s a good reason for this.

Broiling is all about direct, intense heat from above. The food cooks quickly from the top down. If the convection fan were running during broiling, it would blow the hot air all around the oven instead of letting it concentrate at the top where you want it.

Think of it like using a hair dryer versus sitting in the sun. The hair dryer blows hot air all around (like convection), while the sun beams direct heat onto you from above (like broiling).

However, some high-end convection ovens do offer a special setting called “convection broil” that uses both the top heating element and the fan. This can be useful in certain cooking situations, which we’ll talk about later.

Different Types of Convection Ovens and Their Broilers

Not all convection ovens are the same when it comes to broilers:

1. Standard Convection Ovens: These have a regular broiler element at the top of the oven cavity. When you select “broil,” the fan usually turns off automatically.
2. European-style True Convection Ovens: These have a heating element behind the fan as well as the usual top and bottom elements. The broiler function still uses just the top element in most cases.
3. Dual-Fuel Ranges: These fancy ovens use gas for the cooktop but electricity for the oven. They typically have electric broilers, which many chefs prefer because they heat up quickly and provide even heat.
4. Gas Convection Ovens: In gas ovens, the broiler might be located in a separate drawer below the main oven or at the top of the oven cavity. The convection fan is separate from the broiler system.

When to Use Convection, When to Use Broil

Now that we know that convection ovens usually have broilers but don’t use the fan when broiling, let’s talk about when to use each setting.

Best Uses for Convection Cooking

Convection cooking works best for:

• Roasting meats: The circulating air helps create a delicious browned exterior while keeping the inside juicy.
• Baking cookies and pastries: You’ll get more even browning, and you can often bake multiple trays at once.
• Roasting vegetables: They’ll get nicely caramelized on the outside and tender inside.
• Dehydrating foods: The fan helps remove moisture efficiently.
• Anything that benefits from even cooking and browning all over.

I love using convection when making roast chicken. The skin gets evenly crispy all around, and the meat cooks more quickly than with regular baking.

Best Uses for Broiling

Broiling is perfect for:

• Melting cheese on top of French onion soup or nachos
• Finishing a frittata or quiche with a golden top
• Quickly cooking thin cuts of meat like fish fillets or skirt steak
• Charring peppers or other vegetables
• Toasting bread or browning breadcrumbs on top of mac and cheese
• Anything that needs quick cooking and browning on top

I use the broiler all the time for giving casseroles a beautiful browned top or melting cheese on open-faced sandwiches.

When to Use Both (Not at the Same Time)

Sometimes the best approach is to use both functions—not simultaneously, but one after the other:

1. Start with convection to cook food evenly throughout
2. Finish with a quick broil to brown the top

This works great for dishes like baked pasta. The convection setting cooks it through evenly, then a minute or two under the broiler gives it that irresistible golden, bubbly top.

Special Case: Convection Broil Setting

Some fancier ovens do offer a “convection broil” setting that uses both the broiler element and the fan at the same time. This is a bit different from regular broiling.

How Convection Broil Works

In convection broil mode, the top element heats up like a regular broiler, but the fan also runs. This spreads the heat around somewhat, though not as evenly as regular convection cooking.

This setting works best for:

• Thicker cuts of meat that need to cook through while also getting browned on top
• Foods where you want some browning all over, not just on top
• When you need to broil several pans of food at once

The convection broil setting is like a compromise between pure direct heat from above and the all-around heat of convection cooking.

When to Skip Convection Broil

Don’t use convection broil for:

• Very thin foods that could overcook easily
• Delicate items that might be disturbed by the fan’s air movement
• When you want intense browning only on the very top

Comparing Cooking Methods

Here’s a helpful table comparing different oven settings:

Tips for Using Convection and Broil Features

Now that you understand how convection and broiling work in your oven, here are some tips to get the best results.

Adjusting Recipes for Convection

When using convection instead of regular baking:

• Reduce the temperature by about 25°F from what the recipe calls for
• Check food earlier than the recipe suggests, as it may cook 25% faster
• Use baking sheets with low sides to allow better air circulation

I’ve found that cookies that normally bake at 350°F for 12 minutes often need just 325°F for 9-10 minutes when using convection.

Getting the Most from Your Broiler

For successful broiling:

• Always preheat the broiler for 5-10 minutes
• Keep the oven door slightly open while broiling (unless your manual says otherwise)
• Use the top rack for thin foods that cook quickly
• Use a lower rack (4-6 inches from the element) for thicker foods
• Never walk away while broiling—things can burn in seconds!

One trick I’ve learned is to line the broiler pan with foil, but leave the holes uncovered so fat can drain. This makes cleanup much easier.

Using the Right Cookware

Not all dishes can safely go under the broiler or work well with convection:

• For broiling, use metal pans, cast iron, or broiler-safe ceramic dishes
• Avoid glass under the broiler unless it specifically says “broiler-safe”
• For convection, use bright aluminum pans with low sides
• Dark pans absorb more heat and may cause over-browning in convection mode

Troubleshooting Common Problems

Even with the right knowledge, things don’t always go as planned. Here are solutions to common issues.

Food Burning on Top Before Cooking Through

If your food is getting too brown on top but is still raw inside:

• Move the rack farther from the broiler element
• Switch from broil to regular bake or convection to finish cooking
• Cover the browned areas with foil to prevent further browning

Uneven Cooking with Convection

If food is cooking unevenly with convection:

• Make sure nothing is blocking the fan
• Check that you’re using the right type of baking pan
• Don’t overcrowd the oven—allow at least 2 inches around pans for air to flow
• Rotate pans halfway through cooking if needed

When Your Oven Doesn’t Have Both Features

If your oven doesn’t have convection but you want the benefits:

• Rotate your food halfway through cooking
• Use the middle rack for most even heating
• Don’t open the door too often

If your oven doesn’t have a broiler (rare, but possible):

• A toaster oven with a broil function can work for small items
• A kitchen torch can brown small areas
• Very high heat baking can achieve some browning, though not the same effect

FAQ About Convection Ovens and Broilers

Can I use my convection setting and broiler at the same time?

Most ovens don’t allow you to use both functions simultaneously. The oven usually automatically turns off the fan when you select “broil.” However, some high-end ovens do have a “convection broil” setting that uses both.

Does food cook faster with convection or broiler?

Both methods cook faster than regular baking, but in different ways. Broiling cooks very quickly but focuses the heat on the top of the food. Convection cooks somewhat faster than regular baking but heats more evenly throughout.

Do I need to adjust the temperature when using the broiler?

No, broilers work at a fixed temperature (usually around 500-550°F). Instead of adjusting temperature, you control the cooking by changing the distance between the food and the broiler element and by adjusting the cooking time.

Can I convert any recipe to use convection or broiling?

Most baking recipes can be adapted for convection by reducing the temperature by 25°F and checking for doneness earlier. Not all recipes work well with broiling, though. Broiling is best for foods that benefit from quick, intense heat from above.

Is it safe to put aluminum foil under the broiler?

Yes, you can use aluminum foil under the broiler, but be careful it doesn’t touch the heating element. Also, don’t cover the entire broiler pan with foil—leave the holes uncovered so fat can drain properly.

My oven smokes when I use the broiler. What can I do?

Make sure your oven is clean before broiling—old food bits can cause smoke. Also, trim excess fat from meats, and make sure the food isn’t too close to the heating element. Using a proper broiler pan that catches drippings will also help reduce smoke.

Conclusion

So, to directly answer the question: Yes, most convection ovens do have broilers, but they typically don’t use the convection fan and broiler simultaneously (unless your oven has a special “convection broil” setting).

Understanding how these two cooking methods work—convection for even, all-around cooking and broiling for intense heat from above—helps you choose the right setting for whatever you’re making. Both functions are incredibly useful in the kitchen, and learning when and how to use each one will make you a better cook.

Whether you’re roasting a chicken with your convection setting or melting cheese on top of French onion soup with your broiler, I hope this guide helps you get the most from your oven. Happy cooking!