Same with kitchenaid

HMM interesting, bought a GE range 2 years ago and I broil with door ajar. Not an expensive model but maybe I should look at manual. I know it doesn't turn off when using it that way though.

It's possible to damage the electronics aboe the door if the door is left open. We have a new GE Profile range, and it broils beautifully with the door closed.

Ranges haven’t used an open door broiler in 30 years. Yes, some would function that way. But none were designed to work that way. All broiling takes place with the door closed. Unless you buy a salamander and upgrade your ventilation by a LOT.

Thanks, everyone. Looks like having the door closed while broiling is common now.

GreenDesigns: +1 for mentioning a salamander; its been about 10 years since I last recall the device being mentioned here. BlueStar and Wolf sell (or did sell) salamanders for residential use.

The salamander is listed in the medium column of Figure 4, page 9 of Greenheck's guide. If the 90 CFM/sq.ft. of hood entry aperture I've been recommending here is followed, ventilation should be sufficient for a salamander. These are usually mounted at shelf height on the rear panel structure of a commercial cooking unit, so their smoke will be more easily captured than if sitting on the cooktop surface. In any case, all the rules relating to distances to combustibles will apply all the way up to the hood.

With the Bluestar electric wall oven broiling is done with the door closed. The broiler in it is just one step shy of a real salamander. You will get broiling and not baking using it.

I forget to mention that my mother also broiled everything with the oven door open but she purchased her ovens when appliances lasted for many years, back in the 50s, 60s, etc. so I have an automatic instinct to broil with the door open and am grateful for the added input. Even with the door opened a bit, her last oven made it well over a decade...and, in fact, was inherited by the people who bought her house, still running strong. .

Green Designs wrote: "Ranges haven’t used an open door broiler in 30 years."

Really? I have in front of me the owners manual for a GE wall oven Model No. JTP70-30 purchased new in 2010 (just 9 years ago) that says, " How to Set the Oven for Broiling - Leave the door open to the broil stop position. The door stays open by itself, yet the proper temperature is maintained in the oven. NOTE: Food can be broiled with the door closed but it may not brown as well because the oven heating element will cycle on and off."

"NOTE: Food can be broiled with the door closed but it may not brown as well because the oven heating element will cycle on and off."

This is what happens when you use a regular heating element as a broiler.

This is what happens when you use a regular heating element as a broiler.

So what? Broiling with the door ajar works for me and always has.

New Electric wall ovens now REQUIRE the door closed when broiling (or they turn the broiler off) I doubt it works very well

My whirlpool built in oven requires closed door broiling I am told to protect the push buttons or circuit boards??? It is ridiculous. I BURN everything because window does not give a clear view. After 50 years of cooking I now have to deal with this craziness. And don't get me started on the cooling fan that runs for 30 minutes OR more after using the oven. So annoying while sitting and eating dinner.