Broiler vs. Oven — What's the Difference?

A broiler is any chicken (Gallus gallus domesticus) that is bred and raised specifically for meat production. Most commercial broilers reach slaughter weight between four and seven weeks of age, although slower growing breeds reach slaughter weight at approximately 14 weeks of age.

An oven is a tool which is used to expose materials to a hot environment. Ovens contain a hollow chamber and provide a means of heating the chamber in a controlled way.

A young chicken suitable for roasting, grilling, or barbecuing.

A chamber or enclosed compartment for heating, baking, or roasting food, as in a stove, or for firing, baking, hardening, or drying objects, as in a kiln.

A gridiron, grill, or special part of a stove for cooking meat or fish by exposure to direct heat.

A chamber used for baking or heating.

One that broils, especially a small oven or the part of a stove used for broiling food.

(colloquial) A very hot place.

A tender young chicken suitable for broiling.

To cook in an oven

A person who broils, someone who cooks by broiling.

A place arched over with brick or stonework, and used for baking, heating, or drying; hence, any structure, whether fixed or portable, which may be heated for baking, drying, etc.; esp., now, a chamber in a stove, used for baking or roasting.

A device used to broil food; part of an oven or a small stove; known as a grill in British English.

Kitchen appliance used for baking or roasting

A chicken raised for meat.

Specifically, a young chicken 6 to 10 weeks old, as contrasted with a roaster.

(archaic) One who engages in or promotes noisy quarrels, or broils.

One who excites broils; one who engages in or promotes noisy quarrels.

One who broils, or cooks by broiling.

A gridiron or other utensil used in broiling, or the compartment in a stove where such a utensil is located.

A chicken or other bird fit for broiling.

An oven or part of a stove used for broiling

Flesh of a small young chicken not over 2 l/2 lb suitable for broiling