I can't seem to figure out the difference between "roast" and "broil". The dictionaries give two similar definitions.
Can anyone explain please?
The are not the same thing here.
In the US, a "broiler" is under your oven. It's a way to expose your meat to direct flame without having to outside to grill. The heat comes from the top, instead of from the bottom, as it does on a grill. You have to flip your meat so it cooks evenly. A broiler pan has two parts -- the surface you put your meat on, and a pan underneath to catch the grease.
When you roast something, you put it in the oven - dry heat, no flame.
I'm not a teacher, but I write for a living. Please don't ask me about 2nd conditionals, but I'm a safe bet for what reads well in (American) English.
Ohhh, I've been labouring under a misapprehension. In that case broil = grill.
This is a toaster oven broiler. You can put a steak in there and broil it with heat from the electric elements on top. (You'd flip the steak about halfway through.)
What would you call this in BrE?
It's called "a grill"! Very inventive, eh?
My mother has one of those. She calls it her grill-oven. I don't know what she bought it as.
Now I'm feeling left out! If only I had a bigger kitchen.