Originally Posted by Andy M.
One significant difference between the broiler setting and the highest oven setting is that, with the broiler setting, the heat source never shuts off.
When your oven is set to bake at the highest temperature on the dial, the heating element/burner goes on until the set temperature is reached then it shuts off. Then the heat cycles on and off to maintain that set temperature.
When you switch to broil, the heat comes on full blast in most stoves and stays on until you shut it off.
I am not sure if that is always true Andy. I have seen numerous chefs on TV talk about leaving the oven door open a crack (even balling up some aluminum foil and sticking it between the oven and door to keep it open) so that the heat does not build up to a point where the heat source turns off.