Oven "Broiler" Why is it a broiler with the same flame?

[BobsYourUncle]

OK, here I am staying up later than I should and making a snack food I don't need....

Which brings me to the use of the oven broiler.

Now being an overly analytical person, I know from observation that it doesn't matter where you set that dial, all the heat comes from the same flame, on the bottom. There is no top flame or element as in our conventional electric oven.

So why is it that when you turn the knob all the way over that it suddenly becomes a broiler? I mean think about it - a broiler has the heat applied from the top down, not from the bottom up.

Being an analytical sort, I have pondered this point for years and finally decided to ask you guys!

Excuse me now, I have some "broiled" nacho chips and cheese to eat.

And they turned out well under the "broiler"......

[BobsYourUncle]

Yeah, I guess I guess there is room to slide a sheet pan in there. Not a lot of clearance to the flame!

But like you say, watch it!

[Old-Biscuit]

Well in our oven I slide the sheet pan under the bottom cover so my goodies are below the flame.........watch it closely
I do my nachos in the microwave....ain't got time to wait for the broiler when it's snack time 40 secs and I'm scarfing :B

'Broil' on the knob just allows the flame to stay on vs other temp settings where main flame will go out then relight as temp is satisfied then drops temp.