Roasting and baking both involve cooking food in a hot oven, but there are certain differences. Firstly, roasting tends to use a higher temperature, and

baking utilizes lower ones.

There are exceptions, but baking often occurs at 350 degrees Fahrenheit, and roasting can exceed 400 degrees Fahrenheit. Secondly, it’s also about what you want out of your food.

Roasting is meant to give food a crisp exterior with some brown spots and caramelization. While baked goods can get crispier and browner, the goal of

baking is to cook food evenly.

Thirdly, even if you roast a bunch of items in one pan, the veggies and meats you use still stand on their own, but baking involves cooking various ingredients mixed into one dish.

Fourthly, with exceptions, roasting tends to be associated with savory dishes — like ones that include meats and veggies — while baking is typically associated with sweet treats.

Lastly, in terms of setting options in modern ovens, the roast option uses more fan power, circulating more air around the oven to brown, firm up, and caramelize meats and veggies.

However, the bake option restrains the fan’s use, as moving air dries baked goods out. Still, with no cross-industry accord on what the settings

do, it’s best to follow the manual.