Few people know what the drawer under the oven is really for, and it’s not just storing pans
In most kitchens, the drawer under the oven is where the baking sheets, the muffin tins and the lids that fit nothing end up. It seems like the obvious use for it. On a good number of ranges, though, that drawer was designed for something else entirely, and using it the wrong way can melt, warp or scorch what’s inside.
Three drawers that look exactly the same
From the outside, every oven drawer looks alike. According to Bob Vila, it can actually be one of three things:
A storage drawer: no controls, no rack, no heating element. It’s meant for pans, but it still gets hot when the oven is on.
A warming drawer: common on electric ranges, with its own heating element. It holds cooked food warm. It is not made to cook.
A broiler: common on gas ranges. The flame heats from above, like an upside-down grill, and there is often a broiler pan inside.
When Snopes looked into a viral claim that every bottom drawer is a warming drawer, it rated the claim mixed: some are, many are simply storage. A quick search of Home Depot listings at the time found 87 ovens with a storage drawer and 19 with a warming drawer.
How to tell which one you have
Bob Vila suggests a simple check:
look at the control panel and the drawer frame for a “Warm,” “Broil” or “Broiler” setting;
open the drawer and look for a rack, rack supports or a heating element;
if there is none of these, it’s most likely storage.
When in doubt, the owner’s manual settles it, and Bob Vila notes it can usually be found online.
Why it matters before the holidays
A warming drawer is made for days like Thanksgiving. Bob Vila lists approximate settings of 80 to 165°F on low, 165 to 200°F on medium and 200 to 240°F on high. That’s useful, because the USDA says hot foods must stay above 140°F to stay out of the “danger zone.” In other words, the low setting can sit below that line, so for holding side dishes while the turkey rests, a higher setting is the safer choice.
If yours is a broiler, it can brown a gratin or crisp the top of a casserole. If it’s storage, it’s still the right spot for metal pans, just not for everything.
What should never go in it
Even a plain storage drawer gets warm when the oven runs below it. Bob Vila advises against keeping:
plastic or paper plates, cups or utensils;
cookbooks, cloth oven mitts and dish towels;
cleaning supplies or anything flammable.
In a warming drawer, use only oven-safe dishes, and don’t line it with aluminum foil, which can stop it from heating evenly. If the pans need a new home, there are kitchens that make room for far more than you would expect.
The limit
Every range is different, and the manual is the only reliable answer for yours. The temperature ranges above are approximate and vary by brand and model, so use a food thermometer when it matters. The Snopes count of listings dates from 2016 and only shows the mix at one retailer at the time. And while you’re down there, the drawer is one of those spots no one thinks to clean: empty it and wipe it out before the holiday cooking starts.
In a nutshell
The drawer under the oven is storage, a warming drawer or a broiler, depending on the range.
Look for a “Warm” or “Broil” setting, a rack or a heating element; otherwise, check the manual.
To hold food safely, keep it above 140°F, which the lowest warming setting may not reach.
No plastic, paper, cookbooks or mitts in it, even if it’s only storage.
The Trendir take: it was never a junk drawer. It was a second oven waiting for the holidays.
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