Important features Gas grills
Many cooking grates are porcelain-coated steel, though better grates are heavy stainless-steel and bare or porcelain-coated cast-iron. Porcelain-coated grates are rustproof and easy to clean, but can chip. Bare cast iron is sturdy and sears beautifully, but must be seasoned with cooking oil to prevent rust. Heavy stainless grates are sturdy and resist rust without a porcelain coating. Grates with wide, closely spaced bars tend to provide better searing than grates with thin, round rods.
Carts are usually painted steel tubing assembled with nuts and bolts; better carts have welded joints, and some are stainless steel. Pricier grills often use 300-series stainless, which includes nickel and has more corrosion-fighting chromium than 400-series stainless. Carts with a wheel or caster at each corner are easiest to move; wheels with a full axle are better than those bolted to the frame, which can bend over time.
Gas grills generally have one or more exterior shelves, which flip up or are fixed on the side. Shelves may be plastic, cast-aluminum or stainless; wood shelves may not wear as well as other materials. Most grills have interior racks for keeping food warm. A stainless or porcelain-coated steel lid and firebox are more durable than cast aluminum. Electronic igniters tend to work better than a push button or knobs. Also look for lighting holes for a match or lighter on the side of or beneath the grill, in case the igniter fails.
Most gas grills have steel burners, though some premium burners are stainless steel, cast iron, or cast brass, and are typically under warranty for 10 years or longer. Many grills have three or more burners, which can add cooking flexibility. A side burner with its own heat control is handy for cooking side dishes without leaving the grill. Look for a removable grease tray or pan, which you can clean to prevent buildup. Other step-up features include an electric rotisserie and burner, a fuel gauge, smoker drawer, wok, griddle pan, steamer pan, deep fryer, nonstick grill basket, metal knobs, and one or more high-heat infrared burners in place of the conventional type. Most grills also use a cooking medium—a metal plate or metal bars, ceramic or charcoal-like briquettes, or lava rocks—between the burner and grates to distribute heat and vaporize juices for flavor (all worked comparably in our tests). A few grills include a propane tank (about $25 separately), and some can run on natural gas or offer a natural-gas version.
Many cooking grates are porcelain-coated steel, though better grates are heavy stainless-steel and bare or porcelain-coated cast-iron. Porcelain-coated grates are rustproof and easy to clean, but can chip. Bare cast iron is sturdy and sears beautifully, but must be seasoned with cooking oil to prevent rust. Heavy stainless grates are sturdy and resist rust without a porcelain coating. Grates with wide, closely spaced bars tend to provide better searing than grates with thin, round rods.
Carts are usually painted steel tubing assembled with nuts and bolts; better carts have welded joints, and some are stainless steel. Pricier grills often use 300-series stainless, which includes nickel and has more corrosion-fighting chromium than 400-series stainless. Carts with a wheel or caster at each corner are easiest to move; wheels with a full axle are better than those bolted to the frame, which can bend over time.
Gas grills generally have one or more exterior shelves, which flip up or are fixed on the side. Shelves may be plastic, cast-aluminum or stainless; wood shelves may not wear as well as other materials. Most grills have interior racks for keeping food warm. A stainless or porcelain-coated steel lid and firebox are more durable than cast aluminum. Electronic igniters tend to work better than a push button or knobs. Also look for lighting holes for a match or lighter on the side of or beneath the grill, in case the igniter fails.
Most gas grills have steel burners, though some premium burners are stainless steel, cast iron, or cast brass, and are typically under warranty for 10 years or longer. Many grills have three or more burners, which can add cooking flexibility. A side burner with its own heat control is handy for cooking side dishes without leaving the grill. Look for a removable grease tray or pan, which you can clean to prevent buildup. Other step-up features include an electric rotisserie and burner, a fuel gauge, smoker drawer, wok, griddle pan, steamer pan, deep fryer, nonstick grill basket, metal knobs, and one or more high-heat infrared burners in place of the conventional type. Most grills also use a cooking medium—a metal plate or metal bars, ceramic or charcoal-like briquettes, or lava rocks—between the burner and grates to distribute heat and vaporize juices for flavor (all worked comparably in our tests). A few grills include a propane tank (about $25 separately), and some can run on natural gas or offer a natural-gas version.
