Comparison electric Grills

Among the kitchen appliances related to electric grills, the following varieties are distinguished in our time: pressure grill, open grill, raclette grill, shashlik grill, electric frying pan, pizza maker, grill oven, grill cutlet maker. Here is a more detailed description of each of these varieties:

— Contact grill (pressure grill). The classic, most common type of electric grill. The working part of such a device consists of two heated horizontal surfaces. To load the product, these surfaces open like a book, and when working in normal mode, the dish being cooked is clamped between them - this ensures tight contact between the product and the heater, contributing to the efficiency of heating and the speed of cooking. In fact, good speed and efficiency are the main advantages of contact grills. In addition, such devices are generally very versatile, and many of them also allow one-sided heating and / or operation in the open state (like a barbecue grill - see below). Among the disadvantages of this design, we can note noticeable limitations on the thickness of the product being cooked and the inability to check the condition of the dish without opening the grill. However, these points are not so often fund...amental: large pieces of food are rarely cooked on a contact grill, and the closed nature of many models is compensated by such features as a thermostat or auto-cooking (see "Functions").

— Open. Another name is a barbecue grill, and this term very clearly describes the main feature of such models. Unlike contact grills, barbecue grills use one working surface on which the products to be cooked are placed. On the one hand, this allows you to constantly monitor the cooking process, and the thickness of the fried product can be almost any. On the other hand, such a design does not provide such a tight contact with the heater as in closed grills, and heating is carried out only on one side, so the product has to be turned over. Because of this, such devices are less popular than contact models.
Also note that while barbecue grills may look similar to electric griddles in some ways, they are still different types of electrical appliances; see below for more details.

— Grill oven. A special caste of grills in the form factor of a small electric oven. Structurally, they consist of an oven with open access from the outside, in which an electric thermal grill is installed. Inside the grill oven, there are guides for baking sheets and grates, and the possibility of simultaneous cooking on several levels is often implemented. Such devices are intended for cooking juicy steaks, casseroles, grilled vegetables and even pizza.

— Raclette maker. Devices originally designed for cooking raclette — a Swiss national dish based on melted cheese. A mandatory element of the raclette maker’s equipment are small portioned frying pans, in which the cheese is melted. These frying pans are installed in special recesses, and above them there is a solid surface with a heater — vegetables, potatoes, ham and other products served with cheese are placed on it. Of course, the functionality of such devices is not limited to raclette: in most models, the upper part can function as a traditional open grill, and the frying pans can be used for other types of products, not just cheese.

— Shashlik maker. Specialized devices, most often used for cooking shashlik, but also suitable for other dishes - for example, grilled chicken, shawarma or fish. In a classic shashlik maker, skewers are arranged vertically, on a rotating stand; the rotating design is necessary for uniform frying, since the heater covers only one side of such a "tower". Another version of such a design is two rows of skewers with a heater between them; here, individual skewers can rotate. And some shashlik makers have a horizontal arrangement of skewers and a heater; such models, as a rule, are supplemented with a removable plate, allowing you to use the device as a barbecue grill (see above). On the other hand, they are more difficult to maintain and clean - fat and other liquids dripping from food get on the heater; so horizontal shashlik makers are produced significantly less often than vertical ones.

— Electric frying pan. Electric analogues of regular kitchen frying pans. In the classic version, such a device is a sauté pan (with high, even sides), supplemented with a built-in heater. However, in addition to this, this category includes some more specific types of kitchen appliances. Thus, some of these models are actually miniature electric stoves, supplied complete with small portioned frying pans or saucepans. The role of burners in such "electric stoves" is played by special recesses, where the complete cookware is placed; in some models, such recesses can also be used for cooking on their own - for example, for frying pancakes or fritters.

— Pizza maker. As the name suggests, these devices are primarily designed for making pizza. The characteristic features of pizza makers are a round work surface and a tightly closing cover on hinges, which also has a built-in heating element. In normal operation, this cover does not necessarily come into contact with the dish being prepared; however, additional heating ensures uniform baking of the contents and creates optimal conditions for making pizza. However, the capabilities of pizza makers are not limited to this dish; most of these devices can be used to make meat, omelettes, pies, cake layers, etc. At the same time, many models can also be used as a traditional contact grill (see above).

— Cutlet maker. A special type of electric grill for frying cutlets and making burgers. Such devices usually have molds with recesses that are the right size for cutlets and buns. The working surface of cutlet makers is often ribbed to give the food characteristic grill marks. They usually come with a special press mold that helps make cutlets of a perfect round shape and the right thickness.

Rated power of the device — that is, the maximum power consumed during normal operation. With a low intensity of heating, energy consumption may be lower, but it is worth focus on this indicator.

The larger the surface area of the electric grill, the more energy is required for its efficient operation. In addition, for different cooking tasks, the intensity of heating (and, accordingly, the required power) will also be different. Therefore, only devices of the same type (see above) with a similar size of the working surface (see below) can be compared by this indicator. And in such a comparison, it is worth proceeding from the fact that higher power provides faster heating and more stable temperatures, but significantly affects the cost of the device. In addition, appliances more than 2 kW can create problems for old, “weak” wiring.

However, more than 2 kW is a high power for modern electric grills. Most of them have power consumption of 1,5 – 2 kW, quite a few models are in the range of 1 – 1,5 kW, and in the most low-power devices, this figure does not exceed 1 kW at all. At the same time, it is worth emphasizing separately that low power in itself does not mean low efficiency — often it turns out to be quite sufficient, taking into account the type and capacity of the grill.

Nowadays, among electric grills, you can find models with metal, ceramic and stone surfaces, as well as devices that use both metal and stone. Here is a detailed description of each of these options:

— Metal. The most popular plate material nowadays, found in all types and price categories of electric grills. Metal is relatively inexpensive, it can be easily given both a smooth and ribbed shape. Surfaces made of this material are durable and reliable, in addition, they have minimal thermal inertia (they heat up and cool down quickly, and also react almost instantly to changes in temperature settings). For additional convenience, metal plates can be supplemented with a non-stick coating - it, as a rule, requires careful handling and does not tolerate contact with metal utensils, but it significantly facilitates cleaning and in many cases allows cooking without the use of oil. In addition, surfaces made of this material can be easily made removable.

— Stone. Stone work surfaces are found mainly among barbecue grills and raclette makers (and can be square, round, rectangular, oval); there are other types of devices with this feature, but they are very few. In general, this material is durable, re...liable and practical: it has certain non-stick properties and at the same time easily tolerates contact with metal spatulas, forks, etc. In open-format grills (including raclette makers), stone plates are massive and have a fairly high thermal inertia, but these points can be both disadvantages and advantages. Thus, significant weight contributes to stability and reduces the likelihood of moving or tipping over the grill; and the ability to retain heat after switching off can be very useful in some cases - for example, in the same raclette maker, due to this, the products on the top plate can remain warm throughout the meal. The disadvantages of this material include, first of all, the complexity of production and relatively high cost.

— Metal and stone. Grills equipped with two types of working surface at the same time — metal and stone. Almost all such devices are raclette grills (see “Type”). The features of each of the mentioned materials are described in detail above, but here we note that the specific format of their combination may be different. The most popular are combined surfaces — part stone, part metal; in this case, the stone is made only smooth, and the metal can also be ribbed (see “Plate surface”). In any case, such a combination allows you to fry different types of products at the same time; and after cooking, you can dump everything on the stone surface, which cools slowly and keeps the contents hot well. Somewhat less common are raclette grills with two replaceable plates — one metal, the other stone. They are in many ways similar to the first type, but do not allow the simultaneous use of different types of materials.

— Ceramic coating. Ceramic and glass-ceramic surfaces are found mainly among contact grills — although there are other devices with plates made of these materials, including barbecue grills (see "Type"). Such a surface has good non-stick properties and is easy to clean from dirt — if necessary, ceramics can even be cleaned with abrasives. On the other hand, ceramics should be protected from impacts and strong temperature changes, since all this can lead to chipping, cracking and peeling of the working surface of the grill.

The size of the work surface installed in the grill — that is, the surface intended for the cooked products.

The amount of food that can be cooked directly depends on this indicator at a time. On the other hand, a large work surface requires high power, and also directly affects the overall dimensions of the grill. Therefore, when choosing according to this indicator, it is necessary to take into account the expected volumes of cooking and the amount of space available for installing the device first of all.

Note that this parameter is indicated by the length and width of the working surface, regardless of its shape. Therefore, the same dimensions — for example, 30x30 cm — can mean both a square and a round device, while the usable area in the first case will be noticeably larger than in the second. So in such cases, it will not prevent clarify the specific shape of the working surface.

The shape that the working surface of the grill has.

— Corrugated. Corrugated plates with a striped surface are designed in a way that only the protruding ribs come into contact with the product, allowing fat and juice to flow freely into the recesses. The heat of the grill causes the liquid in the recesses to boil, creating distinctive fried stripes on the dish. The surface between the stripes is not fried as much as it is sealed. This corrugated surface is considered ideal for cooking meat as it allows excess fat to drip off, resulting in a less greasy finished dish compared to using a smooth surface. However, vegetables are not as well-suited for a corrugated grill.

— Smooth. The smooth surface, without any prominent texture, is typically considered ideal for frying vegetables, but it is not as effective for cooking meat. On a smooth surface, meat tends to fry in its own juice, resulting in a dish that is higher in fat compared to using a ribbed surface.

— Smooth and corrugated. Some grills are designed or come with a set of surfaces that offer both types of textures mentioned earlier. This includes a combination of smooth and corrugated surfaces. This design is commonly found in barbecue grills and raclette grills, allowing users to cook different types of food simultaneously. Another option, commonly seen in contact g...rills, involves interchangeable plates that come with the device. These plates can be adjusted to accommodate specific foods. Additionally, in models that offer a 180° opening function, different types of dishes can be cooked simultaneously, similar to an open combination grill.

— Grid. The working surface of the grill is typically in the form of a grid positioned above the heater. One of the main advantages of this design is its ability to impart a smoky flavor to dishes. The juice and fat from the food being cooked drip onto the heater, evaporating and infusing the dish with a distinct aroma. However, these grills require regular maintenance and cleaning, not only of the grid but also of the heater. The cleaning process can be challenging due to the presence of hard-to-reach areas. As a result, this type of grill has become quite rare in modern times.

The number of individual plates in the device delivery set.

For operating the contact grill (see "Type"), two plates are needed, for other types of grills, one is enough. So if the characteristics state more such parts (4 or more for contact models, 2 or more for the rest) — this means that the device has removable plates (see "Functions") and is equipped with several types of plates that can be changed to your discretion. Most often, such replacement parts differ in the shape of the surface (see "Surface of the plates"); in addition, the set may include specialized devices for waffles, for pancakes (see below), etc.

A separate case in this regard is represented by pizza makers (see "Type"): although they use two-sided heating, but only one complete plate can be indicated in the characteristics. In such cases, we are talking about a removable plate that is attached to the upper half of the device (lid): when this part is installed, the pizza maker actually turns into a contact grill, and without it there is free space under the lid, which is convenient for cooking pizza and other similar dishes.

The presence of the tray for fat in a set of delivery of a grill.

As the name suggests, this tray is used to collect fat and other liquids released during cooking. It is removable and performs several functions at once. Firstly, such equipment greatly simplifies cleaning: it is much easier to remove and wash the tray than to clean the non-removable parts of the device from fat. Secondly, in many models, the tray also protects the heating element from contamination — and this not only facilitates cleaning, but also prevents the appearance of fumes and unpleasant smells that among other things can spoil the taste of ready-made dishes. Thirdly, the collected fat can be useful for cooking purposes, as an ingredient in some recipes.

Note that the specific design of the tray may be different, depending on the type of grill (see above). For example, in some barbecues, instead of one common container, separate bowls are used for each skewer.

The main material from which the body of the grill is made.

— Metal. Metal is currently the most popular material used in grills across all types and price ranges. This is primarily due to its high reliability and durability, as well as its heat resistance and fireproof nature. Metal cases also offer a stylish appearance, scratch resistance, and easy cleaning, making them highly desirable. While metal cases may be slightly more expensive than plastic ones, the additional cost is often justified by the advantages mentioned above.

— Plastic. Plastic is another commonly used material in grills. It is generally cheaper than metal but is considered less reliable. Plastic cases are prone to scratches, and a strong impact can cause them to crack, unlike metal cases which are more likely to bend. Additionally, different types of plastic have varying heat resistance, although grills typically use heat-resistant varieties. However, plastic cases are more susceptible to damage from overheating compared to metal alloys. Despite these limitations, these shortcomings are not usually critical in normal everyday use. As a result, while plastic cases are still less common than metal ones, many grills are produced with plastic cases now.

— Glass. All-glass cases are not commonly used in grills due to their high cost and fragility. Instead, glass is often combined with metal or plastic materials as a protective case. It is found mainly in barbecues, where the glass case surrounds the stand with skewers, allowing for easy monitoring of the cooking process without removing the protection from the device. However, glass cases are more fragile compared to metal ones. They can crack or break not only from strong impacts but also from temperature changes, such as washing the case with cold water while it is still hot. In other types of grills, glass is primarily used as a decorative coating for a metal or plastic body, rather than as the main material for the case.

— Wood. While wood can provide a pleasant and unique aesthetic to a grill, it is not as practical as metal or plastic cases. Wood is not well-suited to high temperatures as it can char or even catch fire, requiring careful consideration of thermal insulation in such devices. As a result, grills with wooden cases are extremely rare and primarily found in designer models that prioritize unconventional appearances over practicality.