Comparison electric Grills

Among kitchen appliances related to electric grills, the following types are distinguished nowadays: contact grill, open grill, raclette grill, kebab grill, electric skillet, pizza maker, grill oven, patty grill. Here is a more detailed description of each of these types:

— Contact grill (press grill). A classic, most common type of electric grill. The working part of such a device consists of two heated horizontal surfaces. For loading the product, these surfaces open like a book, and during normal operation, the dish being prepared is clamped between them — this ensures tight contact between the product and the heater, promoting efficient heating and quick cooking. In fact, good speed and efficiency are the main advantages of contact grills. In addition, such appliances are generally quite versatile, and many of them also allow for one-sided heating and/or operation in an open state (similar to a barbecue grill — see below). The disadvantages of this design include noticeable limitations on the thickness of the product being cooked and the inability to check the state of the dish without opening the grill. However, these points are not often critical: large pieces of food are rarely cooked on a contact gri...ll, and the closed nature in many models is compensated by features such as a thermostat or auto-cooking (see "Functions").

— Open grill. Another name is barbecue grill, and this term very clearly describes the main feature of such models. Unlike contact grills, barbecue grills use a single working surface on which the products to be cooked are placed. On the one hand, this allows for constant control over the cooking process, and the thickness of the product being grilled can be almost any. On the other hand, such a design does not provide as 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.
It is also worth noting that in some aspects, barbecue grills are similar to electric skillets, but these are still different types of electrical appliances; see below for more details.

— Grill oven. A special class 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, guides for trays and racks are provided, 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 grill. Devices originally intended for preparing raclette — a Swiss national dish based on melted cheese. An essential element of a raclette grill's equipment is small portion pans in which the cheese is melted. These pans are placed in special recesses, and above them is a solid surface with a heater — vegetables, potatoes, ham, and other products served with cheese are placed on it. Naturally, 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 pans can be used for other types of products, not just cheese.

— Kebab grill. Specialized devices most often used for cooking kebabs, but also suitable for other dishes — for example, grilled chicken, shawarma, or fish. In a classic kebab grill, skewers are placed vertically on a rotating stand; the rotating design is necessary for even roasting, as the heater covers only one side of such a "tower." Another variant of this design is two rows of skewers with a heater between them; here, individual skewers can rotate. Some kebab grills have a horizontal arrangement of skewers and a heater; such models are usually supplemented with a removable plate, allowing the device to also be used as a barbecue grill (see above). On the other hand, they are more difficult to maintain and clean — dripping fat and other liquids from the products fall onto the heater; thus, horizontal kebab grills are noticeably less produced nowadays than vertical ones.

— Electric skillet. Electric analogs of regular kitchen skillets. In the classic version, such a device is a sauté pan (with high straight sides) supplemented with a built-in heater. However, in addition to this, some more specific types of kitchen appliances are included in this category. For example, some of these models are essentially miniature electric stoves, supplied with small portion pans or pots. The role of burners in such "electric stoves" is played by special recesses where the included cookware is placed; in some models, these recesses can also be used for cooking themselves — for example, for frying pancakes or fritters.

— Pizza maker. As the name suggests, such devices are mainly intended for making pizza. The characteristic features of pizza makers are a round working surface and a tightly closing lid on hinges, which also has a built-in heating element. In normal operation mode, this lid does not necessarily contact the dish being prepared; nevertheless, additional heating ensures even baking of the contents and creates optimal conditions for cooking pizza. However, the capabilities of pizza makers are not limited to this dish; most such devices can be used for cooking meat, omelets, pies, cake layers, etc. At the same time, many models allow operation in the format of a traditional contact grill (see above).

— Patty grill. A special type of electric grill for frying patties and making burgers. Such devices usually have molds with recesses that are suitable in size for patties and buns. The working surface of patty grills is often ribbed to give the prepared food characteristic grill marks. They are usually supplied with a special press mold to help make patties of the perfect round shape and desired 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.

The maximum heating temperature of the electric grill panels supported by the device in normal operation. It is desirable that its optimal indicator is about 230 — 240 ° C. Electric grills with such a heating temperature threshold will be able to fry any food with high quality. A high temperature may only be needed for some specific types of cooking, and a lower temperature will not ensure proper grilling for home use.

Additional features and capabilities of the electric grill.

Features such as a thermostat, thermometer probe, shutdown timer, and auto-cooking can be found in all types of grills (see "Type"); removable plates are also quite popular, except in electric skillets; however, adjustable doneness, upper plate height adjustment, 180° opening, and separate temperature control are mainly relevant for contact grills (with rare exceptions). Here is a more detailed description of each of these features:

— Thermostat. A regulator that allows you to automatically maintain the set temperature of the working surface. A special sensor monitors the grill's temperature, turning off the heat when the desired value is reached and turning it back on when it cools down by a few degrees. This allows you to maintain the necessary cooking mode effortlessly. Thermostats are very simple in design and inexpensive, which is why they are found in most modern electric grills.

— Shutdown timer. A timer that turns off the heat after a set time. This feature frees the user from having to monitor the time themselves: just set the desired value on the timer. Additionally, it significantly r...educes the risk of overcooking or burning the dish: such an unpleasantness can only occur if too much time was set for cooking. Note that the timer's capabilities depend on the type of control (see "Control"): with mechanical control, the time is usually set quite approximately (sometimes with an accuracy of one or two minutes), while with electronic control — with an accuracy of a second.

— Auto-cooking. The presence of one or more auto-cooking programs in the grill. This feature differs from the shutdown timer described above by being more convenient and functional. The user does not need to manually set the grill's operating time or temperature — usually, it's enough to select the type of product and the desired degree of doneness/heating. The specific set of auto-cooking programs can vary and should be clarified separately; among the most popular options are "meat" (often with a choice of doneness), "poultry," "fish," "burgers," "sandwiches," "sausages," and a defrost mode.

— Adjustable doneness. Adjusting the degree of doneness is especially relevant for meat dishes — particularly beef steaks. It allows you to choose the desired level of readiness: Blue Rare (completely rare), Rare (with blood), Medium Rare (medium-rare), Medium (medium), Medium Well (almost well-done), Well Done (fully cooked). Intermediate options for medium doneness may not be provided, just as the Blue level — it all depends on the specific model of the electric grill.

— Sear. The Sear function in electric grills is designed for quickly searing foods at high temperatures, creating a caramelized crust without drying out the inside. This is usually achieved by briefly heating to 260–300 °C, which is especially useful for cooking steaks, meat, fish, and vegetables.

— Removable plates. The ability to remove the grill's working plate(s). The main purpose of this feature is to facilitate washing and cleaning the working surface after use. Removable plates can be easily washed in the kitchen sink and often even in the dishwasher, whereas such options are not available for non-removable designs. Additionally, some devices with this feature may come with interchangeable plates of different types (see "Plates included"); and if a removable plate is damaged, you only need to buy a similar replacement part — there's no need to replace the entire grill or take it for repair.

— Upper plate height adjustment. The ability to manually adjust the height of the upper plate. The user can choose a position below which the plate should not descend. This slightly complicates the setup but provides some advantages and additional possibilities. First and foremost, it allows for "contactless" cooking — when the upper plate does not touch the products, and heating from above occurs only through thermal radiation.

— 180° opening. A feature primarily found in contact grills and some pizza makers (see "Type"). When the lid is opened to 180°, such a device effectively turns into a barbecue grill with two separate working surfaces. Thus, this feature allows for grilling not only in a "closed" but also in an "open" manner. In some such models, separate temperature control is provided (see below), further expanding functionality.

— Separate temperature control. In grills with this feature, the working surface is divided into two parts, and the temperature of each can be adjusted independently of the other. Most of these models are contact grills with the ability to open to 180° (see above) — in them, you can separately adjust the temperature of the main surface and the lid. In the "open" work format, this allows for simultaneously cooking dishes that require different temperature modes; and with a closed grill, separate regulation can provide different processing intensities from above and below — for example, browning the bottom half of a burger and only slightly heating the top. There are also open grills where the working surface is divided into two independent temperature zones; however, this feature significantly complicates the design and increases its cost, so very few such models are produced.

— Thermometer probe. A device for measuring the temperature of a dish and determining its degree of readiness. The thermometer probe is a thin rod with a temperature sensor at the end. Measurements with it can be conducted both on the surface and inside the product, allowing you to determine the dish's readiness or roughly estimate the remaining time until it's cooked.

Electric grill control panel device.

— Rotary switch. Mechanical control is carried out using rotary knobs and switches. Most parameters in such devices are set and controlled manually. At the same time, the control elements are directly connected to the working parts of the electric grill, without additional electronic circuits. This option is characterized by simplicity, reliability, and low cost; however, it is suitable only for the most basic functions, but electric grills usually do not require more.

— Button. Button control is based on electronic circuits. Such systems are more accurate than mechanical ones (for example, the timer in such electric grills can usually be set with an accuracy of several seconds), providing more features and modes. On the other hand, such control is more complex and expensive than mechanical.

— Touch. A type of electronic control with touch switches. Compared to button models, it provides a high level of comfort in operation, looks more modern and aesthetically pleasing. Touch control is mainly found in top models of electric grills.

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.

A device that allows you to turn the grill into an analogue of a frying pan or even an oven.

A frying mold (sometimes also called a baking mold) looks like an additional tray with a bottom and sides, but without a lid — the top plate of the grill plays the role of a lid, if necessary. Such an accessory provides additional features that are not available with a more traditional design. For example, you can cook dishes with sauce/gravy, or effectively bake food in a frying mold — in the second case, the heating is more uniform than just between the contact grill plates.