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.

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 of the electric grill.

Features such as thermostat, off timer and < a href="/list/43/pr-21604/">auto-cooking, can be found in all types of grills (see “Type”); removable plates are also very popular, they are not found except in electric frying pans; and here is fixing the height of the top plate, opening 180° and separate temperature control are relevant mainly for pressure grills (with rare exceptions). Here's a more detailed description of each of these features:

— Thermostat. Regulator that allows to automatically maintain the set temperature of the working surface. To do this, a special sensor monitors the temperature of the grill, turning off the heating when it reaches the desired value and turning it on again when it cools down by a few degrees. This allows to maintain the required cooking mode without any extra effort. Thermostats are very simple in design and inexpensive, and therefore are found in most modern electric grills.

— Timer. The timer that turns off the heating after a specified time. This feature saves the user from having to keep track of time: it is enough to set the desired value on the timer. Among other things, due to this, the risk of overcooking or “burning” the cooked dish is significantly reduc...ed: such a nuisance can only occur if too much time was chosen for cooking. Note that the capabilities of the timer depend on the type of control (see "Control"): with mechanical control, the time, usually, is set quite approximately (sometimes with an accuracy of up to a minute or two), with electronic control — with an accuracy of up to a second.

— Autocook. The presence of auto-cooking programs in the grill — one or more. This feature differs from the timer described above in greater convenience and functionality. So, the user does not need to manually set the grill temperature for the operating time — usually, it is enough to select the type of product and the desired degree of roasting/warming up. A specific set of auto-cooking programs may be different, it should be specified separately; among the most popular options are “meat” (often with a choice of degree of roasting), “poultry”, “fish”, “burgers”, “sandwiches”, “sausages”, as well as a defrost mode.

— Removable plates. Possibility to remove the grill plate(s). The main purpose of this function is to make it easier to wash and clean the work surface after use. So, removable plates can be washed without problems in a kitchen sink, and often even in a dishwasher, while such features are not available for a non-removable design. In addition, some devices with this feature can be equipped with interchangeable plates of different types (see "Plates included"); and if the removable plate is damaged, it is enough to buy a similar part for a replacement — you do not need to change the entire grill or take it to repair.

— Plate height auto-adjustment. In grills with this feature, the top plate is mounted on a special hinge, which allows it to automatically adjust to the height of the food to be cooked. In this case, you do not need to make any additional settings — just lower the lid, and it, clinging to the contents, will itself take the optimal position. This height auto-adjustment differs from another similar function — manual height adjustment (see below). The disadvantages of this design, compared with the manual height adjustment, include the fact that the top plate must necessarily be in contact with the contents, there is no possibility to heat the products from above in a "non-contact" way. However, this moment is not so often critical; in addition, there are a fairly large number of models where the hinge is combined with manual adjustment.

— Fixation of the height of the plates. Possibility to manually adjust the height of the top plate. The user can select the position of the plate below which it should not fall. This complicates the setup somewhat, but provides some advantages and additional capabilities. First of all, this is the possibility of “contactless” cooking - when the top plate is not adjacent to the food, and heating from above occurs only due to thermal radiation.

— Opening 180°. A feature found primarily in contact pressure grills, as well as individual pizza makers (see “Type”). When the lid is opened 180 degrees, such a device actually turns into a barbecue grill with two separate working surfaces. Thus, this feature allows you to grill not only in a “closed” but also in an “open” way. And some similar models provide separate temperature control (see below), further expanding the functionality.

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

Electric grill control panel design.

— Control knob. Mechanical control is carried out using rotary knobs and switches. Most parameters in such devices are set and controlled manually. In this case, the control elements are connected to the working parts of the electric grill directly, without additional electronic circuits. This option is simple, reliable and low cost; however, it is only suitable for the most basic functions, but electric grills usually do not require more.

– Push-button. Push-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 up to a few seconds), and more options and modes are provided. On the other hand, such control is more complex and more expensive than mechanical control.

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