Power consumption
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.
Control
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.
Surface material
Nowadays, among electric grills, you can find models with
metal,
ceramic and
stone surfaces, as well as devices using
both metal and stone. Here is a detailed description of each of these options:
— Metal. Metal is the most popular plate material used in electric grills across all types and price ranges. It is cost-effective and can be easily molded into smooth or corrugated shapes. Metal surfaces are known for their durability, reliability, and minimal thermal inertia. They heat up and cool down quickly, responding rapidly to temperature adjustments. To enhance convenience, metal plates can be coated with a non-stick coating. While these coatings require careful handling and should avoid contact with metal utensils, they make cleaning easier and often enable cooking without the need for oil. Moreover, metal surfaces can be designed as removable, adding to their convenience and practicality.
— Stone. Stone work surfaces are found mainly among barbecue grills and raclette grills (moreover, they can be
square,
round,
rectangular,
oval); there are other types of devices with this feature, but there are very few of them. In general, metal is a durable, reliable, and practical material for electric g
...rills. It possesses inherent non-stick properties and can tolerate contact with metal utensils like spatulas and forks. On the other hand, in open grills and raclette grills, stone plates are often used. These plates are massive and have high thermal inertia, which can be both disadvantages and advantages. The significant weight adds stability and reduces the risk of the grill moving or tipping. The ability to retain heat after turning off the grill can be beneficial in certain situations, such as in raclette dishes where the food on the top plate can remain warm throughout the meal. However, there are some drawbacks to using stone plates. They are more complex to produce and relatively expensive.
— Metal and stone. Grills equipped with two types of work surface at the same time — metal and stone. Almost all such devices are raclette grills (see "Type"). These devices offer the versatility of both materials, as described in detail above. The combination of metal and stone surfaces can vary in format. The most popular configuration is a combination surface with a part made of stone and another part made of metal. In this case, the stone surface is typically smooth, while the metal surface can be either smooth or corrugated (see "Surface of the plates"). This combination allows for simultaneous frying of different types of food. After cooking, the food can be placed on the stone surface, which cools slowly and effectively keeps the contents hot. Another variation is raclette grills with two interchangeable plates, one made of metal and the other made of stone. These grills are similar to the first type but do not allow for simultaneous use of different materials.
— Ceramics. Ceramics and glass-ceramics can be found in contact grills, although there are some other devices with plates made from these materials, including barbecue grills. Ceramics offer good non-stick properties and are resistant to sharp objects. However, they are susceptible to damage from impacts and temperature changes, which can result in chips and cracks. Additionally, ceramic surfaces tend to be more expensive. Due to these factors, ceramics and glass-ceramics are relatively rare in modern grill designs.
