Quick Overview: Gas Grill and Griddle Explained
Choosing between a traditional gas grill and a flat-top griddle is the biggest debate in outdoor cooking today. For decades, the gas grill was the king of the patio, known for its open grates and sear marks. But recently, griddles (like Blackstone) have exploded in popularity, offering a versatile surface that acts like a giant outdoor frying pan.
The Gas Grill: Uses open grates over burners. It allows fat to drip away, creating smoke and flare-ups that flavor the meat. It is designed for high-heat searing and indirect roasting.
The Griddle: Uses a solid, flat metal plate (usually rolled steel). It cooks everything in its own juices. It excels at foods that would fall through grill grates, like eggs, pancakes, and chopped vegetables.
Key Differences at a Glance
| Feature | Gas Grill | Griddle (Flat Top) |
|---|---|---|
| Cooking Surface | Open Grates (Cast Iron/Steel) | Solid Rolled Steel Plate |
| Heat Method | Direct Flame / Radiant | Conductive Heat |
| Flavor Profile | Smoky, Charred | Savory, Crusty (Maillard) |
| Versatility | Good (Roasting/Smoking) | Excellent (Breakfast to Dinner) |
| Maintenance | Scrubbing Grates | Seasoning & Scraping |
Cooking Style and Versatility
The Gas Grill is a master of “two-zone” cooking. You can turn one burner on high for searing and leave the other off for slow roasting chicken or baking potatoes. It allows for convection cooking when the lid is down, acting like an oven.
The Griddle is all about contact. Because the entire surface is metal, you get edge-to-edge heat. It allows you to cook diverse meals simultaneously—you can smash a burger patty while toasting the bun and sautéing onions right next to it. It is arguably more versatile because it can handle breakfast (eggs, bacon, pancakes) which is impossible on a standard gas grill without accessories.
Understanding cooking styles is key. Learn more about the difference between grilling and smoking to see where gas grills fit in.
Top Rated Gas Grill: Weber Spirit II E-310
The gold standard for entry-level gas grilling. 3 burners, porcelain-enameled cast-iron grates, and the GS4 grilling system.
Check PriceHeat Control and Temperature Range
Gas grills generally reach higher ambient temperatures (600°F+), making them superior for searing steaks quickly. The open flame creates intense radiant heat.
Griddles rely on the metal plate to hold heat. While the surface can get very hot (500°F+), it takes longer to heat up and cool down due to the thermal mass of the steel. However, once hot, a griddle stays hot, making it excellent for achieving a uniform crust on meats (the “Smashburger” effect).
Flavor and Cooking Results
This is where the debate gets heated.
Gas Grill Flavor: When fat drips onto the “flavorizer bars” or heat tents covering the burners, it vaporizes instantly. This creates smoke that rises back up into the meat, giving it that distinct “BBQ” flavor.
Griddle Flavor: There is no smoke from dripping fat because the surface is solid. Instead, the meat cooks in its own juices (and whatever oil/butter you add). This results in a “diner-style” savory flavor. It’s less smoky but often juicier.
Flavor is subjective, but technique matters. Check out our guide on how to make burgers juicy regardless of which cooker you choose.
Best Foods to Cook on Each
- Thick Steaks (Ribeyes, T-Bones)
- Whole Chicken / Roasts
- Corn on the Cob (in husks)
- Kebabs / Skewers
- Bratwursts / Hot Dogs
- Smashburgers
- Pancakes / French Toast
- Eggs & Bacon
- Philly Cheesesteaks
- Hibachi / Stir Fry
Ease of Use, Cleaning, and Maintenance
Gas Grill: Cleaning involves burning off residue on high heat and scrubbing the grates with a wire brush. Deep cleaning the grease tray underneath can be messy. Flare-ups are a common annoyance.
Griddle: Cleaning is more like caring for a cast-iron skillet. You scrape the food into a grease trap, wipe it down with water/oil while hot, and re-season it. It requires more active maintenance to prevent rust, but you never have to deal with flare-ups.
Safety first! Flare-ups can ruin a meal. Learn how to prevent flare-ups on a gas grill.
Top Rated Griddle: Blackstone 36″ Station
The versatile outdoor cooking station. 4 burners, rear grease management, and 720sq inches of cooking space.
Check PricePrice and Overall Value
Griddles generally offer better value per square inch of cooking space. You can get a massive 36″ Blackstone for around $300-$400. This provides enough space to feed a party of 20.
Gas Grills vary wildly. A cheap hardware store brand might cost $200, but a quality Weber or Napoleon that will last a decade starts around $500-$600 and goes up to $2,000+. If you are on a tight budget and want to feed a crowd, the Griddle wins on value.
Gas Grill vs Griddle: Pros and Cons
- Authentic BBQ smoky flavor.
- Capable of indirect cooking/roasting.
- Less daily maintenance (no seasoning).
- Achieves high temps faster.
- Cannot cook liquid batters (pancakes).
- Prone to dangerous flare-ups.
- Food can fall through the grates.
- Smaller effective cooking area.
- Incredible versatility (breakfast to dinner).
- Cooks huge amounts of food fast.
- No flare-ups (safer).
- Restaurant-quality crust on meats.
- Requires seasoning to prevent rust.
- Heavy and hard to move.
- No smoky/char-grilled flavor.
- Takes longer to heat up initially.
There is no wrong answer, but your lifestyle dictates the winner.
Choose a Gas Grill If:
- You love traditional steaks, brats, and burgers.
- You want that smoky “grilled” flavor.
- You plan to roast whole chickens or turkeys.
- You don’t want to worry about seasoning a steel top.
Choose a Griddle If:
- You want to cook breakfast outdoors (pancakes/eggs).
- You prefer Smashburgers over thick grilled burgers.
- You often cook for large groups or parties.
- You enjoy Hibachi/Teppanyaki style cooking.
Regardless of your choice, maintenance is key. Read about the best barbecue grill cleaners to keep your gear in top shape.
Frequently Asked Questions
Yes! You can buy cast iron griddle inserts or “GrillGrates” that sit on top of your gas grill grates. This allows you to cook eggs or smashburgers without buying a separate Blackstone unit.
Gas grills allow more fat to drip away from the meat, which can be slightly lower calorie. Griddles cook meat in its own fat. However, gas grills can produce char (carcinogens) if not managed properly, while griddles generally don’t char meat as aggressively.
Yes, if not maintained. Because they are rolled steel, they must be kept seasoned (oiled) and covered. If water sits on the surface, it will rust quickly. Gas grill grates are usually porcelain-coated and more resistant to rust.
No. A griddle is an open surface that does not trap smoke. You cannot smoke brisket or ribs on a griddle. A gas grill with a lid is much better for adding a smoke box and doing indirect smoking.
Generally, yes. Griddles have large burners that run constantly to keep the steel hot. Gas grills hold heat inside the lid, allowing you to turn burners down or off once temp is reached.
