Spring is finally here, and that means the return of grilling season. But as you move from cooking to cooking, you may notice that some people cook on pans rather than grills.
They are very similar appliances, and if you’re not a foodie, you might have a hard time deciding which one is the best in the grill vs. pan battle.
I’ve tested many of the best grills over the past few years, so I’m an expert when it comes to outdoor cooking. I also spoke to a chef to find out what he thinks is the best appliance.
There is a simple difference between the two surfaces. The pan uses a hot, flat surface. Grills use a grid over flames. Chef Dennis Little told me that: “The grill typically uses direct heat from below, while the pan provides a flat cooking surface that heats evenly.”
Dennis Litley
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Chef Dennis Little is a classically trained chef with over 50 years of experience in the kitchen, who shares his time-tested recipes, knowledge and chef’s tips to help you create easy-to-prepare restaurant-quality meals in your home kitchen.
What are the pros of grilling?
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The biggest advantage of the grill is the taste. The bars don’t add any flavor. However, the grill adds a smoky flavor that the pan can’t match. This is most obvious with a charcoal grill, where the fats and oils from whatever you’re cooking drip onto the coals and evaporate into delicious smoke. Although the flavor is reduced with a gas grill, it still tastes better than a pan. Chef Dennis Litley agrees. He told me that “Open flame grilling adds a distinctive smoky flavor that is hard to replicate.”
Chef Dennis added that there is also an aesthetic component. Grills add char lines, pans don’t. The steaks, hamburgers and hot dogs look part of the grill lines and look a little unfinished from the pans. Not only are these great for looks, but they are crucial for taste. Chef Dennis said: “These perfect char lines not only look great, they also add depth of flavor to your food.”
Grills are also much more versatile. Grills are great for flat food – bacon, eggs, pancakes, crumbled burger patties – but that’s about it. A grill can grill steaks and burgers, roast chicken, smoked fish and much more.
I have never used a better gas grill than this one. It’s simple, unpretentious and makes incredibly good food.
This grill uses both gas and charcoal, and our tests have shown that this is no gimmick – you get the best of both fuels.
This charcoal grill is my favorite. It reaches high temperatures and is perfect for roasting chicken.
What are the cons of grilling?
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The problem with grills is that it’s easy to lose food between the grates. I’ve lost hundreds of slices of grilled potatoes, courgettes and halloumi through grills and that number is still going to grow. This is a problem Chef Dennis also faces. “Grills may not be ideal for cooking smaller or delicate items that may fall through the grates.”
The other downside to the grill is that you can only use it outside. You can set up grills indoors, but if you live in a colder climate, you probably won’t fire up the grill after the snow falls.
Blackstone 28″ XL hooded frying pan
Blackstone makes the gold standard in grills. This is the scheme – a simple but effective three burner that can hold dozens of burgers.
Weber makes some of my favorite grills, so it stands to reason that their grills last too. This model has hundreds of positive reviews.
Masterbuilt Gravity 800 Griddle + Grill + Smoker
I haven’t tested this, but if you want the best of three different styles, try this Masterbuilt unit. It can be pan-fried, grilled and even smoked.
What are the advantages of a grilldle?
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Grids are great because they are consistent. Think of them as a large frying pan. Chef Dennis said: “The grids provide a consistent cooking surface, making them great for pancakes, eggs and other delicate foods.” Unlike a charcoal grill, where you have to experiment with direct and indirect heat and slowly lose heat as you grill, the pan will be consistently hot all over the surface.
This consistency also makes the grills a little safer. No flare-ups mean you don’t have flare-ups. They look great, but they’re basically little fat fires, which isn’t safe. They can also burn your food. This problem will not happen with a pan because there is no heat involved.
Grills also heat up much faster. The grills heat the air so it takes much longer, while the pan uses a single conductive metal plate, which is much faster.
What are the cons of the pan?
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Grills have a slightly sterile taste compared to a grill. A skillet will make breakfast incredibly easy, but pan-grilled burgers just can’t compare. Chef Dennis Little told me that “while grills are great for certain foods, they don’t impart that classic smoky flavor you get from grilling.”
Grills also cannot handle thick cuts of meat such as steaks, fillets or whole birds. It’s a bit limiting. You can cook almost anything in a pan, but not on the grill.
I think this also makes grills low value compared to a grill. A starter grill is between $300-$500. That’s a lot to spend on breakfast. You can get a basic Weber Grill and a cheap cooktop like this one from Amazon for a little more and get all the benefits of both.
What makes food taste better?
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It depends on what you are cooking. Wire racks are better for bacon and eggs, and grills are better for almost everything else. Chef Dennis told me, “Grilled foods have that irresistible smoky flavor, while grilled foods often have a beautifully caramelized exterior and tender interior. It all comes down to personal preference and what flavors you crave.”
Frequently asked questions about the griddle What are grills made of?
Grilles are usually made of stainless steel, although they can also be made of cast iron or carbon steel. If you can, buy stainless steel, which is much less likely to rust.
For more on grills and grills, see how to season a pan, how to clean a rusty pan, or the best woods for smoking.
