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We Cooked Steaks, Burgers, Veggies, and More To Find the Best Gas Grills

We cooked on 23 but found four that are worth it

Best gas grills

The Spruce Eats / Russell Kilgore

After testing dozens of grills in the last few years, we know that grilling on a gas grill is an easy (and less messy) way to cook steaks, burgers, fish, hot dogs, veggies, and more exactly to your liking. With either a propane gas tank or a hookup to a natural gas line, you can have smoky, seared food with not much cleanup besides scraping the grates.

While you won't have to deal with ash and charcoal, gas grills are typically more expensive than charcoal ones. During our tests, we've paid attention to the price of a grill and its value, along with its features, functionality, and, of course, performance. Here are the ones that impressed us the most.

What We Like
  • Great performance at high heats

  • Good for beginners and experts

  • Extremely easy to assemble despite size

What We Don't Like
  • Slight learning curve to get consistent temperatures

A larger grill means more power and more space, and with those usually comes a higher cost. So it would be safe to assume this 4-burner grill is on the pricier side, but it's not. Its price isn't its only impressive feature, though. This one did extremely well across the board when we tested it.

Right from the start, everything about this grill was easy to use. It took us less than 40 minutes to assemble, and with wheels on all four legs, it was super simple to move. The lid is lightweight, but the entire grill feels very sturdy and durable.

We did notice some hot spots toward the back of the grates and some cool spots near the front. Grill marks were much more noticeable on onions cooked at the back, and burgers were hotter too. This isn't something we want in a grill, but with one this size, it isn't surprising. We noticed minimal sticking, and only with the onions we grilled first. Burgers and buns slid around easily. With all that being said, this grill is truly a great value.

Dimensions: 54 x 19 x 46 inches | Cooking Area: 723 square inches | Burners: 4 | Power: 60,000 BTUs/hour | Warranty: 8 years (burners); 1 year (all other parts)

What We Like
  • Heats quickly

  • Maintains temperature well

  • Beginner-friendly

What We Don't Like
  • Grill's internal thermometer is off

We've tested the liquid propane version of this grill three separate times, and each test proved it to be durable, easy to use, and great at grilling. What we like about the natural gas option is the ability to hook up right to your home's gas line. This makes grilling super easy, and you never have to worry about refilling your propane tank. It does take a bit of work to set up (we recommend getting a plumber to help), but once it's completed, there is one less thing to think about when maintaining your grill. With that being said, the liquid propane grill is already a breeze to operate, and we love the idea of making it even easier.

From the assembly to toasting burger buns, the Weber Spirit II E-310 is beginner-friendly. It took us about 45 minutes to set it up by ourselves, and when it came time to start cooking, the grill reached 450 degrees Fahrenheit in under 10 minutes, hitting its maximum temperature of 713 degrees in 23 minutes. We did find the grill's internal temperature gauge vastly off compared to our external thermometer, so we recommend investing in one for this grill to make sure you're getting the most accurate temperature reads.

Two large plastic wheels make it easy to roll this grill around the patio (when not connected to the home's gas line), and the lid is lightweight with no sharp edges that can snag or injure. During use, there were a few flare-ups, but they didn't leave a lot of charring on the burgers we were flipping. The middle of the grates runs slightly hotter than the back and front, but it is easy to control each section to get everything cooking at the same temp.

Should you buy the liquid propane version of this grill and want to hook it up to your home's natural gas line, Weber has a conversion kit that you can use.

Dimensions: 52 x 27 x 44.5 inches | Cooking Area: 529 square inches | Burners: 3 | Power: 30,000 BTUs/hour | Warranty: 10 years

What We Like
  • Consistent temperature

  • No flare-ups

  • Stainless steel plates to catch any drips

What We Don't Like
  • Can get smoky

This 2-burner grill is a great option for anyone new to grilling or those with limited outdoor space. Its innovative infrared grates performed consistently and evenly during tests with little to no flare-ups.

The infrared grates create consistent cooking throughout the grill, as well as solid sear marks on all of the food we tried. There weren't any flare-ups during testing, thanks to the stainless steel plates below the grates. We did see some smoke coming from oil that slipped through, so the stainless steel plates below should be cleaned regularly. It also took a bit longer than usual to heat up. The grill didn't reach its highest temperature (112 degrees) until after 30 minutes of being off with the lid closed.

Cleaning is a hassle, thanks to the stainless steel plates and the grates being difficult to get out. The plates are also tough to scrub. But cleaning regularly will help prevent the grill from becoming overly smoky and make it easier to clean each time.

Dimensions: 46.8 x 22.5 x 47.2 inches | Cooking Area: 445 square inches | Burners: 2 | Power: 20,000 BTUs/hour | Warranty: 3 years (grates, firebox); 10 years (burner); 1 year (all other parts)

What We Like
  • Folds up nearly flat

  • Produces great grill marks

  • Works with 16-ounce canisters and tanks

What We Don't Like
  • Uneven heating, especially with lid open

This portable grill folds up enough that it is almost flat, making it easy to load and take with you in a car or truck or store away in the garage until warmer weather is back. Yet, it still has enough room to grill up 15 burgers at once. Its 13,000 BTUs of power isn't the highest of the grills on this list, but that isn't too surprising for a grill that can be taken on the go.

What is a surprise is the cast-iron grates reach 660 degrees Fahrenheit—leaving beautiful grill marks on fish, steak, and burgers during testing. The steak was cooked to rare within 10 minutes, and the fish was easy to serve with no sticking on the nonstick grates. We found that keeping the lid closed as long as possible helped to keep the temperature steady and grilling even.

It can use a 16-ounce gas canister or be hooked up to a larger tank via a hose. The smaller canister makes it easy to roll this one out while camping, tailgating, or picnicking.

Dimensions: 43.6 x 23 x 37.2 inches | Cooking Area: 320 square inches | Burners: 1 | Power: 13,000 BTU/hour | Warranty: 2 years (plastic components); 3 years (burner tubes, cooking grates); 5 years (cookbox, lid assembly); 1 year (all other parts)

Final Verdict

Monument Grills' 4-Burner Propane Gas Grill is a well-designed, large grill that is easy to use and a great price, too. We also love the small but mighty Char-Broil Signature Series Amplifire 2-Burner Gas Grill, which gave us no flare-ups during testing.

Testing temperature on Char-Broil Performance 2-burner grill

The Spruce Eats / Russell Kilgore

How We Tested Gas Grills

The Spruce Eats has conducted several tests on grills of all shapes and sizes—including gas grills in both our official testing lab and the backyards of our experienced home testers. In each test, we make detailed notes about the entire process from the assembly to the cleanup. Our recommendations are based on several important factors including:

  • Size: A smaller grill will likely have less power than a larger grill. The size of the cooking area also affects how much food the grill can cook at once, of course. We took notes on these points to determine if a grill's size helps or hurts its overall performance.
  • Temperature: We conducted temperature tests on each grill to determine if the internal thermometers were correct since if the gas grill's reading is off, it can affect the timing and doneness of your meal. We used an infrared thermometer to see how hot the grates get compared to the grill's readings and measured the temperature from the initial lighting to cool down.
  • Cleaning: Sometimes a grill needs a good charring to burn off pieces of food and oil, while other days only a good scrubbing will do. We paid close attention to the grill after the cooking portion of our tests was over to determine which were the easiest to clean. A gas grill could do everything right, but if it is tough to clean, then it might not be a good option for someone wanting to use their grill frequently.
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The Spruce Eats Team Tests Gas Grills

Grilling onions on the Weber Genesis E-325S grill

The Spruce Eats / Russell Kilgore

What to Look for in a Gas Grill

Number of Burners

Gas grills can come with up to six or eight burners, which can fit dozens of burgers and accommodate two or three different heat zones. The size you need depends on how many people need to be fed and how many heat zones you want. Obviously, the larger options are best for larger groups. For a standard family gas grill, four burners are probably a good size for several burgers or steaks, as well as one or two sides on other burners.

Material

It's not just the size of a gas grill you should take note of but also the materials that make up the body, lid, grates, and interior. Some materials are more durable and better at keeping a consistent temperature than others. If you live in a wet climate that experiences rain, snow, and humidity, a cast aluminum gas grill won't rust and can last up to ten years. Carbon steel fireboxes, though, will rust and won't have as consistent of a temperature while grilling.

Special Features

Above all else, a gas grill needs to grill. But there are some special features that can make it easier to use, clean, and store while also delivering a better steak. Things like folding side trays, storage, infrared technology, and more can be useful.

Testing the Weber Genesis E-325S 3-Burner Gas Grill

The Spruce Eats / Russell Kilgore

FAQs

How do you clean a gas grill? 

Just like with other appliances, cleaning your gas grill will help its longevity and performance. You should use a grill brush to scrape off food and oil before and after each grilling session. A deeper clean should be done semi-annually—or more frequently if you use your grill a lot. This involves removing the grates by scrubbing them and then soaking them in hot, soapy water. The outside of the grill, along with the burners and burner tubes, should be wiped down. In addition, oiling hot grates after cleaning can keep them nonstick.

How do you light a gas grill? 

The most important step when lighting a gas grill is reading the manufacturer's instructions and making sure everything is hooked up properly. Every grill is set up differently, and while they all get started when propane is released and together with a spark, a flame is started. Usually, this is done when you turn a knob on the grill and press a button, but there's not one standard design each grill follows.

Do you need to preheat a gas grill before cooking?

Preheating your gas grill with the lid down is a great way to enhance the taste of your food.

"I find the best way to get the most flavor out of a gas grill is to always preheat the grill," says D'Andre Carter, the executive chef of Soul & Smoke in Chicago. "There’s nothing like putting a steak on the grill and hearing it sizzle! By preheating the gas grill you are able to create good-looking grill marks and that’s where the flavor is."

How do you convert a propane grill to natural gas?

Not all gas grills can attach to a natural gas hookup, so be sure to read the instruction manual and informational booklets included with your grill to find out if yours can. If it can, then you can purchase a conversion kit. (Many brands sell kits that fit their grill models.) With the kit—and a little help from professionals—you can get your grill hooked up.

char-broil-classic-360-3-burner-gas-grill-propane

The Spruce Eats / Lindsay Boyers

Why Trust The Spruce Eats?

Amanda McDonald is an editor at The Spruce Eats and has over seven years of experience researching, writing, and editing about all things food—from what new products are at the grocery store to chef-approved hacks that keep tricky leftovers fresh for days. 

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