- Buying Guide
Buying a Gas Grill: Burners, Grates, and Features
How many burners you really need, which grate material fits what, and which features pay off in everyday use.
See us more on GoogleKey takeaways
- More burners do not mean more power, but separately adjustable zones – the prerequisite for indirect grilling.
- Cast iron grates store heat and create grill marks; stainless steel grates are easier to maintain and do not rust.
- A lid with a thermometer is not an accessory, but the prerequisite for everything except a quick steak.
A gas grill is ready to use in two minutes and can be adjusted as precisely as an oven – that is its real advantage over charcoal. How well this works depends less on the total power than on how finely the heat can be distributed and controlled.
Typical reference values
2–4
Main burners for household devices
8–14 kW
Total output in this class
up to 300 °C
Lid temperature during direct grilling
11 kg
common bottle size for a season
Why the number of burners matters
What matters is not the total kilowatts but the ability to create zones. For indirect grilling, only the outer burners are lit; the food sits in the middle over the switched-off zone and is cooked with the lid closed like in an oven. This requires at least two separately adjustable burners—with three, the zones can be controlled much more finely.
Direct or indirect grilling
| Direct heat | Indirect heat |
|---|---|
| Burners under the food on | Burners under the food off |
| For steak, sausages, vegetables | For poultry, roasts, ribs |
| High temperature, short time | Moderate temperature, long time |
| Lid can be left open | Lid must remain closed |
Material and workmanship
For the grill grate, there are two materials to choose from, each with its own strengths. For the burners themselves, stainless steel is more durable than enameled steel; how long they last depends above all on whether grease is regularly removed.
What to look for when assembling
Separately adjustable burners
Each burner should have its own control with infinitely variable adjustment. Only in this way can zones with different temperatures be created.
Grate material
Cast iron retains a lot of heat and produces distinct sear marks, but needs care to prevent surface rust. Stainless steel is more resilient, but transfers heat less intensely.
Lid with thermometer
Without a closed lid, indirect grilling isn't possible. The thermometer should be in the lid and cover a range up to at least 300 degrees.
Grease collection system
A pull-out tray under the burner cover saves you from scraping out the housing. The flatter and wider it is, the less spills over.
Frequently asked questions
How many burners should a gas grill have?
For two to four people, two to three separately adjustable burners suffice. More important than the number is that individual burners can be switched off – only then is indirect grilling with the lid closed possible.
How long does an 11 kg gas cylinder last?
As a rough guideline: about 15 to 20 grilling evenings at medium power. The exact consumption depends on how often you use full heat and how long you grill with the lid closed.
Cast iron or stainless steel for the grate?
Cast iron stores more heat, transfers it more intensely, and leaves the characteristic grill marks. However, it must be stored dry and oiled occasionally. Stainless steel is easier to maintain and does not rust, but produces less grilled flavor.
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About the author
Home & garden editor
Miriam looks after the home and garden guides at cybermag – from robot vacuums and washing machines to lawn mowers. She is less interested in spec sheets than in what still works after two years of everyday use.
Facts checked and approved for publication by Miriam Kohl · as of August 27, 2026 · How our texts are written →