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Chargrill or Griddle, Gas or Electric?
Great burgers start with the right cooking equipment. Whether you're serving smash burgers in a café, premium burgers in a restaurant, or high volumes in a busy catering operation, selecting the correct appliance can have a significant impact on flavour, appearance and kitchen workflow.
Falcon Product Development Chef Chris Ewing shares practical guidance on choosing between a chargrill and griddle and explains the key considerations when deciding between gas and electric equipment.
Both chargrills and griddles can produce excellent burgers, but they deliver different results and are suited to different menu styles.
Whether gas or electric, a chargrill gives burgers their characteristic seared appearance and helps build the flavour expected from freshly grilled food.
It is suitable for both high-volume preparation and individual burgers cooked to order, creating attractive branding marks and delivering the authentic grilled finish that many customers expect.
A griddle is another strong option for producing juicy burgers. It is particularly effective when preparing smash burgers, helping create a consistent browned surface across the patty.
There is very little performance difference between a gas and electric griddle, with the main consideration typically being your kitchen's available services and preferred energy source.
A chargrill is not the only option for cooking burgers. In many operations, a griddle can be the better choice depending on the menu and the style of burger being served.
Its solid flat cooking surface makes it particularly effective for producing smash burgers. The burger can be pressed directly onto the hot plate, creating maximum contact with the surface and developing the distinctive browned crust associated with this style.
Creates maximum surface contact for a crisp, caramelised crust.
Prepare toppings such as onions, eggs and bacon alongside burgers.
Suitable for cafés, casual dining venues and varied cooked-to-order menus.
A griddle also provides additional versatility because the same cooking surface can be used to prepare accompanying ingredients. Chefs can cook onions, eggs and other toppings alongside burgers, helping make the most of available kitchen space.
This makes a griddle a practical choice for cafés, casual dining restaurants, mobile catering businesses and kitchens offering a varied cooked-to-order menu.
A chargrill is often the preferred choice when flavour, appearance and authenticity are the priority.
Its open cooking surface and high heat create the distinctive char marks associated with premium burgers, while helping develop the smoky grilled flavour many customers expect.
The intense heat helps create a caramelised exterior while maintaining a juicy interior, making it particularly effective for thicker burger patties.
Creates the visual presentation customers expect from premium grilled burgers.
Delivers a distinctive grilled taste and attractive seared finish.
Perfect for burger restaurants, pubs, steakhouses and premium casual dining.
A chargrill is especially suited to steakhouses, burger restaurants, pubs and premium casual dining venues where customers expect a restaurant-quality grilled flavour.
For menus that focus on premium burgers and grilled meats, a chargrill can deliver both the flavour profile and visual appeal associated with a true grilled burger experience.
Both electric and gas chargrills can produce excellent burgers, with the right option depending on the kitchen, its available utilities and the preferred cooking style.
An electric chargrill is particularly useful in kitchens where burgers are regularly cooked to order. It can heat up quickly and provide consistent results throughout service.
The controlled cooking surface helps chefs achieve clean, repeatable branding marks across every burger, while also making end-of-day cleaning straightforward.
For operators considering a move away from gas, there is very little difference in the final flavour or appearance when the equipment is used correctly.
A gas chargrill remains an excellent option for chefs who prefer a more traditional cooking method and the familiar experience of cooking over gas.
It can still produce the same attractive seared finish and distinctive chargrilled appearance expected by customers.
The final choice between gas and electric often comes down to the kitchen's existing services, energy strategy and the preferences of its chefs.
Whether you choose a chargrill or griddle, gas or electric, always ensure the cooking surface is fully preheated before the first burger is placed on it. Proper preheating helps achieve better colour, flavour and consistency throughout service.
There is no single right answer when it comes to burger cooking equipment. The best choice depends on your menu, service style and customer expectations. By selecting the right appliance for your operation, you can consistently produce burgers that look great, taste great and deliver the results your customers expect.
