Gas Chargrills

Traditional Performance and High-Output Cooking

Gas chargrills have long been the traditional choice and remain a strong option for kitchens where chargrilled food is a key part of service. Falcon gas models are designed with a full-width cooking area for maximum output, heavy-duty cast iron components for excellent heat retention and durability, and even heat distribution to help eliminate cool spots across the cooking surface.

The design also focuses on practical day-to-day use. Reversible, angled and channelled brander bars can be cleaned and rotated easily, even during busy periods. A resting area at the front of the unit helps keep food warm without overcooking, while individual burner controls allow sections of the appliance to be turned down or switched off during quieter periods.

This gives operators useful control over performance and energy use throughout service. From a food perspective, gas chargrilling delivers the classic result many chefs expect: strong branding, familiar texture and the traditional flavour profile associated with chargrilled cooking.

Where chargrilled dishes are a major part of the menu, and the appliance is likely to be in regular, sustained use, gas is often the preferred choice.

Why choose it?
Choose a gas chargrill if chargrilled food is a major part of your menu, you need a traditional high-output solution, and your kitchen runs the appliance regularly throughout service.

Energy Efficiency

A Key Point of Difference

One of the clearest distinctions between gas and electric chargrills is how they are typically used during service. Gas models tend to take longer to heat up, so once switched on, they are often left on all day, usually turned down during quieter periods.

Electric models, by contrast, reach temperature in minutes and can therefore be switched on only when needed. For businesses where demand fluctuates throughout the day, that responsiveness can make electric models especially appealing.

For high-volume kitchens running a chargrill continuously, gas may still make more sense operationally. In other words, the best option often depends less on the appliance itself and more on the service pattern in your kitchen.

Cleaning and Maintenance

Different Methods, Effective Results

Cleaning is another area where the two technologies differ, although both are designed to be effective. On gas models, components such as splashguards, brander bars, radiants and drip trays are removable, making deep cleaning straightforward away from the unit.

On electric models, debris can be brushed off the elements, with grease and waste falling into a PTFE-lined cavity and then into a removable drip tray.

So while the cleaning method is different, the outcome is the same: both options are built to support efficient cleaning in a commercial kitchen. The best fit will often come down to which cleaning routine better suits your team and operation.

So, Which Should You Choose?

There is no single right answer for every kitchen. The best choice depends on how often you chargrill, the style of food you serve, your utilities, and how your team prefers to work.

There is very little to choose between gas and electric in terms of food quality, branding and cleaning; the decision is more likely to depend on your available kitchen utilities and how chargrilling fits into your menu and service style.