Compare electric grills

An electric grill produces no charcoal smoke and needs no gas bottle. That's why it is often the option landlords and neighbours are most likely to accept on balconies. It isn't completely smoke-free either, though: when fat drips onto hot surfaces, you get barbecue smells and a little smoke. So being considerate towards your neighbours still applies.

For a genuine barbecue feel, models with a lid and a powerful heating element make sense. Powerful electric grills are usually rated at around 2,000 watts or more, so that the grate or plate gets hot enough for sear marks.

Standing and tabletop grills with a grate and lid are designed for outdoor use and resemble a small gas barbecue. Contact grills press the food between two plates and cook it from both sides at once – ideal for paninis, steaks and vegetables in the kitchen, but no substitute for the outdoor barbecue experience.

Outdoors, only run the electric grill from a suitable, protected socket, and only use extension cables approved for outdoor use, fully unwound. The grill and cable should not stand in puddles or in the rain. After grilling, unplug the appliance and let it cool down before you cover or clean it.

Preheat the electric grill fully with the lid closed before you put the food on – otherwise you won't get any sear marks. Don't load too much at once, because cold food noticeably lowers the temperature. Thinner pieces such as minute steaks, sausages, halloumi or sliced vegetables work particularly well. Only brush on marinades with lots of sugar or honey towards the end, as they burn quickly on hot surfaces and cause smoke.

A core thermometer also helps you cook poultry and thick steaks safely to the right point on an electric grill.