Is a Flat-Top Grill Worth It? A Grilling Expert Tells All

A flat-top grill can cook foods a standard grate grill cannot, but is the hype justified? A grilling expert explains the pros, cons, and whether you should make the switch.

Flat-top grills and griddles are having a moment. Once confined to diner counters and backyard tailgates, they are now one of the fastest-growing categories in outdoor cooking. But for every fan praising the even heat and versatility, there’s a skeptic mourning the lack of grill marks. So, is a flat-top grill worth it?

To answer that, we spoke to a veteran grilling expert who has tested dozens of models. The short answer: it depends on how you cook. If you love smash burgers, breakfast spreads, or stir-fries outdoors, a flat-top nearly doubles your menu. If you’re married to ribeye sear marks and smoky flavor from dripping fat, you may want to stick with grates.

Flat-top grills are essentially large, flat metal plates heated by propane or charcoal. They offer a contiguous cooking surface — perfect for pancakes, eggs, hash browns, and Philly cheesesteaks that would slip through grates. They also heat evenly and can achieve the Maillard reaction across the entire patty for a burger with a thin, crispy crust. Popular brands like Blackstone and Camp Chef have driven prices down to $150–$500 for models with two to four burners.

However, there are trade-offs. Flat-tops don’t produce the char and smoke that come from dripping juices hitting flames. They are also harder to clean — you cannot just toss grates in the dishwasher. Instead, you scrape the surface with a metal spatula, wipe with paper towels, and apply a thin layer of oil to prevent rust. The grease management system, usually a bucket at the front, must be emptied regularly.

According to our expert, the biggest mistake buyers make is buying too small. A 28-inch two-burner model works for a couple, but for a family or frequent entertaining, a 36-inch four-burner is the sweet spot. “It’s not about more burners but more surface area to keep food warm while you cook,” he notes.

What does this mean for the broader outdoor cooking market? Sales of flat-top grills have surged over 30% in recent years, partially fueled by social media videos of sizzling smash burgers and hibachi-style cooking. Traditional grill makers are responding: Weber recently entered the category with its Griddle, and Traeger added a flat-top accessory for its pellet grills. This trend is pushing more consumers to consider a hybrid approach — owning both a standard grill and a flat-top.

Looking ahead, expect innovation in portability and electric models for apartment balconies. The flat-top is no longer a niche product; it is becoming a second tentpole for outdoor kitchens. If you enjoy variety in your outdoor cooking and are willing to learn a new cleaning routine, a flat-top grill is absolutely worth the investment.