The Quick Take
A gas grill uses propane or natural gas to heat slotted metal grates, delivering fast start times and direct flame cooking ideal for traditional hot dogs, chicken breasts, and quick weeknight dinners. A flat top grill uses a solid steel cooking surface to trap juices, prevent flare-ups, and cook everything from pancakes to delicate seafood without food falling through the cracks. If you want the ultimate versatility, an open-fire flat top hybrid like an Arteflame grill gives you a searing center grate over a live wood fire surrounded by a massive solid steel cooktop, giving you the best of both worlds.Key Facts at a Glance
| Feature | Flat Top Grill | Traditional Gas Grill |
|---|---|---|
| Cooking Surface | Solid steel griddle | Slotted metal grates |
| Best Foods | Smash burgers, eggs, veggies, seafood | Hot dogs, bone-in chicken, basic steaks |
| Temperature Range | 350°F to 600°F+ | 300°F to 700°F |
| Flare-Ups | None (grease is managed on the surface) | Common (grease drips onto hot burners) |
| Heat Zones | Gradual zones across the solid steel | Controlled manually by burner knobs |
Matching the Grill to Your Backyard Lifestyle
Gas grills have been the standard for Tuesday night convenience for decades. You turn a knob, wait ten minutes, and throw on some chicken. They are familiar, predictable, and great for getting those classic crosshatch sear marks. However, the moment you want to cook onions, fried rice, or a delicate filet of flaky fish, those wide-open grates become a liability. You end up losing half your dinner to the flames below.Flat tops are the darling of the modern backyard because they handle breakfast, lunch, and dinner. You get maximum surface contact for an unbelievable, edge-to-edge crust on your steaks and burgers. I built the Arteflame grill because I didn't want to compromise between the two. With a wood or charcoal fire in the center, you get over 1,000°F on the center grate for the ultimate live-fire sear, while the surrounding flat solid-steel cooktop gives you natural heat zones for everything else. You can sear a ribeye in the middle while gently caramelizing onions on the cooler outer edge.Step-by-Step Instructions
- Assess your everyday menu. If you strictly cook hot dogs, thick chicken breasts, and corn on the cob, a gas grill is perfectly fine. If you want to cook bacon, pancakes, stir-fry, and smash burgers outdoors, you need a flat top.
- Consider the fuel source and flavor. Gas grills run on propane or natural gas, which is convenient but adds zero flavor to your food. Flat tops can be gas-powered, but if you choose a wood or charcoal-fired flat top like an Arteflame, you introduce authentic, smoky live-fire flavor into every meal.
- Evaluate the cleanup process. Gas grills require wire brushing hot grates and eventually emptying a disgusting grease trap. Flat top grills clean up easily: you simply scrape the food residue away while the steel is warm, wipe it with a cloth, and apply a thin coat of oil. On an Arteflame, that scraped residue goes right into the center fire to burn away.
- Factor in the social element. Gas grills are usually pushed against a wall or fence, forcing the cook to turn their back on the party. Round flat top grills invite people to gather around, cook their own food, and even convert into a backyard fire pit when the cooking is done.
- Make your choice and gear up. Once you buy your grill, get the right tools for the surface. A gas grill needs heavy tongs; a flat top needs a great scraper and a stiff spatula.
Pro Tip: Whichever grill you choose, temperature control is everything. Invest in a high-quality instant-read thermometer from a trusted brand like ThermoWorks to pull your meat at the exact right moment, regardless of whether it's cooking on flat steel or open grates.
Common Mistakes to Avoid
- Buying based on burner count instead of surface area. Six cheap gas burners won't cook as evenly as a thick, well-made solid steel cooktop. Focus on the quality of the cooking surface.
- Using the wrong tools for the job. Don't use flimsy plastic spatulas on a 600°F flat top. Grab a heavy-duty stainless steel turner from OXO to confidently scrape and flip without melting your gear.
- Forgetting to season the flat top. A flat top grill needs a polymer layer of oil baked into the steel to become non-stick. Skip this, and you'll be chipping rusted eggs off your griddle.
- Ignoring wind direction. Traditional gas grills have a nasty habit of blowing out in strong winds. A heavy-duty flat top with a protected fire box is much more resilient in bad weather.
- Closing the lid on a grease fire. If a gas grill flares up, closing the lid traps the heat and can warp the metal. On a flat top, grease flare-ups are virtually non-existent because the fuel source is shielded from the drippings.
Make It Your Own
- The Hybrid Setup: If you already own a gas grill, buy a heavy cast-iron griddle insert to place over the grates so you can experiment with flat top cooking before upgrading.
- The Live-Fire Upgrade: Ditch the propane entirely and choose a wood-fired flat top. Using oak or hickory logs elevates the flavor of your food in a way gas simply cannot match.
- The Breakfast Station: Dedicate your flat top to Sunday mornings. Cook hash browns on the medium-heat zones while frying bacon on the hot zones, using the bacon grease to fry your eggs.
- The Smash Burger Specialist: Master the art of the crust by using a heavy grill press to smash loosely packed ground beef directly onto a screaming hot solid steel surface.
Frequently Asked Questions
Can a flat top grill replace a gas grill?
Yes, a flat top grill can replace a gas grill for almost all cooking tasks, offering far more versatility for breakfast foods, chopped vegetables, and delicate items. The only thing a standard gas flat top lacks is direct open-flame exposure, unless you use a hybrid design like an Arteflame that includes a center grill grate.
Are flat top grills harder to clean than gas grills?
No, flat top grills are generally much easier to clean than gas grills. You simply scrape the food residue off the warm solid steel surface and wipe it down with a thin coat of cooking oil, whereas gas grills require aggressively scrubbing individual grates and emptying messy grease trays.
Do steaks taste better on a flat top or a gas grill?
Steaks cooked on a flat top grill develop a superior, even crust due to maximum surface contact with the hot steel, which creates exceptional texture. Gas grills provide classic crosshatch sear marks and a touch of flame flavor, but often result in a less uniform sear across the meat.