What Is a Plancha Grill? How It Differs From a Griddle

A plancha is a thick, flat metal plate heated from below, hottest in the middle and cooler toward the edges. The word is Spanish for "plate", and cooking a la plancha means searing food directly on that hot metal: fish, shrimp, vegetables, meat and bread, often with nothing more than oil and salt. A plancha grill is any grill built around that kind of plate. This guide explains how a plancha differs from a griddle, what planchas are made of, the kinds you can buy for home, and how to cook on one.

Where the plancha comes from

The plancha is a Spanish tradition. The Michelin Guide describes it as a flat metal plate, and a la plancha as cooking on it, a style used across Spain for seafood, meat and vegetables. The same idea spread to Latin America and to restaurant kitchens everywhere, which is why you will see "a la plancha" on menus for anything from octopus to chicken.

Plancha vs griddle: what is the difference?

Both are flat metal cooking surfaces, and the words are often used for the same thing. The difference is in how the heat is spread.

Restaurant temperatures are from Foodservice Equipment Reports, which covers commercial kitchen equipment.

In short, a griddle is about even, controlled heat. A plancha is about high heat in the middle and a range of temperatures around it, so a skilled cook can sear, cook through and keep warm on one plate.

What a plancha is made of

• Carbon or rolled steel: heats fast, handles very high heat and builds a natural non-stick layer as you oil it, like a cast-iron pan. It needs seasoning and a light coat of oil after use.
• Cast iron: holds heat well. Bare cast iron needs seasoning; enameled cast iron does not, but it does not season.
• Stainless steel: does not rust, but food sticks more easily.
• Chrome-plated steel: common in restaurants because it is non-reactive and cleans easily.

Thickness matters as much as the material. A thick plate holds its heat when you drop cold food on it, so the sear does not stall.

Kinds of plancha grills for home

• Gas planchas: a steel or chrome plate over propane burners. They heat quickly and are easy to control, but the heat is closer to a griddle's.
• Electric tabletop planchas: small plates for indoor cooking.
• Plancha inserts: steel plates that fit an existing grill. Arteflame makes two-piece kits for Weber kettles and Big Green Egg grills: a steel ring around a center sear grate.
• Fire pit plancha grills: a round steel plate around a wood or charcoal fire. The fire in the middle creates the plancha's classic heat pattern naturally, from very hot at the center to gentle at the rim.

How an Arteflame works as a plancha

An Arteflame is a fire pit plancha grill. You build a hardwood or lump charcoal fire in the center bowl. A hot-rolled carbon steel cooktop ring, 1/4″ to 1/2″ thick depending on the model, sits around it, with a grill grate over the fire. On our own grills we measure about 450–550°F on the cooktop toward the inner edge and 250–350°F toward the outer edge, while the center grate passes 1,000°F. If you build the fire toward one side, the far side of the cooktop drops to about 180°F, which is ideal for keeping food warm.

That spread is exactly what a plancha is for. Read how to control the heat zones for the details.

How to cook a la plancha

1. Heat the plate fully. On a wood-fired plancha, light the fire 30–45 minutes ahead so the steel is hot all the way through.
2. Oil the food, not just the plate. A thin coat of oil on the food helps it release. Add a little oil to the plate if it looks dry.
3. Sear hot, finish gentle. Start proteins near the fire for color, then slide them outward to cook through.
4. Do not crowd one spot. Spread food out so the steel stays hot under each piece.
5. Season simply. Salt, olive oil, lemon, garlic and parsley are the classic Spanish finish.
6. Clean while warm. Scrape the plate, then wipe on a light coat of oil to protect it.

For recipes and technique, see the plancha grilling guide and our flat top griddle recipes.

What to cook on a plancha

• Seafood: shrimp, scallops, squid, octopus and fish fillets, which would fall through a grate.
• Vegetables: peppers, asparagus, mushrooms, sliced potatoes and onions.
• Meat: thin steaks, pork, chicken thighs and smash burgers.
• Breakfast: eggs, bacon, pancakes and hash browns.
• Bread: toast it at the cooler edge to finish the meal.

Frequently asked questions

What does plancha mean?

Plancha is Spanish for "plate". A la plancha means cooked on a hot metal plate.

Is a plancha the same as a griddle?

They are close cousins. A griddle aims for even heat you set with a knob. A plancha runs very hot in the middle and cooler toward the edges, and you control the heat by moving food.

How hot does a plancha get?

Restaurant planchas often run 550–700°F, and the Michelin Guide cites about 662°F. On an Arteflame, the cooktop runs about 450–550°F toward the inner edge and the center grate passes 1,000°F.

What is the best material for a plancha?

Carbon steel and cast iron are the most common for home cooks because they handle high heat and build a natural non-stick layer with seasoning. Stainless steel does not rust but food sticks more easily.

Can you use a plancha on a charcoal grill?

Yes. A plancha insert sits on the grill in place of the grate. Arteflame makes steel kits for 22″ Weber kettles and Big Green Egg grills.