The 5 Best Griddles and Flat-Top Grills of 2025, Tested and Reviewed

Photography: Matthew Korfhage

Griddles is a characteristic of American cuisine and short -term kitchen, as well as the heroes of all street tacos. And we tested the capacity of each heating plate to make the most characteristic foods of the flat grill.

On the seven grids that I tested for this guide, I made dozens of smashburgers, tacos, fajitas, pancakes, bands of bacon and eggs. I also gave up skin fish, pan -fried pork chops and I tested the capacity of each heating plate to cook delicate vegetables such as asparagus at lower temperatures while meat cooked at higher temperatures on a different burner.

For Smashburgers, this involved cooking at the highest temperatures that each heating plate could manage, testing the capacity of each heating plate to quickly caramelize broken meat on the heating plate, then release the meat to a spatula to return. Crepes. Presented through the heating plate, were a test of the regularity of the grill through the cooking surface. Thigh meat slabs, such as a Prok chop, have tested the capacity of the heating plate to keep the temperature during the entry.

But also, we have just familiarized ourselves with each heating plate using an infrared thermometer – check the temperature at different points along the grill surface while heated at high or low temperatures. We also ran grins against each other, checking how long it took each heating plate to heat 500 degrees fahrenheit.

Although note that faster is not always better: the grids that heat faster are sometimes less stable at the temperature, or less. Our best rated choice, the Flatrock 3 zone traeger, took 10 minutes to reach 500 degrees. But he did it evenly through the surface of the heating plate.

I myself assembled each heating plate, both to familiarize myself with the amount of work with which each customer will face, but also to descend into the nity-Gritty of the way each device is assembled: you really get to know a grill, while spending an hour to screw each part.

And above all, I put the work of cleaning and seasoning and resizing of each heating plate over time, to know its weaknesses and its hot spots, at what speed it cools and at what speed it heats – by applying the amount of effort that each heating plate needs, and to which this effort is rewarded.