Last updated: 22 March 2026
Best Gas Planchas for Flat Plate Grilling in UK Gardens
The prawn curls, sticks to the grate, and tears in half as you try to flip it. The delicate sea bass fillet that cost £8 crumbles through the bars into the flames below. You swear, scrape what is left onto a plate, and silently add "outdoor griddle" to your mental shopping list. A gas plancha ends that frustration permanently: a flat steel surface where nothing falls through, nothing sticks, and everything sears beautifully.
If you have ever lost a prawn through your grill grates, watched a fish fillet break apart, or wished you could fry eggs outdoors, a gas plancha solves all three problems. Flat plate cooking has been the norm in France and Spain for years, and it is finally catching on in UK gardens. We tested 4 gas planchas from £149 to £699 to find which ones deliver restaurant-quality results at home.
Plancha vs Grill Grates
Fish & Seafood
Plancha wins. Fish fillets, prawns, scallops and squid cook perfectly on a flat surface. No sticking, no falling through.
Steaks & Burgers
Grill wins for marks, plancha wins for crust. Grates give sear lines. Plancha gives an even all-over crust (smash burger style).
Eggs & Breakfast
Plancha wins. You cannot fry eggs or cook pancakes on grill grates. Plancha turns your outdoor space into a full kitchen.
Plancha Materials: Steel vs Cast Iron vs Chrome
Carbon Steel (6-8mm)
Best for searing. Reaches 400°C fast, distributes heat evenly. Requires seasoning with oil to prevent rust. Most common on mid-range models (£200-500). Used by professional chefs in France and Spain.
Cast Iron (10-12mm)
Superior heat retention. Heavier and slower to heat up (15-20 minutes vs 8-10 for steel). Holds temperature when cold food is placed on it. Needs regular seasoning. Found on premium models (£400+).
Chrome-Plated
Easiest to clean, most hygienic (hospital-grade surface). Does not need seasoning. Lower heat retention than steel or cast iron. Found on commercial-style planchas. £300+ for quality units.
Seasoning Your Plancha
A new steel or cast iron plancha needs seasoning before first use. This creates a natural non-stick coating and prevents rust. The process takes 30 minutes and only needs doing once.
- Heat the plancha on high for 10 minutes until it starts to discolour (turns blue/brown).
- Apply a thin layer of vegetable oil with a folded paper towel held in tongs. Use high smoke point oil: sunflower, rapeseed, or grapeseed. Not olive oil (too low smoke point).
- Let the oil smoke off completely (5 minutes). The surface will darken.
- Repeat the oil-and-smoke cycle 3 times. Each layer builds the seasoning.
- Turn off the heat and let it cool naturally. The plancha is now seasoned and ready to cook.
