October 03, 2026
Gas or electric plancha: the guide to choosing the right one
Originating from Spain and the Basque Country, the plancha has become a staple on French patios. Quick cooking, perfect searing, little fat, and conviviality: it has everything going for it. The only thing left to decide is between a gas or electric plancha. Both have their advantages; it all depends on your space, your habits, and the number of guests.
The gas plancha: power and responsiveness
Its strengths
- Rapid heat-up and high power, ideal for searing meats, fish, and seafood.
- Autonomy: no need for an electrical outlet, you can set it up anywhere in the garden.
- Cooking zones: models with two or more burners allow you to adjust each zone independently, so you can sear on one side and keep food warm on the other.
Its constraints
- Strictly for outdoor use, in a well-ventilated space.
- Managing the gas cylinder: storage, replacement, and connection.
- Butane or propane: butane performs poorly in cold weather (below approx. 0 °C). If you cook in winter, opt for propane, using the appropriate regulator.
Safety rules to follow
- Check the expiry date of the gas hose, printed on it, and replace it before it expires or if it is cracked.
- Check the tightness of connections with soapy water: bubbles indicate a leak. Never look for a leak with a flame.
- Close the cylinder valve after each use.
- Never store the cylinder in a cellar or basement.
The electric plancha: simplicity and precision
Its strengths
- Simplicity: plug it in, turn it on, and it's ready. No cylinder to manage.
- Temperature regulated by a thermostat, very practical for delicate cooking (vegetables, fish, eggs).
- A solution for balconies and terraces where gas and charcoal are prohibited. Always check your building's bylaws before installing a cooking appliance.
Its constraints
- An appropriate outdoor electrical outlet is required. Avoid extension cords unsuited to the appliance's power and protect connections from moisture.
- Generally more limited power than gas: heating up is slightly slower and the plate may lose heat when adding many cold foods at once.
Other selection criteria
The plate material
- Enameled steel / enameled cast iron: easy to clean, corrosion-resistant, very common.
- Stainless steel: robust and aesthetic, favored by professionals; it requires good greasing technique.
- Rolled steel or raw cast iron: excellent heat conduction, but must be seasoned and oiled to prevent rusting.
- Hard chrome: found on some high-end planchas, very durable.
The size of the plate
A plate approximately 40 to 60 cm wide is suitable for family use. Beyond that, a 70 to 80 cm plate allows you to host more people and cook several items at the same time. Also, consider the space available on your terrace.
Practical accessories
- A lid, to protect the plate and cook food by steaming.
- A cart, to work at the right height and store utensils and the cylinder.
- An easily accessible grease drip tray.
- A cover for winter storage.
Properly maintaining your plancha
- After each use, while the plate is still warm, deglaze with a little water (or ice cubes) and scrape the residue toward the tray with a spatula.
- Wipe with paper towels, then apply a thin film of oil to protect the plate.
- Avoid abrasive products unsuited to your plate's coating and follow the manufacturer's instructions.
- Empty and clean the grease tray regularly.
So, gas or electric?
- You have a garden and host often: the gas plancha, powerful and autonomous, is the most versatile choice.
- You live in an apartment with a balcony or mostly cook for 2 to 4 people: the electric plancha is simple and practical (subject to building bylaws).
- You want to go further: integrate your plancha into an outdoor kitchen, or pair it with a pellet grill for slow-cooked and smoked dishes.
Our planchas
Discover the gas and electric planchas from Le Marquier, La Plancha Française, Pakita, and many others in our Planchas collection. To create a true outdoor kitchen space, also check out our Summer Kitchens & Méchoui.