Better than contact grills!

After my previous Grill had (Severin PG 2790) given up the ghost, I needed a new grill. So I put myself on the internet and read a lot of reviews and opinions. I'm stuck at the Twin Top Grill "WIK 9129", which was test winner at Stiftung Warentest and has here received very good customer reviews on Amazon. It is a so-called contact grill, ie the heating elements are not free but are integrated into the cast-iron griddle. The advantage is that such a grill is much more energy efficient, as the heat of the heating elements is directed into the griddle and "sucked" from there from the resting Grilled food is. Another advantage is that little barbecue food such. As vegetables, can not fall by the rust and grease that can not drip onto the heating element (can produce carcinogenic substances).
This works but only as one can imagine, with "flat" food to be grilled, so steaks, chops, etc. But I wanted to also grill sausages, chicken wings, spare ribs and was skeptical ... but it did leave it a try because of the good reviews.
The result of my tests is not available: it is not! The non-flat barbecue food is only on small contact surfaces; these areas are too small to durchzugaren all barbecue food, and at these points it is fast black. Was I actually previously clear ... after all: steaks etc. succeed quickly and well.

2. Test: The low-Grill "Severin PG 1511" I got for 15 including shipping (!!). As with my previous Grill with exposed heating elements all succeed here wonderfully, whether flat or crooked. Sausages are around brown, and just the way I like it. However, a lot of energy goes into the air lost and the cleaning is more time consuming than the contact grill. I do not care but, for me, it's primarily the grilling result. The drawback with the eventual cancers brisk ends materials is of course there, but I'm smoking ... and should rather quit smoking before I thought about doing me.
Now I have 2 grills at home, and the Twin Top I use only when absolutely nothing "crookedness" is to be grilled.

Funnily enough, I have seen yesterday (20.04.2010) on Kabel 1 an electric grill-test with 3 barbecues. Why funny? Because I have 2 of the 3 grills myself and I know exactly what those things can and can not do - the Severin and the Twin Top. The 3. Grill is a more expensive 220 Grill with ceramic surface.
The Severin was certified as a cheap grill everything possible negative and has made the last place. Allegedly, he would achieve at the highest level is 150 ° and thus steak grilling would take too long. I can not confirm. Maybe they caught a Monday model. My Severin is roasting, I grill almost never at the highest level, because then some not is outside too fast and dark inside through.
Sausages are not at all the way succeeded at the two higher-priced models, which can be clearly seen in the television report, as well as in my attempt. Small areas where it's brown, great! Nevertheless, it was the two grills for the evaluation point "Grill result" a "+" attests, the Severin got a "-" because of allegedly too low temperature.
Thanks to this location for the objective rating of "barbecue experts" who have not get brown, but still hot for who-knows-how-long-time cheese sausages. One sees in the television report that the cheese while cutting the sausage was tender ... but not that the testers have also eaten the little brown sausages. Whether that would have probably tasted? No matter. But I am skeptical of such television mittlerweise tests and tests of the Stiftung Warentest a long time, why would here go beyond the scope, it's just a shame that one only has to fall on your nose to be smarter.
I'm not a Severin Leaders, each grill with exposed heating elements, the same as the PG 1511 I am impressed only by the price-performance ratio of PG 1511. The Alaska grill my girlfriend in the same Peissegment is processed worse by far, the grill turns by itself.

Conclusion: Sometimes the development is the desired result over unfortunately. Especially in electric grills - the supposedly outmoded cheap barbecues with open heating elements are still the all-rounder who can do everything.