Gas grills offer many advantages to the outdoor barbeque chef. Chief among them are rapid heating. easy cleaning and convenience.
Gas grills start with the push of a button. Give them a minute and they are up to grilling temperature and ready to go. Just put your meat on the grill and you are on your way to a great meal. Gas grills are great if cooking outdoors is a regular part of your lifestyle and not just a special occasion activity.
There is no messing with charcoal nor lighting fluid. There is no issue of dealing with burnt out coals when you are done. Your only responsibility, other than cooking great steaks, is to make sure you have enough gas if your system uses a portable tank. That, and cleaning the grill when you are done, which is a lot easier than cleaning a charcoal grill with its heavy carbon coating.
They also provide much better control of the cooking temperature, which can be important when grilling some kinds of meats. Many grills have multiple burners, so that you can cook your steaks on high while you grill the veggies on low. The low heat can also serve as a food warmer for the people who want their steaks rare while the steaks of the people who prefer their meat well done continues to cook.
In addition to one button lighting, there is no problem lighting the grill in the wind. There is also no exposed flame to worry about when small children and pets are around. The lack of an exposed flame also allows the gas grill to be used in smaller spaces like patios and decks near the house, places where you might be hesitant to start and use a charcoal grill due to the necessity of an open flame.
A few of the best brands are Weber gas grills, Brinkmann gas grills, Jenn air gas grills, Uniflame, Ducane, Nexgrill and other natural gas and char broil grills.
Charcoal grill lovers will argue endlessly that meat tastes better when grilled over charcoal, and most people agree. Some gas grills include a small metal box containing wood chips. This "smoker box" is used to give a smoky flavor to the grilled meat, partly in response to this objection. Charcoal grills are considered better if you are barbequeing "long, low and slow."
Lately, gas grills are becoming more and more sophisticated. Some now include an infrared heating capability to the back of the inside cover of the grill. This radiant heat source provides heat from the top and is great for rotisserie items like roasts, chickens and pork. Many mid range models offer rotisseries.
The biggest knocks on gas grills are the lack of "authentic barbequed flavor" and the fact that the temperature will not get as hot as with a charcoal based grill. Some chefs recommend a very hot heat source to "sear in" the juices on steaks before cooking them at a slightly lower temperature.
One final point worth noting: the great steakhouses of the world - who charge a lot of money for their meals and can therefore afford any type of grill - almost universally cook with gas grills.