"Grills with wide or thick stainless or cast-iron grates tend to be best at searing and browning quickly, but heavy grates can take longer to heat up.

Beware of flare-ups with fatty foods. While this is more disconcerting than dangerous, consider steering clear of grills that flared up in CR's tests if you cook several steaks or chickens at once.

If you often entertain large crowds, look for a large grill with lots of grilling, shelf, and storage space.

Main burners warrantied for 10 years or more are likely to last longest.

Make sure the rolling cart that supports the firebox and lid doesn't rattle when shaken.

Nonmagnetic stainless (pricier 300-series stainless steel) is less likely to corrode.

More heat isn't necessarily better. High-heat burners don’t guarantee quick warm-up.

Side burners with higher-rated BTU’s per hour can be faster. But don't count on a grill's side burners to simmer as well as the ones on your range."