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Why choose a gas plancha?

Mobile gas plancha for outdoor use

Gas planchas – butane or propane – are ideal for outdoor entertaining A relaxed and unrestricted way to cook – there is very little smoke off a plancha – allowing you to enjoy your garden or outdoor space as soon as good weather arrives.

With a gas cylinder supply, the plancha goes wherever you go! For added convenience, there is a cart for easier transportation of the plancha and the gas cylinder.

Gas operated planchas are intended for outdoor use. For your total safety, Krampouz has fitted its planchas (except the Samba model) with a safety system that will cut off the gas supply if the flame goes out.

A gas plancha that preheats quickly

Thanks to a higher heating output and faster preheating than an electric plancha (8 minutes to reach 250 °C), gas-operated planchas are ideal for searing and grilling food with no added fat: Meat, vegetables, etc.

However, manual control of the temperature on a gas plancha does make it more difficult to master the cooking: it is more aimed at experienced cooks. 

One or two cooking zones on the gas plancha

The number of burners is the same as the number of cooking zones: one or two depending on the model, so you can cook several foods at the same time. Thanks to stainless steel burners in a U-formation positioned as close as possible to the cooking plate, Krampouz gas planchas guarantee even heat distribution and unrivalled grilling performance.

K Gas Plancha: The performance of gas with the precision of electric

To enjoy the advantages of a gas plancha whilst controlling the cooking temperature, the K gas plancha features automatic temperature control and two adjustable thermostats up to 300 °C.
i > What isautomatic temperature control? Manually adjusting the flame is a thing of the past! Simply select the desired heating temperature and the plancha will automatically maintain this temperature throughout the cooking process.

Why choose an electric plancha?

Electric plancha for indoor and outdoor use

Weather looking good for outdoor dining? Then simply plug your electric plancha into a power socket and get cooking. The hassle of having to buy and transport a gas cylinder or a bag of charcoal are a distant memory.

Thanks to IPX4 certification, Krampouz electric planchas are suitable for indoor and outdoor use. Indoors, we advise positioning the plancha underneath an extraction hood to reduce cooking smells.

Easily control the temperature with an electric plancha

The electric plancha is very easy to use and has one or two dials to adjust the thermostats up to 300 °C, depending on the number of cooking zones. Choose a model that lets you to simultaneously cook one or more foods depending on how you usually cook and on the number of guests you have over. Electric planchas preheat fast, you should allow 12 minutes for the griddle to reach 250 °C. Thanks to easily controlled temperature, the precision cooking demonstrated by the greatest chefs will no longer be a mystery to you !

Summary: differences between gas planchas and electric planchas

GASELECTRIC
Indoor and outdoor useOutdoor use only.Indoor and outdoor use : the griddle is splash-proof and IPX4-rated.
Quick preheatingQuick preheating to 250°C in 8minTime to preheat to 250°C = 12min
High precision cookingManual temperature control (not available on the K plancha which features automatic temperature control).Very precise temperature control thanks to adjustable thermostats.
MobilityUse the plancha wherever you want.Requires a nearby electrical power source.

The plancha lets you sear and cook food at very high temperature, which bring out all the flavours whilst also limiting or eliminating the need to add fat. This healthy and nutritional way to cook is growing in success and popularity thanks to its simplicity and the variety of meals you can prepare. Being synonymous with entertaining and outdoor dining, these days, the plancha is truly a way of life.

Krampouz designs and manufactures planchas for domestic use with a stainless steel plate. This material is popular with catering professionals and offers many advantages for cooking and cleaning.

Stainless steel planchas : excellent cooking performance and precise temperature control

The combination of an all-stainless steel cooking plate and a heat conducting material on Krampouz planchas is your guarantee of quick preheating and excellent heat distribution.

This unique feature of the stainless steel plancha allows it to preheat quickly (time to reach 250 °C: 8 minutes for gas planchas, 12 minutes for electric planchas), whilst also consuming less energy than a plancha with a cast iron plate. Gas planchas are fitted with stainless steel burners in a U-formation that are positioned as close as possible to the cooking plate, for even heat distribution and unrivalled grilling performance.

Being more inert than other materials, stainless steel offers more responsive adjustments in cooking temperature. Such responsiveness guarantees precision cooking and highly precise temperature control: adjust the thermostat (on electric models and the K-range), and the plate will almost instantly translate this increase or decrease in temperature. This technical feature also makes it possible to separate the different cooking temperatures on models fitted with two distinct cooking zones.

Find out more: article “Electric plancha or gas plancha? »

Stainless steel – the choice of catering professionals

Stainless steel is a very safe material that offers a hygienic cooking surface that is easy to clean. This material is particularly valued by professional chefs due to the cooking performance it provides: precision, speed of use, no added fat; And also for its hygienic properties. It is non-porous and does not absorb stains, odours or bacteria. This lets you cook on the same appliance from the starter to the dessert, without any transfer of taste.

As a manufacturer of precision cooking appliances for professionals, Krampouz has adapted this know-how to offer domestic consumers equipment that is reliable and efficient.

Stainless steel, a robust material

The stainless steel plate used on our planchas is not afraid of impacts (dropped kitchen utensils) nor of abrupt temperature changes (thermal shock). That property makes stainless steel an extremely robust material that ensures the durability of your cooking appliance.

To keep them looking like new, you should clean the plate and the frame with clean water to remove any residue.

Krampouz electric planchas are designed for indoor and outdoor use and are weather-resistant. We do, however, recommend that you store your appliance in a dry, sheltered place, protected with a cover to preserve the stainless steel shine.

Stainless steel plancha : quick and easy to clean

Stainless steel is a raw material that needs little maintenance and does not require the use of chemicals. Immediately after use, use a spatula to clear the plate of any food remnants. Deglaze the plate with cold water or ice cubes to lift off any cooking juices. Then all you have to do is rub a stainless steel scrubber or abrasive pad over the moist, lukewarm plate to clean it, and then rinse the cooking surface and plancha frame with clean water.

Cleaning the plancha plate after each use

Quick and effortless cleaning in 6 steps

The stainless steel plate can be cleaned right after you cook your meal: stainless steel is very easy to clean when it is still hot. This makes cleaning as fast as can be when you do it right after using the plancha.

  1. For your safety whilst cleaning, the plancha must be switched off and the cord unplugged if it is an electrical appliance.
  2. Using a stainless steel spatula, scrape the plate to remove the larger cooking deposits.
  3. Whilst the plate is still hot, pour over some water or add ice cubes. The thermal shock this causes will help to lift off any remaining juices. Leave it to work for a few minutes if your plate has a build-up of deposits and moisten again if necessary.
  4. Using the spatula, scrape the plate and lift off the watered-down juices.
  5. Rub the plate with a stainless steel scrubber.
  6. Rinse with clean water and a soft sponge.

Sometimes, you will want to finish cleaning the plate with some white vinegar to remove any residual odours.

We recommend that you clean the frame regularly with a damp sponge to stop any salty residues causing corrosion.

To help your plancha last for years and keep its shine, it should be cleaned immediately after each use.

i > Do not use chlorine-based products as these can corrode the stainless steel.

Watch our video tutorial on how to clean our stainless steel planchas.

Cleaning and maintaining other plancha components

Frame

The stainless steel frame of the plancha is cleaned with a damp sponge. You can also use white vinegar.

Cooking residue drip tray

This stainless steel tray is used to collect cooking residues and juices. It must be emptied and cleaned after each use in the dishwasher or hand washed.

Storing the plancha

In between uses, the plancha can be kept outdoors and through the summer on your patio. The protective lid and outdoor cover shield the appliance from external damage: wind, dust, insects, etc.

When in storage for an extended period, our recommendation is to keep the plancha in a dry and sheltered place where it will not be damaged. Ensure that you protect your appliance from dust – it is best to use a cover.

i > If after a few months of winter storage, your gas plancha will not light, then it is possible that an insect or spider web is obstructing the burners or venturis. If necessary, clean off any residues found.

Whether you grill it whole, filleted or skewered, fish is a key ingredient for plancha cooking. Variable temperature adjustment means you can achieve great barbecue results.

Although there are a few rules to follow with delicate fish flesh, once you have mastered these, you will never see red mullet stuck to the plate or a fish fillet crumbling into a mess. Below you’ll find our chef’s tips on how to perfectly cook fish with fatty flesh, firm flesh or fragile skin.

i > Before starting to cook, allow the plancha plate to reach the correct temperature before placing the fish on top of it. Always allow time for preheating.

i > After placing the fish onto the hot plate, wait until it lifts off by itself before turning it over, to avoid breaking the flesh.

Plancha grilling fatty fish

Temperature : 200 °C

Do not add any fat

Preheat your stainless steel plancha to a temperature of 200 °C. Place your fish directly on the plancha, skin side down for salmon, and do not add any fat. You can use a basting dome for the last couple of minutes for a perfect result.

Plancha grilling firm-fleshed fish

Temperature : 200 °C

Add oil and butter

Monkfish and tuna are firm-fleshed fish that require a little additional fat to cook them. On a plancha at 200 °C, grease the stainless steel by adding a mixture of grapeseed oil and butter. Place your fish on the melted fat.

Plancha grilling white fish and fish with fragile skin

Temperature : 150 °C

Grill on top of parchment paper

Add some olive oil

Red mullet and mackerel have very fragile skin making them as tricky to cook as “white” fish. To prevent the flesh from sticking and ending up in crumbs, place a piece of parchment paper directly on the plate of the plancha preheated to 150 °C. Grease the parchment paper with a drizzle of olive oil and place the fish on top. This trick creates a temporary non-stick layer.

Selecting and preparing the potatoes

For plancha grilling, use firm-fleshed potatoes that hold up well during cooking.
Before cooking: peel the potatoes, cut them, rinse with clean water and drain.

Cooking potatoes on the stainless steel plancha

Before cooking: without adding any fat, preheat your plancha to 200 °C (or 2/3 power for gas griddles). Check that the plate is at the right temperature by sprinkling a few drops of water onto it. If the water drops sizzle on top of the stainless steel: you’re good to go!

i > Sprinkling drops of water is an easy way check whether the ideal temperature for stainless steel cooking has been reached. Heat your plancha to 2/3 power and once the plate is hot, add a drop of water and watch what happens. If the water drop bubbles and evaporates, then plate is not hot enough; If the water drop rolls over the plate, the plancha is at the ideal temperature for cooking.

  • Grease the stainless steel plancha plate with a mixture of oil and butter.
  • Add the pre-prepared potatoes.
  • Once the potatoes start to brown, stir and lower the temperature to 100 °C.
  • Finish cooking at 100 °C on the stainless steel plancha.

Chef’s tip : the potatoes brown once starch is neutralised. This means that, as soon as you notice them start to brown, you can give the potatoes a stir: they won’t stick to the plate.

Before cooking

In order to cook evenly, the beef must be at room temperature. Remember to take it out of the refrigerator at least 30 minutes before grilling.

Preheat your barbecue or plancha to 300 °C for 10 minutes, on maximum power. Before you start cooking, preheat the appliance to a high temperature to sear the meat quickly and avoid water loss: the grilled meat is juicy and tastier.

Never salt red meat before cooking, as salt can harden the meat and draw out its moisture. On the other hand, you can lightly brush your beef with flavoured oil prior to cooking.

Cooking

What’s the secret to cooking the perfect piece of meat? Adjusting the cooking time based on its thickness.

Turn your barbecue to position 5. For a steak that is 3 cm thick, turn the meat over twice, cooking each side for 3 minutes twice (i.e. 12 minutes total cooking time).

If your cut of beef is 4 cm thick, cook twice for 4 minutes on each side (i.e. 16 minutes total cooking time). And what do you get? A grilled steak that is a little red in the centre.

To add flavour to the meat at the end of cooking, place a bunch of herbs in the tray of the electric barbecue.

When the cooking process is complete, remove the steak onto a chopping board. Rest the steak for a few moments before serving: This will help redistribute the steak juices for a more tender result.

Just before serving, season with freshly ground pepper and fleur de sel from Guérande.

Assessing how well done your steak is

Visual assessment

  • Very rare: the meat is dry on the surface, raw meat is still just visible on the sides.
  • Rare: the meat perspires, a thin layer of water is visible at the surface.
  • Medium rare: some small red droplets are visible on the surface.
  • Well done: the meat has shrunk, there are no more red droplets.

Using a probe to test the meat

Place the probe in the middle of the meat, inserting it into the side of the cut of beef. Proceed with cooking, alternating sides and wait until the desired temperature is reached:

  • Very rare: core temperature of 45 °C.
  • Rare: core temperature of 55 °C.
  • Medium rare: core temperature of 60 °C.
  • Well done: core temperature of 65 °C.