Nobody
gets up.
The Grillmate™ — Electric Stone Grill
A rectangular pan makes a cook and an audience. The Grillmate™ puts the heat in the middle of the table, so six hands reach in at once and dinner runs two hours because nobody wants to leave.
One dial. Five click-locked stages. Fat drains out through a single channel while you cook — so there's nothing left on the plate to burn, smoke, or apologise for.
Surface
Mineral stone
Control
5 stages
Grease
Pour channel
Handles
Cool touch
Stage 5 · Sound on
Twenty seconds in.
That sound is the whole reason people book a table at a Korean BBQ house. Here it is on yours.
Live surface · No cuts
All of it,
at once.
Meat one side, vegetables the other, shrimp round the edge. One surface, no queue. Six people comfortably — eight if they're friendly.
Four things
cheap plates
don't have.
Every listing in this category promises the same four adjectives. Here's the hardware instead.
The grease leaves.
The surface slopes to one flared channel. Fat runs off the food and into a bowl you hold — while you're still cooking. You watch it go.
Five stages, one dial.
Click-locked positions you find without looking down. No app, no touch panel to fail in two years. Off to sear in one turn of the wrist.
A surface that stays.
Multi-layer mineral coating over cast alloy — PFOA and PTFE free, no lead, no cadmium. Eggs slide off it. So does a wooden spatula, every night, for years.
Two cool handles.
Wide, opposed, bare-hand rated. You lift a loaded grill off the table with two hands and no mitts — which is how it gets used, so that's how it's built.
Kitchen window shut
Grill indoors.
In February.
No patio. No charcoal. No standing in the cold while everyone else eats inside.
Smoke isn't magic.
It's burning fat.
Nobody in this category explains how "smokeless" works, because most of them are just hoping. Here's the physics — and the honest limit.
01
Fat renders out
Heat pulls fat from the meat, as it would on any hot surface.
02
It runs downhill
The slope moves it to the channel instead of pooling it on the heat.
03
Nothing left to burn
Smoke is fat sitting on a hot plate. Drain the fat, drop the smoke.
The honest part: drain it and you get a wisp on the sear, not a cloud. Let sugary marinade char at stage 5 and any grill on earth will smoke. Pour off, wipe down, carry on.
Five stages.
Learn them once.
Digital displays give you a number you can't feel. These are positions your hand remembers by the second dinner.
1
Hold
Keeps cooked food warm while the next round goes on
2
Melt
Cheese, butter, garlic, eggs — nothing catches
3
Cook
Vegetables, mushrooms, shrimp, pancakes, flatbread
4
Brown
Chicken, sausage, thin pork belly — the working stage
5
Sear
Steak and short rib. Preheat five minutes here, don't crowd it
One rule and you'll never fail: preheat on 5, drop to 4 once the food is on. That's the whole technique.
Put it in the middle of the table.
Then watch what happens to a Tuesday. People stay in their seats. Phones go face-down. Somebody cooks somebody else's piece by accident and it becomes a whole thing. That's not an appliance — that's the reason to own one.
Indoors
Dinner
party.
Six people, one surface, nobody in the kitchen.
Outdoors
Camp
table.
Anywhere there's an outlet or a power station.
Cleanup · Real time
One wipe.
Done.
Pour the fat off, damp cloth while it's warm, stand it in the cupboard. Warm not hot, cloth not steel wool — that's the whole manual.
Ask us the
hard ones.
Right question, because plenty of "stone" pans are grey paint on thin steel. Ours is a multi-layer mineral coating bonded to cast alloy — PFOA and PTFE free, no lead or cadmium. It fails the way all non-stick fails: under metal spatulas and steel wool. Use wood or silicone, wipe it warm, and it stays smooth. If one ever delaminates in normal use, that's a defect and we replace it.
No. The handles are heat-resistant cool-touch, sit clear of the surface, and are rated to be gripped bare-handed at full temperature. The cord enters through the sealed control module rather than a socket dangling at the edge, so there's no exposed connection near the heat.
It drains where you point it. The surface slopes to one flared channel — hold a bowl under it, tip slightly, and the fat pours off in a stream. It can't seep from the sides because there's only one exit. Do it once mid-meal and once at the end.
Dramatically less smoke, not a vacuum — anyone claiming zero is selling you something. Smoke comes from rendered fat burning on a hot plate; drain the fat and there's almost nothing left to burn. Expect a wisp on the first sear and a clear table after. Heavily sugared marinade at stage 5 will char, but that's the sauce, not the grill. Crack a window for bulgogi night.
Yes — with power. It runs off a campsite outlet, cabin, caravan hookup or portable power station. It is not fire-powered and won't work off-grid with nothing to plug into. We'd rather say that plainly than let you find out at the campsite.
There's a natural gradient, and it's a feature once you know it. Cast alloy spreads heat outward, so the centre runs hottest and the rim slightly cooler. Sear in the middle, park finished food around the rim to hold. Same logic every Korean BBQ house uses.
Dispatched within 24 hours from local stock, tracked from the moment it leaves, free delivery. Cook on it, feed people with it, and if it doesn't earn its place on your table, send it back within 30 days for a full refund. Arrives damaged, we replace it — no photograph interrogation.
Upright. No legs, lid, trays or loose plates — one flat disc, so it stands on edge in a cupboard or slides under a counter shelf. That's why it gets used twice a week instead of once a summer.
1,242 tables,
rearranged.
4.8
★★★★★
1,242 verified reviews · 96% would buy again
5 ★
1,041
4 ★
137
3 ★
37
2 ★
12
1 ★
15
Marcus D.
Verified12 Jul 2026
★★★★★
Nobody left the table for two hours
We used to do a roast on Sundays and I'd spend the whole thing in the kitchen. Now this sits in the middle and everyone cooks their own. My father-in-law, who complains about everything, asked where to buy one.
Uses it weekly · Household of 5
Priya R.
Verified28 Jun 2026
★★★★★
I was sure the coating would peel. It hasn't.
Bought a "stone" pan two years ago that flaked in a month, so I was sceptical. Four months of weekly use here and the surface still looks new. I switched to a wooden spatula and wipe it while warm. Eggs still slide.
Owned 4 months
Tomas L.
Verified19 Jun 2026
★★★★★
Honest note on the smoke
Plain pork belly and beef: basically no smoke, genuinely surprised. Marinated bulgogi on the top setting: a bit of haze, so I open a window. Nothing like cast iron indoors. One star off only because the page could say that louder — the grill is excellent.
Apartment, no extractor
Adaeze O.
Verified08 Jun 2026
★★★★★
The oil channel is the best bit
You actually see how much fat comes out of the meat, which is confronting and also kind of great. I tip it into a bowl halfway through. Cleaning is a damp cloth and about a minute while it's warm. My old grill had a drip tray I dreaded.
Uses it 2–3× a week
Jules W.
Verified02 Jun 2026
★★★★★
Preheat on 5, cook on 4 — that's it
First attempt I put steak on too early and it stewed. Second attempt I gave it five minutes on the top setting then dropped it back, and the crust was proper. Took one dinner to learn. The dial clicks so you find it without leaning over the table.
Cooks steak mostly
Renata F.
Verified25 May 2026
★★★★★
Carried it to the table loaded, bare hands
The handles stay cool, which I did not expect from something that big and hot. Both hands, counter to table, food still on it. Stands on its edge in the cupboard next to the baking trays so it never got exiled to the garage.
Small kitchen
Kwame A.
Verified17 May 2026
★★★★★
Replaced our monthly restaurant trip
We used to drive forty minutes for Korean barbecue. Now Friday is barbecue night at our own table with cuts from the butcher. The kids cook their own, which they find hilarious. It's changed how often we do this.
Family of 4
Hannah B.
Verified11 May 2026
★★★★★
Centre runs hotter — use it deliberately
There is a gradient from middle to rim. Once I worked out to sear in the centre and park cooked pieces around the outside to stay warm, it became the thing I like most about it. Would have liked that in the box rather than discovered.
Uses it 2× a week
Diego S.
Verified04 May 2026
★★★★★
Took it camping, ran off a power station
Obviously it needs power — it's electric, that's on the page. Ran it off our battery station at the pitch and cooked for five on a picnic table. Wiped it down cold and slid it back in the boot. Carrying it by one handle is easy.
Camping + home · 3 months
Owen T.
Verified19 Apr 2026
★★★★★
No parts to lose, and that matters
My last indoor grill had a removable plate, a drip tray and a fan filter. One always went missing and the fan got noisy. This is one piece with one drain. Boring in the best way — it works, then it goes in the cupboard.
Second electric grill · 5 months
Sofia M.
Verified12 Apr 2026
★★★★★
Arrived in two days, packed properly
Ordered Sunday night, on my doorstep Tuesday morning, foam around the rim and no scuffs on the surface. Used it that evening. Nice not to wait three weeks for something shipped from the other side of the world.
Delivery: 2 days
Elise V.
Verified26 Mar 2026
★★★★★
Returned a different grill to keep this one
I'd ordered a square one with a glass lid at the same time to compare, and sent that one back. The round shape genuinely changes the dinner — no head of the table, nobody plating for everyone else. That's the whole thing.
Compared 2 grills · Kept this
Dinner in the middle. Everyone in their seat.
One dial, five stages, and a grease channel you can watch working. Free delivery, 30 days to change your mind.
The Grillmate™
Free delivery · 30-day returns