I didn't answer grilling surface. Cast iron is the best, but I only see that in EXPENSIVE units.
The ceramic coated grids chips easily. The chromed wear through and rust. Both of these often sag too.
The burner itself is something to consider. Coated sheet metal doesn't last. Cast iron or aluminum would be better. I think there are some stainless steel ones now but I've never used them. They could be good if well built, but if they're just thin stamped stainless, I don't think they'd be any better.
Phil |