We have a large Kenmore 5 burner gasser but rarely use it now. It's convenient, but it's that occasional through cleaning that I don't like.....and that grease tray.
But I do like the gasser when doing late night last minute type grilling. It's quick.
it has been shown that the flavor of grilled food, if done properly, is the same, be it cooked over gas, or charcoal. But there are qualifiers. Does the charcoal have chips of wood in them, to produce smoke? If so, that smoke will alter the flavor of the food. Is the grill operated with the cover on? Is the food cooked by direct, or indirect heat? Are wood chips added to the heat source?
I seriously disagree! Flavor is as much a result of the fuel used as any choice of spice/flavoring, qualifiers or not. I could care less if a gaser can heat up faster than getting to "hot coal" state with charcoal. Sacrificing taste for speed don't cut it, IMO. Who has shown and how did they show that taste is the same? Even a caveman steak has better flavor than one cooked on a gaser, IMO.
Emeralds are real Gems! C. caninus & C. Batesii.