My experience with a 'sear burner' is that it really isn't 'all that'. I watched a video of someone cooking two steaks on the same grill, one side with a sear burner, the other with it's 'normal' burner. Both steaks turned out the same.

When I was searching around several years ago for a grill I saw that there are mostly 3 levels. Those from $99 to around $999, those from $1000 to around $2900, and those above that. The lower level used cheap steel, cheap valves and cheap burners, all of which would rust to death in a few years. The middle level used better components (stainless in more places, valves that actually had a low setting, stainless tube burners), but there construction was a bit less (screws instead of welds). The higher end used 304 stainless throughout, heavy stainless grill surface rods (instead of porcelain steel that will eventually crack and rust), welded seams throughout the firebox and lid.

So it really depends on your budget.

What I would look for:

1. stainless steel cooking grates over porcelain. Cast iron is going to rust unless you take constant care of it. There are some stainless grates that are 'non-stick', not a coating but a special way they are made.

2.alternative lighting system. Pretty much all have electric start, either by spark or by glowplugs. The alternative "emergency" lighting Ive seen uses a 'flame tube' where you hold a match over it and the flame flows down to the burner. Nice to have it the batteries or power go out.

3. Decent rotisserie system. Look for how much weight it can support and how big the burner is in relation to the whole cooktop.

4. Lights. Sometimes good to have at night but they do get sooted up over time.

5. Easy opening/accessible splatter tray. Cover with foil and cleanup is a breeze.

6. Stainless tube, stainless cast or brass burners. They should never rust out on you.

7. Some gas grills come with dividers that separate the grill sections for each burner. This allows you to cook at different temperatures on the same grill. So one section for steak, one for burgers and one for chicken. This can come in handy.

BBQ grill source

IR burners on most grills are nice, but generally limited. Unless you contstantly cook rare steaks their use is usually a little bit restricted by their power. And even then, you can do that pretty well on a standard burner! The only exception is the Lynx Pro Series 2 IR Burner. Because of the configuration on that unit, its capable of lower temperatures so it is a much more flexible design. We've done vegetable, fish, toasted bread and more on it. But that's on a $5k+ grill!

I was originally going all-IR SS grill (I'm by the ocean) but just couldn't bring myself to parting the $6k. I ended up going with a high grade SS grill with solid SS burners and a side ceramic IR burner. It was a nice compromise and under $1.8k.

I also have the Lynx grill because we live near the beach, and salt air is brutal on metal. The pro-sear 2 burner is pretty good, but no way is it anything like searing straight over hot coals in my weber kettle, or in a cast iron skillet on my Bluestar!

If I was to do it over, I would order mine with two ceramic briquette burners, and forego the I-R sear burner, doubling the area for regular grilling. BTW, my 27" Lynx was just over 3k, not 5-6k although that might be the case for larger units...

For the best of both worlds, you might consider a side burner where you can sear your steak in a cast iron skillet, and then throw it on the grill to finish...

thanks so much, guys! has anyone had any experience with Summerset grills? one of the guys I've been speaking with is recommending their TRL 38"... and/but, i see they also have a red-brass model at 36"...

red-brass is supposed to be superior for burners, right?

anyway, appreciate any thoughts on this brand.

I'm a year and a half in with the Prestige Napoleon PRO 500 with the side ceramic IR that replaced a Kenmore and separate portable ceramic Solaire IR grill. I do find a huge difference with the searing heat of a real IR burner and thats why I had such difficulty making a purchase decision on a new grill. Sure it does not match lump charcoal - but it fires up to temp in a couple of minutes and there's no cleanup. Someday when I have when I have the luxury of time I can move back to fire and coal.

We are very happy with the Napoleon and the thick SS cooking grates are super easy to keep clean. They have an optional cast iron coal box that you can drop in place of a pair of deflectors if you want to make the grill a triple IR/gas/(easy light)lump charcoal hybrid.

Anyway, there are a ton of choices out there and it's not easy figuring out which ones are decent and hold up past a few years. Good luck