How we tested
We liked the idea of grilling shrimp or beef tableside, just like in restaurants, so we decided to test indoor grills. After dismissing models that required hard-to-find fondue fuel or denatured alcohol, we purchased six brands in two styles: electric and those designed to sit on a stovetop burner. The stovetop models didn’t get hot enough and are not recommended. Among the electric versions, one brand earned a full recommended rating. It most closely mimicked the heat of an outdoor grill and produced the least smoke, due to a basin you must fill with water before cooking.