Zojirushi Gourmet Sizzler Review (2026)

Apartment cooks, couples, and small families who cook eggs, fish, burgers, and Japanese style griddle dishes with attention to temperature will get the most from this model. Anyone feeding six people pancakes at once should buy a 22 inch griddle instead.

Settings from 176 F to 425 F, marked in degrees, let you hold a true keep warm, set pancake temperature precisely, and sear at the top end. Owners consistently praise how steady the plate feels compared with basic dial griddles.

The lid changes the cooking range: cheese melts properly, vegetables steam in their own moisture, and splatter stays inside during burger cooking, a real benefit in smaller kitchens.

The titanium and ceramic enhanced nonstick plate is the premium component. Food release on eggs and cheese is a recurring highlight in owner reports, and the plate removes from the body guard for washing.

There are more pieces than a basic griddle: plate, guard, lid, and drip components. None are difficult, but cleanup is a few minutes longer than an immersible one piece base.

Against the Presto 07061 22-Inch, the Zojirushi gives up surface, 16.5 x 9.4 inches versus 22 x 11.5 inches, in exchange for degree marked control, a lid, and a keep warm setting the Presto lacks. The Presto costs far less and feeds more people per batch.

Against the Blackstone E-Series 17, both have covers and indoor ambitions. The Blackstone hood and rear grease system favor smash burgers and larger flat top loads up to 500 F, while the Zojirushi lower 176 F setting and plate quality favor delicate foods and precise breakfasts.

Ownership involves more pieces than a basic griddle: the cooking plate and body guard remove for easier cleaning, and the included lid adds storage and washing of its own. Owners value the tidy cord storage and overall build quality, but some note the number of parts to wash after a session. At 12 lbs with dimensions of 19.4 by 12.3 by 5.1 inches, it stores like a compact appliance rather than a flat tray. The routine suits deliberate cooks: cook with the lid for melting and splatter control, let the plate cool, then wash plate, guard, and lid as a set rather than soaking a one-piece base.