If it's eight degrees outside and all i want to make is a single burger, piece of marinated chicken, or grilled fish, i'm not going to hassle with getting my charcoal grill going. There are enough times where i'm making multiple burgers, some steaks, or a package of brats, then usually it's worth getting the charcoal grill going. One or two burgers/piece of fish, no way, especially in crappy weather. I love the taste of grilled food so i always have burgers in the freezer, fish in the freezer, or marinated chicken in single helping size. Except for during big snow storms, i grill food usually 1-3 times a week. I even love taking lunch meat from the deli and putting it on the grill with some bacon. If though i want to quickly/easily put a handful of say deli sliced ham/turkey/chicken on the grill for a sandwhich, no way i'm spending all that time getting my charcoal grill hot for just that. Instead, i go turn on the gas grill and a minute later my deli meat or burger patty is on the grill and later toast the bun. I'm already done eating by the time charcoal would still be heating up with much less hassle and the taste is far better than anything i'd have made on the stove, plus no dishes to clean. It's was a beautiful invention for someone like me who loves grilled fod as much as i do, same for my kid. When i only had a charcoal grill, i grilled out far less, especially in winter. Gas grills have allowed me to get that grilled flavor on so many more things. Since getting my gas grill, i almost ever make any meat in a frying pan anymore unless it's something that has to be. Hell, i've even heated up leftovers on the gas grill because it's just so easy and hassle free to use, especially in bad weather.