I Tested 10 Kitchen Torches to Find the Best for Caramelizing Crème Brûlée and Other Fiery Tasks

One morning, when I was a young line cook, I got into the kitchen before anyone else. I had to process an entire case of red peppers into roasted peppers, so I took advantage of the opportunity to turn on 12 gas burners and start flame-roasting those suckers. The chef arrived shortly after, laughing at me as I moved, extremely harried, from burner to burner, turning almost two dozen peppers. He pulled me aside and showed me how to reach the same end without running up the gas bill: He laid the peppers out on a sheet pan, lit a propane kitchen torch, and charred each one in quick succession.

Later in my career, a torch became an indispensable tool in my kitchen. They're essential for crème brûeé, and can add crispness to poultry or fish skin that might have gone flabby while waiting to plate. I’ve also used them for lighting charcoal chimneys, wood, and smoker chips. (I’m using these examples to take attention away from me just liking fire, if I’m being honest.) Kitchen torches have significantly evolved from the utilitarian propane torches of my early career, and I jumped at the chance to test the latest incarnations. I took 10 butane and propane torches into the kitchen and lit ‘em up to test them out.

The Winners, at a Glance

The Best Kitchen Torch

Messermeister FT-912 Cheflamme Culinary Torch

$60 at Amazon $60 at Sur La Table View on Messermeister.com

The Messermeister is a compact butane torch that’s small enough to fit in most any drawer. It produced a three- to four-inch, clean-burning blue flame that performed consistently well in my tests.

Another Good Kitchen Torch

Rösle Butane/Propane Kitchen Torch

$70 $41 at Amazon $70 at Crate & Barrel $170 $102 at Macy's

This torch from Rösle is another top performer. It was slightly larger than the Messermeister, but not enough to cause a storage issue.

The Best Cylinder-Mounted Kitchen Torch

Iwatani PRO2 Culinary Professional Butane Torch

$40 at Amazon $43 at Walmart View on Bakedeco.com

The Iwatani torch is a good pick for anyone who uses a kitchen torch frequently. The nozzle and ignitor fit atop a large butane cylinder, increasing the fuel capacity and minimizing refilling while providing adjustable heat and flame lengths for multiple applications.

The Best Propane Kitchen Torch

Bernzomatic TS 8000 Trigger Start Torch

$100 at Amazon

Propane burns hotter and faster than butane, so it can be a good choice for folks who need a more intense flame, although it isn’t limited to unbridled heat. The Bernzomatic torch is easy to use and has a wide range of flame lengths and intensities, enabling fast charcoal or smoker chip lighting while still being delicate enough to caramelize sugar without burning.

The Tests

• Flame Test: The first, most basic test was to fill the torches with fuel (if applicable) and light them up—because, fire. But I wanted more than just fire: I was looking for a quality flame. Following the instructions for each torch, I filled them with butane or attached a butane or propane cylinder to the torch head. I noted whether they were easy or difficult to fill and if I got coated in fuel in the process. Then, I navigated the various child locks, lit the torches, and turned them to their highest settings. I measured the (approximate) flame length and noted the flame’s color. 
• Heat Test: All the torches that list a maximum flame temperature show a scorching flame, ranging from 2,000°F to 2,700°F. But how well does that intense heat transfer? I turned each torch to high, aimed the flame at the center of a cast iron pan, and set a timer for 30 seconds. When the timer went off, I traded the torch for an infrared thermometer and took the temperature of the spot I heated. I used four identical pans, cooling each before reuse to ensure a stable starting point, although I did sacrifice one in the name of research when it cracked from the direct heat.
• Crème Brûlée Test: What would a kitchen torch test be without trying one of its most common uses? I made a batch of crème brûlée and caramelized one with each torch. I looked for an evenly caramelized, crunchy sugar coating without the top becoming burnt and bitter. I tracked the time it took to get there and noted how easy each torch was to operate within the confines of a home kitchen. Could I work the child lock, ignite the torch, and adjust the flame without accidentally aiming the torch at the curtains or similar flammable decor? Finally, butane has a reputation for imbuing a distinct flavor to food. I tasted the finished product to see if there were any traces of chemical flavor.
• Browned Steak Test: The winners of the previous rounds of testing moved on to browning steaks. I cooked seven filet mignons using the reverse sear method. When the steaks finished resting, I browned each steak using one of the winning torches. This was a rare chance to get a bird’s-eye view of the Maillard browning reaction. I turned each torch to its highest flame and started a stopwatch to measure how long it took to brown the steak’s surface evenly (or not). Since applying intense heat to a steak’s surface can raise the internal temperature, I recorded the starting and ending temperatures of each, the time to brown, and my impressions of the end product.

What We Learned

What’s the Difference Between a Propane Torch and a Butane Torch?

Both fuels are carbon-hydrogen compounds. Propane (C3H8) has a lower boiling point (about -43°F) than butane’s (C4H10) 28°F. Propane burns hotter and faster than butane (making butane more efficient long-term,) and requires a larger fuel canister. While hotter may seem better, remember that a propane torch is larger and bulkier, and see what I said about power above. Another advantage of propane is that it stays liquid in colder temperatures and can be used and stored outdoors in cold weather, while butane prefers indoor temperatures for its best performance. Butane can sometimes impart a chemical taste if used too zealously, though I found most torches were hot enough to avoid long contact and off-flavors.

Filling Torches With Butane Can Be Messy

Some butane torches required being filled with butane (versus screwing on a tank, like on the Iwatani PRO2). So I turned the torches upside down and filled them via the small port at the bottom of the torch. Butane is packed under pressure, keeping it in a liquid form. If the fitting between the canister and the torch’s fill valve is tight, there’s an exchange of compressed butane from one high-pressure canister to another. But if the fitting isn’t tight, butane escapes in liquid form, boils rapidly, and cools everything around it. I got a lot of boiling butane on my hands and feet this way.

Angle Changes Airflow

All combustion requires air. When a torch operates at its best airflow, it has an almost pure blue flame. In many cases, the torches had a blue flame when I first ignited them in their upright positions, but when I changed the angle to point the flame at a pan or food, the flame developed an orange tip, and sometimes half the flame turned orange. This is because the airflow changed, which changed the gas-to-air ratio, and therefore, the gas didn’t combust as thoroughly as when the torch was upright. That orange flame signifies a cooler burning temperature and a less efficient heat transfer. 

More Powerful Doesn’t Necessarily Mean Better 

If you have a powerful torch, it should finish your crème brûlée faster, right? It certainly will, but consider that the heat you’re applying to the sugar has to radiate through the sugar before the top burns. The Sondiko Butane Torch caramelized the sugar’s top nicely, but it cooked too fast and didn't penetrate through the top layer, leaving a grainy crust. The Jo Chef Kitchen Torch left a crisp top layer on top of a slightly chewy lower layer, doing a better job with the heat penetration but not quite getting the sugar where it needed to be. The chart below shows the time it took to brulee the topping and the results.

Kitchen Torches Weren't Great for Browning Meat

I’ve used torches for a variety of applications, but I never found them particularly useful for browning meat. The flame pattern of a torch is focused on one point, which is why I aimed the flames at the center of a cast iron pan when gauging their heat output. So, when browning steaks, you’ll need to move the torch at just the right moment, like when caramelizing sugar: Right when the meat develops a rich brown color, but before it burns. Then, it’s time to move to the next part of the steak. It’ll do in a pinch, but there are several easier ways to get them browned with an even crust.

While we’re on the topic, let’s examine each torch, its highest stated flame temperature, and how hot it got a cast iron pan. Looking at the heat after 30 seconds, it’s understandable that browning meat can be a challenge at these lower temperatures.

The Criteria: What to Look for in a Kitchen Torch

You should be able to easily fill the torch, navigate any safety locks, adjust the flame, and turn it off. A torch that allows you to adjust the flame minutely is ideal. You also want a clean-burning blue flame that is at least three inches long, because if a flame is too short, you’ll end up working so close to the target that your hand blocks the view. A longer flame is also good for fine-tuning your browning or ignition, allowing a more pinpoint focus. In short, a good kitchen torch shouldn’t be a single-purpose tool. It should be capable of browning sugar, melting cheese, crisping fish or poultry skin, and—in a pinch—lighting charcoal or smoker chips.

Our Favorite Kitchen Torches

The Best Kitchen Torch

Messermeister FT-912 Cheflamme Culinary Torch

$60 at Amazon $60 at Sur La Table View on Messermeister.com

What we liked: The Messermeister produced a consistent three- to four-inch blue flame that did an excellent job of heating and browning. The flame was adjustable for more intense or subtle purposes, making it versatile. It had a safety lock to prevent accidental ignition and a stand, which is nice for ensuring stability in a crowded work area. It was also relatively easy to refill with butane. Although it has a top temperature rating of 2,000°F (the lowest I found), it ranked third when I measured how hot it could get a cast iron pan. It also created an even, crunchy crust when I used it to caramelize sugar.

What we didn’t like: I found the combination of the safety lock and piezo ignition (read: it's self-igniting) clumsy to navigate one-handed.

Key Specs

• Fuel type: Butane
• Dimensions: 3 x 6.75 x 3.5 inches
• Safety lock: Yes
• Built-in igniter: Yes
• Flame color: Blue

Another Good Kitchen Torch

Rösle Butane/Propane Kitchen Torch

$70 $41 at Amazon $70 at Crate & Barrel $170 $102 at Macy's

What we liked: This compact torch from Rösle was a close runner-up to the Messermeister. I had mixed thoughts about its heating capabilities when it only heated a cast iron pan to 263°F. But when I used it to brown a steak, I found it to be a powerful little torch. It had an “always on” flame lock that allowed me to adjust the flame intensity without fear of extinguishing it, and the flame burned blue in almost every position I held it. Its compact size and compact (not small) flame allowed accuracy and versatility.

What we didn’t like: This is another torch I found clumsy to light one-handed, thanks to its safety lock.

Key Specs

• Fuel type: Butane and propane
• Dimensions: 7 x 3.5 x 5 inches
• Safety lock: Yes
• Built-in igniter: Yes
• Flame color: Blue

The Best Cylinder-Mounted Kitchen Torch

Iwatani PRO2 Culinary Professional Butane Torch

$40 at Amazon $43 at Walmart View on Bakedeco.com

What we liked: This was a very uncomplicated torch to use. It was ready to go after simply mounting the torch head to a butane cylinder (rather than filling a tank inside the torch). The on/off dial was also the flame adjustment knob, which ran from three to four inches to over six at its highest setting. Because of the ample fuel supply, the Iwatani is a good choice for those who see themselves frequently using a torch. It had intense heat, as evidenced by my cast iron pan splitting in my test—it also set off my smoke detector while brow112ning a steak. But it could be subtle, too. It made a smooth, glassy sugar crust on my crème brûlée with no burnt spots. 

What we didn’t like: It’s bulky and not as nimble as its smaller competitors, and I got a trace of butane flavor in my crème brûlée.

Key Specs

• Fuel type: Butane
• Dimensions: 7.25 x 2.75 x 1.5 inches
• Safety lock: No
• Built-in igniter: Yes
• Flame color: Blue with orange that settled into blue

The Best Propane Kitchen Torch

Bernzomatic TS 8000 Trigger Start Torch

$100 at Amazon

What we liked: If you dislike single-purpose tools anywhere near as much as I do, the Bernzomatic torch might be a perfect choice for you. In the interest of full disclosure, I have a few decades of experience working with earlier models of this torch. Since it’s a propane torch, it burns hotter than butane and requires a larger fuel canister. At first lighting, it provided a five- to six-inch pure blue flame. It doesn’t mess around. But it was amazingly easy to throttle down, giving my crème brûlée a nice, glassy crust. With that said, moving the flame at the proper time took a little more agility, as the shift from perfect to over-caramelized (burnt) happens quickly. It turned a steak black in 30 seconds at a higher flame setting, setting off my smoke detector in the process. I’ve also used this torch to light charcoal, smoker chips, and wood-burning grills and do ad hoc plumbing repairs.

What we didn’t like: The propane cylinder was much larger than any of the self-contained torches or even the butane cylinder-mounted Iwatani. The extra size and weight cut down on the torch's nimbleness, so developing a light touch with something this size could present a learning curve. The increased height could also present some storage problems.

Key Specs

• Fuel type: Propane
• Dimensions: 5.25 x 2 x 12.25 inches
• Safety lock: Yes
• Built-in igniter: Yes
• Flame color: Blue

The Competition

• Jo Chef Kitchen Torch: This torch had one of the most impressive spot-heating temperatures in my tests, but it also delivered a chewy, not-fully-caramelized crust on my crème brûlée. 
• Williams Sonoma Kitchen Torch: The Williams Sonoma torch was perfectly middle-of-the-road—not the hottest, but not the least powerful either. It made a nice, even crust on my crème brûlée, but it left my filet looking a bit anemic, even after spots of meat started smoking.
• Sur La Table Kitchen Torch: The Sur La Table torch had a powerful flame but could only get the brûlée crust to a soft caramel before scorching.
• Hawkins New York Kitchen Torch: I’m going to assume the best and say that I probably got a defective model. No matter how many times or how long I filled this torch with fuel, it wouldn’t hold enough fuel to finish any tests. 
• JOBON Torch Lighter: This torch looks more like it belongs on a desk in a well-appointed library than in a kitchen. It had the lowest heat of the lighters that could complete the test, and it made a nice, even crust for crème brûlée, but it could only slightly brown a steak.  
• Sondiko Butane Torch: The Sondiko is also a low-powered torch, only heating a cast iron pan to 273°F after 30 seconds. It made a grainy, not completely melted sugar crust on my crème brûlée, and a beige steak, if that’s even possible. 

FAQs

Where can I buy butane for a kitchen torch?

You can purchase multi-packs of large or smaller single canisters at most major retailers, such as Amazon, Walmart, and Home Depot.

Is a kitchen torch worth it?

That depends on how frequently you use it and if you have alternative tools to accomplish the same task. Using crème brûlée as an example, how often will you make it? One could use an oven broiler to finish the top, but most aren’t powerful enough to caramelize the topping before heating the custard. I’ve found that when I get a new kitchen toy, I tend to find uses for it simply because I can. Sometimes, that novelty wears off and I pass the product on; sometimes, I stick with it.

Is there a food-grade torch?

Almost all propane and butane torches are safe for food use. Ensure that they’re easily cleanable for food safety.

Why We're the Experts

• Greg Baker is a multi-time James Beard Award-nominated former chef from Tampa, Florida. 
• He’s reviewed electric knives, coolers, non-alcoholic beer, and more for Serious Eats.
• For this piece, he tested 10 kitchen torches and subjected cast iron pans, steaks, and crème brûlée to intense heat and scrutiny.