The 8 Best Cooking Torches
Updated by · How we research
Butane and propane kitchen torches compared for creme brulee, sous vide steak and charred vegetables. The Iwatani PRO2 leads for its wide, even flame. When users buy our independently chosen editorial choices, we may earn commissions to help fund the Wiki.
Fuel decides most of what a kitchen torch can do. Butane models run at a gentler heat that suits a sugar crust, while a propane torch from the hardware aisle can sear a steak in roughly half the time. Either way, check for a safety lock; federal rules treat butane torches as lighters that must resist small children.
Editor's Notes
November 1, 2026, by Ezvid Wiki Editors:
The Iwatani PRO2 now leads because its wide flame handles both a sous vide steak and a creme brulee, the two jobs that bring most readers here. The Bernzomatic TS8000 stays for fast searing, and the Jo Chef Superior RX stays for sugar work. The list now spans gentle butane torches and hot propane guns, so it says plainly which suits which job.
We dropped the EurKitchen TNG-2018, the SearTeq attachment and the Booker & Dax Searzall because they're no longer sold new. The Bernzomatic 4500HS is a wide hardware torch that repeats the TS8000's job, the Master Appliance PT-2000Si is a plumbing head, and the FunOwlet, Cadrim and IdeaCone generics gave way to picks with clearer documents and safety locks.
The best evidence came from a Serious Eats comparison of nine torches that timed steak sears and judged sugar crusts. We also read the 2025 federal recall of a popular butane torch sold without a child lock; that brand isn't on this list.
Earlier notes
February 11, 2021, by Brett Dvoretz:
After reviewing the models on the market, we still stand by 90 percent of our recommendations from the last time we visited this list. In fact, we would still recommend all of previous selections if not for the fact that the Booker & Dax Searzall is suffering from availability issues and is often hard to find in stock. Because of this, we believe it is more helpful to our readers to include a different option that can actually be purchased when you need it. In this case, that meant adding the EurKitchen TNG-2018, which we like for its smart safety features. Also, the SearTeq Attachment can perform many of the same tasks as the Searzall, as both are designed to spread out the heat from a blowtorch for more uniform searing. With all of that said, we did still include the Searzall as a special honor and linked directly to the company's website, where you may sometimes find it in stock. Just be aware that you will also need to buy a separate blowtorch and it does cause excessive fuel usage.
December 11, 2019, by Christopher Thomas:
There are three main types of torch commonly seen in kitchens. The least expensive and most compact is the refillable variety such as the Jo Chef Kitchen. This type isn't incredibly versatile, but they are generally pretty cheap. The Cadrim 18051 and IdeaCone Culinary are two- and five-nozzle variants on this simple style, and their wider output adds a little margin of error when you're toasting touchy desserts like creme brulee and meringues. It should be noted, though, that this type doesn't generally have a wide and hot enough flame for searing steaks.
Another type commonly found in kitchens is designed to screw onto disposable butane canisters. The FunOwlet 01 is relatively low-priced and works just fine, and the Iwatani Pro 2 is slightly more refined but about twice as expensive. With patience, these can be used to finish a steak or two, but they work pretty slowly as their flame isn't much larger than that of the first torch type mentioned.
Probably the most useful variety is the one actually meant for use in soldering, home and auto repair, and other, larger ventures, the propane blowtorch. The Bernzomatic TS8000 and the equally well-made Master Appliance PT-2000SI take full advantage of either propane or MAPP gas and can reach well over 3,000 degrees Fahrenheit. Their high temperatures and large flame size make them excellent choices for searing steaks prepared using sous vide machines without adding the gray ring that comes along with pan-searing. The Bernzomatic 4500HS is only different from those two by virtue of its wide nozzle that, while intended for activating shrink wrap, works quite well for searing.
We also included the SearTeq Attachment and Booker & Dax Searzall because, while they do still require you to supply a torch, they can turn a super-hot and slightly unwieldy blowtorch into a relatively easy-to-use device with diffused heat rather than a tightly focused flame.
Butane Or Propane: Match The Fuel To The Job
Butane torches either hold a small refillable tank in the handle or screw straight onto a standard butane can, the kind sold for camp stoves.
Kitchen torches split into two families. Butane torches either hold a small refillable tank in the handle or screw straight onto a standard butane can, the kind sold for camp stoves. They're compact and controllable, and makers rate them at roughly 2,000 to 2,700 degrees Fahrenheit. Iwatani, for example, lists 6,300 BTU per hour and about 100 minutes of flame per 8-ounce can for its PRO2.
Propane torches thread onto a 1-pound cylinder from the hardware store. They're far hotter and work better in cold weather or outdoors. In a Serious Eats comparison of nine torches, a propane Bernzomatic TS8000 seared a steak in about a minute and a half, while the best butane model took about two minutes and 45 seconds. The same propane torch was too strong for a delicate brulee.
So buy butane if desserts, meringue and melting cheese are the main jobs, and propane if you finish thick sous vide steaks or roasts. Plenty of cooks keep one of each.
Safety Locks, Recalls And Fuel
Federal rules treat butane torches as multipurpose lighters, which must resist children. In April 2025 the U.S. Consumer Product Safety Commission announced the recall of about 33,650 Sondiko S400 butane torches because they lacked a child-resistant mechanism. Look for a lock you have to slide or press before the igniter works, and keep torches and fuel out of reach.
Fuel is never included. Use refined butane (sold as triple- or quad-refined) in refillable torches, since impurities clog the small nozzle. Fill with the torch upside down, then let it sit a few minutes before lighting so the gas settles. BBQ Report also advises against leaving fuel in a hot car and suggests keeping a fire extinguisher rated for flammable liquids nearby.
Propane torches need more care indoors. Use them under a running hood or outside, and hold the cylinder upright: tipping the head down can push liquid fuel into the flame and cause a flare.
Getting A Clean Sear Without A Fuel Taste
A blue flame means the gas is burning completely. A yellow or orange tip means it isn't, and that can leave soot or a faint gas taste on food. Serious Eats found no clear taste difference between butane and propane when both burned cleanly, so the flame matters more than the fuel.
Let the torch run for a few seconds before it touches food, adjust it until the flame is blue, then keep it moving a few inches from the surface. BBQ Report suggests no more than about two seconds on any one spot. Pat meat dry first so the heat browns the surface instead of boiling off moisture.
For creme brulee, sprinkle a thin, even layer of sugar and work in small circles from the edge in. Stop as soon as it turns amber; the sugar keeps cooking for a moment after the flame leaves.
How we researched this
We compared 20 torches and torch attachments, including every pick from the earlier list, read makers' specifications and warranty terms, studied a Serious Eats comparison of nine butane and propane torches, looked for patterns in owner feedback, and checked every brand against U.S. Consumer Product Safety Commission recalls.
Frequently asked questions
Is butane or propane better for searing sous vide steak?
Propane is faster. In a Serious Eats comparison, a propane torch seared a steak in about half the time of the best butane model. A butane torch still works, it just takes longer per side.
Can I use a hardware-store torch on food?
Yes. Propane and MAP-Pro burn cleanly when the flame is blue. Use a torch reserved for the kitchen, and keep it moving so it browns the food instead of scorching one spot.
Why does torched food sometimes taste like gas?
A yellow or orange flame means incomplete burning, which can leave soot. Let the torch warm up, adjust it to a steady blue flame, and hold it a few inches from the food.
Is it safe to use a kitchen torch indoors?
A butane torch is fine indoors with some ventilation and nothing flammable nearby. Propane torches put out much more heat, so use them under a running hood or outside, and keep an extinguisher close.
What butane should I buy for a refillable torch?
Refined butane, sold as triple- or quad-refined. Cheaper fuel can clog the nozzle. Can-top torches such as the Iwatani PRO2 use the standard cans sold for camp stoves.
Is there an alternative to the Searzall attachment?
The Booker & Dax Searzall is no longer sold new. A wide-nozzle propane torch such as the Flame King YSN91061PRO spreads the heat in a similar way, though it doesn't filter the flame through a screen.
