Ten minutes, minimum.

About 10 to 15 minutes, with the lid closed. Any less and you’re just guessing.

Preheating does two things: it gets the cooking grates hot enough to sear properly (that’s the Maillard reaction you want), and it stabilizes the internal temperature so food cooks evenly. If you throw a steak on cold grates, it’ll stick and steam instead of searing. If you only wait five minutes, the heat hasn’t soaked into the metal yet — you’ll get weak grill marks and a longer cook time.

Fifteen minutes is plenty for most gas grills. If it’s windy or freezing out, give it a few more. If you’re just heating up hot dogs, you can cheat a little. But for burgers, steaks, chicken — ten minutes with the lid shut, then give the grates a quick brush and you’re ready to go.

Don’t overthink it. Set a timer, crack a beer, and let the grill do its thing.