Kitchen torching divides into two philosophies: precision cooks who want a diffused, even flame that doesn't impart fuel taste, and speed cooks who want the hottest direct flame possible for maximum crust. The Searzall is a torch attachment by Dave Arnold that screws onto any MAP-Pro or propane torch head and converts the direct flame into a radiant heat surface. The Bernzomatic TS8000 is a direct-fire torch head that burns MAP-Pro at high output. Used together they're complementary; compared head-to-head they're different tools solving different problems.

Specs Comparison

What the Searzall Actually Does

The Searzall is a radiant burner attachment designed by chef Dave Arnold after frustration with propane torches imparting a petrol taste to food. The device screws onto any standard torch head — it works best with the Bernzomatic TS8000 or similar MAP-Pro torches — and passes the flame through two layers of Inconel mesh. The mesh burns off the unburned fuel hydrocarbons and converts the pointed flame into a wider, diffused radiant heat surface.

The practical result: you can hold the Searzall 2–3 inches from food and move it evenly across the surface without hot spots or flame-kiss. Crème brûlée caramelizes without any taste of fuel. A sous vide steak develops a Maillard crust across the entire surface rather than scorching in lines. Meringue browns evenly instead of blistering.

The Searzall costs about $75 and requires a compatible MAP-Pro or propane torch head to function. The TS8000 ($50–$60) is the most commonly recommended pairing. Total setup cost is $125–$135.

Direct Flame: Bernzomatic TS8000 Solo

The TS8000 is a turbo-torch head rated for MAP-Pro or propane fuel. It burns hotter than a standard culinary torch — around 3,600°F at the flame tip with MAP-Pro, compared to 2,500°F for a standard butane kitchen torch. The adjustable valve gives you fine control from a pilot flame to a roaring cone, and the instant trigger start is reliable.

Used alone, the TS8000 sears faster than the Searzall setup — the direct concentrated flame deposits heat at the contact point very quickly. For thick cuts where you want maximum exterior crust in minimum time to avoid overcooking the center, a direct TS8000 flame can develop color faster than the Searzall's radiant approach.

The trade-off is evenness and fuel taste. A direct propane flame on food, held close for speed, can taste of unburned hydrocarbons — particularly on delicate proteins and custards. The TS8000 alone is best for situations where speed matters more than even application, or where the torch is one step in a longer cooking process.

Fuel Economics and Logistics

Both setups run on MAP-Pro or propane cylinders — the same 14.1-oz or 16.4-oz cylinders available at Home Depot, Lowe's, and most hardware stores for $6–$10. MAP-Pro burns hotter than propane and is worth the slight premium for kitchen work. A single 14.1-oz MAP-Pro cylinder lasts roughly 30–45 minutes of continuous use — enough for dozens of brûlées or multiple protein finishes.

The Searzall attachment burns through fuel somewhat faster than a direct torch because the mesh requires a continuous flame to stay hot — if you reduce to a low flame, the mesh cools and the radiant conversion stops working. This means you run the Searzall at medium-high minimum, which consumes fuel at a higher rate than spot-use with a direct torch.

Cylinder availability from hardware stores (rather than kitchen specialty shops) keeps ongoing costs low for either setup. A case of six MAP-Pro cylinders from a hardware store runs about $40–$50.

Practical Kitchen Use Cases

Crème brûlée: Searzall wins clearly. The even radiant heat caramelizes sugar uniformly without creating burned spots or imparting any flavor. With a direct torch, you need to keep constant motion and maintain more distance — achievable but less forgiving.

Sous vide steak finishing: Searzall wins on flavor and evenness; TS8000 direct wins on speed. For a 1.5-inch ribeye that's already at 130°F core, the Searzall takes 45–90 seconds per side to build crust; the TS8000 direct can do it in 25–40 seconds but requires careful technique to avoid uneven burning.

Melting cheese, toasting bread toppings, finishing a fish fillet: Searzall is the better tool in all cases where flavor integrity matters. Melting the solder on copper pipe or lighting a grill: the TS8000 direct is the appropriate tool — the Searzall is kitchen-only by design.

Best For

• Searzall Torch Attachment Sous vide finishers, crème brûlée makers, and anyone who torches food more than twice a month and cares about even results
• Bernzomatic TS8000 Speed-focused cooks who want fast crust on thick proteins and don't need the Searzall's evenness for their use case

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