On Tue, 11 Apr 2006 01:11:50 -0500, Richard J Kinch
wrote:

Roy writes:

most we have ever owned the burners just do
not hold up very long.

I don't see how anything could be different.

You have extreme heat cycling dehydrating the metal, and then storage in a
nightly condensing atmosphere. Top it off with salt contamination (from
cooking).

This is a recipe for any burner to corrode in months or a year or two.
As mentioned previously, the burner in my Char-broil 100 is now 11
years old and still going strong.
Gerry :-)}
London, Canada