I have an old Mastertouch, which predates the gold and platinum a bit, as well as a large gasser. I try to use the grill that will cook the item the best regardless of fuel. Even though it's tempting to just push that button and get on with it.
I think most folks problem with charcoal =weekend and gas=weekday comes from the thinking that charcoal is slower to come to temp than gas.
Most weekday items don't require a full chimney of coals to cook. A couple of 8 or 9 oz. steaks will sear and finish quite nicely over a little more than half a chimney of lump. Boneless breasts are about the same. This amount of fuel only takes about 6-8 minutes to ignite fully and is then at cooking temp. A gasser takes at least 10 minutes to come to high, and tastes like, well..., not charcoal.
If you really want to see some heat from your kettle using a smaller amount of fuel order a set of char baskets from Weber. You can find them under the Performer parts listing, (these are welded steel rods), and under the Mastertouch listing (these are stamped steel and they still lasted me over 10 years before I replaced them with the Performer set. They are so cheap it's a laugh.