Electric Griddle, 14 Inch Flat Top Grill Commercial Electric Griddles Stainless Steel Adjustable Temperature Control 90℉-575℉ for Home or Restaurant Use

Some folks are content with a low wattage, cast aluminum, nonstick-coated electric griddle. They are cheap, heat up fast, and cool down fast. If that's what you want, go buy a $30 electric griddle. Commercial griddles are different. They have a thick heavy steel plate that takes time to heat up and cool down. Anything that heats up quickly also cools down quickly, which stinks for cooking. If you designed this to heat up quickly, its performance would suffer. So don't complain about it heating slowly as that's a pro not a con. :) It's small at 14", but again, it's for a good reason. A heavy 14" griddle is going to use every available watt that you can squeeze out of regular 15 amp outlet, so if you want bigger than 14", you need to hire an electrician. This one uses 1800 watts, about the limit for a 15 amp outlet. Or get a cheap thin aluminum griddle that tries to heat a 20" surface with a lower wattage (1500 watts), which will cook horribly unevenly. Unlike teflon, ceramic, titanium, or other nonstick surface, a plain steel plate will withstand decades of use without a loss in performance. Here's how I seasoned mine: 1) Unbox unit, remove packaging, clean off packing grease. Plug in and let it run at 200 degrees for a half hour or so. That bakes off any manufacturing/shipping stuff. Wipe it off. 2) Set heat to 375, and as it's heating up, I added some avocado oil, which has a high smoke point. It works far better than bacon grease or lard. Don't go nuts and pour half a cup on there - I used only one tablespoon, and that was just about enough to cover the whole plate. Set a timer for 30 minutes. 3) After 30 minutes is up, most of the smoke should be gone. Pour another tablespoon of oil on there and let it cook for another half hour. Don't forget to set your timer. Go do something else until the timer goes off. 4) Repeat step 3 a few more times, but cut back on the oil. Use just enough to wet it. I did a total of 4. Each time you repeat the step, you should notice that the brown spot that started in the middle of the griddle keeps getting bigger. The first part to brown gives you an idea of your heat distribution. Some seasoning tips: 1) You don't need as much oil. Almost everyone that screws it up did so by using too much oil. More is not better. 2) After the second round, I had enough oil on my paper towels that I didn't even need to add an oil. I just re-used the same bunch of paper towels. 3) You can stop where you feel comfortable. If the brown spot is the size of a grapefruit, you didn't season it long enough. Keep in mind when I did 4 rounds of seasoning after the initial untreated bake-off, my grill was running for 2 1/2 hours straight, with the last 2 hours at 375 degrees. 4) It's unrealistic to expect 100% coverage. Look at my second picture and you can see the corners aren't blackened. 5) If the grill is sticky, you used too much oil or didn't allow the existing oil (from the last coating you did) to smoke off. 6) I kept the window cracked so that I didn't fill my kitchen up with smoke. This was only an issue during the seasoning process.

If one likes to cook, a good griddle is a sine qua non in a kitchen. Alas, I'd never had one until I found and purchased this unit. FINALLY I can cook enough pancakes for two people at one time! I can make an entire breakfast, even, including hashed browns, eggs, and bacon, all at the same time. Granted, the unit is large and weighty, so has to live on the counter top in an unused area—impossible to work it in and out of a cabinet! I move it onto my kitchen island when I want to use it. The thing is easy to clean with a grill brick. It draws a lot of power, and one mustn't try to share the same outlet with anything else while using it. Also, the temperature markings are placed as intervals of degrees Celsius, just converted to Fahrenheit; so you'll have to estimate your degrees in the US. Not an issue to me. This unit is what I've always needed, and is well-made and well-designed. 👍👍👍👍

I have used this griddle for the past month over 15 or more times. Cooking breakfast, dinner for the past month. Cleaned and seasoned the flat top when I got it. Heats up fairly fast, cool down takes some time, but is expected. The longer it takes the better it is for retaining heat. The center and back of the grill seems the hottest, with the front a bit cooler which is great for keeping stuff warm or cook at a slower temperature. Seems very well made and heavy. Was packaged good and it was well protected on the inside of the box. Can't speak for the durability yet, time will tell. Also, its very easy and fast to clean.

This griddle is great and easy to use, when it WORKS. However, sadly the product didn’t last long and just stopped heating. We tried different outlets to make sure and nothing. Very disappointing as my dad and I really did our best taking care of it. If you’re looking for something reliable, I would buy from somewhere else.

I am a xhef with over 40 years experience in kitchens and this griddle is the real deal for caterers, small restaurants, and backyard cooks. It would be great for everyday cooking at home but it takes about 15-20 minutes to get hot enough to cook on and unless I am cooking for a small army I would rather use my electric skillet that heats up in 3 minutes. The reason it takes so long to heat up is becuase of the thick stainless steel griddle top. A few months ago I thought I found the perfect griddle from Blackstone for around $250 but I used them for an 8 hour festival, and they warped after 5 hours. This little grisdle will never warp and I will be buying another on or two. Be prepared to not plug anything else on the same circuit break as this baby requires the full 15 amps at 1800 watts of power usage. As with most griddles, the temperature fluctuates in different areas with the center being the hottest. The temperature variance is not too bad and I used the bottom right corner for holding. NOTE: The advertisement sats the griddle get up to 572 degrees of which I found to be about 50 degrees shy of what actually happens. I cook at 550 degrees so that was a bit disappointing but I ran a cooking test outdoors in 60 degree weather and even though I didn't achieve temps greater than 450 degrees, my food cooked off pretty well. I cook a lot of carne asada and my next test will be how many pounds I can cook at a time and still get the meat caramelized. My guess is about 2 pounds.