How to Choose Your Griddle

Plate thickness drives consistency

• 1/2″ plates heat quickly and suit light-duty work — eggs, pancakes, quesadillas.
• 3/4″ plates are the all-purpose standard: good heat retention for burgers and breakfast volume.
• 1″ plates hold temperature under frozen product all day — the choice for high-volume burger operations — at the cost of longer preheat.

Manual vs. thermostatic controls

Manual-control griddles are cheaper and fine for experienced cooks who read the plate. Thermostatic controls hold a set temperature automatically — worth the upgrade when multiple people work the flat-top or your menu needs repeatable results across zones. Most griddles give you one control per 12″ section, which is what lets you run a hot sear zone next to a warm holding zone.

Steel vs. chrome surface

• Standard steel plates are durable and forgiving; they season over time like cast iron.
• Chrome-mirror surfaces transfer heat faster with less flavor carryover between products, clean up quicker, and radiate less heat into the kitchen — but they cost more and scratch if crews use metal scrapers carelessly.

Sizing and placement

Count linear feet of flat-top your menu actually needs at peak — a 36″ griddle handles roughly 40–50 burgers an hour; a 48″ or 60″ adds a dedicated breakfast or vegetable zone. Remember the hood: a griddle must sit under a Type I hood, and countertop models need a sturdy equipment stand rated for the weight.