Thread replies: 4
Thread images: 1
Thread images: 1
I'm confused about these things. How do they seemingly maintain the perfect temperature, browning any amount of meat you throw on it (not boiling), yet not burn anything immediately either? I've seen them squirt a ton of water on vegetables at hibachi places, but it still stir frys nicely. Does it have a temperature sensitive grid that somehow brings a cold spot back to heat very quickly? How do I manage this at home besides cooking in batchlets?
>>
>>9423477
>>9423477
It's a big ass slab of iron heated by a propane burner. I know what you mean though that it's difficult to burn things on. When I was a cook I loved using the flat top for tons of stuff. It's like a big ass pan.
You definitely get hot spots on it though. Usually the middle of the flat top will be much hotter and maintain its heat better then the edges.
You don't manage it at home, unless you buy a flat top. Cooking in a pan is no different except on a smaller scale. Cooking in batches will just help maintain a steady level of heat.
>>
>>9423512
>It's a big ass slab of iron heated by a propane burner. I know what you mean though that it's difficult to burn things on
this. Iron distributes heat well. You could sit on it and it would distribute the heat gradient pretty well. This is why they're so expensive to run outside of commercial operations. I'm always asked by customers to install a big ass griddle in their kitchen. I laugh at them and say i'm doing them a favor by saying no.
>>
>>9423477
plus there is multiple burners a that you can control making one side hot and the other not so much
Thread posts: 4
Thread images: 1
Thread images: 1