Looking at getting into griddle cooking want for outside and inside use electric 120v. Cooking area 24" w X 18" d stainless top 2 element zone temp control. Want (120v) heavy duty semi commercial (ha ha) something that will last more than a couple years (ha ha). Portable for inside & outside use --- it's about 72 lbs. -------> about $1,250.oo
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
What do you get when you blend the luxury-like quality of a griddle with 1600 watts of griddle heating technology? The new E-Series 22-inch Tabletop Electric Griddle. Now you can bring all your outdoor cooking indoors! The unit is perfect for those with limited space like an apartment or are looking to bring a hassle a
yeap --- free ship & no tax ---- want to get something (120v) in the heavy duty commercial range but still portable (it's 72 lbs ? ? ? ? ? ) --- money not too big of an issue looking for quality and long term use --- it's made in France / Providence, Rhode Island
My concern would be that each element of PSI 600 only puts out 900 watts on the 120 volt model. This means it will not heat up very fast, and you will struggle to recover temp when you load it up with food. Another problem is that if you put both 900 watt burners on high, you will likely trip a 15 amp breaker when first heating up the griddle.
For comparison, the $60 Presto griddle on Amazon has a heating capacity of 4.96 watts per square inch of cooking surface. The $1200 PSI 600 has a heating capacity of 4.1 watts per square inch. The Blackstone mentioned above has a heating capacity of 3.3 watts per square inch.
None of these numbers take into account the cook top material, or the layout of the elements. How the heat is applied will determine how even the heat is spread out over the cooking surface, and the cook top material and thickness will determine how well it holds that heat.
I would hope that the build quality of the PSI 600 is much better than the Presto, and it should last a lot longer. But at the end of the day, it won't heat up any faster, or get any hotter. For my money, I'd either go cheaper, or change the fuel source.
Last edited by WI Bubba; August 16, 2022, 07:08 PM.
Just want to add ----> cooking area is 24" w X 18" d info found on it the front 3" across where the drain hole is is not heated. That leaves a heated cooking area of about 24" w X 15" d which gives heating capacity of 5.0 watts per sq in (if did the #s right). Thanks for all your info and bringing this to my attention some things need to look at.
wag since the metal cooktop conducts heat, even if there is no element below the front 3 inches, that area will heat up, and draw heat from the rest of the cooktop. My 900 square inch Camp Chef propane griddle does not have a burner tube under every square inch of the cooktop or the grease trough in front, but I guarantee ALL of that metal cooktop gets hot.
So the 4.1W per sq inch is probably the number you should go by.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I found some more information on watts versus BTU's with cooking appliances, and the conversion is 1W = 3.81 BTUs.
That means that this 1800W electric griddle is the equivalent of a propane/natural gas griddle with 6858 BTU's. Think about that for a moment. That is basically the cooking power of the simmer burner on most stoves, but with the heat spread across a 22x18 sheet of metal.
Anyway, if we look at comparable sized table top propane griddles, such as the Blackstone 22 at 24000 BTU, or the Camp Chef Versatop 2X at 32000 BTU's, you will see there is a HUGE difference in heat capacity per square inch of cooking surface.
Having used griddles, grills, and even two burner cast iron and cast aluminum griddles on stovetops, what I think this means is that any of these plug in 120V electric griddles, due to the limitations of working on a 15A 120V circuit, will all be very limited in how fast they can heat the top, and that top is going to drop in temperature drastically when food is added, and have trouble recovering. The larger the metal cooking surface, the worse the issue will be for a device that plugs into any traditional outlet.
Unless you have a way to use a 240V dedicated circuit, and are doing a built in griddle, I just don't think an electric griddle is going to do a very good job overall. And while I know you said money is no object, I think performance per dollar spent ought to be a consideration. If you go electric and plug into an outlet, the smaller the griddle surface the better, as far as performance goes, due to the limitations of plugin devices in North America to about 1800W max.
The closest I've gotten to the level of BTU output you are talking about here is using a cast iron or aluminum griddle that drops over two burners on my gas stove, which I use over two burners with probably 8,000 BTU output per burner. I used it to flip pancakes when my kids were little. I can tell you right now that it does not heat or cook at all like my Camp Chef griddle in the backyard, or even a set of Grillgrate griddle panels on my Weber gas grill.
wag I like the cast iron plate on the bottom side of the cooktop on that Le Griddle 30". I don't see that on Blaze and some of the other options (I am looking at bbqguys.com).
If you can do NG I would. Why not? Then you never run out of fuel.
wag downside of NG versus propane is if you move, you may or may not have a NG hookup at the new house. And it limits where you can place the grill, as you have to be within 10-12 feet of the hookup for your quick-connect hose to reach.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
wag I would personally look at a nice carbon steel wok or something like that for using on your stove top, to get your indoor stir-fry type cooking done. That is the direction I took last winter, and I enjoyed learning wok cooking during the winter. This time of year the wok hangs on a hook in the pantry, and I do most of my cooking outdoors on the flat top.
Thanks ---- Inside have a stove 2 burner Lodge plate griddle used mostly for bacon & hash browns but always messy. I'll probably get a single element 120v griddle about 16" w for inside & Go with something gas about 30" / 36" w for outside.
Any indoor griddle is going to have issues with spattering grease when making bacon and such. I am not even sure I would want to use a counter top griddle because of that. The attraction of the outdoor griddle to me is keeping all the mess outside...
Not saying an electric griddle has no use. This would be untrue, I had one in the university days that was great in the dorm "kitchen". It was also used in various motel rooms, probably in violation of some agreement in the fine print.
But my smaller griddle is now the Blackstone 22 inch propane griddle. It is larger and bulkier, but it has the big advantage of not needing power. The idea behind it is that in the event of a hurricane, I will have the griddle and a couple of butane burners. The Blackstone also came with a carrying bag, but it is rather heavy. It is vehicle portable, but I would not want to take it hiking or anything.
And as far as mess goes, heat is heat. Does not matter if it is gas or electric, it is still a flat top griddle. Electric griddles are not going to splatter bacon grease any less than gas. And gas is going to get hot faster, and when you cut the gas off the heat stops just as fast. Electric is gonna have longer lag times.
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