Had to pick between a flat top and a 6-burner range for my new kitchen. Went with the flat top last month and I'm already ordering the 6-burner.

I run the line at a medium place in Portland. Thought the flat top would be faster for breakfast service and stir fry stuff. It is fast, I'll give it that. But I can't keep more than 3 pans going at once, and the heat zones are a pain when I need one side ripping hot and the other low. Got crushed during a 60-cover brunch on Sunday. My old line cook buddy warned me this would happen. Anyone else make this swap and regret it?

2 comments

2 Comments

angelas781mo ago

Haven't you ever worked with a flat top on a real busy line before? Most places I know use them for breakfast and maybe stir fry, but they're not meant for running a full service with multiple pans at different temps. The heat zones are tricky, you're right, but the real issue is trying to treat it like a 6-burner. You can't get that kind of control on a flat top. The heat just spreads out too much unless you're real careful. I'd say swap it out before you get stuck with it for good... you'll save yourself a lot of headaches and burned food.

diana15529d ago

Back in 2019 I ran a flat top for five straight months at a diner that did burgers, eggs, and grilled cheese all at once. You just learn where the dead spots are and work around them. Honestly, I found it easier than juggling six burners, less to keep an eye on.