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Shoutout to the old flat top at the diner on 9th, not the induction setup everyone pushes
Everyone in my circle keeps saying induction is the future and gas is dead, but I ran a side by side at my spot on 9th Street for 3 months and the flat top won on char and speed for lunch rush. I put the induction unit in for two weeks and my burger ticket times went from 6 minutes to almost 9 because the surface cooled every time I dropped a patty. The flat top holds heat through a full rail, and the crust on my smash burgers is night and day better. Cost me $1,200 to add the induction and I still barely touch it. Anyone else running a flat top through a busy service or am I really the odd one out here?
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