Bistro a go-go
chef, these have thermostats and working mechanicals. just happens to hold temps because of that plate. i think theyre more concerned about what the thermometer says.
ive spent 20 years running professional kitchens in my own two restaurants and know that menu’s can change by wiping the white board off and pick up another dry-erase marker and change it, so to me its what ‘can’ i cook in volume in short time and do it properly instead of being limited to what i can get out struggleing. just wanna put in equipment thats the best i can afford that makes the most sense. I already have the 2 flat grills and the skillet so wondering what some of you chefs think about the skillet idea? i know it sounds crazy to some of you but if youve ever used one youde know what im talking about. opinions anyone?