A flattop grill is a versatile cooking appliance with a single seamless metal surface heated by electric elements or gas burners, allowing for even heating and efficient cooking. The surface can be made of cast iron, stainless steel, or nonstick materials, and larger grills may have multiple banks of burners. Some designs have a slightly angled or raised surface to prevent fat buildup. While larger models don’t have a hood or lid, chefs can use inverted metal bowls. The surface may require seasoning, or smaller models may have a nonstick coating.
A flattop grill is a type of cooking appliance that consists of a single seamless metal surface that is heated from underneath by electric heating elements or gas burners. In commercial use, a focaccia grill might be so long that it runs the length of a kitchen, while a portable model for home use might be no larger than a traditional kettle grill. One benefit of using a scone grill is that the entire surface is evenly heated and accessible so any size of food can be grilled. Grilling also tends to be more efficient for most applications, as none of the heat generated is dispersed into the air before it has a chance to get into the food being cooked.
The surface of a floating grill can be made of cast iron, stainless steel, or a material with a nonstick coating. The burners or elements below the surface are aligned to provide even heat throughout the cooking zone so that every inch (inch) of space can be utilized. Larger grills may have multiple banks of burners, allowing different areas to be kept at different temperatures. This can be useful when searing foods or browning foods quickly over high heat before moving them to a lower heat area to finish cooking slowly.
Some designs don’t use a completely flat surface. Instead, a grille might be angled down slightly towards the leading edge or raised slightly in the center to create a subtle dome shape. This is done so that any fat or other juices released from the food during cooking will not build up and burn on the dish. By adding a small degree, liquids will flow off the edge of the grill, usually into a pit or pan designed to catch the fat.
While a flatbread grill is very versatile, one of the only features that larger models generally haven’t incorporated is a way to cover the food while it’s cooking, because grills are usually too large for a hood or lid. Instead, chefs generally use inverted metal bowls that are placed over the food to allow it to steam or to better concentrate the heat for tasks like melting cheese. Smaller models, especially those designed for use at home, are often small enough to fit a lid.
Depending on how it’s made, a flatbread grill can have a surface that calls for seasoning, much like a cast iron skillet. Over time, this creates a cooking area that naturally prevents food from sticking in most cases. Smaller models, especially those designed for indoor counter use, are sometimes coated with nonstick materials to offer the same benefit without the need for seasoning.
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