How to Choose a Griddle: 5 Questions That Narrow the Field

Electric: independent temperature control, even heat distribution across the non-stick surface, no stovetop required. Correct for most kitchen configurations. Stovetop (cast iron, carbon steel, or aluminum): higher achievable temperatures on gas, better heat retention for smash burgers, no cord or counter space needed. Correct for households with gas ranges and prioritizing smash burger performance over convenience. For most households: electric is the easier choice. For serious smash burger cooks: a cast iron Lodge griddle on a gas burner produces better results than any electric griddle.

Flat griddle (no ridges) is better for smash burgers. Grill pans have ridges that support the patty above the surface, the smash cannot make full contact, so the crust forms only on the ridge-contact points rather than the full patty surface. A flat surface maximizes beef-to-metal contact, which is the entire point of the smash burger technique.

For most egg, pancake, and flat protein cooking: yes. The griddle's flat surface and large area handle these tasks well. For tasks requiring high sides (deep stir-fry, sauce reduction) or tilting for basting: a skillet is better. For everyday cooking that uses a skillet flat (omelets, seared chicken breasts, quesadillas, grilled cheese): a griddle is a capable substitute with a larger simultaneous cooking surface.