Commercial Electric Griddles and Flat Top Grills: How to Choose the Right Model for Your Kitchen
A well-chosen commercial electric griddle or flat top grill can become one of the most versatile pieces of equipment in your kitchen. From breakfast eggs and pancakes to burgers, vegetables and sandwiches, the flat cooking surface supports a wide range of dishes. With so many plate types, sizes and control options available, choosing the right model can be confusing.
This buying guide explains the main types of commercial electric griddles and flat top grills, compares different plate and zone configurations, and helps you select the best option for your restaurant, café or food truck.
Who should read this commercial electric griddle and flat top grill guide?
This guide is designed for food service operators who want a clear overview of commercial electric griddles and flat top grills, including:
- Breakfast and brunch restaurants cooking eggs, pancakes, bacon and sausages.
- Burger shops and diners searing patties, buns and toppings on a flat top grill.
- Cafés and coffee shops preparing all-day breakfast, sandwiches and hot snacks.
- Food trucks, kiosks and street food operators needing compact cooking surfaces.
- Hotel, canteen and catering kitchens running buffet lines or made-to-order grill stations.
- Dark kitchens and central kitchens that produce grilled and griddled items for delivery concepts.
If you are comparing different commercial electric griddle and flat top grill options and want to understand plate types, size choices and temperature zones, this guide will help you narrow your selection.
flat top grill and electric flat grill. These generally describe a heated flat cooking plate
powered by electricity, used for grilling and griddling a wide variety of foods in professional kitchens.
What is a commercial electric griddle or flat top grill?
A commercial electric griddle or flat top grill is a flat, heated cooking surface powered by electricity. Food is cooked directly on the plate with a small amount of oil or fat, making it suitable for:
- Breakfast items such as eggs, pancakes, omelets and bacon.
- Burgers, steaks, sausages and grilled vegetables.
- Sandwich fillings, tortillas and flatbreads.
- Made-to-order dishes on open kitchens or buffet stations.
Compared with gas models, commercial electric griddles are often chosen in locations where electricity is the main energy source or where gas supply is limited. They are available in countertop and stand-alone versions with different plate widths and depths.
How does a commercial electric griddle compare with gas griddles and chargrills?
Before choosing a commercial electric griddle or flat top grill, it helps to see how these units compare with gas griddles and open chargrills in a typical line kitchen.
| Aspect | Commercial Electric Griddle / Flat Top Grill | Gas Griddle | Open Chargrill |
|---|---|---|---|
| Power source | Runs on electricity; suited to kitchens with suitable electrical supply. | Uses gas; fits gas-based cooking lines where gas supply is available. | Usually gas; open burners beneath grates, used mainly for grilling. |
| Cooking surface | Smooth or partly ribbed flat plate suitable for a wide variety of foods. | Similar flat plate, powered by gas instead of electricity. | Grate surface with open gaps, used for grilled items with grill marks. |
| Typical uses | Breakfast items, burgers, vegetables, sandwiches and general griddle cooking. | Similar menu items, chosen mainly for gas-based kitchens. | Steaks, skewers and grilled dishes where grill marks are desired. |
| Typical users | Cafés, diners, food trucks, canteens and electric-focused kitchens. | Restaurants and diners with gas-based cooking lines. | Steakhouses and grill-focused restaurants. |
Why do many kitchens choose commercial electric griddles and flat top grills?
Operators select commercial electric griddles and flat top grills because they fit a wide range of menus and locations where electricity is a practical main energy source.
| Flexible menu support | One electric flat top grill can handle multiple dayparts and menu items, from breakfast to late-night snacks, supporting a compact but varied menu. |
|---|---|
| Installation in electric-focused sites | In many cafés, malls and mixed-use buildings, electricity is the main available energy source. Commercial electric griddles are designed to work in these environments, subject to suitable electrical capacity and local rules. |
| Compact and modular lines | Countertop and modular flat top grills can be combined with fryers and ranges to build efficient cooking lines in small kitchens. |
What plate type and surface style should you choose?
The plate of your commercial electric griddle affects how food cooks and how easy the surface is to clean. Common options include smooth plates, ribbed sections and mixed surfaces.
| Smooth plate | Suitable for eggs, pancakes, burgers, vegetables and sandwich fillings. A fully smooth flat top grill surface offers maximum flexibility for most menus and is usually straightforward to clean with a scraper and suitable tools. |
|---|---|
| Ribbed sections | Some commercial electric griddles include ribbed areas to give food grill-like sear lines. These are often used for items such as steaks and vegetables, while the smooth area handles more delicate foods. |
| Mixed plates | A mixed surface (part smooth, part ribbed) helps you grill and griddle in the same footprint. This can be helpful in small kitchens with varied menus but limited line space. |
What griddle size and heating zones does your kitchen need?
Choosing the right width, depth and number of heating zones for your commercial electric griddle is essential for matching your menu and expected volume.
| Key questions to ask |
|
|---|---|
| Why it matters | Your answers help determine whether you need a small countertop commercial electric griddle with one or two zones, or a wider flat top grill with multiple independently controlled zones. |
| Typical examples |
|
What controls and features should you look for in a flat top grill?
Different commercial electric griddles and flat top grills offer different control layouts and practical details that affect daily use.
| Temperature controls | Check the number of control knobs or digital controls and how they map to heating zones. Clear controls make it easier for staff to manage different foods simultaneously on the same flat top grill. |
|---|---|
| Grease management and cleaning | Look for practical features such as a grease trough, removable drip drawer and accessible surfaces. These details influence how easily your team can clean the commercial electric griddle between shifts. |
| Splash guards and edges | Side and rear splash guards help keep surrounding surfaces cleaner and reduce splatter on neighbouring equipment. |
How should you plan layout and installation for an electric flat top grill?
A commercial electric griddle needs enough space, appropriate power supply and suitable ventilation according to local requirements. Planning these aspects early supports smooth installation.
| Space and positioning | Confirm the dimensions of your flat top grill and leave adequate room for staff to work, turn food and access controls and grease trays without blocking walkways. |
|---|---|
| Power supply and connections | Check that your electrical system matches the griddle’s requirements, including voltage and available capacity. Coordination with your contractor ensures a suitable connection point. |
| Ventilation and local rules | Follow local requirements for extraction and ventilation. In many cases, a commercial griddle will be installed beneath a suitable hood or ventilation system as defined by local regulations. |
Frequently asked questions about commercial electric griddles and flat top grills
Is a commercial electric griddle enough for a busy breakfast restaurant?
For many breakfast and brunch operations, a well-chosen commercial electric griddle is central to the cooking line. Whether one unit is enough depends on your seating, menu range and peak demand. Some restaurants choose one large flat top grill, while others combine two smaller griddles for added flexibility and backup.
Should I choose an electric or gas flat top grill for my kitchen?
The decision between an electric and gas flat top grill usually depends on your building infrastructure and local rules. If your kitchen is primarily electric, a commercial electric griddle often integrates more smoothly. If gas is widely used in your cooking line, a gas griddle might also be considered. In both cases, it is useful to discuss options with your contractor and equipment supplier.
Can I cook multiple types of food on one flat top grill?
Yes, many kitchens use a single commercial electric griddle for different foods such as eggs, burgers and vegetables. To manage flavours and textures, some operators allocate specific zones or times of day for different product groups and clean the surface between menu changes using the tools recommended for the equipment.
How can I keep cooking results consistent with different staff members?
Consistency on a flat top grill comes from clear procedures. Define target temperatures for each zone, typical cooking times for main items and simple visual cues for doneness. Written guides near the griddle and practical training help new staff follow the same standards as experienced cooks.
How can you move forward and choose the right commercial electric griddle today?
Selecting the best commercial electric griddle or flat top grill is about matching plate size, surface style, heating zones and power requirements with your real menu and kitchen layout. Once you know your peak production needs and available space, you can quickly eliminate models that are too small or too large for your operation.
By working with an experienced supplier, you can compare different flat top grill options, review technical details and confirm installation requirements before you invest, so your new griddle supports both today’s business and future growth.
With a carefully selected commercial electric griddle or flat top grill, you can run a more efficient line, support an all-day menu and deliver consistent results that keep guests returning to your café, restaurant or food service business.
