Oh! I just noticed as I was closing the tab--a big difference is that this is stainless and the Gagg is chrome. After some heavy usage the C-N-D might look...used. The Gagg ones look nice if cleaned properly (the distributor recommends using a lemon half to wipe it down). That shouldn't be a problem with the C-N-D if you have a realistic idea of what stainless cookware looks like when it's used. OMG!!! I just saw the portable! I didn't get the Gagg teppan yaki I'd originally spec'd for several reasons, but I could seriously love their 24" portable. Put a board over the induction and stick it right under the hood. Take it outside on a fair day. Do you know how much these cost (whichever one you're looking at)? Do you have a showroom near you? I don't have time to go looking now, but there is one on the other end of things here (about an hour drive). If it makes you feel any better, Hammacher Schlemmer sell one of the carts.

Point No. 1: >>>"They are made with the grill or griddle surface recessed slightly from the edge. How can the pan have direct contact with the burner?"A pan does not not need and should not ever --- and I mean, never, ever, no way, no how, absolutely never --- have direct contact with a magnetic induction burner. The burner sits beneath a ceramic glass sheet. Unlike with a radiant smoothtop burner, a pan does not have to be in contact with the glass to get heat transfer. The glass creates a gap between the burner and the pan. The pan just has to be within the hob's magnetic field which passes through the glass. The the glass does not shape or control or direct the field in any meaningful way. It is the field that produces the heat in the pan. The glass is --- how shall I put this? --- magnetically transparent and magnetically inert. Think about the folks who place silicon baking mats over induction hobs when cooking. (The idea of the mats or paper being to avoid scratching the cooktop when using rough surfaced pans like plain cast-iron fry pans and also to catch spatters.) I'm not clear if what you don't understand is how magnetic induction differs from radiant heating or if you did not just did not understand that the significance/insignificane of the "gap." If you still do not understand how induction burners do not produce heat themselves but "induce" it in the pan, have a look at "The Induction Site." If you've already seen that, then never mind. Adding a lip or some silicon matting only slightly increases the space that the glass top creates between the burner and the pan and is not enough to perceptibly affect the strength of the magnetic field. Now, to be sure, if you raise the pan a bit more, the field strength falls off so rapidly that it won't be strong enough to heat the pan (and likely will be so weak that a pan will not even be detected which, in turn, will shut the burner off.) Lips on griddle-grill pans (such as the Lodge 10 x 20 cast-iron one), are simply not tall enough to be a problem. The topic has been addressed many, many times before. I believe it is herring_maven who has explained many times (based on his direct experience with induction for over a decade) that the lips do not produce a big enough gap to cause any problem with induction cooktops and ranges. Point Number 2: Chef King griddles do not have lips on the bottom and are made of carbon steel, not stainless steel. Carbon steel is a close cousin of cast iron. CS is less brittle, which means that CS pans can be thinner than CI and therefore lighter. CS seasons like CI (some say easier) and so becomes nearly non-stick with use. CS pans are an excellent choice for induction ranges. (FYI, Lodge makes a line of CS skillets which competes with other manufacturers higher-end lines such as DeBuyer's "Mineral B" pans. If you are interested, there are several long threads at the chowhound site discussing, comparing and contrasting various lines and types of CS pans.) CS gets confused with stainless steel sometimes because new CS pans tend to be bright and shiny before seasoning darkens with use. I have a Lodge 10x20 CI griddle (which I have used without problem on induction) but I prefer the Chef King because of the more generous surface area and the upright handles which make it much easier to move around, clean, etc. There are numbers of testaments here from folks who have bought the 14x23 burner-spanning Chef King model. I've linked to a recent thread below if you want to follow up with more research. Point No. 3: >>>"The cast iron ones are too heavy for my liking and the handles heat up. My current double burner griddle is a lifesaver for me."Well, the Chef Kings have raised handles which are easy to grasp even with a hot pad or oven mit, but they are not lighweights. The 14 x 23 weighs about 16 pounds, and the 12 x 20 weighs about 10 pounds, IIRC. For comparison, the Lodge 10x20 CI units weigh about 15 pounds and a 12" CI fry pan weghs about 7 pounds. If you've got a lightweight burning spanning griddle, it is probably cast aluminum and probably eighs around 4 or 5 pounds. If that is your frame of reference, you might want to consider a pair of the single burner, non-stick griddle pans that others have mentioned above. They will be significantly lighter and much easier to handle that CI, CS or, really, a burner spanning unit. You can get them in square shapes which work better than round ones for some people. I think Vollrath makes some square, induction suitable aluminum griddle pans which would be much lighter and have regular pan handles. (They have steel inserts in their bases which makes them induction capable.) Try webstaraunt and Amazon to find them. Here is a link that might be useful: Which size Chef King griddle should I get? This post was edited by JWVideo on Thu, Apr 4, 13 at 14:02

Hello jdsb2 - - what did you end up deciding to do? I find myself in what may be a very similar situation today. I purchased a home a year ago with Gaggenau appliances... 12" deepfyer (that i switched to a 12" electric grill), 24" electric cooktop, 12" single gas burner.... those are approx - in total, its actually only 47".... Being that Gaggenau are such high end appliances, i gave it a year with the electric cooktop, and i just can't stand it anymore... so i want to make a switch. Similar to you, i LOVE using my outdoor blackstone griddle, so i've been wanting to bring that experience indoors... In a separate thread, i've discussed having the granite cut out larger and putting two 30" gas cooktops in, placing a large griddle over the majority (or all) of one of the cooktops.... however, many recommendations have been to put induction in... so naturally, i'm wondering if i should put a 30" gas next to a 30" induction... and put the 30" griddle on the gas side... My concern is whether this will look a bit goofy... so if you finalized somethign similar, i was hoping you'd have some comments and/or pictures you could share?? p.s. i guess i could do two 30" induction cooktops and put the griddle on one of them... but i am VERY hesitant to eliminate gas altogether... and not sure if that'll work correctly with the induction.

I've used it for French toast. I'd like to try it one day for salmon. I heated it for 10 minutes on medium (no oil or anything, just heating). That was #6 on a Bosch Induction, then turned down to #4. I have the GE Cafe Induction, and did something similar (don't recall exactly). I know it smelled like burning metal as it heated, which was a little worrisome, and I might have turned it down some before the 10 minutes were up. I recall there was even a little noise coming from the metal. which also made me uneasy. It was HOT, like a restaurant's griddle/grill. Once you put the food on it, pay attention to it, it cooks fast. I seem to recall that some of the heat may have been lost as you turned the heat down (after initial heating). I made three or four batches of french toast, and recall the later ones didn't brown or cook as nicely as the first one, which was a little disappointing. I got the idea from Alex9179 on 12/14/16 in Please Suggest a Good Griddle for Induction Cook Top . I printed the article and keep it with my griddle, otherwise I'd have to search how to heat it before using it! I highlighted Alex9179's comments so I could see it right away. Yes, I think you could definitely cook burgers and eggs, it would be hotter than a fry pan, in my opinion, especially after you've heated it for so long. Maybe even good for searing. You'd have to let it cool some, and while it was harder to clean than my other Demeyere pots/pans, it wasn't awful. Perhaps you could put a little water on top of it before it has cooled all the way, loosening what has burned on. (I don't recall if I did this at the time.) I would not put cold water on it while it is steaming, I would not want to take a chance in cracking it. It's way too hot to move until it cools, so you will lose the use of those two burners for a time. Let us know how you used it and what you found as you did, so we can too! Enjoy!