VEVOR Commercial Electric Griddle 22 Inch

Overview

VEVOR's countertop teppanyaki griddle puts a 21 x 12 inch iron cooking plate, 10 mm thick, over a 1600 watt built-in heating tube on a stainless steel body. Temperature adjusts from 122 to 572 F, and the plate drains to a removable oil box. Two shovels and two brushes are included.

The defining number here is the 10 mm plate thickness. Thin griddles spike and crash in temperature every time cold food lands on them, while a plate this heavy takes longer to reach temperature and then holds it through a full batch of smash burgers or a pan of fried rice. That is a deliberate trade of preheat time for thermal stability, and it is the reason this unit gets compared with commercial flattops rather than with nonstick electric griddles.

• 1600 W, 122-572 F adjustable control
• 21 x 12 in cooking area, 10 mm thick plate
• Removable oil box and enlarged drip hole
• Ships with 2 shovels and 2 brushes

Who it's for

Made for people cooking breakfasts, burgers or teppanyaki for a group, and for small food service use where a gas flattop is not an option. It runs on ordinary 110V, so older home wiring can handle it. Anyone who wants a wipe-and-store appliance should look elsewhere, because bare iron requires seasoning and oiling.

Pros and cons

Performance notes

Bare iron behaves like a cast iron pan: it arrives with factory grease that has to be scrubbed and burned off, then built up with seasoning until it releases food. Once seasoned it takes metal utensils without damage, which the shovels are clearly intended for. Heat comes from a tube under the plate, so the surface is fairly even across its width, and the thick plate means searing does not stall when the pan is loaded. Leaving it bare and damp after cleaning will rust it quickly.

Specifications

Closest rivals on specs

BALMUDA The Teppanyaki Electric Griddle

• Item Weight 37 vs 11.5 pounds (+222%)
• Wattage 1600 vs 1120 watts (+43%)