Comparison: Best Double Burner Griddle For Gas Stove (Updated | Nov 24th)

Carbon steel, as seen in the B0FHB6MYK8 and B0CHMJPGJ6 models, offers strength comparable to cast iron but is lighter and heats up faster, making it easy to handle on two burners. Hard‑anodized aluminum provides excellent durability and even heating, but it lacks the natural non‑stick seasoning of carbon steel. Cast iron delivers superb heat retention, yet it is heavier and takes longer to reach temperature, which can be a drawback for quick stovetop cooking.

Non‑stick coatings such as marble (NutriChef) or ceramic (GreenPan) allow easy food release and dishwasher cleaning, but they typically max out around 500 °F and can degrade over time. Pre‑seasoned carbon steel and cast‑iron griddles develop a natural non‑stick patina with use and can withstand temperatures up to 1,200 °F, ideal for searing steaks. If you prioritize high‑heat performance and long‑term seasoning, a carbon‑steel or cast‑iron option is preferable; for low‑maintenance convenience, a ceramic coating works well.

A larger surface, like the 19.6″ × 10.5″ carbon‑steel griddle (B0F23KBK4X) or the 18″ × 11″ GreenPan, lets you cook multiple items simultaneously, reducing overall cooking time for family meals. Smaller pans, such as the 17″ × 10.5″ Vayepro, still fit two burners but may require more frequent stirring or batch cooking. Choose a size that matches your typical portion volume and the width of your stove’s burners.

The carbon‑steel griddles (B0FHB6MYK8, B0F23KBK4X) and the Lodge cast‑iron Pro‑Grid both claim tolerance up to 1,200 °F, making them ideal for high‑heat searing and campfire use. Non‑stick models like NutriChef and GreenPan are limited to about 500 °F, which is sufficient for pancakes and eggs but not for a proper steak crust. If you plan to grill at very high heat or use a campfire, select a carbon‑steel or cast‑iron option.

Most carbon‑steel and cast‑iron griddles work on gas, electric, induction, and even open‑flame setups, giving you flexibility for indoor and outdoor cooking. Hard‑anodized and ceramic models often exclude induction (e.g., GreenPan, Viking), so verify the product’s specifications if you have an induction stove. Matching the griddle to all the heat sources you intend to use will prevent performance issues and extend the pan’s life.

A glass lid, like the one bundled with the Vayepro griddle, helps retain heat and reduces splatter, improving cooking consistency. The carbon‑steel griddles include a large grill press that speeds up searing and ensures even contact with the surface. Consider whether these extras align with your cooking style; they can enhance convenience but may increase the overall price.

Both carbon‑steel and cast‑iron benefit from regular seasoning: clean the surface, dry it thoroughly, then apply a thin coat of high‑smoke‑point oil and heat it until it polymerizes. Avoid soaking the pan, as moisture can cause rust; instead, wipe it clean and store it in a dry place. Over time, the seasoned layer improves, providing a natural non‑stick surface without the need for chemical coatings.

Dishwasher‑safe models like NutriChef, Vayepro, and some non‑stick options offer easy cleanup but may experience faster wear of the coating over repeated cycles. Carbon‑steel and cast‑iron griddles are not dishwasher friendly; hand‑washing preserves the seasoning and prevents rust. If convenience outweighs long‑term durability, a dishwasher‑safe non‑stick pan may be suitable, otherwise plan for manual cleaning.