Pot/saucepan for use on top of a griddle?
I'm helping start a small restaurant in my dorm. We have no oven or range, but we do have a standard restaurant gas griddle. What I'm wondering is: is it possible to use the griddle as a range - that is, fire up the griddle and cook in pots and pans placed directly on it? Are there saucepans or stock pots specifically designed for this purpose? Any advice would be greatly appreciated...
You have a "standard restaurant *gas* griddle" in your dorm room? Why? How? Who?
And, yes, you can use pots and pans on top of a griddle (much like a french top) -- it's just that it's one of the least efficient methods of cooking.
You guys can't scrape enough money together for a couple of hot plates?
You can find the electric coil models at Target for about 10 bucks, the gas burners at your local Asian grocery store for about 15 bucks, or maybe you can ask ask Santa for the induction model (safest of all).
re: Joe Blowe
Well, yeah, any ol' pot or pan can be stuck on a griddle to cook. Note big time, however, that this is REALLY slow. If you are trying to boil a pot of water to cook pasta or make a pot of soup or stew, you will be there literally all day to get the water to boil. You are definitely going to need a gas burner; it may be more time and effort, but it is hard for me to imagine any successful foodservice facility w/o one, and I have worked more than once with primitve facilities in the kitchen in the field, and a gas burner is always sine qua non.
Forget about getting much sympathy from the health department if they feel your griddle arrangement would cause some food products to be cooked in an unsafe manor. It would be unlikely for the griddle to take soup (for example) from the refrigerated temps to boiling in the proper amount of time. I believe you may need either some hot plate burners or some NSF rated cookers that can bring food items up to temp quick enough.