Questions about Blue Star griddle and charbroiler
I'm planning on getting a Blue Star range in some burner configuration, and I would love some input from those who have used the various options. In particular, I have two questions:
First, I'm wondering how much the griddle can replace a pan over a powerful burner. If I were convinced that I could use the griddle instead of my trusted cast-iron pan to sear steaks, chicken breasts, hamburgers, etc, I would probably go for it, as we do a lot of pancake cooking in my house and I would love to quit hauling out the electric griddle. However, since the whole griddle is only 15,000 BTUs across two burners of cooktop area, I'm skeptical that it can really replace a pan for high-heat cooking. If it can't I'd probably prefer to stick with the burners for flexibility.
Second, I'm wondering about the charbroiler and whether it can a) get really hot (again, only 15,000 BTUs across two burners of cooktop area) and b) take a griddle pan across the top of it. If the answer to either one is "yes," then it's a whole lot more attractive.
Thanks for your perspective.