I am salivating after Gaggenau teppanyaki but its surface is not stainless steel (only the trim is), it is said to be "hard chromed".
I know that say it is food-safe and does not leach, but so did Teflon makers for decades.

I did a Google search (see some links below) and understand that not all chromiuim is created equal:

"The toxicity of chromium compounds depends on the oxidation state of the metal.

Occupational exposure to chromium(VI) compounds has been associated with increased incidence of lung cancer.

Chromium(III) is an essential nutrient that can be toxic in large doses."

http://www.atsdr.cdc.gov/csem/csem.asp?csem=10&po=0

http://www.nyu.edu/classes/jaeger/chromium_toxicity.htm

But - unfortunately - I don't know enough chemistry to come to any conclusions and I don't want to spend $$$$ to give my family cancer, kwim? :-)

Please, help!