My first test results are in. I’m somewhat disappointed.
In fairness, I repeated a rather extreme test that has become standard for me to test evenness. The double griddle was placed on only one active gas hob, and only at one extreme end. The idea is to gauge how much heat actually makes it to the other end, 14 inches away.
I pretty much knew the answer with cast iron: Almost none. And I also knew the answer with All-Clad’s all-aluminum double griddle: Some, but very little. So I was optimistic that the Demeyere, with its 3mm of aluminum sandwiched between SS layers, would perform better.
I’m sorry to report that the falloff in temperature from directly over the flame to 14 inches away was 63% from the tested equilibrium temperature of 120C. While that temperature is relatively low to start with, that huge dropoff means the far end is useless for anything except finishing and holding food cooked at the other end. So the answer or this $$$ unit is: Not enough.
By comparison, our hyperconductive prototype dropped only 8% in surface temperature. When this technology comes to market, it will require rethinking home griddle cooking, because the answer will be: Dang, I can cook anywhere on this thing!
Aloha,
Kaleo
PS The finish on and ergonomics of the Demeyere are first-rate. Despite the thermal results, it’s probably the best double griddle I have cooked on.
