I just received this griddle, and so far it has far exceeded my expectations.
No seasoning required.
No cleaning required (except a quick wipe and maybe a scrape or two depending on what you’re cooking).
And it fits perfectly inside my gas stove top, and works outside too.
I’m not too big into kitchen gadgets, but this one is a delight to use.
As good as any. A good thing to have in a kitchen.
How even do you find it?
Next to my fridge, it might be the best thing I bought for my kitchen.
What do you mean? It’s on the website.
Ha, that would be “How do you even find it?”
I meant how even-heating do you find it?
You actually want hot spots on a griddle, flat top, etc. Hot spots are very useful.
If the griddle is used over a hob, they’re usually underneath the heat source. 
Im on gas stovetop, over two burners (which is just about as perfect a fit without it being customized), it’s about as even as one can get with a griddle.
Flat tops, target tops, etc. provide a range of heat.
You do not want the entire surface to be the same temperature.
Yes, agreed.
Sometimes yes, sometimes no.
So, would one of these tempt you to forsake your Demeyere plancha?
No. There’s no practical improvement this steel model has over even cast iron.
I’m amused that some people think that hotspots are a virtue. You can still have different zones with a conductive construction, but fewer gross discontinuities. Set one hob to low, the other higher, and you still get two zones, only smoother.
I haven’t tried mine on my induction range. It doesn’t have a bridge element, but it will sync the 2 burners - which is exactly what I wouldn’t want if I wanted 2 different temps.
It heats up quicker.
I doubt it. It’s 4mm thick.
Metallurgy would disagree with you.
You’re funny. Carbon steel can have a thermal conductivity of anywhere from about 33 W/mK up to 54, depending on carbon content and temperature. But 1% carbon, which is the alloy most used in cookware, weighs in at 43 W/mK. Cast iron has a steady conductivity of 52 W/mK. In comparison, copper is >400.
https://www.engineeringtoolbox.com/thermal-conductivity-metals-d_858.html
Both CS and CI are crappy thermal conductors, but carbon steel is infinitessimally crappier than cast iron. The myth that CS pans heat up faster gets repeated because most CS pans in the market are thinner than most CI pans in the market and therefore preheat faster. But in this case, the griddle is supposedly 4mm, which is both rare and roughly the same thickness as that of the major cast iron cookware brands.
I can see how hot and less hot areas would be helpful on a restaurant sized flat top, but on a smaller stove top griddle, it seems less useful. I do not want a ring of dark on my pancake, especially off center.
Charlie’s position would make more sense if the griddle was large enough to cover 4 hobs and was an inch thick, like commercial units.
Add the facts that these home griddles don’t drain grease and virtually no one has them perfectly level, and you really don’t want a wide disparity between “spots”.
