Griddle

A flat, heated cooking surface used to cook foods such as pancakes, eggs, and meat. Griddles may be standalone appliances or surfaces built into stoves and grills.

Thermal conduction: The transfer of thermal energy through matter by particle interactions and collisions. A griddle cooks food through direct contact with its hot surface.
Cookware: Tools and vessels used to prepare food by cooking. Griddles are a type of cookware, though some are built into appliances.
Pancake: A flat cake made from batter and cooked on a hot surface. Pancakes are a classic food cooked on a broad, evenly heated griddle.
Grill: A cooking device that heats food on a grate or similar open structure, often over a flame or hot coals. Unlike a griddle, a grill usually cooks food above open spaces that allow fat to drip through.
Comal: A flat cooking griddle used in Mexico and Central America, traditionally for tortillas and other foods. The comal is a regional griddle tradition with deep roots in Mesoamerican cooking.
Maillard reaction: A set of chemical reactions between amino acids and reducing sugars that produce browning and complex flavors. The hot surface promotes browning on foods such as meat and pancakes.
Cooking surface: A surface on which food is heated during cooking. A griddle is distinguished by its broad, flat cooking surface.
Smash burger: A hamburger made by pressing a portion of ground beef onto a hot cooking surface. Griddles create the strong contact browning that defines this burger style.
Frying pan: A shallow, long-handled pan used for frying and sautéing food on a stove. A frying pan has raised sides and a smaller cooking area than a typical griddle.
Tortilla: A thin, round flatbread made from maize or wheat flour. Comals and other griddles have long been used to cook tortillas.

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