10 Best Comal For Electric Stove: Expert-Approved & Top Quality

1. SENSARTE 12-Inch Nonstick Crepe Pan with Swiss Granite Coating, Stay-Cool Handle & Induction Compatible Flat Skillet

The SENSARTE 12-Inch Nonstick Crepe Pan is a fantastic choice for anyone with an electric stove looking for a versatile and reliable cooking surface. Its Swiss ILAG nonstick granite coating ensures food slides off effortlessly, making cleanup a breeze. This pan is also PFOA-free, giving you peace of mind about healthy cooking.

Key Features That Stand Out

• ✓ Swiss ILAG Nonstick Coating: Provides excellent food release and is free of intentionally added PFOA for healthier cooking.
• ✓ Induction Compatible Base: Features a high magnetic conductive stainless steel base, making it suitable for all cooktops, including induction.
• ✓ Generous 12-Inch Diameter: Offers ample cooking space, perfect for large crepes, tortillas, or pancakes.
• ✓ Lipped Edge Design: Prevents liquids from running off, keeping your stovetop clean.
• ✓ Stay-Cool Handle: Designed for comfortable and safe handling during cooking.

Why We Recommend It

We absolutely recommend this SENSARTE pan because it perfectly combines thoughtful design with superior performance. The granite coating truly excels at preventing sticking, which is a game-changer for delicate foods like crepes. Its compatibility with all stove types, especially electric stoves, adds to its versatility in any kitchen.

Best For

This comal is best for home cooks who frequently make pancakes, crepes, tortillas, or flatbreads and appreciate a truly nonstick surface that’s easy to clean.

Pros and Cons

Pros:

• Excellent nonstick performance with Swiss granite coating.
• PFOA-free for healthier cooking.
• Heats evenly and quickly on electric stoves.
• Easy to clean and maintain.

Cons:

• Handle is not oven-safe for high temperatures.
• Some users wish for metal handles for full oven versatility.

Customer Reviews

Customer Review: So far, so good. This is the 12″ crepe pan. I made a thin omelette and an experimental “healthy” flat bread with lots of herbs and spices which tend to stick, and no sticking whatsoever. I used a fair amount of oil. Very easy to clean. Just wiped with a damp cloth and dried. I purchased an additional, smaller one. I also have a 9.5″ pan. I find with regular use, non-stick pans usually only perform for a year. One of the reviews for this product said it lasted three years… Since I’ve found the same longevity issue with really expensive pans, including Diamond, these mid-priced pans seem a good deal (especially if they last as long as three years. I invested in some cast iron pans as I don’t like adding to waste (with pans), but they just are not great for everything, and I’ve never been able to successfully cook eggs or eggy things with them, and tomato sauces are also a problem… I only wish these came with metal handles for hotter oven use. I love that it has heft to it. It seems flat and maybe the heft will make it less prone to warping. Know it is not heavy enough to be burdensome, it just conveys some attention to quality through not skimping on materials, and it seems to heat evenly. Another pan came with an extra screw but this one did not! And the thickness of the handles can post a problem with hanging them… But for fake wood, these handles look lovely and feel nice in the hand. Overall, I’m very happy. I’ll be updating all of my reviews based on how they wear, which is, as I said, a huge issue with non-stick pans.

Customer Review: Great crepe pan! The Swiss granite nonstick coating works really well—crepes and eggs slide right off with minimal oil. It heats evenly, feels sturdy, and cleans up easily. Simple, reliable, and a great value for everyday use.

2. Willow & Everett Stainless Steel Flat Bottom Wok Pan with Lid & Spatula, Induction Stir Fry Cookware

While technically a wok, the Willow & Everett Stainless Steel Flat Bottom Wok Pan serves as an excellent, versatile comal for electric stove use due to its flat bottom and wide cooking surface. Crafted from professional-grade 3-layer stainless steel, it delivers consistent heat for everything from stir-fries to large batch pancakes or tortillas. Its robust construction ensures durability, even with metal utensils.

Key Features That Stand Out

• ✓ Professional 3-Layer Stainless Steel: Ensures even heat distribution and restaurant-quality results.
• ✓ 13-Inch XL Cooking Surface: Ample space for diverse cooking jobs, including stir-frying, steaming, or using as a large griddle.
• ✓ Flat Bottom Design: Ideal for stability and efficient heat transfer on electric and induction stovetops.
• ✓ Scratch-Resistant Durability: Built to withstand metal utensils without damaging the surface.
• ✓ Includes Lid & Spatula: Comes with a well-fitting dome lid and a stainless steel spatula for added convenience.

Why We Recommend It

This wok stands out as an Editor’s Choice because of its incredible versatility and robust build. It handles high heat beautifully, which is crucial for authentic stir-fries, and its flat bottom makes it perfect for heating evenly on an electric stove. It’s a fantastic all-in-one option for those who want more than just a basic comal.

Best For

Perfect for those who love stir-frying, steaming, and need a large, durable cooking surface that can also function as a reliable comal for electric stove use for flatbreads and tortillas.

Pros and Cons

Pros:

• Highly versatile for many cooking tasks.
• Excellent heat distribution and retention.
• Durable stainless steel construction, metal utensil safe.
• Easy to clean and maintain compared to carbon steel woks.

Cons:

• Heavier than some nonstick pans.
• May require proper pre-heating and oiling to prevent sticking, similar to cast iron.

Customer Reviews

Customer Review: I’ve used woks for decades, nonstick and carbon steel. Nonstick is nice except it’s nonstick and you really can’t do true high heat stir fry in a nonstick. Love carbon steel “after” it’s been properly season built up from multiple uses. Hate the upkeep of carbon steel and I have a hard time not using dish soap when washing. So decided to try this stainless steel wok. I fully expected it to work similar a carbon steel wok and NOT like the nonstick wok. I was right in my expectations. If anyone thinks this wok will perform like a nonstick pan will be disappointed. Out of the box, it felt very well made. The dome lid fits well and hefty. Couldn’t see any seams or rolls that water can get trapped in. As expected, it’s quite heavier than carbon steel but about the same as the non-stick.Never had a problem with the handles getting hot while using highest heat (gas stove). Using similar technique as a carbon steel wok, heat it up first on high, then pour oil in. Let oil get to smoke point, turn down heat a bit then put in food. Now let’s talk about the “nonstick” feature of this pan (or with a carbon steel for that matter). As with all steel-type woks, if you use the previously mentioned method, it can have nonstick properties. But as the oil disappears or if you put in more food, food can stick. Or if there isn’t any or enough oil coating the wok, yes it will stick! And yes, you will need oil! If you’re looking to use less or no oil, perhaps you should research nonstick woks instead.As far as cooking, works just like my carbon steel! I did not use the spatula that came with it since I already have one that I love for stir fry. If you do use it or any other steel type spatula, yes you will have scratches. Metal to metal can create scratches. To me, a well used wok is a nicely weather surface! Don’t expect this wok to stay all shiny and pristine. Stainless steel will not build up a coat like carbon steel. But the point of using a stainless steel is not having to do the upkeep AND you can clean it like a stainless steel pan. That means wash it with soap, soak it till the cows come home and never have to worry about it rusting for not drying it thoroughly. After using it for a week and a few stir fries, it’s met my expectations and I’m loving it. Sure I still have my nonstick and carbon steel but this will be my go-to wok!

Customer Review: So, this is my first time using a wok in general. I’ll describe my experience and give a few tips I found if never used one or even stainless before. I’ve always used frying pans prior. I wanted to make more stir fry dishes so figured a wok was the choice. First time using it what I noticed was yes, it does scratch a little if using the metal spatula. This really is not that big a deal as it’s minimal. Just to note, it’s not as resistant as it says. The lid really is handy, well made and light. In terms of non stick, it’s not carbon steel which is non stick and super slick. I honestly really wanted more than stainless but avoided on purpose as way too much upkeep. Look it up it’s a process before and after each time… and unless all day cooking not worth for me. Carbon in general is lighter if truly import.To make this wok or stainless non stick which I forgot to do being overly excited you want to heat the pan first no oil; look for the Mercury balls (you tube it if not sure) with drop of water then add maybe a tablespoon of oil around the entire inside with a paper towel little till you see vapers or the smoke point. Let’s sit for 15 seconds and Remove from heat and let cool. About 5 min. Now, put back on burner and do same procedure but this time when hot put a little more oil in and just lower the heat not off and cook. My first mistake was put on with oil and let heat. The food burned or stuck at the bottom. However, deglazing was really easy actually and it all came off while cooking. Weight? This pan is a little heavier than I would of liked for flipping the food but not horrible. If you have really strong forearms or wrists , this probably won’t be an issue for you at all. Example, I made a beef and broccoli for a serving of maybe 3 to 4 people in terms of portion size and added in maybe 10 shrimp which obviously will add weight. I could still flip the food but was not a breeze. 9x out of 10 the spatula will be used to move things around. Evenly heat distribution was great and didn’t see any problems with even on my electric stove. The handle will not get hot so don’t worry about burning yourself. Cleaning it at the end was simple. If want to really sparkle bar keepers works wonders. Follow the instructions or can leave ugly marks in stainless steel in general. Portion size…. I know a 14 inch pan is the norm but you can cook a pretty good size dish on the 13 inch and if semi limited on space that extra inch big difference in your panty. I recommend this pan as very pleased with its performance.

3. Nordic Ware Two Burner Non-Stick Griddle, 10.3 x 17.4 inches, Black, for Stove Top Cooking

If you’re on a budget but don’t want to compromise on cooking space, the Nordic Ware Two Burner Non-Stick Griddle is an excellent pick. This griddle easily spans two burners on your electric stove, giving you a generous surface for making family-sized breakfasts or batches of tortillas. Its durable formed aluminum construction and ceramic nonstick coating ensure reliable performance and easy cleanup.

Key Features That Stand Out

• ✓ Two-Burner Design: Expands your cooking area, perfect for larger meals or multiple items at once.
• ✓ Durable Formed Aluminum: Provides sturdy construction and efficient heat transfer for even cooking.
• ✓ Ceramic Nonstick Coating: Ensures easy food release and simple cleanup.
• ✓ Versatile Use: Uncoated backside allows for use on camp stoves, grills, and even campfires, making it ideal for both indoor and outdoor cooking.
• ✓ Generous Size: Measuring 10.3 x 17.4 inches, it offers ample space for various foods.

Why We Recommend It

This Nordic Ware griddle is our top budget pick because it offers impressive size and nonstick utility without breaking the bank. It heats consistently across its surface on an electric stove top, making it perfect for pancakes, grilled sandwiches, and, of course, tortillas. It’s a real workhorse for everyday cooking.

Best For

This griddle is best for families or individuals needing a large, affordable, nonstick cooking surface for breakfast foods, grilled sandwiches, and as a multi-purpose comal for electric stove use.

Pros and Cons

Pros:

• Very affordable price point.
• Large cooking surface spans two burners.
• Effective nonstick ceramic coating for easy food release.
• Lightweight and easy to handle.

Cons:

• Not suitable for metal utensils (as with most nonstick).
• May not retain heat as intensely as cast iron.

Customer Reviews

Customer Review: I wish I had gotten one of these years ago. My stove has the long middle burner that sits between the normal 4 circle burners. I never used the middle burner until I bought this amazing pan. I’ve made so many grilled cheese sandwiches on this (I’ve made 3 large sandwiches on it). I use various fancy cheeses, tomatoes, ham, fancy herb butter, various different kinds of breads… just amazing. My family is loving this too. Gone are the days of multiple pans and trying to squish the sandwiches into each one. Seriously, trying to get 3 sandwiches in one pan with larger bread loafs isn’t going to happen, so out comes another pan. Pancakes are also easy to make on this, versus in a pan. Everything cooks the same (my circle burners are different sizes and you need to watch both pans because one will cook faster) and you get more done quicker and more efficiently. Seriously, I wish I got this year’s ago. It’s so easy to clean (everything washes right off with a soft rag or sponge) and it goes right back on the stove. No more washing out 2 large pans. Highly recommend. It’s excellent and a game changer for me.

Customer Review: This griddle works very good, I used it today for the first time and I have to say that it is impressive, high quality and a great value for the dollar. Totally recommended.

4. Lodge L9OG3 10.5-inch Pre-Seasoned Cast Iron Round Griddle, Made in USA, Stovetop & Oven Safe

The Lodge L9OG3 10.5-inch Pre-Seasoned Cast Iron Round Griddle is an iconic piece of cookware, perfect as a durable comal for electric stove use. Made in the USA, it’s crafted from 100% cast iron, ensuring superb heat retention and even cooking. Being pre-seasoned with natural vegetable oil, it offers a ready-to-use non-stick surface free from synthetic chemicals like PFOA and PTFE.

Key Features That Stand Out

• ✓ Pre-Seasoned Cast Iron: Ready to use out of the box with a natural, healthy non-stick finish.
• ✓ Exceptional Heat Retention: Keeps food warm and cooks very evenly, ideal for tortillas, pancakes, and searing.
• ✓ Versatile Use: Safe for all stovetops (including electric and induction), oven, grill, and campfire.
• ✓ Made in USA: A testament to quality and craftsmanship.
• ✓ PFAS-Free & Non-Toxic: A safe and healthy cooking option for your family.

Why We Recommend It

Lodge cast iron is legendary for a reason, and this griddle lives up to the reputation. It’s incredibly durable and becomes even better with use and proper seasoning. For those with an electric stove, it distributes heat beautifully, making it an ideal choice for perfectly cooked items without hot spots.

Best For

Ideal for traditionalists and those who appreciate the durability and unique cooking properties of cast iron, perfect for baking pizzas, cooking tortillas, or searing meats on an electric stove.

Pros and Cons

Pros:

• Superior heat retention and even cooking.
• Extremely durable and long-lasting (heirloom quality).
• Versatile for stovetop, oven, grill, and campfire.
• Natural, chemical-free non-stick surface improves with use.

Cons:

• Requires specific cleaning and maintenance (no soap, oiling).
• Heavier than aluminum or carbon steel options.
• Can take longer to heat up.

Customer Reviews

Customer Review: I purchased the Lodge Cast Iron Round Griddle, and it’s been a fantastic addition to my kitchen. I use it almost every day for eggs and other flat-cooking needs, and it performs flawlessly.The pre-seasoned surface is excellent—eggs never stick, which is a huge plus for everyday cooking. The griddle heats evenly and handles everything from eggs to tortillas and pancakes with ease. The low sides make flipping effortless, and the classic Lodge quality is evident in how well it’s held up with daily use.At $19.90, this is an incredible value for a piece of cookware that’s genuinely heirloom-quality and built to last generations with proper care. It’s become one of my most-used kitchen tools, and I’d recommend it to anyone looking for reliable, affordable cast iron.

Customer Review: This is by far the most low maintenance pan I own. People don’t believe it when I say it; because most people who don’t believe it don’t know how to cook. I am sorry if it sounds harsh; truth often is. Now that we have gotten that out of the way; I will try to be as helpful as possible below. As I am an Informations Major; apologies in advance; old habits are hard to break; I will try to put in more information about a cast iron griddle than you ever wanted to know; and more information than you will ever need to know.~~~~~~ Treatise on Lodge L9OG3 Cast Iron Round Griddle ~~~~~~1) The Background on why when done properly, cast iron is very non-stickI make the blanket statement that if you are spending more than 30 seconds cleaning this griddle; you have screwed up. I literally spend less than 10 seconds cleaning this griddle; I use this and the 10.25″ (L8SK3) Skillet so often that there is actually no place for them in my cupboard (on purpose), they live on the stove permanently.Before we get to the cleaning; we need to get to the non-sticking. Let me explain how cast iron seasoning works, and why when done right it’s more non-stick than teflon. Cast iron, as the name implies is “cast” into shape. They make a mold (usually out of sand) and then molten iron is poured into the cast. When it has cooled and formed; the mold is removed; and you have (in this case) your griddle. Because the iron is poured in liquid form; there are tiny bubbles and imperfections on the surface. Years ago; Lodge use to sandblast as a final stage to smooth out the surface; they do not do this anymore; but it does not make it any less non-stick. When you pour oil on the cast iron; as it is porous; some oil gets absorbed into the nooks and crannies of the cast iron surface. When you cook something with a fat in it; (or any hydro-carbon) and you overheat it; you essentially burn it. All the gunk burns off and what is left is near pure carbon (why a well seasoned cast iron is deep black). So when you season cast iron; that is what you are doing, you are putting some sort of fat onto it; letting it burn, and leaving only the carbon footprint on the surface. This black surface is called a Patina. Carbon bonds are pretty tough; and so a good Patina will essentially leave the surface of the cast iron with a very thin layer of pure carbon. In a horizontal lattice structure; the bond is strong horizontally; and forms a slippery surface. So before we begin even talking about cleaning; you have to have a good Patina on your griddle. Google “how to season cast iron” and you will come up with a thousand articles and a few thousand Youtube videos.2) Making your griddle non-stick is the first part of easy cleaningSo you have done your homework; and you have seasoned your griddle. Good! Now here is the secret that nobody is going to tell you but me. Let’s say you wanted to make pancakes on this griddle; here’s what you do; and if you follow my instructions to the letter; I GUARANTEE you the most non-stick griddle you’ve ever used.Let’s talk oils:You want something that can hold up to high heat. Extra Virgin Olive oil is a HORRIBLE choice. Do a search on “smoke point of oil” and take a look at the chart. If you are asking me for a recommendation as far as oil; it would go: Ghee (485F), Pig Lard (370F), Avocado Oil (520F). In that order. You want something that has no solids (so no butter, it burns) and something that has a high smokepoint. Most people use something like grapeseed oil, extra virgin olive oil etc.. and they all will gum up; making your griddle very sticky. Stick with the 3 oils I mentioned above; and you will be fine. (I personally use ghee if available when I cook meats; all other times I use Avocado Oil. If I’m deep frying though; I prefer Lard).Now here’s what you do (Seriously do EXACTLY as I say): You’ve decided you want pancakes; great. Take your oil or lard, and pour it on the COLD griddle. COLD. Take a paper towel, and rub it all around until its even; a thin light coating. Now go ahead and put the griddle on the stove; and fire it up; on low/medium low heat. With the back side of the same paper towel; as you start to see the griddle sweat oil (and it will) wipe it like you are buffing a car with car wax. Small circles; making sure there are no pools of oil anywhere. Once you think the griddle has stopped sweating; add a little bit of oil (I know, it sounds counter-intuitive as I just wiped oil off; but it’s not) and cook your pancakes. They will be SUPER non-stick.Here’s why it works. Remember I said that the cast iron is porous? So when you rub oil on it COLD; the oil will not seep into the crevices. It will sit on top of those crevices. As the griddle gets heated however; the oil will become much lower in viscosity, and flow in and fill those porous surfaces. The excess is seen as “oil sweat”. When the griddle is hot; and you’ve wiped it down well; what you don’t see is a very thin layer oil on top of the surface, this is now your non-stick surface! When you add oil; it lubricates the griddle so when you pour pancake batter or something; it will be less likely to stick.So you are wondering, how is this different than heating up the griddle then adding oil to it? You can answer this for yourself. Heat up a stainless steel pan if you have one. When it’s hot; throw a few water drops on it; you will see the water drops dance around. Why? Because the pan is hot; and so when the water touches it; the bottom side vaporizes and causes a mini explosion, sending the droplet into the air. Now what if you had water in the pan and heated it? You’d see the water sizzle but not jump around.When you heat the griddle; and then add oil; there is heat (and perhaps a little moisture) trapped in the porous surface; and trying to get oil into that surface will NOT happen. The nooks and crannies have hot air trapped in it; so oil can’t penetrate into it. So you have a dry griddle with oil floating on top; and when you pour pancake mix; the oil actually PARTS and now you have pancake batter on a hot dry griddle. No wonder your pancakes stick! Doing it my way will super-non-stick your pan. Incidentally; you can do this to a stainless steel pan and get the same effect!3) Stiff Nylon Brush and Hot water is your friendIf you have followed my instructions above; and have not turned the heat up so high or so long as to burn the griddle completely; and you are finished using it; then cleanup should be a 10 second affair, and not more. Because what you fail to realize until now; is that if you used the method above; you are SEASONING your griddle AS YOU ARE COOKING. So when you are done; the color will be a deeper black; and the griddle will be non-stick (more non-stick!). At this point; go ahead and get hot water running in the sink. When the water is hot; take your griddle over; and under hot running water; scrub vigorously with a stiff nylon brush for 10 seconds. You shouldn’t use soap.. EVER! Soap will strip the Patina and possibly rust your pan! If you have done as I taught; your pan will be completely clean in 10 seconds. I know for a fact because I do this everyday. If there is a hard to clean spot; it means you haven’t done as I said! Don’t worry; pour a little bit of baking soda on that area; and scrub with the nylon brush. That’s it! If you ran hot water while doing this; then turn off the water; shake the excess water off; and with a clean paper towel, wipe it dry. While the griddle is warm; go ahead and rub a little bit of oil ALL AROUND (that means bottoms and handles too!) making sure every surface is coated with a very thin layer of oil. Let it sit and rest. Next day; you can if you so choose; wipe off the excess oil as it too will sweat a little bit of oil.That is it! We eat 20 meals a week at home, and this griddle is involved in at least 18 of them. Do you think I have time to scrub scrub scrub until my elbows creek? Of course not. If the food doesn’t taste good cooked from it; then the pan is a fail; regardless of price. If it’s not easy to clean; then the pan is a fail. If it doesn’t last, it’s a fail. If food from it is unhealthy; it’s a fail. This pan scores and scores well in all these categories; but ESPECIALLY cleaning! People come over to eat; and see my cast iron skillets and they literally feel bad for me; thinking I’m going to be scrubbing until the cows come home; and are amazed that no pans I own take more than 10 seconds on my part to clean. Having owned cast iron; I can’t imagine owning regular pans simply because of the cleaning involved!4) Why Cast IronSo we’ve talked about cleaning; but we haven’t talked about why cast iron. If you take a google at the list of thermal conductivity, you will be surprised. Aluminium scores in the 200’s, Copper scores a 385, Silver scores a 405, and stainless steel scores a 16. Granite scores a 2. Cast Iron scores a very low 55. So what we can conclude from this information is: There’s a reason why a lot of chefs like copper bottom pans; it conducts thermal activity well. There is a reason why some of the stainless steel skillets add an aluminium sandwich core; to increase the thermal conductivity of the pan overall. With a score of 55 though; cast iron is not very thermally conductive. That means it’s slow to heat up; but that also means however; once it heats up; it won’t cool quickly. This is what you need essentially when you sear something, or if you want to gently heat something. (Tangent; from the chart; this is why a lot of people swear granite rock steak is the best on earth.)Because cast iron heats slowly; you should really never use anything past a medium heat; heating it too quickly can cause it to crack. So low heat and more warm up time is the better way to go.So what does all this mean if I’m cooking a steak? Well, it means if I throw a piece of cold meat (incidentally; you should NEVER put a piece of cold steak onto a hot grill or griddle; the meat should be room temp or slightly colder than room temp). It means that when you throw your piece of meat on the griddle; because of the ability of the cast iron the retain its heat; it will not “dump” all the heat into the steak quickly; and the pan itself get cold. This is also why if you cook a steak in an aluminum pan; it scorches. What happens is; when you heat an aluminum pan; and then put a piece of steak on it; with the great thermal conductivity of aluminum; all the heat leaves the pan quickly; so the pan is now cold. The fire underneath then is struggle to bring the pan back up to temp; and by it time it does; the steak has lost all it’s moisture through evaporation and there is no searing or browning, you end up with a tough piece of dried steak.Because cast iron does not dump all it’s temp right away; when you put food on cast iron; the surface temperature does not drop dramatically. This means cast iron makes a great material for stir frying as well as deep frying pots. For our review of the griddle here; it means that when we pour cold pancake mix onto this griddle; the surface will not drop in temp dramatically; yielding you perfectly uniform pancakes. If you go to someone’s house and they make you pancakes; and the center is very dark and the edges are very light; chances are they used a cheap pan. (My guess; an aluminum bottom with telfon top) This is because as the batter mix is poured into the pan; the pan “was” hot; when the batter touched; the pan dumped all its heat into the initial point of contact with the batter (in this case, batter runs outwards in a concentric circle) so by the time the batter spreads; the pan is already cold, so the flame will attempt to bring the pan back to temp; and thus burning the part that was hot already (the center) and leaving the edges undercooked. This is also why people think pancakes at pancake houses taste better than homemade; because they use a big griddle at the restaurant. Well, now you can do the same.The other item two items that cast iron offers are something that has come in more of the limelight in the last few years than a few decades ago; and that’s health. Cast Iron is made of 100% iron; and so if you have something leech into your food; it would be iron; an essential mineral. Granted it might color your food taste; as well as the actual color; but it is essentially healthy for you. The other item cast iron provides for you is the knowledge that it’s a safe product. Compare that with some of the non-stick pans that will give you cancer when you eat it (hey buddy; those aren’t pepper flakes, they are scraped up teflon!!) Or aluminum pots and pans; that will give you Alzheimer. No thank you!5) Low and SlowBecause this griddle is round; and most heating (be it gas or electric) is round; you get very uniform heating. Couple that with the fact that cast iron is fairly uniform heating itself; and this makes for a good pan to heat something that you need heated evenly. I don’t own a toaster; why would you if this makes toast that comes out much more uniform; and tastes 10x better? In most toasters; there are strips of wires (heating elements) that run horizontally. They get red hot; and that’s is how your toast is toasted. You can see evidence of this by the burn streaks on your toast. When you heat your bread on this griddle however, you have uniform surface contact (assuming your bread is sliced uniformally) and thus you get very good crunch and very even crunch. Couple that with the fact that the bread is being heated on the entire surface all at once; instead of by a few red hot coils; and your toast actually toasts faster on this than in a toaster, and more uniform and more delicious. Put a little butter on it and sprinkle a little bit of garlic powder (or fresh garlic!) and you get garlic bread! Delicious!This is also perfect for tortillas; which I do every morning. We usually freeze our tortillas; and so coupled with a meat press; I take a frozen tortilla out; put it on this griddle; and press it flat with the lodge meat press. I flip it over in a minute; and give it another minute; put some cheeze on it; a little avocado and whatever leftover meat from dinner; and presto! Taco breakfasts.With the great even cooking surface; my wife likes to make egg tortillas; crack an egg and beat it; then pour into the skillet and then cover it with a piece of tortilla. The egg will stick to the tortilla and not the griddle! Flip it over; let it cook alittle bit; roll it up; breakfast egg rollers.Reheating pizza is something I do often on this; I put the pizza on and then put a small piece of aluminum foil over it; have it on low heat; and let it heat low and slow. I cook hamburgers patties on this; and they always come out perfect.Because of the shallow edges; it’s not a good idea to cook anything that has a lot of “juiciness” to it; but anything bread related; this is it! Reheating bread is a cinch; as is heating sandwiches.6) AccessoriesI will recommend a few accessories that pairs quite well with this item. The first recommendation is the lodge meat press (LGP3). Like I said above; I use this to press everything from tortillas to hamburger patties. If you heat it first on the open stove top; you can then cook both sides together at once; like a panini without the grill marks. The second recommendation is a glass lid. I have 6 pots that are between 10.25~10.5″ in diameter. I found a very nice glass lid at the thrift store for $1. I changed the knob on it from the plastic to a metal one. This lid fits on all 6 of my pots! The glass allows you to look into the food without lifting the lid, while the lid is quite useful on the 10.25″ skillet; I use the lid on this griddle mainly to prevent slashes. My wife uses it when she reheats bread so the bread doesn’t dry out so quickly. Remember, while you are heating up the griddle or skillet and you know you will be using the lid; then heat up the lid as well. My third recommendation is the silicone hot handle holders. They help.7) Full Circle ~ Let us begin at the beginningSo we are back full circle; let me encourage you to buy this piece of kitchen equipment. The price and value in unbeatable, When you first buy this; and ONLY when it’s new; I do encourage you to use hot soapy water and a stiff nylon brush to clean the pan thoroughly. It comes out of the factory with a thin film of wax so it doesn’t rust, and so that requires a bit of soapy water to get off. Then go ahead and google and follow directions on how to season your pan properly; and season it; and you are ready for action! Most recommend your first official item cooked on this be bacon; and I agree! I do want to stress though what I said above; Ghee; Lard, or Avocado Oil as the three cooking oils of choice. Most vegetable based ones have a low flash point; meaning you will easily burn your oil which becomes carcinogenic, or else they will add a funky taste to your food. I have quite a few pieces of Lodge cookware and I fully intend to Will them to my grandkids. They are beautiful; durable, cooks beautifully; browns beautifully; makes food tastes much better, and the cost is near nothing for what it provides for you and your family. You owe it to yourself and your loved one; and your health and your loved one’s health to buy one. If you do what I tell you to do above; you will have the nicest; most non-stick griddle in the world.8) Bonus: How to save a rusty panSo a lot of you for some reason have decided to put this in the item in the dishwasher… and now it’s super rusty.. never fear, I’m here! How to save your rusty griddle. Go to Walmart; and buy a 2-Liter bottle of regular Coke. (not the sugar free or diet one; regular Coke). Plug your sink up; put the griddle in it; and pour and cover with coke. Set your timer for 5 minutes if it’s kind of rusty; and 10 minutes if it’s super rusty. When the timer beeps; grab your roll of aluminum foil; about 1 square foot. Now ball it up into a ball. Take your griddle out of the coke solution; 90% of the rust should be gone already. Dab and scrub with the aluminum foil until no more rust. Drain the sink; get the hot water running; and scrub with the stuff nylon brush under hot running water. Congrats, you now have a new griddle! Now season it as you would; and go about your life.9) Super Bonus: When to clean your panThere are 3 points in time when you should clean the pan:1) Right after you cook; while the griddle is ridiculously hot. The food has not stuck onto the pan; and so it’s a great time to clean. But ONLY if there is no food left on it.2) If there are bits of food on the pan, I’d actually wait until the food is almost cool on the pan to scrape and wash the pan. The reason is this: Remember cast iron is low thermal conductivity? Well, when the food is stuck on there; ironically the cast iron continues to slowly cook the food even after you’ve turned off the heat. Because you aren’t adding more heat; the air temp is now cooler than the temp of the pan; so as the moisture slowly leaves the food item because the cast iron is still heating it; the food will CURL UPWARDS because the air is cooler than the pan and that will be the direction of the shrinkage; as well as the pan is slowly burning the food’s bottom. So when the food is almost cold; you will find that it isn’t stuck so badly as it initially was; because it’s dried a bit and now might “flake” a bit when you pick at it, so a hard plastic pan scraper will easily scrape it off. Scrape the large chunks off with the scraper; and then again; back to the stiff nylon brush under hot water.3) The only time cast iron is super difficult to clean is if there was burn sugar involved. Three ways to attack this: while the griddle is hot; pour some warm water (not cold, you will crack the griddle) on it; let it bubble; and then scrape right away. Second way is to reheat the griddle; let it start almost burning again; and pour some warm water on it; let it bubble for a bit; and then scrape it right away. The Third method is a strange two-stage method. Scrub with a stiff nylon brush; under the hottest water you can. If the sugary parts scrape off; great! If not; don’t fret. Stop scrubbing; and dry it with a paper towel. The pan should be warm to the touch still. Leave it on the stove top to cool off overnight; do not put it into a cupboard. The next morning; take a dry pot scraper; and scrape it. The sugary parts will flake and come off. When the pan was warm, it was again slowly drying out the sugars stuck on it. As the sugar dried; it hardened and so next morning; you can “crack” the sugar and remove it easily.10) Notes, hints, and personalsI recall staying at a relative’s house one time; and my wife usually has eggs for breakfast. So the only pan we could find was one of the wunderbrick non-sticks; and so she cooked an egg with it. It tasted so bad that she threw it out. While ingredients make obviously a big difference; a less obvious one is the pots and pans used to cook it. The ability to go from stove to oven without transferring the vessel used; is not to be looked upon lightly. The fact that it will outlast most other pots and pans should not be looked upon lightly either. Our health depends our ability to cook healthy foods and not eating out; and the right pots and pans is a big part of that. If it’s difficult to use or produces inferior results; then you will not use it. We have become a people of instant gratification; instant this; instant that. But I have yet to eat at any restaurant; food equal to that which I cook at home. I have control over every aspect from procurement of ingredients to pots and pans used. A lot of people buy cookware because it looks pretty; that is their prerogative but the priority really should be, what does it do for your health? A piece of cookware that is pretty AND functional is great; but if not; I’ll settle for functional over pretty any day. What’s the point of having a pan that’s pretty but burns all your food? What’s the point of a pot that is easy clean up but gives you cancer?Like I noted in the beginning; this was not a review; but a treatise. What we are talking about essentially isn’t a piece of cookware; we are talking about quality of life. And a good quality of life begins with health. And health begins with healthy cooking. And healthy cooking begins with a piece of cookware that you are willing to use. One that will provide for you and your family delicious food day after day; week after week; month after month; year after year, generation after generation. I rarely give a product such a glowing endorsement; I have not been paid by anybody; and I bought mine with my hard earned money because I wanted the best for my family. Tortillas and farm fresh eggs for breakfast; this is the cookware we wake up to every morning. It has been an essential part of our lives and I couldn’t imagine for the price of a few beers; a better way to build great health for you and your family.

5. Lodge Double Play Reversible Cast Iron Grill/Griddle, Dual-Sided, Seasoned for Double Burner Stovetops

The Lodge Double Play Reversible Cast Iron Grill/Griddle offers incredible versatility for those with an electric stove, especially if you have a center burner or two adjacent burners. This dual-sided piece gives you a flat griddle on one side and a ribbed grill on the other, allowing you to cook a wide array of foods from pancakes to perfectly seared steaks. It’s pre-seasoned, making it ready for immediate use.

Key Features That Stand Out

• ✓ Reversible Design: Features a smooth griddle side and a ribbed grill side for diverse cooking.
• ✓ Double Burner Coverage: Spans two burners, providing a generous cooking area for family meals.
• ✓ Pre-Seasoned Cast Iron: Offers a natural, non-toxic, and PFAS-free cooking surface that improves with age.
• ✓ Exceptional Heat Retention: Ensures even cooking and beautiful searing results.
• ✓ Durable & Versatile: Suitable for all stovetops, oven, grill, and campfires.

Why We Recommend It

This Lodge griddle is a fantastic investment for anyone who loves both breakfast foods and grilling indoors. Its cast iron construction is perfect for electric stoves, offering steady, even heat across its expansive surface. The ability to flip it for grilling makes it incredibly functional, truly doubling your cooking options. This is definitely one of the best cookware for electric stove setups that crave versatility.

Best For

Home cooks who want maximum versatility, allowing them to grill and griddle on their electric stove, especially those with larger families or who entertain frequently.

Pros and Cons

Pros:

• Dual-sided functionality (grill and griddle).
• Covers two burners for large capacity cooking.
• Excellent heat retention and even heating.
• Durable, long-lasting cast iron construction.

Cons:

• Very heavy, can be challenging to move and clean.
• Requires diligent seasoning and care to maintain nonstick properties.
• Grill side can be harder to clean than the griddle side.

Customer Reviews

Customer Review: This reversible cast iron grill and griddle is hands-down one of the best purchases I’ve made for my kitchen. The quality is exactly what you’d expect from Lodge—heavy-duty, durable, and built to last. I love that it’s pre-seasoned, which made it ready to go right out the box (Although I seasoned it again. I’ll give instructions on what I did at the very end of this review in my “PRO TIP”, if you’re interested in doing the same.). I’ve used it for everything from searing steaks and flipping pancakes to grilling veggies and making breakfast sandwiches, and it performs beautifully every single time. The heat retention is unmatched, and I love how evenly it cooks no matter what side I’m using. It turns an ordinary stovetop or campfire into a professional cooking surface, and it’s become one of my go-to tools whether I’m indoors or out. Cleaning it is surprisingly easy, especially if you care for it properly, and it just gets better with time. Like, seriously! Lodge just never disappoints, and this piece is no exception. If you’re serious about your cooking or just want to elevate your meals with that classic cast iron flavor, this is the one to get. It’s reliable, versatile, and honestly—an absolute joy to cook with. And now for my “PRO-TIP”…PRO TIP:: Give it a little extra oiling and bake it a few times when you first get it though (if interested, I’ll tell you how below) — you’ll fall in love with the results.Use an oil with a high smoke point and that forms a good layer of seasoning, like canola oil, Crisco (vegetable shortening), or grapeseed oil. I’ve used vegetable oil too. Avocado oil, I think can be used too, but don’t quote me on that particular one as I’ve never used it. But if I take a guess, I THINK it can be.But the FIRST thing you do even before oiling it and baking it is wash it thoroughly as soon as you get it with a teeny-tiny bit of soap and hot water, EVEN IF IT SAYS IT IS PRESEASONED! But ONLY DO THIS ONCE! After this first wash, you won’t have to use soap ever again! This is to remove any of the factory residue. But you are then to dry the pan completely.Then with a think layer of oil (I pour a bit on the pan and then take a paper towel and wipe it completely with oil in all of the nooks and crannies inside and out and the handle with an even coat of whatever oil you choose to use.Place it upside down on your top oven rack and put a baking sheet (or if you want to line the bottom rack with foil you can do that instead of the baking sheet) on the bottom rack to catch the excess oil that drips off the pan.Bake this @ 450 degrees for 45 minutes to an hour. Then turn the oven off and let it cool completely inside the oven to allow the oil to set.Now, for a smoother, non-stick finish, it’s BEST to repeat this process 2 or 3 times, BUT you don’t have to. I like to though, but who knows…maybe it’s because I’m extra.Then, BOOM! Your brand new cast iron is ready to make some magic happen!! Enjoy!!

Customer Review: Bought a new gas oven and stovetop with a center burner. The dealer wanted a lot of money for the center burner griddle. I declined and started looking for a substitute. What better cast iron can you get than Lodge? I found this one in similar dimensions to the OEM Whirlpool and am sure that it is twice the quality. It’s heavy and once I seasoned it to my liking, it has done diner quality ham and potatoes, made pancakes and quesadillas. It has a slight lip that helps prevent grease spills, washes easily and will probably outlast the stove.

6. SENSARTE 12-Inch Nonstick Crepe Pan with Spreader, Natural Ceramic Coating & Induction Compatible

The SENSARTE 12-Inch Nonstick Crepe Pan with natural ceramic coating is another excellent contender for your electric stove. Its ceramic surface is naturally non-stick and PFOA-free, prioritizing both performance and health. With its generous size and included spreader, it’s perfect for crafting beautiful crepes, pancakes, and tortillas for electric stove cooking.

Key Features That Stand Out

• ✓ Natural Ceramic Non-Stick Coating: Provides a chemical-free, PFOA-free, and healthy cooking surface.
• ✓ Induction Compatible Base: Works efficiently on all stovetops, including electric, gas, and induction.
• ✓ 12-Inch Diameter: Offers a large flat surface for making family-sized meals.
• ✓ Lipped Edge: Designed to prevent spills and keep your cooking area tidy.
• ✓ Includes Spreader: Helps achieve perfectly thin and even crepes.

Why We Recommend It

We recommend this SENSARTE ceramic crepe pan for its commitment to natural cooking and its exceptional nonstick properties. It heats up quickly and evenly on electric stoves, and the included spreader is a thoughtful touch that enhances the cooking experience. Plus, it’s very easy to clean!

Best For

This pan is ideal for health-conscious cooks who prioritize natural, PFOA-free nonstick surfaces and enjoy making delicate foods like crepes, pancakes, or tortillas on their electric stove.

Pros and Cons

Pros:

• Healthy and natural ceramic nonstick coating.
• Excellent food release and easy cleanup.
• Suitable for all stove types, including induction.
• Included spreader is a valuable accessory.

Cons:

• Ceramic coatings can degrade over time if not cared for properly.
• Not suitable for extremely high heat (e.g., searing at very high temps).

Customer Reviews

Customer Review: So far, so good. This is the 12″ crepe pan. I made a thin omelette and an experimental “healthy” flat bread with lots of herbs and spices which tend to stick, and no sticking whatsoever. I used a fair amount of oil. Very easy to clean. Just wiped with a damp cloth and dried. I purchased an additional, smaller one. I also have a 9.5″ pan. I find with regular use, non-stick pans usually only perform for a year. One of the reviews for this product said it lasted three years… Since I’ve found the same longevity issue with really expensive pans, including Diamond, these mid-priced pans seem a good deal (especially if they last as long as three years. I invested in some cast iron pans as I don’t like adding to waste (with pans), but they just are not great for everything, and I’ve never been able to successfully cook eggs or eggy things with them, and tomato sauces are also a problem… I only wish these came with metal handles for hotter oven use. I love that it has heft to it. It seems flat and maybe the heft will make it less prone to warping. Know it is not heavy enough to be burdensome, it just conveys some attention to quality through not skimping on materials, and it seems to heat evenly. Another pan came with an extra screw but this one did not! And the thickness of the handles can post a problem with hanging them… But for fake wood, these handles look lovely and feel nice in the hand. Overall, I’m very happy. I’ll be updating all of my reviews based on how they wear, which is, as I said, a huge issue with non-stick pans.

Customer Review: Great crepe pan! The Swiss granite nonstick coating works really well—crepes and eggs slide right off with minimal oil. It heats evenly, feels sturdy, and cleans up easily. Simple, reliable, and a great value for everyday use.

7. SENSARTE 10-Inch Nonstick Crepe Pan with Swiss Granite Coating, Stay-Cool Handle & Induction Compatible

The SENSARTE 10-Inch Nonstick Crepe Pan is the smaller sibling to our Best Choice, offering the same fantastic performance in a more compact size. With its Swiss ILAG nonstick granite coating and induction compatibility, it’s a stellar option for individual servings or smaller kitchens. It’s also PFOA-free, ensuring healthy cooking on your electric stove.

Key Features That Stand Out

• ✓ Swiss ILAG Nonstick Granite Coating: Provides superior food release and is completely PFOA-free.
• ✓ Induction Compatible Base: Ensures efficient and even heating on all types of stovetops.
• ✓ Compact 10-Inch Diameter: Ideal for single servings, smaller crepes, or eggs.
• ✓ Stay-Cool Handle: Designed for comfortable and safe handling.
• ✓ Lipped Edge: Prevents drips and spills, keeping your kitchen cleaner.

Why We Recommend It

For those who don’t need a large comal but still demand high quality, this 10-inch SENSARTE pan is perfect. It shares all the great features of its larger counterpart, including excellent nonstick properties and even heating on electric burners. It’s a reliable choice for daily use, especially for smaller portions.

Best For

This pan is best for individuals, couples, or small families who need a compact, efficient, and truly nonstick comal for electric stove cooking, especially for delicate items.

Pros and Cons

Pros:

• Exceptional nonstick performance.
• PFOA-free and healthy for cooking.
• Heats evenly and quickly on electric stoves.
• Compact size is easy to store and handle.

Cons:

• Smaller size might be limiting for larger meals.
• Not designed for oven use due to the handle.

Customer Reviews

Customer Review: So far, so good. This is the 12″ crepe pan. I made a thin omelette and an experimental “healthy” flat bread with lots of herbs and spices which tend to stick, and no sticking whatsoever. I used a fair amount of oil. Very easy to clean. Just wiped with a damp cloth and dried. I purchased an additional, smaller one. I also have a 9.5″ pan. I find with regular use, non-stick pans usually only perform for a year. One of the reviews for this product said it lasted three years… Since I’ve found the same longevity issue with really expensive pans, including Diamond, these mid-priced pans seem a good deal (especially if they last as long as three years. I invested in some cast iron pans as I don’t like adding to waste (with pans), but they just are not great for everything, and I’ve never been able to successfully cook eggs or eggy things with them, and tomato sauces are also a problem… I only wish these came with metal handles for hotter oven use. I love that it has heft to it. It seems flat and maybe the heft will make it less prone to warping. Know it is not heavy enough to be burdensome, it just conveys some attention to quality through not skimping on materials, and it seems to heat evenly. Another pan came with an extra screw but this one did not! And the thickness of the handles can post a problem with hanging them… But for fake wood, these handles look lovely and feel nice in the hand. Overall, I’m very happy. I’ll be updating all of my reviews based on how they wear, which is, as I said, a huge issue with non-stick pans.

Customer Review: Great crepe pan! The Swiss granite nonstick coating works really well—crepes and eggs slide right off with minimal oil. It heats evenly, feels sturdy, and cleans up easily. Simple, reliable, and a great value for everyday use.

8. IMUSA 13.5-inch Carbon Steel Nonstick Round Comal with Metal Handles, Black

The IMUSA 13.5-inch Carbon Steel Nonstick Round Comal is a traditional choice, well-suited for an electric stove, especially if you’re keen on making authentic tortillas. Its carbon steel construction provides rapid and even heating, while the nonstick coating aims for easy food release. The metal handles add to its oven-safe versatility, making it a robust kitchen tool.

Key Features That Stand Out

• ✓ 13.5-Inch Cooking Surface: Ample space for cooking multiple tortillas or large flatbreads.
• ✓ Durable Carbon Steel Construction: Ensures quick heating and high-temperature resistance.
• ✓ Nonstick Black Surface Coating: Designed for easy food release and convenient cleaning.
• ✓ Chrome Riveted Metal Handles: Provides sturdy grip and makes the comal oven safe.
• ✓ Lightweight Design: Easier to handle compared to heavier cast iron alternatives.

Why We Recommend It

We recommend this IMUSA comal for its traditional design and lightweight yet robust build. Carbon steel heats quickly and evenly, which is fantastic for ensuring perfectly cooked tortillas on an electric stove. It’s a great option if you prioritize making authentic dishes and appreciate its oven-safe feature.

Best For

This comal is best for those specifically looking for a traditional style comal to make large batches of tortillas or other flatbreads, and who need an oven-safe option for their electric stove.

Pros and Cons

Pros:

• Traditional comal design for authentic cooking.
• Lightweight and easy to maneuver.
• Heats quickly and evenly.
• Oven safe due to metal handles.

Cons:

• Nonstick coating quality has received mixed reviews, with some reporting sticking/burning.
• May warp slightly at very high temperatures.

Customer Reviews

Customer Review: Great pan! I use it everyday at work (on a camping stove). It’s a good size. Easy to use and clean. Haven’t had any issues with stuff sticking, just add your favorite oil and it works great.

Customer Review: Zero stars this pan is aweful. At medium-high heat the middle bowed slightly. I bought this pan for tortilla making; with the first tortilla I put on the pan the tortilla stuck to the non-stick pan. The non stick coating literally burnt. Afterwards when I attempted to clean the pan the burnt spots stayed put no matter how long it soaked. This pan is not worth the cost.

9. Kordisen 12-Inch Nonstick Crepe Pan with Spreader, Granite Coating, Induction Compatible, PFOA Free

The Kordisen 12-Inch Nonstick Crepe Pan is a versatile and health-conscious option for your electric stove. Its high-quality granite coating provides an excellent non-stick surface that’s free from PFOA and PFOS, ensuring safe and easy cooking. This pan is designed for universal stovetop compatibility, making it a reliable choice for any kitchen.

Key Features That Stand Out

• ✓ PFOA/PFOS-Free Granite Coating: Offers a safe and durable nonstick surface for healthier cooking.
• ✓ Universal Stovetop Compatibility: Works perfectly on gas, electric, and induction cooktops.
• ✓ 12-Inch Large Surface: Ideal for making large crepes, pancakes, omelets, and tortillas.
• ✓ Even Heat Distribution: Ensures consistent cooking without hot spots.
• ✓ Includes Spreader: Helps create thin, evenly spread batters for perfect crepes.

Why We Recommend It

We like the Kordisen crepe pan for its solid nonstick performance and broad compatibility. It heats very evenly on electric stoves, which is key for delicate items like crepes and tortillas. The granite coating is a plus for those seeking chemical-free cookware, and it offers great value for its features.

Best For

This pan is excellent for home cooks who frequently prepare breakfast items or flatbreads and need a reliable, PFOA-free nonstick surface that performs well on any electric stove.

Pros and Cons

Pros:

• Effective and safe granite nonstick coating.
• Compatible with all stove types.
• Heats evenly for consistent cooking results.
• Easy to assemble and clean.

Cons:

• Durability of the nonstick coating over long-term use is yet to be fully proven.
• Handle is not designed for oven use.

Customer Reviews

Customer Review: Great for eggs, pancakes and omelets. Hope it lasts.

Customer Review: It was easy to put together with just one screw, and the screwdriver was included. I rinsed it in the sink and proceeded to cook some hamburgers when it arrived. It set ever so flat, and cooked them very evenly. Nothing stuck whatsoever, and I cleaned it with the green side of my sponge which may have been the wrong thing to do, but it cleaned very easily. I’m very happy with my purchase. I hope the non-stick lasts for a long time.

10. Viking 19×11 Inch Hard Anodized Nonstick Double Burner Griddle with Handles, Oven Safe

The Viking 19×11 Inch Hard Anodized Nonstick Double Burner Griddle is a premium choice for serious cooks needing a large and robust comal for electric stove use. Its hard-anodized aluminum construction ensures rapid and even heating, while the triple-layer nonstick coating offers exceptional food release and is safe for metal utensils. This griddle is also oven-safe, adding to its versatility for various cooking tasks.

Key Features That Stand Out

• ✓ Hard Anodized Aluminum Construction: Provides fast and uniform heat distribution across the entire surface.
• ✓ Large 19×11 Inch Surface: Spans two burners, perfect for cooking family breakfasts or large batches of food.
• ✓ Triple-Layer Nonstick Coating: Offers superior food release, durability, and is safe for use with metal utensils.
• ✓ Oven Safe: Allows seamless transitions from stovetop to oven for finishing dishes or keeping warm.
• ✓ Integrated Handles: Sturdy handles for safe and easy maneuvering.

Why We Recommend It

This Viking griddle is a powerhouse for an electric stove, delivering professional-grade performance and durability. Its hard-anodized construction means no more cold spots, and the triple-layer nonstick is truly impressive, even with metal tools. It’s a fantastic option for anyone needing a large, reliable, and versatile griddle for everyday cooking.

Best For

Best for avid home cooks who need a large-capacity, highly durable, and metal-utensil-safe electric stove comal, ideal for extensive breakfast spreads or large flatbreads.

Pros and Cons

Pros:

• Excellent heat distribution and fast heating.
• Very large cooking surface (double burner).
• Highly durable triple-layer nonstick coating, safe for metal utensils.
• Oven safe for added cooking versatility.

Cons:

• Higher price point than many other options.
• Some users find it performs better on a grill than an electric stovetop (due to burner spacing).

Customer Reviews

Customer Review: I absolutely love this Vicking-nonstick double burner griddle! The quality is excellent and it feels very sturdy. It heats evenly across both burners, making ut perfect for pancakes, eggs, bacon, grilled sandwiches and more. The non stick surface is truly nonstick- nothing sticks, and clean up is incredibly easy. A quick wipe or gentle wash and it looks brand new again. The handles are also great touch, making it easy to move safely.

Customer Review: This is a great griddle for the grill, not so much for stove top use. Great for cooking bacon, eggs, chops and many other items. It has a sunken channel all the way around that channels grease away and makes it easy to drain after use. Cleans up easily with soap and water or if you prefer wipe clean with paper towels. I have been using this for over a year now and it shows minimal wear. Eliminates the need for both a grill and griddle.

Ready to upgrade your kitchen?

Explore More Comals on Amazon