Had to choose between a $3000 salamander and a $1200 plancha for my new station

I was setting up a new station for a charcuterie and small plates menu. The salamander was a beast for melting and browning, but the plancha gave me more flat top space for searing and holding. I went with the plancha about 6 months ago. It's been great for volume, but I miss that instant overhead heat for finishing some dishes. Anyone else had to pick between these two for a tight space? What did you go with?

3 comments

3 Comments

the_phoenix3mo agoMost Upvoted

My buddy had the same choice for his tapas spot. He went salamander and ended up using a couple big cast irons on the burners for flat top work. Says he still wonders if he picked wrong.

ryanburns3mo ago

Cast irons work fine but a flat top's way faster for a busy service.

lee.lucas1mo ago

Hold on, cast irons aren't great for a plancha's even heat, they channel it differently.