@Jaron3
Sir love the pan but.......
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The cooking surface?
Sorry for being a dick but that cast on glass strikes me as nails on a chalkboard.
Had my cook top die last year and went with a Blue Star....
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Flame the way cooking is supposed to be....
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With the Smithy medium and ......... Bacon.
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After a year in service I cant 100 percent recommend this drop in Blue Star top.......go built in if you are going to get one. I think the sheet metal on top could be thicker or they need some more frame structure to keep the heavy ass cast iron grates level. Cleaning is also fucktarded as the drip pans can not be removed from the burner holes, you have to reach in to the interior through sharp steel burner holes to wipe the interior down.
The built ins have drip sheets that pull from the front of the cabinet for cleaning - much like commercial flame tops.
At work we have the precursor to the Blue Star line - a Garland commercial oven. That bitch is a beast, 6 burners, two oven, a grill/broiler station. Work would probably give it to me for the cost of a standard oven and moving the Garland.
Running the Garland would be an expense though. Its got old school pilots so there are 9 flames burning constantly. My house cook top runs off a 60 gallon propane tank. The truck would be there weekly to fill it up.