The Blacktop

Thirty-six inches of seasoned steel across four burners. The Blacktop is the volume play — smash burgers by the dozen, a full griddle of breakfast, fried rice for a table of eight.

The flat top does what grates cannot: full contact, edge-to-edge crust, and zones you can steer by burner. It is cleaned with hot water and a scraper, never soap — the seasoning is the point.