A Guide to Griddle Controls

From sizzling pancakes at breakfast to burgers at dinner and everything in between, griddles are a must-have in any commercial kitchen. They help keep your operation running smoothly all day. But when you're choosing a griddle, there’s more to think about than just size or the type of cooking surface. One of the most important decisions is picking the right type of control for your kitchen’s needs.

Griddles are heated using either manual controls or thermostatic controls, and the one you choose can affect your food, your cooking speed, and even your training needs.

Manual controls are just what they sound like—you control the heat manually using a dial. It’s a simple, cost-effective option and is often used in kitchens where the same food is cooked repeatedly. For example, if you're constantly heating tortillas, cooking hot dogs, or stir-frying large batches, manual controls can work well. However, because there’s no automatic temperature regulation, you need to pay close attention. Cooks must learn the “feel” of the settings and adjust the flame themselves to keep food from burning or cooking unevenly. That means more training for newer staff and more focus during busy shifts.

(Manual temperature controls are available on Vulcan’s VCRG-M gas griddles.)

For more product consistency and automatic temperature response to loads of raw and frozen foods, a thermostat is needed to control the plate temperature. Thermostatic controls do the temperature thinking for you. You set a specific cooking temperature—like 350°F—and the griddle works to maintain that setting. This helps keep food quality consistent and reduces the need for constant checking or adjusting. Here are three thermostatic control types:

The modulating, or throttling, option is the most affordable thermostatic option. These controls keep the burner’s flame on at all times, but adjust the gas flow to maintain temperature. They’re simple to use and stay within 30–40 degrees of your set temperature.

Griddles with modulating controls have been reported to have lagging response to heavy loads of product. If you load the griddle with lots of frozen or cold food, the temperature can drop, and recovery time may be slow. This makes it better suited for kitchens that don’t need to push out high volumes of food quickly, but are looking for a thermostatic control at a value price point.

Snap-action thermostats are a common choice in commercial kitchens. These controls turn the burner fully on or fully off to maintain heat. This keeps your cooking temperature within about 10–15 degrees of the target, permitting greater cooking consistency throughout shifts.

They’re often paired with embedded thermostats—built directly into the griddle surface—for even faster response and better consistency. That means quicker recovery when cold food hits the griddle and more even cooking throughout the day.

This type of control is great for cooking things like eggs, bacon, burgers, and pancakes—anything where consistency matters.

(Embedded snap-action temperature controls are available on Vulcan’s MSA, 900RX and VCRG-T gas griddles.  Electrical snap-action temperature controls are available on Vulcan’s RRE and HEG electric griddles.)

Solid-state controls are the most advanced and precise griddle controls available. The temperature probe is always embedded into the griddle plate to keep temperatures within 5 degrees of the set point, offering the greatest griddle surface consistency.

They also recover heat the fastest—perfect for high-volume kitchens that need to keep food moving without sacrificing quality. If you're cooking high-end items like seafood, steaks, or specialty breakfast items, solid-state controls offer the most reliable results. They cost more, but the benefits in speed, accuracy, and repeatability are worth it for many chefs.

(Solid State temperature controls are available on Vulcan’s VCCG gas griddles.)

The best griddle control for your kitchen depends on what you're cooking, how busy you are, and how important precision is to your menu. Ask yourself:

• Do I need fast recovery during peak hours?
• Will my staff benefit from automatic temperature control?
• Is it worth investing in tighter temperature ranges for better food quality?

Whether you’re running a school kitchen, a diner, or a high-end restaurant, Vulcan has a griddle and control setup that fits your needs.

Source: https://fishnick.com/