household teppanyaki grill table | electric & gas heating
For the teppanyaki grill table, you need know its pros & cons of gas or electric system when you buy, which is better in yr view. You also need to understand more informations on teppanyaki cooking surface material(s) & its exhaust system.
This article introduces the comparison of household teppanyaki grill table electric & gas heating methods + cooking steel plate details + three main smoke extraction schemes.
| #Item | Gas Fired | Electric Heat |
| Pros | heating zone: Dia.500 mm | heating zone: 600×400mm |
| complete manual control while cooking, more vivid dining experience | evenly heat through electric heating tube | |
| takes 5-10 minutes to reach 260° | takes 15 minutes to reach 260°, auto temperature control | |
| easy operate, no visible flame, environmentally friendly | ||
| Cons | difficult to control fire degree and duration for unexperienced chef | plug required |
| no auto temperature control | ||
| Cooking Surface Material | 18-22mm thickness | |
| high quality food grade stainless steel & low carbon alloy steel | ||
| High temperature resistance, non-stick, anti-corrosion, anti-rust, no deformation, no discoloration | ||
| Exhaust System | 1. Updraft -- suitable for outdoor area, with built in radiating fan, exhaust smoke by using natural wind's help. | |
| 2. Downdraft -- suitable for indoor area, with built in purifier and fan, can process 95% fumes, odor left unprocessed. Require pipe or duct to exhaust. | ||
| 3. Smokeless -- outdoor and indoor both ok, with built in recirculation system, 100% process fumes and odor into breathable air. no pipe, no duct, no hood, no pollution. The most expensive option among these 3 exhaust system. | ||
