1. Preheat the griddle on medium heat for 5–10 minutes. Apply a thin layer of high smoke point oil evenly. It’s ready when the oil shimmers but doesn’t smoke heavily.

2. For breakfast, cook pancakes by pouring batter into 4-inch rounds and flipping when bubbles form. Scramble eggs on a buttered section, folding gently as they cook. Add hashbrowns and breakfast sausages on separate zones for optimal texture.

3. Form 3-ounce ground beef balls and place on the hot griddle. Smash thin with a spatula, season with salt and pepper, and cook for 2 minutes. Flip, add cheese, and cook 1 more minute for crispy-edged smash burgers.

4. Cook proteins like chicken, steak, or shrimp first. Move to a cooler zone, then sauté vegetables in the hot area with soy sauce, butter, and garlic. Stir continuously with spatulas for hibachi-style meals.

5. Cook thinly sliced ribeye or sirloin with oil, chopping it with spatulas. Add onions, peppers, and mushrooms, cooking until soft. Portion meat, top with cheese, melt under a dome, then serve in toasted hoagie rolls for Philly cheesesteaks.

6. For crispy potatoes, cube them and season with oil and spices. Cook in a single layer for 15–20 minutes, turning occasionally. Prepare fresh pico de gallo on a cooler griddle section to brighten your meal.