Target Top vs Griddle vs Cooktop: The Complete Buyer’s Guide for Australian Kitchens

Introduction — Why This Choice Matters

In a professional kitchen, every piece of equipment is a strategic investment that influences service speed, menu versatility, and operating costs. In Australia’s competitive hospitality industry, where customer expectations are high and margins are tight, selecting the right cooking platform is more than a matter of preference — it’s a decision that directly impacts profitability and consistency.

Choosing between a target top (solid top or French top), a griddle, or a traditional open-burner cooktop is not simply about the equipment itself. It’s about aligning your kitchen’s workflow with the right heat delivery system. The platform you choose will shape the way chefs prepare, sequence, and finish dishes, as well as how staff manage energy usage and cleaning routines.

For example, a target top offers the flexibility to run multiple pans at once with a graduated heat zone, making it ideal for sauce work, searing, and multi-dish coordination. A griddle provides unbeatable speed for breakfast service and high-volume short-order menus. An open-burner cooktop delivers maximum flame control for woks, stockpots, and rapid boiling. Understanding the strengths and trade-offs of each ensures your investment delivers returns for years — not just in faster service, but in energy efficiency, compliance, and staff satisfaction.

Who This Guide Is For

This guide is designed for Australian hospitality professionals making critical equipment decisions. Whether you’re planning a new kitchen or upgrading existing lines, the insights here will help you match the right cooking platform to your service style, menu, and compliance needs.

Cafés & All-Day Breakfast Venues

If your day revolves around eggs, pancakes, bacon, and burgers, you’ll discover how a high-performance griddle can speed up service during peak hours, and when a target top might offer more flexibility for quieter shifts or menu diversification.

Bistros, Brasseries & Fine Dining Kitchens

Chefs focused on precise pan work, sauces, and searing proteins will see why a French top (target top) supports multi-pan control without constant flame adjustments, streamlining service in complex menus.

Hotels, Caterers & Multi-Service Operations

For operations handling variable cover counts across breakfast, lunch, and events, understanding the balance between a target top, griddle, and open-burner cooktop can improve energy efficiency, reduce staff fatigue, and keep you within AS/NZS gas and ventilation standards.

What is a Target Top (Solid Top / French Top)?

A target top — also known as a solid top or French top — is a continuous, heavy-duty heated surface designed for pan-based cooking. Unlike a griddle, where food is placed directly on the plate, a target top transfers heat from below to pans and pots sitting on its surface. Its signature feature is a heat gradient: the centre zone reaches the highest temperature, while the outer edges are progressively cooler. This allows chefs to move cookware between zones for precise control without constantly adjusting burner knobs.

How It Works

The target top is usually heated by a high-output gas burner or an electric element positioned beneath the plate. The thick plate — often made of cast iron or heavy-gauge steel — stores and distributes heat evenly. The centre “bullseye” receives direct heat, ideal for searing or boiling, while the outer zones provide gentle simmering or holding temperatures. This zoning is especially useful in busy kitchens where multiple dishes require different heat levels simultaneously.

Heat Gradient & Control

Typical commercial target tops in Australia run centre temperatures between 260°C–300°C, with outer edges dropping to 80°C–120°C depending on load and ambient conditions. This enables chefs to sear steaks in the centre, hold sauces at the edge, and sauté vegetables in intermediate zones — all without adjusting a control knob.

Surface & Materials

Most target tops use cast iron for its superior heat retention and durability under heavy use. Some models employ steel plates for faster recovery times. Surfaces are typically smooth and slightly concave to direct spills away from the centre burner. Unlike a griddle’s polished steel plate, the target top is seasoned like cast iron to prevent sticking and corrosion.

Gas vs Electric Implementations

In Australia, gas-fired target tops dominate commercial kitchens due to their responsiveness and compatibility with AS/NZS 5601 gas installation standards. Gas units offer faster heat-up and more pronounced gradients, while electric versions are valued in venues with restricted ventilation or noise sensitivity. Electric solid tops often deliver steadier edge temperatures, which can benefit delicate sauce work.

Where It Shines

• Multi-pan cooking for à la carte service or banquets.
• Delicate sauce work and reduction dishes that require stable low heat.
• Space efficiency when multiple burners would be underutilised.
• Reduced flame hazards in tight line setups, with fewer flare-ups and splatter.

Quick Compare: Target Top vs Griddle vs Open-Burner Cooktop

Before diving into the technical deep-dive, here’s a side-by-side look at the core differences between the three most common commercial cooking platforms in Australian kitchens. This comparison focuses on their primary uses, heat transfer methods, speed, and best-fit applications — helping you quickly shortlist the right option for your menu and service style.

Quick takeaway: If you need speed for direct-contact breakfast service, the griddle is your go-to. If you value multi-pan flexibility and heat zoning, a target top will streamline your workflow. If you need maximum flame control for diverse cooking styles — from pasta boiling to wok stir-fry — the open-burner cooktop remains unmatched.

Deep Dive: Outcomes, Throughput, Energy & Ventilation

This section goes beyond basic definitions to examine how target tops, griddles, and open-burner cooktops perform in the real world. We’ll break down cooking outcomes, service throughput, energy consumption, and ventilation considerations — all with an Australian commercial kitchen context in mind.

Cooking Outcomes

The type of heat transfer and surface design significantly affects the end product. A griddle excels in direct-contact searing, producing even browning and fast cook times for high-turnover items. A target top offers superior multi-pan management and gentle transitions between high and low heat, ideal for complex plates. An open-burner cooktop is unmatched for rapid boiling, wok cooking, and heavy pot use.

• Breakfast sets (eggs, bacon, pancakes): Griddle delivers consistent results at high speed.
• Sauces, reductions, poaching: Target top’s cooler zones hold delicate temperatures without scorching.
• Large pots and stock production: Open burners supply maximum heat directly to the vessel base.

Throughput & Service Rhythm

Throughput is about how many portions you can deliver consistently within a set time frame. Target tops allow 5–10 pans to be active simultaneously, letting chefs slide cookware between zones instead of adjusting knobs. Griddles shine in continuous production runs, while open burners give each pot or pan a dedicated flame, perfect for à la minute service.

Energy Use & Extraction (Australia-Centric Notes)

In Australia, gas input is measured in megajoules per hour (MJ/h). A standard 900mm target top may consume between 25–35 MJ/h, depending on brand and design. Griddles of similar width often run 40–63 MJ/h due to direct-contact cooking demands, while a 6-burner open cooktop can draw 120–156 MJ/h when all burners are engaged.

• Energy Efficiency: Target tops are more efficient for mixed-temperature tasks; griddles are efficient for batch cooking; open burners are efficient for single high-heat tasks but waste energy if left idle.
• Extraction: All three require compliant canopy hoods per AS 1668.2. Open burners typically require higher airflow capture due to exposed flames and heat plume.
• Compliance: Gas appliances must meet AS/NZS 5601 installation standards, and any ventilation must comply with state or territory regulations.

Space, Ergonomics & Cleaning

A target top’s flat surface is easy to wipe and season, with no burner wells to trap debris. Griddles have integrated grease drawers, but the plate must be regularly scraped and seasoned. Open burners require lifting trivets and cleaning drip trays, and more surfaces mean more cleaning time.

Noise & Heat Spill

Gas open burners add more ambient heat and require stronger extraction fans, which can increase kitchen noise. Target tops and griddles radiate heat through their surface but contain splatter better, making them more comfortable for tightly packed lines.

When to Choose Each — Practical Decision Paths

With a clear understanding of how target tops, griddles, and open-burner cooktops perform, the next step is to decide which one fits your menu, service model, and kitchen constraints. Below are practical decision paths tailored for different foodservice operations in Australia, from high-volume cafés to fine dining restaurants and multi-service venues.

If You Serve Breakfast, Brunch, or Burgers Most of the Day

Choose a griddle as your primary cooking surface. The direct-contact plate delivers unmatched speed and consistency for eggs, pancakes, bacon, burgers, and sandwiches. Pair it with 2–4 open burners for soups, sauces, and boiling. This combination suits QSR outlets, all-day breakfast cafés, and hotel buffets with heavy morning trade.

If Your Menu Skews Toward Pan Work and Sauces

Opt for a target top. The heat gradient allows you to run multiple pans at different temperatures without constant control adjustments. This platform excels in bistros, brasseries, and fine dining kitchens where sauce work, reductions, and precise protein searing are menu staples. Add a single high-output burner for rapid boiling tasks.

If You Need Maximum Flame and Pot Capacity

Select an open-burner cooktop. Ideal for operations with pasta-heavy menus, large stock production, or wok cooking, open burners offer the fastest boil times and full flame control. Pair with a small griddle or plancha for finishing proteins or toasting buns.

Decision Checklist

• Menu profile: Percentage of pan-based dishes vs direct-contact items vs large pot cooking.
• Peak covers: Volume during busiest service window (e.g., 100 covers/hour at breakfast).
• Energy & compliance: Available MJ/h gas supply, electrical capacity, and ventilation compliance per AS/NZS 5601 and AS 1668.2.
• Space & ergonomics: Bench line depth, staff movement, and proximity to pass.
• Cleaning routines: Staff availability for daily plate seasoning, trivet cleaning, or grease drawer maintenance.

Sizing, Utilities & Compliance in Australia

Choosing the right cooking platform is only part of the decision. Ensuring it fits your kitchen’s dimensions, matches available utilities, and complies with Australian standards is essential for smooth installation and long-term performance. In many cases, a well-sized and correctly connected appliance will perform better, last longer, and cost less to run.

Standard Dimensions & Modular Fit

• Widths: Common commercial sizes are 600mm, 900mm, and 1200mm to align with Australian modular kitchen lines.
• Depths: Most heavy-duty imported units (e.g., American Range, Giorik) are between 720mm and 930mm deep, matching standard bench depths for seamless integration.
• Height: Bench height (on stands) typically 900mm ± 20mm for ergonomic workflow and compliance with Safe Work Australia guidelines.

Gas Connection & Ratings

In Australia, commercial gas appliances are rated in MJ/h (megajoules per hour). Connection sizes vary by brand and origin:

• American Range: Typically 3/4″ BSP male connection; higher MJ/h output for heavy-duty use.
• European imports: Often 1/2″ BSP; slightly lower MJ/h per burner but efficient heat transfer.
• Always confirm with the manufacturer’s spec sheet before finalising gas plumbing.

Electrical Requirements (For Electric or Hybrid Models)

• Most electric solid tops require a dedicated 15A or 20A single-phase circuit; larger models may require 3-phase power.
• Check for total connected load (kW) on the spec sheet; ensure your switchboard can handle the demand.
• Installation must comply with AS/NZS 3000 (Wiring Rules).

Ventilation & Compliance

All gas and electric cooking equipment producing heat or vapour requires mechanical extraction in compliance with AS 1668.2. Gas installations must also comply with AS/NZS 5601 and be carried out by a licensed gasfitter.

• Ventilation rate: Determined by appliance heat load (MJ/h) and duty cycle; consult your canopy supplier for correct capture rates.
• Clearances: Maintain manufacturer-specified clearances to combustible surfaces for safety and warranty compliance.
• Local regulations: State and territory building codes may impose additional extraction or fire suppression requirements for high-output appliances.

Failing to size your appliance for your available gas and ventilation capacity is one of the most common — and costly — mistakes in commercial kitchen fit-outs. Always work with a supplier who understands Australian compliance requirements and can match equipment to your operational and regulatory needs.

Real-World Examples & Specs

To turn technical comparisons into actionable decisions, it helps to see actual models available in the Australian market. Below are selected examples from American Range, Giorik, and Thor — brands known for their durability, compliance with AS/NZS standards, and suitability for heavy-duty commercial use.

Example: Griddles (Polished Steel Plate)

Example: Open-Burner Cooktops (Boiling Tops)

Compact Alternatives (European & Freestanding Examples)

Brand Links: American Range · Griddles · Boiling Tops

How to Use This Data

Compare the MJ/h ratings to your available gas supply and ventilation capacity. For example, if your canopy and gas connection can only support 100 MJ/h, a high-output 6-burner may not be feasible without upgrades. Similarly, a griddle’s plate thickness and width should match your service style — thicker plates retain heat better for high-volume runs, but warm up more slowly.

Care, Cleaning & Longevity

Regular maintenance not only extends the life of your target top, griddle, or open-burner cooktop but also ensures consistent performance and food safety. In Australian commercial kitchens, compliance with FSANZ food safety standards and manufacturer guidelines is essential for both operational efficiency and warranty protection.

Target Top (Solid/French Top)

• Daily: Wipe down while still warm using a damp cloth or scraper; avoid harsh detergents. Re-season the surface lightly with cooking oil to prevent rust.
• Weekly: Remove surrounding trim panels to clear debris and check burner ports for blockages.
• Longevity Tip: Heat gradually to prevent plate warping; avoid pouring cold liquids directly onto a hot surface.

Griddle

• Daily: Scrape off food debris after each service; deglaze with warm water and wipe clean; re-season with a thin oil layer to protect the plate.
• Weekly: Empty and clean grease drawer; check thermostat accuracy with a surface thermometer.
• Longevity Tip: Avoid using sharp metal tools that can gouge the plate; clean in the direction of the grain if stainless steel.

Open-Burner Cooktop

• Daily: Remove trivets and wipe burner caps; empty drip trays and clean with warm soapy water.
• Weekly: Inspect flame pattern for evenness; clean burner ports with a soft brush or pin.
• Longevity Tip: Keep ventilation filters clean to prevent heat and grease build-up around burners.

Pro Tip: Scheduling maintenance into your daily and weekly routines will save money on repairs and keep your equipment running at peak efficiency. In many cases, neglected cleaning is the root cause of uneven heating, ignition failure, and premature wear.

Costs, Menu Impact & ROI

When investing in a target top, griddle, or open-burner cooktop, the true measure of value is not just the purchase price — it’s the balance between capital cost, energy consumption, menu potential, and operational longevity. Understanding these factors allows Australian foodservice operators to calculate a realistic return on investment (ROI) and avoid costly missteps.

Capital Cost & Energy Use

While prices vary by brand, heavy-duty models typically range:

• Target Top: AUD $5,000 – $9,000, gas input 25–35 MJ/h.
• Griddle: AUD $4,000 – $8,000, gas input 40–84 MJ/h (depending on width).
• Open-Burner Cooktop: AUD $3,500 – $7,500, gas input 52–156 MJ/h.

In energy terms, assuming an average gas cost of $0.035 per MJ in Australia:

Menu Impact

The right platform can expand your menu and drive higher average spend per customer:

• Target Top: Enables complex plating — sauces, multiple protein types, and delicate items — boosting appeal for premium menus.
• Griddle: Ideal for high-turnover breakfast and lunch items that rely on volume and speed for profit.
• Open-Burner Cooktop: Supports diverse cooking methods — wok stir-fry, pasta, stock — enabling menu variety for multi-cuisine venues.

Labour Efficiency

Labour is one of the highest costs in Australian hospitality. Equipment that streamlines workflow can reduce labour requirements per cover:

• Target Top: Fewer adjustments and faster pan changes mean one chef can manage multiple dishes simultaneously.
• Griddle: Direct cooking for multiple items reduces ticket times, lowering front-of-house pressure during peak periods.
• Open-Burner Cooktop: Dedicated heat per pan improves consistency for à la minute service but may require more active monitoring.

ROI Example Calculation

Assume a café invests $6,000 in a griddle that allows them to serve an extra 30 breakfast covers per day at $18 each. That’s an additional $540/day revenue. Even with extra energy and ingredient costs of $60/day, the net gain is $480/day — meaning the equipment pays for itself in ~13 operating days.

For a fine dining venue investing $8,000 in a target top that enables faster service for premium dishes, the benefit may come from higher spend per cover and reduced wage hours — leading to ROI in under six months.

Longevity & Depreciation

Heavy-duty commercial cooking equipment often lasts 7–12 years with proper maintenance. Depreciating the asset over this period while factoring in energy and maintenance costs gives a true annualised cost of ownership — often far lower than initial purchase price suggests.

Bottom Line: The “cheapest” unit may cost more over time if it consumes more gas, slows service, or limits menu options. Investing in the right platform is an investment in revenue, not just equipment.

Common Mistakes & Myths

Even experienced operators can make costly errors when selecting or using a target top, griddle, or open-burner cooktop. Misunderstanding how these platforms work — or believing persistent myths — can lead to poor ROI, increased operating costs, and unnecessary downtime in an Australian commercial kitchen.

Myth 1: A Target Top is Just a Griddle Without Grooves

Reality: A target top is designed for pan-based cooking with a controlled heat gradient, not direct-contact searing. Using it like a griddle can cause food safety issues, surface damage, and uneven results.

Myth 2: More Burners Always Mean Faster Service

Reality: If your ventilation or gas connection can’t support the MJ/h output, performance will suffer. In some cases, a well-sized target top or griddle can outperform a high-burner cooktop in speed and consistency.

Myth 3: Thicker Plates Are Always Better

Reality: While thicker plates on griddles retain heat better, they also have longer warm-up times. In fast-turnover venues, a slightly thinner plate may balance heat stability with quicker start-up.

Mistake 1: Ignoring Compliance at the Planning Stage

Failing to account for AS/NZS 5601 gas installation requirements and AS 1668.2 ventilation standards can delay opening or trigger costly retrofits. Always confirm specifications before purchasing.

Mistake 2: Choosing Equipment for Peak Volume Only

Buying a large, high-output cooktop for a rare weekend rush can lead to wasted energy and floor space the rest of the week. Match equipment size to your average demand, supplementing with portable or modular options when needed.

Mistake 3: Neglecting Cleaning and Seasoning

Poor maintenance is a leading cause of uneven heating, ignition problems, and shortened lifespan. Build daily and weekly cleaning into staff routines to protect your investment.

Frequently Asked Questions

Here are answers to some of the most common and high-traffic questions Australian operators ask when comparing target tops, griddles, and open-burner cooktops. These responses are based on industry experience, manufacturer specifications, and compliance requirements.

1. Is a “French top” the same as a target top?

Yes. Both terms refer to a solid heated plate with a central hot zone and cooler perimeter, designed for pan-based cooking. The name “French top” is more common in fine dining, while “target top” is used broadly in commercial kitchen equipment catalogs.

2. Can I cook directly on a target top?

It’s not recommended. Target tops are engineered for cooking in pans or pots, not direct-contact searing. Direct cooking can damage the surface, compromise hygiene, and void warranties.

3. Which is faster for breakfast service?

A griddle is typically faster for breakfast service, as direct-contact heat cooks items like eggs, pancakes, and bacon more quickly and evenly than pan-based methods.

4. Which platform handles large stockpots best?

An open-burner cooktop delivers maximum flame directly to the pot base, making it the most efficient choice for boiling pasta, simmering stocks, or preparing soups in bulk.

5. Do I need special ventilation?

Yes. All gas and electric cooking appliances that produce heat or vapour require mechanical extraction under AS 1668.2. Gas units must also meet AS/NZS 5601. Always confirm canopy size and airflow rates with your installer.

6. What plate thickness should I look for on a griddle?

For Australian commercial kitchens, plates of 16–19 mm are common. Thicker plates retain heat better for high-volume cooking, but take longer to heat up. Thinner plates heat faster but may lose temperature under heavy load.

7. What gas connection sizes are typical?

Most American-made heavy-duty units use a 3/4-inch BSP connection. Many European imports use 1/2-inch BSP. Always check the manufacturer’s specifications before installation.

8. Can I combine platforms?

Yes. Many kitchens use a hybrid setup — for example, a griddle for breakfast service paired with an open-burner section for pasta and sauce work, or a target top with one or two burners for rapid boiling.

Glossary

This glossary defines key terms used throughout the guide, ensuring clarity for readers new to commercial kitchen equipment while reinforcing important SEO keywords for search relevance in the Australian market.

Target Top / French Top / Solid Top

A continuous flat cooking surface, usually cast iron or steel, heated from below with a central hot zone and cooler perimeter. Designed for pan-based cooking with multiple heat zones.

Griddle

A flat polished steel plate designed for direct-contact cooking of foods such as eggs, pancakes, burgers, and seafood. Available in gas or electric models, with thicknesses typically between 16–19 mm in Australia.

Open-Burner Cooktop

A cooking platform with exposed gas burners beneath removable trivets, used for pots, pans, and woks. Offers precise flame control and high-output heating.

MJ/h (Megajoules per hour)

The standard measurement of gas consumption in Australia, indicating the energy input of an appliance. Higher MJ/h ratings mean higher potential heat output.

Plate Thickness

The depth of the steel or cast iron cooking surface. Thicker plates retain heat better for high-volume cooking; thinner plates heat up faster but may drop in temperature under load.

AS/NZS 5601

Australian/New Zealand Standard for gas installations, outlining safety and compliance requirements for the installation of gas appliances.

AS 1668.2

Australian Standard for mechanical ventilation in buildings, including commercial kitchen canopy design and exhaust airflow requirements.

Seasoning

The process of applying a thin layer of oil to a cooking surface (cast iron or steel) and heating it to create a protective, non-stick layer that prevents rust and improves performance.

Where to Go Next

Choosing the right cooking platform is more than a purchase — it’s a long-term investment in menu consistency, service speed, and operational efficiency. Whether you’ve identified the target top as your multi-pan solution, the griddle as your high-speed breakfast workhorse, or the open-burner cooktop as your powerhouse for large pots and diverse cuisines, the key is to match your choice to your business model and compliance requirements.

Now is the time to take the next step: review your kitchen’s space, utilities, and menu, and talk to an equipment specialist who understands the unique demands of Australian commercial kitchens. The right equipment, installed correctly, will deliver returns for years to come — not just in revenue, but in reduced energy costs, happier chefs, and satisfied customers.

Explore our range: American Range · Griddles · Boiling Tops

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Equipment Selection Flowchart

Follow this decision path to match your menu, throughput, and compliance needs with the right platform in Australian commercial kitchens.

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