post #31 of 31
I've cooked omelettes for 8 years now. 6 years in pans 2 years on the flat. I love cooking them either way. I can get better results in my opinion from a pan. You can feel, hear and smell the eggs cooking. I know when flip is with my back too it. On the flat its just lay it down toss in the guts and roll it. No chance of brown cause there's no real heat. So if I need 12 omelettes right now I'll take a flat top only cause they won't give me 12 burners I could rock. It seems that the more volume the kitchen has the less like they are to flip but I think that's because the average fellow can't handle a fryer let alone a omelette flip.