I speak neither pipe nor hammer, so can't help you on that one. Potato warmer? Like for holding baked potatoes? That seems like an idea if you don't need the heat strips for your pass, which really depends on a lot of factors (Type of food, number orders simultaneously on fire, largest a la carte party capacity, etc). The last few places I've worked the pass wasn't heated because the food never sat long enough to die.
Depending on the type of cuisine you might consider using one as a plate warmer, as this can make a big difference in your guest's experience if you serve a lot of steaks/chops or have a fine dining setting where your guest aren't going to wolf down their entrees before it matters. Only thing with hot plates is additional server training, possible erm customer "training" (Really, even I tend to move a plate at a restaurant when I know its 500*F).
Other outside the box ideas... hmm... hot amuse bouche holding... hot garnish holding? Are there hot garnishes? Is that a thing these days, maybe.
*Edit* Remembered a single boiled crawfish for crawfish and goat cheese crepes (Like a etouffee over a cheesy crepe) @ Muriel's Jackson Square
Edited by NewOrleansCookJ - 2/8/16 at 10:42pm