AMT Gastronorm 1/1 - 2cm with BBQ surface & handles

A: Volume. A grill pan marks two or three portions; this marks a service batch in one oven or hob cycle, and the result moves straight onto standard racking with everything else.

A: For marking and colour, largely. It cannot reproduce smoke or the radiant heat of a chargrill, so it is best positioned as the practical alternative where a chargrill is not viable.

A: Because a ridged pan carries hot fat and a full 1/1 is awkward. Handles let staff keep it level, which matters more when there is liquid fat in the channels.

A: Small, loose or delicate items. Across a 1/1 surface there is a lot of channel for things to drop into, and retrieving them from a full hot pan is far harder than from a domestic grill pan. Keep it to items with structure.

A: It collects below the food, which is the point of the ridges. It should be poured off between batches rather than allowed to build up and smoke on the next cycle.

A: It contains fat and juices rather than sauce, which is correct for the job. Anything needing real liquid belongs in the 5.5cm or 10cm pan.

A: An oven or a heat source that gets the ridges properly hot. Marking depends on contact temperature, so an underpowered source produces pale food rather than slow food.

A: Volume kitchens without a chargrill, where grilled items are on the menu but the equipment is not there: hotels, banqueting, contract catering and pubs. It is a menu-capability purchase, not a cookware top-up.

A: It needs attention along the channels, which is why the coating matters here more than on a flat pan. Residue lifts rather than needing to be dug out.

A: The base. The A25333GBBQI can be used on an induction hob as well as in the oven, which allows searing before the oven stage rather than only in it.