Hi, Folks. Brand new member here, and I came with a question. First off I've been in the industry for 15+ years on the management end of things. During that time I've owned two small places of my own...so management to me doesn't mean "hang around out front and make sure everyone is happy". I'm an "in the trenches" kind of guy. During my years I have never used a broiler that is located under a flat top griddle. I typically see these in conjunction with a range (griddle/broiler to the right of a burner setup), or as stand alone units. I"m used to using free standing broilers, and wonder if the combo units work as well. I"m asking because I need to redo part of my cooking line. Currently we have an old, on it's last leg, 36" free standing broiler & a 24" flat top griddle. What I'd like to do is move up to a 36" flat top. If I do this, I could add a small range to the line in the remaining 24" of space. But my concern is the broiler located under the griddle. Are they as good as the stand alone units? My other option would be to have a flat top and stand alone broiler on a table...but it sure would be nice to be able to combine those units and get a few more range burners up front. Thanks for your help & opinions.