Good day people, I will be opening a take out place soon, mostly stews on the menu. Before I do the wet cooking I would like to properly brown the meat for better taste and look results. My concern is that I'm hesitating between Cast Iron Griddle Pan to go on the stove or to buy a separate Griddle Does the separate Griddle do a better job than the CI pan? Does either one require less attention/less burning risk when browning meat? (I see chicken breasts at Chipotle Mexican Grill just sitting on the large Griddle browning and with no close attention Is either one more gas efficient than the other? Thank you.