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First tip: Don't panic until you season the grill. Out of the box it was not warming an where near hot enough to make a crepe let alone to season. I do not understand the dynamics, but as soon as I put oil on, the temperature shot up and has worked well ever since.We have had it in use in our small restaurant for over a month now and it performs just as well, if not better than the more expensive French brand that we had for only 18 months.The French brand is not serviceable as the body is welded (also prevents cleaning inside).This is serviceable with a list of recommended repair businesses in large cities.This crepe griddle also has a couple of design improvements over our old French model:The steel griddle is slightly larger than the base, which keeps less oil and crumbs from entering the inside base.(I suspect this led to the former grill's demise).The temp gauge on ours does not match the actualtemp, but we have an infrared thermometer so its ok for us. Once temperature is set it is consistant.Takes about 25 minutes to get up to temperature, but that is normal for equipment and the thickness of the steel.There is a big difference in temp from center and edge, but our crepes come out beautiful.Will be ordering a second when we approach high season.Overall, my cooks agree they like this one better.

We had a French themed party and wanted to make Crepes.This worked perfect!We have used it several time since and it has worked great.We recently used it for a bunch of teenagers and they thought it was super cool.It takes a few minutes to get to the right temperature because of the how thick the cooking surface is (which is the way it should be), then you can make crepe after crepe.It is heavy, feels professional, and works perfect.As a heads up, it takes some practice to get the technique down on how to actually make the crepe. I suggest watching a video or two.