I've done steaks in both and have noticed that when I use the frypan there is
*way* less 'smoke' and hardly any need to open all doors and windows.

Methinks I'm going to have to get an outside burner to put my griddle pan on,
because we like the look of the char marks...... especially on a very nice
piece of eye fillet...... as the knob of garlic butter slowly melts and runs
off the side!!

--
Peter Lucas
Brisbane
Australia

"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers
nested in by incontinent mice and a finish reminiscent of the dregs of a
stale can of Coca-Cola that someone has been using as an ashtray. Not a bad
drink, though."
Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous