Crepe, Galette, Pancake, Tacos, Blinis, Brick, Waffle etc., since time immemorial, cooking batter or dough on a hot surface has been part of the art of cooking the world over. And everybody everywhere is faced with the same problems: how to get the heat distributed uniformly over the cooking surface, keep it stable over time and be able to make batches quickly without having to adjust the temperature all the time?