It has a ridged side, best for steaks:
And a plain side, best for things like eggs and bacon:
We have already used it a couple of times. It takes a bit of getting used to, since because it spans at least two rings of the hob it can get much hotter than our existing griddle-pan, and things do cook quicker. Here it is in action, cooking polenta, Halloumi cheese and tomatoes. Although we both like things "well done", I think maybe that the cheese is a tad too brown! It tasted OK though - quite "nutty". Next time I'll only put it on right at the last minute.
With the above we ate this yummy salad of beetroot and feta cheese with spring onions, toasted pine-nuts and a mint-and-chilli dressing.
A couple of arty photos to finish off with...
You want texture? You got it.
You want colour? You got it!