A local store has a cast iron grill, with ridges, for $11, a price I cannot resist.
It is about 12"x24", able to span 2 burners (I have gas and electric, but probably would use gas for this.)
Will it be prone to thermal cracks, if there is a cool area between the two hot spots?
Should it come up to temp. slowly, before I give it a blast of heat?
It will mostly be used for grilled fish, and thick steaks or chops.