When I moved into my new house, it was about 5 weeks before I had time to completely unpack (and find) all the boxes for my kitchen. It was my Swiss-mar grill/raclette that served as my only prep appliance during that time. The cast-iron surface was big enough to toast bread, cook a couple of little sausages or a small steak, fry up eggs, grill some shrimp or a good-sized fish filet, or grill/stir fry a few veggies for dinner every day. And of course, the toasty cheese broiled under the grill plate was always a great winter meal....The cast iron is heavy and durable -pre-seasoned and easy to clean. It also heats evenly enough to use a small skillet on top of the actual grill-plate. It might have overheated a kitchen during summer, but in winter -the radiant cast iron was perfect.
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