Given the background description of some cooking related query, summarize the question into a title

Q: I have moved into a house with a nice Wolf-range griddle, and I would like to know what the primary advantages of the griddle are over a cast-iron skillet, including, is there anything I can do with a griddle that can not be done with a skillet?I have found that the primary downside to using the griddle is the time it takes to heat up, so when cooking for one, I would choose the skillet. The primary advantage of the griddle is that it provides a larger, easier cooking space. Am I missing other major advantages of having a griddle?

A: What are the advantages and disadvantages to using a griddle instead of a cast-iron skillet?
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Q: Many recipes call for first bringing milk up to boil.I normally boil 1 quart (1 litre) of milk in a 3-quart stainless steel heavy bottomed pan:use low heatkeep scraping the bottom of the pan every 1-2 minute Milk comes to a boil in about 40-45 minutesIn spite of my carefully watching the milk, at the end, when I pour of the milk, I see a "crust" form on the pan. This makes cleaning up a pain.Further, it is hard to constantly watch and scrape the milk every 1-2 minutes.Is there a more convenient way to bring milk up to a boil?Looking for:Unattended, fool-proof methodEasy clean-up at the end.Yes, I am aware of this other question:Quickest, and safest way, to bring milk to boil?However, my question is a bit different.

A: Can I boil milk unattended (and still keep the pan clean)?
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Q: I usually cook Chicken curry in pressure-cooker so that it gets done fast. I usually get advice for expert cooks that its better to cook it in a pan on low heat. But I don't really find a great deal of difference in the taste? If we marinate the chicken well in advance, does cooking in a pan slowly really make the dish more delicious?

A:
Cooking Chicken in Cooker Versus Pan?
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