Walked into a diner in Tulsa and the cook changed my mind about flat top griddles

I always thought flat top griddles were cheating compared to a real gas range with cast iron. Then last month I ate at a 24 hour diner in Tulsa and watched the cook work two burgers, six eggs, and a pile of hash browns all at once on one flat surface. He told me he feeds about 200 people a day on a single 36 inch griddle and never waits on a burner to heat up. What got me was how he scraped and reused the same surface for everything, no pans, no mess, just one tool. I went home and started pricing used griddles that night. Anybody here made the switch from range cooking to a flat top, and did you regret it?