Char Broiler

[Markdmd]

I have acquired a used commercial counter top gas char broiler which I plan to install in my residential outdoor kitchen. 24" X 30" , I would guess about 30-50,000 BTU, 1/4" grill marks carved out of a 1 1/2" solid steel cook top such that nothing can fall through, there apparently can be no flare-ups, the cook top alone must weigh 200 lbs.

What will this beast cook best given it's presumed ability to maintain constant temperature for a long time secondary to it's mass?

Can I simply drop a piece of equivalent size stainless steel onto it's surface to convert it to a smooth-surface griddle?

Thoughts?

Thanks!

Mark