A multi-zone restaurant type of griddle is modularly constructed so that all maintenance may be done at the front of the griddle housing. The griddle plate is only three-eights of an inch thick with heat being spread uniformly by an aluminum plate in intimate contact with the bottom of the griddle plate. A thermocouple temperature sensing element is located at the bottom of a hole in the underside of the griddle plate so that the element is very near the cooking surface and is sensitive to the temperature of the load on the cooking surface, as distinguished from being sensitive to the temperature of the heating element below the griddle plate. With the modular construction, the front access, and light weight, all of the repairable parts of the griddle may be removed and replaced by one man as distinguished from most prior art griddles where two-man service teams were routinely required because they had to lift and invert a very heavy griddle which had a very thick steel griddle plate.