Originally Posted by jennyema
I have found this method (I use my all clad griddle) to be way faster than cold water thawing!
It depends on several factors. If the chicken is in a cryovac package so that the meat is getting fuller contact with the circulating water (no air pockets), the water process is really fast. I can defrost a one pound cryovac pack of chicken breasts in water in less than an hour (cold running water).
If the chicken is frozen flat so there is a high percentage of the chicken surface in direct contact with the aluminum surface rather than a breast frozen in a twisted shape so only a couple of points touch the surface, the aluminum method is pretty fast.
In my experience, the water method is faster. I have never done a direct comparative test.