Cooking "Quantity" On a Stovetop
I'm a chef at a brick oven pizza and pasta place that just opened up last week. Among our pizza toppings are Italian sausage, onions, and caramelized onions. We prep large quantities of these things at a time. Right now I usually start with the onions and mushrooms, and have two skillets going at once. I do them in batches.
Here's my questions. Is there a larger pan or something that will cover two burners? I want to use something to cook more of these mushrooms and onions at once. Ideally I'd like to have two large pans covering four burners. The sausage I do after the veg, but I want something I can cook a lot at once with.
Can I use a roasting pan on a stove top? Are there sheet pans or anything else I should be checking out? Any suggestions would be greatly appreciated. I'm just trying to cut down our prep time!
"Part of the secret of success in life is to eat what you like and let the food fight it out inside." -Mark Twain