Originally Posted by Andy M.
Could someone please explain to me why the flipping yields more even cooking?
This is my understanding, based on experience - just in the last 2 days. With the non-flipper, you pour the batter in and it starts to cook on the bottom before the top gets closed, so the bottom gets more done than the top. Additionally, if you don't put in enough batter, then the waffle doesn't rise enough to fill in the top grid. With the flipper you still pour into the bottom, so the bottom does get a little more done than the top, but when you flip it, the batter will flow into the top grid and fill it out better.
I can only see the necessity of it with belgian waffles, as traditionall waffles don't have the deep grid that the belgians do.