I have a Calphon (sp?) griddle, and think its features make it the only one I will ever have. The cook-surface itself is a single piece stamping of anodized aluminum with a minor gutter around the perimeter to hold grease runoff. The stamping process also formed edges 3/4 of inch or so high. High-rise, riveted on handles stay cool enough to allow the griddle, when hot, to be moved around.
The problem, and I think I will find this with any griddle, is regulating the heat. The Calphon griddle is made to span two burners, and in my case, the two gas burners are different sizes. Since I don't use a griddle that much, I forget where the "perfect" settings are.
Good luck with your griddling,