Given the background description of some cooking related query, summarize the question into a title

Ex Input:
I have moved into a house with a nice Wolf-range griddle, and I would like to know what the primary advantages of the griddle are over a cast-iron skillet, including, is there anything I can do with a griddle that can not be done with a skillet?I have found that the primary downside to using the griddle is the time it takes to heat up, so when cooking for one, I would choose the skillet. The primary advantage of the griddle is that it provides a larger, easier cooking space. Am I missing other major advantages of having a griddle?

Ex Output:
What are the advantages and disadvantages to using a griddle instead of a cast-iron skillet?


Ex Input:
What is meant by "neutral" oils? Conversely, what would make an oil not neutral? When is it important that the oil be neutral (or not)?

Ex Output:
What is meant by "neutral" oils?


Ex Input:
Can you measure the oven temperature or room temperature for things like proofing bread when better alternatives are not available? How accurate will it be?I have a TheromoWorks Thermopop which I heard good things about. Just writing this to know if it matters.

Ex Output:

Can I use meat thermometers to measure room and oven temperature?


