So, for serious, that’s the nonstick version; I’ve never tried that one. I have the cast aluminum one, which I guess would be pretty similar to using a larger cast-iron skillet. The problem with a cast-iron skillet is there care and maintenance and how long it takes to heat up and cool down. If you try to wash a hot cast iron skillet, it can eventually crack.
This thing has a built-in heating element, so it heats up a little faster than on an electric stove-top (I don’t have gas elements), within 10 minutes, the whole 16-inch surface is at a relatively uniform temperature and it maintains that temperature nicely, and when I’m done I can immediately clean up. Cleanup consists of pouring hot water on the surface and then pouring/scraping off the greasy water over coffee grounds, then a little more water and wipe down the surface with a folded bar rag to get off any food or remaining grease, flip the rag and wipe the dry surface/check for any dirty spots. I also use metal utensils all over the surface without worrying about ruining a seasoning or flaking off nonstick coating.