An electric cooking assembly includes a main body portion that defines a cooking area. First and second cooking surfaces are contained within the cooking area. A first electric heating element arranged to provide heat to at least a portion of the first cooking surface, and a second electric heating element is arranged to heat at least a portion of the second cooking surface. The main body portion may include first and second hood members. The first hood member defines the cooking area and the second hood member is positioned at least partially within the cooking area and configured to decrease heat lost from the cooking assembly during preparation of food products in the cooking area. The second hood member is configured for adjustment between an open position providing access to the cooking surface and a closed position covering at least a portion of the cooking surface.