Griddle pan vs. Large frypan?
Handling flatbreads, pancakes, crepes, patties.... and other flatfood will  be more awkward with a deeper pan, you will need to lift (and probably damage) the food more to get a tool underneath it.

Evaporation can be quicker with a very shallow or completely flat pan or griddle, due to less possibility of steam gathering up in the pan itself (compare to the pathological case of sauteing in a stockpot). But the pans you bought are already very shallow.

The visual impression of the actual cooking will be far more mundane if frypans are used (if that didn't matter in cooking, Teppanyaki would never ever have been invented).

Also, cooking a 14+ inch long piece of food whole will be difficult.