Burned 60 orders on a Saturday when my flattop died mid-rush

Last weekend in Austin, I was running brunch solo and my flattop just cut out at 11:30. Had 6 tickets up, pans full of eggs and hash, and the pilot light went totally dead. I tried relighting it twice, but the gas valve felt stuck and I didn't want to risk a blowout. I pulled everything off, threw the eggs into a hot cast iron on the back burner, and finished the hash in the oven. Took 15 minutes to get the flattop back, but three tables got cold food and I comped two full checks. My prep cook showed up late too, so I was doing dishes between tickets like an idiot. Has anyone else dealt with a sudden equipment failure during a peak service? How do you prep for that kind of backup plan?