I got a waffle iron! 
Cast-iron stovetop-type. I seasoned it three times, and I’ve used it once so far.
(As expected from reviews and comments all over, the very first waffle stuck completely and was inedible—I had to let everything cool and wash the stuff out…next one better, but still stuck…next one fine! All set now. I just need to get a silicone pastry brush to make it easier to get a little oil well-distributed on the cooking surfaces each time.)
I got it because I can’t make decent pancakes to save my life. And all my attempts at pajeon came out poorly. I imagine that’s because I only have Revere Ware copper-bottomed sauté pans to cook in.
(Years ago I owned a number of cast iron pans, but throughout my career I worked with my hands and always had aching hands and wrists, and the cast iron was just too heavy for me. About 25 years ago I left all the cast iron behind with a former roommate. Now I’m retired and my hands have recovered, and I wish I still had the pans, but I know for a fact that my former roommate—still my close friend—uses them regularly and appreciates them, so that’s good.)
So probably I should have just bought a cast iron griddle—but I got waylaid by the charm and appeal of a waffle iron 
May still buy a griddle as well.
My intention is mainly to use the waffle iron for savory waffles. One I plan to try will be scallion waffles, to (hopefully) satisfy my desire for pajeon. Another will be mashed-potato waffles, to have with something like sausage gravy. Also thinking of making non-sweet peanut butter waffles, to put under some kind of vegetables-and-sauce that would bring in the other flavors of Thai peanut noodles (that may be a stretch).
From my various failed attempts at pajeon, I have a bag of potato starch and a bag of brown rice flour in my fridge. If anyone has recipes for waffles (sweet or savory) that use either of those, I’d be glad if you would share
One thing I’ve learned from my research so far is that pancake batter and waffle batter are not the same.
