I chose the Cullinarian with 6 burners after agonizing for months over the decision. I ended up picking six burners for 2 reasons. One is that I like to mostly cook on the center burner because the range hood works best there if you are making something that requires a lot of exhaust. The second reason was that I figured I would buy a 4 burner Chef King griddle becasue I thought the 12" griddle a little small anyway.

I have a couple griddle overlays on six burners and am very happy with that. I do from time use all my burners. I would look at the properties of the metals and see what would fit the way you cook. I like that with the add on you could change the griddle if you wanted to use the different metals with different properties. Some differences in the built in and add on-- The built in may be thicker than the add on but you would have to ask as they may very brand to brand. The built in is often made of steel. Because steel has poor heat transfer qualities, this will take longer to heat and not be as nimble if you want to change the temperature of the cooking surface. It will be more subject to hot spots. If it is thicker, it will take even longer and be take longer to change temp. It will hold much more heat for searing and retain heat longer though. Most have a surface that will season over time and become non stick like a cast iron skillet. I think Thermador has some other finish on theirs. Some of the overlay griddles are a little bigger as wide as 15 inches. There are also some ranges that come with an add on griddle specific to that range that fits and seats a little better than the regular add ons. With add ons, you would have your choice of metals, usually between steel, cast iron, porcelain covered cast iron, nonstick aluminum and uncoated aluminum. Steel and cast iron are poor conductors of heat so would behave as described above. Some people like that there tends to be areas that are different temperatures because they can use it to their advantage. These will both take a seasoning fairly easily. For being add ons, they are very heavy to move around. The porcelain covered cast iron will not really take a seasoning very well. Aluminum griddles have excellent heat transfer so heat very evenly throughout and are quicker to respond to changes in heat. They do not hold as much heat though. Aluminum is also much lighter weight if you have to move it. Bare aluminum will take a seasoning but require a little more time to develop. Some like the nonstick griddles but I always think of them as disposable eventually. Here is a link that might be useful: materials of cookware

Remodeling kitchen. Have tried both Miele and Wolf 36" 6 burner rangetop. Any experiences with either would be helpful. I like Meil's knobs much better than Wolf. Miele's felt more sturdy and are backlit (big advantage because I forget to turn off the simmer burner a lot unfortunately). Miele grates go in the dishwasher but not Wolf. I read Wolf burners can get clogged when spills occur because the lower orifaces of the stacked burners are tiny. Wolf has greater burner BTU range. Which is more reliable? Better customer service?

Hi Suzanne, I use it for grilled sandwiches, last week we cooked steaks on the charbroiler portion and I used the griddle for cooking up onions, green peppers and mushrooms for the steaks. We don’t usually eat pancakes. Two weeks ago we had friends over for burgers we cooked them on the charbroiler and I grilled onions on the griddle while the onions were cooking I put the hamburger buns on the griddle to brown them up. When you get your new stove they will give you instructions on seasoning the griddle. One thing I NEVER use is olive oil on the griddle. I don’t know what it is about it but it leaves the worst sticky residue on that griddle. Pain in the neck to clean it after olive oil. In fact my instructions on seasoning the griddle said not to use olive oil. I use to on occasion fry bacon on it. I don’t know about the new Wolf’s but towards the front of my stove there is a little drain hole for excess grease to drain into the catch tray underneath. Cute concept but a pain to clean. Also that griddle takes awhile to cool down. I have used it to sear meat but the griddle I believe goes up to only 450 degrees. I have found that searing in my cast iron pan is hotter and faster. Hope this helps.