I'll explain my post (the 1st response to OP), but I won't get into a debate over which range is best, because feelings run high among some folks, and I respect everyone's individual preferences. For myself only (I have the 30" Wolf DF range), I never, ever Wok cook, so having instant, high heat flames is not, and never will be, important to me. I sautee all of the time, and the heat produced by my burners more than meets my sautee requirements. Likewise, while people sometimes talk about how many BTUs their ranges produce and how they can bring water to a boil in "x" minutes, that has never been important to me. The BTUs on the range I have are more than sufficient for the kind of cooking I do...which is home variety, often at a gourmet (but certainly not professional) level. I wanted a range that had wonderful low burner output and could melt chocolate without burning, could hold a sauce without scorching, etc. And the DF does that beautifully. I like the fact that 3 of the burners on the 30" range have a high BTU (I think it's 15,000 - but don't quote me), and the one in the back has only 9,000 BTUs for its high heat level. All of that works wonderfully well for the way I cook. So, bottom line, I recognize my needs may not be similar to people who are much more professional in the kitchen, who need a range with a higher level of performance. For my wants the DF range (with its wonderful convection oven, which I truly love) makes me ecstatic every time I use it, and produces fabulous meals.

Stainless steel scrubbies and dish soap. I was afraid to use them for fear of ruining the shiny finish. ButDishwasher the Glass enamel is impervious to scratching from the SST scrubbie. I have never managed to scratch it, but not for lack of leaning into it and scrubbing hard. Take 'em over to the sink. Lay a tea towel down and go to town on them. Toss the cast iron grates in the Dish washer. I was afraid they'd rust but they don't. Be careful handling them, they Break; the castings are real garbage. I broke my first set & had to replace 'em.

" Posted by aprilh I was a little skeptical but he sounded like the knew what he was talking about. Said the metal walls can pop or crack while heating and it needs to do this because of how thick they pack the insulation in the walls. He said the little pieces of porcelain may be from the metal seams in the cavity. There aren't many pieces, thank goodness, and I still haven't found the source so wherever it is, it is minor. _____ I would love to hear an explanation of why the walls of the oven need to pop and crack because of the insulation. These pops are the flexing of the metal with heating and cooling and might not be unexpected but are not needed. Have you ever seen a cookie sheet do this in the oven? The problem is that the metal walls are covered with enamel which is glass and in the case of many Wolf ovens, the flexing makes fine hairline cracks. Everytime the metal is flexed with heating and cooling, these cracks rub and chip against each other sending tiny fine shards of glass out. If you use the fan and possibly just with air currents, these shards of glass, especially the very tiny ones can fly around in your oven. I don't want to take a chance on it getting in my food or even breathing it. "We talked about the issue of porcelain cracking that I read about and he said it is a known issue with one type of Wolf wall oven (can't recall which one) but not with the range. _____ :-O My range is not aware of that! It has chipped all the way to bare metal! At 4.5 years, with light use as I mainly use a wall oven, I cleaned the oven and to my horror it was chipped to the bare metal. There was another range owner on this forum with the same issue in their DF range and in my smaller market there have been others. It has not been reported in the Wolf all gas range. When I first complained I was told it is normal. When I balked at that then they wanted pictures. After much haggling over this known issue, they would supply the part, and a few hundred dollars toward labor but would not give me an estimate only that the labor would start at $800 and go up from there. The new part would only be guaranteed for one year and they didn't say if labor would be covered with it. We decided not to throw money down a rat hole if that was all the confidence they had in their product. My Electrolux had the same issue and total cost to repair was $425 and I could have gotten it for less had I gotten bids. It was paid for by the extended warranty. Electrolux seems to have fixed their problem. I was told when I bought my Wolf DF range that I would not need an extended warranty because Wolf would stand behind it. They actually did at one time as there was a person with 4.5 year old double ovens that they replaced for the blue chipping issue for $500 which was the cost of some upgrades on the new ovens. They just don't provide that level of service anymore. If you read on this forum, Wolf sales and repair seem to say all kinds of things to minimize the extent of the problem. I would try to get them to buy it back too. The scary thing is they that it sparked and then they said there is nothing wrong or gave no explanation for what might have happened. I would feel a little better if they had found something to fix. They also did not tell you the truth about the ranges. It may be that that particular tech did not know. If you keep it, I would go over it periodically with a white damp paper towel and look very closely for sparkly blue glass and some thin shards will even be clear. It might take awhile before the source becomes evident. You might see better with a good flashlight. Document everything very carefully.

Hannah, I don't necessarily clean it after each use. It really depends on how messy it's gotten on any given day or week. I might leave it go if I know I'll be using the burners that night or the next day, and can just tackle the cleaning afterward. It was a trial and error thing early on, as to how to clean/what to use on the burner pans so they wouldn't look all smeary. At a Wolf Showroom cooking demo, they had recommended the Perfect Kitchen spray, which worked well. But I'd started mixing up and using my alcohol-water spray on my granite counters, and then tried it on my SS and on the burner pans, and it worked well, so I just started using that. I do clean with a sponge first if it needs it, but if just lightly "soiled" or dusty, I just use the spray. My grates don't look new or pristine, and some of them are pitting (rust spots), but they aren't covered in food residue or anything (I do wipe them occasionally, or as needed, like I said). They just look well used, which for cooking grates, is just fine IMO. I actually have another set or two in my attic (long story), so can always swap them out at some point.