Wolf RT36 Griddle Plate?
ChefAddict
12 years ago
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acw6455
12 years agoRelated Discussions
Wolf 6 burner or griddle???
Comments (22)cmcvey, Consider what is best for the way you cook. One of the biggest things as you have noted is the flexibility of 6 vs 4 burners. You may still be able to use the griddle as a warming area. Here are few more considerations advantages of an add on griddle -much more heat --2x15-25K vs 15-18K for a built-in -able to change out different griddles that have different properties You can use a thick aluminum griddle if you need even heat. It weighs less, too, for the same thickness. Many people view the aluminum griddle as less in quality because it is lighter but it heats much more quickly and evenly and it responds much more quickly to turning it up and down. You can buy them that are coated and nonstick or uncoated. The uncoated becomes seasoned and more nonstick as you use it but not as quickly as steel or cast iron. An alumunum griddle can be bigger over 2 burners because of the heat conduction properties. This one is the one I have over two burners and is is 15"x23" (345 sq inches). Chef King makes one in steel that is almost as big but might have a little more difference in the way of cooler and hotter areas which is a good thing for many people. The built in might be 11.5"x22" or23"(253-264 sq inches) Royal Griddle advantages for a built in -stability You can get a little more stability on an overlay that is somewhat fitted but it is heavier and the fitted part might vary -You might get a thicker metal. Wolf has 3/4". This will take a lot longer to heat and adjust. -you can more easily get reproducible level of heat every time you turn it on Cleaning is subjective....See MoreBluestar vs Wolf griddle???
Comments (23)A friend shared this with us regarding BS: Griddle Temperature-will have three areas of different temperatures to allow for optimum griddle cooking (***Always allow for 30 minutes pre-heat time for optimal use***) 12” griddle -center will be the highest temp (Control Setting) -outer sides will be slightly lower temp than setting (20-25°) -front portion will be lowest temp from setting (30-40°) 24” griddle (2) griddle burners are located slightly to left of knob placement (on standard 484G configuration) -outer sides and directly in middle of griddle plate will be slightly lower temp than setting (20-25°) -front portion will be lowest temp from setting (30-40°)...See MoreMonogram vs Wolf Griddles
Comments (1)While waiting for someone to relay their personal experience, here a a few observations. Wolf is 3/4 inch cold rolled steel while the monogram is polished stainless steel over an aluminum plate. You would have to ask about the thicknesses. The steel as you know will season very nicely. It will take a longer time to heat up and to cool down. It takes a longer time to adjust up or down. Wolf uses the thickness of the steel and the infrared burner to provide a more even heat on the cooking surface. Stainless can develop a little patina but it is extremely fragile and is removed with most cleaning so does not build up a seasoning like steel. There are techniques for making a temporary "seasoning" to keep food from sticking. Depending on the thickness of the layers, it should heat up and cool down faster than the thick steel. The aluminum plate is there to provide better heat transfer so more even heat. The Monogram is 18K BTUs vs 15K for Wolf. Are you set on the built in griddle? If you like the Monogram otherwise, you could buy an overlay. Many like Chef King but there are fitted griddles that lift off and the cooking surface is steel. You would have to make sure the fitted part fits your range. It would also be not as thick so a little more of a zoned heat. There are quite a few posts about overlays or add on griddles on this forum. There are many more options with those....See MoreWolf 48" DF Range--8 burners or griddle?
Comments (15)A few thoughts: - In addition to pancakes, steaks, and other griddle things we use ours as a warming plate and pseudo french top. This works great for both cooking and keeping things like sauces warm. We've currently a Wolf 36" AG w/ 12" griddle + 4 burners that we've been very happy with. Will likely do a 48" AG BS w/ 24" griddle + 4 burners in new house. - A built-in thermostatically controlled griddle is massively easier to use than a plate on top of burners. - We've not found cleaning a problem. After use we scrape it with a spatula and then wipe some peanut oil on after it cools but is still warm. This has worked well for 15 or so years. It's a bit of a splotchy bronze patina but works great. My wife will sometimes put the SS cover on it. - If a second oven is the key driver then think about an AG range + separate electric oven. Gas and electric cook different and we're glad we have both. The wall mount oven is also at a more convenient height that lessens stooping. - I am very much function over form. Our kitchen is primarily a workshop. Bad functionality will frustrate us far more than bad aesthetics. OTOH, a kitchen that looks like it functions good and is well used has it's own aesthetic appeal....See MoreChefAddict
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