We have the 6 burner Wolf AG. Just this past weekend, purchased n A-C griddle pan (been talking about getting one since we finished the kitchen almost 4 years ago). This way we have use of any or all the burners on a regular basis, and will have a nice big griddle for pancakes, French toast, etc....

It depends on your cooking style, but I really like the flexibility of all burners with a portable stovetop griddle. Also, even though you might not need all the burners at once, it is very nice to have the option of using three front burners at the same time.

I do not know anyone who has bought a six burner range who has regretted not getting a built-in griddle or grill instead of the two extra burners. But at the point of buying, everyone I know has considered getting the grill or griddle because they seem so cool.

I know that the integrated griddle is perhaps "better" in some ways than a free standing griddle. But you just can't beat having a free standing griddle that you can take off the stove, wash, and put away when you are done.

I do agree, however, that it is the rare cook who routinely needs six burners. But when you do need them, it is probably nice to have them. (I have a four burner, 30" range.)

Some people like griddles, but I was never tempted -- not sure I see the value if it's not part of your daily cooking routine. You can get a good separate griddle that will cover two burners, clean easily, and store flat, for very little money. And, as others have said, when you want the extra burners, you want them -- even if it's only occasionally. Of course, there are adjunct burners you can add, just as with the griddle -- a portable induction unit or what have you -- but that's a bit more money and a bit less convenient than a griddle pan.

I would get six burners and buy a nice heavy duty griddle to set on top if the center area. They are easy to find and much easier to clean. I am considering whether to get six burners or a grill, as in the cold weather, I could grill inside.

Thank you all this really helps! 6 burners it is!! Phew so many, TOO many, choices these days.

To montana800: I already posted my inquiry about the grill and was discouraged from getting one. Messy, smells up the house and difficult to clean up after! My husband said he would rather just grill outside in the rain!

Thanks all. Great resource!!
Kim

Thank you Kim. I think you right.

Think you made the right choice - or at least you made the same one we did (LOL!). We love our DF366 and, after almost a year, have still not sprung for an aftermarket griddle.

The 23x23 is HEAVY though. At least for me.

Here is a link that might be useful: Chef King Griddles

Do you find that you get an even heat across the griddles that are ontop of the burners?

I was wondering if you'd get as good of heat distribution or if there were areas (between the burners) where things were much cooler.

I have an old aluminum griddle that fits a little awkwardly on the burners and it still heats very evenly(quickly), but aluminum is a pretty good thermal conductor. Steel is not as good, so takes a little more adjustment and time for heat to even out. I have never used a built in griddle to compare.

Wekick just listed the griddle I was going to.
That is the best one you will find, we have the 14X23" for 2 burners and I think it weighs around 17lbs.
I turn on both burners to medium low and allow it to heat up for about 5 minutes or so.
I love cooking on a griddle, can make 8-10 pancakes all at once, entire breakfast for 2, burgers and buns etc.

Chef King Griddles are the best I have found.

I'll echo what others have said re: portable griddle option -
That is what we did on our 36" AG open burner Viking range - Pancakes, veggies, quesadillas

I leave mine on top of 2 burners - It makes a nice warming plate - so serves many purposes & is a breeze to clean. Heat is even -

Here is a link that might be useful: Portable griddle

Based on Cook's Illustrated stove top griddle reviews in 2008 we got the a griddle by Anolon. We love it. Works perfectly on the DF Wolf cook top.

Here is a link that might be useful: Cook's Illustrated 2008 Griddle Review

I find that cooks illustrated review to be rather suspect.
I find it hard to believe they sat there and allowed the cast iron and steel griddles to get to 500 degrees.

"""Griddles made from cast iron started slowly, but then rapidly became uncontrollably hot (reaching well over 500 degrees), causing food to burn severely."""

This is pure nonsense.

All you need to do is have your flame at medium low and it heats up slow and completely and NEVER over heats.

Also a nice steel griddle is actually just as non stick as any non stick griddle will ever be, and after about a year of use is even more nonstick and gets better with age.
I have not had a non stick pan yet that was worth a damn.
All of them lose their nonstick properties within a few years while steel and cast iron just get better and better.

I have gotten rid of my nonstick pans and replaced with cast iron and Debuyer steel. They become nonstick with use and the coating doesn't wear out. If it is damaged you can always reseason. The Griddle King would work like that as it is steel. It would need to be seasoned but that is easy and as Nunyabiz1 says they get better and better. I was thinking of the 23x23 that was heavy. They carry these at a restaurant supply near me and I picked one up. I am thinking I would love the 14 x 23 size though.

The 14X23" is perfect.
I am pre-heating mine as I write this to cook 2 burgers and toast 2 buns. I just turn it on a high simmer for about 10 minutes or so while I am waiting for my wife to get home and when she gets here I just plop on the burgers, turn up the heat to medium low, its perfect temp within 30 seconds on every part of the griddle.

Was wondering how the 6 burners are working out? How many times have you used 5 or 6 at the same time? I am in the same dilemma, I am leaning towards the griddle because I make an omelete, bacon every morning and I believe I'd use it for many other things not just pancakes but vegetables, burgers, shrimp. I was told by a professional chef that she never uses 6 burners and that she loves the griddle especially on the wolf range because it's easy to clean and it has a nice cover you can cover up with if in a rush and can't clean . I also understand pulling out a heavy cast iron griddle is a nuisance and in the end won't be used because of the inconvenience. I cook a lot and have rarely used 4 burners at one time, possibly cooking with two and warming with two.

Griddle or 6 burners??? Any advice from those who own either?

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.

Seems like every time this subject comes up I'm here raising my hand in favor of the built in griddle.

wekick's post is very informative and has much merit, and I do agree "consider what is best for the way you cook."

For me, in over 40 years over cooking, I have never needed more than 4 burners at once. I use my griddle at least once a day, often two or three times. Honestly I find I use the griddle as much as I do the burners, sometimes more. Having it right there in the middle of my stove ready to go is so convenient. Mine (Bluestar) is thermostatically controlled, as I'm sure is the Wolf, which once you get to know the temp zones, you just set it and forget it.

Once seasoned, the griddle becomes very non stick, and cleaning is basically a scrape, and a wipe with paper towel. I have never used soap on mine, and only on occasion add a little water while still hot to de glaze something stubborn.

If I had room for a 48" Range, I would certainly get it with 4 burners and a 24" griddle, I love it that much!

Edit to add: Here's a short video on first time seasoning Viking, but would apply to all cold rolled steel griddles, and basically the method I used on my Bluestar three years ago.

Thanks for posting this question. I had the same and a friend who has the griddle uses it once a year, buys special stuff to clean it with, etc. So, I did not see the point except for the wow factor when we sell the house. But for me, 6 burners it is.