You mean for cleaning? How about just setting a few dish towels down on the counter? You can set them down one-by-one in the same relative positions and orientations as they come off the range both before scrubbing and while drying. No problem. If you happen to mess up or forget, it's not a tragedy -- you'll see what works without much fiddling. Otherwise, maybe a dot or digit of contrasting color rustoleum or some such on the side of each piece? You could do it in the same corner on each grate and pan.

I would disagree with applnut on the length of time it takes for the bowls to cool down. I have not measured it yet on my 36" 6 burner BS range top, but I know for sure it is not hours to the point where I can safely touch them. I will try to remember to get a better idea in the near future and post back. I will agree with applnut on the Wolf oven though, I have found that if you close the door after cooking and leave it closed the interior well remain very hot for several hours. I have personal experience with our L-Series 30" single wall oven and doing that shortly after we first got it late last year/early this year. We had cooked something, we were new to the oven and we were wandering around the new kitchen so the door on the oven got fully shut. We went and watched some TV and came back at least 2 hours later. I opened it up to put a rack back in it and it had to be over 250F still, it was crazy and it was OFF for sure. Phil

The thing about cast iron is that it holds heat so there might be different heat ratios from bottom to top if you're using a cast iron pan uncovered.. If you're not used to using cast iron, and/or not used to using convection, you might have a learning curve. I would have thought that convection would even out uncovered cast iron, but I might be wrong. There is absolutely no reason not to use cast iron for any kind of cooking--just be aware that you'll have to figure out the right heat settings and timing. I don't know what "needs direct heat" means--if that's supposed to be needs to be on the stove, that's hooey--but I agree that preheating it for baking might be necessary or the top will be done before the pan gets hot. Re pots sticking, I had a cast iron pot in the oven, which I moved to my induction to finish. I knew it had bubbled over a lot in the oven, but didn't realize how much juice had gotten on the bottom. It was good and stuck after half an hour at a slow boil. I was scared that tugging too hard would damage the glass, so I just scooped out all the food, once it was done, and let everything cool. When it was cold, I just tugged (carefully) and it released. The remaining glop dissolved with a wet paper towel, and the cooked on bits came off with a plant fiber scrubby, no worse for the wear.

The confusion is in the word seasoning in this application. OK it's not a wok or a cast iron pan that needs to be properly seasoned but here's Bluestar's recommendation: This is from the BS web site..."Your ring grates, top grates and burner heads may darken over time with use. This is normal. TIP: To prevent your burners from darkening at an uneven rate, rotate the ring grate and top grates between more and less active burners. BURNER CLEANING Ring Grates and Top Grates TIP: Clean spills as soon as possible to prevent sticking and build up.  When burner is cool, remove the ring grate, top grate and center filler grate (30” models only).  Wash in hot, soapy water. Rinse well and dry thoroughly to prevent rusting.  Handle gently to prevent nicks/chips, which can lead to rusting TIP: If you have a nick or chip you can season the area to prevent rusting. Nicks or chips are not covered under warranty.  Put corn oil or other high smoke point oil on a paper towel and rub onto rusted area.  Wipe away excess oil and replace the part on the range. Do not submerge the burner grates in water for extended periods of time. Prolonged exposure to moisture may cause rusting.  For heavy soiling, use a commercially available oven cleaner. Follow the cleaner manufacturer’s instructions. Make sure the cleaning chemicals do not contact any stainless steel or painted surface on your appliance.  Reinstall grates in cooktop and make sure they are seated properly, and do not move unsteadily from side to side". So, BS says it's OK to hand wash or DW and they also use the word "season" so this is maybe why it's a bit confusing to some. It's not seasoning in the traditional sense but oil on these grates will keep them looking good over the life of the grates, IMHO. This isn't that different from keeping your backyard BBQ grates from rusting, same principle.... Here's a tutorial for cleaning, this is just informational.... cleaning your bluestar grates