wolf sealed double burner vs. wolf burner on AG range

14 years ago

I am interested in a Wolf rangetop but found I have my choice between the sealed double burner found on a DF range or the partly open type burner found on the AG range. The sealed burner has the large, heavy grate covering 2 burners, the other burner has individual grates although you can still slide pots from burner to burner. Any thoughts on which is better, easier to clean -the lighter single grate would be easier to remove than the heavy double grate but maybe the sealed burner is easier to clean??? Do you have an AG wolf range? Is it easy to keep clean? Anything else I should consider?

I am considering buying an Wolf E Series double oven but am convinced that the KA (even heat, true convection) double oven would be completely fine for me as well (and would look nice next to my KA fridge)

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Comments (3)

cat_mom
14 years ago
I have a Wolf AG range. I like the burners on the AG, and I like having the ability to remove the burner pans for cleaning if/when I want. For smaller cleaning, I'll spot clean using paper towel and Perfect Kitchen (blue bottle) from BB&B. It was recommended at the Wolf showroom in NJ. They don't seem to carry all the "Perfect" cleaning products in all the BB&B's (they make Perfect granite, Perfect Bathroom, etc.) so you might need to look for it.

For a more thorough cleaning, I remove the grates and the burner pans and scrub them in the sink. I don't always clean the grates when I clean the pans as they don't always need cleaning. The pans I can clean pretty quickly using a blue scrub sponge, a small squirt of dish soap, and a sprinkle or more of BKF. If the pans are really grimy, or have caked/burnt on crud, I'll spray them with Dawn Power Dissolver and let them sit for awhile before scrubbing (don't let it drip on HW flooring though, it eats through the poly, as does Easy Off, I think).

I like that I can scrub the burner pans in the sink and then rinse them off with the spray, rather than trying to rinse/clean off soap and cleansers when they are attached to the range. I dry the pans while they are still "hot" after rinsing using a dishtowel (FYI, I use Ritz Wonder Towels--they absorb a lot of water, continue to dry things even when very damp, and don't leave lint behind). If there are any smudges after you've replaced them on the range, you can buff/wipe them off with a dry microfiber, dishtowel or paper towel if they bug you.

I promise you, it sounds more complicated and time-consuming than it really is. Yes, more time than cleaning the old white 4 burner rangetop we had before, but the trade-offs are still well worth it! Also, after you've done it a few times, you get youre "routine" down and it goes pretty quickly. For the record; I am far from "Sally clean" and I certainly don't clean my range every day (or even every week, though some weeks I should!). I'd go with the AG burners again in a heartbeat.
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bjwright1
Original Author
14 years ago
cat mom - thanks so much for your input! I've read lots of other threads to find more info and I certainly appreciate all of your tips. I am a little nervous about this purchase - I've only ever cooked on electric and the last 10 years have been the black smooth-top (not induction) that I easily wipe off. Any advice on an oven??? I bake perfectly well in my current GE Profile regular old convection oven - do I spring for the Wolf E series or just get a convection KA double wall oven???
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Decided to check Wolf AG, are the open burners hard to clean?
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I had the Wolf 36 AG and all of the above info is pretty accurate. My input is that if you don't ever have a boil over, cook hard/fry eetc, the porcelain inserts are pretty easy to wipe and go. If you get boil overs/spills etc, then you can remove the inserts and clean in a number of ways. I always took them outside, sprayed them down with oven cleaner and hosed them off. However, they will get stained somewhat over time but not unsightly. As to sealed burners, if you have spills/boil overs etc, you will still have eventual staining, you just can't pop the insert out and take a good scrubbing to it. Also, sealed or not sealed, all burners have orifices for the gas. If they get clogged, you have to clean them. I don't ever remember having to clean mine but did just to say I did from time to time. A bamboo skewer makes short work of it. Another consideration I didnot see mentioned or Imay have overlooked it is the 36 inch oven. Mine seemed to cook VERY hard and took forever to preheat. The oven is just soo big. That said, its just something you get used to. Another issue is that recent posters have complained about the Wolf 36 AG having burner issues when using the oven. I am not sure if Wolf has remedied that yet. We now have a Bluestar and I love the grate and insert system on it. It doesn't seem to show stains as badly and is even easier to clean than the Wolf. Since each insert and grate is individual (Wolf's insert covers 2 burners), they fit in the dishwasher. I pop them in now and again, wipe them down with peanut oil when done and they look great.
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I also have the open burners, so am not who you're asking, but am wondering...If the black surface is the same on both, and is a pain to clean when you can take it to the sink to scrub, I don't know why it would be easier to try to clean in place? Not trying to argue, like I said, just wondering. I also went from electric smoothtop to the Wolf gas rangetop and it was a bit of a shock for someone who likes easy-care. ;-) When I got mine, there were people here who had gladly replaced sealed burners with open, because when things spilled in the sealed area, it was so hard to clean out.
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Posted by greasetrap There was also an interesting comparison of Wolf vs. BS burners by a place called Eurostoves. _____ Keep in mind these are marketing videos made to sell BS. These burners are not made by Wolf at present but the dual stacked burners are. "The heat is thrown to the side of the pan" You have to look at how you cook. If you put a 5 inch pan on the Wolf burner and turn it up all the way the flame might go around the pan, but who does that? This happens on the BS too later in the video. Personally I would switch it to the small pan burner on the Wolf (and Capital Culinarian) and use the smallest BS burner. I use a 7 inch sauce pan on my Wolf with mod heat on regular burners to make caramel and the pan heats evenly even though it is old Revereware with only 0.5 mm of copper. You really can't stir the caramel so it has to cook evenly. If it was a problem I could use the small pan burner. "Tiny simmer burner" If you use a heat conductive pan (copper or aluminum)this is not an issue but Wolf has the dual stacked burners of the same diameter now. He comments about the All Clad pans not being very good but Fissler being better. It very much depends on what line within the brands that you are talking about. There are good and bad in both. It is difficult to evaluate plied cookware as the amount of conductive metals inside is often an unknown. For highest performance you are better with thick copper or aluminum. If you look at the video, the 5 inch pan loses heat on the smallest star shaped burner. The wolf small pan burner is probably the best option. "You can simmer better on this because of more even heat" I would want to know the BTU rating to determine which will go the lowest. Temperature given by BS in relation to the burner means nothing. Along with the amount if BTUs temperature in the pan depends in the size, shape, metal the pan is made of and what you are cooking. Evenness can be provided by the cookware. The star shaped burner would be a help in providing even heat to something like cast iron or steel as long as the pan is properly sized to the burner. If you use the smallest star burner on large fry pan, having the heat to the center is uneven. Your ring burner might be better and more even in that case. BS does have a higher Btu rating on the high side. This is good for heating something faster. Water will boil a few minutes quicker. You can heat a cast iron pan hot enough to sear a steak on either. It will take a little longer to reach temperature on the Wolf but it will get hot enough to vaporize oil. Higher BTUs will help with recovery of heat in a pan when you add food. They have advantages or disadvantages depending on how you cook. You do have to look at marketing very carefully whether it is videos or cooking demos or whatever. Even though they are presented a "studies" or quasi science, look at who is presenting the info or paying for the...
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cat_mom
14 years ago
I've not used wall ovens, so can't advise on them--sorry. I've always used gas ovens in my ranges. I'm still on a learning curve with the AG oven--mostly because I don't bake like I used to to (so I'm out of practice) and I'm still not sure when to use convection, when not, and how much if at all to adj temps/times when i do use the convection fan.

As for the gas burners, I love them and wouldn't switch to electric ones. Wouldn't mind trying out a real commercial range's burners just for fun, but I'm very happy with my Wolf's burners.
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wolf sealed double burner vs. wolf burner on AG range

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bjwright1
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wolf sealed double burner vs. wolf burner on AG range

Comments (3)

cat_mom

bjwright1Original Author

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bjwright1
Original Author