Up at the ranch, in the indoor kitchen we have a 30" GE Profile range, running on propane, with a built-in griddle between the right and left sets of burners. I love it. Use it for pancakes, bacon, toast, grilled sandwiches, and the like. Two thumbs up here.

If I had room for a 36" range I'd prefer the flexibility of 6 burners and a removable 2-burner griddle pan.

Six burners, for me, is such an advantage that I'd go with a nice cast-iron griddle that you can put on when you need it.

I'd be tempted by what I have heard of the Wolf's top charbroiler if I lived where I couldn't use my outdoor grill regularly, but probably not a slam-dunk unless I had a 48" and could get my six burners back.

Have a 36 inch electric 4 burner cooktop - GE .
Hate the griddle in the middle .
Difficult to clean . Wasted space . Hard to use .
When purchasing a new propane cooktop ,
I will look for all burners and no griddle .

I have a 48" Bluestar with a griddle and a grill, so only 4 burners. In my prior house, I had a Gaggenau gas top with 4 burners, so for me, I wasn't losing anything. I hardly ever use all 4 burners at once. (In my new house, I also have a Gagg. combi steam oven and that can serve the function of a burner, especially in terms of things I might have done on a cooktop, such as veggies, hard-boiled eggs, etc.)

I like the built-in griddle - it has seasoned up nicely and has developed a nice patina (much like a wok does). The heat source underneath extends continuously from front to back - there isn't a gap as you would get with a removable griddle set over two separate burners. Because it's built in, you can set the temperature - up to 550 F. (At least you can on the Bluestar, don't know about Wolf. You can also set the temp low - below 200 and use it as a warming plate.

Clean up is easy. I use a metal spatula to scrape bits and pieces off, but since it's seasoned, I've had nothing stick. With the overhead fan running, I put a couple of water soaked paper towels on top before I turn off the heat - just turn it down a bit. Steam will billow up - that's why you need the fan running. With tongs, I swish that around to get excess grease. Wipe dry. Add a tiny bit of canola or peanut oil, rub it in, and turn off. That cleans it up and maintains the patina. Takes longer to type about it than to do it.

We have a new Wolf 48" with four burners and the double griddle. LOVE the griddle. I haven't yet needed more than four burners (and I have an electric hot plate if that were to happen), but we have already filled up the griddle with french toast and grilled cheese and hamburgers and all that good stuff.

I use a cast iron griddle. It is flexible and easy to clean.

Those I know that purchased ranges with griddles or char-broilers regretted the decision later as they don't use them as often as they thought and/or the ventilation wasn't up to the task.

Either way make sure you have enough ventilation - you can never have enough CFM.

Love our portable griddle over the 36" Viking range

When not in use - it serves as a warmer for plates, food - very easy to clean & can have more than 4 burners if needed.

I miss my griddle in the middle of my Five Star 36" cooktop. Have propane now, so am going with Blue Star. Still getting griddle! Great for hamburgers for whole family in one "pan", pancakes, grilled sandwiches, warmer, etc.
Lisa

No griddle. While you can prop a cast iron griddle on one, two, heck, four burners, you can't turn a griddle into individual burners.

We have a griddle built into our 36" cooktop, and though we never use it as a griddle, it is great to have the space to set hot pots and pans and other stuff while we're cooking on since the griddle has a nice flat very usable cover on it. We have a free-standing, larger griddle that we use on a counter when we make pancakes, french toast, etc., but that griddle in the cooktop gets lots of use. Don't know what we'd do without it.

Sounds weird, but it works for us. We didn't buy the cooktop, by the way, it came with the house *smile*.

-Roger