I have a grill and griddle on my 48" BS, but would probably go without the griddle if I re ordered. However, I am not everyone else, and a griddle would work perfectly for what you described. Understanding that you will have white marble counters (gorgeous I must add) it may actually come in quite handy for those red sauces that you talk about. They are pretty hardy, you will not damage the griddle resting spoons or jars or pots on it. My griddle does not get hot even with all my burners on, but that is on a BS, I would guess it would be the same on a Wolf although Wolf burners do throw a lot of heat sideways instead of straight up like BS.

Thank you both very much for your replies.

Tyguy, you've been so helpful through my decision-making process. Thanks so much!

A conversation with my sis-in-law (she has 48" wolf with griddle) along with your response today confirmed for me that the griddle would be right for my somewhat unusual needs, so I changed my order to 4 burners plus griddle.

My sis-in-law says her only regret is that she doesn't have the double-width.

In addition to a new way to prepare meals, it's going to give me an extra, badly needed 12" of usable "landing spot" space when I'm cooking, rather than 2 more burners than I'd ever realistically use considering my style of cooking and family size.

I ordered the butcher block that nestles into the griddle, too.

I hope I can be a fraction as helpful to others as so many kind GWers have been to me throughout this fun-but-stressful process.

Madeline:

Thanks so much for the compliment, but I do not think I was all that huge of a help. I think you made a very wise choice with the griddle in your case. You are going to love your Wolf, they are great ranges. I did a lot of kitchens with Wolf's.

I assume your white marble will be either Cararra or Culcutta? Both are gorgeous. Are you going honed or polished?

You better remember to send pics of your kitchen and wolf when done.

We have the 4 burner/griddle and find we use the griddle more often than we thought. You'll love the Wolf griddle...it's got a thicker plate and more even heat than many other brands. Makes the best pancakes.

I recommend you go to a restaurants supply store and get the 3M professional griddle cleaner system. It's pretty inexpensive. Use the scrub pad...don't use the mesh, unless you want to strip it back down to bare stainless. You want to keep it seasoned and allow a nonstick patina to develop. Nothing has really ever stuck anyways.

I find the easiest way to clean it is let it cool down to about 140-160 degrees, pour a little bit of water on it, then use paper towels to wipe the grease and food particles off. The hot water will dissolve most everything and the heat will leave it dry. If it's really dirty, you can use the 3M pad.

After that step, use clean vegetable oil on a paper towel to do a final wipe of the surface.

We have the stainless cover, and it allows you to use the griddle area for storage, holding cooking utensils, etc. We also use it to put the deep fat fryer when we use it so the fumes are taken up the hood.

Hi Bruno,

Thanks so much. Your cleaning tips are helpful, and both confirms my decision to order the griddle and makes me look forward to its arrival even more!

Tyguy, sorry, I thought I responded to your last post a few days ago. I must have forgotten to click submit. My marble is Vermont Danby Olympia White, and I look forward to the day I can post pics! Hopefully mid-late February.

My fabricator/cabinetmaker builds everything to scale out of plywood first in his shop, so that will add some time to my job, but I'm glad he's so thorough.