Wow, that sounds like a lot of work! I can't help you as I still have a little ol' Broan that uses mesh filters, which I put in the dishwasher. Is your hood working properly, meaning is any grease getting to the cabinets, ceiling, etc?

I purchased two basic 30" Bluestar ranges on special sale, for $1750 each, for my sister and her best friend about a year ago. They do a lot of wok cooking, roasting, and very little baking. One is a DIY, the other less so, and yes, they've had to replace most of the igniters. They are also chefs, and accustomed to taking extra care with professional equipment. Verdict? You might as well take their right arms off at the elbow than get them to switch ranges! Foremost on their list of "pros" is flame and temperature control, specifically high heat wok cooking. Both claim professional results, as confirmed by many on this site. If you are crazy for Asian cuisine, you've found your mid-priced range. My sister, Ann, also loves the broiler, which gives her meats the sear she loves to put on her dinner table. They do not recommend any professional range to beginners, unless you are willing to go to cooking school, and I agree. I chose to go with a little Capital 24" range, which I hope to have up and running soon. I am more of a baker than a wok wizard, and not much of a housekeeper, so sealed burners (easy cleaning) and precise, even oven heat steered me towards Capital. The Bluestar's open burners are the secret to high output flame control, but they don't wipe clean the way sealed burners do. My sister says it's no problem at all, especially for her new best friend... Research shows the designers at Bluestar and Capital have historically produced commercial ranges only, making inroads into people's homes just for the last few years. The reverse can be said of residential brands such as Kitchenaid, Whirlpool, Thermador, etal. I think it's important to remember the difference, since form follows function in so many of our choices. Commercial ranges have less to do with stylish appearance than durability, high heat, and precise control, all of which comes with costly maintenance (including replacement parts and repairs), and of course, astronomical prices. That said, the Bluestar is a very stylish package that satisfies in both commercial, and residential, applications.

Not sure about the Chef King, but If it's similar material, (3/8" cold rolled steel), I can tell you about my Bluestar griddle that's been used daily for over a year. I've never used soap, and only used small amount water (when hot, as a de-glaze), a couple of times. Other than that, when finished cooking, and still warm, I scrape it with a flat spatula, or use this stainless drywall knife which works ideal! Then just a wipe with a paper towel. In other words, I treat it as I do my vintage cast iron skillets....in time, it will become more and more non stick, and eggs will slide right off :)

Hi Miss Stacey, just wanted to chime in. I have the GE Monogram dual fuel with 4 burners and a griddle. I have had it for about a month or two and LOVE it. I have used it frequently for a variety of things: pancakes multiple times per week (you can make enough for the whole family in no time at all), quesadillas, chicken, spareribs (that were pan seared on the griddle and then went into a stock pot in the oven to become pulled pork... the searing was much more even and much quicker on the griddle than in a frying pan, plus I was working with 4 pounds of meat, that would have been three frying pans going), toasted buns, etc. The GE Monogram has an adjustable thermostat (starts at low and then the next temp up is 200 degrees), and it comes with a stainless cover for the griddle. Cleaning the griddle is fine (not great, but fine). I have an old supply of tattered wash clothes that I keep in the kitchen for washing counters, the griddle, etc. - I wet one of these and while the griddle is still hot, I wash it down or if it is a real mess, I pour some water on it while it is hot and use a spatula to scrape it down which is pretty easy. I looked into the Thermador but was advised against it by the appliance store guy. He said the griddle wasn't as good as the Wolf (at that time I was still on the Wolf, but eventually stepped down to the GE Monogram for financial reasons). The GE Monogram which was a compromise for me has ended up being phenonemal. I love cooking on it. I haven't tried the wok thing yet (burners turn over to form the base for a wok). So far the range has exceeded my expectations by a lot and the griddle has been GREAT! If you want any pictures of the GE Monogram range, I would be happy to post them. Just let me know.