Ditto everything cookncarpenter said. I have a Wolf 36" with four burners and a griddle. I went through the same turmoil trying to decide if I would really use the griddle. I was talked into it by the Wolf showroom and our appliance store manager. It is a HOME RUN!!! We use it everyday and LOVE it. Makes the best eggs, bacon, omelets and most any breakfast food. But, we also cook most dinners on it like shrimp, fish, steaks,pork chops, stir fry veggies (turn out so awesome), lots of veggies on it . I rarely use the burners. Clean up is so easy and quick saving so much after dinner dishes, pots and pans to wash. As soon as the last thing comes off the griddle I turn it off, pour cold water on it and throw paper towels on top and do a quick scrub with a metal spatula pressing down on the paper towels. Then lift the paper towels to the trash with the spatula. All done and by the time we finish eating eat it is cool enough to apply a light coat of oil for seasoning and then it is covered with the metal cover that comes with it - until the next meal. On the rare occasion it it is a meal that sticks to the griddle I have used crushed ice water and that seems to take it all up. For us and our empty next - it is the perfect size. It will cook a ton of bacon/sausage, etc for company. I would never go back to being griddle-less.

I’m in the market for a new gas oven, and it seems like a lot of models now have stainless steel tops. I know that will drive me crazy if it’s going to easily scratch or stain. Does anyone have any recommendations for good ranges with black porcelain tops? I don’t want to spend too much, but I was looking at a Zline model. Not sure if they are good or not though.

Problems cooking on induction with huge heavy pots (big stockpot with 4 chicken carcasses) and with a 15" Cuisinart stainless steel griddle? Stockpots -- mostly no problems but there can be with portable induction cookers (PICs), Been a while since I researched PICs, but some did/do have maximum weight limits. IIRC, the Fagor PICs used to ban anything over 12 lbs gross weight. OTOH, plenty of other PICs (and ranges and full size induction cooktops) will do fine with 5 gallon kettles. A few years back, I received a Max Burton PIC and wound up giving it to a friend to use for beer brewing. He has been using it for years to boil 5 gallons of wort in a large kettle. I have never had any trouble using large (5 gallon, 14" diameter) stock pots on several different induction cooktops. These days, I mostly use a large (12 Litre) pressure cooker to make stock from carcasses. IIRC, the pressure cooker weighs about 13 pounds, plus the weight of the turkey carcasses, plus about 14 to 16 pounds of water. I also do some water bath and pressure canning, as well. Over the last couple of decades here (going back even before the Gardenweb name), the question has been discussed several times, and mostly in relation to using induction stoves for canning and preserving. The advice in those threads has been to read the user guides/manuals for the specific induction stove you are considering. Some manuals forbid large kettles, sometimes because of weight and sometimes because the design of some the stovetop electronics apparently were vulnerable to heat reflecting through the glasstop from the oversize pots. At one time, I think some manuals for Whirlpool induction products did forbid oversize and very heavy pans, and specifically said not to use them for canning. Last time I looked, neither the GE products nor the Bosch or Miele products has any problem with oversize stockpots, canning kettles and other such weighty cooking processes. The potential issue with oversize pan bottoms on the Bosch ranges is the one is that Mea5 mentioned- -- with the burner controls integrated into the cooking surface, you have to be careful to keep the edges of your pot off the control surfaces. The more general issue with pans with bases much larger than the induction field diameter can be uneven heating. Mostly, no issue with large pasta pots, stockpots, and such because the liquid in the pot distributes the heat throughout the contents. (That's how folks have been using 15" diameter pressure canners on 8" diameter electric coil burners for the last century or so.) Where you run into potential issues is when you are cooking something for which it is important to have very even heat across the entire base of the pot. Examples would be a big kettle of a thick ragu or when using your 15-inch Cuisinart stainless steel griddle. For those tasks, whether you can use them or not, or how well they work on induction, depends of how well and how evenly the pot or griddle conducts heat. Stainless steel by itself does not do a great job and a plain stainless griddle may take a very long time to get heated across the entire surface and even then, the outer areas may be less hot than the rest of the pan. This will be obvious on, say, an 11" diameter induction burner where the outer couple of inches of the a 15" wide griddle will take much longer to come to griddling heat than the rest of the pan. Same thing happens with gas burners, too, btw. But, your pans have the stainless exterior wrapped around, say, an aluminum or copper slug (a/k/a "clad"), right? Those the slugs do a better job at conducting heat, With your clad pans (and your clad griddle?) apparently working on relatively smaller gas rings, you can reasonably expect similarly relatively even heating on induction out near the edges of the cooking area if you give it enough preheating time. Your pans with copper cores will heat a bit faster and maybe more evenly than ones with clad aluminum cores. Some of this may be moot. It has been a while since I've seen one of the old stainless Cuisinart griddles, but, if yours is like the one my aunt owned, it has a wide, thick, raised outer rim. The actual cooking surface was more like 12" in diameter. If yours is like that, and yours has (if I understood your post above) a copper core, it probably will be be fine on an 11-inch or 12-inch induction burner. Also, you might take some comfort from the induction rule of thumb that your pan's cooking surface can go an inch or so wider than the induction burner diameter and still get pretty even heating. (Do check that old Cuisinart with a magnet, though, as some models might not have been made from magnetic stainless steel.)

These types of heating appliances are inherently slow at transferring heat to pans. The method first heats the glass from underneath to 750 degrees. Glass is a poor conductor. It takes time to heat up and cool down. Glass doesn't begin to melt until it reaches 2700 to 3000 Fahrenheit. I think there's obviously room for performance improvement on the heating up side. Cooling down would require an added liquid system to balance the performance. This hasn't been done because of how it would affect the cost. And there could be a great danger of injury. Especially for children in a home environment. These ranges are worth $150-$400 on the used market. I don't see any path forward to improvement. Induction does everything you want for a bit more investment up front. It can heat water in 90 seconds. The heat to cool temperature control is near instant. When you get tired of how your radiant stove performs replace it with induction.