Ceramic glass and glass top are ad words for the same thing. There are only a couple of makers of the actual glass tops that the different manufacturers buy, Schott and I'm drawing a blank on the second one. They really don't make different grades from the same company, if it's a Schott, it's a Schott. Things to consider are: The color of the top. (Black is the most common, but can show lint and dust easier.) The features of the burners. (Adjustible wattage or sized burners, a griddle burner, a simmer or melt burner.) The configuration of the burners. (Are the two larger eyes on the diagonal to each other? That means a bit more room for large pans than if they are side by side.) THe configuration of the knobs. (Are they on the side or back or front.) Whether or not the range has a back guard. (Slide in or free standing?) Traditional radiant or induction: (Radiant costs less, but has the traditional weak points of electric in slow adjustibility and baking on food deposits. Induction has gas like response time with easier cleanup but costs more and you may need to buy magnetic pans if you don't own them.)

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 agree with what M just said. I'll add that six years ago, I bought an NXR (30" model) to replace a defunct GE dual fuel range (i.e., electric oven and gas stove-top.) I do a lot of cooking, a lot of baking, and occasionally use the broiler. Friends have had a 36" NXR for about nine years, now. I'll offer the following thoughts based on our experiences. My impressions of the NXR gas oven are as follows. Very good temperature accuracy. As with most ranges, it takes about 20 minutes to fully preheat. (Ignore the pre-heat indicators --- on almost all ranges, those indicators only measure air temperature for bragging rights about speed rather than actual preheating. Actual preheating requires fully heating the cavity/walls/enclosure to give steady radiant heat. That will take 20 to 30 minutes on pretty much all ovens except tiny ones.) If you search out past threads on the NXR you find comments here on the oven's accuracy. My old GE range's oven was very good and mostly very accurate. It had multiple convection modes, various convection features, and was self cleaning. NXR ovens are "myself cleaning" rather than self-cleaning. IME, my NXR range's oven does better than the electric predecessor on some tasks, does not do quite as well on others, and is mostly indistinguishable in results from the GE on most things. Basically, the NXR does a better job with breads but does not do as well with large quantities of small things. With, say, sheet pans of biscuits or cookies, the GE was pretty much fire and forget til the timer rang whereas I have to rotate pans with the NXR to get fully evenly browned items. OTOH, the NXR's oven can do low and slow like nobody's business. It will hold a steady 130°F in contrast to my previous electric ovens which would hold temps only down to 170° and those lower temps were not particularly stable below 225°. Whether this matters to you is a personal preference. If, for example, you have a lot of garden tomatoes you want to dry or if you are into Heston Blumentthal's 18 hour roast beef, that low and slow oven will be useful. If you don't do those things, the low and slow functions won't matter to you. I'll offer a couple of cautions on NXR ranges. One is that the brand has a small market share, so customer support can be hit and miss. The products are best suited to self reliant and handy homeowners who can do their own work if and when when work is needed. As I've said in other posts on the NXR here over the years. getting an NXR is a bit like buying a manual-everything, high-lift 4-wheel-drive pickup. Great if you live on a ranch, will regularly use the off-road capabilities, and are comfortable servicing the thing yourself. Rather a pain if you really want a comfortable daily driver for a highway commute to school and work. The other caution is to buy from a vendor like Costco with a full staisfaction guarantee and no-questions/full refund return policy. As for choosing between a rangetop with electric wall ovens and a 36" wide range and single wall oven (with a tv above it), there are trade offs. Putting a tv over the wall oven seems problematic to me. Heat kiils electronics. I'd worry that the oven could radiate a lot of it up to the tv. OTOH, a rangetop with electric ovens on the side will likely be somewhat less oppressively hot in the kitchen than a full range with a gas oven. Gas ovens need to vent. That means they can pump a lot more heat into the kitchen than electric ovens. Also, the oven in a 36" range will take a lot longer to preheat than a 30" (or 27") electric wall oven. The wide oven may be useful if you plan on frequently banking with full-size sheet pans. If you will not be regularly making full-sheet-cakes or won't be regularly baking biscuits for a National Guard platoon, you may find a pair of wall ovens may work better you for what and how you want to cook.

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.)