I would email Wolf customer service and ask them for the width dimensions of the grates or call AJMadison or another big retailer that carries Wolf.

It was a bit of a PITA and some trial and error, cleaning our Wolf range's black enamel burner pans, but now it takes me a lot less time and effort, For a real thorough cleaning, I'll remove the pans, one at a time, and scrub in the sink, using a blue scrub sponge, some dish soap (I use Palmolive) and some BKF (Barkeepers Friend). If necessary (for baked in grease spots or high-sugar type residue), I'll spray the pan(s) with Dawn Power Dissolver (spray gel), let sit for anywhere from 15-30 minutes, and then scrub. Dry with a lint-free dishtowel, and replace on the range. For spot cleaning, or cleaning when the pans are super-dirty, I spray with an alcohol-water mixture I mix up (with lavender essential oil, though others can be used, for scent as well as anti-bacterial properties), and wipe dry with a microfiber cloth or paper towel. Obviously, don't spray alcohol when burners are in use! I've also used Perfect Kitchen (from BB&B) with good results, but I've been liking my alcohol-water spray just that much better (for cleaning ability and less streaking/smearing). Once you get the hang of it (by that I mean, finding what works), it really takes little to no time to clean them. FYI, if I've just cleaned the pans, and I am going to cook something particularly messy/spatter-y, I cover the surrounding burners/pans lightly with a sheet(s) of aluminum foil.

Mine is not installed yet but I bought the open burner w/ griddle. Surprisingly, the drip tray pan actually holds 12 ounces of liquid (just measured it). That said, I wasn't impressed with the arrangement but I knew I wanted open burners and that's how I landed on considering a Wolf in the first place. Every choice, and there are few of those in open burner cooktops, comes with trade offs. Locally, Viking & Wolf were the only ones I could examine and I ended up lucking into a great deal on the Wolf. Anyways, up to 12 oz ought to cover most normal situs of bacon & burger cooking. If I'm cooking up as much as a pound of bacon, I pop it into the oven to bake anyway. That way I can work on making pancakes or waffles w/o having to tend to the bacon and don't have bacon splatter to clean up afterwards. And I cook burgers outside on the grill, always. But the drip pan is so shallow, I think it will be almost mandatory to wait for the grease to congeal before attempting to clean up. I really wish mine was installed so I could answer with first hand experience.

The Wolf has a 3/4 inch thickness vs BS 3/8 inch so will take longer to heat up but the thickness is one aspect that would make it heat more evenly. Some people do like having warmer and cooler zones though. The increased mass from the thickness of Wolf holds much more heat and will also make it take longer to adjust the temperature up and down. In discussing burners, the term "open" burner gets tossed around indiscriminately and causes confusion. Some people use "open" to talk about the burner tray and others about whether a burner is capped or uncapped. Some have even attributed high BTUs to "open" burners. The open vs sealed burner tray is mostly about a preference for cleaning one way or another. There are videos online about cleaning BS. If you do a lot of Wok cooking, the BS uncapped burner with a more upright flame would have more heat coming lower on the wok so would be better for stir frying along with a few more BTUs. Wolf has increased their BTUs by quite a bit but because they are capped burners, it can cause the flame to flare more on the highest settings. I would want to see how wide the flame is on a live range. I have the older model Wolf that tops out at 15K and the flare is not as much as some capped burners but not sure what it is with the increase to 20K. The dual stacked burners help this but as you try to get more range in BTUs, it can make more flare. There is no way to compare simmers on these two ranges until you can compare BTUs and the BS BTU has never been available. They only give a very nonspecific temperature rating. The star shaped burner with BS gives more even heat if you cook with cast iron, steel or stainless pans if you size the burner to the pan. If you use heavy gauge copper or aluminum they will even the heat of the burner so the star shape doesn't matter as much. We bought Wolf with the idea that they backed their product and for the most part during the warranty they would. They used to stand behind their products after the warranty but this kind of service has gone away. If you require service, you have to use their techs so you are at their mercy as to what they will charge and if they will give you an estimate beforehand. Agree with homechef59 that the rangetop has a lot less potential for trouble than a range. "Homechef59 I'm all about the open burners. I don't like the sealed ones because of the loss of BTU's. Wolf used to make an open burner unit, but they stopped that a while back. " ---- I am curious as to your rationale for your belief that you lose BTUs with a sealed burner tray. Can you please explain. Wolf/SZ made a all gas range before the current model -with a semi sealed burner tray, that was tight against the burner but broke down for cleaning. and it had a burner with a smaller simmer burner inside and both were capped. I had never heard of Wolf/SZ making a range with open burner trays or uncapped burners depending on what you mean when you say "open" burners.