You mean for cleaning? How about just setting a few dish towels down on the counter? You can set them down one-by-one in the same relative positions and orientations as they come off the range both before scrubbing and while drying. No problem. If you happen to mess up or forget, it's not a tragedy -- you'll see what works without much fiddling. Otherwise, maybe a dot or digit of contrasting color rustoleum or some such on the side of each piece? You could do it in the same corner on each grate and pan.

I would disagree with applnut on the length of time it takes for the bowls to cool down. I have not measured it yet on my 36" 6 burner BS range top, but I know for sure it is not hours to the point where I can safely touch them. I will try to remember to get a better idea in the near future and post back. I will agree with applnut on the Wolf oven though, I have found that if you close the door after cooking and leave it closed the interior well remain very hot for several hours. I have personal experience with our L-Series 30" single wall oven and doing that shortly after we first got it late last year/early this year. We had cooked something, we were new to the oven and we were wandering around the new kitchen so the door on the oven got fully shut. We went and watched some TV and came back at least 2 hours later. I opened it up to put a rack back in it and it had to be over 250F still, it was crazy and it was OFF for sure. Phil

Ditto to Mary's message. Enameled cast iron is the secret, I believe. It is smooth on the outside, gets hot and stays hot; and goes from fridge, to cooktop to oven to tabletop. I have about 10 pieces of Le Creuset enameled cast iron and use them on my glass cooktop every single day and have for the past 6+ years. We have rice nearly every night, and I have found that LC is the BEST for cooking rice (gave away the rice cooker after trying LC), bc once you are done you just take the pot off heat (I put mine on the matching LC trivet), keep the lid on, and it will stay hot for up to 30 minutes. You need to use common sense though, remembering that iron is very heavy (don't drop it on the glass or it will crack it) and just on principle, I do not drag them, or any other pots, across the glass. I always lift them to move them. I think the manufactures state not to use cast iron because they don't want a ton of reqeusts for warranty replacments due to broken glass from cast iron being dropped or dragged across the top and angry consumers blaming them for their own carelessness. L

You could wash it in a tri sodium phosphate and hot water solution. Or, if you have the option, you could set it up outside, build a hot fire in it, and let the coating and schmutz burn off.