Whoops--I think you want this on the Kitchen forum.

I have a couple griddle overlays on six burners and am very happy with that. I do from time use all my burners. I would look at the properties of the metals and see what would fit the way you cook. I like that with the add on you could change the griddle if you wanted to use the different metals with different properties. Some differences in the built in and add on-- The built in may be thicker than the add on but you would have to ask as they may very brand to brand. The built in is often made of steel. Because steel has poor heat transfer qualities, this will take longer to heat and not be as nimble if you want to change the temperature of the cooking surface. It will be more subject to hot spots. If it is thicker, it will take even longer and be take longer to change temp. It will hold much more heat for searing and retain heat longer though. Most have a surface that will season over time and become non stick like a cast iron skillet. I think Thermador has some other finish on theirs. Some of the overlay griddles are a little bigger as wide as 15 inches. There are also some ranges that come with an add on griddle specific to that range that fits and seats a little better than the regular add ons. With add ons, you would have your choice of metals, usually between steel, cast iron, porcelain covered cast iron, nonstick aluminum and uncoated aluminum. Steel and cast iron are poor conductors of heat so would behave as described above. Some people like that there tends to be areas that are different temperatures because they can use it to their advantage. These will both take a seasoning fairly easily. For being add ons, they are very heavy to move around. The porcelain covered cast iron will not really take a seasoning very well. Aluminum griddles have excellent heat transfer so heat very evenly throughout and are quicker to respond to changes in heat. They do not hold as much heat though. Aluminum is also much lighter weight if you have to move it. Bare aluminum will take a seasoning but require a little more time to develop. Some like the nonstick griddles but I always think of them as disposable eventually. Here is a link that might be useful: materials of cookware

6 burners means you can comfortable put three big pots (or two pots and a saute or fry pan) on the range without shuffling. That to me is a huge advantage. With a 4-burner, you're limited to two big pots and the others generally need to be 8" or smaller. Personally, I'd get a beautiful cast-iron griddle and use that over "dedicating" 1/3 of my range to a griddle. Taking myself out of San Francisco where I can grill outdoors most any evening, I'd be tempted by a "real" grill that actually could sear. I have read that the Wolf is better than most, but have not tried it. It will require a much bigger hood (flow-wise, and possibly physical size). Then again, I see pictures of people firing up their outdoor charcoal grills in the snow, so I may be more with cat_mom on that. (Disclaimer -- I am a Kamado user that should be taking out stock in Lazzari charcoal.)

Remodeling kitchen. Have tried both Miele and Wolf 36" 6 burner rangetop. Any experiences with either would be helpful. I like Meil's knobs much better than Wolf. Miele's felt more sturdy and are backlit (big advantage because I forget to turn off the simmer burner a lot unfortunately). Miele grates go in the dishwasher but not Wolf. I read Wolf burners can get clogged when spills occur because the lower orifaces of the stacked burners are tiny. Wolf has greater burner BTU range. Which is more reliable? Better customer service?