When I started my research for my kitchen remodel (about three months ago), my initial thoughts were strongly towards Thermador (for the range and refrigerator), and Wolf (I eliminated Viking due to quality concerns, and I hadn't yet heard of many others like BS, American, DCS, Aga, etc.). Then, I noted that Thermador doesn't offer all gas or open burners, and I better understood that my use of the oven didn't require the electronic functions (nor did I want the risk of having them burn out), and I thus eliminated Thermador even though I love the look (but function is much more important to me than style and looks) and it's star-burner shape does make it probably the best of the sealed burner options (ignoring output) IMO. If one wants to be a better cook, and understand the need of function over looks, then I can't see how one can pick Thermador, given the choice. I would pick BS or Wolf all gas instead. I think you might benefit from watching some of the Bluestar cooking videos Trevor has made (http://www.bluestar-ranges.com/Home_Page.html) - even though they mostly compare BS and Wolf, they serve as a nice educational source for learning more about what to look for in a range.

The bigger question is what have you been cooking on/in? If you're going from your standard run of the mill electric coil, gas or even glass top range to a pro range you will notice a huge change in cooking performance no matter which brand you choose. When are you looking to resell? If it's in the next 5-7 yrs, I would go least expensive of the two as you likely won't get the difference in cost back out of it. Most buyers out there (not the buyer that frequents GW) will be thrilled to see a pro range no matter the brand. A buyer that frequents GW will likely be more picky, but then again they are not your average buyer. I have the GE Monogram rangetop and double ovens. I am very pleased with them. The Monogram has the double stacked burners like the Wolf and simmers just as low if not lower. My ovens bake and roast marvelously on standard as well as convection settings. I've got 8 settings on the ovens (not including Hi Broil & Lo Broil) and have found that we primarily use 5 of them--Conv. Bake 1 Rack, Conv. Bake Multi-Rack, Bake, Conv. Roast & Broil. I haven't made homemade bread yet, but I will use the Proof setting when I do. I personally would save the money and go with the GE Monogram especially if I wasn't planning on staying in the house & I didn't have a clear preference for either brand over the other. If you don't have any experience cooking with a Wolf or a Monogram (or any other pro range for that matter) you won't even notice any differences as you have nothing to compare your new pro experiences with other than your standard electric coil, glass top or gas range. And as stated above, either of these ranges will stand head and shoulders above those models. Hope this helps!

This is the griddle assembly. the burner is #258. I would also look at the metal making up the griddle and the material making up the cooking surface. Wolf is rolled steel So it can be seasoned. The Monogram is stainless over aluminum similar to a clad pan. Thermador is aluminum with a nonstick surface. Not sure how long that would last. I use an add on with my range. It has almost 50% more cooking space over the two burners. You can use aluminum for heat conductivity but nonstick or bare(seasoned). You can also get steel if you want to. You will have a lot more heat if you need it. You also can have zoned heat. Some people prefer the thermostatically controlled griddle because to can turn it to 350°F and it will be the same each time. You have to adjust the heat with an add on like you would a pan. I have picked up the whole griddle and put it in the oven. http://royalindustriesinc.com/index.php?main_page=index&cPath=4_22_48

Hi Suzanne, I use it for grilled sandwiches, last week we cooked steaks on the charbroiler portion and I used the griddle for cooking up onions, green peppers and mushrooms for the steaks. We don’t usually eat pancakes. Two weeks ago we had friends over for burgers we cooked them on the charbroiler and I grilled onions on the griddle while the onions were cooking I put the hamburger buns on the griddle to brown them up. When you get your new stove they will give you instructions on seasoning the griddle. One thing I NEVER use is olive oil on the griddle. I don’t know what it is about it but it leaves the worst sticky residue on that griddle. Pain in the neck to clean it after olive oil. In fact my instructions on seasoning the griddle said not to use olive oil. I use to on occasion fry bacon on it. I don’t know about the new Wolf’s but towards the front of my stove there is a little drain hole for excess grease to drain into the catch tray underneath. Cute concept but a pain to clean. Also that griddle takes awhile to cool down. I have used it to sear meat but the griddle I believe goes up to only 450 degrees. I have found that searing in my cast iron pan is hotter and faster. Hope this helps.