Correction; meant a built in oven look

We have a Wolf all gas range (2008 model?). I don’t really clean my grates, except to wipe off anything spilled on it/them with a soapy sponge. I’ll occasionally wipe all of them with a soapy sponge before or as I remove them to clean the black enamel burner pans.

As for the black burner pans, I usually go over them first with a soapy blue scrub sponge; either the sponge side or the scrubby side, or both and then use my alcohol-water spray and a microfiber cloth or paper towel. I do the same for the SS trim and oven door, unless the soapy sponge isn’t necessary, and then I just spray and wipe. If there are any dried on hard water stains (tea kettle drips) or stuck on food, drips, etc., I’ll sprinkle a little BKF (Bar Keepers Friend) on the sponge or directly on the stain, scrub lightly, and follow up with alcohol-water spray.

If you prefer not to mix up your own spray cleaner, Perfect Kitchen spray (if still available) from BB&B works well, too.

Thanks Catmom!

Seems you have it down pat! Do you clean it after every use? I cook alot and am not so good with cleaning up right after... argh... life happens! Also, seeing as you have it for a while, do the grates look ok? I’m having scary visions of caked on grease in my grates. Bottom line, I think I need a easy care oven and cooktop.

We have had a GR364G (36" gas range with griddle) for about 6 months now. All I do to clean it is wipe the burner pans and stainless surfaces with a wet paper towel, then follow with a dry microfiber cloth. Takes just a minute and looks brand new after. The grates I just wipe off after use, they look fine without the microfiber.

There are a few nooks and crannies where the black burner pans meet the stainless which once in a while I go after with a brush to get out crumbs and so forth.

To be fair I have not had to clean up a big boilover mess or anything - just normal splatter from cooking. Bacon, pan searing, etc.

I know you didn't ask about the griddle but it is easy too. Just scrape everything off with a square edge spatula type thing into the reservoir then a damp paper towel and coat with a little cooking oil after it cools. Similar to cleaning a cast iron pan. It seasons over time and will never look brand new again but it's not supposed to. You can't see it anyway when it's covered by the stainless griddle cover.

Hannah, I don't necessarily clean it after each use. It really depends on how messy it's gotten on any given day or week. I might leave it go if I know I'll be using the burners that night or the next day, and can just tackle the cleaning afterward.

It was a trial and error thing early on, as to how to clean/what to use on the burner pans so they wouldn't look all smeary. At a Wolf Showroom cooking demo, they had recommended the Perfect Kitchen spray, which worked well. But I'd started mixing up and using my alcohol-water spray on my granite counters, and then tried it on my SS and on the burner pans, and it worked well, so I just started using that. I do clean with a sponge first if it needs it, but if just lightly "soiled" or dusty, I just use the spray.

My grates don't look new or pristine, and some of them are pitting (rust spots), but they aren't covered in food residue or anything (I do wipe them occasionally, or as needed, like I said). They just look well used, which for cooking grates, is just fine IMO. I actually have another set or two in my attic (long story), so can always swap them out at some point.

Thanks girls! I really appreciate your input. I am a last minute cook type, and I don’t always clean right away. What makes me nervous is the texture of the grates, and the heaviness. There was a thread about cleaning the wolf and someone posted pictures of what looked like white dull spots on the black surface. That was in 2011, so I wanted to get some input in 2019. I think I’m staying with the wolf and we’ll call it a day. At least it’s a good range and oven! And then there’s always hope I’ll mature into somewhat of a cleaner cook...

Jalarse,

Your post and beautiful picture really influenced my decision! If you can keep it looking so fresh and clean, hopefully so can I!
I think I’d love to cook in your kitchen.. love the brick backsplash

Here’s a rendering of my kitchen

Hanna, your kitchen is going to be stunning. I hope you enjoy cooking on your Wolf as much as I have. In our last home we both worked and really didn’t have much time for cooking and learning new cooking techniques. When we retired and built this home I knew that my home and appliances were going to be my “forever”. I have had such a learning experience with this stove and have enjoyed it. Make several different breads every week and give them to friends and neighbors. My husband actually learned how to cook. Best of luck to you.

Thank you! I am really excited! Your kitchen is magnificent and wow, that fire! Restaurant quality power all right! Is that a grill? I’m thinking of taking the 4 burner and grill but am afraid that will really make a mess... always going back to that same issue... i would tho so love a grill cuz we don’t own an outdoor grill.

Really appreciate your help today! Hopefully I’ll remember to update this thread with my actual experience of the wolf. And try to help out some other people who are on the fence and trying to make a decision. I think I’m going to open a place where people will be able to come in and cook and try out whatever appliance they consider purchases. That would be ideal.

Thanks

I use the grill several nights a week, the griddle maybe once a week. I put the four burners, two on each side because that left more room for large pans with long handles. Didn’t want to cram four burners on one side. When I bought the stove all those years ago you could decide the layout. I don’t know if that is still the case or not. The grill by the way is a snap to clean, just need an exhaust fan of at least 1000 CFM for the grill and smoke.

Hannah, just realize, that the new models aren’t quite built the same as the older ones (even mine is somewhat different from jalarse’s).

I believe the oven igniter (?) is different on the newer ones, as are the burners (sealed vs open burners for ex.).

Hello I wonder if you got that gas range or not back in June this year. How's it going? I'm in the market for a 36" and it is a tough decision, so much $$ all the brands. I love made in USA and can only hope it is worth it. I'd love to hear from you.