That depends on your definition of stir-fry. Asian mamas use less than the highest flame on their old stoves (don't know specifically, but general knowledge is that those were 9600 BTUs standard). I was taught how important it was not to get the wok too hot lest one scorch the oil. I've never been an Asian restaurant chef nor been instructed by one, but a lot of people here, who I assume have that kind of standard, claim the only true stir fry is done over a 100K BTU brazier. My opinion is that when you're cooking on the street that might be true, but in a clean kitchen, where one can chill and dry the food, the likelihood of steaming rather than frying isn't so great. The larger burner is Wolf's "medium". That's listed at 12K BTU. If you get your wok good and hot all the way up the sides before you start, cook small amounts at a time, dry all the surfaces first, etc., I'd think it would work, but I've never tried it. That's the rear burner and not really convenient for tending. I use the induction for almost everything. :) The gas is for where flames and/or hot air are required. I think you'd do better with a wok module (I think the Wolf is 18K BTU) if you want to stir fry regularly. I have a little grating with wood handles that goes over the gas fire for roasting vegetables. It was sold as "El Asador". :) You could make your own, really. There are also those "pans" made out of mesh or ventilated metal that they make for use on grills. That would solve your grating problem and open up your selection.

FWIW springplanter, you might consider having the range delivered and then store it yourself--garage, or ??? There is no guarantee that the range will still be there when you are ready for it. Someone "needs" it to fulfill another job or order, and--"oops, so sorry, it's gone." Not exactly the right thing to do, but that won't help get the range back. We've all heard/read stories about granite and marble slabs on hold for, or even sold outright to people, ending up being sold to others. We kept very close tabs on the two (at that point discontinued) 1.6 gal Toto toilets we ordered for two of our bathrooms. We were working with the same salesperson who had sold us our kitchen and guest bathroom fixtures, so we knew him, and knew he would look out for us. Even so, we told him we would take delivery much earlier than they were needed in order to avoid any unwelcome surprises. If another customer or contractor needed our toilets to complete an order, they easily could have disappeared. So we paid for them and stored them until we were ready to install them, rather than risk losing them to someone else.

I have a Wolf AG range. I like the burners on the AG, and I like having the ability to remove the burner pans for cleaning if/when I want. For smaller cleaning, I'll spot clean using paper towel and Perfect Kitchen (blue bottle) from BB&B. It was recommended at the Wolf showroom in NJ. They don't seem to carry all the "Perfect" cleaning products in all the BB&B's (they make Perfect granite, Perfect Bathroom, etc.) so you might need to look for it. For a more thorough cleaning, I remove the grates and the burner pans and scrub them in the sink. I don't always clean the grates when I clean the pans as they don't always need cleaning. The pans I can clean pretty quickly using a blue scrub sponge, a small squirt of dish soap, and a sprinkle or more of BKF. If the pans are really grimy, or have caked/burnt on crud, I'll spray them with Dawn Power Dissolver and let them sit for awhile before scrubbing (don't let it drip on HW flooring though, it eats through the poly, as does Easy Off, I think). I like that I can scrub the burner pans in the sink and then rinse them off with the spray, rather than trying to rinse/clean off soap and cleansers when they are attached to the range. I dry the pans while they are still "hot" after rinsing using a dishtowel (FYI, I use Ritz Wonder Towels--they absorb a lot of water, continue to dry things even when very damp, and don't leave lint behind). If there are any smudges after you've replaced them on the range, you can buff/wipe them off with a dry microfiber, dishtowel or paper towel if they bug you. I promise you, it sounds more complicated and time-consuming than it really is. Yes, more time than cleaning the old white 4 burner rangetop we had before, but the trade-offs are still well worth it! Also, after you've done it a few times, you get youre "routine" down and it goes pretty quickly. For the record; I am far from "Sally clean" and I certainly don't clean my range every day (or even every week, though some weeks I should!). I'd go with the AG burners again in a heartbeat.

Hello Bungalow, I just began using my new Samsung gas range about a week ago. I LOVE it - except for the same issue you're having. I can't set anything near the back of the cooktop because it will melt, cook, or become too hot to touch. I can hardly believe this is normal! But maybe it is? You'd think if it was, something would be said about it in the manual. Nothing. If I thought that returning it for a different oven (same model and serial numbers) would be better, I would...but I wonder if I'd have the same thing happening. Can anyone say definitely that this is, or it not, "normal"? Thank you.