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Viking 48" dual fuel range--grill or griddle

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baloo Feb 28, 2007 09:04 AM

I am looking into a Viking 48" dual fuel range with 6 burners and two ovens. It comes with either a grill or a griddle/saute plate and I am wondering what are the pros and cons of each. Thanks!

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    FlyFish RE: baloo Feb 28, 2007 09:14 AM

    We bought a Thermador 48" range a few years ago and opted for the griddle because we have a gas grill on a covered porch that gets used year-round and figured we didn't nead another grill. We don't miss the grill, but find that the griddle rarely gets used. Maybe if we had a bunch of kids that ate pancakes a lot . . . but otherwise our particular cooking style doesn't benefit from having a griddle, which takes a while to heat up and can be a pain to clean. If we had it to do over agin we'd opt for 8 burners, not so much because we ever have 8 things going at once, but rather to have the extra space to park pots and pans that don't need attention. I did have a house a while ago that had a separate KitchenAid grill that saw a lot of use in the winter because the outdoor gas grill was not a year-round proposition.

    1 Reply
    1. re: FlyFish
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      algn RE: FlyFish Aug 8, 2007 05:23 AM

      Does anyone own the GE MONOGRAM cooktop with the grill and griddle - 48"? How is the clean up on the grill/griddle? Other comments?

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      Odelay101 RE: baloo Feb 28, 2007 09:21 AM

      We had a built-in grill in our range when I was growing up, and it was a *%&$# to clean. Fat always collected and caught on fire. Even when there wasn't fire, there was often smoke. Maybe our grill was particularly bad, but I think it's in the nature of these things, because they have so little room between the grill itself and the base.

      I'd go for the griddle and spring for a grill plan, which work much better for indoor grilling.

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        Sherri RE: baloo Feb 28, 2007 09:49 AM

        I have a built-in 48" Viking cooktop w/ griddle and love it! Pancakes are about a twice a month option, but as a last minute dinner plate warmer the griddle is without equal. Lunchtime quesadillas or grilled cheese sandwiches are wonderful. I also use the griddle for crisping cooked bacon & sausages as well as keeping melted chocolate warm in an Apilco pitcher, ditto for a bowl of refried beans. When I'm frying eggs for a group I use the griddle instead of a pan, also wilt spinach etc on it. I've caramelized several onions on the griddle while attending to something else on a burner. I consider it a large saute pan and use it when need be.

        Please do not fret about keeping the griddle pristine clean - it is meant to be used and is not a showpiece. Mine is lovely and black, like a beloved cast iron skillet. Nothing sticks to it because I simply wipe down the warm surface with water and an occasional scrape. We had a repairman comment that it was really nice to see that we used our griddle because most are perfectly clean and unused, often covered with a board. It has been a joy and a "Do Again".

        I cannot speak to having an indoor grill since I use our outdoor grill regularly since I live in AZ. I did have a Jenn-Aire grill in a rented holiday house and vowed never to own one because of the afore-mentioned cleaning nightmare. The house was on Upper Captive Island and the freshly caught fish we grilled lived with us for days.

        1 Reply
        1. re: Sherri
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          Sherri RE: Sherri Feb 28, 2007 12:11 PM

          Oops - forgot to mention all the wonderful flatbreads ..... English (?) muffins, pita bread and tortillas are perfect for the comal, errr griddle.

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          foodwich RE: baloo Feb 28, 2007 06:00 PM

          i am almost envious. i have a DCS rangetop with grill. havent used it and after the above mentioned cleaning nightmares doubt i ever will. a griddle would have been a good option. wonder if its too late to switch ? anyone know ?

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            FlavoursGal RE: baloo Feb 28, 2007 06:32 PM

            baloo, I think your decision has a lot to do with where you live, and if you have an outdoor grill.

            I have the 48" dual fuel Viking with 6 burners and the grill. I also purchased the optional griddle that sits on top of the grill. I feel that I have the best of both worlds. When I'm not using the grill, the griddle is always in place, and serves as a base for my metal utensils, my salt dish, and my pepper grinder.

            The grill is great, easy to clean (all parts are dishwasher safe, and there are no lava-type rocks - it's Weber-type metal bars). The heat/flame control is terrific, and I've used it quite a bit in the seven years I've had it.

            I use it during the winter, when it's too cold/snowy to stand around the gas grill, and I use it during the summer, when it's too hot and humid to breathe outdoors.

            I do sometimes think it would be nice to have the griddle, but only for use as a simmer plate.

            5 Replies
            1. re: FlavoursGal
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              KingsKetz RE: FlavoursGal Apr 5, 2007 02:20 PM

              There's an optional griddle that sits on the grill??????????????????? I better check out the site. Maybe that's the way for me to.

              1. re: KingsKetz
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                FlavoursGal RE: KingsKetz Apr 5, 2007 07:05 PM

                Here it is, KingsKetz. I notice that it's suitable only for open gas burners, not sealed units. http://www.vikingrange.com/consumer/p...

                1. re: FlavoursGal
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                  KingsKetz RE: FlavoursGal Apr 5, 2007 07:44 PM

                  If I read it correctly, it's usable only over the burners of the dual fuel stove (I have the non-sealed burners btw) not over the grill portion. It's for the side burners on the Viking Grill which I take to mean the outdoor grill. Do you use one of these??

                  ...I just re-read what you wrote and it seems you place it over the grill on your 48" Viking...right? Is it stable for use as a griddle -- not just as a resting spot for condiments etc. <s>

                  1. re: KingsKetz
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                    FlavoursGal RE: KingsKetz Apr 5, 2007 08:56 PM

                    Sorry - my original post was a bit misleading. I place the griddle over one section of burners - not over the grill - when in operation as a griddle. When my grill is not being used, however, I do place the griddle over the grill area to hold my utensils, etc. I have unsealed burners (sealed units weren't available when I purchased the unit). And no, I do not own a Viking outdoor grill.

                    The griddle is extremely stable and quite heavy.

                2. re: KingsKetz
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                  baloo RE: KingsKetz Aug 8, 2007 06:06 AM

                  It looks like if you go on the viking web site under gas & dual fuel accessories it is available for either open or sealed burners (maybe the size is a little different or something).

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                lizdixon RE: baloo Mar 1, 2007 05:18 PM

                I was just with clients making the same selection (I am in construction industry) - our rep says that the grill creates smoke & that most people are more likely to go outside to grill - regardless of the weather. Personally, I'd get the griddle - I'd love to be able to do eggs & bacon & French toast!

                4 Replies
                1. re: lizdixon
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                  FlavoursGal RE: lizdixon Mar 1, 2007 05:56 PM

                  Of course the grill creates smoke. It goes without saying that a powerful vent hood is required. But it's required with a range of this size anyway. Have you ever seen the amount of smoke that comes off a pan in which skin-on salmon is searing? My Viking hood sucks every bit of smoke out beautifully.

                  I grilled some marinated skirt steak indoors tonight, during blizzard conditions outside. Love my indoor grill!

                  1. re: FlavoursGal
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                    baloo RE: FlavoursGal Mar 2, 2007 04:44 AM

                    Yes, we will also have the giant Viking vent that goes along with it, so smoke is not really a problem. I am wondering now about clean-up with the grill. Is it a problem or does it kind of develop a "cast iron pan" type of appearance, like they say with the griddle?

                    1. re: baloo
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                      FlavoursGal RE: baloo Mar 2, 2007 05:01 AM

                      I've never let it get to that stage, baloo, since I usually clean the grates after every heavy (gucked on marinades/sauces) use. It's really not a chore - when the grill is still on after use, I use a steel brush dipped in cold water to get the cleaning process going. Most of the guck comes off with this routine, and I then put the grates into hot, soapy water to finish the process. I do not clean the steel "flavourizer" bars extremely often (they do develop a patina), since drippings usually get charred and I just brush them into the drip pan. And the slide-out drip tray below is a breeze to clean (just line the large pan and the barbecue pan with aluminum foil).

                      The Viking vent is very easy to clean - just pop out the bars and pop into the dishwasher.

                  2. re: lizdixon
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                    SuperCorona RE: lizdixon Aug 10, 2007 08:20 AM

                    I'd wager 99% of the anti-grill comments come from people that have been exposed to the horrible JennAir downdraft. The inefficient blower was rendered practically useless by poor installation in most I came across. A high CFM hood is necessary for an indoor grill. Get one with a remote blower and keep the motor noise outdoors.

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