Rangetop Question

[scottbird]

Hoping this question is not too far afield:

I am renovating a kitchen (in Westchester, NY) and am planning on installing a 36" rangetop. Any thoughts re. brands as well as desirability of rangetop grill option. Other options (e.g., induction)?

Thanks,

Scott

[scottbird]

Dear All,

Please accept my apologies for my very delayed reply, but thank you so much for your helpful responses. Most appreciated.

Scott

[JEN10]

Well what did you end up purchasing?

[scottbird]

Haven't actually purchased yet, but it looks like it will be Wolf 36" 6 burner (sealed).

[JEN10]

Nice choice!!!

[scubadoo97]

Very nice. The reason I went with a Viking is that all the burners are the same size with the same output and can be turned down to the lowest simmer. The Wolf is a nice rangetop

[escondido123]

I would go for a six burner rather than 4 with either griddle or grill. I had a grill once and it was a lot of work to clean it and the smoke was awful. Maybe a good grill pan and large griddle to use when you want to do those things? We just got a Blue Star and if you want blazing burners it is the one.

[scubadoo97]

When I purchased my Viking 36 inch 6 burner Rangetop the I inquired about a 4 burner with grill. The sales man looked at me and said "you live in Florida, you have a grill outside and they are a pain to clean". I agreed my grill is just steps outside my door. Never regretted that decision. I have never used all 6 burners at once but it's nice to have the space when using the other 4.

[JEN10]

I like the griddle and 4 burner configuration if you are into making pancakes, quesadillas, grilled cheese, etc.. I had a 4 burner, grill, and griddle at one point and was turned off by the left over odors from the grill. Currently I have a Dacor with 6 burners and a griddle that can be added on when needed. I have taken up canning and find I really enjoy the use of all the burners for various stages of processing the food.

[splatgirl]

I have a grill on my range and find it incredibly handy in the winter. It's not the same as real outdoor grilling, but it's a decent substitute when it's -10 and there's 3 feet of snow outside. You'll need a really good hood, however, and that can present some not insignificant cost and logistical issues.
Mine is a DCS from the pre-Fisher and Paykel days. The grill itself is great. I probably wouldn't buy that brand range again. I also don't think I'd completely forgo a gas range for induction, but I would like at least one induction burner.

[scottbird]

Thank you, Splatgirl! Was thinking that would be it's main use. Does the rangetop grill make much of a mess? o.k with fish and meat?
Best,
Scott

[splatgirl]

It does make a bit of a mess but no more than any other cooking activity that will dirty up a rangetop. I treat the grates like my outdoor grill, meaning I only really clean them once in a while and just give them a scraping down in between. I'm sure some folks would insist on removing and soaking the grates to get them perfectly clean after every use, which IMO defeats half the flavor appeal of grilling.
Mine and probably every other brand has a catch pan underneath that can be removed which is the same as washing a dish. I have the cover which makes the whole thing into a bit of extra workspace. It's a must, IMO.
Works good for anything you want to put on it, although it does not get as blisteringly hot as a wicked charcoal or wood fire. My only complaint is that 12" of grill is somewhat limiting. You can't really do more than a couple portions of something. Like I said though, it does the trick in winter.
OTOH, with a good hood, a grill pan is probably almost if not as good.

[scottbird]

Thanks, again, for the most helpful information. Can't wait to get this going!

[dcrb]

We have had a Blue Star range for 3 years now and love it. It is rather spartan: no bells and whistles. The design of the burners and its simplicity over more well known brands is what sold us. We opted for 8 burners, no grill, no griddle.