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Jun 4, 2013 06:55 AM

Flat-top griddle

I just bought a new home. The house has this wolf range:

Six burners and a flat-top griddle. This will be very new to me as every stove I've ever had is four electric coils, with the exception of my tiny apartment in college which (blissfully) had four small gas burners! I'm excited to have gas, but not sure how to use a flat-top griddle.

Any words of wisdom to get me started so I can really maximize the use of this thing?

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  1. I would first read the use and care manual to get an understanding of the whole range. The link is on your link. The griddle needs to be seasoned and will be nonstick as long as the seasoning is maintained. It is great for larger batches of things.

    You also have convection in the big oven which you can use or not. It is a bit of a learning curve to determine what it benefits in terms of roasting and baking if you haven't had it before, but well worth the time and experimentation to learn about it. You will read conflicting things online about convection and how it works will vary depending on the different brands. There are threads on this forum and gardenweb.

    1 Reply
    1. re: wekick

      Thanks! I'm so sorry but I think my original post was a bit unclear. Of course, reading the manual will be my first step with any appliance. I guess I was looking more for personal anecdotes about how people have found this type of cooking surface to be helpful--i.e., I have heard that maintaining an appropriate heat is difficult for some on griddles like this, has anyone found that to be the case? Or is there a way to avoid it? Also wondering what kinds of foods people have relied on this surface to make.

      I originally posted this in the "home cooking" thread but it was moved here, possibly to its detriment.

    2. Besides pancakes, try griddle scones and English muffins. I really enjoy making the scones and English muffins on a griddle. (English muffins use a yeast dough that holds its shape. Crumpets use a batter and are cooked in a ring to hold their shape.)

      2 Replies
      1. re: Antilope

        Ooh, thanks! I can see making the english muffin and egg and bacon on the same cooktop....would be cool :-) Did you have any problems with temperature or cleaning or anything with this?

        1. re: girlonavespa

          No problems cleaning. Scones and English muffins are forgiving as to temperature. Use a heat that you would normally use to make pancakes or a little lower. They are cooked about 5 to 7 minutes per side.

          Here are recipes I have created and used:

          Griddle Sweet-Milk Scones with Raisins

          Buttermilk Whole-Wheat English Muffins

      2. I use a CI griddle that straddles two burners for hash browns, English muffins, tortillas, cheesesteaks, and cottage fried potatoes. My only issue with using a griddle is spatter when cooking things with much fat.

        2 Replies
        1. re: tim irvine

          OK, that's good to there any fix to the spatter issue?

          1. re: girlonavespa

            Use a pan with high sides (silly if you have a griddle), don't use fat (which would be horrid), or have a spray bottle of cleaner with some ammonia in it and a good stack of dish cloths. Option 3 works well for me.

        2. We have the older style Wolf which is more like a restaurant range with the 24" wide griddle and we can't live without it. It is indispensable for weekend breakfasts of pancakes and French toast for our family, which isn't very big (three kids but a lot of friends always seem to find their way over, especially on Sunday mornings). It's best for doing squarish things that don't go well in a round pan. Great for burgers too, especially when you need to make a big batch and heat up the buns too.

          Also really good for Mongolian style stir-fry as the thick plate holds a lot of heat, much better than a wok. Great for diner-style omelets too; sauté your filling ingredients until tender, then pour eggs over. They'll run all over the place but cook virtually instantly. Simply fold into a nice packet and you are done. You of course will have your hash browns cooking merrily along the back rail, ready to go. It takes the place of about six frying pans and you don't have to wash any of them. (Secret tip: Cook your bacon on it and then do your eggs or French Toast in the fat.)

          Once you get the hang of it you can do almost anything on it. Great for "grilled" (really griddled) fish -- a minute or two on each side and everyone thinks you're an expert. Use plenty of oil and it won't stick if your griddle is hot enough. Don't worry -- the oil stays behind. Most of it, anyway.

          The 12" version you have is only slightly less versatile. Cleaning is a snap; just scrape it with a putty knife while hot and wipe with a towel. The residual oil on the griddle will season it.

          Some mfrs make theirs with thermostats, which are helpful; I don't know if Wolf does. You will quickly learn what flame size equals what temp. An infrared pistol thermometer is essential -- just point and shoot.

          This thing will be your best friend in no time.

          8 Replies
          1. re: acgold7

            Thank you so much for your guidance, this is really helpful...I don't have an infrared pistol but it seems it's indicated!

            1. re: girlonavespa

              You'll find the pistols on Amazon and they are much cheaper on auto-parts websites than culinary ones, although they are identical in form and function.

              1. re: acgold7

                Oh, great. That's good to know, thanks!

            2. re: acgold7

              Is the whole surface consistent in temp? I've wondered about that when looking at these ranges with the griddles.

              1. re: breadchick

                No. It definitely has hot and cool zones -- perhaps not intentionally. But you get used to them and use them to your advantage.

                1. re: acgold7

                  how much does the temperature vary....significantly?

                  1. re: girlonavespa

                    It can be. On ours, you can get 24 slices of French Toast on it, and when you flip them, the ones in the center are perfectly browned while the ones one the back row are really light and the one in the front are medium golden. You just learn to adjust cooking times a bit.

                    You can mitigate this by using moderate temps and letting the griddle preheat for longer times so the plate temp has time to even out. This will also vary depending on your griddle thickness.

                    But we use it to our advantage. When something is done and just needs to be kept warm, we move it to the back and keep cooking other stuff towards the front and middle.

                    1. re: acgold7

                      That makes sense...and I need to go over to your home where you're making 24 slices of french toast!