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.

cat mom - thanks so much for your input! I've read lots of other threads to find more info and I certainly appreciate all of your tips. I am a little nervous about this purchase - I've only ever cooked on electric and the last 10 years have been the black smooth-top (not induction) that I easily wipe off. Any advice on an oven??? I bake perfectly well in my current GE Profile regular old convection oven - do I spring for the Wolf E series or just get a convection KA double wall oven???

I've not used wall ovens, so can't advise on them--sorry. I've always used gas ovens in my ranges. I'm still on a learning curve with the AG oven--mostly because I don't bake like I used to to (so I'm out of practice) and I'm still not sure when to use convection, when not, and how much if at all to adj temps/times when i do use the convection fan.

As for the gas burners, I love them and wouldn't switch to electric ones. Wouldn't mind trying out a real commercial range's burners just for fun, but I'm very happy with my Wolf's burners.