I ordered/have one for my open burners, but I don't know if that says anything for your sealed burner unit. The problem I have with it is even though they changed the design of the grates so they no longer have rubber feet that burn off, they didn't do the same for the wok ring.

Oops...Realized mine is called a Wok grate, I think, so maybe not what you're asking about.

Think long and hard about the French top. They're much more useful in restaurants than in home kitchens where you have lots of sauces you want to hold at different temperatures. Cpovey who used to post here was a professional chef who advised people against getting them for the home - they use a lot of energy and are not nearly as useful as having extra burners.

My .02 coming from my 40+ years of being professional chef, including 25 years of chef/ownership and 15 years of owning WolfÂs  skip the French top.

>>>They're much more useful in restaurants than in home kitchens where you have lots of sauces you want to hold at different temperatures. Cpovey who used to post here was a professional chef who advised people against getting them for the home - they use a lot of energy and are not nearly as useful as having extra burners.CouldnÂt have said it better  WouldnÂt have a saucier station without one in my professional kitchen, but I would never put one in my home.

Second question  A griddle????? Porquoi?

Wolf makes a TRUE infrared ceramic grill that beats the competition hands down. How often are you going to want to have char-grilled steaks, chicken, fish, vegetables, pizzas, kabobs, etc over making pancakes and grilled cheese?

I know many owners who have converted their griddle (all stove makes) into a spice island or cutting board area. I know several wolf owners who wish they choose the grill option or extra burners, but I know of no wolf owners that complain that they donÂt have that griddle. Besides if you truly did want one after the fact buy a high end heavy duty on that fits on top of your burners. I did  we use it 1-2 XÂs month MAX. The grill is used 4-6 XÂs a week.

Third question  Why Duel Fuel?

Personally I think it is a marketing gimmick. I have a friend who owns a high-end bakery, they use 80% gas and 20% electric - electric is only used for items requiring very low humidity or extremely controlled temperatures. Look at the cost between DF and gas and then ask yourself how much high end  low humidity baking do you do?

Your original question  I have only ever heard of a Wok Grate for Wolf  I donÂt think they have ever made a Wok ring. And to be honest they donÂt do much, true commercial wok burners start at the very low end around 30,000 BTUÂs with most being in the 50,000-100,000 BTU range. Putting a work grate on a 15K burner is not going to produce the same results no matter how you slice it and dice it.

Re: frenchtop...when I first started my search for a range, I saw the Wolf with the frenchtop and loved the idea of it! That led me to the Lacanche with frenchtop, and I got a Cluny--so I have a smaller version dual fuel with frenchtop to what you're looking at. And love it! For another perspective on the frenchtop, I say that it's fun. I'm not a restaurant chef, but I'm enjoying myself immensely cooking creatively. The frenchtop is still part of my experimentation (I've had my kitchen since July) but I wouldn't give it up. Also, there is a cutout where a wok ring goes--which I haven't used yet. With 60" of cooktop, you're looking at lots of room to cook/play, so I would say go for the frenchtop without reservations! Cooking right now: chicken boiling--could have a warming dish of chicken and a sauce reduction on the frenchtop in a few hours with the leeks and onions getting a nice saute and stew..butternut squash galette in the electric oven, and some pork ribs slow-cooking for tomorrow's Puerto Rican pork and beans in the gas oven. Having a dual fuel range really shows me the difference between gas and electric. I grew up with gas and didn't think electric would be good at all for me, but now I use it all the time! I love the gas for the quick pre-heat and feel like I'm not wasting as much energy. But I do bake bread on the electric side and feel like it's more of a temperature control environment. Sorry to waylay your question...I just don't see many positive comments on the frenchtop....so hope this helps.

pianocook

We have the AG Wolf and don't use the wok grate anymore, just rest the wok right on the inner burner ring cap (traditional 16" round bottomed wok). A little harder to get used to balancing than using the wok grate, but a major step up in getting a good char. The wok grate holds the wok too high from the flame.

Also second the above poster on dual fuel v. AG: for our cooking, I think the AG has some advantages over dual fuel. We looked at both and chose the AG. The Wolf grill is something to behold and grill on.

I know this is an 11 year old thread but I wanted to update some information on the differences between a 60" Wolf dual fuel range and a 60" gas oven range. The BTU burner output is higher on a Wolf dual fuel range than a gas oven range. Duel fuel has a 20,000 BTU, and 18,000 BTU burner. The gas range has 15,000 BTU max. One advantage of a dual fuel (electric) oven is it's consistency. A gas oven fluctuates 20-60 degrees an electric stays within a few degrees of set temperature and An electric oven offers convection cooking ability, gas does not. Convection cooks faster and more consistently. Either range will serve most cooks perfectly well. How precise and picky are you about having the best available cooking options?