Nobody ?

Before the price went up by a huge amount, I was going to get the Gaggenau chrome teppan yaki, which is like a griddle. At a demonstration, they used lemon halves (I live in a citrus grown zone, so lemons grow year round in the garden). By rubbing the lemon half over the surface while it was still warm, the acid would help lift the grease while the texture would make for non-abrasive friction. Or something like that. It made for a pretty easy clean-up.

I don't know if this would translate to the range griddle. The Teppan yaki is a stand alone unit with raised edges which contain the lemon and the crud.

Many people like built-in griddles in general, but many also decide a separate griddle that fits over the grates serves them just as well, and allows them to clean it in the sink.

I hope someone with knowledge of your particular range pipes up.