Non-stick seems a really bad choice. I'd pick, cast iron, carbon steel, or aluminum instead. They all can be seasoned and then will last pretty much forever. They do have different physical properties though, which is one of the reasons why many people prefer overlay griddles. That way, you can pick whichever material you prefer.

Having said that, the Wolf griddle generally tends to get really good reviews in this forum. So, if I was looking for a built-in griddle, it would probably be one of my top candidates. I also would look at the Bluestar RNB (not Platinum!) griddle. It is different from the Wolf, and some people prefer one over the other. Can't really comment much, as I don't have either (we only have a 30" Bluestar, so no griddle).

Consumer Reports overall evaluation of pro-style ranges is:

"Pro-style ranges make a statement. But despite their high price, they aren't the best ranges we've tested. We cover both gas and dual-fuel ranges, which pair a gas cooktop and an electric oven. Some pro-style ranges have surprisingly small ovens and lack a self-clean feature."

However, it found the KitchenAid KDRS463VSS and KitchenAid KDRS467VSS to be the best performers.

Best performers of all were induction.

https://www.consumerreports.org/join ($8/month digital)

Hi Padfoots, we have a Wolf now for going on 18 years, all gas. Mine is the 48” with griddle, grill, 4 burners. We cook on the griddle at least 4 times a week. Works great in fact tonight we had steaks on the grill portion and mushrooms and onions on the griddle portion. If you decide to go this way with a griddle May I make a suggestion. We put the griddle and the grill in the center with burners on the outside. This way when you are not using the griddle you have more room for pans with long handles. They are not all bunched up together. During dinner parties when all burners are in use I will put a pan on the griddle turn it on and use it to keep a sauce warm. Best of luck in your decision.

You absolutely want the griddle in the center -- especially if you "only" have a 36" range. It's the same reason why for our four burner 30" Bluestar, there is a 5" filler piece between the left and right burners.

If you have big pots, things will otherwise just not fit at all. You need a little space in between, or you need to restrict yourself to small pots. This is particularly apparent, whenever you cook in a wok. Incidentally, this is one of the killer features of the open Bluestar burners. Part of the grates is removable and turns any burner into a wok burner.

We love cooking with our wok. Unlike with capped burners, the star shaped burners put the heat into the center, so the wok works the way it's intended to do. You can push food up the sides of the wok, whenever you want to gradually decrease heat; and you can continue stir frying at high heat in the center. Also, the high sides of the wok minimize grease splatter in the rest of the kitchen.

We use our wok both for Asian and for a lot of Western cooking. It fits perfectly on our 30" range, but if you had six burners in a 36" range, the front center burner would be partially blocked by the wok. Of course, if you put your griddle into the center, this is not a problem.