Wolf over Dacor any day. Dacor is not particularly reliable. And if you get the Wolf all gas range, I think you are safe from the blue enamel peeling problem. If I were looking for a gas range, I would probably be all over Blue Star, or Lacanche.

Wolf over Dacor every day. Dacor is Samsung now (they brand was bought a few years ago), and support is nowhere near as good as Wolf.

I have a Miele range with the griddle. The griddle is my favorite part of the gas cooktop. I wish the griddle was bigger, but we use it all the time and it seasoned fairly easily, but it took some use to become truly non-stick. The surface is now black, so some think it is not neat/clean looking. But, I must say, we also have an induction cooktop and I prefer induction to gas. The gas oven is large and perfect for a turkey and making four pizzas at once. But, we use that oven less than our other ovens.

We have a Wolf 48” with griddle and grill. The grill is 1/2” steel plate. At the time we bought it Viking was 1/4”, so we went with the Wolf.I have always treated it like a cast iron pot. Season it well. No it does not shine and look pretty, but then nothing sticks to it either. When we first got the Wolf I was cleaning the griddle and grill all the time. What a pain that was. Now I just season it with cooking oil and it’s fine. Olive oil all the time is a mess to clean up. Mine is all gas and it’s 18 years old no bells or whistles. It just plain cooks. Don’t like the electronics. High heat and electronics don’t play well together. Best of luck to you in your decision.

Do you use a griddle now?

I would consider an overlay griddle instead of a built in. The one I have(Royal industries)is 15”x23” and is about 50% bigger than a 2 burner built in. I have a Wolf range. It can be bigger because it is made of heavy aluminum which has much better heat transfer properties than steel so heats more evenly. It comes in bare aluminum which seasons over time and nonstick. With a built in you have about half of the power, somewhere around 15K BTUs. You can set the griddle anywhere you want or you have the flexibility of using all six burners. I have picked up my griddle and put it in the oven. You can take it to the sink to clean.

These are Royal Industry overlays. They are pretty inexpensive.

http://royalindustriesinc.com/index.php?main_page=index&cPath=4_22_48

Chef King makes a similar griddle out of steel.

With the built in, you have a thermostat so you can repeatedly turn it in to a certain temperature and get that amount of heat.

If you go this way, look how the different brands are built. Wolf uses an infrared burner to get a more even heat. The steel is twice as thick as BlueStar.

Jalarse, I love your setup. Do you use some kind of scrapers to remove food debris, then oil both the grill and griddle? I would really appreciate more detail on how you clean up. If I can deal with the maintenance, this seems like a great way to cook - limiting the skillets to be scrubbed in the sink. Thank you.

TBL from MA, hi I was originally from MA. For the griddle I just let it cool down then take a spatula to scrape it up. Paper towels to pick up any scraps. Then I just use any cooking oil, Wesson oil, Canola oil what ever I have put the oil on a paper towel spread it around the griddle. I turn the griddle to about 300 degrees, once it hits that temp I turn off the griddle. It’s a lot like seasoning cast iron pans. If you don’t heat up the oil it can go bad. Heating it to 300 degrees stops that. As far as the grill, after I’m thru grilling and it’s still hot I use a grill brush to knock off any stuck on pieces. After all these years not much sticks to the grill. Barbecue sauce is messy, and will sometimes stick. That’s it. If the next time I’m using the grill for something fairly delicate like salmon I will put cooking oil on a paper towel and rub the grill racks while it’s cold and then turn it on. Olive oil is HORRIBLE for the griddle. Makes a terrible sticky mess. In fact in the instructions for the stove Wolf recommended not to use olive oil especially for seasoning the griddle. Hope this helps, best of luck to you.
P.S. I still miss MA.

I have a 36" dual fuel Wolf with the griddle. To clean it, I scrap it well and then take a wad of wet paper towels and use those to "deglaze" it for lack of a better term. Finish with a swipe of cooking oil. I don't want or have the desire to clean it back to the new look.

I am into year two of owning it and like the griddle more and more.