Wolf Rangetop with a Grill?

5 years ago

All--doing a complete kitchen remodel and considering a Wolf 36" rangetop with a grill (not griddle). In a previous house, i had a Monogram rangetop with a grill and liked having that in the kitchen. Anyone have experience with a rangetop with a grill -- do you like it? Use it? Frustrated by smoke in the house? Would love to hear your experience and if you'd do it again or just go with a 6-burner rangetop. Also, advice on hood/ventilation (of course, go big or go home).

Featured Answer

mihelene

5 years ago

I had the Monogram with the grill and a 1200 CFM hood vented directly outside with a short run. I hated the thing and we only used it once or twice. Smokey, hard to clean and even with the loud vent running full speed, smells still remained in the house. Would much rather walk outside and use the grill, even in the winter.

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Comments (6)

Tootsie
5 years ago
We have a wolf range with a grill. It’s an infrared system, not actual gas flames. It works pretty well but the temp is inconsistent, front is hotter than back. I believe this is a “closed” system so it’s not too bad to clean. I have a Viking range with a gas grill at our house in Illinois. It does a great job but is a PITA to clean. I have been using copper grill sheets to keep the mess manageable!
Our vent system is a wolf also…sounds like a jet engine but is very effective and relatively easy to clean. This was the package that came with the house.
Kari Lehman thanked Tootsie
Kari Lehman
Original Author
5 years ago
Thank you so much! Interesting on the Wolf--i thought for sure the infrared would make the temp more consistent rather than less. The Monogram I had back in Illinois was definitely inconsistent--hotter in the front, cooler in the back so I feel your pain on that one. By chance......do you know the CFM rating on your hood? If not, no worries...I've been told it should be in teh 1000 cfm range and 6" BIGGER than the width of the rangetop.
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opaone
5 years ago
From a health standpoint and the high levels of carcinogens generated I'd very strongly recommend against any kind of grill indoors and this regardless of how good of an exhaust hood you have.
Kari Lehman thanked opaone
Tootsie
5 years ago
I have the hoods recommended by the company. The Viking range has a Viking hood, the wolf range has a wolf hood. They both sound like jet engines but are very effective.
kaseki
5 years ago
For hood requirements, please review the many threads here on the subject. You need overlap to capture the entire expanding plume, adequate velocity into the hood for full containment, and make-up air (MUA) for the hood to use. Optional, but recommended, is an in-line or external blower with an intermediate silencer. With proper spec choice, you can have full effluent collection and a non-annoying noise level.

Note to grilling wannabees. You will need a maximum flow rate at the hood significantly higher than that for 'mere' steak searing or wok cooking. Instead of the recommended 90 ft/min (maybe only 50 ft/min with a commercial hood), I would suggest 150 ft/min (85 with a commercial hood). Velocity (ft/min) translates to CFM when multiplied by the hood entry area (sq. ft.). Blower rating is at zero static pressure, so pressure losses (system restrictions, including those of the MUA and of the baffles, to name two) have to be accounted for. For estimation, assume that the blower rating has to be 1.5X the calculated flow rate (CFM).