Wolf - The griddle on the DF-486G, Dual fuel range

The griddle, a chef's best friend, but also a home cook's really superstar secret, that will help sear amazing foods. Where I encourage you don't think of IHOP and pancakes and French toast, think of Benihana or your favorite restaurant that's doing vegetables, chicken, meat, steaks.

With that griddle in the infrared high heat sear burner underneath it, you get incredible caramelization. You've got a thermostat connected to the bottom of the griddle where you're cooking for two or cooking for 20. It's going to perform the same and that's going to hold the heat, unlike what you could do in a pot or a pan with incredibly even heat.

So those crab cakes, your steaks, your burgers, anything that would go into a pan, I've now got more even cooking area. And by having the precision of that thermostatic control, I know when I'm cooking today at 350, it's going to be the same temperature tomorrow at 350. And now I'm able to get consistent, precise results every time, every time I cook on that griddle.

And then it's all about the clean up. And what I love on the griddle for cleaning is you just scrape it with a bench scraper, wipe it with a wet paper towel, and in less than 30 seconds you're going from shrimp and scallops to French toast and eggs and having no flavor carry over with just the simplest of cleaning. One of my favorite things.