cooktop with griddle

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A home we're looking at has a gas cooktop with built-in griddle in the center. The griddle is about 12" across and 15" or so deep, with a grease catcher/drain in the front. We've never had a home with one of these and I wonder if any of you might be familiar with this and have used it before? If so,
Does using it require a lot of subsequent clean-up?
Does it splatter the adjoining grates and burners?
Does it do a good job?
Would you have it again on another cooktop?
Thanks- Nonny
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Nonny wrote the following:

They all do, whether attached or separate..

It can as much as a separate griddle or fry pan.

A griddle is a griddle.

If I need a griddle, I'll get one than can be removed and put away when not in use, like my Jenn Air stove top has .

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Bill
In Hamptonburgh, NY
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Nonny wrote:

We had an old gas range with four burners and a griddle. The griddle could convert to a regular burner, so it was very useful. I'd use a griddle for stuff like pancakes and eggs, but not for frying burgers. Greasy stuff would spatter. I would love to have one. Also could be used for keeping stuff warm. Does the cooktop have a grate to convert the griddle burner to regular cooking?
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The one installed in the kitchen of the home we're looking at seems to have a dedicated griddle with flip-up cover. http://www.richmondappliance.com/_CGI/MODEL?KEY=WOLF:RT486G
Most of my cooking is done outdoors, here in Nevada, so this would probably get limited use. The comment about pancakes etc. would surely apply, since I do my main cooking on the grill outdoors.
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Where abouts are you in Nevada?
Steve, formerly and partially from Las Vegas
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wrote

Henderson
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wrote

Grew up there in the area of the Skyline Casino. Graduated high school there. Family moved there in 1952, when I was 4 years old. You live in the older section or newer Green Valley area?
Steve
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wrote

We're new- Green Valley Ranch area.
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I think that was Bill & we agree on most stuff-- but I have to say, I *loved* mine for pancakes, french toast, eggs, home fries, grilled cheese, hamburgers. . . I even grilled veggies on it. [I'm in Ny so outdoor grilling season is a bit shorter here.]
I don't remember it being messy. [Nor do I find the less convenient one I use now that I put away after using.]
Jim
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wrote:

I am joining this thread late so I am not sure who the OP was.
I love to cook. I do most of it around here. As Jim said the indoor grill is great for pancakes, grilled cheese, reubens and french toast. Veggies might be okay. Anything thing else makes more mess than it is worth IMO.
You can buy a griddle to fit over two burners from front back for almost any electric stove. They also work with gas. We have one of those but currently use an under $30 electric for the same purposes.
I have cleaned a few of the old gas units with the center grill in my life. IMO they are fire looking for a place to happen. Of course I am not a fan of the jenn-aire systems either since keeping them clean is a major PITA.
Anyone considering either should do the closing cleanup in a fast food joint at least for one night.
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Cooktop with griddle is another name for grease trap. Haven't you ever fried food in a large frying pan? It splatters that much, but there are nooks and crannies for it to get down into. While some people love their griddle and grill type stove tops, I do not like them because of their messiness and difficulty to clean. I've had two, and will never have another. I just grill outside now, and that's enough of a mess. The only thing I cook on a griddle is pancakes.
YMM(and probably does)V
Steve
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Steve B wrote:

Indeed! This side of The Pond ....> and at this latitude, strangely, we find it preferable to cook indoors! Splattering is a consequence we have to accommodate.
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I understand. Here, the back yard is literally an extension of your home. On many days of the year, with a heated pool, desert life includes a dip in the pool while food is grilling on the cooker, followed by dinner at the outdoor table and then a time unwinding in the hot tub or spa. This is quite typical between March and November and if you skip the pool part, the outdoor grilling and spa are year-round.
We're in a situation where we need a single story home, so one of the considerations is an outdoor kitchen. The one we're considering has an kitchen island by the pool with a grill, sink and dishwasher. If we buy the house, I intend to add at least an oven and perhaps microwave as well. It's not reasonable to bake things in an oven while the air conditioner is huffing away, IMHO.
Nonny
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Nonny wrote:

I've just booked my ticket. Richard Bransom has kindly given me a discount, (I'm not that lucky).
I'm not wishing to be rude. I do have a problem with folk talking about storeys.
When you are on the second or third stor(e)y, how do you spell it _ and I don't mean IT!"
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I lived in Southern Louisiana during the 70's oilfield heyday. The locals there had a "screen porch" which might be a totally free standing building in the back yard. It was covered in screen, lest mosquitoes carry you away. Or when there were a bazillion June bugs clinging to the outside screen. It was electrified and plumbed, and was the scene of cooking, beer making, butchering, deep frying, smoking, whatever caused a lot of smoke or smell or mess in the house. Cooking islands, microwaves, stovetops, you name it, someone had one in their screen porch. Many of these houses were quite substantial in their equipment. They had great roofs on them, and many a time, we sat there and deep fried fish or boiled a bunch of crabs of crawfish as the rain came down in buckets, but we were safe and dry inside. For many households it was a processing center for cleaning fish, or butchering a pig and preparing all the stuff a pig produces. As you say, an outdoor kitchen is a real delight, provided you live in a warm enough place. It was a remnant of their past when food was butchered and processed in one day because of the lack of refrigeration.
Ayeeeeeeeeee! Let's eat some crawfish!
Steve
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Not a lot. Treat it like a cast iron pan. Wipe clean while warm. Keep soak and scrubbies away from it. If you need to ruin it- re-season it.

Mine didn't too much.

I loved it. It was on a gas stove that died decades ago. I did most of my cooking on it. I've now got a griddle that covers 2 burners. Not bad-- but not like the built-in.

In a NY minute!
Jim
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On some brands the griddle can be replaced by a grill with lava rocks, that would be my choise to remove the griddle. I think its Jen Air that can be configured that way.
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Depends on what you're cooking and the skill level of the cook.

Depends on what you're cooking and MAYBE the skill level of the cook.

Depends on the skill level of the cook.

Sure.
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There's a skill level to spatter? Now I've heard of everything. Yesterday, I just thought I did.
Steve
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Of course there is. But you also ignored my use of the word "and". Too much to digest at once, Steve? Two factors working together?
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