I am looking at GE gas ranges and some have black cast iron grate on the cooktop and others have the porcelain ones. I've had porcelain and to really clean all the cooked on food you have to put them in ammonia overnight and then scrub them. Those of you who have had both kinds, which is easier to clean and keep clean. It seems to me that the cast iron would be even harder since they are porous. How do you clean them? Can they go in when the oven is cleaned?

Also, what are the advantages to the continous grate in a 4 burner range?

Thanks for your help. Cindy-not having fun trying to decide on 4 kitchen appliances, flooring, etc....