Absolutely! And if your are using the pro wallhood by Wolf, go for the 27 inch (deep) with heat lamps, high back vent and shelf. That way you get extension side to side and in front and the heat lamps and shelf underneath are great! Another trick if you are not doing one of the extended oven vent options is to use the island trim vent and have the range (and hood) set out from the wall 4 inches. You still have to use non-combustible materials behind the range but this way, large pots work as well on the back burners as the front b/c that SS back is not right against the back burners. I did this and it made my unitso much more efficient. You will be glad you have a remote blower too...MUCH quieter. There are those who say there is little difference but not to me. As mentioned, my previous was a 900 CFM internal blower and, on low, it was considerably louder than my current 2500 CFM remote blower on high.

Thank you akchickago. As far as what contradicts, it mostly applies to the Venta a hood. The salesmen and contractor keep telling me how easy the VAH is to clean, and that they are very quiet. However, when i do a search of them on the GW forums, there is thread after thread that people are saying they are difficult to clean and noisy. When I mentioned that to the salesguy his response was "Just have your husband clean it." Sure! The other contradiction was on how many CFMS I need (600 VAH, 900 WOlf, or 1200 Modern Aire) With the ductwork - my contractor has never mentioned at all what size I am working with, either this time or when we did the kitchen 6 years ago. For what it is worth, I didn't even realize this is a variable. I was just told to go pick out a hood! The same goes with make-up air. I only am familiar with the term because of Garden Web - the contractor this time (and the contractor last time too) has not said anything about it. I do know that I keep my kitchen window open most the time I am cooking though - so not sure if that will be enough. My cooking has become fairly boring since having 3 little ones. I will occasionally sear steaks for a special occasion, but not only a few times a year. I don't cook fish inside at all (only on the BBQ outside). I would say that we cook a lot of basics (pastas, sauces, saute veggies, cook hamburger meat) with candy cooking thrown in around all the holidays.

I have a 36" Thermador Pro-Harmony dual-fuel six-burner and absolutely love it. I rarely turn my burners up above Medium flame. That said, I just put a 12" pot on the range and turned it up to high to try to get a good photo for you. Kettle on medium and pot on high. I like the Star burner because it does flare out, so there are no cold spots in the pan/pot. I also use a double-burner griddle and it heats evenly. BTW -- be sure to order that 9" high heat guard/riser at the back. It's a code requirement here -- tile over sheetrock is a fire hazard. I see photos of so many ranges of this caliber without the protection at the back and I cannot believe they passed inspection!

I cook 3-4 meals everyday and I find it hard to keep cleaning my Thermador stainless steel cook top. Does any body has recommendation to drip pans for Model SGSX365FS 36 inches with 5 star shaped burners. Thermador website did not have suggested accessories, I also called them and verified. Amazon has non-stick grill mats which may not stay in place. They looks flimsy so wanted to see what other options are there and people are happy with. Poonam