Several grills are built this way. That is, the head unit is separate from the cart. They usually come in two boxes. The head unit drops down into the card and is bolted in. To use in an outdoor, you could just remove it from the cart. If the outdoor counter is made from combustables, then you would need to mount it in something to insulate it. And most manufacturors have something for this too. Check out bbqguys.com, they have a lot of information, videos and such for many different vendors. This will give you a chance to see comparisons of the internals of the grills.

Sorry I didn't see and reply to this post sooner, it was a crazy Easter weekend. So much cooking!!! Anyway, the griddle just wipes clean, I make burgers often(I love to throw on onions and mushrooms on the grill at the same time), and there is never a problem with cleanup. In fact, I use the teppan yaki time and it still looks brand new. It is important to me that it stay looking good because it is right in the middle of my island. I also have the steam oven, this is much easier to clean than the steam oven. The Gaggenau showroom is not far from the King of Prussia mall outside of Philadelphia PA, not far from the 476 North extension. A guy named Craig (I think he is the regional Gagg rep) let us schedule a evening of cooking at the showroom, we cooked on the teppanyaki and also tried the steam oven(which we also purchased). Craig was very helpful, it really helped trying out the appliances before purchasing them. Gizmonike, the pancakes always semm to cook quite evenly, I usually have nine good sized pancakes cooking at once, usually cook them 360-380 degrees. when I do my breakfast grilling I usually put on whatever veggies I have first to get them going at about 360 and then when I go to put the eggs on I turn the heat down to 240. Most of the time I like to scramble but I have also made many good omelettes, that is just how my family prefers them. For stirfrying I turn it up as high as the teppanyaki will go which is 480. You can't set the two sides at different temperatures but you can turn either side off and have only one side going if you want. This works well if you have something that is already cooked and you want to keep it warm while you are still cooking on the other side. By the way, I do preheat, but not for very long. What I do is put some canola oil on the grill and when it starts to spread a little as it heats up I spread the oil around a little more with the teappanyaki tool/spatula thing that came with the teppanyaki and then put the food on to start cooking. it doesn't take more than a few minutes. Hope that helps. Happy cooking!

All our stainless was done by a local Dallas sheet metal shop: countertop, backsplashes & hoods at range & cleanup sink. We purchased a big single SS undermount sink by Julien for our cleanup sink, & the shop integrated it into our countertop. The pullouts below our Gagg cooktops are wood cabinets wrapped in stainless. The cabinets are custom, made in a local Dallas shop & then installed. The wood is douglas fir, & the actual color is between the colors in the photos, not orange or birch. Here are a few more photos, taken just before we moved in:

Just a quick thought (or not so quick 9-)) on the full surface and freedom induction cooktops. They sounded really cool so I tried out both (READ: experimented with boiling water and trying out mult. pan sizes on live units.) Despite being 36 inches, the power is similar to most 30 inch cooktops. While you can cook at most 4 items (whch makes sense since this is usually the limit on 30 inch 7-8kw cooktops), if I understood the documentation correctly, you may be limited to two pans if the pans are suficiently large. The power and space sharing is a bit more subtle than traditional cooktops, but the limits are still there. I really disliked the Gaggenau interface. Even the salesman had trouble getting the controls to consistently respond. My husband didn't believe me until he tried it himself. The thermador interface was painful too (enough to be a deal breaker for me) but better than the Gaggenau. If you are considering one of these, you should try it out first. From an engineering and user interface perspective, the 36 inch Bosch Benchmark seems much better designed. The two flexinduction regions on either side seem to let you do *almost*everything I could with a freedom or full surface induction and have 7.2 kW between just those two regions if I recall. In addition to this, you have the bonus of an extra dual 12 inch ring in the middle (for a 5th pan or 3rd large pan) in the same 36 space as the full surface induction, but with >10 kW all combined. At first glance at the flexinduction documentation, I thought the flexinduction was too complex. After a more thorough read, I still think it is complex but logical and mostly explicit whereas the full-surface style has a lot of undocumented rules and restrictions that were very confusing and unexpectedly limiting. I prefer the devil know....8-) An additional advantage (from my perspective) is that you select heat levels by touching a number (from a large readable display for those of us with aging eyes) rather than scrolling. I am guessing this is also easier/faster/more reliable if your fingers might be a little greasy or wet during cooking. Disclaimer: I have not tried out the new Bosch cooktop. (I would like to but I have yet to find a live one - if anyone in the Houston area knows where there is one, please let me know). I also mention that I am an engineer with a background in user interface design but I do not work for Bosch, nor in the appliance industry nor in any related industry.