I'm happy with my Weber Summit Silver bought about 6 years ago. This model has 4 burners arranged left-to-right, by the way. Performance is good - my only gripe is that the separate side burner to the right of the grill isn't very adjustable (though I rarely need it for anything). While I could probably get choosey and find a more perfect grill, I would first look at Weber's higher-end because I'm thrilled with Weber's customer support. While performing way-overdue maintenance, I called them to order some replacement parts for items that had understandably worn out or corroded over time... They sent me replacements at no charge. No questions about warranty periods or anything like that. I called them intending to purchase parts, but it seemed they volunteered to replace them on the assumption that Weber products are designed to last forever. So I'm a loyal customer of Weber's. We live not far from the pacific ocean, the grill is outside, uncovered and facing the sea, and we use it 2-3 times a week year-round. No complaints.

Stay away from Kitchen Aid, they're in denial as it regards issues with their ovens. In 2004 we purchased the Kitchen Aid Dual Fuel Convection range and have regretted the high priced purchase ($2800) ever since. Experienced nothing but problems, repairs have been numerous, the door is still lopsided after repair broke two, can't clean the oven without having to call repair afterwards, and now the oven is once again inoperable. The same problems continue to plague the machine, again and again. As of tonight we've decided to dump the stove. Dinner was burned while the temperature was set to 350 and the broiler engaged. Even with the control knobs turned off the broiler continued and the door locked, which resulted in the food or pot knobs/handles catching fire and necessitating disconnection of power. My eyes are still burning from the smoke. After waiting until the oven finally cooled, we turned power on and the safety lock finally disengaged, but even with the controls turned off the broiler once again turned on. This is not the first time this has happened or the first time this issue has been addressed by repair. Tired of calling repair we learned that sooner or later the broiler won't go on, and all will be normal for months at a time. KA suggests turning the breaker off and calling repair as it is a fire hazard. Been there done that, but after numerous repeated repairs KA still refuses to accept that the unit is a lemon or that they're selling faulty equipment. Now we're out of warranty. Figure that during the first year of ownership KA paid more for warrantied repairs than we originally paid for the unit, and due to repairs we were without an oven for approximately one-eighth of the short life of the unit. KA might look like the one you want, but remember - looks don't always matter.

Some of the higher end built-in grills do require electrical connections for the ignition and lights (both to light the grilling surface and backlit knobs). A few of the brands we carry are like this. Kind of piggybacking off K&D's exhaustive and awesome list, a couple thoughts: - while I get the convenience of a permanent natural gas hookup, you get more BTUs from propane. As someone who only has a gas grill because some nights charcoal is too much effort, more BTUs is a better cooking experience. - I can't remember whether it's a code or a manufacturer requirement, but the standard we go by is a minimum of (2) 20 sq inch vents for the BBQ enclosure. You used to have to have them on opposite sides, but now you can have them on perpendicular sides. When placing them just remember that propane is heavier than air, natural gas is lighter than air. As far as buying ones from Home Depot and installing, I'm not totally sure what you mean. For a built-in grill you want one that is sold as a grill head. The ones that are freestanding (ie, the row of grills on wheels in front of the store), you can't just cut the legs off and use it as a grill head. You can still build your kitchen around a freestanding grill. Here's an article on how we did that several years ago for a client: https://www.revolutionarygardens.com/can-i-use-my-freestanding-grill-as-a-built-in-grill/

@nycbluedevil_gw You said you have the infrared sear zone and 2 normal grates---can you use the infrared zone for anything other than high-heat searing? The Alfresco person told me no--that's either on or off--so now I'm wondering if the space on the 2 standard burners will be enough room for everything else. Or if you sear on the infrared and then turn that one off, might that be used as just a warming zone for food that's done or food that needs indirect heat? We aren't a big steak family, so now I'm wondering if I should get the sear zone! We do mostly turkey burgers (sometimes hamburgers), chicken, vegetables....the occasional pork butt low and slow. I know I could just sear on standard burners with very high heat--is the infrared that much better for that sort of thing?