We are planning on using the same model. We debated about the CB, but have decided that it will be a HUGE assist to us in the new kitchen. Yes, it has only one heat (very hot). Have you been to one of the Wolf demo dinners? They are a great way to see the product in action. There are always grilled veggies from the CB. If you can find a demo in your area I would highly recommend going (free, great food, nice wine!) for the opportunity to speak to a chef. Granted, it is a lot of PR, but useful PR. We spoke with a Wolf chef at yet another product demo at PC Richards here in NY (I imagine they do them lots of places). I asked about the CB, specifically about the heat setting with things like chicken on the bone, thick steaks, etc. He said that they always sear on the CB and then stick in the oven to finish cooking. We have been doing meats that way with the old kitchen and prefer the results, so the CB will work for us. I expect to do lots of veggies too. Good luck--this is a "hot" topic on GW with very strong feelings on both sides. Another personal decision.

Teachmkt: Thanks for the explanation of the blank off plate. I took the grates off the top of the grill and found a stainless steel piece with holes in it that fits over the infrared burner. I then looked in the manual and found that with my particular range, it is called a radiant plate. The numerous holes distribute the heat evenly over the infrared burner. I like the idea of the two stage cooking area that you have designed for a cooler area and a hotter area. I will contact the store where I purchased the range to see if this is an optional piece that I can purchase. It looks like it will be difficult to clean around the infrared burner as the manual states it is pretty delicate......but by time you put the removable pieces back in, I don't think you will see it. I am going to try some burgers this week....wish me luck!! And I will keep my Barkeepers Friend handy for clean up. Thanks for all your help.

There is a problem with the radiant plate design. The rear half is virtually unusable. If you reverse the plate you can reverse the problem. The rear half of the grill doesnt radiate enough heat to make a grilled cheese sandwich. You can remove the radiant plate but then the ceramic burners will get full of gunk. If you refer to the Wolf video, you will notice a different design, with no radiant plate and a stell mesh over the ceramic burners, which they show someone scrubbing with a brush to clean. There are NO instructions in the manual which indicates how to clean the ceramic infrared burner. I've had this unit for 2 weeks now, have had to techs, in and their support center basically says its operating as designed. I'm am not satisfied with this assertion, they might as well have just covered the rear half, because you cant cook on it. I'm still dealing with the Westeye group in Orlando Fl, and they seem to be responsive. Lets see what happens.

An indoors charbroiler, eh? According to the Greenheck Kitchen Ventilation Guide, the desired air velocity into the hood aperture for charbroilers is 150 ft/min, higher than the 90 ft/min I usually suggest for good containment in residential cooking to handle griddles, woks, etc. Even if the hood is only 3.5 x 2 ft in aperture size (7 sq. ft.), this calls for 1130 CFM, which in turn calls for a blower with a fan curve that can supply that flow rate at the pressure losses incurred by the baffles, ducting, and MUA path. The blower's zero static pressure rated flow rate to meet this requirement can be as high as 1700 CFM. If the ducting is short and the MUA is powered to compensate for its pressure loss, then maybe a 1200 to 1500 CFM rated blower will suffice. Wolf, Broan, and Abbaka have external blowers in this size; Fantech can provide equivalent in-line blowers. However, you are in the zone where just the MUA system alone could eat up most of your budget. Residential exhaust ventilation parts can be found in Wolf's design guide, while residential powered MUA systems may be found at Fantech's web site. You are in the zone where the higher flow rate will significantly increase baffle noise, even if all other noise sources were suppressed. For best competitive pricing in this case, I would guess that a commercial setup would be worth investigating. Restaurant style MUA intakes and upblast blower exhaust systems may provide some noise benefit. The commercial hood assemblies are not so pretty but potentially lower in price. (You wouldn't need the extinguisher parts, I hope.) Frankly, I doubt that this charbroiler requirement can be addressed by only $3k unless you live where there is no need for a dedicated (and heated) MUA system (Pago Pago perhaps). You can gain significant understanding of the issues by downloading the guide at this URL and reading at least the first 20 or so pages. http://www.greenheck.com/media/pdf/otherinfo/KVSApplDesign_catalog.pdf kas