We got the griddle instead of a grill on our 48" Wolf rangetop (after much angst -- we went back and forth right up to the day we placed the order). We had a wonderful dealer near us that offers demos -- you come in and sit at the counter and they cook things on whatever configuration you are considering. They also let you do the cooking if you wish. (I think the grilled emmenthaler and bosc pear pannini with black forest ham might have sealed the deal for us! ;) I think I would probably have used the grill as well, but was concerned about grease with meats (we grill a lot of lamb) and general cleaning/smoke issues despite assurances that it was easy to clean the grill. Plus my outdoor gas grill is just a few steps outside the kitchen door and can be used unless there is deep snow. At some point, we had a "eureka" moment when we realized that we really do tend to make "winter-type" dishes (stews, braised meats, soups) in the colder months and we tend to grill in warmer months ANYWAY, because we feel more like long-simmered coq au vin, etc., in the winter and we feel more like light salads with grilled shrimp tossed on top in the warmer weather. So we got the griddle with lukewarm enthusiasm, but I have to say: I LOVE it! We do grilled sandwiches, paninis (we bought a press that you just set on top of the sandwich), fried eggs, pancakes, french toast -- all of which we now make more often because it's so easy to fire up the griddle. And what I really love is that you can also use it on a low setting to keep plates warm and/or "hold" prepared food for serving. It's proved to have many more functions than we expected and we're very glad we got it! So I would say try to think through your cooking/menu/eating habits, then decide whether you'd be likely to get enough use out of it to justify giving up the burners.

if I compare a 36in 600 CFM hood and an identical 42in 600cfm hood, even though the CFM is the same, the larger one may be closer to a 36in 900 CFM? Intuitively, I'd lean towards the larger capture area as being more effective, although I can't say how much more effective. If you watch steam and smoke rise from rangetop to the hood perimeter, it's clear that the column rises as sort of an expanding funnel and the hood has a relatively small draw area at the front and front sides. But once the "effluent" is more than an inch or so away from the sides, the hood draw is much weaker and it rises above the hood--about 1.5" seems to be a max. On mine the draw around the front lip literally rolls and then is drawn into the hood space. From what I've seen, the extra 3" of hood with a 27" deep would give somewhat of an advantage. Also, I used to work in restaurants and if you look how line hoods are designed, capture area is maximized to cover all cooking surfaces and often extending a few feet beyond (some even have air flow devices to handle makeup air and maximize the upward flow to the hood). Perhaps someone who paid more attention in physics and fluid dymanics classes could weigh in . . .

I am also considering a grill pan or double burner grill. (I'm using gas but all four burners are differnt) America's test Kitchen rated grill pans, and found non-stick aluminum to give best results. You might want to check this out. Also I have seen closely related "panini pans" which have a press included. Has any one used one of these for anything like bacon, sausages, etc?

I just lean mine against the wall where no one will trip on them; under my desk usually. I've kept mine in good condition, even after 7 years. I've trained people not to put anything on them, when the stove is not in use. When my mom visits, she is inclined to put things on that spot.