6 burners means you can comfortable put three big pots (or two pots and a saute or fry pan) on the range without shuffling. That to me is a huge advantage. With a 4-burner, you're limited to two big pots and the others generally need to be 8" or smaller. Personally, I'd get a beautiful cast-iron griddle and use that over "dedicating" 1/3 of my range to a griddle. Taking myself out of San Francisco where I can grill outdoors most any evening, I'd be tempted by a "real" grill that actually could sear. I have read that the Wolf is better than most, but have not tried it. It will require a much bigger hood (flow-wise, and possibly physical size). Then again, I see pictures of people firing up their outdoor charcoal grills in the snow, so I may be more with cat_mom on that. (Disclaimer -- I am a Kamado user that should be taking out stock in Lazzari charcoal.)

We have a 36" range with a grill. When the weather is nice (here in MN) we grill outside. Maybe we use in indoor grill 12 - 15 times a year. It's work to clean (I use a wet paper towel and tongs when the grill is really hot). Also you are going to need a really good exhauster. Our's is about 1400 cfm The rest of the time we use the SS Grill cover. Which comes in real handy when we are cooking. It's also great to have a 12" space between the left and right burners. I don't know what the cost difference would have been.

If you have a built in griddle, they are usually steel and may be thicker than an overlay and will take some time to heat up. With an overlay grill and you would have several options. cast iron- poor heat transfer so has hot spots but holds a lot of heat. Some people like that it has cooler spots and leave cooked foods there to stay warm. It takes a long time to heat up and cool down so adjusting heat up and down takes longer. They are very heavy. Lodge and those that are newer have a grainy finish that may take longer to season. If you can find an older one, it might have a machined smooth surface. steel like "Chef King"- The cooking properties are similar to cast iron but they are smooth. They will season nicely. Many on this forum have these and like them. There might be a few stainless griddles but they would tend to stick more. aluminum griddles--They are lighter weight and conduct heat very well so the surface heats very evenly. They will adjust quickly to turning the heat up and down. They will "season" to become nonstick, but it takes a little longer. I just gave my old well seasoned one to my sister. I used it over one burner and it still heated evenly but finally bought a big one. Most aluminum griddles are coated with nonstick. This is the one I have and it comes either coated or uncoated. Some appliance manufacturers make griddles that fit the range. These may seat and be more stable. If you choose an aluminum griddle, the burner won't matter. I can grill sandwiches and they are the same color top to bottom and side to side. If you choose steel or cast iron, the configuration of the burner would matter. If the heat is directed to the "center of the pan" as is considered by some to be a "superior" burner, that would mean more of a hot spot over the burner. A wider burner or the built in would provide a more even heat. The griddles are 14-15 inches wide. Hopefully you have read about the chipping blue interiors in Wolf ranges and ovens.

After much research, I just ordered the Best by Broan liner for inside of my custom hood. Will order a Broan blower (either inline or exterior. Appliance salesman and contractor will work together to let me try inline first, and if it doesn't perform well enough, get the exterior.) Link to the liner is below. Best by Broan is Boran's upgraded line. This was a really important decision, so I would've paid anything. I looked at every high-end brand, and found that the Best by Broan was the only one that met my specific needs. I chose it because: 1) The option to attach to an inline (this goes in the attic) blower, or an exterior wall or roof mounted blower. These 2 blower options allow for quieter operation, and, especially in the case of the exterior blower, more CFMs for greater smoke capture and removal. 2) The size. 58"+ is 18" wider than our 36" Wolf with griddle. It might be overkill, but ours will be mounted higher than the ideal 30-36", and I wanted the extra width for capture. 3) The baffles. Easier to clean than mesh, like the look, and GWers explained that baffles are probably quieter than mesh. They also explained that the wider the baffled liner, the quieter, b/c the air can rush into more baffles at one time. This was another reason I chose the 58" width. 4) 4 fan speeds, 4-level lighting, lights and controls are well laid out, like the four 50w halogens. 5) The wall switch option. It's important to note, if you want a wall switch to operate your blower, that some brands either don't offer one, or the wall switch actually disables some functions (like multi-level lighting) once it's installed. This was the case with a basic Broan, which is why we chose instead the Best by Broan. 6) During decision time, the Broan/Best by Broan tech department was really helpful, knowledgable, and available. Good luck, and try posting in appliances, too. Those guys are incredibly knowledgable and helpful. Here is a link that might be useful: Best by Broan Liner