I just looked on their website and you appear to be correct. That's very odd. However, I've had a Thermador cooktop with a grill for 10 years and I've never had it on anything besides high (and I use it all the time for all types of food).

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.

This issue appears from time to time. The wolf has a "blank off" plate that you put over the ceramic grill to lower the grilling heat for more gentile cooking, and it works fine. We had an additional plate cut into 4" and 7" pieces to use as a two stage grill were we can sear on the oncovered side and then move the seared food to the cooler, covered side. The advantage of the wolf is the intense heat (that's why there's no run off drains or pans like other ranges). The only other indoor grill I've cooked is the Viking and for the broiling we do the wolf was clearly superior--much better char and smoke, I can't speak to DCS, Bluestar or Capital. When we do steaks or sword, it's always on high without the blank-off plate with very good results. We also will just score food on the grill and then finish it off in a hot oven as mentioned above.

Viking and Bluestar are BBQ grills, not infrared. Infrared is not able to be turned down but as teachmkt meantioned they are able to be diffused.

Here is a small definition from a BBQ site: The infrared burner works by focusing the flame of a standard gas burner onto a ceramic tile that has thousands of microscopic holes in it. This converts the heat of the flame into infrared energy, the same energy you feel from the sun on a cold day. This heat is much higher and more persistent than a standard grill can produce.

Ultimately infrared burners supply uniform high heat. I used one in a professional kitchen. They are wonderful and give great flavor. I only made meat on it, but I know you can do veggies/fish/chicken with a diffuser.

I have decided to get a Bluestar and forgo the wonderful Wolf Charbroiler. If Bluestar had a charbroiler, they'd be perfect in my mind!

I have the df charbroiler. The high heat does take some getting used to. No workaround needed here though. I suppose you could prop the grate up a bit on one end to reduce the heat but I think you will find it is good to go as is. Grill marks are fantastic. I prefer a steak on the Wolf over one cooked on the charcoal Webber. Debated long and hard on this purchase and now I am so glad to have it.

But, Bluestar does have an infrared salamander: http://www.prizer-painter.com/pr_salamander.html - I plan on getting one of these for my remodel.

Although the cow has probably left the barn by now (and is ready to be grilled), thought I'd chime in here. I've had the grill [nee charbroiler] for almost 10 years now, and use it almost daily. I agree with all of the observations above. However, the grill can be turned down a bit; not much, but helpful once you get used to it. Also, the left side of the grill is hotter than the right, as the gas feed is on the left. Again, subtle, but useful. And, this beast does take some getting used to, from top to bottom. Everything is faster than you're used to. The easy solution to the meat/veggie problem is to do the meat/poultry first, pop it under the heat lamps you'll get in your new vent hood (right?), then grill the veggies, and by the time the meat has rested and the juices redistributed, the veggies will be done and dinner is ready to go.

Interesting about the infrared not being able to be turned down. Our Capital infrared grill has a temp control. Love it - just don't love cleaning the thing afterwards!

I use my Wolf charbroiler a lot & have found that by adjusting the control knob between High and Off, I can vary the temp quite a bit. You just have to watch the color of the ceramic element & try not to turn it down too much so as to render it "Off". The mfr says that doing this is a no-no, but I can't imagine why.

BTW, Mine is on an island & I HIGHLY recommend a hood with 1000+CFM. My 750cfm allows heavier smoke to pour off over the sides. Bummer.