My previous range (Vilking) had a griddle, my current one (CC) has a grill. If I had the extra foot for a 48" range I'd love to have both. After the real griddle on the Viking the stovetop one just doesn't cut it because of the unevenness of the heat. I've always been very macho about grilling out in the snow, but I have to say it has been a pleasure to stay inside on some of these 10 degree, windy evenings. There's only a few times when I've wished I had a fifth burner on the stovetop (and never six). The grill, griddle or both get a lot more use than a fifth burner. Adding a portable countertop induction unit for "surge capacity" might be sensible--with clustered burners the pots get awfully crowded to work on.

You should be able to just check the manual. Infrared burners are self cleaning. As the juices fall they are vaporized (when used on high, it should be high or nothing). If you clog the pores, just poke the holes open again.

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.

No problem, kkcooks. I just got back from a road trip myself. I call those disposable pans "foil pans" and admit I probably see more of them from take-out (which usually have cardboard rather than foil lids) than anywhere else. I never thought of using one to "self-clean a charbroiler. I am more inclined to remove an open burner range's drip pan for in-sink cleaning than my wife is and appreciate that the single grates are lighter than the double grates of Wolf's sealed model (which should benefit my wife even more). I liked the simmer burner's central flame and was a bit confused when an appliance store salesperson told me the sealed model's burner gave a better simmer by distributing the flame more widely. My guess is that the difference isn't all that great. I wonder whether the choice comes down to appearance more than function for most people (I think both look fine). Regarding the griddle being "too hot", ibbuzz, I thought more people would have that complaint about the charbroiler. In my experience, both griddles and charbroilers need to be learned. A few uses usually provides all the experience that's needed, occasionally at the expense of some burned items. Just don't cook anything expensive or cook for your in-laws (fortunately, mine are exceptionally understanding) the first time you use them.