Here is a previous discussion.

Here is a link that might be useful: range vs wall oven/rangetop

thanks for that link. After reading through separate oven seems like the better choice.

I am still wondering about grill vs griddle.

Griddle on grill works well there is a video on Eurostoves dedicated capital sight showing just that. Paste this in your browser window.
http://www.youtube.com/watch?v=6fDlH2LpneA&feature=player_embedded
As long as you have a good range hood (I'd go with at least 900 CFM with a 36" rangetop) and make up air or an open window the smoke shouldn't be a problem.

Have had Wolf range with grill (center) for 7 years. our experience is opposite salesperson's statements.

grill v. griddle is probably matter of preference, I prefer two pans for most griddle cooking and like the grill for inclement weather. It's hot and IR (different from some other brands). Don't use it that often but love it when we do. We have no problems with smoke or lingering odors. We talked with tech support at Ventahood to size out hood, they were very helpful and actually ended up saving us some $$.

thanks for the advice. I think I would prefer range top with the grill. I called ventahood and according to them I need somewhere between a 600 and 900 cfm. They only have up to 600cfm on the 36 inch magic lung. I don't think that my kitchen configuration will easily allow for a 42 in hood. Would I be better off with a different brand for 900cfm or stay with the 600 magic lung?

My CC is only 30" wide and I have a 600 CFM VAH it works very well, even when wok cooking it gets out all the smoke. I don't have a grille though so I can't say from experiance how it will handle grille smoke. There are many good vent hoods out there. I would recommend one with a deep capture area, not one of the designer ones with a shallow profile, or worse yet, glass. I suppose glass would be okay if you didn't actually cook.

Our VH is 42"X27," 600CFM, a 5' run with one gradual 90 degree turn. While I have no control comparison, I think the 27" deep is more important than the increased width. The hood is framed by cabinets which probably helps increase the effectiveness. Ours and most VHs are rather cavernous (versus some more modern or baffled designs and that also probably helps). As for 600 v. 900 CFM, when we were looking at hood options it became apparent that the CFM ratings were not really comparable across brands, especially when the shape of the hood was factored in (there's some commercial hood testing info on line that supports this, albeit a little on the technical side). I looked at 900CFM configs, but the 10" ducting was a deal breaker. Also, the 900 CFM introduced some make up air issues I didn't want to mess with. When we're really cooking up a storm (stirfry and/or grilling) we get a little spill over but the hood moves so much volume it usually clears very quickly. Have never had lingering odors and cabinets and surrounding surfaces are grease free.

This is some good info. So if I am to understand this correctly, 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?

currently I am thinking about a ventahood (with magic lung). the hood will be wall mounted and be a standard pro style. The wall that the stove is on is n exterior wall, so it should just be a simple 90 degree turn to get the air out.

A grill will fill the house with smoke if you do not have an adequate hood. But so will a griddle.

I would recommend 800 CFM in a hood for best results but 600 CFM should be fine.

Also, if you get the grill model, you can go down to the local department store and buy a griddle that will fit over your grates, therefore; you have a grill and griddle.

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 . . .

dgtlman: I have a 48" BS, with grill and griddle. I think the only thing I would change if I was re ordering my range today would be I would opt for a 24" grill instead of a 12" grill and 12" griddle. I think a good portable cast iron griddle, straddling two burners is a better option. Having an indoor grill is spectacular. Strongly recommend the grill.

With a proper hood, a grill absolutely will NOT fill your house with smoke. I have a 54"x27" 1200cfm VAH which grabs all the smoke.

We have had the 60' Wolf DF range with both the griddle and the grill for 4+ yrs now. We use the griddle more but really love the grill as well....tough choice.

Thanks for everyone's help. This has helped me very much. The only downside is last night I went over to a friend's house who had an induction top. Up until now I never considered one, but now I am intrigued. My wife on the other hand fell in love with it.

Just when I though I was ready to sign off on an appliance.... it is back to the drawing board.

We ordered the 36" with the grill after much debate. I have a cast iron griddle that I like and I loved the idea of the grill. Just ordered it yesterday in advance of next weeks price increase but it is months away from being installed. That said, we have a wolf 1100 cfm hood with inline blower installed. I am not sure why we got the wolf - we had discussed the best by broan but they had an open box one that they could sell us for less. Then it turned out if we had the wolf blower we needed the wolf hood liner to get the warranty so we ended up not saving any money after all . . . hopefully it works well!

after going back and forth a few times, we ended up deciding on the griddle. The deciding factor was getting a gas line to the deck which is off the kitchen.

I appreciate everyone's help and have one more question. The saleswoman recommended a ventahood magic lung vent (PRH18236). The maximum CFM we can get at 36" is only 600. She assured us that with this hood, the 600 is more like 900... but to me I am seriously doubting it.

I need to act fast as my appliance decision are already holding things up. Is this the best choice or should I look elsewhere? I am debating telling them I want to switch to a wolf hood, as I would qualify for the additional $300 rebate... though I am unsure about the relative cost difference. Please help quick as I really need to make a decision.

600 cfm is 600 cfm. Maybe. It could be less once installed and ducted. But it will NEVER be more.

BTW, I have a 600cfm VAH and find it works fine. My range's install specs recommended 600 cfm and thats what my HVAC and code inspector looked at when designing/approving my vent system. What does Wolf recommend for your unit?

According to Wolf's site the 36 griddle wants 900CFM. But according to ventahood's website, 600 cfm magic lung is equivalent to 900 cfm for a pro-range. I am a bit leary as it sounds like marketing hocus-pocus.

I am hoping someone you knows about this product can pipe in. Or maybe if someone can tell me the cost of what a similar wolf hood would be.

"600 cfm is 600 cfm"

You seem to be having some difficulty understanding this concept. If you need 900 cfm, get 900 cfm.

Don't forget about all the grease that needs to be cleaned up with a griddle. Don't do it and there is a huge mess and a fire hazzard. Some designs will overflow and render the griddle a deep fryer.

While grills are easy to clean - no one REALLY cleans them. They just brush off the the racks.

Adequate ventilation is required for either.

Induction is fast! You could go the separates / hob route and get a gas or electric two burner module + an induction module + a grille module.

Wolf, Gaggenau, Miele all have these. It will be the most $$$ though.