Personally I have a Prestige Twin-Head Napoleon BBQ and I love it. This one is maybe too big but they have a wide range of BBQ and I really think it's the best BBQ I never had. Here is a link that might be useful: Napoleon BBQ

The ones we have now look very much like this: Here is a link that might be useful: Amazon's page

Actually the term "open burner" typically refers to the space that is left around the burners on older (and current commercial) stoves that leads to a drip tray underneath. Prior to the emergence of sealed burner cooktops, open burner stoves ruled the market. In terms of performance, they were actually superior to the current sealed burner due to better oxygenation of the burner. While burning, they were supported by an oxygen updraft from underneath the cooktop. Nowadays the burner is sealed off and once the flame has consumed all oxygen under your pan the flame reaches out to the sides of your cooking vessel to find its oxygen to burn, thereby reducing its effectiveness at heating. This is why the sole use of BTU ratings to determine performance can be misleading when it comes to cooking. How much heat a burner generates and how much of that heat actually ends up transferring to your pan, well... those are two different things.

Harp? Photo might help. Go to fenchelshades.com. If they dont have it throw the lamps in the trash.