I have a grill on my Monogram. The best way I have found to clean it is to let it burn off for 5 to 10 minutes or so. Then take your grill brush and dip into a bowl of water and scrub. The realeased steam softens the remaining food and grease and really gets it quite clean. Get a long handled wire brush as it gets quite hot in the steam. Then a quick wipe over the grates with a soapy cloth and it is pretty clean. The more you use it, the easier it gets! I have the 600 cfm Ventahood (apparently equivalent to 900 cfms according to the company) and it works great with the grill and burners going. I Have a large capture area which helps too. Definitely get an increased depth vent. Mine is 22.5 but mounted out several inches making it 24 inches.

Wanted to update anyone who may be interested on our outcome. We purchased the Modern-Aire PSI1630-336 model and it is fabulous! We are totally happy with our decision. Best of all, the hood looks OK in our kitchen. There are two 600 cfm centrifugal force fans and they do a terrific job venting smoke and odors. I really like the infinite speed control. When on high, the fans do such an incredible job, that we had to have the spacers next to the baffles replaced - the fan would lift them. The spacers are now attached to the end baffles, so they are stationary when the fan goes on. The noise level is about what I expected - it's a bit loud, but not unbearable on the highest speed, and most of the time we use it on the lowest speed, which is just fine. We were concerned about lighting since we had to remove two of our overhead lights. I'm pleased to report the four lights on the hood do an excellent job, and best of all, they are on a dimmer, so you can control the brightness. Anyone installing an indoor grill needs to be careful about ventilation. Based on our experience, only an overhead hood will do an adequate job. I don't know if you really need something as powerful or large as we installed, but we were not willing to risk another under-ventilated solution. This post was edited by willaf on Fri, Dec 6, 13 at 15:29

I thought I would add my .02 :) We don't have a built-in grill but we do grill all the time using a Lodge Logic grill pan. We love it and find that with the high heat we can get on our center gas burner we can get an "outdoor" grill flavor that is better even than charcoal w/o the after taste that some grill cooking has. We have a 1400 cfm remote blower. It is a liner from Tradewind. It is quiet and efficient and gets every bit of grease and odor. I will post a couple pics .Can't stress enough the initial start of the fan about 5 min before cooking starts. Also let run as long as there is a hot pan on the burner and to get all of the "dirty" air out of the system before you shut it off. This is why you want a system that is quiet so you will use it completely. I also want to mention having more power than you "need" so that you can use medium as your max speed. The reason for this is that turbulence is created inside the duct on high and the odors/steam/grease etc come 'back at'cha". This is a law of physics and is unavoidable so plan on this when getting the cfm you need. A few more things: get baffles as they are easy to clean, they are quieter, they capture better. If you have a high cfm you can ignore the 6" extra that you need in width and also add height to your hood to place it further away from the cooktop. We have a 54" and there is no extra on the ends. We also have it 33" above cook surface. As you can see it works great and I am REALLY glad we have it higher. One reason I like the grill pan is the above mentioned cleanup. It is simplicity with the LL pan. Wiping down the cook top is a breeze and no parts to remove etc. Way more than you probably wanted to know LOL> Here are a couple pics and there are tons more on my photobucket accts . c steaks on LL pan: view of high heat wok cooking and what happens when you have good ventilation: view of hood assembly:

I have a gas module and an induction module. Several of us here do. You do need a few inches between the two, but since you were talking big hood, it should be fine. The trick to looks is symmetry. My induction has a stainless bevel frame which matches the bevelled edge of the stainless gas module, and the black grate matches the black induction. With the Wolf and BS 24" you have size and black in common. You can have a range top shaped frame made for the induction, or you can just do a contrast drawer/apron front to mimic the front of the rangetop. The simplest way would be to do the countertop in stainless (sheet or tile) all around both cooktops, and also clad the drawer/apron with it. That makes them visually one unit with some balance. Wrapping a drawer/cabinet front with sheet stainless isn't a big deal. Or you could just say function is function and let them dance. :) It sounds like it's the solution you were looking for.