Would one of those spatter screens with the fine mesh help with the grill pans? I don't really get the separate grill unit unless it's the full on indoor barbecue that Dlspellman mentioned. Some of the top of the line gas rangetops/ranges have 1800W electric grills in them. Those are supposed to work very well (though hard to clean) because they get to an extremely high heat. The Gaggenau units are the most similar. I'm not usually a watt counter, but I wonder if the difference between 1800 and 1500 makes a big difference--it sounds to me like it might be the difference between really great (but hard to clean) and just okay (but hard to clean). Since you can get a 1500 W portable electric grill for a lot less, and not have to dedicate counter space for it, or have separate ventilation, etc., I don't really get it. Hm... I don't know if the portables have the lava rocks and drip tray. Those features might make it worthwhile. But you could put a small piece of thin plywood under the portable, and use it on top of your induction unit, under the hood. (I use a grill plate, which is like a grill pan, without the pan part.) I'm putting in a 15" gas unit with my 24" induction unit. Probably from similar motivations to yours. In fact, one of the reasons for the gas (which is also good during a blackout) is to roast eggplants and peppers, etc., on, since I'm not a cook outdoors person, and don't have a barbecue. I have other uses for gas as well, of course, but that was the emotional "can't give up flames" thing for me. The biggest thing that made me actually go for it, and self-import the smaller induction unit I wanted, was the blackout thing, however.

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.

I always have used a pot of water and some vinegar, heat my oven to 450*-500* and run my oven for about an hour. Once cool enough wipe down, for tougher stains use the method here below....I also never let my oven get too dirty so it's never a big problem for me getting it looking good. >>>>link to cleaning oven: Soak The Grates Remove all of the grates. Fill a utility tub or bathtub with HOT water and a non-toxic cleaner like Simple Green. Let them soak, the longer the better – over night if you can. (Careful not to scratch your tub!) Remove them and scrub off residue with a heavy duty scrubbing pad or fine steel wool. For extra scrubbing make a paste made from baking soda and lemon juice and have at it. Give Your Oven A Steam Bath Remove the grates and wipe or vacuum out any loose debris. Put back a grate on the bottom rack and place a large metal baking dish filled with water and about 1/2 cup of white vinegar. Heat at 350° and let the water bubble, steam, and do its thing. Turn off the oven, then carefully spray the inner surfaces with a water/vinegar solution (don’t burn yourself!). Close the door and let it stand at least 30 minutes. Once cooled enough to work, wipe it down. If stubborn spots persist, scrub with a paste of baking soda and lemon or vinegar. If you want to get fancy, try Simple Green Heavy Duty BBQ and Grill Cleaner – it’s recommended for use in ovens too. Bonus Info & Tips The sooner a spill is cleaned, the easier it is to get rid of. Put foil or a cookie sheet under stuff that can bubble over—prevention is the best remedy. Self-cleaning ovens that use pyrolytic cleaning (heat) create a lot of smoke and odor. It’s also a feature notorious for malfunctioning. I personally never use it. Steam cleaning ovens are a newer oven feature that clean in less time with no smoke and odor but are not quite as effective as pyrolytic ones. Regarding microwave ovens, don’t use any cleaners inside the unit. Bring a cup of water to boil in it, then wipe it down. In a nutshell, hot water, steam, a few natural ingredients and soak time can make your stinky ole oven fresh as a daisy… which makes me wanna go take a bath.

When smoking pork ribs or butts, I regularly make one of these sides to put under the pork for the last couple hours of cooking. The porky goodness drips onto them and adds some ridiculous flavor on top of the smoke. Keri's Hog-Apple Baked Beans Potatoes Au Gratin I just made those very beans this weekend along with a beef brisket, burnt ends, and corn on the cob all on the grill. I leave my corn in the husk, but remove the silk and let them soak in water with a little sugar for about an hour. Then just cook until there's a slight char on the husk and the kernels darken a bit. I have in the past used that same grilled corn to make this Mexican Street Corn Salad which I am obsessed with. For steaks, I pretty much exclusively do the reverse sear method. I almost always use ribeye and the reverse sear is perfect on a ribeye as it gives it time to render down a lot of the fat. My go to seasoning is Montreal, but will sometimes go simple S&P and maybe some garlic salt. I normally season right after I start the grill which takes about 45 minutes to get up to temp and stabilize. If you prefer to keep your meet in the fridge until grilling time, you can do that too. I aim for a temp of 225-235 on the grill, and I grill in-direct. I use a leave in probe and pull the steaks when they hit 125 degrees which takes 35-45 minutes. I then prep the grill for direct heat, and jack up the temp to 500-700 degrees (takes about 10 minutes which is perfect to rest the steaks during this time). The steaks get thrown back on the grill to flash sear for about one minute per side which with the rest and the sear normally brings the temps up to about 130-135 depending on your steak thickness. Steaks are perfectly cooked edge to edge and deliciously juicy. When I grill salmon, my go to is to use cedar planks as it gives them an amazing flavor. I typically stick with sockeye salmon as to us it's so much better than the atlantic we can get here in MN. I portion them out prior to cooking, and use a bit of salmon rub and cook until flaky. Because of the planks, you don't get the crispy skin, but I don't miss it.