I feel your pain! I am close to the end too, but choosing (in this case) between Wolf and Viking (although leaning wolf) and all gas versus dual fuel (it all comes down to money somewhat)-- which did you pick?? For me, the burner, griddle question was a no brainer.... you can easily get a double burner griddle for the times you need one (in my house, this would not be more than once a week, if even). I have MANY times wished I had a fifth burner-- even just to accommodate larger pans. Now I will have six :o). Re your hood. I was told by more than one person you can get away with a 36" hood if you don't have the griddle but must have it you do. Even so, your upper cabs are supposed to be at least 3" off range on either side (The same distance the oversized hood would take up). It may come down to the building inspector in your town (assuming you pulled a permit)-- I would ask around. Also, someone told me you can get away with a 17" deep hood (versus standard 20") -- especially if you oversize and if you turn on at beginning of meal. If you are tall like me (5'9"), this could keep me from smacking my forehead regularly. I am in the southern part of CT and our local retailer services Wolfs, so no worries for me there-- Marsillios in Fairfield, if you need. Good luck and look forward to continuing the conversation.

Stuckintheberg, having people comment on something they don't own is nothing new on the internet. It happens all the time including here :) :D. We are serious barbeque cooks. We have had indoor grills and got rid of and sadly so despite the pain it was to clean. And we have no less than three outdoor grills. One is gas. The other charcoal. And the last cerarmic cooker with computer control for 16+ hours smoking. So while I may not have any experience cooking on bluestar grill, as an engineer and serious BBQ owner/cook who has been studying intensively what to get for our next kitchen, I have something useful to say. Perhaps :). OP is free to disregard my comments at will as I was clear how I came about my finding. Note that we would want to have an indoor grill if performance was there, but it simply is not. Our ceramic smoker can barbeque even while it is snowing outside or below zero. With computer control, I can sit inside my house and watch it cook and control its temp, etc. And make healthier food (with low temps) because there is no burned bits that have the potential health problems. Here is the link to the computer program I have written to control my smoker if anyone is interested: http://tvwbb.infopop.cc/eve/forums/a/tpc/f/9270072103/m/9950027635. Yes, it is not as convenient as firing up an indoor grill. But if it is the labor of love, you work for it a bit :). Of course, I appreciate that others love the units they own. And I am sure you and cpovey get good use out of it. So the OP has both sides of the coin and can decide what to do accordingly. Here is a link that might be useful: Smoker Control Program

I chose the Cullinarian with 6 burners after agonizing for months over the decision. I ended up picking six burners for 2 reasons. One is that I like to mostly cook on the center burner because the range hood works best there if you are making something that requires a lot of exhaust. The second reason was that I figured I would buy a 4 burner Chef King griddle becasue I thought the 12" griddle a little small anyway.

I have a couple griddle overlays on six burners and am very happy with that. I do from time use all my burners. I would look at the properties of the metals and see what would fit the way you cook. I like that with the add on you could change the griddle if you wanted to use the different metals with different properties. Some differences in the built in and add on-- The built in may be thicker than the add on but you would have to ask as they may very brand to brand. The built in is often made of steel. Because steel has poor heat transfer qualities, this will take longer to heat and not be as nimble if you want to change the temperature of the cooking surface. It will be more subject to hot spots. If it is thicker, it will take even longer and be take longer to change temp. It will hold much more heat for searing and retain heat longer though. Most have a surface that will season over time and become non stick like a cast iron skillet. I think Thermador has some other finish on theirs. Some of the overlay griddles are a little bigger as wide as 15 inches. There are also some ranges that come with an add on griddle specific to that range that fits and seats a little better than the regular add ons. With add ons, you would have your choice of metals, usually between steel, cast iron, porcelain covered cast iron, nonstick aluminum and uncoated aluminum. Steel and cast iron are poor conductors of heat so would behave as described above. Some people like that there tends to be areas that are different temperatures because they can use it to their advantage. These will both take a seasoning fairly easily. For being add ons, they are very heavy to move around. The porcelain covered cast iron will not really take a seasoning very well. Aluminum griddles have excellent heat transfer so heat very evenly throughout and are quicker to respond to changes in heat. They do not hold as much heat though. Aluminum is also much lighter weight if you have to move it. Bare aluminum will take a seasoning but require a little more time to develop. Some like the nonstick griddles but I always think of them as disposable eventually. Here is a link that might be useful: materials of cookware