I have a CC and I have the larger griddle. I'd recommend it over the smaller one because you get more cooking surface. The edges taper up, so the practical cooking surface is actually smaller than you might think. Also, I think you might end up using it more over two burners than over the grill. I've tried it both ways and I like it over two burners better. Why? Two main reasons. First, it takes longer to preheat over the grill. Over the grill, you have to preheat the grill and then the pan. And second, with the grill, you only have one large zone. The back is slightly cooler, but the temperature gradient might not be wide enough. Over two burners, you have two cooking zones. I usually have the front burner hotter for active griddling and the back burner cooler for holding and finishing. But if I have a large batch of pancakes, I'll set the front and back burners the same and do all the pancakes at the same time. While you're shopping, consider adding an inexpensive grill surface thermometer to your cart. I keep one on the griddle pan when I use it and slide it around to keep a check on the temps. It's especially helpful in the beginning as you get used to the griddle and how it behaves on your range at the various knob settings.

Please disregard this post! Has been on my computer since last night and apparently I resent it! Sorry! Not sure how to delete?!

One of our main goals was to get an indoor grill so we could grill year-round (it gets cold in the mountains). After looking at all the major pro ranges and rangetops, we decided on a 48" rangetop with 24" grill. The smaller 12" grills just didn't seem to have enough grill area, especially if we were to cook for guests. We have now used the grill numerous times and it was the right decision for us. Two things - Range Hood: you will need a good range hood to remove the HOGS. We have a 1200cfm blower and about 3/4 speed on our variable blower is usually all that's needed - but we have had it on full speed when we got pans too hot. External blowers usually produce much less noise than internal blowers so if you have space external is really nice. Cleaning: If you use aluminum foil in the grill area and pans its not bad. We found that cooking in the center of the grill results in grease droppings only in the center and we can then clean periodically by only replacing a few pieces of foil instead of the entire grill area. The other thing is cleaning the hood. When grilling, blackening, wok, etc - lots of grease can collect in the range hood. We have baffle filters and just put them in the dishwasher to clean and then just wipe down the inside of the hood. Its amazing how much grease will collect in the baffle filters when cooking that creates lots of smoke, etc. It is way more than we had expected so a good hood/filter is really needed. Would I buy a 24" grill again - absolutely.

Just wanted to report that this thread inspired me to order an electric griddle (I've been making Ann T's oatmeal buttermilk pancakes every other weekend since January!). I used the new electric griddle yesterday, and the pancakes were much prettier and more even than the pancakes on my stovetop griddle, and it was much faster start-to finish given the size of the griddle. My gas range has the two different-sized/output burners, so the rectangular griddle pans never heat evenly (low on the high output burner is like high on the regular burner). And a regular griddle on the low output is just too small to do more than 3-4 small pancakes at once. Now I have to decide where to store the griddle in my tiny kitchen!