It is about $2475 new. Neither top tier nor bottom tier quality. Below is a 54" chimney hood that is absolutely top tier quality. 16 gauge 304 SS with seamless constuction. You will need to get a shop to fabricate a duct cover if needed because manufacture is out of business and there is no warranty. You have to buy a seperate blower too. $1k plus $85 Shipping. Here is a link that might be useful: LINK

I purchased a wolf dual fuel 48" 9 months ago and after several service calls, Wolf did a buy back on the range. It was kind of strange, I would have been ok with another range but they did not want to switch it out. They were very nice, tried to service it but never really looks at the internals, instead would send a chef out here to cook in it and troubleshoot it. My issue was mainly the convection. Cook on one rack, no issues, cook on all of them like cookies and extremely uneven cooking from top to bottom and back to front. Not satisfied. Hated the lack of rolling racks, I find the racks hard to pull out. Had the double griddle. Fantastic to cook on but the grease catcher does not catch grease, instead it fills up, overflows underneath and makes quite the mess, even when the catcher is not full....they even mentioned that it is a design flaw. The actual service help after was good in most respects, would I buy another wolf? maybe some day, but not that range for sure. Also, took forever to heat up and boiling a pot of water took too long for such a beautiful unit. I am now purchasing a capital culinarian...hoping for much better results.....

The end result was the best product I have ever cooked and was comparable to some of the better restaurants I've eaten at. I think there are a couple of issues at work (aside from the quality of the meat): (1) our outdoor grill isn't the best. Temps can be difficult to control and there are some hot spots. (2) when you grill inside, you will tend to control the cooking much more because you're right there. In the Pacific NW, only a masochist will sit outside tending to the steaks in the winter. It's much easier to stay on top of things indoors. (3) my technique is different because I have a super hot grill AND a moderately hot oven in one unit. This makes searing the meat on the grill and finishing it off with indirect heat in the oven much easier than cooking with a typical outdoor grill (at least for me). Ease of clean up really depends on what your objective is. My objective is to get things I can feel with my fingers off. That is very easy with a regular scotch bright cleaning pad. However, I don't really care about carbon buildup on a day to day basis. That would be a serious pain to get rid of after every meal. I suppose at some point I might have to resort to putting the grates in a trash bag and spraying a bunch of Easy Off on them but I don't think that will occur for awhile. In the meantime, I hide the blackened grills with the grill cover (that's what it's for!). The small oven on my unit is NOT self-clean. We originally thought that we would use the small oven only on holidays when the large one was full with a turkey. As it turns out, we use the small oven for most of our meals as it can easily hold a full sized pyrex dish (i.e. 9 inches wide by whatever the depth of the oven is). Seems like overkill as a toaster oven replacement but it would certainly do the trick. As the small oven heats up a lot quicker, we use the large one only for pizzas and turkeys. As for the price, check Craigslist. We got our unit from a local wholesaler that generally doesn't deal with the public (contractors only). However, when they end up with older models, they dump them on Craigslist. When I found my unit, the place I bought from had two in stock. I did a little more looking around and found a couple of other places up in the Seattle area that had 3-4 each for similar prices. Obviously, all of the contractor supply outfits in the region (and maybe the country) were dumping them all at once.

... and potentially back-drafting any combustion appliances, thereby pulling carbon monoxide into the house. A salesman pushing an obviously too narrow hood should be {insert favorite medieval torture here}. In general, when one moves to a Pro-like cooking appliances for the purpose of serious cooking, one has to also incorporate adequate ventilation unless grease on everything is deemed acceptable.