I ended up buying the Pinnacle II FR with the rotisserie and I have no regrets. Have been using it regularly for the past 8 years now. It is reliable and easy to clean. Only thing I have had to replace is the cover since the original one tore with the somewhat sharp edges of the Pinnacle's shelves during a particularly strong wind storm. While the TEC does great steaks on high heat, I have found that it is also very good on low to medium heat as well for vegetables, chicken, burgers, etc. The rotisserie is a bit of work to setup, but the results are so worth it. I have done small turkeys, two to three small chickens and prime rib. Lately, I have been experimenting with sous vide cooked steaks and using the TEC grill to finish the cooking process. I have found that the TEC infrared was consistently great for 0.5" to 1" thick steaks, but when I grilled thicker cuts of 1.5" to 2" the results were not as consistent. Using the sous vide and the grill to finish, I get the best of both worlds with the thicker cuts now. Perfect medium rare from edge to edge with a wonderful crust and grill marks. No more grey band of well done and a cold centre with the thick steaks.

Hi Infohound - I'm in the same boat - have a Weber charcoal for about 14 years...after researching I have decided on the Napoleon Ultra Chef 405 - I think the pedestal cart model as it hold the tank out of sight and I don't want to pay extra for the cabinet bottom. I don't think I would use the rotisserie and have no info on the infrared. I also like the fact that the shelves fold and make the grill more compact so that I can store it in the garage. I plan on going to a local shop to see this in person before I buy. I'll let you know how I do!

We have the Wolf 36 inch rangetop with charbroiler. It does take some getting used to but we love it. We have tried all of the foods that John above mentioned. Key to steaks and fish (salmon steaks) for us has been the brief searing on the grill and finishing in the oven, as he mentioned. Restaurant style, for a reason. We had a real epiphany recently when we did a whole slew of vegetables including Vidalia onions, asparagus, and red peppers. They were beyond fabulous, easy to do, limited smoke/mess. My daughter is planning to grill fuit--we have not tried that yet. We turn on the vent hood (Broan) before the grill, leave the hood running about 20 minutes after finishing, and it pulls out all the fumes. No next-day reminder of the salmon dinner. I don't know about grills other than this one, which every sales person discouraged us from buying. We are happy that we got it. Wolf does wonderful (and free) demonstration dinners at distributor showrooms. Worth seeking out if you live near one, as we do. Good luck!

Just remember on the time it takes for replacement parts.GE parts for me only has taken 3 to 7 days.Read what others have said about Wolf.