I use mine at least 3 times per week. Monogram with 18000BTU if I remember (bought it in 2008). Steak, burgers, chicken, vegetables, roasting peppers, grilling eggplant.

If you hate mess, then you will hate it. Using the grill means a complete wipe-down of the entire range top and the grill parts after they cool. I cook a lot and my range is a tool so I don't mind day to day spots and instead do a more thorough cleaning once a week. I do wipe the grilling grates off when they are cool after use otherwise you get gray ash on your next meal.

Also, you will need an amped up hood both in size and suction ability. And make-up air as well. Make sure you have complete overlap of the entire range. My hood is only 22.5 inches deep and I can't put things on the very front of the grill as the smoke does not get captured in the front.

If you really don't like mess, then get induction because you will end up not using the grill. It all depends on your personality.

I’ve never had one. My MIL had one in a house the bought. She never used it. Too much smoke and mess inside.

Someone who hates mess, and is in a cold winter climate, shouldn’t even be considering a giant mess generator that requires 15K worth of ventilation and heated make up air. Put that money into a better outdoor setup that is easier to access.

Isn't the broil feature on the oven basically an upside down grill? I remember as a kid we'd broil our steaks in the oven on a broiler pan. Haven't seen anyone do that in years.

I've done that in my other house.

"I remember as a kid we'd broil our steaks in the oven on a broiler pan. Haven't seen anyone do that in years."

I did this last month on a weekend when our son was home from college. I broiled a trio of thick ribeyes following the chart in my copy of Hows And Whys of French Cooking by Alma Lach, and they turned out perfect.

i find my built in grill too messy to use and use a cast iron grill pan instead pretty regularly. Burgers, steaks, whatever. It works fine, not quite the same as an outdoor grill, but close enough. It would work fine with induction. Most importantly you need appropriate ventilation to grill inside. In my hood MW hood kitchen, I'd always set off the smoke detector and smell up the house. My new kitchen's 1000 cfm hood works fine though and the setup didn't cost nearly 15k.

My neighbor (who cooks) has a grill in her 48" Thermador, she has used it once in 4 years.

Not sure if this is what you're referring to, but we have a GE gas range with a cast iron grill/griddle insert option (you swap out one of the grates and the insert has a flat griddle side and a grill side). We use the griddle side a lot (usually just leave it in place actually) - grilled cheese/hot ham and cheese sandwiches in bulk for the kids/sleepovers, pancakes, hashbrowns, etc. We have never used the grill side ever and I doubt we ever will - we fire up the grill year round, but we are "charcoal" people. And we live in Wisconsin.

we fire up the grill year round

We do too. Badgers are just tough that way ;-)

It is cold most of the year where I live and I absolutely love using my air fryer for steaks. It cooks them so evenly, the outside gets seared like on a gas grill, and no flare ups or burnt fat. You still have to wash the air fryer basket, but it's not worse than any other pan and no smoke or splattering like the broiler or stove top make. I got our air fryer on a whim to see if junk like french fries came out better than the convection oven (they do) but will never be without one now because of how awesome it is at cooking things like steak, chicken wings, etc.

Yup, just shovel it out, and light it up. :)

Even put a little heat tent around our smoker to help it stay warm so we can have brisket in February....side note, my husband is nuts, lol

"Even put a little heat tent around our smoker to help it stay warm so we can have brisket in February....side note, my husband is nuts, lol"

I have a sister-in-law in Wisconsin whose husband smokes brisket in Feb. You don't happen to have a younger sister who lives on the East Coast do you?

Heck, these people fish through ice!

@JoeT, nope, no sisters. Sounds like she lucked out though, brisket in February is wonderful!

When we lived in the northeast we grilled outside year round. Snow and rain didn't stop us. We placed the grill down by our walkout basement sliders so we didn't have to clear too much snow. I have a griddle in my stove and don't even use that. I would never use an indoor grill.

I would build a partially covered outdoor kitchen with a vent hood over the grill. Would provide summer shade and keep off winter snow.

I love to grill but would never do it inside without a commercial (CaptiveAire) hood and MUA system. Even then I don't know that I'd want to deal with the mess. We're in Minnesota and grill OUT all year.

I'd also much prefer to use the valuable range top space for a good thermostatic griddle/flat-top.

I agree with Fsal, what is the point of a grill if charcoal is not involved? Cast iron grill pan works fine for indoor use because without coal, it’s not grilling.

I have a 48" Blue Star RNB and opted for the built in char broiler +6 burners. Thought hard about a griddle but in the end decided to go with the grill because I could always use an overlay to turn burners into a griddle. I've used the grill some, maybe a few times a month so far, often for shrimp skewers. If I were grilling for a crowd I would just use the larger and more powerful grill outdoors. I figured I would use this more when cooking for just my family of four or wanting a quick char on something. It is not easy to keep spotless, but I don't really mind that, sounds like you would though.

I sometimes have wished I went with the griddle instead, but I may feel differently after getting to enjoy it this winter. I am not big on grilling outdoors in the winter like others here!

And yeah, high CFM ventilation and MUA is a must, though that was a need for me with or without the grill.

"what is the point of a grill if charcoal is not involved?"

Wood? I'm really not a fan of the taste produced by charcoal. Or more specifically, manufactured charcoal. For BBQ it can work well to burn wood down to coals and then shovel the coals in to the pit (https://www.ibiblio.org/lineback/bbq/sid.htm). When out of wood I've tried various natural charcoals and none are the same as wood.

We use our grill all the time. You would need to have a tolerance for cleaning the range top after using the grill. You also need a good venting system so that the smoke alarms do not go off, not to mention being safe! We grill outside in the summer, but in the bad weather, we use the grill a lot.

Thanks guys. All your comments have been extremely useful. Good point about the extra ventilation needed. this confirms my thoughts about how much I hate cleaning and hate mess

I think when i redo my kitchen and am here in winter I will find a new place out of the wind.

I have an indoor grill on my Wolf Range and never use it. Feels like it takes a long time to cook and creates some smoke. Of course, I also live in Los Angeles where it's fine to grill outside year round ; )