We have the 36" df with the griddle. Small kitchen. Originally DH wanted the grill with 4 burners. We're in northeast region also and I think the thought of grilling indoors appealed to him. Literally within 5 minutes of looking at the griddle version, it was all about the griddle. Breakfast foods, veggies, grilled cheese. For us the griddle version was definitely the best choice, we use it often. If you go with the grill version, the stove hood needs to be higher/stronger than griddle.

The necessary information may be found by searching this forum. To summarize: Obtain a hood that overlaps the cooktop by enough to capture the rising and expanding effluent. Assume for this discussion a hood with a 42-inch wide by 27-inch deep aperture area. This is shy of 8 square feet. Desirable velocity at the baffles is 3 ft/s, leading to a need for 24 cu ft/s or around 1400 cu. ft./min. Experience shows that only half this is needed due to baffle behavior in directing the effluent flow close to the baffles. (Or to look at it another way, only half the baffle space is aperture.) This consideration yields a value of 700 cfm. To actually flow 700 cfm, the blower needs to do so at some pressure drop determined by the baffle loss, transition loss, duct loss, and MUA replacement air flow pressure loss. For likely conditions, a 1200 cfm rated blower would be desirable. At best, a VAH hood's rated actual flow (600 in Homechef59's message) only avoids part of the pressure loss. It is not equivalent to a 900 CFM blower with a baffled hood except when each is hanging in air without a house and ducting. While a 1200 cfm rated system is recommended in this example, stepping down to 900 rated cfm may be adequate depending on what plume velocity your cooking effluent actually achieves, and what area of aperture you end up with. Some effluent escape (capture but missed containment) or effluent missing the aperture (missed capture) can be expected at some level of flow and/or hood shrinkage. Note that this basis for CFM estimation does not depend on the number of burners that may be in use at one time, but on the pan temperature(s). Every plume rises and has to be captured and contained, and the other hood areas not directly impacted by a particular plume do not help capture and contain it. kas

We fully agree that homeowners should do extensive research including the use of Houzz and other social forms But that also should in our opinion includes speaking to licensed professionals in the supporting fields for their project And that is exactly what we did And we did meet with licensed Structural Engineers , Hvac, general contractor, Electricians and plumbers etc. Every one of them as well researched from their licensing to customer reviews/feedback Houzx is a great form to use but again you don’t really know the background of the people you’re speaking with and their opinions are worth noting but should be validated There comes a point in our experience and knowledge that we have to bow out because we are not professionals in this field Anybody who takes offense to our bowing out should not ...we know limits and cannot provide more than we already have. Please start another strand for future questions as we will not be commenting on this any further.

Hi Suzanne, I use it for grilled sandwiches, last week we cooked steaks on the charbroiler portion and I used the griddle for cooking up onions, green peppers and mushrooms for the steaks. We don’t usually eat pancakes. Two weeks ago we had friends over for burgers we cooked them on the charbroiler and I grilled onions on the griddle while the onions were cooking I put the hamburger buns on the griddle to brown them up. When you get your new stove they will give you instructions on seasoning the griddle. One thing I NEVER use is olive oil on the griddle. I don’t know what it is about it but it leaves the worst sticky residue on that griddle. Pain in the neck to clean it after olive oil. In fact my instructions on seasoning the griddle said not to use olive oil. I use to on occasion fry bacon on it. I don’t know about the new Wolf’s but towards the front of my stove there is a little drain hole for excess grease to drain into the catch tray underneath. Cute concept but a pain to clean. Also that griddle takes awhile to cool down. I have used it to sear meat but the griddle I believe goes up to only 450 degrees. I have found that searing in my cast iron pan is hotter and faster. Hope this helps.