We have a wolf range with a grill. It’s an infrared system, not actual gas flames. It works pretty well but the temp is inconsistent, front is hotter than back. I believe this is a “closed” system so it’s not too bad to clean. I have a Viking range with a gas grill at our house in Illinois. It does a great job but is a PITA to clean. I have been using copper grill sheets to keep the mess manageable!
Our vent system is a wolf also…sounds like a jet engine but is very effective and relatively easy to clean. This was the package that came with the house.

Thank you so much! Interesting on the Wolf--i thought for sure the infrared would make the temp more consistent rather than less. The Monogram I had back in Illinois was definitely inconsistent--hotter in the front, cooler in the back so I feel your pain on that one. By chance......do you know the CFM rating on your hood? If not, no worries...I've been told it should be in teh 1000 cfm range and 6" BIGGER than the width of the rangetop.

From a health standpoint and the high levels of carcinogens generated I'd very strongly recommend against any kind of grill indoors and this regardless of how good of an exhaust hood you have.

I have the hoods recommended by the company. The Viking range has a Viking hood, the wolf range has a wolf hood. They both sound like jet engines but are very effective.

For hood requirements, please review the many threads here on the subject. You need overlap to capture the entire expanding plume, adequate velocity into the hood for full containment, and make-up air (MUA) for the hood to use. Optional, but recommended, is an in-line or external blower with an intermediate silencer. With proper spec choice, you can have full effluent collection and a non-annoying noise level.

Note to grilling wannabees. You will need a maximum flow rate at the hood significantly higher than that for 'mere' steak searing or wok cooking. Instead of the recommended 90 ft/min (maybe only 50 ft/min with a commercial hood), I would suggest 150 ft/min (85 with a commercial hood). Velocity (ft/min) translates to CFM when multiplied by the hood entry area (sq. ft.). Blower rating is at zero static pressure, so pressure losses (system restrictions, including those of the MUA and of the baffles, to name two) have to be accounted for. For estimation, assume that the blower rating has to be 1.5X the calculated flow rate (CFM).