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.

To the OP, if you are happy with your cooktop, go with the double wall oven.. especially if you bake alot. Now, if you are open to replacing your drop-in, then go with a rangetop. A rangetop has a few advantages over a drop-in cooktop. First, it's got the knobs in front which keeps it mostly free of splatters and they don't "stick out" on the surface. Second, rangetop options are much nicer than the drop-in. I prefer open burners *and* was limited to drop-in cooktop which meant Bluestar was my only real choice. No regrets there, I love it and would probably buy a range or rangetop (they call it a slide in cook top) from them regardless. For ed77, if you do a lot of wok cooking, get an open burner. I'll throw my vote to Bluestar but whatever brand you choose, open burner is the way to go. I had a sealed burner for quite a few years and always hated it especially when I used my wok. The reason is, wok cooking requires intense heat in the center tapering off toward the edges. With a sealed burner, you'll get high heat in a ring around the edge and a the center will be relatively cool. There is also a lot of heat loss up the sides which is not good. I'm very happy with wok cooking on the Bluestar. Now, when I drop cold ingredients in to the blazing hot wok it keeps on sizzling. I find my self moving faster now, much more like cooking in a restaurant kitchen. With my old cooktop, I always stood around waiting for the heat/sizzle to come back up cursing the whole time because my dish is being slowly boiled instead of stir fried.

If you mean a single hob cooktop with both gas and induction--NO. But various companies from Wolf, Gaggenau, Viking, etc. make one or two burner induction hobs that you can install next to a 1,2,3, 4, 5, or 6 gas hob. If you don't mind mixing companies, Cooktek makes some very powerful one and two induction units. They make a powerful induction wok hob and also 3,500 watt single and double induction hobs. Plus they would be a third of the price of a Gaggenau single induction hob. There are a number of induction/electric or induction/radient electric hobs. It might be interesting when someone releases a range with induction top and electric true convection oven, although one can buy a separate induction cooktop and install a single built-in oven (gas or electric) beneath it. Greg

> You prompted my memory: the person who had seen such a range mentioned Spain -- is that any help? This half gas/half induction cooktop is Spanish. Too bad the company that makes it may not live to see next week.... Alpes sold one a few years back; they're out of business too. I really don't get the point of mixed-fuel cooktops, and apparently neither do many others. The usual way to do this if you want, as already mentioned, is to use modular 12", 15", or 24" wide hobs and mix and match as you like. Some brands, like Gaggenau, offer what looks like a rangetop with several slots in the top that accept either gas or electric cooktops (or other items such as steamers or grills). There are some ranges that mix a gas cooktop and an electric grill. Smeg has one; I think they're some others.