Does anyone have experience with the Wolf charbroiler? Do you find yourself using it often? Are there any non-obvious tradeoffs between extra burners and a charbroiler?
I'm moving from a 1000 ft^2 apartment in a city where I rarely grill due to lack of space/equipment to a house on the US East coast where weather may interfere with grilling outside for part of each year.
My wife is Hindu, so I hardly ever cook beef and I use a slow cooker for pork & lamb. We do eat a lot of chicken though and I occasionally grill peppers for molé. I slow reduce a lot of sauces so in my current small apartment the 4 burners are often a bottleneck.