If you go with a grill, you can always get a griddle pan to cover two burners and have the same results. However, a grill pan will not equal the performance or taste of a real grill.

There was a thread on this in the last couple of months. If search isn't working properly it may be worthwhile to go back through, say, December to find it. I vote for a grill (called a "charbroiler" by some manufacturers) and a griddle pan to place over two burners when desired.

Ditto the others. Nothing but a grill/charbroiler can duplicate the flavor, but a griddle can easily be replaced by a frying pan or two or a removable griddle plate.

Here is one source of excellent griddle plates at good prices. Note that I have no connection with the seller or manufacturer.

Here is a link that might be useful: Chef King griddles

Definitely a griddle. I have outdoor grill so would have no
use for grill inside.

If you've definitely decided that it will be one or the other, rather than six burners -- go for the grill. Just be aware that you'll need to beef up your ventilation so that smoke doesn't escape.

Both the grill and griddle are kind of a pain to clean. So be prepared for that. With a separate griddle pan that can placed on top of burners, you can simply lift it off and clean it in the sink -- much easier than trying to deal with a griddle attached to the range. With a grill, you can lift off the grates, but alas, the rest can be a bit of a chore.

I have both and use the grill several times a week. The griddle is used about four times a month, if that often. There is no question the grill provides for a better method of cooking (fabulous for grilled vegetables). Just make sure the venting is more than adequate.

I guess I'm in the minority. We're big breakfast fans, and I really want a griddle. Also, the griddle can often times be used as a warming plate. For indoor cooking, I use the broiler. If we're going to grill, it'll go outside on the BBQ -- but then we live in So. Cal. Maybe if I lived in a colder climate I might prefer the grill option, but I'd rather not have all the smoke and mess to clean inside.

I've been wrestling with this decision myself. Living in Wisconsin, no one wants to go outside & fire up the grill during a good part of the year.

Next question is which cooktop/ rangetop to get that has a real chargrill vs one of those reversible grill/ griddle pseudo chargrillers? And that doesn't require a home equity loan to afford? Or, am I stuck with deciding between Wolf$ & Blue$tar?

I dig the chargrill, I use it almost every day. Clean up is worth the trade off for the fantastic flavors it renders.
Sunday night, Northern IL, snowing like crazy, preheated grill, sliced onions lightly oiled and salted, Bubba Burgers...both simultaneously placed on my 11x13, 1500 F. steel grate. I turned the music off, so I could listen for the sizzle of the Bubba burger and onion . As I held my pilsner, I cracked a smile ... knowing this time I was making the onion cry. You wont get that from a fried egg on a grill.
I clean the grill with a wire wheel on the end of a drill.

Cheers

Griddle. My Twin Eagle grill is right outside the patio door. If I want something grilled I want the power of 40,000 BTU's to char it. I've found I use the griddle to toast buns, heat tortillas, and keep suaces warm.

Jim

Or, am I stuck with deciding between Wolf$ & Blue$tar?

One big disadvantage of the Wolf is their grill. While it is hot, it is also 'digital'-meaning on or off-It is not adjustable. For meats, no problem, but fo rvege, it can get too hot.

BTW, I clean my grill with a pressure washer when they need a thorough cleaning. If you don't have one, DIY car washes work just fine.