No inside grill... they are beyond messy. If you’re looking at those, I’d take a look at Lacanche, although you’d have to choose a model slightly above or slightly below 30”. Wok ring comes with all ranges.

Thanks @megs1030. I decided to actually get a rangetop with integrated wok burner such Bluestar. Wolf cooktop with wok burner is very tempting too (36k BTU on the wok).

Have you seen the Wolf grill module? the drip pan and the ceramic briquettes can be put in the dishwasher too. Do you say grills are messy due to the smoke or the drippings?

I had a grill insert on an old JennAir and can count on my hands how many times I used it in 30 years. The splatter of fats cooking over high temps in an open grate was a pain to clean. There were too many surfaces to degrease. Note that the husband doesn't eat red meat so this was not from fatty cuts of stuff - pretty much boneless chicken.

Thank you @TBL from CT and @User. I got over excited about the possibility of grilling inside in Montreal's winter :D. Makes sense, the inside grill is off the list!

Useful info for me, as well, with a northern Alberta winter to deal with. I use a George Foreman currently, and it's not too bad for smoke/grease. Would it be worse than that?

Pardon my ignorance, but aren't cooktop grills open, without a cover? If so, then they will be much messier than a covered external grill, whether gas powered or charcoal powered.

Further, due to the potentially high velocity of the rising cooking plume, a higher than normally recommended maximum hood intake velocity may be needed.* This translates to an equivalent factor in CFM, depending on hood style. I would have to see one in action vs., e.g., a 36k BTUh gas powered wok to make any recommendation on relative air flow rate.

A hood with a largish reservoir below the baffles would be a good idea with these devices. Figure 4 of the Greenheck guide recommendations are based on velocity but also assume a large commercial hood reservoir. This is why for residential hoods where there isn't much internal-to-the hood averaging across the baffles, I have recommended the next higher column for cooking, i.e., 90 ft/min or 90 CFM/sq. ft. Residential grilling may require the char broiling level flow rate of 150 ft/min, and this still won't help splatter. Note also that hoods such as Wolf Pro hoods are designed for flow rates that they recommend, and going higher by a factor of 1.7 or whatever may lead to a fair amount of noise.

See @opaone's "commercial hood install' thread for insight into the scope of more efficient ventilation for such cooking endeavors.

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*Looking down from the hood, instead of seeing a hot pan surface evaporating oils and grease, mixed with combustion gasses that have partially transferred heat to the pan, one sees open flame, which will be expected to raise the plume temperature higher and thus induce a higher speed plume that must be entrained by the hood entry airflow into the baffle flow and not be allowed to reflect out of the hood.