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Which is the best Sherwin Williams interior paint?

posted by: mybrowneyedgirls on 03.23.2011 at 04:16 pm in Paint Forum

We are having our foyer, downstairs hallway, and upstairs hallway painted next week. It was originally painted about 5-6 yrs ago with Sherwin Williams Everclean paint, which was a bad product to begin with--it was supposed to be super washeable and it wasn't even slightly washeable. Ever mark and smudge remained after wiping with a damp cloth, and if you tried to apply the slightest amount of pressure to remove a mark, you may be able to remove the dirt, but the paint would come off with it. That is the reason we are repainting. Our painter uses SW paints, which is fine, but I'm not sure what will be best for our situation.

We have SW Cashmere paint in our formal living and dining rooms, and I love the look of it--buttery smooth. Since those rooms are rarely used, I've never had to wash the wall so I don't know about its washeability.

I want to find a paint with the beauty of Cashmere that is scrubable. Is Cashmere washeable/scrubable? Duration? I know it is supposed to be good, but how does it look? BTW, we are going to use an eggshell finish, which is like other manufacturers' satin. For some reason SW eggshell=other companies' satin. Thanks for any advice! Oh, and if it matters, we are using zero voc colorants in whichever formula we go with.


clipped on: 05.04.2013 at 12:10 pm    last updated on: 05.04.2013 at 12:11 pm

Best cookware for induction - Part II

posted by: eleena on 07.10.2010 at 11:04 pm in Cookware Forum

The original thread started in June of 2004 (see link) though the last post was in June of 2009 (isn't it amazing?)

After reading and re-reading it several times as well as checking reviews on other web-sites (Amazon etc.) for brands/lines (Sitram, Kitchen-Aid Gourmet Distinctions, etc.) recommended by the original thread posters, I came up with two words: All-Clad and Demeyere (well, three if you count All-Clad as two :-)

I was not ready to pay the price of Demeyere but wanted brushed exterior, so I decided to go for the (relatively new) All-Clad d5 stainless line, thinking that 5-ply should be better than 3-ply (original All-Clad stainless) and not much 'worse' than 7-ply (Demeyere).

I purchased a few All-Clad d5 stainless pieces (both brushed and polished because they did not have some styles in brushed) and I don't know what to think.

They look great and make me want to cook more (very important right now!) Cleaning them is a 'breeze'.

I compared my All-Clad skillets to Lodge cast iron on gas, an induction plate, and a Wolf induction cooktop (in the showroom where I was going to get it) - in part, based on the recommendations from the Appliances forum.

All-Clad outperformed cast iron every time - hands down - and cooked very evenly on gas.

HOWEVER, they did not cook evenly on either induction!!!

And it was not anything I was doing wrong. I did NOT use high heat and strictly followed the instructions in every way. In the showroom, the appliance manager (who herself has induction at home) was watching what I was doing.

Also, the handles on the skillets are VERY uncomfortable - far from anything ergonomic. I meed both hands to hold the larger skillet when there is food in it.

I did not expect this with All-Clad reputation and price. Before returning the skillets or giving up on induction, I wanted to ask a few questions first.

All-Clad owners: have you had any problems with YOUR cookware? Any thoughts?

Demeyere owners: are you completely happy with the performance of your brand on induction? Have you had a chance to compare it on gas? How does it compare?

A lot of new brands and/or lines have become available in the last few years. Is there any other "best" induction cookware to consider?

As All-Clad was not exactly cheap and I really need just one pan/skillet at the moment, I don't want the price (low or high) to be the primary defining factor. Just want a good quality and nice looking cookware that does well on induction and will last a long time.

Thank you for reading this long post.


clipped on: 04.25.2013 at 12:06 am    last updated on: 04.25.2013 at 12:06 am

Electric outlets in island

posted by: lau123rie456wise on 10.30.2010 at 09:02 pm in Kitchens Forum

Can you show me some pictures of your electrical outlets in your island please. I`d like to see where you placed them. Thank you.


clipped on: 04.20.2013 at 01:10 am    last updated on: 04.20.2013 at 01:10 am

Undermount AND drop in a sink at the same time?

posted by: mudworm on 08.18.2011 at 12:59 am in Kitchens Forum

What do I mean? Imagine the cutout is of exactly the same size and shape of the sink -- bowl(s) plus borders. Now, you drop the entire sink down the cutout. It may sit on some braces you rig up underneath, but it's not supported by the countertop. Now, you caulk all the way around the sink very nicely to warrant a seal.

The way I see it, you get the benefits from both worlds: you can still wipe stuff straight into the sink; yet, in case of a damage, you can still push the sink up the cutout without disturbing the counter top.

I'm planning on buying a Blanco 1 1-/2 bowl Silgranit sink. Having read the pain/risk in removing an undermount sink, the idea came to me. Part of me thinks that it will look quite unique (good); but part of me thinks it will look quite unique (bad).

I can't be the first one! Anyone got such a setup? Can you please post photos?


undermount drop in sink photo see it---how will diamond sink be cut into granite???
clipped on: 04.10.2013 at 03:34 pm    last updated on: 04.10.2013 at 03:34 pm

Beverage Cooler for Wine and Beer/Sodas?

posted by: mominthedubc on 07.01.2008 at 11:02 am in Appliances Forum

Is there a beverage cooler that can cool wine and beer and sodas in the same unit? Someone told me there is, but with white and red wines varying from 48 - 65 degrees and sodas or beer being at 40 degrees or cooler; I don't know if it can be done. I would like a small beverage cooler to put in the island for our white wine and my DH would like to put beer and sodas in there as well. Any such thing? Thanks


clipped on: 03.18.2013 at 04:07 pm    last updated on: 03.18.2013 at 04:29 pm

RE: Miele Coffee System - Fix it or Replace it?? (Follow-Up #13)

posted by: coastal_modern_love on 05.12.2011 at 02:03 pm in Appliances Forum

update please! I am replacing a Dacor plumbed model that basically started malfunctioning a month after the warrantee was up and the service people are baffled!! I am so tired of having these guys out here that I have decided to just replace it with the Miele. I am nervous though and have sat on this thing as a non-functioning hole filler until I get more responses on the Miele.


clipped on: 03.05.2013 at 01:34 pm    last updated on: 03.05.2013 at 01:35 pm

Any experience with a Miele or other plumbed-in coffee machine?

posted by: Vandit on 02.12.2012 at 10:05 am in Appliances Forum

Heavily considering a plumbed in cva4066ss Miele coffee system. Anybody have one? I think the Thermador is it's only competition but is not plumbed in as far as built in systems. Opinions? Starting a new home build and would be nice to add to my kitchen.


clipped on: 03.05.2013 at 12:46 am    last updated on: 03.05.2013 at 12:47 am

New River Cabinetry

posted by: olivertwist on 01.13.2013 at 10:02 pm in Kitchens Forum

Any experience with New River Cabinetry?
They're the less expensive version of CWP.

I thought I posted this question a few weeks ago but I don't think it worked because I can't find that post now. Thanks.


clipped on: 03.03.2013 at 09:11 pm    last updated on: 03.03.2013 at 09:11 pm

Warming Drawer Questions

posted by: deb52899 on 02.23.2012 at 01:25 pm in Kitchens Forum

We are getting a new island. We have the drawing, but the cabinets have not been ordered yet. It is a custom paint color, so we are waiting for the sample door for us to approve, and then we'll order cabs.

It occurred to me over the weekend that a warming drawer would be a neat addition. I've never had one, or even used one, but those warm cookies they pull out of them at Doubletree hotels sure are nice!!

So I started doing a little internet looking. I found Dacor that can have a custom panel (and is made in U.S.). Does anyone know if this "custom panel" means my drawer front? I would like the drawer to be the same as my island cabinet drawers (navy blue).

I also found a KitchenAid that can be used as a slow cooker too. I love that feature, and it can have custom panels too, but when looking online, it looks like you buy the custom panel in white or black. I emailed KitchenAid but haven't got a response yet.

The drawers in my island where I'd like to put the warmer are 24" wide, but can be changed to 27" wide. I see the warmers come in 24 or 27 - is that the size drawers I will need?

I thought maybe we could add this after-the-fact and have some time to think about it, but the designer says we should add it now if we're going to want it.

Thoughts, advice? Thanks!


clipped on: 03.03.2013 at 01:05 pm    last updated on: 03.03.2013 at 01:05 pm

opinions about downdraft vent for induction cooktop?

posted by: infohound2006 on 07.13.2008 at 02:12 pm in Kitchens Forum

I'd love to hear others' experiences with downdraft ventilation, especially with a high-power remote blower.

I really like the looks and advertised quietness of a downdraft vent for an island cooktop. And the Dacor with a remote 1600CFM blower is wonderfully flat under-cabinet -- it would only eat up some 4" of the interior cabinet space.
However, my DH and the salesperson advise a hood, that "smoke rises, so you're fighting physics". Is it really a bad idea even with a 1600CFM remote blower and an induction (i.e. non-gas) cooktop?

We're definitely not gourmet cooks, though we do cook curries, stir-fry, etc., so do want a vent that is sufficient job. However, I don't want the kitchen dominated by an overhead hood, and we plan an island range so we could see and interact with others while cooking. Since we're remodeling the whole kitchen (and roof) this is the time to decide.

Here is a link that might be useful: Dacor 36


clipped on: 03.03.2013 at 12:50 am    last updated on: 03.03.2013 at 12:51 am

Speed cooking ovens--Smeg?

posted by: wallycat on 01.17.2013 at 11:03 am in Appliances Forum

I happened to go to AJMadison site to compare all the speed cookers, which I assumed to be 3. Lo and behold, there was a 4th....(if you classify profile and monogram as 1 ).
Has anyone heard of this one? Tried it?
Please share if you have.


clipped on: 03.02.2013 at 11:24 pm    last updated on: 03.02.2013 at 11:25 pm

Miele oven Masterchef vs chef series

posted by: risotto on 01.19.2010 at 07:32 pm in Appliances Forum

We found out today that due to space limitations we aren't able to add the 30" double wall oven that we wanted. So, since we have been sold on Miele ovens based on reviews on this website, we are leaning towards getting a single 27" Miele oven. We are not sure whether to get the Masterchef or the Chef series oven. I understand the looks are a little different but otherwise they seem the same aside from fewer operating modes on the chef. Since I am currently using a 23 year old oven with no program modes, I don't think I will miss the other modes. Is there any reason I am missing for why I should choose the Masterchef over the Chef Series?

Thanks for any feedback.


clipped on: 03.02.2013 at 08:27 pm    last updated on: 03.02.2013 at 08:27 pm

36' Gaggenau or Miele Induction Cooktop?

posted by: miamirob on 07.31.2011 at 10:54 pm in Appliances Forum

I am writing to request input on the selection of a 36" induction cooktop. Based on features and element wattage, I have narrowed the choice down to two manufacturers; Miele and Gaggenau. (Other cooktops I considered, but in which I am no longer interested because they lack features, are Wolf and Thermador.)

Note: I have indicated next to each element if the element is paired with another element. (For those who may not be familiar with induction cooktops, some elements share a power supply with another element. This sharing or "pairing" requires one element to borrow power from the other element in the pair when the "boost" feature is used to get an element as hot as possible.)

Taking all into consideration, the Miele is less money. However, the Gaggenau has this neat metal magnetic control knob that I really like. Plus, the Gagganau big burner gets hotter than the same burner on the Miele. Also, being honest, the Gaggenau is a little more of a trophy appliance than the Miele because the control knob is very recognizable to some people. I guess the shallow side of me is a little impacted by that. But Miele is great product too. So if anyone has any thoughts, or better yet, actually has one of these cooktops, any thoughts would be much appreciated.

GAGGENAU 36' Induction Cooktop
Price $4,700

11" Element 1 - 4400 watts max (not paired)
8" Element 2 - 3300 watts max (paired)*
7" Element 3 - 2500 watts max (paired)*
7" Element 4 - 2500 watts max (paired)*
6" Element 5 - 1800 watts max (paired)*

Has timer that can turn burners off automatically - YES
Has countdown timer - YES
Has boil-over sensor - Need Info
Has rapid heat then return to normal heat level - Need Info
*Note: For power-boost to work, the other element in the pair must be turned off


MIELE 36' Induction Cooktop
Price $3,000

11" Element 1 - 3850 watts max (not paired)
9" Element 2 - 3350 watts max (paired)
9" Element 3 - 3350 watts max (paired)
6 5/16" Element 4 - 1900 watts max (paired)
6" Element 5 - 1900 watts max (paired)

Has timer that can turn burners off automatically - YES
Has countdown timer - YES
Has boil-over sensor - YES
Has rapid heat then return to normal heat level - YES


clipped on: 03.02.2013 at 04:42 pm    last updated on: 03.02.2013 at 04:42 pm

Anyone purchased from Goedekers?

posted by: kgolby on 01.21.2013 at 05:57 pm in Appliances Forum

I came across Goedekers website while looking for reviews on GE Cafe appliances I'm interested in putting in my kitchen. The prices they advertise are quite a few hundred dollars less than any store I've found locally plus there's no sales tax & free shipping. Just curious if anyone has purchased from this company before of has purchased appliances from another online company. Is it worth it or is it better to shop locally in case there are issues with the appliances?


clipped on: 03.02.2013 at 12:39 am    last updated on: 03.02.2013 at 12:39 am

Built in Coffee Maker

posted by: spruce40 on 07.27.2010 at 01:45 pm in Appliances Forum

Anyone using meile, bosch or thermador built in coffee makers? Are they worth the money? Do they make coffee and expresso?


clipped on: 03.01.2013 at 05:01 pm    last updated on: 03.01.2013 at 05:02 pm

Urgent ? re wall ovens - Miele 4844 Classic vs. E-lux Wave Touch

posted by: MizLizzie on 02.27.2013 at 03:29 pm in Appliances Forum

Well, I went off to purchase my 30" Wave Touch wall oven and warming drawer for about $3K only to discover the dealer just marked down a floor model Miele 4844 with a warming drawer and a microwave with trim kit. $2,995.

I know nothing about Miele ovens but all my friends w/Miele rave. No one has the oven, tho, and I know there have been temperature issues. This set up would ordinarily run more like $5,500 so it seems like a good deal. I will lose the temperature probe if I go Miele. My appliance guy, who I think is giving his honest opinion, thinks it is a no-brainer to choose Miele.

I have the rest of the day to decide, then my cabinet order goes in. I would welcome any thoughts and opinions. Is Miele over rated? Thank you.


clipped on: 03.01.2013 at 02:30 pm    last updated on: 03.01.2013 at 02:30 pm

induction cooktop suggestions

posted by: dks35 on 09.10.2012 at 09:28 pm in Appliances Forum

hi all,

we've been trying to choose an induction cooktop for our kitchen. after much discussions and measurements we have agreed that the 36" is not an option - space is limited, so it will be a 30", pure black cooktop. Among the the 30" cooktops we really liked the KA Architect II KICU509XBL rimless. It has very good functionality, hob placement and just looks great. We also like the functions on the 500 Series' Bosch NIT5065UC and hob placement is ok, BUT - it has aluminum looking strips of metal in the back and the front. And you apparently can't opt out of those. The NIT3065UC model (entry level) of Bosch is rimless but functionality is lacking. Other makers we looked at were GE and Electrolux - also not a very good set of options. The upscale models (Miele/Wolf/Viking) are out of our budget.
So my question is - has anyone had KA KICU509XBL or KICU509XSS (with stainless trim) installed recently and how do they fare? If you have Bosch 500 series - do you like it and does the metal strip trim go well with your kitchen design? Or is it more of a distraction? Any other suggestions?
thanks a lot!


clipped on: 03.01.2013 at 02:40 am    last updated on: 03.01.2013 at 02:40 am

Electric double wall oven: Wolf Miele Electrolux or Thermador

posted by: efficiency5 on 09.20.2012 at 08:11 pm in Appliances Forum

Have a chance at the following "deals":

Wolf L series double oven, floor model, 5 years old, never been cooked in, no visible defects: $6,000 (regularly $7,230)

Miele MasterChef recently discontinued but same as current model except handle style. Still shrink wrapped in box from reputable store: $4,500-$4,800 (regularly $6,000)

Also considering Thermador Masterpiece ($4,900) and Electrolux Icon ($3,700)

Main question: Are the Wolf and Miele actually good deals, especially the Wolf - still seems high for a 5-year-old oven?

***Here are some of the factors affecting my decision:

Replacing 7-year-old KitchenAid Architect that died.

Need a great broiler.

Miele - Worried about low temperature complaints - have these been resolved? Timer maxes out at 99 minutes and 59 seconds - annoying? Oven light is either on or off while you cook - no button. I don't think I'll use programming - is this thing easy to use the old fashioned way - enter a temp and go!

Thermador - how are they doing with reliability lately?

Electrolux - seems like the bargain, but read reports of oven dying after self-clean...starting to sound like those too-heat-sensitive electronic controls on my KitchenAid.


clipped on: 03.01.2013 at 01:08 am    last updated on: 03.01.2013 at 01:08 am

Miele Wall Oven or Electrolux??

posted by: mjfrusc on 02.11.2013 at 04:02 pm in Appliances Forum

We went to our local appliance store today to get pricing on appliances for our kitchen remodel. We gave him a list of the appliances we were interested in and while he was pricing them out we found a Miele Masterchef single wall oven with a warming draw. We asked him about it and he was willing to sell us both items for $2500.00. This Miele is a discontinued model (H4881BP 30" Single wall oven). It has never been used and comes with a full warranty along with the warming draw.

We were planning on getting the Electrolux Wave Touch single wall oven.(model #EW30EW55GS) and it is priced at $1899 and warming draw is $1000.

In addition, we would like to pair it with a speed oven and we are considering the Electrolux Icon Speed Oven or the GE Advantium. We like that the GE has more space. I saw a picture of the Miele oven with the Advantium and it looks good. I am not sure how the Advantium will look with the Electrolux wall oven.

How would you compare the two ovens? Anyone have the Miele and have you had a temperature control issues with this model? I have been reading this forum and people seem to be pretty happy with the Electrolux oven. We didn't considered the Miele due to the price, but this seems like a good deal.

We would also appreciate your opinions on the speed ovens.

Thanks for your help!


clipped on: 02.28.2013 at 05:41 pm    last updated on: 02.28.2013 at 09:34 pm

electrolux or miele induction cooktop over wall oven

posted by: bhoublon on 11.29.2010 at 05:07 pm in Appliances Forum

We want to replace our freestanding range (30 in) with an induction cooktop and single wall oven. I do not like the induction ranges.

We have been looking at the combination of Electrolux top / single wall oven, which is approved to be put together.
Also the Miele combination.

The Miele looks better imo, especially the wall oven, BUT the wall oven is 2x the money.
We tried our hands on the Miele induction, but found the controls very difficult to use. No experience with Electrolux yet.

What are the pros and cons ? What would justify the 2x price for the Miele wall oven?

Does anyone have experience putting an induction cooktop on top of a wall oven?



clipped on: 02.28.2013 at 06:12 pm    last updated on: 02.28.2013 at 06:12 pm

Miele Ovens

posted by: shar18 on 02.03.2010 at 07:23 am in Appliances Forum

We are down to the wire for our appliances and DH loves Miele. Considering the 30" Master Chef, Speed Oven and the Steam oven. Is this overkill? oh, the warming drawer too. Does anyone love/hate any of these choices, we have a friend who did the steam and is not impressed at all with the way the food comes out. Any thoughts? Also after much thought we are going to be brave and go with their induction over a gas rangetop. HELP and thank you...


clipped on: 02.28.2013 at 03:37 pm    last updated on: 02.28.2013 at 03:37 pm

speed oven with MW: Electrolux versus Miele

posted by: kaismom on 01.17.2010 at 04:51 pm in Appliances Forum

How do these ovens differ?
The price differential is about $1000

It looks as if they both do what I want. Feedback please....


clipped on: 02.28.2013 at 03:02 pm    last updated on: 02.28.2013 at 03:02 pm

RE: Please recommend a range hood (Follow-Up #1)

posted by: akchicago on 09.10.2012 at 12:09 am in Kitchens Forum

Between the two you've cited, at first glance, I preferred the one on eBay, solely because it has baffle filters. It is unusual to see glass hoods with baffle filters; most glass hoods have mesh filters. I prefer baffle filters because mesh filters clog quickly--sometimes with even one session of hamburgers-- and if you don't clean mesh filters often, their efficiency is compromised. But on second glance, I see that both the eBay hood and the Overstock hood are only 20" deep - that is too narrow and won't cover your front burners. Your hood should at least 24" deep. What would be the point of going to the expense of a hood, plus the additional 6" width over your 36" cooktop, if your hood won't cover the front burners?

Both hoods are 860 cfm, yet both only require a 6" duct. That's good if your home has a 6" duct and you cannot install a wider diameter duct. But typically a hood with more than 600 cfms requires an 8" duct. That's because you will get a very noisy hood as all those cfms are pushing through a duct that is only 6". The duct for 860 cfm hood should be 8", or, no matter what, the two hoods you are looking at will be noisy. If you have a 6" duct that you cannot change, and you don't mind the noise, there are other hoods out there to buy that would be more than 20" deep.

The other factor is how you feel about glass. It will show every splatter. Some people don't find this to be a problem; it is a kitchen after all. Others are bothered by the splatters on the glass, and have to clean it after every single use. You know which type you would be. Also, dust will settle on the glass top and be visible. Dust would settle on a stainless hood too, but won't show instantly. This is a personal preference thing, but keep it in mind.

Jane's linked Overstock hood

Jane's linked eBay hood


clipped on: 09.10.2012 at 12:42 am    last updated on: 09.10.2012 at 12:42 am

Almost Finished...lots of pics

posted by: michelle16 on 09.09.2012 at 08:28 am in Kitchens Forum

My kitchen is not completely done, I will post more pics and details when it's finished. Still waiting on a glass door and draw from the cabinet maker.Still need backsplash, am thinking of something unique from artistic tile since I only have one wall of backsplash. Still need curtains and light fixtures are on backorder till October 8th.Thanks to all who helped me along the way.Michelle


clipped on: 09.10.2012 at 12:38 am    last updated on: 09.10.2012 at 12:39 am

Appliances - Go With Our Mixed Bag or All Thermador?

posted by: EstimatedEyes on 08.12.2012 at 09:19 pm in Appliances Forum

After months of research and honest analysis about what we need/want we settled on the following for our remodel --
Thermador 36" CIT365KBB induction cooktop
SubZero BI36U 36" built in fridge
KitchenAId KUDS30CXSS (or similar) dishwasher
AROFSHGE-230 American Range dual fuel double wall oven
Custom insert hood liner/vent system tbd

I really wanted the AR ovens with the french doors, one gas, one electric, and 15,000 W broiler -- especially with the move to induction. My wife really wants the SubZero -- we had one in our last house and just loved it. To afford both, we compromised by saving a few bucks on a KA dishwasher v a Bosch or Asko.

Before we pull the trigger, however, we are considering whether we should switch to the following all-Thermador set up --
36" induction CIT365KBB
36" built-in refrig T36BB820SS
Sapphire series dishwasher DWHD650JFP
30" double wall oven PODC302J
vent hood insert VCI236DS

That would save us about $3,500 once the price of the ventilation system is thrown in. :) The trade off is I give up the AR and wifey gives up the SubZ :(. But the Thermador fridge was our second choice, the Prof. series oven looks pretty good, we will have a DCS grill a few steps away to feed my need for flame, and we get a better (maybe) DW with the third culinary rack we wanted. And the vent system is "free". It's a hard deal to pass up, given the savings.

SO -- what do you think ... go with the results of our months of obsession and analysis, or follow the money?


clipped on: 08.23.2012 at 02:48 pm    last updated on: 08.23.2012 at 02:48 pm

RE: Reasonably Priced Dishwasher Needed (Follow-Up #1)

posted by: deeageaux on 08.21.2012 at 03:46 pm in Appliances Forum

An $800 budget is penty reasonable.

Dishwashers are the kitchen appliance that is most difficult to manufacture reliably.

I would only consider a manufacture that has at least 10 years experience making dishwashers.Therefore I would exclude Samsung.

If you put a high value on quietness and energy efficiency I would go with Bosch.It is a European style dishwasher that does not have a food disposer.

If you want an American style dishwasher with a food disposer and a powerful heated dry element KitchenAid(made by Whirlpool) or another dishwasher made by Whirlpool such as Maytag,some Kenmore,and obviously Whirlpool brand is probably your best bet.

Are you looking for a fully integrated DW or full console DW?


clipped on: 08.23.2012 at 12:17 am    last updated on: 08.23.2012 at 12:17 am

RE: Need dishwasher that washes and DRIES (Follow-Up #15)

posted by: mimi922 on 12.30.2011 at 02:10 am in Appliances Forum

Sorry sent wrong link for bosh review as well not sure how to attach link. Have put it here but apologize if it doesn't take you there. It is found at www.


clipped on: 08.22.2012 at 11:36 pm    last updated on: 08.22.2012 at 11:36 pm

RE: Need dishwasher that washes and DRIES (Follow-Up #14)

posted by: mimi922 on 12.30.2011 at 01:58 am in Appliances Forum

I can sympathize with you. I just posted my issue on what to replace my electrolux dw with. I have done so much research it is making my head spin. I reaearched Bosch and have attached a review I have read which has made my decision not to get a Bosch. K.A. Kude 70 series have side vent and does leave moisture on cabinet. So not good problem there. Meile seems the best choice as it does have a fan to aide drying and seems plastics dry fine in Meile. It is the cost that one must wirpgh out. I would say stay away from electrolux, made by Frigidaire. K.a. Is made by whirlpool. If not for side vent, that may have been a good choice. I like you am hoping to find an answer, will let you know if I find something


clipped on: 08.22.2012 at 11:34 pm    last updated on: 08.22.2012 at 11:35 pm

Need a new refrigerator, any recommendations on which one?

posted by: prairiemoon2 on 08.10.2012 at 02:26 pm in Appliances Forum

I usually use Consumer Reports for a starting point on purchases. I used to think they were pretty objective and really put a product through it's paces. I've made some pretty happy purchases using their reviews. But, I have in recent years, bought their highly rated and been disappointed.

So I tried to read the reviews by customers online. But lately, I have my doubts about how helpful the reviews are. For one thing, you get a lopsided view because more people post a bad review when they are mad about a purchase that didn't work out, then people who have no problem with it and don't get online to review a product. For another, I do wonder if competitors and the companies themselves might 'plant' reviews to influence the consumer.

Still...some of those stories in the reviews are hard to ignore. I've read horror stories of refrigerators that leak and make unreasonable levels of noise, all the way to stories of how compressors had to be replaced within months of a purchase. Bad technical support, when a problem does come up. And it's pretty much across the board. Every brand. Even the highest rated on Consumer Reports, the Whirlpool. And I see that Whirlpool now owns Amana, Kitchen Aid, and Maytag, which is a big disappointment because it doesn't seem like it is a real choice then. One of the only purchases I made in recent memory that I didn't do any research on before buying it was a Whirlpool dishwasher, that I absolutely hate, so I'm not feeling very positive toward Whirlpool.

Growing up we had a Frigidaire refrigerator that lasted 25 years. Now this last one, was an Amana and it's 15 yrs old and the freezer won't keep anything frozen. The refrigerator has typically been the least problematic in the house. We have never called a repair person for a refrigerator. And I'd like to keep it that way.

So, does anyone have any experiences with refrigerators or recommendations that could point me in a direction?



clipped on: 08.22.2012 at 10:33 pm    last updated on: 08.22.2012 at 10:33 pm

RE: Help with Convection Wall Ovens (Follow-Up #3)

posted by: rhome410 on 11.18.2011 at 05:04 pm in Appliances Forum

To possibly confuse you even more...

Wolf also has a "dual convection system." There must be something to the technology because I use convection more in this oven than any other I've had (which is too many). In others I experienced overbrowning and drying with convection, and sometimes browner results on edges. I didn't expect to notice a difference, but I do.

I use the "Convection Mode" most, that's described in the link below, for multi-rack baking. I can do 3 pans of cookies, 2 big pans of granola, or 2 roasting pans full of chicken pieces without turning the pans or swapping them partway through. I couldn't do that with any other oven I had and get the even results from one pan to the other, and all the way across the pan.

Wolf explanation of their dual convection:

Wolf's other convection modes:

And they have a good user's manual you can look at online that describes all their modes.

The Monogram has GE's own Reverse Air Technology, which for me, didn't work AT ALL. I had widely varying temperatures and half-white, half-brown pizzas to prove it.

I don't at all intend this to be a Wolf commercial... But I've never used Electrolux, KA, or Viking.

Here is a link that might be useful: my oven experiences explained on my blog


clipped on: 08.22.2012 at 10:25 pm    last updated on: 08.22.2012 at 10:25 pm

Help with Convection Wall Ovens

posted by: PepperFarm on 11.17.2011 at 11:28 pm in Appliances Forum

We are unsure which model of a double wall convection oven to purchase. Some ovens (Viking, Wolf) offer a pure convection cook mode that offers the option to only use the back convection heating element and its fan to bake. Others (Electrolux Icon, Kitchen Aid and GE Monogram)do not offer this pure convection cook mode. Their "convection bake" utilizes a mixture of all three heating elements together (back convection, bottom and top thermal) along with the fan. They do not offer the option of baking with just the convection heating element and fan. Brands such as Viking and Wolf offer both types of convection baking. Does anyone have experience baking with these ovens. Does it make a difference to bake with just the pure or solo convection bake option as opposed to convection baking with all 3 heating elements. Is it worth spending several thousand dollars more for some of these brands?


clipped on: 08.22.2012 at 10:22 pm    last updated on: 08.22.2012 at 10:22 pm

RE: kitchen layout suggestions (Follow-Up #1)

posted by: buehl on 10.14.2008 at 01:24 am in Kitchens Forum

Trash Pullout(s): If you're kitchen is large, you will probably need 2 sinks...prep and main/cleanup. One of my biggest regrets is that I put our only trash pullout at the main/cleanup sink, not the prep sink. It's across a 6' aisle from the prep area.

If you have the room, be sure to put a trash pullout at both sinks; if you cannot fit 2 (and I couldn't), consider putting it at the prep sink. Yes, during cleanup the trash gets used...but I'm prepping more often & for longer periods than cleanup so it would have been better to have it in the prep area.

Base Cabinets: Rather than pullout shelves (a.k.a., roll out trays (ROTS)) behind doors, consider mostly drawers. Drawers require one motion to open/close...pull the drawer open/push it closed. ROTS's OTOH, require you to open the door(s) and pullout the shelf, then push the shelf back in and close the door(s)...but the door(s) must be fully open to pull out the shelves and you cannot close the door(s) until the shelves are completely back inside.

Full-extension, Soft-close Drawers: Full-extension drawers (pull out all the way) are a must. Soft-close is a luxury that is well worth the extra you pay in many cabinet lines. Soft close drawers (and doors) only need a gentle shove to close...a couple of inches before they close they are stopped and very gently pulled completely in. Probably the most well-know vendor of soft-close drawers/hinges is Blumotion (Blum hardware).

Design: When designing your kitchen, think of and design around the various zones in your kitchen. The "work triangle" while it still has some validity, has been somewhat superseded by "zones". Storage zone, prep zone, cooking zone, serving zone, cleanup zone; then there are the "centers" beverage center, snack center, message center, baking center, etc.

Gadgets/Neat Ideas:

  • Tapmaster
  • NeverMT
  • Foot Pedal for trash pullouts
  • Airswitch
  • Soft-close hinges & drawer glides
  • piano hinges to utilize the filler space b/w the top of the refrigerator & cabinet above.
  • 4" Broom closets
  • Filler Pullouts to utilize the often necessary filler (3", 6", 9")--both base & wall
  • Windows down to the counter--both traditional/straight and bays and bows

I recommend you read the "Read Me" thread linked below. Then check out these threads:

Thread: Best advice from this forum

Thread: What do you wish you had done differently?

Thread: Now that I have [X], I think I could have lived without it (2007/2008 thread)

Thread: List of stuff in kitchens?

Thread: Scrimp on this, Splurge on that....

Thread: Cool cabinet 'insides' ideas...

Thread: Full-extension: on some or all drawers?

Thread: another list - what are the must have kitchen features?

Thread: Stone Information and Advice (& Checklists)

Here is a link that might be useful: Read Me If You're New To GW Kitchens!


clipped on: 08.22.2012 at 10:20 pm    last updated on: 08.22.2012 at 10:21 pm

kitchen layout suggestions

posted by: cindymomtofour on 10.13.2008 at 10:03 pm in Kitchens Forum

I am planning a new large kitchen and coming from a kitchen I can reach everything from the middle of. I don't know what important features to include in my new kitchen. Looking for input on must have's, appliances people love, especially large refridgerators, and where to store or place things. Also if anyone did anything that was a mistake that I might overlook please let me know. Thank you all!


clipped on: 08.22.2012 at 10:19 pm    last updated on: 08.22.2012 at 10:19 pm