The upper Kitchenaid microwave oven should have the convection and/or steam cooking option. Plus the microwave can brown and crisp foods. Bottom line this gives you 2 convection ovens. I use my upper convection microwave often for small casseroles, pizzas instead of heating up the large oven. Both ovens work really well. The controls and elements have 5 year warranty. Charly

There are free programs for screen captures. For myself I simply click the 'Print Screen' or 'PRN SCRN' up beside the F12 button. Then open your photo editing software and paste it in. In MS Paint (click Start, All programs, Accessories, Paint) you click Edit then Paste. MS Paint is not very versatile, others programs allow you to crop what ever part you want. But you need text not an image or you cannot paste it in Google In your case can't you place the cursor in front or behind the file name you need and drag across it to highlight? If so once that is done simply right click on the highlighted text, click Copy in the pop up menu then right click and paste it into your Google window.

Definitely worth considering burner size, both wattage and dimensions. For example my new Bosch is technically more powerful than my old Frigidaire but that power can't be delivered to an 8 qt tall stockpot because the pot is only wide enough for two rings. So I either need a larger diameter pot or will have to put up with roughly 50% longer boil times than I'm accustomed to. On the other extreme, I just spent a week with a (discontinued) Kitchenaid that didn't have one burner large enough to be suitable for a 12" skillet. Speaking of that Kitchenaid, if you haven't used touch controls I recommend trying them out before committing to them. I thought it would just be a learning curve but at the end of the week, having used them several times daily, I can say I hate them. The venting on my new range is audible but not objectionable. Probably about as loud as a quieter fridge. It does seem to throw more heat into the kitchen though. I went through 3 wall ovens before getting this range, and none of them ever stopped me from high heat roasting in the summer. I don't know if that issue is common to slide-in ranges, but it's another disappointment. Although I haven't used my range much, my initial impression is that simmer control is inferior to my old cooktop, as is evenness of heat. All electric is NOT created equally. I'd look at consumer reports. People might not like their testing methods but it's something at least. Probably better than the subjective comments you'll read here. They don't seem to have tested my Bosch, but it would be interesting to see how they would have rated it. I bought the Bosch having done zero research as I was more interested in having a brand name in this house which I'll likely sell in the near future. Even that decision may have been flawed because the SS is entirely different than that of my 800 series washer. I'd second GD's recommendation to at least consider induction. Prices are coming down and by all accounts performance is infinitely superior. I'd have gone that route if I was planning to stay.

Having ANY dryer or machine work for 13 years with no service calls, Somebody is doing something RIGHT. So its 27 years old, good4U. You probably have a lint build up just under the lower heating element and thats what you are smelling. You didn't mention how many are using this dryer, not that it matters if its 27 years old, and hasn't been worked on in 13 years. It probably needs the front glides and rear cheap bearing, and belt, and idler pully. So this dryer doesn't owe you a cent, for all these parts, and labour, the tech should be able to do this in a hour call out, if you are not way out in the boon docks. Because the tech has not opened it up to clairify the cost, lets say all these parts and 1 hours labour, at 60 hour to 80.00 that some charge now. And parts at 80.00 as I don't know what they charge in your area, as I am in Canada. Most of the new high end dryers a call out for them is 150.00 plus and they are new, yours is 27. Always good to hear about the old stuff still doing its thing. Brent@CanBC