I'd get an estimate from an electrician to combine the two services into one. You probably can turn one of the panels into a sub-panel, fed from the other. You might need to upgrade the service on the main panel to handle the entire house. Once you have the estimate, compare the cost with the monthly additional cost of maintaining two separate services. It might be a while before this type of upgrade pays for itself. I don't see where there is a heat problem, other than the fact that you obviously have multiple furnaces (one gas, one oil). Assuming that they're in good repair, I'd stick with what you have. I don't see any advantage to going with an all-electric solution.

Since we're a family who loves to cook together, we thought about this one very carefully. Planning for separate zones was what made this work for us. Zone #1 is my main prep zone. It's the largest prep space, faces the family room and has the bank of prep drawers, pull-out double trash, MW drawer and knife drawer . Zone#2 is the secondary Prep area. It's between the sink area and my prep zone. Plenty of space, although it's long and narrow. It has the best views though! Zone#3 is the sink zone. DW to left, dish drawers and cabs are there, too. Zone#4 is the cooktop area with counters on both sides. Food storage, pantry cab, pull-out spice/oils & vinegars are in this area. Zone#5 is the bar area. It has a nice counter with bar glasses above, bottles and bar tools below. It's right next to the fridge, which is very handy for getting ice, as the freezer is a big drawer with the automatic ice maker and bin right there. Zone#6 is the French door fridge & the double ovens. There's tray and platter storage above the ovens and bakeware storage below them. The end of our extra wide peninsula is directly across from this area and there's the counter right next to the fridge for another landing/prep area. Zone #7 is on the far side of the island and, technically, in the family room. There's three bar stools and storage cabs below for my many cookbooks, small appliances that I don't use weekly and two more sets of dishes. I sit here and thumb through my cookbooks to plan meals and shopping. I also put seated guests to work there, if need be ;^ P

I just had the Blanco Multi-Level With Drainer. It is the 1 & 3/4 sink bowls with the drainer on the right. Great sink but there should be a disclaimer for its use. It is so deep (front to back) that once you add a backsplash and a fancy high arc faucet (Woodmere by Showhouse-Moen) there is NO room. The faucet barely sits on what is left of deck space behind the sink. I can't even operate the faucet properly because it hits the backsplash. What to do! What to do! I have looked for other faucets. But the finish of Showhouse's oil rubbed bronze was my favorite. Should my fabricator have set the sink closer to the front of the cabinet to have allowed for more space between the back of the sink and the backsplash???

As long as you use the same rating 10W30 and it is marked as meeting the SAE standard, it would be acceptable for use in your John Deere. (no fudging, like similar to the standard, we know about the SAE standard etc.) The large oil companies make a batch of oil to meet the SAE standard and then it is packaged out in to the retail containers, as is required by their sales. They make a batch of 10W30 oil to SAE standards for that grade of oil. They will fill and label the retail containers as needed. Fill for Shell, then filling from the tank for Walmart, the next for John Deere, and so on. When the tank is empty they make the next batch and continue filling as required by their sales on that day. You may see some difference between the manufacturers in the little things. One manufacture may add blue color to the the oil. The next wants it natural. Bottom line is they are all the same regardless of the vendor if they meet the SAE Standard. Same goes for gasoline. There is a large gasoline terminal near us, a couple of dozen 500,000+ gal tanks. The gas from these tanks go to all of the gas stations in the area, regardless of brand. This works the same for many items. One of my favorite memories when working through college, was listening to a customer explain for 15 minutes that the store brand milk was so much better, than that from the local dairy. If she had only known the difference between the store brand milk and the local dairy was the container into which they were filled. The milk came from the same tank and the dairy filled to meet the demands of the customer. She was so sure of her facts, and I knew the customer was always right.