So we could keep using our aluminum Whirlypop, I bought a cast-iron comal made by Lodge to use as the "adaptor plate" on my induction range. While it did work, I've only done it a few times as the experience was less than satisfactory. The popcorn took much longer to pop, and the paper towel I put under the comal (which I do all the time under cast iron) scorched so badly that it stuck to the cooktop and it took repeated applications of elbow grease to remove the scorched gunk. Maybe the stainless steel plate would be more effective? I miss my Whirlypop! Berner43, thanks for the heads-up on the brand you use.

First thing, to me, is how many cooks are in the kitchen at the same time? Both my wife and I are in the kitchen "doing our thing" at the same time. We had a range before, and one of us would have to "step aside" while the other used the oven or the cooktop part of the range. That was not convenient for either of us, soooo~~~When I redesigned the kitchen back in 2006 we went with separate wall oven, speed oven and induction cooktop. We find this arrangement very handy for the way we prepare meals. As far as the Electrolux Speed oven goes, We love it!!! It has been trouble free , all these years, (since 2006). It is our most used appliance. We use it for most everything except broiling, (it does not have an uncovered heating element above) so it can NOT broil. No biggie to us, as we like to broil outside, alto we could use the regular Elux oven for that. We use the speed oven a lot for both microwaving and "Speed Cooking". It bakes potatoes in 14 minutes, (including preheat), instead of 45 minutes to an hour, like a regular oven would take. It also convection bakes ,like a regular convection oven. It "Grills",I use that to make toasts~~~~toast comes out great alto it does have to be flipped and the speed oven has to "preheat" for a couple of minutes when using the "Grill Mode". The turntable must be used for Microwaving and Speed Cooking as the microwaves must be distributed evenly about the food, when microwaved or speed cooked. One can remove the turntable for convection baking, grilling or any type of baking where microwaving is not used. There have been posts where folks have said that they got the very best chicken they ever had using the "Speed Cook Method", ~~~~but~~~~it will make a "Mess of your speed oven", alto having a stainless steel interior, it "May be" easier to clean than the Miele oven, which has a different type of interior and we have seen complaints of the difficulties of cleaning some of the Miele Speed ovens. I have speed cooked turkey thighs, and breasts in the speed oven, fish, stuffed pork chops and all have come out great. I haven't done a whole chicken, so I can't tell you about that or the fun one might have cleaning the speed oven afterwards. We like the fact that the Speed oven is "Totally Automatic". Just chose what you want to speed cook and it does all the rest~~~~sets preheat time, speed cooking time and temperature, ratio of convection baking to microwaving, etc. It even tells you when to put the item into the oven and when it is finished, (timed out), it allows you to check the item for doneness, or correct internal temp, and allows you to add more time if needed~~sure great for folks our age, (70's). If you read reviews on the Miele Speed ovens you see that there is a bit of "Trial and error", until the best parameters are set up for "X or Y" dish that's just something I don't wanna fool with! HTH's!! Gary

I use a Moca pot and I can't grind as fine as an espresso grind. I grind midway between drip (or filter on my grinder) and espresso. If the coffee is too fine the pressure in the boiler can' t force water up through the grounds. Most of it just goes out the vent. I also prefer a medium/light roast because I can taste the fruitiness of the beans. Grocery store coffees (and even Starbucks) don't have fresh roased beans. Around my area there are several vendors selling beans that are under a week old. I would try to find one if you can.

And, with a conceptual boring bar big enough to fit a duct suitable for the flow rate of the hood, one could go out the wall via a larger circular duct dumping into an appropriate (larger) duct cap. My guess is that the equivalent round duct matching the losses of that rectangular one is about 4 inches. Depending on whether you want the hood to be effective for serious cooking, or just better than the microwave oven, a round duct of 6 to 8 inches diameter would be appropriate, pending what the hood actually calls for. Alternatively, one can also drive the duct vertical through the ceiling and roof. How easy this is depends on timbers not visible at present. If there is an attic, it may be convenient to angle the duct in the attic to a more optimal roof penetration point. Also, if an external blower is used, and there is space for it, a silencer can be added to the duct run in the attic. Ideally, you would use a 36-inch wide hood over a 30-inch cooktop. Front to back depth should be at least 20 inches, more is better. The lowest full power flow rate for the hood (over induction) should be of the order of 350 CFM, while wok cooking or searing might be better dealt with using 500 CFM. The blower ratings need to be 1.5X these values, or maybe a bit less if going straight out the wall. For any blower rated 400 CFM or greater, many municipalities will require a make-up air scheme -- another topic for another day.