I can't imagine it is a good idea to do ANYTHING to attract mosquitos to your yard, even if you plan on killing them later. You only have to miss a couple and the whole cycle starts over again. If you live in an area with wetlands, you are going to have to live with mosquitos, that's all there is to it. You can treat and treat, but mosquitos go with wetlands. I come from MI, a watery state with mosquitos as the state bird! You'll never kill them all, and using a lot of pesticides will just kill the critters that eat mosquitos too. The best you can hope for is balance. Here's some suggestions: Number ONE, GET A BAT BOX! I work in a damp, wetland area that has gazillion bats, and the mosquitos are under control, not an extreme nuisance. Bats are outstanding mosquito control. Place the bat boxes high up in trees away from your house. The more bats the better! Bat boxes usually come with instructions on how to install them. You can also put them on buildings. Proper placement is vital to insure you get bats. Place them too low and the bats will not use them because predators can get to them. Nothing beats bats for mosquito control. Another option is a purple martin house, but they are a little harder to attract. Next, cover yourself with effective repellants and protective clothing when you are outside. If I lived in a highly mosquito infested area, I would maybe invest in one of those pricey carbon dioxide foggers. Confuses the daylights out of the bugs. Another option is to install smoky citronella torches around your patio. You need quite a lot to discourage the bugs, but they work very well. I have a tiny patio, and I use citronella candles in pails, all around the patio, they work well. You can also buy mosquito coils that you light, they work good too. As a last resort, consider screening in your patio. That's what my folks did, they can now sit out there at night and enjoy the yard at their leisure without the mosquitos! And indeed, make sure you have no areas of standing water around your house, because that's where the mosquitos breed. You can use the dunks for birdbaths and decorative ponds. But elimiate yard gear and tires, etc. that collects water.

I have checked with my insurance company. They don't care if I put a commercial, non-residential range in my kitchen. I'd notify them in writing before proceeding, of course. Weight should not be an issue. 36-inch to 48-inch ranges weigh from 600 to 800 pounds, which is about five people. The basement is unfinished, so if I measure any deflection I can sister the joists or even add a post. I've talked to a local restaurant supply store. They are happy to sell me a used range. For a new range, they want to sell to a business, which I can do. They will only deliver to my front door, will not install, and the range will have no warranty - all perfectly understandable. The applicable building code has no provision for commercial appliances in residential dwellings. Then again, I've never pulled a building permit just to buy a new kitchen appliance. Interestingly, the code says nothing meaningful about makeup air or required CFMs in residential kitchens - I will look again, though. Visually - hmm. I did a quick sketch - maybe I can make this look palatable, maybe not. So, this brings me to the original issue, which is function and safety. I have friends with commercial ranges in their home kitchens. These ranges don't set the kitchen ablaze, nor do they turn the kitchen into a sauna, nor do they brand you like a calf if you brush up against them. They are not ''on'' at full-bore 12 hours/day, jammed in a room with more ranges, broilers, griddles, ovens, fryers, all working non-stop. I believe that, if properly installed with appropriate clearance to combustibles and appropriate venting and professionally installed gas connections, a commercial range is just as safe as any range. When I add the fire suppression and gas shut-off, I think it'll be safer. But I do need to get the venting right. This house is leaky, but hopefully as we work on it, it'll get tighter, and I don't want any backdrafting. The way I see it, the exhaust and makeup issues I'm wondering about are not unique to commercial ranges. Someone planning a 60-inch "professional" range with char-broiler would face the same issues. I know that discussions about commercial appliances on GW tend to elicit cautionary responses, which I understand and appreciate. But, for the purposes of planning HVAC, let's forget the "commercial" aspect. Let's pretend I'm planning a 60-inch Bluestar and for some reason I like to cook with burners on high and the oven door ajar and the char-broiler blazing.

Jacobsfamily: Yes, the Bluestar oven works great for Jewish holidays. It is like the old-time pre-computer ovens, and indeed the Bluestar has no computer electronics. There is a light next to the oven temperature dial that glows when the oven is heating and turns off when it is not. You can raise the temperature when the light is on and lower it when the light is off. On yontefs we keep the oven on and also the simmer burner. Last Shavuos we kept the oven at about 200° just for reheating but we went through all our food so we also baked a chicken at 400°. We used the burner to cook fresh vegetables and to reheat soups and stews. A couple of things to be aware of : 1) The Bluestar doesn't have a Sabbath mode because it doesn't need one -- the misnamed "Sabbath mode" is a result of trying to deal with computer electronics that digitally control temperatures and turn ovens off after 12 hrs. 2) Because of the way the Bluestar is wired you need to have the burner(s) you plan to use already on before yontef begins unless you cut power off to the range (unplug it) -- but then, although you could turn on more burners by igniting them from a flame (without triggering the electronic ignition), you couldn't use the oven. My husband has toyed with the idea of having an electrician friend separate the wiring and make the burner circuit separate from the oven, but I'm fine using one burner and the oven... and it would almost certainly void the warranty. TeacherSuzanne: I do not have a grill. I do know that the Wolf grill works differently than the Bluestar. The Wolf is either on or off; the Bluestar has an adjustable temperature. Try asking on the Bluestar thread or start a separate thread about grills. Have success, Ellene

''I'm just trying to understand. Is there a reason why you don't want to grill? Just trying to understand why you want to broil if you have a grill handy?'' Are all you sadists trying to shame me into being a real man and, gasp, grilling outdoors?! I knew women had a cruel streak, but golly! During the nice days of spring, summer, and fall I do use the gas grill - so that's about a month each year. Feels like it, anyway. The rest of the time . . . this week, for instance, it has been about a wet 34-38F, raining with occasional light hail. I'm not sure there's been more than 5 genuinely sunny days since October ended. Today we are a pleasant 32F with periods of wet snow, tonight is supposed to be 20F with snow/freezing rain. I could put on my rain gear and stand, shivering and dripping in the soaking wind, in front of a steaming grill watching my chicken turn soggy. If I had an umbrella, it would be better. I'd merely be shivering. No, what actually happens is that everything in my backyard gets covered with tarps in November and doesn't get unwrapped and scrubbed down for mold until April. I hardly even set foot in my backyard during those months. One January, I took a wrong turn and found myself standing in a 6'' pool of water out there - the drain had clogged and the patio where the grill lives had been underwater for weeks, maybe months. I admit it. I am a wimpy Californian. I live in a place where we get 42 inches of rain a year and everyone is Vitamin D deficient. Sigh.