I have converted several by just drilling out the jets. I don't think the heat value of the gas is as important as the difference between gas pressure from the propane regulator and gas line pressure. Problem may be in finding a set of number drills and determining how big to drill it.

Glad to hear you are happy. The Webers get good ratings from Consumer Reports, as well. However, it's not quite the same type of grille as the Members Mark or the Virco, which have a more "professional" or restaurant quality appearance. I admit that looks were a large part of my decision to purchase the Virco. That it works well is of course very nice. I see no problems with the rotisserie other than the left hand warming shelf support interfering with the thumbscrew. Apparently this is a problem on one run of the Vircos. I fixed in in about 10 minutes with a dremel tool. For me, no biggie. The spit on the Virco is very strong and thick and looks like it could easily hold a 20 lb turkey. However, the Virco is not easily transported. It has high quality wheels, but the whole thing weighs about 200 lbs so I'm not planning on loading it into the truck and taking it to picnics. That's just not what it's designed for. Another good grill in the sub-$500 price range is the Great Outdoors grill series. These have 25 year burner warranties, and sound like they are excellent as well. Again, not a restaurant quality look, but like your Weber a well built functioning unit. In terms of temperatures... I frankly don't understand the preoccupation with temps over 500F. I don't think these extremely high temps are necessary or desirable for good cooking results. Searing can be done at 450F, indirect, or on the grill for direct heat. Roasting or smoke-roasting (which is what happens when you lower the lid) is best done at temps at or below 325. The rotisserie gives great results - the chamber only heats to about 150F - but who cares about that as long as the food is cooked properly?

I purchased Tramontina from Walmart when we opted for induction last year. I read lots of good stuff about it on Chowhound. I am very happy with the cookware and with the choice of induction. Originally, we were going to go with propane; we are in the NorthEast so everything is expensive here but natural gas is not an option for us. Two things sold me on induction. 1) the efficiency is somewhere around 85%, gas is about 1/2 of that. With high costs associated with both, the more efficient unit ends up costing less. I have a Bosch 800 series induction and can boil water much faster than my microwave - I'd say in at least half the time off the top of my head. The immediate response to power adjustments is incredible. 2) the lack of heat brought into the kitchen area. We do have central a/c, but don't run it unless the humidity gets intolerable in the summer. I like that the unit doesn't add additional heat to the kitchen area. The induction cooktop is super easy to clean. If you happen to spill something while cooking, you can lift the pot and wipe the surface clean. We don't fry, but if cooking bacon, you can layer the cooktop with paper towels or newspaper to catch splatter and simply toss them out when finished cooking. Since we have had multiple long term power outages these past two years, one pro for propane was cooking during loss of power. However, those same power outages have taught us that there really is not much that you can't cook on an outdoor grill. We lived off our grill in every outage we've had. Eggs, omelets, pizza, mac 'n' cheese - we've eaten very well each time. This past year, since I had tossed my old cookware, we even put our tramontina pots out on the grill when making meals. A good cleaning with barkeeper's friend brought back the shine. Induction is a great option and Tramontina pots are a reasonably priced option for cookware!

The story seems to get worse with each post. Let me make sure I understand the situation. You have a 14 year old oil furnace and burner which you have been servicing every year by the same company. Was the equipment installed by the current service company? Now the service company says your furnace was not maintained properly and it needs to be replaced. The temporary fix is to cement the clean out openings in the furnace. They recommend you buy all new equipment and switch to propane. Oil furnaces which are serviced yearly should not need replacement after 14 years. It appears the original installation was bad and the service company never pointed this out to you. It seems they took your money every year and now are now saying you need to spend money on something else. I think this is grounds for a law suit. You need to fire this service company now, and bring in a competent oil service company to see if they can salvage or repair you current equipment. Call the gas company and ask what are the plans to bring a gas line to your neighborhood and what would be the estimated cost to connect to your house. I am not sure if switching to propane makes financial sense. Get quotes and make a spreadsheet of all the costs of the options.