I am using and Iritrool 1-10 gpm emitter screwed down to the minimum. They thread directly onto standard 1/2 sprinkler risers, which are cheap.

If you are set on KA, I believe KA has an speed cook/convection oven similar to GE's Advantium. The reason I chose the GE Profile line over KA was: 1.) the interior of the Advantium held a 9x12 pan, KA's did not (helpful for casseroles and brownies) 2.) I just felt the quality of the GE Profile seemed better than KA when I looked at them side by side. The Advantium comes as a wall unit that looks just like second wall oven, and thus does not require venting. So I would recommend that versus the OTR Advantium for your situation, which eliminates the venting question. As far as quality, I haven't heard anything about the light bulb thing. But, my last Advantium was an OTR and it was 4-5 years old and going strong when we remodeled. A friend of mine now has it over her range and it's still going strong at 6-7 years old. My new Advantium, 18 mos old, has had no problems at all. As far as how much use.... I use my advantium for baking and speed cooking way more than my oven. In fact, I rarely use my oven unless doing a large batch of cookies, or multiple pizzas, or a big turkey. Pretty much everything else gets broiled (fish), roasted (veggies), baked (brownies, biscuits, frozen breads,) or speed cooked (frozen meals, pizzas, chicken nuggets, etc) in the Advantium. The thing I love most is being able to pull out a frozen pizza (or anything else frozen) and throw it immediately into the Advantium. No preheating required and the pizza is done in less than or about the same baking time as recommended. Thus, the time saved is the preheating time, and you haven't wasted energy heating up a larger oven. So not sure how much you'll use it???? My guess is ALOT - I know I do! As I said, pretty much all I've said will also apply to KA's version of the Advantium --- but, the KA won't hold a 9x13" which was key for me... at the holidays, I was able to stack two 9x13 casserole dishes (sweet potatoes and green bean casserole) and bake them at the same time while the turkey was down below in the single oven. Hope this helps!

While Aprince's advice to go to a store to listen to a few is OK, the reality is that the stores usually don't have many connected, and there is so much other noise in an appliance store you won't be able to tell much. Also, your home's ductwork will be different, which will have an effect on the noise level. BTW, I am assuming you are having ductwork. If you are doing a recirculating hood, then my following paragraph on ductwork is irrelevant to you. But if you DO have ductwork, check what is its diameter. If it is, e.g. 6" diameter, that will make your selection easier because it limits your choices, as most (but not all) 600 cfm hoods need 8" diameter duct. If you will be installing new ductwork, make sure the contractor installs an 8" duct, and don't let him tell you that 6" is OK, or try to sneak 6" by you. Stand firm on the 8". Smaller ducts increase noise. Many complaints about noisy hoods are actually related to a too-small duct. Try to get a hood with baffle filters, not mesh. Mesh filters clog fairly quickly, and thereby lose efficiency until you put them in the DW. Baffle filters get just as dirty of course, but don't lose efficiency as they get coated with grease. Restaurant hoods only use baffle filters. My final advice is to try to get the deepest hood you can. Since I am sure you will be limited to a 30" width hood over your 30" Bluestar range, try to buy a hood that is closer to 27" deep (i.e. front to back) if possible, and if within your budget. At the very least don't go shallower than 24". You will find lower-priced hoods that are less than 24" deep, which will not provide enough capture area over your range. The 27" deep ones, while better, are harder to find, and more expensive. So you have some shopping to do! Definitely do searches on this forum about hood brands. Don't forget eBay. Many people on this forum have gotten wonderful deals on hoods there.

The Farberware MicroBrew makes two "coffee" cups (eg. 2 * 6 oz.) of coffee. Put the coffee filter section of the MicroBrew on the bottom coffee pot section, put a #2 cone filter in the basket, and add the appropriate amount of coffee. Put the top water chamber section on top of the coffee filter section and add water up to the lip at the top section (about 1 2/3 cups). FIRMLY place the top on the water chamber section: the gasket fit must be very tight. Microwave on high for 3-4 minutes depending on the power of your microwave. As the water heats, it expands and forces hot water and steam through the center cone and into the grounds, where it drips through to the bottom pot. The Faberware MicroBrew was supposed to be a big event for Faberware back in the early 90s. That apparently was not the case. If you don't like it to make coffee, hang onto it for a couple of decades - it's bound to be a collectors' item!