Thanks bayme and ewalk for sharing. IÂll settle and finish enough projects to get serious with software soon. Since retirement life has gotten harder with too many options (volunteering and friends needs). I value my time outside and my past, which is holding me close to Fishing, Firewood, BBQ/Smoking and Mechanics/Construction. These have been my interest vs vocation. For now IÂll try to get my links to work until I go back and see what IÂm missing with the open image option. Posting the HTML code in my text might be my mistake vs sharing the code as a link (to copy, paste, and search). Is a copy, paste, search that painful to open a link? More Project Examples: 1. I have not had many decent catches since 03Âs retirement (TX heat and droughts vs age, LOL). 2. Building grills and BBQ/Smoking/Grilling has been a challenge since 1970. 3. The present grill grew from a gas grill to where it is today over 25-30 years. http://i1019.photobucket.com/albums/af312/JOW_06/Joes6-28-02FishHarvest.jpg?t=1279929547 http://i1019.photobucket.com/albums/af312/JOW_06/Joes6-24-02FishHarvest.jpg?t=1279929740 http://i1019.photobucket.com/albums/af312/JOW_06/FishTalk4442.jpg?t=1279929953 http://i1019.photobucket.com/albums/af312/JOW_06/MesquiteSmokedRibsTradedForPecanWood.jpg? http://i1019.photobucket.com/albums/af312/JOW_06/MesquiteSmokedRibsTradedForPecanWood2.jpg? http://i1019.photobucket.com/albums/af312/JOW_06/ChickenFajitasCutTest.jpg?t=1279933610 http://i1019.photobucket.com/albums/af312/JOW_06/Grilling-Quing-Smoking2-17-07goodsmokew- http://i1019.photobucket.com/albums/af312/JOW_06/Grilling-Quing-Smoking2-17-07goodacesstofire.jpg? loger

Would one of those spatter screens with the fine mesh help with the grill pans? I don't really get the separate grill unit unless it's the full on indoor barbecue that Dlspellman mentioned. Some of the top of the line gas rangetops/ranges have 1800W electric grills in them. Those are supposed to work very well (though hard to clean) because they get to an extremely high heat. The Gaggenau units are the most similar. I'm not usually a watt counter, but I wonder if the difference between 1800 and 1500 makes a big difference--it sounds to me like it might be the difference between really great (but hard to clean) and just okay (but hard to clean). Since you can get a 1500 W portable electric grill for a lot less, and not have to dedicate counter space for it, or have separate ventilation, etc., I don't really get it. Hm... I don't know if the portables have the lava rocks and drip tray. Those features might make it worthwhile. But you could put a small piece of thin plywood under the portable, and use it on top of your induction unit, under the hood. (I use a grill plate, which is like a grill pan, without the pan part.) I'm putting in a 15" gas unit with my 24" induction unit. Probably from similar motivations to yours. In fact, one of the reasons for the gas (which is also good during a blackout) is to roast eggplants and peppers, etc., on, since I'm not a cook outdoors person, and don't have a barbecue. I have other uses for gas as well, of course, but that was the emotional "can't give up flames" thing for me. The biggest thing that made me actually go for it, and self-import the smaller induction unit I wanted, was the blackout thing, however.

Thanks for responding! 1)why flushing? I suppose it's cost savings but I'd have to ask. I'll speak to him about that. 2)not planning on moving within the next 10 years but who knows what's down the pike. DH works for railroad and seniority moves are possible, especially when the kids are older. 3) Consider heat pumps? I've read very little about them. Not a commom installation in my area but that doesn't mean anything when you're talking builder grade. We have NO idea what's involved in installing that. 4) Quality is definitely a consideration for us. This company is local, in business for a long time, and used throughout my community, and highly recommended. I've contacted other companies, but they did not show up for appts. It sounds lazy, but I'm glad SOMEONE thought my business was worth keeping their appt. 5)Flex is very common. We're soley attic installation due to slab only foundations and past building practices. Have never been in a house with soffits for duct work, not that it isn't used somewhere. 6) We're about 25 miles away. Judging by the state of our current system, corrosion isn't a big issue. Humidity control is a huge issue here. For the record, our current unit does a fine job of that and it's single stage and OLD. I've never felt uncomfortable when it's running and I'm a big wimp as far as that's concerned. Grew up in Missouri and not a fan of the summers here, especially since I'm a human space heater. Lived in KCMO before we moved here for DH's job, as a matter of fact. I miss home! Thank you for your opinion. I really like the idea of 2-stage for the efficiency and weather here.

Once you make your own barbecue sauce you'll never buy the bottled stuff again. I have two recipes I like. One is spicier than the other. Yesterday I made the Pecan Chewies I posted a while back. Man, those things definitely get two thumbs up. This sounds good, too. I may not get as fancy-smancy with the carrots as Miss Martha, though. COCONUT SHRIMP SOUP (Martha Stewart) 1 Tbsp. vegetable oil 1 Tbsp. grated fresh ginger (or 1 tsp. ground ginger) 3 cloves garlic, minced 1/4 to 1/2 teaspoon red-pepper flakes 1 pound (6 to 8 medium) carrots, peeled, halved lengthwise, and thinly sliced 1 can (13.5 ounces) coconut milk 1 Tbsp. cornstarch 4 ounces angel-hair pasta 1 1/2 pounds large shrimp, peeled, deveined, and tails removed 1/4 cup freshly squeezed lime juice Coarse salt 4 scallions, thinly sliced 1/2 bunch cilantro, chopped Heat oil in a large (3-quart) saucepan over medium-low heat. Add ginger, garlic, and pepper flakes; cook, stirring, until fragrant, about 1 minute. Add carrots, coconut milk, and 3 cups water. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; add to pot. Bring to a boil. Break pasta in half; add to pot. Return to a boil, reduce heat to medium, and simmer until pasta is al dente and carrots are just tender, 3 to 4 minutes. Add shrimp; stir until opaque, about 1 minute. Remove pot from heat, and stir in lime juice; season with salt. Ladle into serving bowls, and garnish with scallions and cilantro.