I second hvtech's recommendation of downloading specs and find out what may or may not fit without some carpentry and cabinet-making skills. IIRC, most of the "hating" about KA ovens was the problem with some pre-2012 units (both wall ovens and and ranges) that Whirlpool sold under its KA and Whirlpool Gold brands (and maybe Jenn Air, too). . Some owners (not all) found that using their oven's self-cleaning function could sometimes damage the controller board. Others found that self cleaning tripped an internal "over-temp" breaker that protected the circuit boards but which only could be re-set after disassembling the oven to get to it. My recollection is that WP installed a higher capacity circuit cooling fan starting with the 2012 models and that is supposed to have fixed the self-clean problem. FWIW, Consumer Reports performance testing of wall ovens currently gives highest marks to WP made ovens with a couple of GE models and a Bosch model also on the "recommended" list. Electrolux is a bit below CR's top tier ratings, but the membership discussions here have generally been positive and generally give higher marks than CR's testing. (The differing views are most likely due to differences in perspectives between CR and GWers rather than CR being deliberately and obtusely prejudiced against the brand or GWers being self-deluded victims of their own expensive tastes.) The most current CR membership surveys on product reliability (10,300 member responses on ovens) showed GE having a 7% problem rate followed by Frigidaire at 8%, Kenmore at 9% (Kenmore ovens being made by for Sears by a variety of different manufacturers), and then Whirlpool and Kitchenaid at 10%. Apparently, not enough CR members bought other brands (Bosch, Electrolux, Wolf, DCS, F&P etc.) to generate meaningful reports on those other brands. CR's fine print also says "Differences of less than 3 points aren't meaningful." So, the data indicates that there is some durability differences between major brands, but not enough to matter. I'm not sure what you meant by "what's new and exiciting out there?" Do you have a budget or a price range? If you are you just looking for a single oven to slot into the existing space, there's not much new and exicting for electric wall ovens except the availability of widegets and apps for some. (Do you care about having a chicken nuggets function you can run from your iPhone?) If you would consider some additional carpentry, you might be looking to add a regular 30" oven along with, maybe, a "speed oven" or "combi-steam oven." Some folks call speed ovens "glorified microwaves" but others found them useful as a primary kitchen tool. Combi ovens (sometimes called "convection steam" or "combi-steam" ovens have gotten a boost in interest from being a favored tool of Modernist Cuisine and its readers . I think we've had a couple of threads in the last year or so where folks discussed whether to dispense with a regular oven. My recollection of the conclusions were: (a) combis are very expensive; (b) many people think the capacity is too small to be the only oven; and (c) only one model (Miele?) has a broiler. If you research this and find that your are interested in a combi unit but not addting a built-in one to a wall stack, you might want to check out the toaster-oven sized counertop versions from Electrolux and Cuisinart. The little, $299 Cuisinart CS)-300, seems to have developed a bit of a cult following among bread bakers and folks on the chowhound cookware forum and Consumer Reports seems to think it does a good job as a counter-top oven in addition to the steam functions..

Is the residue slimy/moldy, or a particulate? Perhaps it's a reaction between your softened/treated water and your usual choice of detergent, possibly the liquids. Aiming for something low-sudsing to deal with potential oversudsing during EcoActive ... Any HE powder, although they are getting difficult to find in some areas. Tide & Gain seems most prevalent. Fab powder tends toward low sudsing ... but is a bit difficult to dissolve so probably isn't a good choice for cold water. Fresh Start powder, if you can find it. It's available online by the case (6 bottles) at BuyItByTheCase.com Foca (a Mexican detergent), but the "dosage line" is tight to avoid oversudsing. I can't use more than 2.5 to 3 oz. (measured with a 1 oz. powdered drink mix scoop) for an average-soil load or I have a suds cake up to the lid during EcoActive, and my water is ~11 grains hardness. I add up to 3 oz. more after EcoActive depending on the load conditions. I've heard that Cheer BriteClean, or some such Cheer formula, is low sudsing, but haven't yet tried it. Also consider Sears Ultra Plus. I've heard raves about it.

About 25% of the book. Though there have been occasions when I have enjoyed the book up to the halfway point and something then happens that totally POOFS! the magic feel, and I will fasforward to the ending. This is mainly for closure. If the ending is just horrible I then toss the book, but if it is intriguing, I will go back and skim to the finish. Woodnymph, I have both Hilary Mantel's novels and am having the same problem as you. These are books I should enjoy but somehow I'm missing the bus. I havent given up yet though. Re: Garcia Marquez - I really x3 tried with One Hundred Years of Solitude, but was just baffled. I hated it. It was for book club so I did manage to get through the whole thing but decided that this type of magic realism is not for me. :)

Stainless steel dishwasher tubs are *supposed* to be for retaining heat for convection drying (i.e., no heating element) of the dishes. I can't attest to their efficacy, but I'd think that would work better than the alternative. Barb, Why would you be able to put pans in a drawer dishwasher and not a regular one? You should be able to find the same settings, etc., in both models. You can fill up your DW with pans, and then have clean forks. :) Because of drought, I've been working at using more pans and large bowls that can go in the DW, to cut water used in hand washing. Modern DWs use less water if full. Some also have settings that only clean one rack. The current detergents are designed to work with less water and more residue on the dishes, but aren't particularly happy, IME, with days dried on gunk, so you're right on target trying to increase the frequency you run the machine. Re capacity, what drawers can't do is the trick where you take out the top rack and put in a big stockpot. or full sized baking sheets and cutting boards. Not all regular DWs can do this, and it sounds like you might not need this, but it's the biggest difference, due to structure. Some people have trouble fitting smaller baking sheets in drawers, but others manage it. I'm not knocking the drawers. They might be a good fit for you. It's worth investigating what's out there, however, to see if your issues can be answered by other models as well.