COOL!!! What it doesn't show is whether there are distinct regions, like DeDietrich or AEG zoneless have. The controls certainly imply that it might be totally free, but they could also be interpreted as regioned. The question is whether one could put something like 8 different small pots on at the same time, or a crescent shaped pot. Probably not, but this appears to be a big step forward. Just in the depiction of the inductors as nearly touching circles--if that were true, it would be a leap from the wider spaced rectangles. And the control panel looks as easy to use as the knob on the current unit. Thanks for posting.

I fear the organization mavens on the boards will want to ban me completely for this confession, but I have everything out on my counters, which range from 30" to 36" deep, specifically to accommodate deep built-ins and appliances on the counters. Magimix, 27 year-old Dualit toaster, 30-year-old Kitchenaid mixer, food scale, small food processor, cutting boards, breadmaker (sometimes two), single portable induction plate, blender (in summertime). In the butler's pantry, electric kettle, coffee grinder, coffee press. Also cooking implements in two crocks. If these items aren't out, I do not use them, and they are there to be used. Right now, various canning-related devices are out, as well, because I made both pickle recipes I received here (YUMMM to the one that we've been able to taste, Loves2cookforsix) the other has a couple of weeks to go), and today we're making jam. At least ninety percent of the folks here would probably think it's too much clutter, but I like things at hand. I can lift to clean, but if I have to lift, carry elsewhere, put away, then do the reverse to use these things, I just won't. Especially, with various physical issues. My kitchen is for cooking. It was designed to be used, and I don't feel a need to cover up its function. DH has a deep fryer that has to live in the laundry room when not in use, but it's only for turkey when the weather is too bad for outdoor deep frying. Certain spices and oils are gathered on a tray so that they can be away from direct light and cooking heat, but readily accessible while food prep is going on. I had to move everything out when I resealed the granite and marble before Thanksgiving, but, within a week or two, it was all back out on the counters as each item was replaced in order to use. And then there's this--a bit outdated because it's a few years old, but you get the idea. (The bottle of Aleve isn't always out) ; This post was edited by kitchendetective on Sat, Mar 16, 13 at 8:57

todds, "Trap Arm" may be the notion you may need to work with. A longer "Trap Arm" lets peninsula sinks be properly connected to vertical vents that are in the closest wall. The window/counter setup you described is the same as whatever DWV plumbing setup happens for sinks in peninsulas of all shapes. No window needed. In other words, go pick up vertical venting over where there is no window. a.f.a.i.k. a house must have lots of real venting and almost no Studor/AAV venting. This is serious, in houses where there are toilets on a second floor above the main floor. It is less serious in a single-level house because there is no drain plumbing above the main floor ((i.e. on a second floor). Studor/AAV vents transfer air only one way, so they handle only "positive pressure". Real vents allow air to move both ways; this is required in most arms of the DWV plumbing branching tree. How to handle effluent is a serious concern, so don't let internet strangers advise you on cutting corners. Only someone on site can see the geometry you have in your DWV plumbing in your house. DWV plumbing requires a lot of 3D thinking. Words written are almost never good enough to describe everything, unless the person writing is a Master Plumber and the person reading it has the same level of knowledge allowing him/her to interpret the precise words, and they happen to agree on what they mean. This can happen in forums inhabited by Master Plumbers. But even there, it requires a few posts for them to go back and forth to be sure about what they mean. For many years, I have been participating in forums inhabited by Master Plumbers (under another handle/name). If you posted diagrams that showed critical distances very clearly, you could receive some comments that help you see more clearly what options you might have, in your case. When a DWV plumbing system is not well designed, it allows e.coli, salmonella, dangerous gases, and fecal matter waste contamination to spread beyond the area that should have contained it. In DWV plumbing an exchange of air for water happens every time you flush. The Studor\AAV thingie is an imperfect thingie that will one day fail (years from now); when it fails risk and danger are increased by several orders of magnitude. Before it fails, it is unable to handle air moving both into and out of it : it only lets air in, when negative pressure pulls air into it. Just remember that the answer to the question about Studor\AAV vents is always "maybe" until your entire house plumbing is known to the answering party. Hth

Some of the things I like about the French style as presented in the photo link: 1. Open shelving instead of total upper cabinets. 2. Rustic tables, not afraid to show their materials. 3. Rolling hefty appliance carts. 4. Fabric covers for lower storage instead of doors. 5. Raised panel cabinet doors, sort of whitewashed. 6. Baskets used for storage in upper and lower cabs instead of doors. 7. Curtains Sheers used in glass fronts of cabinets to maybe hide storage, but also to soften the look. 8. Not intent on matchy-matchy stuff 9. Hanging pot racks with really nice pots Upper shelves with hefty braces holding them up quite sturdy. Tables have benches to push under out of way to use table as a prep surface. Probably for baking? TIMELESS QUALITY. Range hoods confine the stove to make exhausting the heat easier? And also provide convenient location for items used AT THE COOKING SPOT. What else do you guys note as a common theme?