We bought the 48" Jenn-air about 5 years ago. In fact I designed the whole kitchen around that fridge. We were tired of stuff always being crammed into our old, but fairly large GE, and when some eggs fell out of it and "decorated" the floor, that was when we decided to remodel the kitchen. At first I was considering the 42" but after looking at both we went with the 48" built in and have never regretted it. Plenty of both freezer and fridge space. Any Yes, there are just 2 of us. Gary

Based on what you said, I think you may want to go with Side by side? I have the pro48 and I absolutely love it. I'll do it again. I have two kids. I don't' think water dispenser should be an issue. I never like them too much because water usually taste a little funny from the fridge based on my experience. If you are doing remodel, add a hot/cold water dispenser on your counter. Here is a list of pros and cons for the Pro48 Pros: - Commercial look, heavy duty contruction - Glass door is great for adults/ cook. It shorten the time the door is open because you see everything inside - Big drawers on the bottom for vegetables and other things.. so you are only opening part of the fridge. - lots of space to but "big" things on either side because of extra depth you get Cons: - you need to keep your fridge organized all the time - it can be challenging accessing some things if your fridge is full. (think about a deep cabinet you put your spices) Things in front will block things in the back. - There are only 5 shelves in fridge, so with the best settings i have, we can't put tall things standing up (soda bottle is too tall). If i make one shelf taller, the other one will be too short. If you get door shelves (in side by side), you can get more configuration for tall things. - Pro48 doesn't have the "air purification" filter system.. I don't know why and I don't know if they have something else to do that job instead.

Samsung has announced a counter-depth french-door for this summer that's 23 cu ft, the RFG 237 and RFG 238. We're doing what live_wire_oak recommends: recessing a regular Samsung by 3" into the studs, and using side-panels to make it look built in. (still extends forward a bit, because of the needed 2" air space in the back). This gives us 28.5 cu ft in 36" width. We considered a 42" or 48" fridge, but it would've given us much less useful counter space next to the fridge. Our remodel is still not done, so no photos yet, but every time I go to an appliance store I drool over the 28.5 cu ft fridge. (we now have an annoying SxS in the rental) Good luck!

Posted by trevorlawson I think its fair to say that the CC will out cook a thermadore due to open burners. Fair to say based on what? Please describe what this means. The high end is 22K BTUs-pretty close to Capital. This is the rating for the heat output, nothing to do with open or closed. The low end is 375 BTUs. We don't know what Capital has for that. I am sure everyone knows what I sell. What I sell does not detract from the fact that open burners outperform sealed burners. The difference between open and sealed burners is significant nothing nominal about it. We tested a wolf range with caps on and caps off using same pan same water side by side at the same time, the burner with caps off boiled water over 23% fast..... that is significant Here is the video. Outperform would be a mischaracterization of this "test". I see performance as more multidimensional than putting the most heat in the center of a pan. If you had a wider pan, or changed the metal it was made of, or what you are cooking, your results would be different. This falls under the category of showmanship rather than anything scientific. How can you say this-"the burner with caps off boiled water over 23% fast."without any supporting data? You are right it is not how big the burners are but how the burner delivers heat to the CENTER of the pan, so the base of the pan gets evenly hot. Sealed burner send vast majority of the heat to the outside of the pan, open burners send the heat to the center of the pan. Please explain using the principals of heat transfer how delivering heat to the center of a pan is allowing the base of the pan to get evenly hot. If you have a ring of heat on the bottom of the pan, heat will travel in both directions from that ring to heat the pan. The center will receive heat from more directions and heat quicker, until it comes to equilibrium, than the outside so it is optimum to have a ring with the maximum heat more towards the outside of the pan than the inside. It is much harder to get heat to the part of the pan outside of the ring. A sealed ring burner flame pattern is only slightly wider than an open ring burner, a little more if you have it wide open. If you use a pan with reasonably good heat transfer like copper or aluminum, the burner shape doesn't really matter as much, but I wouldn't want the heat in the middle of the pan. The only way I would see heat in the middle of a pan as a benefit is if I were using a very small pan or a wok. I use everything from a 7 inch pan to make caramel with no stirring to a 14 inch aluminum pan on my sealed burners. For any pan less than 7 inches, I have a "small pan burner" I can make fried potatoes in that 14 inch pan with even color all the way across. I use cast iron if I need a lot of heat as in searing meat.