The lights heat the room well if you use the sodium growlights, but initial turn on is not good if the roots are very cold, they dont need to be that warm though, just at a temperture they can work, and once watrm indoors they generaly wont drop much with the heat that has buit up in the day, 88F root temperature is around the perfect temperature for the maximum growth, i turn the heater mat off in the night to simulate outdoor temperature drop as i turn the lights off, but most of the day the heater is off, just a short time in the morning to warm back up before i switch the sodium lights back on to control the temperature of the roots ,i have a thermostat heater mat,3 meters by 2 meters 500w power, set to heat to 88 then let cool a bit , sort of keeps it at 80 ish degrees F , doesnt use much power as its off most of the time once its warmed up the pots in the morning, you can get one pot size heatersm these are better as they waste less power, i use a giant mat for a few plants and also sometimes trays of water on the mats as well to humidify the room if its a bit dry even with the fountians

Sorry, I get so much to reply to I don't usually get back to these posts. You need to e-mail me because I may never see your replies & questions. If my memory is correct, around 35 years ago occassionally the compressors had higher BTUH ratings than the condensing units. Laxer49 I just checked your page & my birthday is on Dec 8th, too, I will be 73. Those 10-SEER condensers' used to do real well. If the E-Coil has a leak it should be replaced anyway. Laxer49, If it were me, I would put a New half ton larger BTUH rated Coil in there with a TXV refrigerant control. If you can get a real good deal on a new 10-SEER with that combination & the correct tightly sealed ducts & airflow it should cool okay in the hottest weather. If you want the most cost-effective payback I would do all I could to reduce the radiant & other heat gain as the insulation will also reduce the heating bills. The Installation is the most important thing, it has to be done right! Read & learn allyou can. Funkeruski, I suppose they replaced the evaporator with a matching TXV controlled coil? Everything has to be performed just right & even then if it is real hot & the indoor load is also heavy it may not equal the old unit which would have a larger BTUH capacity compressor on that 4-ton condenser. Those high SEER tests are performed under rather light load conditions. The SEER of a system is determined by multiplying the steady state energy efficiency ratio (EER) measured at conditions of 82°F Outdoor Temperature, 80°F Dry Bulb and 67°F Wet Bulb (near 50%RH) indoor entering air temperature by the Part Load Factor (PLF) of the system. (The PLF is supplied by the government.) IMO, they ought to be tested at 95 or 100-F outdoor temperature. Which SEER do you think will perform better at 100-F plus ambient temperatures, the one with the larger capacity compressor or the smaller one? You could slow the blower CFM down to keep the suction pressure & E-Coil temp somewhat lower, but that also drops sensible capacity some. At 82-F outdoors, the 15 should do real well against the 10. Just my viewpoint. udarrell _ 2007 Here is a link that might be useful: udarrell.com

Jessica, I've also made a chocolate beet cake, although mine didn't have the spiced creme anglaise that this one has, which sounds like a really nice addition. Other than that, our recipes are identical. Oh, the cake is very good, really it is, but I'm not sure it's all that healthy, LOL. Chocolate Beet Cake From Straight From the Farm 1 cup butter, softened, divided 1 1/2 cups packed dark brown sugar 3 eggs at room temperature 2-3 oz. dark chocolate 5 medium beets (2 cups pureed) 1 teaspoon vanilla extract 2 cups all-purpose flour 2 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg confectioners sugar for dusting Make the beet puree by trimming the beets and simmering them until tender. Drain the liquid and cool the beets (you can run water over them to cool them off.) Slide the skins off, then place them in a food processor or blender and puree until smooth. Let the puree cool slightly before using it in the cake. Cream 3/4 cup of the butter with the dark brown sugar in the bowl of an electric mixer, then add the eggs one at a time, mixing well after each addition. Melt the remaining butter together with the chocolate, either in the microwave or in a double boiler over simmering water. Cool slightly, then add the chocolate mixture, beet puree, and vanilla into the butter/sugar mixture (it may look separated at this point.) In a separate bowl, whisk together the flour, baking soda, salt, cinnamon and nutmeg. Add the dry ingredients to the bowl with the wet ingredients and mix well. Pour the batter into a greased and floured 10-inch springform pan; bake at 375 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean (I started checking around 50 minutes.) Cool the cake in the pan 15 minutes before unmolding and removing to a cooling rack; cool completely before dusting with confectioners sugar. Spiced Creme Anglaise 1/2 cup whole milk 1/2 cup heavy cream 1/4 cup sugar 4 large egg yolks 1/4 teaspoon cinnamon 1/8 teaspoon grated nutmeg 1/8 teaspoon ground ginger Set a bowl over ice water and have a strainer nearby youll want this ready so you can stop the sauce from cooking when its ready. Whisk together the egg yolks and sugar and set aside. Combine milk, cream, and spices in a sauce pan and cook over medium heat just until the mixture starts to simmer. Whisk some of it slowly into the egg yolk mixture, then slowly add the rest of it while whisking. Pour the whole thing back into the sauce pan and cook over medium heat, stirring constantly with a heatproof rubber spatula or wooden spoon, until its thick enough to coat the spatula or spoon this usually takes about a minute or two longer. Dont boil it or the egg will harden. Strain into the bowl set over ice water to stop the mixture from cooking further. Chill in the refrigerator until youre ready to use it. Oh, and I used leftover beets that I had cooked for supper and didn't eat all of, I didn't cook beets especially for this recipe! Annie

Yea, it seems neat until you have to deal with it. I have one like that in a base. It is incredibly heavy and stuff falls off or gets wedged in (so I have to force the thing open) all the time. I cannot wait for the destruction to begin so I can see what's back there--5 year old baking soda, saffron, who knows? Maybe if you did this with a wire pull out it would be easier.