Sheesh that sux I know he took a lot longer last time when I ordered my Neps from him, he has always shipped within a few days and the package was here within a week. Last time took about two weeks but it did at least arrive. Ive never got any email responces from him though, Ive always just put it down to him been too busy. Hope you hear from him soon!! Oh PS, mabey hunt him down on EBAY and send a message through ebay as well, I think he uses the profile name of "flytraps" Cheers Sheldon

As promised I tried cooking on both induction and gas for most of the evening and did identical dishes on the same pan, here are my thoughts: I was more than impressed with capital and every single bit of information here has been accurate about the culinarian. The simmer was fantastic high heat was more than anyone will use in a day-to-day residential kitchen but it�s there if you need to do wok cooking or some quick water boil. I was very happy with the culinarian and was practically sold but had to reserve my judgment until I had tried the induction. Now I have waited a good day or so before writing my thoughts so I can process everything I experienced and be as objective to my needs as possible. My one word experience with induction has been "magic". The induction usage was same as the culinarian, i.e. I made the same dishes and I did not alter my cooking at all. I tossed the items (vegetables) by lifting my pan and it made little to no difference as you do it once or twice and put it back on. The amazing magical factor was the lack of sweat on my forehead even as few burners were going doing various things. Magical aspects included lack of atmospheric temperature increase and accuracy of level of heat - holding sauces directly in the pan (butter without burning and cream based sauce, sure would be true for chocolate also). Without going overboard praising induction cooking I will say everything people have mentioned in terms of lack of heat loss, efficiency & cleaning of these cooktops have been very humbly stated. I am more confident than before that I will be going the induction route and enjoy a clean looking contemporary kitchen with little to no cleanups after cooking and not to mention a much cooler kitchen in summer. One thing that concerned me was power sharing issues and I realized even while water boiling the bosch if group 1 or 3 is used it shuts the shared hobs off but water boiling is something I don't do everyday and if I do what are the chances all groups are being used? Water boiling for pasta can be done on group two whose boosting does not disable anything. So the power sharing is a non-issue for me. I personally cannot come up with any reason to go to boost except water boiling and trying to heat oil for deepfrying, the high level of heat from the hobs is already hot enough and the hobs reach the set level so quickly that you don�t have to blast it on powerboost to get the temp and reduce it down. Someone had mentioned water boiling (I did not do this test on both times but I did boil water and I was gobsmacked at how quickly the induction boiled water at 9 without any flames)is quick but how quickly would it carmalize onions. I did cook some vegetables and I decided to carmalize the onions for funs sake on both culinarian and the induction. For both devices I did not go max heat and lower it down I set the heat level with oil in and started to cook, I timed both and the induction was a wee bit quicker. This is of no huge importance to me on which device you can quick faster on, they are both excellent devices and for me personally the pros outweigh the cons for the induction. I think whoever is trying to decide between gas and induction; that you should atleast go out and try to cook on both devices and then make up your mind. I am looking forward to cooking without dripping sweat all over and requiring showers after most cooking sessions. I did not do any steaks or burgers or pork chops. I cooked some eggs, a quick stir fry, boiled some pasta, thawed frozen sauce and just held butter on low. All this was done on a capital range top and a bosch 800 series induction in the same location and same day.

Thought I would update you about my quest. Last night, as I was putting water in the rice cooker to cook rice for chicken fried rice today, I thought, hmmmm. So I put the cornbread dressing in the water and mixed it well, then put in the rice, then added the cut-up, leftover chicken breast I was going to use for chicken fried rice, and last added the rice, and stirred again. Turned on the cooker and about 15 minutes before the rice was through cooking, poured petite green peas over the top of the mixture. No additional salt was added. I was very pleased with the results - just the right amount of salt for everything. Although it was good, I cannot say I will write down the "recipe" and make it again, but I did achieve my goal of salvaging the terribly salty cornbread stuffing.

This thread, which I didn't catch the first time around, made me think. In general, I cook to eat and feed my family. However, I do enjoy baking for special occasions. I think that if I didn't work outside the home I would cook more...and be more adventurous. But, I work and have a long commute so by the time I get home I have to make fast meals with little time for creativity or major prep work. So, we eat a lot of frozen veggies--as is out of the bag, pre-cooked meats warmed up, pasta, soup, occasionally waffles/pancakes/eggs, potatoes, etc. I.e., for the most part things that I can cook fast. One up side to this is that our meals haven't changed that much w/o a kitchen since we do have a MW, Toaster Oven, and hot plate to cook with! One very big downside to this, though, is that my children are not learning to cook like I did from my mom. Back on topic... After finding this site and reading about zones, I realized that one thing that I really wanted was a baking center. So when my kitchen was being designed I had it in the back of my head that whatever we ended up with had to have an area I could designate my "Baking Zone", preferably near the ovens--with room to roll out dough, spread out cookie sheets, and have cookie cutters spread out all at the same time! The other thing I got from this site was our window...having the window down to the counter (OK, not cooking-related, but a very important design element!) Our very first plan that our KD came up with had input from us...but a very naive/ignorant us! (Before GW...BGW!) Then....I found this site.....and the changes began. Actually, I posted that original plan and asked for help (and also asked my KD to start over w/no island) Many, many people here helped me come up with a plan over several weeks (months?). We finally came up with a plan that has changed little since then. Interestingly, when I took away the island "must have", my KD came up with a plan very similar to what we came up with here. The only 3 differences were (1) no mini peninsula, (2) a 36" pantry cabinet rather than a corner pantry, and (3) no separate Message Center cabinets. My KD wasn't completely happy w/our differences, but she, wisely I thought, told me to go home and mock up what I wanted to see how it would work (same advice I got here!) Well, the mock up was great! It proved that I did indeed want the mini peninsula (I liked it so much I left the mock up in place until demo and used it!) When I told her the results, she didn't argue, she accepted it telling me it's my kitchen, so ultimately it's up to me. So in the end, my design was/is based on what I wanted, not what the KD wanted. [If only someone else had measured my kitchen and she was given more authority, I think a lot of subsequent problems would have been avoided.] Our kitchen isn't done yet, but it's close...so I can't yet tell you how it is going to work for us...but we are so...