Idsy - with respect you actually said: "preferably in a 48" width" which , given your other strict parameters means 48". How are we to extrapolate that 52" would be OK for you but 72" is not ??? Re: the cites, one makes no mention of 30" deep built ins, only some folks think "counter depth " units are too shallow - not the same thing. The GW thread is basically one other poster that would like a "built - in " at 30" - so it's two out of a thousand posters here that would like such a product - not a ground swell - which brings me to another point. 30" deep counters are not going to catch on - it's bad ergonomically for 99+ % of the population. Basketball players , sure. The rest of us, no. In addition, do you think you have eureaka'd onto something that professional designers haven't thought about or tried in the last 30 years ??? If there was even the slimmest VIABLE market for this product, one of the big manuf. would roll one out, the boys in marketing would be salivating at of prospect of having the first, and only, and newest, great thing in refrigeration. Look I get it, this is America and we've grown accustomed to having access to anything we can dream up - so you should not quash your desire or imagination for this product or something else that might tickle your fancy. But.........................don't get surly because a co. doesn't jump on your latest "great idea" and produce a relatively affordable version. If you really want it someone will produce you a one off, and if you really think it has traction and will fill an untapped need you can start a business and produce them yourself and you'll sell tons of em as well as getting a free one for yourself.

To be precise: The boxes of Miele fridges are made in the same factory as BSH (I read that Miele originally built the factory). Their fittings and electronics are separate, so there are some real differences. Acaba, have you read consumer complaints about Miele fridges? I haven't seen them. I did have an issue with my (five year old) Miele freezer, that was partially operator error and partly that it worked too well. I overused the Supercool feature, and had a full freezer (i.e., less air circulation) and I froze the fan and evaporator. Over New Year's. Because it was New Year's Day, I called the appliance store and they sent a tech the next day who was throwing out ideas but didn't know what the problem was. When I called Miele, they sent someone promptly. The issue was resolved by defrosting the freezer. Similarly, when I couldn't figure out how to reset the change the water filter alarm, I called the service desk. They talked me through it on a few separate occasions (I was having trouble making the controls respond), and gave me a more complicated, but easier for me, way, which I now have written in my manual. Hint: If you screw up the routine, close the door and do something else for awhile. The freezer doesn't like being open, and responds best when the door hasn't been open for awhile. When my icemaker quit, the service desk explained how it works, with a pin in the tray to engage the mechanism. Sure enough, when I took out the ice drawer, I found where an errant ice cube (pillbug shape, really) had frozen itself to the back wall and prevented the pin from engaging. I popped out the ice, and everything was back to normal. I don't think I've had even a peep from the fridge. I couldn't figure out the instructions for removing the filters for cleaning, so I called the help desk and they patiently explained what I should be looking for. That's it. These are the 30" columns. This is only one person's experience, but I have found the units to be exceptionally reliable, and when I've needed help, they've been right there, patient, generous and knowledgeable. The help desk has an 800 number. ;)

Hi I’ve been looking for a 30 in slide-in range dual fuel gas on glass and haven’t found any. Currently my very old range which I love is slowing but surly failing. Did you ever find a range??? I have only been able to find stove tops with gas on glass. So frustrating! Thanks I’m advance for any advice you can give.

Out in the open, the effluent plume from a pan (aided by gas combustion products around the pan, where applicable) rises and expands. Most of the plume (for hot plumes) lies within a 10-degree from vertical cone extending upward from the pan edges. As the hood/cooktop configuration becomes enclosed by a back wall, and partially by cabinets or side skirts (primarily commercial), the hood effective aperture is partially extended downward and forward. This brings some of the entry air due to the hood system blower to be somewhat brought down and forward. With sufficient enclosure all of the hood air will be pulled from the cook's position. But also to be considered is that air velocity away from a hood entrance falls rapidly. So when a hood just overlaps a front burner pan, even with partial cabinet enclosure, plume capture is chancy. If unsuccessful, there will be some uncaptured plume. This is not the same as hood spillage, where capture is initially successful, but plume momentum causes some plume reflection out of the hood due to insufficient CFM for containment. So if forced for some reason to use a hood that isn't ideal in front burner overhang, one has to compensate by cooking the greasiest stuff on the back burners. Of possible value would be generating a side view of the configuration with burner locations marked and various pan sizes marked, with 10-degree off-vertical lines intersecting or not the hood aperture. This may inform you of what pans to use and what you can cook in them. Ultimately, though, experience with the hood will provide a refined understanding of capture performance, because gedanken experiments with nominal plume characteristics will not address every fluid dynamical effect that occurs in practice.