Oh MARIE!!..You lucky ducks..that looks like an awesome nursery...gezzzzz..sure wished on here where I lived would carry such a wonderful selection..I most definitely say get "Mme. Julia Correvon"..She is much more vigorous in my full sun garden than "Niobe"...Jeanne ps..I concur with Miguel...The viticellas love my full sun

Thanks for the great responses. I think part of my problem is that while I am a good book learner, I'm mostly a very tactile person and have to touch things to know if I want them. TEEDUP1 -- Yeah, I know I'm fussing, but I'm unfortunately stuck with myself in this process. It's the same thing buying a car. I want to know how it looks, feels and works or I'm not happy, order to my specifications, and then drive 'em forever. But any of them will get you from here to there. And I use all the features they list in the back of the book so do want to check them all out. My budget will pretty much let me get what I want. I waited years until I felt like I could do that. The way I've been accomplishing things for years is telling my mother that I'll make sit down dinner for the whole family (yep, the infamous 25 lb. turkey) but that it's at her house because the kitchen at mine is too impossible to cook in. And I've been doing a lot of cold lunches, pot lucks, and one hots. But I'm accustomed to cooking and entertaining with a 36" SubZero and a large Gaggenau convection oven, and haven't found anything I like better. I did look. So I'm really not just starting at the top without knowing what I'm doing. And I've been using a Mr. Induction as much as possible since I first read about induction here and am sold on that too. The reason for choosing Diva is the white and the three hob unit IF it actually has an 11". The Gaggenau is an alternative if the Diva doesn't do it, or if I decide to get the teppan yaki and Gagg gas and want them all to match (matching isn't big on my list). I read about the Gagg freezer online and thought it sounded good instead of just automatically choosing SubZero to match the fridge. So here I am :) I'm usually looking for boil/sear or simmer on a cooktop--not much between--and I need a big hob for the stockpot, canning pot, etc. For the gas I don't really need fancy, though I do want a good simmer, since I'm likely to use induction more, but I want to find what's most useful to me. There also aren't all that many 2 burners; the only other ones at Universal are Kuppersbusch, DeLonghi and Miele, and I don't like them as well. A decider I just figured out could be cleaning. The Wolf has sealed burners with caps, with the dual valve simmer. Considering I'm going to be abusing it with drippy vegetables, that's a good thing! The smaller Gagg has sealed burners, but I don't think it has the competitive simmer. JILLYPIE -- Many thanks for the feedback on the Gagg Steam. I have searched back on the threads and know people like 'em. And *I* know I wanted the large Gaggenau oven because I love using my mother's. The combi steam just seems so much easier than using a bain marie, a bag, etc. How long did it take you to learn to take advantage of it? Also, why would you choose the Thermador over SubZero fridge? Yeah, on the salespeople. I kept challenging them on their information and pinned them down on what they did and didn't know. You're so right about GWers knowing more :) That's why I started here with my research, and read all the brochures and users' manuals online before I talked to them :) Re DW's, all of them allow you to use rinse aid, and I used to use Jet Dry, but it ran out and I didn't notice any difference...except that I can sometimes taste the Jet Dry on the glasses. I figure why bother if the dishes are as clean without it? Same as the Seventh Generation detergent. James had bad luck with it in the Miele. It made grit. But it hurts my skin to touch Cascade and I can touch Seventh Generation. And the dishes come out all sparkly! IGLOOCHIC -- Thanks for the recommendation on the KA. I've been happy with the Whirlpool which came with my house. I'll keep looking for a top KA to look at. I hope I like the racks! BTW, I love your real stove too :) When I first joined this forum I started lusting for it. But I've always preferred cooking with wall ovens and a cooktop. And after a week or two of research, and seeing the Cornu, Lacanche, Aga, Molteni and Bertazzoni in person (didn't have to fly, thank goodness--one of the advantages of So. Cal.), I finally decided that no matter how beautiful they were, they just aren't me. Is a big green egg a Weber? I'm not happy grilling outside when it's dark and/or cold (I know my cold is your warmish, but I still shiver). But even with a good hood I question how much I'd use an indoor grill. I think I really would use the teppan yaki, but I keep thinking I have a good griddle and while it's not the same I really don't need the teppan yaki. I really don't. It's a toy. But such a useful one :)

Hard to know if I am picturing what you are describing right (pictures -- layout drawings, etc. would be good), but what about using a finger pull at the side or top corner of the sink pull-out -- away from the overlay. Most of the ones I've seen are simple enough to blend in with other hardware -- plus, it will be right under the counter and not likely to draw a lot of attention. I don't know what the spice rack is -- 6" base, upper, tall??? What size is your trash bin? Maybe you can get a smaller pail to go inside it, have the cabinet cut down and find the extra inches to use the spice rack? Again, pictures would help us know if we are even thinking in the right direction.

Ambergirl - Thank you so much for taking the time to look. Your links are great, and by going to them I even found a similar one in bronze ... http://www.knobs4less.com/Atlas-Homewares-Cabinet-Hardware/atlap02vb.html pllog I will definitely do that. I really appreciate your help!!!!