I'm about 4 weeks or so from moving into my brand new house and my TurboChef was installed last week. I've been looking at wall ovens for over a year and was intrigued by the TC, yet hesitated because of the price. It came down to either the TC or the GE Trivection/Advantium. Though we are WAY over budget, I chose the TC and am thrilled with my choice. We are living in a rental just ten blocks away and the day it was installed, I made two of the recipes in the included TC cookbook. A Lemon-Rosemary Whole Roasted Chicken, and a Poblano-Corn Casserole. It took about 8 minutes to preheat the oven for the chicken and rather than placing it in a roasting pan, I put the chicken onto an aluminum stand that is basically a round tube, about three inches in diameter and 5 inches tall. It's welded to a flat, square base and was designed to produce a beer-can chicken without the beer can. I filled the inside of the tube with about three inches of beer, and set it with the mounted chicken into a pyrex casserole dish. I set the lower unit on warm when I began the preheat of the upper oven. On warm, the lower oven maintains 145 degrees. That way, I could keep the chicken warm while cooking the corn-poblano dish. Watching the chicken cook was amazing. It reminded me of my first microwave oven and the fascination of looking in as it cooked a couple of hot dogs in less than a minute. The chicken browned quickly and beautifully. When the oven paused at the 80% point, we chose the "Brown More" option for a crispier skin. After 21 minutes, the oven chimed and I checked the temperature with an instant-read thermometer. I was a bit concerned because the probe indicated 219 degrees but I must have touched a bone, because when we pulled the chicken apart it was PERFECTLY cooked. The skin was crispy and both the breast and thigh was succulent and incredibly flavorful. One of our best chickens ever. The corn-poblano dish also turned out perfectly. We let the chicken rest in the warming oven below while the casserole cooked. I think it took all of eight minutes and finished with the top a beautiful golden brown and the inside was steaming hot, creamy and perfect. The next night I cooked a couple of rib-eyes. Each steak was about an inch thick and just under a pound. I placed a cast iron grilling pan in the oven for the pre-heat and after about 14 minutes, the oven chimed and it had reached 500 degrees. I placed the steaks on the griddle, closed the door and pressed the start button. The only prep for the steaks was freshly ground pepper and kosher salt. I had some butter standing by to place on top at the 80% mark. I opened the door at 80%, put a couple of pats of butter on each rib-eye and continued cooking. When they were done, I wrapped them in heavy duty aluminum foil after pouring the butter and steak juices over them. When I got them to my rental about 10 minutes later, I was amazed at how perfectly done they were. I forgot to mention that I did flip each steak just over halfway through. The exterior of the steaks was a dark, crusty brown and just a millimeter or so into the steak, was a beautiful red that didn't vary in color. In other words, the outside was seared and the interior was rare all the way through. I believe the cooking time after the preheat was about 5 minutes. My only disappointment with the oven (other than cost, of course) is that I was expecting to have the upgraded software. I was told that the oven had a microwave-only feature but when mine arrived, it wasn't there. I called Atlanta and spoke with corporate. It turns out that the software upgrade is about 30 days or so away and I will be e-mailed the update when it's released. It's a simple matter of moving the file to a flash drive and then transferring it to the oven via a USB port on the top of the oven. Pretty cool. By the way, the oven is HEAVY! About 410 pounds so it's probably not an appliance that you want to "slide in" yourself. It took two of my trim guys, and a couple of big electricians to get it into the cabinet. Consider professional installation. My local dealer charges $150. All in all, I'm extremely pleased with the oven, and can't wait to actually move in so that I can begin to create my own recipes. It's one of the coolest kitchen appliances I've owned. My other appliances are: 30" Thermador Freedom Column Refrigerator 18" Thermador Freedom Column Freezer Sub-zero 427R Wine Refrigerator-holds 70 bottles and has two refrigerator drawers. 30" GE Monogram Warming Drawer Meile "La Perla" Dishwasher 48" BlueStar Cooktop-4 Burners/1 Griddle GE Monogram Ice Maker 54" Vent-A-Hood w 1200 CFM Blower Insinkerator Hot/Cold dispenser Nikken PiMag Water undercounter filter I'll post some photos once it's all complete in about a month.

@jellytoast -- I can look at photos of a kitchen or laundry and pretty much tell when it was built by the appliances, faucet choice, granite and tile. Not always, but usually. Home trends are very slow to change. Because when people are spending a lot of $$ they tend to be cautious about choices, as we know here. New products are slower to catch on then might be imagined and trends move slowly in kitchens & baths. Even major manufacturers launch new products once a year or less. Often what someone cites as new in an article is new in that place but maybe not elsewhere. So when someone posts and asks are pro style faucets "over" the answer is no, because as you say they are still being sold/displayed (and may always be). But the answer is that they also are less of a novelty now that they've been around for a time -- perhaps in much the same way the Kohler Karbon faucet is. So that choice becomes a style alternative vs a basic because pull downs have become the basic in terms of functionality. They offer the same type things as pro style faucets in a more conventional package & size. Plus pull downs is the category getting the tech add ons such as the touch and sensor pull-down faucets or something like the KWC Ono which has an LED light in the tip over the past few years. I say that pull outs are dated because, in the past 5 years, they have been used far less frequently than pull downs. They are lower and extend into the sink further (more prone to bumping) ad the pull out is not generally considered as easy to handle as the pull down. They are still sold and still purchased but not at the same pace as pull downs. Their "cool" factor (for anyone concerned about that) is gone. The same could be said of bridge faucets with side sprayers. They are a choice for traditional kitchens and certain historical types but there isn't much more they offer now than 10 years ago plus they take up another hole in the sink that could be used for a filter or hot water or something that gives additional function to the user user experience. Not to say they aren't lovely. Not talking about like/dislike any particular style. We all have our own taste and that's to be respected.

After 21 years of use, I am replacing a white Franke composite sink, as I am removing worn laminate countertops and replacing them with quartz. I have agonized over the choice of a new sink and have done much research about them. While I love my current sink, it has developed many small cracks around the disposal drain presumably from hot oil poured into the sink. You cannot feel the cracks, they are not raised, but there is a web of them all around the drain. Of course, this has been after many years of heavy duty use. Since Franke no longer makes granite composite sinks,(which has me curious as to why they discontinued them), I am down to a choice of SS, Silgranite II, or Iron coated with enamel. After much research, most chefs and other serious cooks recommend SS sinks. In fact, many of the current sink offerings for residential use are channeling the sharp angled configurations of restaurant SS sinks. On line reviewers and the salesperson at my local plumbing supply have experienced staining and chipping with cast Iron sinks. The salesperson told me that many companies will replace them if they do chip or stain, but they only send you a new sink, the owner is responsible for the cost of installation. Some reviewers on line talk about scratches in Silgranite sinks, especially on the darker colors. One magazine editorial that reviewed sink materials even included a picture that was taken of a showroom sink that had a scratch in the bottom that would not come out when the editor tried to remove it while in the store. From my on-line research, the cracking with Silgranite seems to have been only during transport and installation, however people have written about scratches that occurred during use. Missing from the comments on this site is the type of cooking being done by those offering their opinions. There is a big difference in experience with kitchen gear between a person who makes light meals for one or two people versus a gourmet cook who executes complex multi-course meals for many guests. As for myself, the utility of a sink is a more important consideration than how it looks. If I am in the middle of preparing a complex meal, I do not want to worry that I might damage my sink if I lob a heavy skillet or pot into it!

This is mine, from today. I hope any designer falls for this scam. Hello, I really appreciate your response and I'm glad to read from you. I'm Sue and My Husband' s name is David. I am 7 months pregnant and also have a 8 years old beautiful Daughter named Elizabeth and have been married for 9 years . My husband is a Software Developer and System Engineer here in Canada and we are relocating to the States on August 15th 2021 .. We are coming there to do some contract basis with a minimum 2 years contract with possibility of extending the contract. The House description: 3 bedroom, 2 bath townhouse with custom woodwork throughout. One assigned parking space. Luxurious master suite, open-concept chef's kitchen with granite counters, ss appliances, skylight, custom cabinets Fireplace Type: Living Room Cooling: Central Cooling Heating: Heat Pump Electric # Fireplaces: 1 Fireplace: 1, Living Room Dining Area Level: Entry Kitchen Level: Entry We have ordered for the furniture and home appliances, so all we need you to do is to make use of our supplies to do the interior decorating (furniture and electronics layout, artwork placement, kitchen utensils placements etc) once the orders are delivered which will be delivered next week. Below are the items my husband ordered, I'll see if I can get the rest to you but these are the major ones: Belmont Twelve Light Chandelier -3 Curtain Panels -5 Floor Pillow - 2 Window treatments - 3 Rug for living room 5' by 6' in size - 1 Collage wall hanging picture frame - 2 Traverse Semi-Flush Ceiling Fan - Brushed Steel 2 Maroneia TV Stand -1 3 Piece Coffee Table Set - 1 Chair and Ottoman Set - 1 5 Piece Dining Set - 1 Diamond Upholstery Panel Bed- 2 Duvet Set - 3 2 Piece Bath Rug Set Cookware Sets Bath linens and mirrors If I may ask, in Which area or city do you live? The paintings have been done so you don't need to worry about that and I would like to know how much you are willing to charge for your services and if you accept a certified check for payment. I would appreciate it if you can get back to us soonest because we really want things sorted before our arrival, our arrival date is August 15th . I look forward to your response soon. Have a great and wonderful day ahead.