This has little relevance to what we discuss here.

Lily316 - we are going OT, and I apologize to the OP for that, but I felt I must respond to your message. I know you've posted similarly before. Your vet's advice of no wet food has been outmoded, and s/he is out of date. That's not to say that a dog will definitely be unhealthy on a dry diet, but it likely will be more healthy on a more natural diet. And for a certainty his teeth will be better without the dry food. Just like if you ate cereal and then never brushed your teeth, and the sugars in the cereal sat in your teeth crevices, your teeth would develop cavities and other problems. And dogs, unlike people, are more strictly carnivores. Humans have imposed an omnivore diet on dogs, but in the wild the only non-carnivore part of their diet would be the stomach contents of their prey which might have grasses and seeds. Obviously, the reality of modern life is that hardly anyone has time to put together a natural diet for their pets on a daily basis. But it is possible to improve our pets' diets with packaged pet food by seeking out those brands that are less processed, lower carbs, and higher protein. Dry dog food like the Purina's you mentioned, by its very nature, is highly-processed, and starchy, sugary, and by definition, a high-carbohydrate diet; that's why it's a cereal. Have you looked on its ingredients list? Would you eat what's on that list? Here's some reading for you: Commercial Dry Dog Foods Identifying Better Dog Food Products Vets and Nutritional Advice - I don't completely agree with this one, as it puts ALL vets under the same umbrella. My vet has been anti-dry-food for years, and left his previous practice because he couldn't agree with his partners over their selling pet food in the office, and thereby being influenced by the pet food companies. The article is interesting reading anyway.

We are finishing our remodel and I cooked my first thing on the new induction cooktop on an island. I telescoped up that GE downdraft and it sucked away all the steam from the popcorn popping on the front burner. It may even have had some smoke, since some kernels were burned, but I never smelled any smoke. (and I am the one who walked into the family room and asked what was on fire when DH was eating a salad with sesame seed/lime salad dressing on it, which had a smokey flavor.) BTW, DH is refusing to use the cooktop until the porcelain tile and grout can be sealed mid-September. If you are a cook who does a lot of grilling inside, or has "blackened" recipes you can't wait to try - then the downdraft would not suffice. But your basic saute'/ stir fry / boil kind of cook will find the downdraft fine. Our GE Profile 36" Telescopic Downdraft System Model JVB98SHSS was only about $700. It turns out that the motor can be mounted in the basement (an extra part is needed that you can order from GE), so it is quiet too. Think about how you cook before you dismiss the downdrafts out of hand. It may be that the TKO folks here on the forum are super-duper cooks who need all the functions of a hood. But do You? Only you can decide. Here is a link that might be useful: It is working for me!

A few thoughts: - A 13" drawer stack is not very useful. I would much prefer the cookie sheet/utensil pullout you have in mind. I have a U-shaped kitchen, and looked at every corner contraption I could find, to maximize use of those spaces (my kitchen isn't very large). I had two pie-cut lazy susans - the kind where the door is attached to the turntables, and the whole thing rotates together. I hated those things with a passion - not sturdy enough for heavy things (like a crockpot); not convenient for light things (like Tupperware). In my new kitchen, I have a super susan, on a diagonal, so the turntables are full circles. I have a drawer above (again, small kitchen - I needed to maximize drawer space). Some folks don't like diagonal cabinets, but it works for me. I have a small MW in the same corner - the angled cabinet provides more counter space in front of the MW. My cabinets were custom built, so I had the cabinet maker space the shelves in the SS to my specifications - ensuring that I had enough height for the small appliances I put there (rice cooker, crock pot, blender, etc). The other corner was a challenge. It's between the sink and range, and there isn't a ton of space. Since this is my primary prep space, I wanted a lot of things to be located in that space: pots and pans, cooking utensils, canisters of sugar/flour/rice/pasta. Another Susan - or other contraption to access the corner space - would limit what I could store there, and I already had plenty of storage space in other parts of the kitchen for storing large, seldom-used items. I ended up closing off the corner completely, and putting drawer stack on each side. It has been the perfect solution for us! Anything else would have reduced my kitchen to 1 drawer stack - now I have 3 (and if you've spent any time here at all, you know how important drawers are). The corner solutions that will work best for you depend on what you will be doing in those corners. I inventoried essentially everything in the old kitchen, and assigned it a place in the new kitchen. Great consideration was given to "point of use" - potholders and cooking utensils near the stove, dishes near the DW, etc. Once I knew what was needed where, it became much easier to plan the cabinets to accomodate those needs. Good luck!