It's hard to do anything but throw a rule of thumb heat loss calc without a whole lot more info. Old houses are tricky and without a visual inspection of your actual R values, window area, construction type, exposed wall areas, etc. it isn't possible to come up with much in the way of accuracy. But in a well or fairly well insulated home such as described and with the improvements you've described, probably the 070 (that is the part of the model number representing the btu input) will put you comfortably above the load required. Not being at hand familiar with the model nomenclature of Lennox equipment, (I never joined their "club") I'll assume that this model represents an at least 95% AFUE, condensing gas furnace of some configuration. Increasing the size or oversizing your furnace to compensate for a non-ducted upper floor area will do you more harm than good. Oversized furnaces, in spite of their duct system - or lack of it - will short cycle (start and stop frequently) which is wasteful in terms of energy, dissatisfactory in terms of comfort, and hard on components, especially ignition systems. Ask your installer for ideas to get some duct upstairs. Oftentimes some thought and imagination can find a way. But I'd go with his recommendation as far as size. Think of your furnace as you would an automobile. Short trips around town are bound to do it more harm and use more fuel than long treks on the open road.

First of all, electric, propane, and coil costs vary across the country. You need to research the rates for each fuel in your area and make a decision accordingly. I will warn you to watch out for propane though; that stuff is pricey and may end up costing you more to run than oil. The equipment sizing in your quotes is indeed all over the map and you need to look into that. The way Manual J load calculations work is: garbage in, garbage out. Assuming all the contractors actually did Manual J and not some other load calc, the only explanation for the different sizing is that they used different values. I would ask to see the calculations so you might be able to see why they vary so much. 40K Trane (TUH1B040), 60K Trane (TUH1B060), 80K Bryant, 85K Thermo Pride, 100K Thermo Pride, what a mess. Actually the 100K Thermo Pride and 80K Bryant will be similar in output because of the differences in efficiency, but the other quotes are all over the place. As for one Trane contractor saying the furnace needed to be moved to the attic and the other didn't, that could be because of physical size differences between the 040 and 060 models quoted? Not really sure what's going on there though. For the heat pump quotes, you are seeing air handlers quoted larger than the outdoor units because the efficiency of the system is higher when you do that. You do sacrifice some dehumidification in the summer, though. Variable speed air handlers are more efficient than multi speed models, and are better at dehumidification. I would strongly recommend going with one if you can swing it. Comfort R is included on all Trane variable speed air handlers and is just a marketing term for the ramping profile on the blower for better dehumidification. It is an OK way to dehumidify, but a better way in my opinion is dehumidify on demand. This lets you set a humidity setpoint, and the system will slow down the variable speed blower when you go above it. You do not need to use a Trane thermostat for any of the system's functions to work. The Trane 803 is a rebranded Honeywell VisionPro 8000 which can only overcool to dehumidify, which is not optimal at all. I would want at least the VisionPro IAQ on any of the systems you were quoted with a variable speed blower. That way you will be fully taking advantage of the equipment you paid for. Heat strip sizing is covered in the Manual J load calculation. They say to size it to 80% of the whole heat load for the home. Some contractors prefer to size to cover 100% in cases where the heat pump fails and you need it to meet the whole load. I'm sure the companies would be happy to give you prices without the maintenance plan. That would be the first place I would go to cut costs. I am not really a Trane guy so can't comment on issues (or lack thereof) with the TAM7 Hyperion air handlers. Hopefully someone else here who works with Trane more can answer that. This post was edited by hvtech42 on Tue, Oct 14, 14 at 15:25

Here's one Sharon Cb shared last year-- perhaps she'll add her photos to this : Diane's Home Cookin Chapter: Heirlooms , Traditional & Ethnic English Christmas Cake (from SharonCb 2005 ) ====================== 1 pound flour (4 cup) 3/4 pound butter (1 3/4 cup) 1/2 pound soft brown or castor sugar 1 pound sultanas (2 2/3 cup) 1 pound currants (2 2/3 cup) 6 ounces chopped mixed peel (1 cup) 1/4 pound glac cherries chopped (2/3 cup) 6 large eggs 1/4 pound almonds (1 cup) 1 teaspoon grated orange rind 1 tablespoon black treacle (molasses) 1 level teaspoon baking powder 1/2 teaspoon mixed spice 1 wineglass (or more) of brandy 1 Sieve the flour with the baking powder, spice and a pinch of salt 2 Blanch the almonds and finely chop; chop the peel or put through a mincer; quarter the cherries. 3 Put the butter into a bowl and warm it slightly; beat with a wooden spoon Add the sugar and continue to beat until the mixture is light and fluffy. Beat in the eggs one at a time, using a level dessertspoon of flour as each egg is added. Then stir in the treacle (molasses). 4 Add half the rest of the flour, all the fruit, almonds and orange rind Put the other half of the flour on top, stir and mix well but do not beat. Put in the brandy. If the mixture seems too stiff, add a little milk - the mixture should drop easily from a spoon. 5 Prepare a cake tin about 10 inches in diameter, grease the tin then line with buttered grease-proof paper high enough to come 2 to 3 inches above the top of the tin. 6 Put in the cake mixture, slightly press in the centre to make the cake rise evenly and stand the cake on a layer of coarse crushed salt on a baking tin (or cookie sheet). This will prevent the bottom becoming too brown before the cake is cooked. 7 Have the oven preheated at Gas 4, electricity 350F Put the cake not higher than the centre of the oven - just below if possible. Lower the heat at once to Gas 2, electricity 300F for one hour, then lower the heat to Gas 1, electricity 275 F The cake will take from 5 to 6 hours to cook Test with a warmed fine skewer or knitting needle after 5 hours. 8 After removing from the oven leave it in the tin for half an hour, then turn out onto wire rack, remove the paper. After about 12 hours, wrap in double sheets of greaseproof paper and store in a tin with tightly fitting lid until required for icing. If preferred, the cake can be baked at Gas 3, electricity 325F for 1 hour, then turned to Gas 1 electricity 275F for the rest of the time. Source: The Margaret Powell Cookery Book - London 1970. MY TIP: I made the cakes in mid-October and wrapped them in brandy-soaked cheesecloth in tightly closed containers, removing and resoaking the cloths (in brandy) and rewrapping them a couple of times before I did the marzipan and icing a few days before Christmas. . ICING THE CAKE: - in two stages --------------------------- ALMOND PASTE (Marzipan) 12 oz ground almonds (3 cups) 6 oz castor sugar (3/4 cup) (or fine fruit sugar) 6 oz sieved icing sugar (1 1/2 cups) 3 egg whites few drops almond essence 3 TBS apricot jam, sieved ROYAL ICING - (three days later) 4 egg whites 2 lbs icing sugar, sieved (7 to 8 cups) 4 teasp lemon juice 2 teasp glycerine 1. Mix almonds and sugar in a bowl, then blend in egg whites and almond essence to make a soft paste. Knead until it is smooth, then divide into three equal portions. 2. Roll one piece onto a sugared board to an 8-inch circle. Roll remaining two-thirds to a strip the same depth as cake, and long enough to go all the way around the edge.. 3. Brush the sides of cake with apricot jam. Press long strip around sides and press firmly to join. Place circle of paste on top of cake. Allow to dry for at least three days before icing. 4. Whisk egg whites for royal icing until they become frothy. Add sugar, a tablespoon at a time, and beat well after each addition. Finally beat in lemon juice and glycerine. To prevent the icing hardening, cover bowl with a damp cloth 5. Spread icing thickly over top and round sides of cake and smooth flat. Leave for a day to set and then decorate with red ribbon around sides. Tip: Using glycerine in the icing ensures that it is not hard. The lemon juice adds flavour and helps tp make a softer icing. Source: Hamlyn All Colour Cook Book London - 1970. MY ADVICE: Buy ready made marzipan, apply it and then top with purchased rolled fondant icing. It's softer and easier than royal icing. SharonCb Notes from Delia Smith Cool the cake for 30 minutes in the tin, then remove it to a wire rack to finish cooling. When it's cold 'feed' it make small holes in the top and base of the cake with a cocktail stick or small skewer, then spoon over a few teaspoons of brandy, wrap it in double silicone paper secured with an elastic band and either wrap again in foil or store in an airtight container. You can now feed it at odd intervals until you need to ice or eat it. Also can soak the fruits 12 hrs in the brandy prior to mixing. Additional notes for English Christmas Cake =========================================== Mixed spice is a propriey product-common in England & Australia--make your own, grind together 1 small cinnamon stick and 1 tablespoon each clove , mace, ground nutmeg, coriander seeds, and allspice berries Some people add a little ginger for extra 'bite'. Or you can use pumpkin pie spice or allspice instead. Daisyduckworth . Diane, I would use a mix of cinnamon, nutmeg and cloves if you didn't want to grind them as Daisy has suggested. Here's an English website that sells that mixed spice and lists the ingredients they use. I've haven't seen this type of cake done in a loaf pan. It might not turn out as moist in that shaped pan. I made my smaller cakes in round tins as well - about 6 inches across. As I remember I did 6, 8 and 10 inch round cakes, not all on the same day and used springform cake tins with inserted paper sides higher than the pan as per the recipe. I'm sure the times should be shortened if you're using smaller cake tins.. Darn - I'm kicking myself for not making careful notes last time I made these cakes. I have a notebook where I keep all my Christmas recipes and cooking experiences from year to year but didn't think to make notes in it when I was making Christmas cakes. I know that I used a metal skewer to test for doneness. I have a fan oven so I normally reduce cooking times for most things. I guess you just have to try it once and keep an eye on them as you wouldn't want them too dry or underdone. SharonCb

Ah grapefruit - your daughters sound like mine. "Sitting on the beach" is a definitive statement and little else is included other the bare beach necessities of a blanket, sun block, a few good books, a cooler with ice and beverages, easy, simple meals and a bed ( and that's the least important). Maddielee - i've never been disappointed with Ritz Carlton's or Fairmont Hotels either no matter where they were. Diane NJ - The Jersey shore is only 60 miles from my home and we've never vacationed there. We've gone down for day trips and we've had long weekends in Cape May but we usually rent places in Duck or Corolla in NC. Avon is one of those quite shore towns that seems to escape notoriety. Funkyart - All good suggestions, we must frequent the same areas - my retirement bucket list is growing longer. It's been over 20 years since we were in Ithaca and it definitely deserves a return visit. We have spent a little time at the Eastern Shore because my brother keeps his boat there but we really on the water most of the time and not investigating the charming towns along the water. We lived in Philly when I worked for the Free Library and then moved to Bucks County . The New Hope- Lambertville area and little towns along the Delaware are favorite haunts for dining or shopping or for exotic ice cream at Gerensers . We cross over the river often to visit my brother in Doylestown or my jeweler in Yardley and my physicians are in Langhorne. We moved to the Jersey side of the Delaware so that our children could attend a specific public school and even though we've been here for 30 years DH and I both still feel like we belong back in PA. Aren't you near Lancaster? DH and I are both originally from the Pittsburgh area and DH's college was in the Laurel Highlands. You definitely should explore the area. My brothers and I used to fish and water ski on the Monongahela River and Cheat River, raft in the Yough, ski at Seven Springs and camp in Somerset County. We used to shoot clay pigeons near Nemacolin Woods which is a beautiful resort. Then there's Frank Lloyd Wright's Fallingwater and Kentuck Knoll. It's funny you mentioned that you could get lost in Longwood Gardens. That's literally what happened to my son and future DIL on their way to their wedding. DH was driving them and they had arranged to meet the photographer before the ceremony at Loch Nairn. The photographer went one way and they went the other and they all arrived 45 minutes late for the ceremony. As for the Brandywine Battlefield- my 3rd Great Grandfather fought there in 1777 with the 6th Virginia Regiment and then spent the winter of 1777/78 with Washington at Valley Forge. I finally made it there last month to see the encampment. Our friend's herb farm (more like a large kitchen garden) is in Genesee, nearly to the New York border. It's a very small home business called Bear Mountain Herbs and they make herbal teas, baths, balms, salves etc. They only sell locally and their web site doesn't even offer online sales. PR is on short list for a winter getaway. We found a home to rent in Rincon for the entire family this past February - until my eldest son hit a patch of ice in Squaw Valley and ripped his knee to shreds over Christmas. ...Kids ...they never cease to surprise and astonish their parents. When dedtired returns I'll have to get her impression of Scotland too.