Thanks Jerry for the link and how to repair a tile. I hope my tiles do not chip when they are finally installed.

Prior to our 07 remodel, we had cork floors in kitchen, DR, entry and adjoining powder room for 18 years. I loved this floor! We didn't treat it with much care and didn't receive care information when the cork floors were installed. So, they received a far amount of water when washed, no added finishes or refinishing. We also have a 22 pound dog who managed to scratch up a lot of woodwork around window areas. The floors held up well. If you'd look close (like eyes a foot away), you could see many scratches from a variety of sources. The excess water caused some seams to curve up a little (only noticeable with bare feet). I really wanted to put in new cork floors, but, got talked out of it by a KD who said colors/patterns weren't right for our new look. We put in porcelain tiles and standing on them hasn't yet been a problem. I probably don't stand on them for more than 90 minutes at a time. If I were to put in cork again, I'd use the floating kind and panels or planks. When replacing the old cork floor, everyone was predicting big problems if we had to deal with glued down panels. The old floor came up easy because no glue. Cork is much more forgiving on uneven subfloors than tile. It took about a days work to even out the subfloor for tile (involved replacing some plywood and a lot of sanding). One of my friends just put in a high end glued down cork tile and they now wish that they had gone with the floating option.

More blah, blah, blah from moi about the M ... Haven't used it, and not sure I will really, but playing with the gourmet settings out of curiosity, just to see what they are ... It's a pretty logical step-by-step that many non-cooks could find helpful. You select the type of food (meat, vegetables, fish, baked goods, pizza, one dish meals) and then you select the type of prep or food within the category, and then size or other option (how many pans/racks, meat thickness, type of cake, fresh pizza or par-baked, etc.) and it sets the oven temp/mode for you and tells you what it's selected is, plus which rack you should put your dish on, whether you need to preheat, etc. Could be good for a babysitter or guest situation. It also leaves all that info onscreen until you push "start," so you don't forget which rack, etc. The few I checked: cookies under baked goods (350 on racks 2, 4 & 6) , par-baked pizza under pizza (stone mode at 450 using rack 2) and salmon steaks under fish (broil on high rack 6), all seemed pretty logical. The one thing they don't seem to give you is time, not even a rough estimate, which seems critical. If you really don't know what you're doing and trying to relay on the oven, how would that work? Oh and, by the way, the rack positions are numbered on the interior of the oven so you know what they're talking about. It's fairly slick and I can see the benefit in being able to tell my husband which rack to put something on, etc. Speaking of the racks, they seem stable and smooth once inserted, but they're a you-know-what to get in. They don't feel right, even when they're on right, and they stick something fierce when inserting, at least initially. It's a brute force kind of job that made me sure I was doing it incorrectly and had me consulting the manual and YouTube videos to confirm. And, I was doing it correctly, it's just super awkward ... Plus, they have sharp edges that seem to get caught on the braided fabric insulation seal around the oven cavity when you're taking them in/out. I've already snagged it several times, because you just can't keep the extension rack parts tight when inserting (they slide out), no matter how hard you try ... And it always seems to be a matter of brute force to get the front and back edges properly seated onto the rack guides properly. Once in, they're slick, and take up a lot less room than the L racks did, but wow, that's a pain. (And, to be a broken record, I still long for my coated Monogram racks that could stay in the oven when self-cleaning. Those were awesome.) An odd quirk ... The preheat temp countdown doesn't come on if you're using "warm", "proof" or "dehydrate" ... It just goes straight to "cooking," with no indication what the actual temperature currently is. Potentially a bad thing for modes like "proof" where too high of heat can kill your yeast. If it has the power to tell you it's actual readings -- and based on its slick preheat readings, it does -- why, why, WHY can't Wolf just let its customers have that settings onscreen all the time? (Even if it's a non-default option in order to avoid confusing "average" -- i.e. non-obssesed -- folks.) By the by, playing with the gourmet settings I still found the touchscreen super frustrating. Frequently, not selecting the item I thought I pushed, selecting items I didn't want, instead of scrolling, etc. I'm an iPhone, iPad user, so I'm plenty familiar with how most touch interfaces work, but this was just weird. If anyone figures out the trick, let me know. UPDATE: I think the "trick" is it doesn't really scroll, per se, you just have to touch what you want, no matter whether it's highlighted or not. Though that becomes confusing when there are more items in a list than fit on a screen and you just have to touch something lower down, or higher up, in order to see all the options. So: Touch something once to get it into the highlight portion; then touch again to select it. I also did the "calibration" under settings, and that seemed to help a bit with accuracy. Odds and ends ... -Every time you set something on roast (conv or regular) it wants you to use the probe, and you have to forcibly exit out of doing so if you don't want it. Seems unnecessary, and wish you could turn off things like that, as well as the preset temps for each mode; or at least adjust them to what you prefer/use most. -There is an "about" selection in the settings that shows the model and software version info, but doesn't have the serial number information, which would have actually been helpful and you think wouldn't have been that hard to program. -Anyone know what "Standby power" mode does/doesn't do? Default is "off." -Touch screen seems to get smearier than the old L touch interface did. Of course, that had touch buttons, while this is an LCD/LED touch anywhere screen. Looks messy pretty quickly. :( -Selections like "light" or "timer" go bold when they're activated. Flame logo is red anytime you're in cooking mode; gray when you're not ... Might be even more useful if it was only red once you've hit "start" so you know it's working. (<<<---This how it works. It's just that with the double ovens, if one is on, the flame is red, even if the other is still waiting to start.) -Lastly, in the curse of the observed, I'm now hearing the cooling fan that kicks on at either a certain temp, or after you turn off any mode, a lot more. LOL. Whew, sorry for droning on. Can you tell I'm excited about my new toy? :)

Thank you for the pictures. Your tile has some nice variation, and that is a good thing for you. One thing you may consider is applying a lacquer (model paint or nail polish will do), maybe mix up a couple of colors to get the right tone. This one technique can make the chips all but disappear. If you are experiencing chips on the edge of the tiles only, you may call your vendor and ask if the depth of the grout lines are too shallow resulting in excessive chipping on the edges. You may need more fullness in the grout joints.