Honestly I only trust Asian made range hoods. Grew up with a Viking hood that was terribly hard to clean and still left oil droplets. I knew others who had other higher and lower end vents that had problems venting odor, sucking up oil, and keeps blowing air in your face. If you cook a lot of Asian food, Asian range hoods are the only way to go. I currently own a Sakura in my apartment and it works great with pretty much anything except frying fish. I really only need to clean it 2x a year. While there’s truth in being wary of things being made in China, range hoods are pretty essential in Chinese cooking. Wok cooking requires real venting power and its not like all vents in households in Asia are virtually collapsing at every use. Of course don’t buy a crapshoot sketchy brand. It’s will never be as complicated as servicing a range with tons of electronics (Samsung).

One of the ranges we are considering is the LG freestanding range. We are probably going to switch to gas, but there's still a chance we will have to stick with electric, so information on either would be helpful. Does anybody own one? Or have you heard anything about them? Considered one but decided against it for some reason? BTW I did ask this question over in the appliance forum, but only got 1 response, so thought I'd try my luck over here :) Thanks!

Same situation, considering a budget renovation, for a U shape kitchen without much large expanses of counter if you take into account range, fridge and sink. I have trouble spending 3 grand on quartz that i dont love. Marble would be great but everyone rips on how it ages. I am considering modern plywood edged thin counter with white formica or 24*48 marble tile (testing now to see how they fare in our kitchen for a few months). Marble tile counters would cost $300 and have 5 total seams: 2 at corners, 2 at the edge of sink (so small) and 1 in a recessed area likely to be hidden. With 24" instead of 25.5", i would likely need a sliver at the back, which is also likely going to be hidden in most cases by; small appliance like toasters, storage containers, etc.. I know it is seen as a huge no-no but getting nice looking counters for $300 vs $3000 makes me consider it. I also thought about integrating them in a wood or brass "inlay" style to make the edges more "on purpose" but i hear wood edges dont age well by water areas.

Ah, that makes sense. Kinda like a sunny side up egg, no flip. Or a very easy flip for over easy. On the menu this weekend if my Publix cooperates, lol. I make a Justin Wilson grilled fish dish a lot like that, except I usually use our locally caught bass. Different seasonings from the sole. http://www.cliffhamilton.com/cookbook/recipes/broiled_redfish_fillets.html I could eat anything fish or seafood almost everyday. ETA: If someone says they are "frying" fish I think cornmeal or a batter. Anything else is "grilled", "pan grilled", or baked.