For laurat88, I can't speak to all stoves, but with ours we get steam/oil/etc. up against the wall and I would not be willing to have a gap there--our burners are also set in a few inches, but if a big pot is on them, the vents are just barely covering it. For that price it seems like a very awkward solution. I'd rather keep it against the wall and just have it be shallow--but with a higher BTU stove (ours is an old vintage one) and an $1800 price tag, I would probably keep looking for a better fit. For Francy, looks like this is an old thread that bounced up, but if you haven't figured it out yet, our neighbors have a Vent-A-Hood over their 40" vintage stove that they've been very happy with since remodeling 7 or 8 years ago. VAHs seem to have a mixed reputation here but theirs has worked out well and matches pretty perfectly. We gave up on the vintage look and just did a stainless chimney hood, but I will say that the 20.5" depth and 35.25" width over a 34.5" stove, while less than what's recommended by the "rules," has been fine for us. YMMV of course!

I haven't had any experience with a firm like that, but I did some searching around and found a place that will recoat your 12" pan or skillet for 18 bucks plus shipping. At that point, why wouldn't you just replace your Teflon pan when you start seeing wear? I just toss my worn-out non-stick pans in the recycle bin, and pick up another cheapie pan at TJ Maxx/Marshall's/HomeGoods/etc...

Better Than Pam Mixture that works wonderfully-- 1/2 c solid shortening 1/2 c vegetable oil 1/2 c flour Beat first two ingredients till fluffy like marshmallow whip. Beat in flour. Store in a sealed container at room temperature. If it separates, stir again.

Wow! I never thought this post would turn into a discussion of baker's math! I think arley explained it well: "... the baker's percentage system, which considers all other ingredients as a percentage of the flour used." That's the starting point for the percentages -- whatever the amount of flour is (whether 1 cup or 1 pound) THAT will be the 100%. It's "Baker's Math" not arithmetic math. From "The Fresh Loaf" Website: "Math?! Yes! Professional bakers don't usually talk about recipes, but rather about formulas. Bread is all about proportions, and baker's math is a way of breaking down ingredients into these proportions so that you can scale up or down as needed. It also makes baking much easier because, once you understand the basic proportions, you can freely mix and match ingredients to invent all kinds of breads on your own. "It's not necessary to learn baker's math to bake good bread, of course, but it can expand your ability to mix and match ingredients and break free of recipes to create your own formulas. "In baker's math, every ingredient is expressed in terms of the flour weight, which is always expressed as 100 percent." Don't get me wrong. I don't use this method because my pipsqueak brain cannot handle it. But I can understand how this system would be helpful to professional bakers and also those "die-hard" home bakers that keep pushing the envelope on hydration, looking for the perfect artisan bread with both tons of hole & chewiness and adequate structure. Here is a link that might be useful: Baker's Math Article