The problem with explaining how refrigerators and freezers work is that an even barely sufficient explanation requires knowledge of rudimentary thermodynamics. An insufficient explanation might go like this: Electricity drives a motor that pumps a fluid through the refrigeration plumbing. This fluid, which typically is a gas at room temperature and pressure, has the property that when compressed it gets hot, and when expanded, it gets cold. (This is true of all gases per the Ideal Gas Law.) If the cold gas (now a liquid) is put into contact with a warm surface and allowed to expand to its gaseous form, it absorbs a lot of heat from the surface. When this gas is further pumped and compressed, and then subjected to a surface cooler than it is, it gives up its heat and condenses back to a liquid that is warmer than the exterior ambient. However, when later in the loop expended back to a gas, it gets colder than the interior air and can thus cool it. The expansion part occurs in an expander, and the condensation part occurs in a condenser. The condenser in your refrigerator, like the condenser in your car air conditioning, is a radiator that moves heat to the air. The expander in your refrigerator, like the expander in your car air conditioning (usually buried in ducting and less easy to see) is a radiator operating in reverse by absorbing heat from the air passing through it. The efficiency of this heat transfer loop is mainly determined by three processes: the efficiency of the thermodynamic cycle being used by the system, the motor electrical to work efficiency, and losses from friction moving the gas around. The thermodynamic process prohibits attempts to get something from nothing, or even break even (no perpetual motion machines; no free work). In principle, two separate systems, one for the refrigerator and one for the freezer can be sized and optimized for each such that the total power used in some standard environment is not greater than that used from a freezer only single system that controls the rate of cold air moved to a refrigerator. It could with careful tuning be more efficient. Analyzing such systems is fairly complex and specialized, and designing and building prototype optimal ones (for aerospace applications say) can cost millions of dollars. For residential units, some standardization is expected in selection of compressors, condensers, and expanders such that the last erg of energy savings is not going to be met. One expects for residential units that the efficiency will be as noted on the sticker for some environment, and the buyer has to determine whether differences in electricity cost, differences in purchase cost, and differences in other features make the purchase worthwhile. kas

I think you're right about the window balancing the fridge in this photo. The trick is to get away from photos however. There is absolutely no way to get IRL balance in a rendering because the page ends. You always have to take it back to the space and see what your reality is. Hold up the renderings one at a time and see what is off page. I know you did a lot of mockups...so do you have a beach towel or sheet that more or less matches your current cabinets? And a gray or blue one? Get a family member to stand holding each, one at a time, even waving them a little, where the new fridge goes, during the day time so the window gets its full due, and see how much it matters having a contrast color impacts vs. just having the big towel hanging there. Walk around. Approach it from all directions. The look of this wall is really important to you, and nobody's taste but yours (and your husband's) matters. Maybe the contrast will help lighten the room? And tie in with all the appliances (okay, for that one imagine that a blue towel with fishies matches :) ). It may be that the "hulk" you were worried about seeing when you put the fridge here looks much better if it's part of the cabinetry. The smudge thing really isn't an issue. Actually, the replacement issue is only a moderate consideration too--important, but not the first thing to determine. The overall look is a huge issue. Especially of this one appliance you were so concerned about. Settle that, and make your decisions and compromises from there.

We're not pros by any means but we purchased a 30" Bluestar Platinum when we moved last year. Originally we were looking at Wolf until learning about the flaking blue enamel on this site. Wekick's posts on this topic over the years have been very helpful. Before moving we had the 36" Sub Zero all freezer and 36" all refrigerator and appreciated how well they worked and Customer Service was fantastic. It's very disappointing that the SZ side of the business is so responsive while the Wolf side is dismal. In our new place we went with the SUB Zero BI 42" model. It was a real adjustment to the smaller size but this has worked well for us. As for the BlueStar - DH loves the big burner for his wok, and the oven has been perfect for his bread, tarts, pies, cookies etc. We also have a 30" Thermador wall oven which I tend to use because the height is better for me. The HVAC fellow who installed the MUA is married to a chef and they both cook. They were using a Garland from a local restaurant that went out of business and he was impressed with the simplicity of the BlueStar. I've posted these before - Ina Gartin's Tatin and bread.

yaaaaaa...Sub zero is quite a bit of a price jump. Why not a JA fan --- their reviews are highly positive?