Well, that puts a whole different cast on things. And, no need to apologize for being "long winded." Nobody ever accused me of being brief. Being explicit often helps get the information you need. If I were looking to sell and move in a couple of years, my own inclinations would come from working on my own houses and working with and for remodelers and renovators. (The video business sometimes gets pretty slow so I've had a checkered career over the last couple of decades.). Let me just say that I would be reluctant to spend any more on the kitchen renovation than I had to. It is very difficult to predict buyers' tastes, HGTV to the contrary notwithstanding. Simply put, some buyers will love what you do, some won't care one way or the other, and some will start gutting your kitchen the day after closing. I'll offer these thoughts for the things I'd consider for renovation for a near term sale. (a) wherever you put the new stove location, run both a 240v line and a gas line for maximum flexibility. You or anybody who comes after you can put in whatever kind of stove they like, gas, duel fuel, coil burner, radiant smoothtop or induction. Around here, that seems to matter more than the stove you leave behind. YMMV, of course. (This advice assumes that you do not have a slab-on grade house or major difficulties in running either new electrical or new gas plumbing.) (b) I'd skip the counter-depth fridge. As with slide-in ranges versus freestanding ranges, you may be paying a very large premium in price (and diminished storage capacity) for what may be mostly an aesthetic advantage. Again, YYMV, though. I don't know the specifics of your kitchen or the market for your house. There can be places where a CD fridge might be the only practical choice for the space and places where hardly any buyers care about refrigerator capacity. (c) Unless I were planning on taking the stove with me, I would skip consideration of any of the more expensive induction ranges. Actually, I would seriously consider that Samsung FTQ induction range simply because of the price. Assuming, of course, that the burner layout is not too weird for you. Like most induction ranges, It should be very easy to keep clean for showings. (Read the cleaning tips here, buy some microfiber towels, and get some cermic-glass cooktop cleaner/polish.) FWIW, Consumer Reports had the FTQ on its list of recommended induction ranges through the end of last year, two years after Samsung discontinued the model. As long as yours was made after 2010, it shouldn't have the cooling fan problems that generated most of the adverse comments. You might be using it only for next two years and it very likely will outlast that time. (It might last for decades. We just don't know.) At a clearance price, it should be far and away the least expensive choice, down there with coil burner ranges. It will likely beat the pants off any other inexpensive range you might put in there, both in terms of cooking capacity and ease of cleaning. Depending on your neighborhood and your real estate market, it could give you a bit of additional cachet -- "gourmet kitchen with induction range" and all that. Meanwhile, If "hubby" is doing his Mario imitations with Batali branded cookware, so much the better. The Batali enameled cast-iron (made, I think, by Dansk) works very, very well on induction. A final comment from a couple of posts back. You are in the NY area? Have a look at AJ Madison. The freestanding GE is currently $1709 there. If you can wait to the Labor Day sales, the least expensive Kenmore induction range will likely be under $1300. I've seen the current lower-end Samsung induction range, the NE595NOPBSR, down around $1200. (More conventional burner arrangement and pretty highly rated by CR, for what that is worth.) Since the Samsung FTQ has been discontinued for a couple of years, I'd offer $700 for it. Maybe have a look at what Sears is asking for ranges on the clearance pages.

I have it. And Iove it. It's the Chef Duo oven one with a warming drawer. I like the LED lights, it gives a visual as to which burner is on. We used to have gas, so that's easier than looking at the screen for us. I dont have anything else to add. I've had it about 5 months.

Sue McGrath - I'm not happy with it, unfortunately. The dual oven is only usable with a 75 degree difference or less. Discovered when I was trying to low-and-slow some ribs in one cavity, and roast veggies in the other. Can't do it. Can't brown a chicken in one oven and bake casserole in the other. Dumb. Also, it takes FOREVER to preheat. Like, over 10 minutes to get to 425. I've also had issues where I'm roasting something, need to turn it/adjust it, and the oven never comes back to the proper temperature. I'll open the oven, flip veggies or whatever, close it, and it takes about 5 full minutes to get back to 400...where it stays...when it was originally roasting fine at 425. I don't know if this is a learning curve with the convection setting, as I haven't tried it on the normal setting yet. But as it stands, I'm preparing to send it back for the non-chef collection. I paid a ton more money for this one basically because of the "double oven" feature...which I can't really use. Anon Username - it doesn't pulse, it remains steady. Unless you lift the pot off the burner, it then turns off completely until you replace the pot on the burner. This is irritating when I'm stir-frying something at high heat. Doesn't work so well as when you flip the food around a bit, the pan takes a bit to heat back up once it comes back in contact with the stovetop.

Hi everyone, We are planning a kitchen remodel including a new slide in gas range, single wall oven, and microwave. Does anyone have any knowledge or experience with the new Samsung Chef Collection appliances? We have an existing Samsung refrigerator we'd like it to match, plus I was wowed by the Flex Duo feature of the wall oven. A second question is if we should get the single wall oven with a separate, traditional microwave or if we should do the single wall oven and speed oven/micro combo unit. We have two small kids and use the microwave mostly for making popcorn and reheating food. We use our toaster oven almost daily to bake from frozen (like meatballs) or reheat things that I want to stay crisp (like leftover pizza). Does anyone have a recommendation or experience with the speed oven? Does it sound like that would be worth the extra money versus a traditional microwave and separate toaster oven? Thank you!