No, you get voted out for answering someone's query to find a certain type of rug at a certain retail website. It was my FIRST post and someone accused me of pitching a sale! I was baffled. What is this place for if you can't say where you've seen exacty what someone is looking for???? I thought I was being helpful by answering a question I finally knew an answer to!!

I've never found stainless to be such an advantage. I see all kinds of rusty stainless steel sinks, rust on stainless flatware and the like. I see dings in stainless drums that will cause problems with clothes. I've never had a stainless drum on a dryer because the dryers I've bought just didn't have them. Come to think of it, not one of my dryers has ever had a rusty drum either! So I guess I don't understand the infatuation with stainless steel. Even aesthetically it doesn't do much for me. JMHO. Now back to the hotter topic. I don't get quite as worked up over fabric softener as does Grainlady, and I do question some of her info sources but I do not question her sincerity nor her motives. She certainly tries to become educated on topics and I respect that and I definitely agree with Grainlady that I won't use it anymore. Quit using it 10+ years ago. To me, when clothes smell, they need to be washed. Some have to have smell on them whether it's from perfumed detergents and fabric softeners or marinating in perfume or cologne. Ironic that they banned smoking in elevators and not smelly clothes. That said, if someone really wants to use it and will keep a respectable distance, go ahead and use it. It's your money to spend how you want. For the original question I'd suggest to decide what smell you want and if you want a scented detergent smell, use that and the unscented Bounce. If you want the Bounce smell, use, as suggested, a perfume/dye free detergent. I use Tide Free/Sensitive skin and like the detergent. I seldom use anything in the way of a fabric softener. Just don't need it. Occasionally I'll use vinegar if I need to cut some extra soap or something if I've used extra additives in the wash. Another tip for those worried about static. Don't overdry your clothes. The poly blends can be left just slightly damp and will dry in a matter of minutes when out of the dryer and have no static. Static starts in them when they get overdryed because of the tumbling without moisture. I haven't had static problems in years. The few times there's a little, I shake it out slightly when I take it out of the dryer and all is well.

Is this an automatic transfer switch or a manual one? You can run pretty much anything you want with that generator, but only one at a time, sort of. Resistance heating of air or water takes a lot of power. Big motors take a lot of power to start up. Motors will easily take up twice the running current in starting. Look at your meters when your pump triggers and see what happens! As an illustration, you can sometimes start up a big load and then when it settles down, add smaller loads that would be too much while staring a pump. This really does not apply to your case, however, since the water pump will be on and off a lot. Ronnatalie is right, if you want to run all of that suff seamlessly, you need a bigger generator, much bigger. If you want to be selective and run large loads, like the water heater and pump, one at a time, install a manual transfer switch and use the circuit breakers to turn everything else off.

I'm speaking just generally about the wall oven. Don't own a speed or combi steam oven though I would consider those if/when the b-i microwave dies. Goodness knows I've not held back on my opinion of marketing vs reality with these appliances. The hype and manufactured prestige for so many kitchen appliances these days drives claims & price in ways I find completely divorced from relative value. I won't get into an argument by making it any more precise here -- been down that road and it goes nowhere. As long as people believe that getting a fancy stove/oven/appliance can make you a better cook, or that an oven needs a special setting for pizza, I feel this will continue. On the contrary, I believe that cooking and tasting makes you a better cook. The rest is simply a matter of convenience. The only oven (not speed or steam) I've ever seen with recipes actually built in -- and oven settings according to the food being cooked -- is the turbo chef. The demos I saw were stunning and owners seem to love TC. But didn't catch on (no marketing, no prestige, uncool design) and who knows what will become of it now. Otherwise, you need recipes no matter what the marketing promises. Until there is an oven with a scanner and Siri to program the cooking for you, or a variation on the TC system, recipes are required. Anyone who buys an oven thinking they won't need recipes is mistaken. I'm a Miele fan as I've had excellent experience as I've replaced original appliances in the house my house for the last 12 years. That includes the oven. But when I bought the oven I knew it wasn't Mom's and that it would require a learning curve. That's because the way it heats is different -- there is an active upper heating element in addition to the lower one all ovens have and they can be used in tandem. It isn't either/or. Plus there is convection. Those nuances provide maximum control if you know what you're going for, or become an impediment if you don't. Hence Masterchef. It's a shortcut, not a truly food driven oven system. Sadly, Miele's marketing is so weak it isn't clear that the single best feature of the wall oven is the ability to roast something without preheating and without adding additional time. Why they keep that a secret is stupifying.