If you are thinking of solar, I would definitely consider induction. It is far more efficient that radiant (conventional) electric cooking. I would also consider a speed oven, typically they pre-heat and "Speed cook" in about 1/4th the time as a conventional oven or convection oven. They are of course much smaller inside and not adequate for any "Large Bird", but I do Turkey Thighs, breasts, etc in mine , all the time, takes about 15 minutes (Including preheat) where as the conventional oven would take about an hour. It is also drawing less power than would a conventional oven during the time it is on---so you save "Two ways"--it is on for a shorter time and drawing less power too! I just did stuffed bell peppers in mine the other nite, I usually use our conventional oven with convection for peppers--usually takes bout an hour (Including preheat), took 15 mins with the speed oven and they came out just as great as had they been done with the large oven. This of course would not take the place of a conventional oven---you still need that for the big bird etc etc, but if you check posts here about Speed Ovens, You will find that folks that have them use them more than their regular ovens. As far as Fridges go, I know Jenn-air (Now a whirlpool product) uses the variable speed compressor---Consumer reports found that the JA was more energy efficient than the well known expensive brand that has 2 compressors. The Variable speed compressor rarely runs at full speed, first it tries to speed up the fan that circulates the air, if it still requires more cooling, then it will start or speed up the compressor but only enough to get the job done--Ie not full on/full off like conventional compressors. Another advantage to the Single compressor Whirlpool models including Jennair, is in the advent of a power failure, the freezer will sacrafice some of "Its cold" in order to keep the fridge at a safe temp (I just experienced a 10 hour power failure Freezer stayed well below freeing, (14F) while the fridge stayed at about 42 (at the end of the 10 hour failure). With a separate compressor/compartment for the fridge--you are limited to keeping what ever "Cool" is in the fridge, and "No help from the freezer--which is normally at (0F) so it can sacrafice quite a bit before it is above 32. A poster here wrote that virtually all (Whirlpool Fridges) use this variable speed compressor but your Husband should be able to find out for sure----and if He does, I would like to know "For Sure" too. Good luck "On the Hunt" Gary

As we are close to the end of our kitchen project, we just had our Electrolux 36 inch induction cooktop connected. We are getting used to it as we never had an inducton cooktop. So far we love it. Also love the 30 inch Electrolux Icon PRo double convection over.

Hi Lexi, I can start. I have not been home much since it was installed. It is a great unit! The speed is unbelievable. I turn around and water is boiling for pasta. The weather has been pretty hot here lately and it is wonderful to cook without additional heat. What would you like to know? I made risotto the other day and it was wonderful to use. I used like a setting of 2 or something like that. As much as I like the power, you have to be ready to cook something to turn it up to a 9. That is the burn mode on food. I am going to purchase a flat bottom work to try it out. My woks are currently round bottom. Being able to instantly turn off the power is also great! That stops the cooking in most vessels almost instantly. I don't notice any buzzing at this time. I am using Le Creuset, Demeyere and All Clad D5 cooking vessels. I have not made Chicken stock with the pressure cooker yet but will probably do something over the weekend.

It sounds like you do a lot of cooking so I would argue for the 26" cooking surface. Factor the amount of time you spend cooking. Plus the cost difference over the life of the appliance. Now that is from my own bias. I would rather do without than purchase something I am unhappy with. I have never uttered a statement like "I really wish I had gotten a smaller TV." During my last remodel I went with a 48" range, 6 burners + grill. Sure it was fairly expensive but I never once regretted it. On the other hand more than once I was unhappy with the previous cooktop only having 4 burners. There was more than 1 time I ran out of burners. Sure I never once used all 6 burners but it was nice to have the extra room and to know that we had the burners if they were needed.