Well, I have cooked a 15 lb turkey, with good results. And it was done very quickly - in about 2 hours, as I recall. I have also cooked cornish game hens, two up, with great results. I've seen photos of baby back ribs being cooked with the rotisserie, which looks like a good idea as well, although trussing them up on the spit is probably a bit complicated. Basically though, I think poultry is ideal for rotisserie, as they are hollow inside. I don't know who well a leg of lamb or beef roast would do, but probably they would be fine as well. I really like the cleanliness of rotisserie cooking - the dip pan catches just about everything and the drippings don't burn so they make good gravy as well.

I don't have a tea kettle but I would assume that if you had a tea kettle with just a little bit of water sitting on the stove when not in use, bacteria, dust and other items present in the air will fall in the kettle and can create a slime factory over time if not cleaned. I personally use an electric tea kettle (British upbringing) and now graduated to a Japanese Airpot. I love my airpot. When I used an electric kettle, I never left water in it and washed it out weekly. I have filtered water and never had a problem with the tea kettles. I clean my airpot out weekly when I have no water left in it. Good luck!

Yes, I was concerned about grime too. Like you, I wanted a hood that "rested lightly" in my kitchen, so I wanted it to match the cabinets. So I took a chance that it would stay good looking even after being lived in, and so far I'm very happy. I'm not the most enthusiastic housekeeper, so I try to clean as I go, and I think that using the ventilation blower really helps. I have a Vent-a-hood BH228SLD liner in a custom cabinetry hood. The liner is 28.375" wide by 19.25" deep, and the decorative hood adds about one inch all around. The hood is flanked by 12" deep upper cabinets. The blower is vented with an 8" round duct straight up and out the roof. I'm happy with the Vent-a-hood, but I should disclose that I didn't do much research on brand since the Vent-a-hood was what was offered by the cabinet company. My advice is whatever hood you chose, make sure to use it. The blower motor draws air at up to 600 cfm. I know there are those who post here and in the Appliances Forum who can give better advice that I can about this sort of thing. I relied on an article about choosing a range hood to select the cfm rating based on the potential btu output of my range. The decorative hood and cabs were made by Crestwood, Inc. in Salina, KS. They're an off-white color called Antique by Crestwood. I found it closely matches BM Cream Silk. We have a freestanding GE gas range, 5 burner, standard 30" width, 27" depth. Hope this helps! Here is a link that might be useful: How to Choose a Range Hood

If you are getting a grease buildup on the hood, the first thing to do is to assess the actual ventilation. Your ductwork may be blocked, or too small, or the fan may not have enough CFM's, or even just your filter needs cleaning. Good quality ventilation doesn't really allow much grease to escape the capture area. Never use any type of oil soap or anything with ammonia on your cabinets. It can weaken the finish, and if you ever need to re-paint, you'll need to prime with a specialty primer rather than just recoating with the existing paint. The best thing to use on cabinets is a wrung out microfiber cloth with a bit of Dawn mixed into the water that you wetted it with. That will grab any grease and dirt. But don't forget to rinse.