Was Fori's question answered satisfactorily, as I don't want to be contributing more to hijacking this thread? If this should be taken to another thread, say the word. Annie, your question is interesting, and I don't know. Sometimes I wonder if my son has outgrown the egg allergy, which we know beyond a doubt that he had (we don't do potato salad with hard boiled eggs or anything like that). But he still tests very positive and we don't want to find out the hard way, so we just do what we've been doing that we know he doesn't react to - use small amounts in baked goods, but no eggs otherwise - no merigue or any recipes with high concentration of eggs. A while back, I posted a question about the Cook's Illustrated version of mac & cheese, which calls for stirring in 2 eggs after the pasta has been cooked & drained. I was wondering if those eggs get sufficiently "cooked" - and the response seemed to be yes. That recipe contradicts what I have otherwise felt comfortable doing with eggs regarding my son's allergy, but we tried it & he hasn't had a reaction. Some of the concern is that eggs pose a potentially anaphalactic reaction, as with nuts & shellfish, which he is also allergic to, but can't have the littlest bit of those. I'm like you in that I have no food allergies. I eat & love just about anything (although oddly, the last few months, I have developed what seemed to be random hives, but may be linked to appearing a couple hours after I have ingested nuts - I hope it's not that). Guess people just have to do what they think is best for themselves and their family members & others need to respect it.

I find a lot of great recipes on random blogs. You can tell pretty quickly the ones who can cook, so have a blog, and the ones who want a blog so try to cook. They might not have the kind of test kitchen homogenization that makes for foolproof results, but with underlying sameness, but for someone who knows how to cook and how to interpret and adapt for one's own kitchen, they're great! I find more great recipes in blogs than on cooking shows, for sure, and it's easier to find what one wants than in books. Never made a PW one, though, from either blog or show. I saw a part of a good bad cooking show on PBS today. It was part of the NHK world block, and I was using it to keep track of fifteen minutes before I had to leave the house. The Japanese woman who was cooking had pretty good English but not a lot of vocabulary. "Ingredients" was used, unmodified, to mean seasonings and flavorings specifically, as well as ingredients in general, and things like that. If one was watching rather than just listening it was intelligible. The host seemed to speak Japanese at least somewhat but spoke American with a Western accent and filled in some descriptions. She was demonstrating very simple food for very beginning cooks. The one I came in on looked like a vegetable stew, then there was a "Japanese omelette" (i.e., fritatta). Her recipes had the same quantity of seasonings/flavorings for each item so people wouldn't be scared off of cooking! That was the bad. Even if it was okay for what she was making, I shudder to think of people trying to do that with other recipes just by guess. OTOH, she was good about showing the basics, like how much salt was on her finger for a "pinch", and explaining why she worried the fritatta in the pan to loosen it. Neither dish looked particularly good, but they really were simple enough for a clueless in the kitchen viewer to make, and other than potentially being high in salt, they looked like things people should want to eat (veggies and eggs) rather than boxes of this and that, or colorless sludge. So it was good and bad, and for what it was aiming for, probably pretty good.

I went through my stuff and came up with a list that might satisfy the glampers. :) Pot holders/trivets/oven mitts/bbq mitts--Don't over do, but don't short yourself. Too easy to grab a damp towel and get burned. I like silicone ridged grabbers which can be pot holders, trivets and non-slip pads for bowls and cutting boards, and are flat and easy to store. Scrubbie/sponge/dish cleaning device Dual veg brush, soft and stiff parts Tea towels--bulky. Expect to wash often rather than having more. Silicone mat for work surface Sieve-mesh strainer The flat drum kind (no handle) is the real deal, and easiest to store. You could also make an even lower sided one yourself, or even use a spatter screen, especially if you might want to use it for spatter, as well. Lettuce drier/colander old fashioned fold flat wire. Cutting board + skins for meat, fish, etc. The super thin skin mats on top of a proper cutting board help contain cross contamination while your knives are protected. Not sure if this is a gimmick or great. Nesting prep and mixing bowls--no lids, use plastic wrap or foil. Lids are a mess to deal with, even if they fit inside the nest. Pretty ones that can be used for serving. Collapsible silicone funnel Folding digital scale Frying pan Dutch oven Hotel pan (perhaps two) to fit oven and be sheet pan/ roaster/ lasagna/ brownie/ pie/ bread/ pizza Paddle grater. Some have two sizes of holes on one paddle. There are folding box graters, but they take a lot of room. Do you need a masher? They make fold flat ones. Can (rotary)/bottle opener. Make sure there's a bottle top puller as well as a pointy "church key" can piercer which can also loosen jar lids. Or get a smaller plain can opener and a flat, stamped military style church key. Whisk--I haven't used the kind that twists flat, so I can't guarantee how well it works, but storing a whisk is a pain. Peeler Tongs Rubber (silicone) scraper Solid cooking spoon Slotted spoon Wooden spoon Ladle Turner Cork screw Measuring cup/spoons There are collapsible dry measure cups, but I don't know that they actually save any room, and I'd think they'd be less accurate. I'd probably get an OXO one cup liquid measure jug and use it for everything. Scoop that can be used for ice cream or meatballs. Nesting plastic cutters for biscuits, cookies, ravioli etc. Plastic won't cut the silicone mat. 1" dowel rolling pin. You can roll anything you can fit in your oven with one, and it's easy to store. Papers for muffins/cupcakes/potato puffs, etc. They can be made hotel pan, or silicone "papers", which are easy to store the way a muffin tin is not. Pitcher with lid, pref. rectangular. Bulky, but one always seems to be needed. Parchment Foil Plastic wrap Food storage bags Mop--depending on your storage availability, telescoping may be better, or solid. Broom--ditto Bucket--a good solid, multipurpose bucket is a joy. Stuff can be stored in it. They make collapsible, which may or may not work better (see telescoping mop). Wet sponge etc. holder. The sink is going to be too small to just leave the sponge in, and you'll have more important things to safely store in the sink while traveling. A disposable container is sufficient, but there might be a specific to the task one that you prefer (and is prettier). Chef's knife, paring knife, serrated knife, with edge guards Plates, bowls (cereal size and shape), mugs, tumblers, knives, forks, spoons, chopsticks, for 4. Unbreakable if possible. More guests, use disposable. Wash up after every meal. Mixing bowls and sheet pan, cooking spoons, can double as serving pieces, but if they're all employed in making the dinner you might need to add a few bits.

Do you really need a steam/convection oven? If not, maybe consider just getting a 30" range with a double oven, and you can get the same small capacity cooking out of the smaller oven and not install something in your kitchen that no one else would ever want. If your cooking is simple and mostly reheating, this should be fine for your needs. Yes, you'll get an extra oven out of the arrangement, but it would be a much better buy. For example: https://www.homedepot.com/p/GE-30-in-6-7-cu-ft-Slide-In-Double-Oven-Gas-Range-with-Steam-Cleaning-Oven-in-Stainless-Steel-JGSS86SPSS/313247002 ETA: there are a lot of different oven arrangements that can give you an even smaller oven than the one I linked above - similar in size to the 2 CF wall oven you're looking at.