This may sound discouraging, but Organic pest-resistance takes a few years. First you must build up the micro-organisms in the soil. Introduce ladybugs, lace wings, and other "good" pest control bugs, while completely eliminating insecticides, including, maybe especially, the Bayer products which poison the pollen and nectar eating insects, etc. Use John and Bobs soil conditioner with regular additions of mulch, organic fertilizers, and compost. I have roses of all colors, and after 5 years am completely pest free. I also have lots of birds, gnat and fly catchers, hummingbirds (they love the small protein rich insects)and the only problem I notice is a small amount of mildew on roses that are in too much shade. I do use Spinosad for occasional chewing/sucking insects brought in by ants, being careful to apply it to unopened buds, and using a little Neem oil with it to make it stick better, because the ants do bring in and guard some virulent pests. There are a few companies that specialize in friendly ecosystem bacteria, bugs, nematodes, etc., and are worth checking out for ridding specific problems without throwing your organic ecosystem out of wack. Anne

Take it from me what CR says about Thermador wall ovens is absolutely true. I have purchased two 30" C series Thermador ovens and am getting ready to replace the one that was existing in the home we purchased last year. Loved the way my Thermador's cooked, baked, and broiled but had to have them repaired. It seems there is insufficient insulation between the oven and the electric control panel and when you use the self clean, over time, it causes the control panel to fail. This is a minimum $1,000 repair. I live in Dallas and there is only ONE company in this area that will service Thermador ovens because Thermador service dept is so difficult to deal with. My regular service company which is efficient and costs are fair told me they stopped servicing Thermador ovens for that reason and three others I tried said the same thing. Both my Thermador ovens needed the control panel replaced within three years of purchasing and the one in our new home could not pass inspection and had to be repaired by the seller before we moved in - yep it was the panel and it cost them $1,200. They didn't cook and it was an older oven. The space we have for the wall oven is 27" and after looking and looking and doing research and reading here and other web sites with independent reviews by actual owners we have chosen the Miele Master Chef Classic Series which has the Novatronic controls which everyone seems to love. This choice was made in part because of the rotisserie feature which we do use quite a bit along with other features we liked and which were well reviewed. It was more expensive but we went with a straight Microwave which suites our needs and we chose the Electrolux Ei27MO45TS microwave which meets all our needs and was well reviewed. Went with the Miele warming drawer because of the match and the fact that it was the same price as most other warming drawers we were considering. We stack our ovens in an unusual way which we really like with the actual wall oven first, then the microwave, and then the warming drawer. It is logical to us because the heaviest items come out of the oven and having it at the top means no stooping and it's easier on the back. We usually only use the warming drawer when we entertain and to reheat leftovers which it does so much better than a microwave. Still trying to decide on which Fridge and Freezer columns to choose but that's another forum

Devil's advocate here! While I'm saving for my gas range (high-end pro-style brand TBD) in my new home, I've been using an induction "hot plate." I understand that this isn't quite the same as a full on induction range or cooktop, but how can anybody actually like this? I've enjoyed the quick cook times as long as the pan is in contact with the surface, but if you like to flip your pans, forget it. If the pan isn't in contact with the burner, the burner shuts off, just like it's supposed to do. You can't flame with it (separate lighter, torch, or matches) and you have to buy extra stuff if you have non-induction ready cookware. Not a fan. I'll stick with gas. Yes, it takes more to clean, but it's not a big deal in my opinion. And definitely worth the superior results. There's a reason why chefs use gas, and this adventure with an induction cooktop shows me why.

It looks so much better without them. Lindsey is right though, the door itself is not centered on the house. A lot of houses have doors that are not centered, but, most of those houses, do not have the type of roof you have. To make the door look centered with the roof, you would have to move the door over to the left quite a bit. I am sure you really dont want to do that, so just remove the dormers that draw more attention to it, and enjoy your home. :-)