jmith, thank you AGAIN! I really appreciate your posts :-) Uh...where does the air make-up unit go?? Breezygirl, wow, thank you for your thoughtful and reasoned post! Yes, upon reflection, an underccounter oven would not be good for my back. I was thinking that maybe I would only use the second oven for parties and holidays, but sometimes we have friends over every weekend. Good point about the cost of separate ovens. I do like the look of double ovens, too. Especially the Bosch 800 series and the Kenmore Pro, but it is very hard to find anything on them...few mixed reviews online. I will ask on this forum. And do some research on Electrolux as well, since they seem to be popular here. I saw the Wolf cooktop at Great Indoors. My mother has a Wolf range, but she hates to cook. Lol. OK, will also look for the Capital. Hadn't heard of it until this forum. Yes, found ajmadison and HomeEverything. HomeEverything has slightly better prices, and usually free shipping. Yes, you're right, I couldn't find a published price on the GE Monogram counter-depth anywhere. I have to call or email each site to get the price, and from what you and the GI saleslady said, there probably won't be much difference except for no tax if I buy online. I have accepted that I can't vent with an OTR MW. I will have to spring for an undercabinet hood. Bleah. $1400. Ugh. Loss of cabinet space. Boo. I am thinking that, since I was planning for stacked 42" + !2" or 36" + 18", I will have to mount the MW under a cabinet...h'mmm...maybe I will have to do a mullion door on a 36" or 42", since the 12" or 18" are supposed to be mullion? Thought briefly about putting MW in island, but kids are 6 and 10 and tall, too. LOVE the Kitchens forum. Haven't posted my floor plan yet, trying to get up the courage to post pics of my truly UGLY kitchen. It doesn't look as bad or difficult on the floor plan as it does in the pictures Will check with contractor. Presumably he is up on all this stuff. Never heard of MUA until cooksnsews mentioned it! The GE Monogram ZFSB25DXSS is currently $3825 @ Great Indoors, on sale. I liked it bc it is 25 cu ft and well-planned inside. It looks.like close to the same amount of space that we have in our KA Superba, which we bought 9 years ago and has never given us a problem. I will look at KA fridges, thank you! I need the MW drawer money for the undercabinet hood. Boo. But the fridge isn't in my appliance budget, anyway. Lol.

Generally, larger ducting is better for lower pressure loss, ignoring differences in cost. However, for cooking effluent ducting, too large can lead to increased grease collection on the duct walls by condensation at low air velocities, while too small can lead to grease collection on the duct walls by turbulent impact at high air velocities. This seems to depend, based on experiment, on whether the ducting is warm or cold, which depends on whether or not the ducting is long and/or in a very cold attic. Short ducts warm up easily and so will long ducts if the temperature is not too low and the vent fan is started well before the steak searing begins. So, warm means that duct velocities not too below 1000 fpm are fine, but cold means that velocities should be higher -- 1500 or so. Duct velocity in feet per minute equals air flow rate (cubic feet per minute) divided by the area of the duct in square feet. Usually with variable speed ventilation, the actual air speed will be all over the place, but one should strive for best practice. kas

I'm going to be the voice of dissent - I would NOT want double ovens. I do a lot of cooking that starts on the the stovetop and then finishes baking in the oven, using a cast iron dutch oven. I couldn't do this if the cooktop was across the room for the oven. Also, I only know two people in real life with a double wall oven, my grandmother and my aunt. Both only use them both if they are having a holiday meal with more than 10 people. Otherwise, they seem to be a huge waste of space. I'm short and I can't reach the top one very well, and I hate the pull down door on top - its right at my face, and I'm always burning my arm on it when I try to put something in or take something out. I have to get someone else to that job when I'm cooking with the family. I love my range, however. If I had lots of extra money, I'd go with something like a Lacanche, with two ovens. But I'd never ever want wall ovens. It just doesn't suit my cooking style. I say get what you want. I never worry about resale, except when I'm trying to justify having to spend a ton on something...oh well, if I have to put in new HVAC, at least it will up the value of the home. Well, if I have to redo the entire roof, at least it will up the resale value.

Hi Everyone, I'm a fairly new home owner and since it's been cold I've noticed that cold air is really coming from the wall that separates my kitchen and laundry room. The Laundry room gets very cold and the one side of the kitchen is cold. I recently pulled out my double range oven and noticed there is a random duct that runs through the wall into the laundry room, up into the attic above the garage/laundry room, and then outside. It doesn't seem to be connected to anything inside (it's just behind the range oven) and I believe it might have been from and old downward venting stove. Cold air is just coming into the house through this duct. I looked in the LG range manual and it doesn't say anything about the vent so I'm 90% sure I need to remove it. I wanted to get some validation from anyone with experience. Please see the pictures. (please note the microwave has a vent above the cooktop). Your help is much appreciated!