Enjoyed the photos of your garden flowerchild. It is very, very cold here. Was great to see all the beautiful blossoms.

I did not get to test my range but these are some things that I see might be a problem in hindsight. Before you go- I would first prioritize your needs. For me the oven is important. Others want high heat for the burners or have other priorities. Take a hard look at your cookware if you haven't already. Understand the properties of the metal it is made of. Cookware is the interface of the food to heat and will extend the capabilities of any burner. Cookware with poor heat conduction will limit the function of any range. Most burners in prostyle ranges are wider so consider the shape of the cookware as well. It is also helpful to understand in buying bakeware. If you are testing high heat, you really can't use nonstick except maybe the newer ceramics that withstand high heat. Understanding Stovetop Cookware Materials-of-Cookware For the oven, maybe take some cookie batter and put several pans in at once. Cookie sheets should be shiny and aluminum. Cookies can burn or cook unevenly in the best oven if you use dark or steel cookie sheets. If baking is your thing you might want to see how it bakes other things. Check how the convection works. If you haven't had it before, it is different brand to brand and a learning curve. There is a difference between just a fan and third element convection. Turn the oven on and check the door temp after one hour. Observe how much heat is put into the kitchen or on you if you are standing in front of it cooking. Check out the lighting in the oven. Does it glare and can you see what is cooking. If you have rolling racks, take them in and out. I change my racks around a lot so leave a rolling rack in the bottom but don't like them for the upper rack(s). Check out the broiler. Some infrared broilers are very narrow. I use my broiler for half sheets and it is not what I would choose. If you are grilling a couple of steaks or small amount of fish mostly it might be great. For the burners, check how quickly the pan recovers when you add food*. Check how the pans fit the burners, especially a consideration if you use cast iron or steel or have small pans that allow the flame on high to wrap around the pan. This can be on open or sealed burners. Bring something starchy like a can of spaghettios and see if the burner will hold them on low without scorching. This can also be affected by the type of pan. A small LeCreuset being cast iron will hold the heat and be hotter than an aluminum or copper pan. Check the sensitivity of the knob in controlling the heat. Look at the grates and lift them. Check how the range is cleaned. This is very subjective. Write a list ahead of time starting with looking over the range while it is cold and starting with things like putting your starchy item on to hold and preheating your oven. If you have a written list you won't forget anything and you can keep notes. also bring a camera.

Try changing the name of the file to *.ram and *.ra if .ram doesn't work For example, a JPEG can be .jpeg or .jpg and a TIFF can be .tif or .tiff ...