I just went thru the ordeal of researching dishwashers. A few months ago when I started considering a new one, I decided on KA. Then 3 weeks ago when I got serious, I was side tracked by Bosch. So, I headed to the city with my pots and pans and tallest drinking glass and a measuring tape. I went straight to the Bosch display. After an hour, I walked out having ordered a KA. I was shocked to see how much smaller the Bosch tub was. I was concerned about the lack of tine configurations, that my largest items didn't fit well or fit at all and the interior construction wasn't what I expected. Noise level and size were top priorities, as was energy usage. The model I was going to buy is one dB quieter than the KUDE60FV KA model I bought...both right around top of the line IIRC. The KA was significantly larger, has a third rack for utensils/cutlery, various tine configurations. It's probably the same as far as energy rating since the Bosch doesn't have heated drying and the KA's rating is based on using the heated dry cycle (I normally don't use the heated dry option). I've only used it twice but so far, I'm quite pleased! I've been able to remove the utensil basket, making even more room in the bottom rack and put all my utensils on the third (top rack),which btw, can be totally removed if you like and the small built in corner caddy on bottom. The middle rack adjusts (up and down) for your needs. It's super super quiet! If there is ANY other noise in the kitchen (talking included) you can't hear it. I walked into the kitchen two nights ago and had to stop walking and listen before I could hear it running. The dB rating is 46. The Bosch was 45. It's going to take a while to learn how is the best way to load it but that's to be expected with any new dishwasher. And oh, LOVE the indigo blue lights :)) The one thing I truly wished it had is a countdown timer. I'm sure I'll get over it, but I miss not knowing how much longer till the dishes are done. Another feature that it has but it different than what I had with my Maytag is a wash delay. Granted, it's not used often, but I had a 1 to 9 hour delay. The KA has a delay but it's just a 4 hour delay. I just talked to KA to confirm the 4 hour delay. The user's manual says "UP TO a 4 hour delay" but has no mention of how to set the different times and nothing to indicate a different setting on the dw it's self. The girl I spoke with had to talk to resources and reported back that...it's a 2 or 4 hour delay. Press the delay button once for 2 hours and twice for 4 hours. I'll test this. I'm not confident of her answer. Seems like it would indicate this in the manual. Monica

"Going back to markb's point, wouldn't one commercial dishwasher make more sense than 2 separate dishwashers? My understanding is that a Hobart undercounted unit can do a load in 3-4 minutes." All commercial dishwashers are not the same. To the best of my knowledge, Miele is the only manufacturer to offer a "fresh water" commercial unit. What this means is, every aspect of a cycle (i.e., prewash, wash , rinse etc.) begins with a fresh water fill. In simpler terms, the unit works like a residential unit, only on steroids. It accomplishes this using 240V power with a 4.2kw heater and a significantly more robust circulation pump. Typical residential units use low power pumps and have a recirculation rate between 17 - 19 GPM. The Miele rate is a little over 50 GPM. All other commercial undercounter units are known as "tank style." What this means is the unit has a large sump that must be filled prior to using the unit. The wash water is used over and over again for multiple loads. The rinse water is supplied thru separate "rinse arms' at normal house water pressure (think lawn sprinkler). Major disadvantages for this type of machine are: 1) 10/20 minute prep and warm up prior to use 2) wash only one rack at a time 3) Dishware removed dripping wet and extremely hot to flash dry on counter. 4) Lots of hot steam in kitchen 5) Dishes have to be pre cleaned prior to loading as tank style units are essentially dish-finishers as opposed to dishwashers. More info than you probably want but at least the correct info is there.

Wow! Thanks for the update. I was wondering. So the addition is really hap-pen-ing....I'm so excited for you!!! Ainelane asked me about the ledge. I use the basket like a drying rack for my knives, favorite coffee mug, etc... Oh and my wine glasses. :-) I use it for rinsing veggies too. Some people prefer to leave the basket out. Still plenty room for washing big pots and pans, so rarely do I need to remove it. It is nice to have that option though.

Thank you all. I wanted to make sure I wasn't missing some crucial reasoning re a 2nd d/w, and you have confirmed that I was not. When I prep, I usually wash most of the stuff by hand, unless I've used a food processor, and then the parts go in the d/w. I use more stuff when I'm baking, but still I usually hand wash. Either way, the prep sink will not be so far from the clean-up area that it will be a terrible hardship to transfer stuff. The kitchen is approx 16x14, not including the eat-in area. I don't have a draft layout yet, just a very rough sketch from a preliminary meeting with the KD I've now hired. I'm sure it will change. My architect was at the meeting, and the idea of a d/w for the prep area came up. I can't remember who mentioned it first, but the architect seemed to like the idea. To me it seemed like overkill. I definitely want a second sink, though. That will be very helpful for the way I use the kitchen. One Devoted Dame, it sounds like you could definitely benefit from a 2nd d/w. I'm tired just reading about all that you do! But yeah, makes a lot more sense to put it on either side of the clean-up sink in that case. I am interested in the other idea, about a mini-fridge near the breakfast area, so I'm glad to hear that, at least, is not crazy!