Tub picked, now on to faucets! Yikes, sticker shock...all the money I saved on the tub, (can't believe I'm spending ~2.5K and thinking I'm saving money!), I'm going to have to spend to buy roman tub filler and sink faucet? What flow rate should I be looking for? Tub capacity is 50 US gal, so far faucets have been either 9gpm or 18gpm? It would seem 18gpm is more desirable, DH seems to think I can't get a waterfall type if I want water coming out full force, guess the plumbing supply places might know this answer...any of you experts out here care to weigh in? This is brand new territory for me! Is there any reason NOT to get a single hole roman tub filler? Then I would just have one thing to reach for and of course a hand shower, though not clear yet on how I get the water turned on to the hand shower? Lotteryticket...you are NOT helping! LOL If you only knew how badly I would like a fireplace! We gutted our LR, oh 7 years ago, and have a gaping hole where the old FP used to be...am also beginning to plan finishing off that space! The music idea also appeals to me though I wonder if I could hear it over the air jets, they are supposedly noisy...I have also wondered how stereos in hot tubs work...? ineffable... a mirror would be nice and could reflect more light into the room too, and I'm sure the neighbours would love to see more of me...JK...LOL 7 years ago Last Christmas temp mantle until this whole wall is is completed with built-ins, this year, BR vanity is sitting there...sigh...

As the OP I have a few things to say. Yes, I asked for help but had I known that by doing so I was putting my kitchen up to a "tribal council" decision, then I wouldn't have. Perhaps I should have worded my inquiry differently, such as "Does anyone have experience with a 36" inch island hood over a 36" range?" I apologize if anyone somehow felt affronted by me not taking your advice after you put in the time and effort to offer me your opinion. To be clear, I wanted to go with a 42" hood over my 36" BlueStar. My wife and interior designer however, were also concerned about limited storage space given the constraints inherent to the overall floor plan of the house. I originally posted on here to give me ammunition for my argument for the larger hood. But after reading mojavean's post it got me thinking. I realized that I do the majority of my cooking on two burners plus one for simmering. If I reconfigured the 36" range so that the burners I'm likely to use the most (22k btu) are directly under the middle of the hood, it actually would be BETTER under a 36" hood, than not reconfiguring and having the 22k burners at the front left and right, and thus closer to the edges of a 42" one. If you want, we could have an argument over fluid mechanics over that. I did point out how a smaller hood would be sub-optimal to my wife and did read some of the comments to her. However, I know that compromising is a vital part of a healthy relationship. And a compromise to a smaller hood which is arguably equivalent for the majority of the cooking that I will do seems fine to me. Plus, she is now fully aware of the potential odor and grease issues and I can always refer to this thread in the future should she complain about greasy plates and smelly shirts. Lastly, in regards to the skiing analogy. I'd argue that the most important piece of ski equipment is not the skis but the boots themselves. That's why boots are so much more customizable. You can't deny that you'd ski better in $1500 boots and beginner skis than the other way around. To me, the range is the equivalent of the boots. I can cook a pretty good meal on a 36" BlueStar with just rudimentary ventilation. I can't say the same if I had a hot plate and a custom made, fancy hood guaranteed to capture all possible effluent.

Thanks, the copper flashing is hanging out in the living room. :) We also are going to try to replace some of the lower siding as the last owners left us a few pieces (we hope we have enough). It's amazing how even just the new framing makes the house look better. Flashing is expensive - it was $30 for a roll at Lowes. Given that and the little framing was $150 at our local lumber store (and they give me contractor/good prices) I can see why you guys are charging so much - plus it's hard work. I'm glad we only have a small deck so I can do what every I want. Do we have to bolt down the stairs to the concrete slab or can we let them be free hanging - in our Stanley book it showed some free hanging. We thought for one stair it might be ok. Bolting down that post was not fun and for one post took hours till I thought to use the chisel large attached to our air compressor along with the hammer drill and a good bit (our neighbor gave us the chisel hammer to get rid of the old step - we have to get one of those as they are sweet). The previous owner tried to build things to last so that concrete isn't going anywhere. Thank you!!!!!!!!!!!

Thanks again for the thoughtful responses -- such a huge help. Rococogurl, Circuspeanut and Buehl: alas there's no getting around the tightness of that corner. There's 16" inches between it and the range (not 12"), which we discovered is the minimum amount that allows the range door to open without any "preppers" having to move (we tested it). Sadly, I will never have more than 16" UNLESS I give up A) the peninsula itself B) the secondary prep zone on the other side of the range (it needs oven door clearance, too), or C) the table and seating area. I've already shrunk all three to their tightest limits, and there's not one of them that's less important to me than a prep sink. Which makes it a simple choice between having a prep sink in that less-than-ideal spot, or not having one at all. Circuspeanut: if you had less space between range and corner (like me) do you think you might use that peninsula on the other side of your prep sink for prepping? If not why not? Is your fridge too far from it? Or is there some other impediment I haven't thought of and should? (As a side note, I had long ago made a mental note of your prep sink, as of your kitchen in general -- the way you've embraced your kitchen's original spirit and scale has been very inspiring to me and my 125 year old kitchen... Patina is beautiful!) Buehl: what do you see as the downside to me prepping at peninsula, as opposed to directly next to range? That's where I do it now, without the prep sink, and I'm wondering how the prep sink will effect that, or what obstructions I might discover in the future... Also, thanks for clarifying problem of the DW door getting between the main prep area and only sink. You will have saved me a giant headache if I do end up nixing the prep sink. Antss, excellent note about the butcher block. As it turns out, I've already purchased my soapstone slabs (killer sale), but maybe others will read this and know they have this option. As to your other points, they are extremely valuable to me coming from you. They confirm what I've been thinking, but lack the expertise to KNOW. Thank you.