Sorry to rain on your parade. The quality of deep fryers has plunged along with their prices. They are a beast to clean, especially the baskets and all around the immersion heater which is the kind that gives the best cooking results. Peanut oil is the best, it costs plenty and a less than 1500w unit holding less than about 2.5 quarts can't hold temp very well when cooking from frozen. You can get just as good or better results with a suitable pot and basket on a range if you are safety conscious and know what you are doing. And the clean up and general hassle afterwards is minimal. If you still want to try, check out Amazon.com and Sears. Be sure to read any bad reviews

Trailrunner's is Miele. I know that that what impressed me in her description was something about a place where little bits that fall off sink to, and something about where the colder oil goes. I know that's vague, but, as I said, it was impressive. :) She's the only one I know who has a fryer. I don't know about choosing between Wolf and Gaggenau other than both are excellent at the other things they offer. ;) I have the vacuum sealer (a new purchase), steam oven (Gagg), and under counter fridge drawers. I gather you're using your vacuum sealer for sous vide. Mine is mostly for freezing. There might be some point in choosing a sealer that is made by the same company as your circulator to make sure that the seal is correct. You might benefit from posting your plans in the Kitchens forum for the very clever people to help with. My first impression is that it would be great to have a cabinet, with or without doors, with outlets, and heavy duty rollouts for the slicer, sealer, circulator, et al. It would make it so much easier to use, and to compact that way. That is...if the circulator is manual drain. If it's plumbed, you probably want it in the vicinity of the steam oven to keep the plumbing sane. You say "dream kitchen", so I'll ask the tough question: Have you used a French top regularly? Or a plancha? I'm not sure you really need both for home cooking. I was all set to buy the Gaggenau teppan yaki (oh, pitter pat!) but decided I wanted the cabinet space underneath more, and they'd just raised the price, so I gave it a pass. When I started out, I was convinced I wanted a French top, but there were some pros here who were talking about how they were moving away from those and using vacuum bottles to hold sauces and such like. That actually made a lot more sense to me than having uneven heat in the pans and all of that. Plus, the amount of energy and time that it takes to heat up the French top wasn't worth it. That's where I segued into the teppen yaki, then decided I really wanted to cook on induction and changed my plan to half induction, half gas, no specialty units. I have no trouble using a cast iron plate for anything I'd have been using the teppan yaki or a plancha for, and the excellent temperature control of the Gaggenau induction and Wolf gas handles anything I would have done on the French Top. Much less romance, lots of utility. Just offering my experience as a check. If you have the space and want the romance, by all means go for it! I LOVE my fridge drawers. They're the one don't really need it toy I just had to have. I had wanted fridge drawers in my prep area since I first saw some. Mine are Marvel. The best feature is the depth of the bottom drawer, which holds standing opened wine bottles. I also had the sense that they had more usable space than the other 24" units I'd seen. The worst feature is that they're loud when they cycle. Not a bother when the rest of the kitchen is running, but a bit shocking if one is sitting quietly. I also adore the Gaggenau combi-steam. I hate blanching and steaming the old fashioned way. Just tossing them in, and being able to check progress and pop them back and all of it is just wonderful. The regenerate setting is amazing. You put in a plate of cold leftovers all made up, and it comes out with everything warm, and nothing overcooked, shriveled, or petrified. I mostly use it for steaming vegetables and as a secondary oven when I'm making several mains, but my kitchen isn't completely finished, so I haven't gotten into a lot of experimenting, yet.

Don't you have a good hood over your cooktop ? If you do all you have to do it turn on the exhaust 5 min before you start to heat the oil. Place a large flat secure surface over your burners...cutting board or something similar. Voila...you are in business...no HOGS. Perfect solution. Let the exhaust run for 5-10 min after also as the oil cools to collect all odors and to clear the duct. c

Thank you deb, how often do you replace the coffee filters? I assume after each frying? I did wash the charcoal filter in the dishwasher, however it still stinks from the grease and it is about half the thickness now. So I will have to find a replacement for that.