We've got the counter depth FD version of the fridge. The external water is OK, but slow--probably an ounce per second. I guess that's normal, but it's the first one we've had. If there was a choice, I'd probably take just the ice dispenser and forgo the water. But our water is pretty good from the tap anyway. I do find the cover of the internal ice dispenser tends to fall off if you're not careful. We've also had to play with the temp settings a couple of times when the water line froze up. I've been a little disappointed in the integrity of the bins, etc., a couple of them are cracked already after only a year and a half. I LOVE the bottom freezer style, we're able to keep the fridge so much cleaner when everything's eye level. The counter depth helps too, no more mystery science experiments hiding in the back. We got the french door because we thought it would give us better clearance with an adjacent angled cabinet, but truthfully I'd prefer a single door.

For all intents and purposes, your range is definitely an "island" or "peninsula" range. The half-wall will help a bit, but the majority of the effluent will still be in the open. Regarding the wall, it should be at least 9" thick -- that's the bare minimum you should have behind any open range or cooktop. If those are stairs directly behind the range, then I would be very careful about skimping on ventilation -- people going up/coming down will have anything not caught by your hood in their faces -- think billowing steam from boiling water, smoke from any browning/frying, splattering grease, etc. I'm with you on no downdraft -- they're better than nothing at all, but not much better! (Experience speaking!) They only work for items right up next to the fan -and- shorter than the top of the fan by several inches! They're also loud! (See that item in the video above -- tiny and short! Did you also notice in the video that even at the highest speed not all the steam was captured - quite a bit escaped above the fan? If that were a typical pot -- say 8 quarts or 12 quarts, even more would escape!) Regarding the need for venting...there are two primary things that affect what you need for venting: the type of cooking you do and the type of cooking appliance. Cooking is the most important with appliance second. If you do any grilling, you will need a very effective and much larger/stronger hood. If you fry, stir fry, brown meat, etc., you will need a good hood If you just steam or boil water, you will need a good hood, but the fan may not have to be as strong. Gas, especially high BTUs, will need better venting b/c of fumes and higher heat "Regular" electric still has heat, but not the gas fumes Induction does not introduce added heat from the burners, but there is still heat from the food -- much less heat overall, though BTW...others are correct, it's more expensive to vent in an open space like your situation than when against the wall. The hood is more expensive b/c it has to be finished on all 4 sides Venting can often be more difficult -- having to go up, turn a corner, and go out an exterior wall (be careful about venting through the roof) You need a bigger and stronger hood b/c you have more and stronger air currents that will make capturing the FOGSS (fumes, odors, grease, steam, smoke) more difficult....plus anything missed will quickly spread throughout the home. The lack of cabinets flanking the hood and a back wall to help corral the FOGSS is also an issue. So, how to minimize the impact since you are dead set on having the range in that location. First suggestion: Would you be wiling to leave part of the wall up? Say the width of the range + 9" to 12"? That would give you a wall to help your hood work better and to cut down on the FOGSS spreading. The hood size won't be as big an issue as well. Keep in mind that you spend far less time standing in front of your range cooking than you think -- only about 10% of your time. The rest of the time is spent prepping at counters & sink next to or across from the range (about 70%). (The other 20% is spent cleaning up -- at the cleanup sink, wiping down table & counter, loading/unloading the DW, etc.) Sizing of Hood: Width...The hood should be at least 6" wider than your cooking surface. So, for a 30" range, the hood should be at least 36" wide. This provides an extra 3" on each side. FOGGS do not just rise, they also expand as they rise. Since you don't have cabinets and a wall stopping the expansion, your hood definitely needs to be wider. (I might even consider 12" wider since it's going to be so open.) If your hood were against a wall with cabs flanking the hood, then 6" wider would be sufficient. Depth (front to back)...The hood should be 27" deep for the same reason as the width above. If your hood were against the wall, then it would only need to be 24" deep. Height...you want the hood to be able to corral the FOGSS for expelling to the outside, so the taller the hood body is, the better. Fan...I would go for at least 600cfms. Note: You might need makeup air (MUA). Some municipalities are starting to require MUA. I know you don't want something so big, but if you really want the range in the open, then one of the consequences is the need for better/bigger venting.

Hello - I had minera in my bathroom and had to remove it and go with quartz. It started to chip and pit within three months. I called the company and they let me know that the jewel collection is prone to this. Read up the original thread.

@hallettco Thanks for your comments. I realize LED tape or inset bars using an under-cabinet skin are the most popular approach right now. We have some special needs for switches and receptacles to be located under the wall cabinetry, however, and will likely be using the Legrand Adorne under-cabinetry lighting and receptacle system, so in our case the under-cabinet cove is a necessity. I've never had light rail molding in a kitchen and was really looking forward to it, so the discovery that our cabinet maker doesn't usually use it, on top the fact that many modern kitchens are skipping it altogether, has been a disappointment.