I've had my SZ since '99 when the price tag didn't bother me. Now, its up there. I have a few friends who are realtors who tell me I've added to the value of my house as SubZero has such a great reputation. Even with the mechanical complexity of the ice on the door, I really haven't had any failures once I figured out that you have to switch from a Culligan Reverse Osmosis water purifier to a Kinetico Quickflow for the Ice maker to keep from overflowing. With the low water pressure of the Culligan, I had to manually defrost the icemaker when I tested to see if the freezer really can go below zero. Back in those times, the SZ was the only fridge with ice on the door that consumed less than 900Kw/H a year thanks to the air lock on the door dispenser and having two separate compressors for fridge and freezer. My house is solar, so that was very important to me. If water on the door dispenser stops flowing, you set the fridge temp below 34 and it froze. You can't leave salad stuff outside the crisper even at 34. It will freeze and decay quickly. Same thing with fruits like strawberries. They go bad faster if they start to freeze. My beer has never been as cold and delicious since it started resting in the meat drawer. Your mileage may vary. My other appliances are a beloved F&P dishdrawer and an AGA cooker. But, thats another thread.

Having moved frequently I have had KA, Miele, sub zeroes , may tag and GE refrigerators. The present home's built in was a subzero that failed after 15 years. Shopping around I bought a subzero for just under 9 thousand this past summer. The prices were 8700 with free delivery, 9700 plus a 250 delivery charge, and another store was charging 9700 with free delivery. I had assumed that all stores were selling the unit at the same cost. Husband was pissed that I had to spend so much. I had looked at monogram and LG units along with a few other refrigerator but either I did not like the shelves or the replacement fridge would not fit in the refrigerator cabinet. Back in 2000 I had to replace another failed subzero that was 16 years old. The price at this time was 3 grand. I was stunned to see the six thousand inflation price. I owned a small Miele with a single door and under freezer. The unit was only five feet high but held a nice assortment of groceries while keeping the food fresh for days. This small Miele held more groceries than a side by side GE refrig I had when living in Atlanta. Bigger does not mean better! Having had side by sides and the single door panel I prefer the Miele and the subzero. What makes the difference is shelving space. The subzero is designed to hold a huge amount of food so I can pack a turkey along with all the holiday prep in the subzero whereas with the side by side I had to use the garage shelving as my back up refrig. I live in the northeast so temps are below freezing by November . A few times I had to scramble placing the garage store good in coolers when the temperatures hit fifty. There are many spacious refrigerators out there that are lower in cost than a sub zero but I found that it was only a two grand price difference . I could have bought a less expensive fridge but it would have sat bizarre in the kitchen cabinet. I love my subzero but there are other great options on the market that function just as well. I strongly believe that the single or french door refrigs give you the best use of space and having the freezer below is also an easy stock option. I trimmed by monthly expenses for a few weeks to negate my subzero just to calm the hubby down. Think of buying your fridge with how you will use it and what you can afford. Good luck

Hi rxmitch! I also was able to visit the Miami Officine Gullo showroom while on a trip to the East Coast (I'm on the West Coast-nothing here yet, but I've heard plans are in the works for a showroom out here!). Ricardo was amazingly kind and met us on his day off (I felt so guilty!!)-the only time during our very brief visit that I could meet with him. I'm also totally smitten with the pasta steamer option (it seems to do several things which is great!) as well as the plancha and french top. The company offers to help with our kitchen design plan, which I'm hoping to be able to do as soon as we settle on exactly where our new kitchen will be in the remodel plans (grr...sigh..). rxmitch, which type of stove/range are you looking at? I'm probably going to get the Pro line, as the burners on the other model seem rather small for what I need, and the depth is better, but the DH isn't super keen on the fact that the Pro line has burners that either are always on or that you have to light to use (the user has either option). One of my big concerns is that the pictures show ovens with pretty window doors, but I was told that these weren't available here. At the price they ask, I want to know why, since these are custom made stoves. Second, I had asked about a light inside the oven and was told over the phone that that could happen, but when I came to the showroom, it seemed like this was a no-go. Was this your experience? Aside from this, the stoves were WAY better made and easier to clean (stuff can go in the dishwasher!) than a La Cornue, and the ovens came in many sizes , colors, and configurations. They were gorgeous and functional beyond belief, and built like tanks. It's my understanding that they make wooden as well as metal cabinets. On a side note, the Fhiaba refrigerators that they sell are also amazing-I had the chance to see them in person while in New York. Not sure if the "branded" Officine Gullo version is way more expensive, but the "regular" version comes in a little less than a Sub Zero. The convert freezer to frig function is pretty cool, as is the stainless interior.Anybody else have one of these? I'd love some input.

yes have electric 3 yrs old & propane fueled 7 yrs old in different homes. no issues w doors (except to adapt to left closing). both perform well. electric more bells whistles being newer.. digital and pizza stone. however on advice on tech (we had 1 svc call for faulty thermostat ez repair but they pulled entire panel and replaced), pizza stone carefully removed, stored. this way oven heats and cools faster. note that neither throws excessive heat into space. trade off is a fan running to aid slow deliberate cool down. this might annoy in an open space eat in kitchen. our fan friendly oven is installed in walk in pantry utility room that houses freezer and extra refrig (main kitchen has 30" Leibherr)