I have this exact model that you are considering. (Frigidaire Professional, not Gallery.) It is an excellent fridge for the money, I think. The LED light that comes on when the door opens is very nice. It runs very quietly. The finish is indeed fingerproof-resistant. If only they could figure out how to make it dirt- and gunk-resistant! It keeps food extremely fresh, much better than the terrible old fridge we used to have that finally died. We haven't used the icemaker much because we have had trouble hooking up the existing water line (a problem with the house, not the fridge, and it will be addressed soon during the reno.) I find that there is plenty of storage space both in the fridge and the freezer, and we are a family of four that cooks avidly and hoards bizarre ingredients. If I had to complain about something, there are tiny little things: the right hand door has a flap that sometimes moves while the door is open so if the left door closes first and the flap has moved then the right door will bang against the left and not close. Happens every once in a while and doesn't do any damage. Also, buy the extended warranty. During the first year we had a control circuit problem that took three service calls for the techs to figure out what was going on. They replaced the part and no problems since then. The other complaint I have is about AJ Madison's delivery (but that's not the fridge's fault!) I find that as with all fridges (apart from the super high-end ones) if you stick too much stuff in front of the vents for the cold air, you will freeze whatever is there. So you don't want to stick too much on the top shelf on the right. The shelves and door shelves are configurable, too. All in all, very happy with it. I paid around $1850 for it -AJ Madison matched Goedeker's. I'd be happy to take pictures of the inside for you if you are still interested!

You can drive to work in a Toyota Yaris or a Porsche 911. Both will get you where you're going via an internal combustion engine, maybe even with an MP3 player, and possibly even on board navigation. But the difference in driving the two can NOT be understood by someone who doesn't enjoy the nuances of driving. Regular folks who think buying a Porsche is a silly extravagance will never ever "get" it. They don't know what they don't know about the differences between the two, so they are perfectly satisfied with a boring econobox. Frigidaire is the boring tinny 1970's econobox of the appliance world with a few racing stripes to give itself airs. And the people reviewing it, well, not to sound elitist here, but they don't have experience with a higher standard to compare it to. They don't know what they don't know about the nuances of cooking. Anyone can "steam fry" a meal. Very few can do an actual stir fry. If you don't have the budget to make a purchase of a pro style range at this point, that's fine. Very few of us are able to get what we 100% want as if money is no object. But, you really have to look at the ultimate goal here and keep your eyes on the prize. Spending $1700 on something that doesn't function any better than something that costs $500 is wasting that money that you do spend. I'd suggest really analyzing your goals here. A 36" IS a step up in "space" but a true 36" pro style range has a pretty large oven that takes a long time to come to temp and is overkill for most situations unless you need to fit in a full sheet pan. 6 burners are usually overkill for most for 90% of the time that they use the range. Thus the popularityh of the 48" range, as it has a smaller oven that gets used more often. And you can do a griddle surface on it as well. If pro style cooking is your ultimate goal, then think about doing a 48" rather than a 36". Or consider doing a pro style cooktop like one Bluestar has now, and buying a second hand wall oven from Habitat for Humanity or Craig's List. That will give you an immediate return for your investment that won't need to be repeated. As long as you are also budgeting for the high CFM hood that goes hand in hand with having a high BTU cooking machine in your home. If you size the oven cabinet for a 30" oven and buy an extra filler or two, you can replace the oven at any point down the road with a more capable model but you will have enjoyed the FIRE of the cook surface until that happens.

OK..show and tell :) Here is mine... freezer:door has mostly my spices in pint jars. Keeps them fresh for years unlike room temp. Also the white bin you see on shelf below icemaker is a dishpan :) Used for my specialty baking stuff so I just pull it all out at once. fridge: drawer is on the left midway up...we use it for all out cheese. Rarely have meat. Note we have 2 drawers on the bottom of the fridge. That is all. Rest is shelves. Suits me as I don't need more drawers. I use the wide shelves to retard my huge trays of sourdough breads.

To Nanj: I literally took my "favorite-sized" pots to the store and put them on the cooktop to make sure I could easily fit, say ... three of them at one time and it was not a problem. There's a good amount of space bet. each burner and I DO use bigger pots, but seldom more than 2 at a time I'd say. Three would not be a prob. at all for me + a fourth little one, if nec. I COULDN'T have the 36" size unless I was willing to modify my existing granite counter. But, even if I could, the 30" was more than adequate for my needs and I've always used a 30" so I knew it should be fine. I've never had the need to use 5 burners at one time, but if I did: I have three add'l single burners in my pantry: a butane gas one that is fabulous, an old elec. coil one and an induction burner that I bought as a trial. 59Dodge: I so agree - the only time I would use the boost is to boil a large pot of water and can't imagine having to do that in three diff. pots. As stated, you CAN use the boost for two diff. pots at the same time. NO ONE would ever be just "cooking" on the boost level - it's on steroids! 3400 Watts is waaaaay more than anyone could possibly need or want. And it's so fast - it's ridiculous. To me, 3700 Watts is totally superfluous and redundant. 12 crumbles: read my response just above to Dodge RE: 3700 watts - I'm promising you, it's just not necessary. I would think the time difference might be LESS than 15-20 seconds. Re: the timers for the burners - I'm very attentive when I'm cooking and could easily visualize that I wouldn't use them. I don't want the burners going off without my realizing it and it would always be a guessing game as to the proper time to set it for. If I'm frying, I'm right there watching and turning, if I'm simmering a big pot of sauce, chili, whatever - on the induction it's not going to ever burn. Only for baking in an oven does one need a timer, IMO. And, FYI - this cooktop DOES have a minute timer that is easily set, just to let you know when "X" amount of minutes have expired. Also lets you know, after a pot has been removed, that that burner is still hot/warm to the touch as a reminder, until it cools down.