Earlier this year I had to get a new fridge and did a pretty exhaustive search. We had had two side-by-sides and I seriously looked into a French Door model, based on all the raves in this forum. I even visited fiends who had recently gotten a frenchdoor fridge. In the end, I opted for another side-by-side and I am so, so, very, very glad that I did. I adore the refrigerator I got, even more than I hoped I would. I bought the Electrolux EW26SS70IS 25.9 cubic ft side-by-side. A french-door format would not have worked for my family: too wide (need to open both doors most times), too little usable space, too unorganized a mosh-pit freezer dump space. A lot of this is lifestyle: a french door model with a big 'mosh pit' freezer (even one with a couple of drawers at the top) would have been an absolute nightmare for my family. I have two teenagers and we are heavy freezer users, typically going into the freezer 5 or 6 times a day. To have to bend over and paw through the mosh pit every time would have led to deep dissatisfaction. We LOVE the ability of the side-by-side to nicely file things away in compartments and adore the ability to have the things we reach for frequently at easy-access height. So usage plays a huge role. We also do not have many parties where we are storing pre-made trays. And the model I did buy, an Electrolux, is deep enough to store most trays anyway. I did not get a counter depth model: My kitchen is engineered so that a deep model appears to be counter-depth. This really works for us. The space you have to put it in is also a very big consideration. We like the depth: others would rather the shallow counter depth format. The final complaint about side-by-sides, that the veggies are in the bottom compartment, is true of the one I bought. But that is not a big issue for us. We do not store very many veggies (I mostly get them fresh and don't refrigerate too much). I don't mind the little bit of (well organized) bending that that drawer requires. The side-by-side was the right decision for us based on how we live, our needs, our capabilities and our uses for it. In the end, it was a lifestyle decision and it works for us. So we love it. But clearly it's not the right answer for everyone. So you need to think about how you will use it, what needs you have and the space you will put it in. Almost everytime I open mine I'm glad it's a side-by-side: but that's me.

(Apologies in advance for the ridiculously long update...) We've had our replacement range for a few months now. To be fair, we haven't used it much. It still gets hot but I haven't tested it to the limits I tested the first range. To be honest, I'm a little paranoid about our adjacent cabinets! My observations about the heat: 1. Realizing it is a professional range, I understand that it will get warm/hot. However, we have friends with a Thermador, which doesn't get hot at all; in fact, the surface barely gets warm. Not sure if it's fair to compare the two, but it is something I wonder about. If anyone has an argument about that, I welcome it because it would make me feel better! I also read someone else's comment here that her neighbor's (I think?) American range stays COOL. Okay, totally not the case here! 2. We tested the FIRST range for great lengths of time. When the repair person was testing it, we probably had it on for about 30-45 minutes at 450 before the surface temperature (on sides) approached the maximum indicated temp, and 1+ hours when it got scorching hot. The repair person, who works only with pro ranges, could not touch the sides for more than a second. He could touch the knobs for maybe 3 seconds. He told me his fingers were pretty used to high temps! 3. I had the REPLACEMENT range on for about 1.25-1.5 hours last week at 350. It wasn't nearly as hot as the first range, but it was still warm. For reference, I could touch the knobs (hot, but not scorching), and could hold my fingers on the side for about 5 seconds. On the previous range, I needed an oven mitt to turn the knob after about 1 hour. NOTE: *I'm not saying the new one is faulty at all, but I know some people have asked what 'too hot' is so I wanted to give a point of reference.* So, I haven't left the replacement range on for 1.5 hours at 450 like the first one because I'm a little nervous. I know some might argue that yes, this is what happens at high temps for long periods of time, but what do you do when you need to roast a turkey for hours? Of course we keep our little ones out of the kitchen, but I'm more worried about cabinets melting! On to our next set of issues w/ the replacement range: *We did the burn in for about 2 hours the day it was installed. Like I said, we haven't used it much so the burn in smell was apparent for awhile, but there was also a gas smell. After awhile, the burn in went away but the gas smell is still there for the first 5-10 minutes. We've been waiting on this issue because we wanted to make sure it wasn't the burn in we were smelling. When we first turn the oven on, the flame does not light for a few minutes, which I'm guessing has something to do with it. (?) *Also, when we first turn the oven on, the window fogs up as if there is condensation inside, and it's oddly spotty too, as if there is mildew (?). It goes away after a few minutes as well, but I don't remember that happening with the first range. Does this happen for anyone else? I wrote the rep about these things a couple of days ago, but didn't hear back. Today I wrote another contact, but didn't hear back from him either. I'll give them a few days and write again I guess. The customer service was great with the heat issues. They tried to fix the first range with a whole slew of parts, and when that didn't work, they replaced the entire thing -- that was very nice. So I feel bad complaining... but I have to admit I'm a little disappointed. On the upside, it's a gorgeous range, and the burners are incredible! Also, it is ridiculously easy to clean (the top of it, that is). It wipes up beautifully. I just wish the oven worked the way I think it should!

purshased entire zline kitchen. hood was damaged on arrival. they replaced it. range went out after 1 year they replaced internals. now at 2 years built in microwave completly went out. but warrenty is only for two years i hope they still honar warrenty considering all the issues i had. fustrating. oven does not heat evenly, burns easy, range flames to high, hood is loud. and now i hear about corbon monixide recall. uhhh.

Outlets close to the floor are great for stuff that gets plugged in and stays plugged in like table lamps and stuff on nightstands. In addition to that, who wants to look at a bunch of outlets and a cords hanging down in their line of sight all the time? The other side of the coin is what a pain it would be to bend down to plug in a kitchen appliance, for example every time. It is obviously only a thought exercise, but if kitchens did not have outlets above counters, they'd be installed high next to those counters anyway. We have 120V outlets for washers and gas dryers mounted high and for plugging in irons in laundry rooms. We're kind of stuck for things like the vacuum cleaner because the outlets anywhere but the above examples are for lamps and whatnot. A vacuum cleaner outlet in every room might be a slick idea. Maybe that is why my wife does not like to clean. She certainly does not like to bend over placing her head and shoulders near the floor. In laboratory situations, the original construction most often has wall outlets for coolers and large, floor-located equipment low. The electricians always want to add them low as well. I make a point to ask for the box about 4 feet off the floor. It is not so much so it is easy to reach. It means that after we plug em in and start to roll them toward the wall, the wheels don't get hung up on the cord as easily or at all.