OK, I think it's safe to say that the Bosch dryers are a wee bit overly sensitive to air flow. This is clearly estlablished. Here's a few tip's for EO1 sufferer's. I think the use of flex duct is out of the question to use with these dryers. The straight runs of the flex hose will collect as much lint as a 90 deg. bend smooth sided rigid duct, especially if the flex duct is not fully stretched out. Any flex duct that is not stretched out fully will trap lint like crazy. If you have excess duct, do not leave it bunched up. Stretch it out fully and cut off the excess if you must use it. Smooth sided rigid ducting will reduce lint build up but annual cleaning of any duct on a well used dryer is essential to proper dryer operation and maximum efficiency. Another option that will help people with EO1 syndrome (if feasable), is the use of oversized ducting. You can get adaptors that will allow the use of 5 or even 6 inch ducting that will help increase air flow in long runs of ducting. I don't know if the sensor is operated on temperature or air flow, but it appears that these dryers do not tolerate any air flow obstruction. Another thing to be looked at is proper installation of the duct work. Heat naturally rises and any duct work that flows downward will cause back pressure, just as if it were partially clogged. Any down flowing sections should be removed and rerouted to at least be level, but ultimately flowing upward. Any bends in the duct should be kept to a minimum. If you can get away with a 45 rather than a 90 deg. bend, do it. If possible, make the duct work flow upward all the way to the house vent and keep bends to a minimum. Make sure your outside vent has something on it to prevent critters from entering the duct work, especially if it's near ground level. Don't use a screen on the outside vent unless it has at least 3/4 inch square sized holes and clean it often too. Use foil tape to seal seams and it's a good idea to leave a seam untaped every 6 or 8 feet so that you can easily take the ducts apart for cleaning every year. Anyone who has had to remove that foil tape on a joint will know why I say to leave it off. It's not easy to remove! I found a vent duct brush with a 6 foot wire handle for $6 at a hardware store. A must have to clean the ducts. My wife has one of those ball shaped cob web broom things on an extendable handle. They work great for cleaning ducts too. If you're not into taking the ducts apart,you can buy these plastic things that are advertised as "heating vents" that go in line with your duct work so that you can open the vent and use the heat from your dryer to heat your basement or wherever. They fit in line with the duct work and they have a little lever on them to open and close the vent. If you don't mind 100% humidity in your basement they're fine, but they also allow you access to the vent for cleaning which is what I use them for . They're cheap and are easy to install. The only problem is that you can only clean in one direction when it's open so you'll have to put one every 8 or 10 feet if you have a long run. Just something to consider if you don't want to take the ducts apart for cleaning every year. Hope this helps. Happy duct cleaning!!

If you want to 'try out' the effects of different grouts, this is a handy site: Susan Jablon Mosaics. Here you will find a Custom Blend Tile Designer. I know she has a glass subway tile in a colour very similar to your tile. You can create a brick pattern and select several grout colours. Very light and very dark colours will make the brick pattern stand out more, colours similar to the tile give a more uniform appearance. Hope this helps, Petra Here is a link that might be useful: Susan Jablon Mosaics

JK, here is some info about gas vs electric ovens I posted previously These are some differences in the way electric and gas ovens bake/roast. These features can vary quite a bit brand to brand. -You will commonly read that gas is moist heat and electric heat is dry. This is only if you look at the source of heat without considering what goes on in the oven. Electric ovens hold on to more of the moisture from what you are baking or if you add steam. This actually ends up "moist" heat. This promotes starch gelatinization.This is mostly a benefit for those that want a particular type of crust when baking bread. It also will delay the setting of a cake or things that rise a little giving it a better rise. Gas ovens do not hold on to the moisture very well because they are ventilated much more. Gas actually releases moisture as a product of combustion but it leaves the oven chamber quickly so a gas oven has "dry" heat with more movement of air. Also more heat into your kitchen. Some bread bakers cover their bread to keep the moisture in the first half of the baking process in a gas oven. Some have even tried blocking the ventilation to keep moisture in the oven. This dry heat is good though for the second half of baking because it promotes browning. In some blogs I have read, bakers open the electric oven briefly after a cake has set, to release steam and/or turn on the convection fan. The dry heat of a gas oven is better for roasting as it evaporates moisture and promotes browning. The convection fan will do that in an electric oven. I think this makes an electric oven more versatile. -Some electric ovens have a very narrow range of temperature. The normal swing is about 25 degrees on either side of the set temperature. I have not found it that important to have the very narrow swing in temperature. -Some electric ovens have modes with the ability to direct more heat from the top for roasting and from the bottom for baking. The convection fan speed may also vary, slower for baking, faster for roasting. You might also have two fans. Electric ovens also might have third(and fourth) elements called European or true convection which is only in a few gas ovens. I'm This is a benefit when the oven is full in having things bake more evenly. You can't always tell when these elements are being used in a given mode. My Electrolux oven has a little indicator that shows the rotation of the elements but most do not. You can hear a difference in fan speeds. Gas ovens typically have an on and off switch for the fan. I like the different modes but some people do not find utility in them and consider them needless "bells and whistles". They do require a computer board to coordinate them which some do not like because some ovens have had boards that fail in self cleaning. Some also do not like the sound of cooling fans that can run after you turn the oven off These features do have the potential to heat an oven more evenly if they work. I would avoid any new models with these modes until they are proven. Some electric ovens have an "auto correct" feature for convection. It is ok if optional, but I don't like for an oven to automatically lower the temperature for me. This is not always necessary. Electric ovens are more likely to have self clean. One model of the Capital Culinarian AG has self clean but is $$$. Many people avoid use of the self clean because it seems to be a possible source of problems with computer boards and interior porcelain enamel failure. Look at the broiler. Some higher end ranges have a infrared broiler that can be narrow, but widths of the broiler can vary. Look at the range of temperature and how can you use the fan? Some ovens only go down to 225F. Others might go down to 80F for proofing. I personally would avoid any oven that uses " logic" to maintain temperature instead of a thermostat. Capital does on its electric ovens as does Dacor Discovery ovens. There are threads on this. I would also want a rapid preheat to be optional because I sometimes put food in my oven to start either using the timer or I just want that option.

@kstewartau87 Yes, the sample boards, no matter the time of day, never looked to me like all the pictures look. I get screen colors vary, time of day, amount of natural light, kind of light bulb...yeah all of that. I was so disappointed when I brought the large samples home and they did not look good at all. I actually chose another color of provenza. Changed my mind at last minute due to a pit in my stomach feeling. Once installed, I was sooooooo happy I went for it despite those samples!! It's beautiful. For me: it does not show footprints bad, does not creek, feels quality under bare foot (but not like real hardwood), does not shot per hair bad. Prior to provenza I had a really dark rich laminate. It showed EVERYTHING and just the dog hair alone i was sweeping multiple times a day. Footprints anywhere light shines in and the water dribbles from my English Mastiff after drinking water were just embarrassing!! So happy I went with my gut!! Seriously. please find my pictures posted 2 years ago in this thread. There are several of my floor in different areas and one of the image that finally made me go back to my gut and install finally mine. Best wishes!