Hi, am new to this site and am amazed at the number of ongoing posts and opinions about appliances. I am in the middle of needing to replace an Electrolux Wave Touch dual fuel range I purchased in 2009. I was away from my home for professional reasons for 2-1/2 years and when I returned, I noticed that the display was missing parts of letters and numbers. I call my local appliance store and found out it was still under the extended warranty and they sent a tech out to replace it the next day. When I tried to use the oven, I noticed it never reached 350 degrees, called the store back and at the next service call, they told me I needed a new relay board. Comes in a few days later, he puts it, goes phiiiiiit, arcs, then goes out. Still no oven. He calls Electrolux and they told him he has a bad board and they will send out another one. Week later a different tech comes out, replaces the board, and the same thing happens after turning on the oven. Electrolux then says to replace both the relay board and the control board. At the next visit, Electrolux tells the tech to remove a resister on the relay board, he does that, connects it, and still no oven. The engineer at Electrolux then tells the tech there was a software update on the control board and that they would have to replace the relay board again. The store at this point is refusing, and hopefully the third party warranty company has enough documentation to replace this unit. I have informed the store that I do not want another range, instead would prefer a pro-style all gas range. I used to have the bottom of the line semi open burner Viking and really liked that, despite having very heavy grates to clean. The store also recommended a 30-inch American Range Cuisine unit. I am thinking because the higher output, I am now wanting a propane open burner range, that the American Range Performa range may be a good option. If there is anyone out there who has had experience with the American Range units, I would really appreciate your thoughts.

jbril375, true integrated, not built-in, frigs have no trim, grill or hinges that show when installed. If you put cabinet fronts on the door, then you really cannot tell that the frig is there at all. Most of the time, it is that 1 inch that sticks out of the cabinets versus the true flush look that pushes people to spend the difference. This costs big bucks. I am close to spending alot of money to get this look. I did many hours of research trying to get the frig to be flush without spending the bucks and the hinges cannot be recessed without leaving a big gap between the frig and the adjacent cabinets. I am kicking myself if I really want to do this or not. hidroman, our choices of integrated good looking refrigerator in America is much less than yours in Europe. In my research, integrated frig without top grill/panel led me to Subzero 700, Liebherr, and Siemens/Bosch/Thermador line and Miele. No more. They are all quite expensive! There is a new Jenair line but that still has grill at the top that requires a few inches of opening without a cover. no go for me. All others have grill up top that cannot be disguised or have either trim around doors, stick out 1/2 to 1 inch or so to from the surrouding cabinets. They look like built-in frigs, not integrated cabinetry. I think this is because modern design is much more main stream in Europe and consumers have demanded clean look for many years. For example, American ovens and DW stick out 1/2 inch to 1 inch from the cabinets when installed where as European built in ovens are flush with cabinets. You can do a little trick here or there to make the appliances flush but the initial design elements is not the flush look from the appliance manufacturers. I think the built in frigs are a thing of the past with the popularity of cabinet depth frigs. I think most of the companies will move to integrated look in the next few years. (I may be completely wrong...)

A CSO is an expensive built-in. Rotisserie does two things: gives all sides a chance at the heat, and self bastes by recapturing the melted fat as it turns instead of having it drip off. For the poultry, at least, though meat as well, the better bet is to try to accomplish these things in your current oven. Heated convection does a lot for the all sides get a chance at the heat, because the point of it is to distribute the heat evenly around the oven. If you don't have a lot of hot/cool spots, however, it's not necessary if you can figure out how to even up the access. This is what butterflying is all about. Cut the spine out of your bird. If it's a tender young chicken, you can just kind of pull it open, turn it over, and gently but firmly press the breast down. For a big turkey, you might have to cut out the breast bone (google butterfly or spatchcock for pictures and directions). Make a bed of root vegetables or stuffing in your roasting pan and lay the flattened bird on top. Turn the legs knees in, and tuck the wing tips under. Add a generous amount( but not a flood) of wine, stock, and/or water to the bottom of the pan to help steam the bird and keep it tender. Butterflying meat just takes a very sharp knife and courage, but it's more technical, especially if there's a bone. Watch some videos. Or get your butcher to do it (or the birds). Most meat has so much fat that a lot is dripping off from the rotisserie. Same with butterflying. So not as good a candidate for roasting on a bed. Instead, use the grill pan as usual, for the fat to fall through. You should get a nice, even cook. You can also add liquid to the pan for steaming, and baste occasionally. Experiment with different temperatures and modes (roast or broil, etc.). Maybe a good alternative to the countertop appliance. :)

Ritu Ganghi, we wound up getting a sub zero built in for nearly $12,000!!! the option was this or to rennovate kitchen to accomodate a free standing fridge. There would not have been room to walk in our kitchen due to cabinet and center island placement with a free standing fridge. We figured a kitchen reno would be triple the cost of the sub zero, so we went for it. i have to say, we really love it!