(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!

I like the flavor of Provolone. It doesn't get like a piece of rubber, when it cools a little. This was brought up a while back. Now I found out a lot of the members are using it. But I also use it with Mozzerella. Chopped small and mixed. Sometimes I use 4 Cheeses mixed. Lou

We had one of those for road trips for a while...odd thing. Plugged into the cig lighter. Worked well for the short time it did. (not hello kitty) Just a basic black thing. Felt a bit gadgety like sharper image stuff. Not clear, but are you tying to keep hot sandwiches hot? Just not enough 'mass' or volume to keep it that way. Many insulator type things exist but need near boiling temp and liquid volume to keep it hot for even a few hours. I like cold pizza. Not the thick gunky kind that goes soggy, but we often use flour tortillas as a thin pizza crust...just baked on a stone or cookie sheet with simple good ingredients, half what most normally pile on a pizza...get the crust nice and crisp...top bubbly...cool, then fold in half, then cut half like a quesadilla and fridge/or freeze. Fits in a sandwich size zip-lock. Not a great example pic because of the pink...that is a thin sliced red potato around the edge...one of those pink all the way through babies. Gets crisp like a potato chip. (has to be mandolin thin)...probably red pepper, mushroom, prosciutto, gorgonzola...old pic. Never the same but we just use up what's in the veggie bin for a quick meal once a month on a friday and make extras for sat/sunday snacks. Often crack an egg or two on top. They do re-heat well but also good cold...no different than cold quiche. Just an idea if your kids like pizza and quesadillas. They could pick and choose ingredients. Have a pizza party on the weekend, then freeze the extra ones. Or bake not so crisp and do roll-ups.

Stacy, you gave me a grin! Yes, you're absolutely right about having a hand in that recipe. I remember that fire vividly! ;) You know, one of things I do after I've tried a recipe and like it is make extensive notes. If the recipe turns out well, I always want to be able to make it exactly the same way. Rewriting recipes is something I do to most of those I make repeatedly...I've noticed there are a lot of recipes out there that are poorly written, or don't give very good instruction. My thinking is...when my thinking goes...I want to be able to make it again. I usually make personal notes as well, like which pans I use to make the sauce, cook the pork, etc., just so I don't have to think about it. That's probably a little excessive to some, but it really helps me when I'm getting prepared. You both have no idea how happy it makes me you use my ''instructions''. I don't always feel like I have much to contribute to the Cooking Forum (too many good cooks here), so it's very nice to know the combination works for you. Pizza making wasn't easy for me initially, so figuring something like this out was a big deal at the time. Considering how easy it is now for me to make pizza, it was worth writing all the steps down!