Idrive65, handle on the right, like yours is how I felt it should be, the frig is in a 24" cabinet and can be replaced, not essentially built-in. I could start with the Magic Chef, thanks bbtondo, but since its spring my money tree will be blooming, I'm going to spend $1059, really its only $650 more, and it will match the Jenn-Air appliances. There are 2 sets of 24" cabinets on one side, and the other will have frig with 18" 3 drawer base next to it. The walkway is only about 36" so I suppose I should open the handle from the middle, or I'd be standing in the walkway to open it, right??? Thanks all, tomorrow I place my Jenn-Air large order, hope I made the right decisions, getting black glass doors on CD FD frig and dishwasher. Dual fuel range, and microhood and this undercounter frig too.

Thanks everyone, you've given me some great input. Anitamo, Thanks for the photos, I had trouble finding any that showed a surround with open shelving! I agree the photo with the surround does look better. Crl and Ienazi, Unfortunately, I already bought a stainless steel counter depth model. But, those Big Chill and Smeg models look amazing! I have a terra-cotta Lacanche range on it's way which is European, vintage and I really want that to be the focal point of the kitchen. Oaktown and Designsaavy, I agree the finished sized does look best. And I like the idea of a cart or piece of furniture on the side. My overall design plan is more of an old world European style. If only I could find a surround that looks more like a piece of old furniture. Lavendar_Lass, I agree and many of the European kitchens I've been in that is the same today, appliances just out where ever they fit. Many of the kitchens appear as if the kitchen came together over the years (which I'm sure they did) This was the inspiration for my original decision to just leave the refrigerator in the open and the surrounds I saw, at least yesterday felt too modern. Amber, Crl, and Cluelesincolorado, I also gave in on the water dispenser, I hope I don't regret it! Thanks again!

I over planned and bought too early. It was an error. Appliances sat around in the garage for months and I lost warranty time because that counts from date of purchase usually. When you buy too early everything is months old by the time it's installed. Take the list of must-haves to a big appliance store. Shop those features, take pix and make notes on prices. When you get down to actually designing the kitchen and know space requirements for various pieces that's the time to get more specific with actual picks since you will need exact dimensions for the cabinet order. Meanwhile, there is plenty of time for the inevitable learning curve. There is one no matter how many suggestions you might get. Now to answer your question: I have a built in Miele refrigerator. What I love about it is the amazing lighting, the sturdy build quality (no clattering or chattering doors when they close) and the door storage. I have a bottom freezer that's excellent and very cold. My fridge doesn't stick out much from the cabinets -- I don't care for that look. No big grill either. It's super easy to clean -- everything comes apart in just the right way and goes back in a minute. Very quiet and very reliable. But bi fridges are a huge cost commitment. I extensively researched bi fridge styles and didn't want storage loss with FD. I don't care for the taste of fridge water -- I have an excellent filtered water faucet which gives me terrific quality water that I know is OK. That's used for all drinking and cooking. No way to do that with a fridge door dispenser. Just a thought if there will be kids in the house.

Annie got this from my collection of GF baked goods that I sent to her. The original is here: http://www.faithfullyglutenfree.com/2011/03/gluten-free-lemon-bars-way-lemon-bars.html For the crust: ¾ C unsalted butter, at room temperature ½ C granulated sugar 2C all-purpose gluten-free flour blend = (1C rice flour, 2/3 C potato starch, ¼ C tapioca flour) ½ t xanthan gum pinch salt For the Filling: 7 large eggs, at room temperature 2 C granulated sugar 2 T grated lemon zest 1 C freshly squeezed lemon juice (7 small) 1 C all-purpose gluten-free flour blend Confectioners’ Sugar for dusting Preheat oven to 350F. Line a 9×13-inch baking pan with parchment paper with cut corners so the paper rises up the sides. For the crust, mix in KA or in large bowl by hand. Press the dough into the bottom of the pan either with a layer of plastic wrap or using hands dusted with GF flour, and up ½“ up the sides. Bake 20 min. Let cool 5 min. outside the oven. For the filling, whisk together the ingredients. Pour over your pre-baked crust and bake for 30-35 min, until the set. Let cool to room temperature. Lift and slide out to a cutting board. Cut into squares or bars and dust with confectioners’ sugar.