I raised my children and am now helping raise my grands.This is not the end-you will have alot of gardening time for years,this is a new adventure of learning great things.Talk to him all summer so he will feel the excitement of going to school.I loved school myself and instilled that in my children-as well as the love of gardening.It has made me proud that they still call me for answers from recipes,plants diseases,to how to clean things.Life has been wonderful and I pray it will be also for you and your nanny boy.I keep my grands almost every week end and most of the summer-I insist..lol And I have a nanny boy too)they help plant,plan,ws.everything moonphase

FWIW springplanter, you might consider having the range delivered and then store it yourself--garage, or ??? There is no guarantee that the range will still be there when you are ready for it. Someone "needs" it to fulfill another job or order, and--"oops, so sorry, it's gone." Not exactly the right thing to do, but that won't help get the range back. We've all heard/read stories about granite and marble slabs on hold for, or even sold outright to people, ending up being sold to others. We kept very close tabs on the two (at that point discontinued) 1.6 gal Toto toilets we ordered for two of our bathrooms. We were working with the same salesperson who had sold us our kitchen and guest bathroom fixtures, so we knew him, and knew he would look out for us. Even so, we told him we would take delivery much earlier than they were needed in order to avoid any unwelcome surprises. If another customer or contractor needed our toilets to complete an order, they easily could have disappeared. So we paid for them and stored them until we were ready to install them, rather than risk losing them to someone else.

I'll second what cooksnews said, but add a couple of additional comments. First, it seems to me that you've pretty much answered your own question. Second, the supposed difficulty of cleaning a sealed-burner stove is, it seems to me, a function of the cooktop surface and the depth of the burner wells. My old GE dual fuel, with its shallow burner wells and burner plates required a lot of attention and frequent applications of Barkeeper's Friend. My new pro-style NXR with its stainless cooktop surface and deep burner wells is much easier. Pull the burner grates, spritz with windex and wipe with a microfiber cloth. As for whether you would be "happier" with a 15k to 17k burner configuration than with the 22K-plus open burner Blue-Stars, ARs, or CCs, who knows? There are a really wide variety of reasons why some folks are passionate about high-powered open burners. Some want to use round bottomed woks and get closer to the "true taste of the wok" or something they feel is reminiscent of street-vendor pad-thai. Some feel that, without an open pro-style burner, they cannot get sufficient low temp burner evenness to make the exquisite sauces they make. Some of them need or want to be able to blast three or four shrimp in tiny pans heated to very high temps. Some of them feel their cooking style really benefits from the higher btu-hr power. Some are like car junkies for whom there can never be enough horsepower. Some of them need the high hp or btu to supprot elitist snobbery and feel superior to us peasants who tastes and skills are far less refined than their own. Some just like the look better. Some people will have a mix of some or all of the above reasons. Personally, for my cooking, I have absolutely no regrets or problems with having sealed 15K-btu-hr burners for what I cook. My NXR burners will heat my cast iron pans hot enough to burn off the seasoning if I choose to do that, although I could also do that with the 12K btu-hr burners on the old GE. Personally, I don't feel that a steak has to be seared at temps sufficient to melt lead. I have not owned a round-bottomed wok for a decade and do not feel bad because I do not have one. The NXR's low heat settings, like those on cooksnews' DCS, are plenty low enough for me to melt and hold chocolate in a small pan for hours. There is one difference I have observed between my stove and cooksnews' DCS. For high heat applications, the burners on my stove work better with pans larger than eight-inches in diameter. For example, boiling six quarts of pasta water will take me 22 minutes. Doing this with a 10-inch-diameter pot will bring the time down to less than 15 minutes. In a 13-inch diameter kettle, it takes less than 14 minutes. That said, I have no problem searing steaks or sauteing in 10 and 12 inch fry pans. For me, making blackened fish or chicken does not require more heat than I have available. Also, I certainly can and do use small pans. Boiling water for morning oatmeal takes 3 minutes in a 5-inch sauce pan. I can melt and hold chocolate for hours in that small pan, too. Frankly, I find cookware construction makes a bigger difference to evenness than the burner design for what and how I cook. Now, if I had one of the open burner stoves, maybe I could boil that pasta water in 12 minutes instead of 14 but that is not a big deal for me. But, again, whether you will be happy with a "lesser" stove is such a subjective judgment that, except for bragging rights, it will be hard to say how "happy" you will be.

Sorry. I posted this in the wrong section. I have reposted in the correct section. Please remove my post.