kraftdee and asolo, I know what you mean. That's why I prefer "thing" gifts to cash, too. If you give a "thing" gift from a basic department store with a reasonable exchange policy, it's almost the best of both worlds, because they can (a) keep it, (b) exchange it for whatever gift-type they want, or (c) return it for a store credit to use for their own everyday purchases (which is almost like giving cash). But if I weren't going to give a "thing" gift, I'd give cash, not a gift card or a prepaid Visa. The only time I really like gift cards are if they are for something that the recipient really does have to pick out themselves. Like my favorite little gift for someone with a new (not a first) home: a gift certificate to switchhits.com or similar site, so they can pick out fun switchplates and outlet covers to give a little finishing touch to a room. But otherwise, I would either choose something myself or else give cash; if you want them to do the shopping, no sense limiting them.

Hi Donna, I got the older professional models. I believe they came out with new ones about 4 months after I bought my ovens (about 3 years ago). They were liquidating the floor models. I was not even aware they came as a single unit. There is a shelf between my two ovens. I got the Thermador induction 36KITCB with the 5 burner spots, but based on your other post (I tried to message you directly as an answer and stumbled on your other post with the picture of the wolf and your grilled cheese) you look like you want the whole thing as a burner. We don’t have a large set of pans and my wife keeps saying we should buy a couple bigger ones. We just have a cast iron, a 12 inch, a 10 inch and a Wok so don’t need much more. Never had an issue but we never make more than 4 things at once. I love induction so far. So much easier to clean than gas. Water boils super quick and I enjoy the temperature responsiveness. My concern was when I read the reviews on the freedom it had some electrical kinks. I assume they have worked that out or you can get the guaranty. Personally I liked the look of the wolf induction top more and had I not got a great deal on my Thermador I would all things being equal pick the wolf. They are both good brands and make quality products. Since you also mentioned you will need new pans. I have an All Clad 5ply and a couple 3 ply Scan pans. I actually find myself reaching for the Scanpan more. For what it is worth for Dishwashers I read Miele and or Bosch products (Thermador or gaggenau) were best. I wanted one with the salt and quiet since I read it cleans better and is less likely to have that smell. Hope this helped!

Hi All, I got myself a Samsung wf45r6300AV washer, and am happy with it so far. However, I noticed the absence of the 90-95C heat options in North American 110 V washers. So, I think I will have to use sanatize for high temperature washes. I have a couple questions though. The manual says the sanatize cycle reaches 150F. Does it reach that preset temperature and stay there, or does it go as high as it can in that wash. I ask because my heater supplies rather hot water. Second, is sanatize the hottest program available on the washer? Are any of the downloadables hotter? I am specificly thinking towel sanatize, as it is 2 hr and 41 min as opposed to the 2 hr and 28 min of the default settings sanatize cycle. However, I then would not be able to change the presets, as they cannot be changed for the downloadable cycles and download cycle option on the washer. Also, is the hot, level 5, on all the programs the same temperature as the hot on sanatize? Finally, does selecting steam in sanatize raise the water temperature in the wash?

I finally (long story) replaced older 30" Miele double ovens with the H6880 BP 30" double ovens (after swearing that I would NEVER buy Miele again!). The top oven is plumbed for steam, and I have to admit that so far I am loving the "Moistur Plus" feature. I am a serious bread baker, and have been producing about 3-4 authentic(-ish) French baguettes every week, to the surprise and delight of family and friends -- including two really-French friends, who have been astonished at the authenticity of the baguettes' crusts. I have also experienced excellent results with rye bread (onion rye is very popular), plain old yeast rolls (which do not require steam), and Anadama bread, among other offerings. But the "true" French baguettes are the stars of the show. My only complaint is this: I have found that for the baguettes (and for these only) I have to "cheat" the Masterchef program; I have to fight with the Masterchef pre-sets! The crust "darkness" gauge/bar must always be on the LIGHTEST POSSIBLE setting, and even at that the resulting crust is still just barely-barely light enough. (Any browner a crust, and I would consider the result to be borderline burned.) And, here's the real catch: I have to take the loaves out of the oven a full eleven minutes before the official end of the Masterchef program. I would be happy to come up with my own version of this "Masterchef" program, and set it as a "Favorite," by using the manual steam fature and whatever combination[s] of cooking mode, temperature[s], and time will produce the same end result as does the Masterchef program. But so far, my own experiments haven't worked as well as does the simple expedient of using the Miele pre-programmed Masterchef "baguette" setting, minus eleven minutes of cooking time. The problem? While it is possible to ADD cooking time to a "Masterchef" program, I have searched and asked in vain to find a way to be able to SUBTRACT cooking time from an automatic, pre-fab "Masterchef" program. And it's a damned nuisance to hang around the kitchen to catch the program before it over-bakes the baguettes, every time. Does anyone know a work-around? A way to force a Masterchef pre-set program to REDUCE the programmed baking time? (Posting this as both a reply to a relevant thread and as a stand-alone question.) Any help would be most gratefully accepted!