fkerm645's Profile

it seems to me that the 4 burners are usually dictated by the fact that there is an oven underneath

you are still going to have a full oven, no? where is the oven going to go? Whats going to be around/on top of the oven? how is this going to react when the oven is at 450 for 2,3 hours (thanksgiving)? even making cookies, the oven area is still going to be over 100 degress for at least an hour with heat up/cool down times.

Also - pot handles and width, where are these going to go? I turn my handles back out of the way over the other unused burners.

Most people can handle 2 burners at a time so your thought is correct - but in actuality having the unused burners as a default trivet is pretty useful.

You can always get a marble cutting board or step tread and put that over the back burners - voila! convertible counter space.

Unless you plan to take the stovetop with you. We bought a stove we plan to take with us.

greenhome (or anyone) I just ordered a bunch of click panels but did not order spacers, wedges or tension bar - did you use any of these to install your floor. Actually I can't tell if you installed panels or squares.

thanks

by the time i was 30 I had at least 30. It started with a paperback frugal gourmet in college (may be the perfect cook book for a high school boy, of the straight persuasion; some of the first recepies I tried were from Thrasher skateboarding magazine, so go figure)

then I purged

For years I searched for an american (Harper) version of Elizabth David's Italian Food. Its a beautiful book, not only because its got beautiful art in it but because its big and lays open flat!

so the shelf is more of a merry go round. The constants are the E.D. mentioned, a James beard book, Marcella's Classi, some editions of Joy.

I think a core of 8 is probably appropriate, but with the interwebs its hard to really be excited about books and magazines, especially with Rachel and Paula glaring at you from everywhere.