i've been having some updating issues...sorry this is just a test to see if my email is showing up near my username..thanks for understanding!!! happy new year!!

The nice thing about Heuchera, is that fast TC process gives you a mature plant in 3-4 years quite easily. The hybridizer and grower understands what the plant is going to do before it hits market. Year 5 is release. USUALLY it is longer than that, but in the best case when you have a definite winner it can be that quick. While it is very much possible to get hundreds of thousands in 40 months, that's almost never the case. It's always a limited release the first year or 2. At my last job I was the buyer and grower, trust me, it's a TOTAL PITA securing new varieties. Heuchera are easy to grow and IN GENERAL (lets face it, there are always exceptions) all varieties prefer a certain set of growing conditions. So there isn't this terrible need to trial them nationwide for gardenworthiness. Much like hostas, or daylilies... easy to grow if you give them the right conditions. The problem comes in that the gardening public isn't always educated correctly. Not a dig against the gardening public, education is OUR (horticulturists collectively- I do my best) responsibility. Sometimes we do a bad job (IMO my industry failed miserably with the whole hybrid Echinacea thing, and those were definitely a long trial time, despite what people might think). Terra Nova has done a pretty good job with giving what species are in a given variety's background. If it has strong villosa breeding you know it's going to tolerate more heat and humidity and heavier soil. If it is mostly micrantha, it will probably suffer in winter in the far north and in high heat/drought. But in general, Heuchera want gritty soils. They like excellent drainage, period. Even villosa, pubescens, and americana (woodland dwellers) derived varieties really appreciate a gritty soil. The whole Limerock Ruby Coreopsis thing is a whole other story... basically 1 nursery making an entire industry look like Aholes with a capital A by NOT trialing a plant and giving false information about hardiness. It's still hard to sell new Coreopsis, despite some of them being bigtime winners. 2 great ones: Route 66 and Star Cluster. The Plant Geek www.confessionsofaplantgeek.com www.botanophilia.com www.facebook.com/botanophilia

I did not get to test my range but these are some things that I see might be a problem in hindsight. Before you go- I would first prioritize your needs. For me the oven is important. Others want high heat for the burners or have other priorities. Take a hard look at your cookware if you haven't already. Understand the properties of the metal it is made of. Cookware is the interface of the food to heat and will extend the capabilities of any burner. Cookware with poor heat conduction will limit the function of any range. Most burners in prostyle ranges are wider so consider the shape of the cookware as well. It is also helpful to understand in buying bakeware. If you are testing high heat, you really can't use nonstick except maybe the newer ceramics that withstand high heat. Understanding Stovetop Cookware Materials-of-Cookware For the oven, maybe take some cookie batter and put several pans in at once. Cookie sheets should be shiny and aluminum. Cookies can burn or cook unevenly in the best oven if you use dark or steel cookie sheets. If baking is your thing you might want to see how it bakes other things. Check how the convection works. If you haven't had it before, it is different brand to brand and a learning curve. There is a difference between just a fan and third element convection. Turn the oven on and check the door temp after one hour. Observe how much heat is put into the kitchen or on you if you are standing in front of it cooking. Check out the lighting in the oven. Does it glare and can you see what is cooking. If you have rolling racks, take them in and out. I change my racks around a lot so leave a rolling rack in the bottom but don't like them for the upper rack(s). Check out the broiler. Some infrared broilers are very narrow. I use my broiler for half sheets and it is not what I would choose. If you are grilling a couple of steaks or small amount of fish mostly it might be great. For the burners, check how quickly the pan recovers when you add food*. Check how the pans fit the burners, especially a consideration if you use cast iron or steel or have small pans that allow the flame on high to wrap around the pan. This can be on open or sealed burners. Bring something starchy like a can of spaghettios and see if the burner will hold them on low without scorching. This can also be affected by the type of pan. A small LeCreuset being cast iron will hold the heat and be hotter than an aluminum or copper pan. Check the sensitivity of the knob in controlling the heat. Look at the grates and lift them. Check how the range is cleaned. This is very subjective. Write a list ahead of time starting with looking over the range while it is cold and starting with things like putting your starchy item on to hold and preheating your oven. If you have a written list you won't forget anything and you can keep notes. also bring a camera.

On the main page it will say start a conversation. ..click it. Than type in your subject which must be 15 or more letters...than type in the body of your message than click next...here you must choose at least one place for your thread to goto. I scrolled down and found kitchen table and clicked it..than I clicked post. ..do not assume that just brcause your at the KT when you start your thread that it will show up here...it won't unless you choose the KT.