Bob joins electrician Larry Dana in the kitchen of the Quechee farmhouse as he installs the Kenmore Elite 30" self-cleaning convection oven. The oven requires 220 high-voltage current as it will be delivering a high degree of heat. Larry recommends hiring a licensed electrician for this kind of installation. Bob underscores that, as a rule of thumb, you should always connect your ground wires first. Next Larry connects the neutral wire saving the potentially hot for last. Rather than putting the junction box back in the wall after connecting the wires, Larry leaves it floating behind the unit to facilitate servicing later on if it becomes necessary. In addition to the aesthetics, another advantage of the flush controls on these newly designed appliances is that without the clutter of toggle switches and buttons, they are a lot easier to read and to keep clean.

Bob tours the completed kitchen at his Cambridge home. The Sub Zero refrigerators have been customized in one area using the same bead board design as the kitchen walls and in the breakfast area refrigerator drawers to match the wood cabinets. Two Jenn-Aire digital convection ovens and a cook top from Brown Stove Works allow for a truly impressive cooking operation. Most of the kitchen is commercial grade with stainless steel. The exhaust vent stove backsplash and the countertops flanking the stove were made by a restaurant supply, stainless steel fabricator in the Boston Area. The counters were fabricated on site from soapstone quarried in Brazil. Soap Stone if cut upon can dull a blade so hard rock Maple butcher blocks from Eastern Butcher Block are laid on top for food preparation.

Bob and Ryley install an resturaunt quality Braun oven hood vent to compensate for the lack of exhaust outside the building. The fan is equipped with two charcoal filters on either side of the exhaust fan in addition to the grease filters. The range will be vented inside the room, and the hood is the best possible solution. Also installed are Metrowire shelves.