On Oct 22, 10:44*am, Brooklyn1 <Gravesend1> wrote:
> On Fri, 22 Oct 2010 07:00:17 -0700 (PDT), Nancy2
>
>
>
>
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> > wrote:
> >On Oct 21, 9:57*pm, "Steve B" > wrote:
> >> "gloria.p" > wrote in message
>
> ...
>
> >> > Steve B wrote:
> >> >> We're remodeling, and putting a water spray near the stove for filling up
> >> >> large vessels, and other times when water is needed at the stove.
>
> >> >> Anyone know the proper terminology for these?
>
> >> >> Anyone have one? *Is it a snake type, or articulated?
>
> >> >> Like them? *Hate them? *Caveats? *Tips? *Brand names suggestions?
>
> >> > I've seen those in high-end *model home open houses and that's where I
> >> > suggest you start your investigation.
>
> >> > I'd also go to a nice plumbing supply store as well as ask your contractor
> >> > if he has experience with them. *I have found they often know all the pros
> >> > and cons of many optional items.
>
> >> > gloria p
> >> > who had all new windows installed this week *:-)
>
> >> In the interim since I asked this question, I have learned they are called
> >> pot fillers. *They have a 18-24" reach typically, and start off at $150, and
> >> run up to $1500. *At that cost for a gadget, we are reevaluating our need
> >> for one. *I do believe we will spring for one in the $200 range just for
> >> esthetics, and once in while practical use.
>
> >> Steve
>
> >Uh, yeah, I think I said the proper term early on in this thread. ;-)
>
> >Unless you already have the water line to the stove, you'll also have
> >to pay for that.
>
> >Just a note: *If you have a commercial soft water system in your home,
> >make sure you don't have that soft water in the line to the pot
> >filler. *You should always use regular cold water in a cooking pot.
>
> Not true, there's is nothing detrimental about using softened water
> for cooking, especially pasta.- Hide quoted text -
>
> - Show quoted text -

Shel, I'm not gonna argue the point - it was advice from the softener
guy. Plus, I don't like the taste of soft water.
Pffffffhhhhhht.

N.