Sprinkler Specifics
Q: I'm thinking about installing a sprinkler system. What factors do I need to consider?

A: Irrigation systems certainly can be worthwhile investments. Not only do they save time and effort, but they also can help conserve water because of their precision controls; many people overhydrate their lawns and gardens when they tackle the job by hand. However, since the initial cost can be significant, you'll want to weigh several factors in order to determine the type of irrigation that matches your needs.

A drip-irrigation system consists of perforated tubes that snake throughout a property, delivering water to small-scale vegetable, container, or rooftop gardens. There's also inground irrigation, in which subterranean pipes carry water to sprinkler heads. This alternative, which is more expensive than a drip system and requires professional installation, is designed to keep large lawns and foundation plantings hydrated. Companies usually charge per number of sprinklers. Depending on soil conditions, inground installation will cost $2,400 to $4,000 (including labor and materials) for the average suburban yard. For an additional charge, you may be able to run drip-irrigation lines off the system.

Inground irrigation can be operated manually, or you'll need to choose a controller, which determines when and how much water is released. If you live in a hot, dry area with water-use restrictions, you might want an ET controller (ET is short for evapotranspiration, the process that causes soil to lose water). Equipped with smart technologies such as soil sensors and Internet links to local weather stations, these controllers deliver only as much water as needed (automatically turning off when rain is in the forecast, for example). Certain municipalities even offer rebates on them.

Perhaps the most important decision of all concerning inground irrigation is choosing a contractor. This professional will be responsible for designing and installing the system, plus he or she will handle routine maintenance issues. In other words, this is the start of a long and lasting relationship. Ask friends and neighbors for recommendations, or visit www.irrigation.org to find a certified professional in your area.

Not-So-Stainless Steel
Q: Why does my stainless steel flatware get horrible rust-spot deposits in the dishwasher?

A: Despite its reassuring name, stainless steel can rust if not cared for properly. That's because its base metal contains iron. Over time, the object's protective chromium topcoat can wear down, allowing oxygen and water to reach the iron, which results in rust.

To keep this from happening to your utensils, rinse them before loading the dishwasher. This prevents acids in food from corroding the protective topcoat. Also, avoid dishwashing detergents that contain citrus, which can compromise the topcoat. Don't mingle silver and stainless steel flatware in the utensil basket of a dishwasher, because the two metals may react, damaging their finish. If you hand-wash your utensils, use a soft sponge, and dry them right away. Never soak flatware overnight.

Fortunately, unsightly rust spots can be removed easily with a paste of one part baking soda to three parts water. Rub the paste gently onto the stainless steel with a soft cloth. To add an extra layer of protection (and restore the luster of tarnished flatware), apply stainless steel polish a few times a year or whenever the surface becomes dull.

Alternative Cooking
Q: While shopping for a kitchen range, I came across an induction unit. How does this technology work?

A: Although still relatively unknown in the United States, induction cooking has been popular in Europe and Australia for years. It is sometimes referred to as "heatless cooking," as it doesn't require an open flame or red-hot electric coils. Heat is instead generated by electromagnetic currents in the "burners" that respond to metal cooking vessels. Whether induction cooking is the wave of the future or just an electromagnetic flash in the pan, this technology is worth a closer look now that more manufacturers in the United States are offering it.

When you cook on an induction cooktop, only the vessel and food contained within it become hot-as soon as the pot or pan is removed from the burner, the cooktop surface becomes almost cool to the touch. Therefore, safety is a big selling point with induction cooking. The burners also won't heat up your kitchen, which appeals to many caterers and restaurant chefs. Induction cooktops can achieve extremely high temperatures in a very short amount of time; during cooking, heat adjustments are almost instantaneous and quite precise. (Gas ranges also boast precise heat adjustments, but their burners take longer to heat the pan to the initial temperature.)

There are some drawbacks to induction cooktops. They tend to be more expensive than gas and electric units, starting around $1,500 for a four-burner range. If you previously cooked with gas, you may need to rewire your kitchen to accommodate the 240 volts required for most induction cooktops. Only ferrous metals, which are magnetic, will work with induction heat. If you cook with copper, you'll need to trade your pots and pans for stainless steel or cast-iron ones. (Not all stainless steel vessels are fit for induction though. They should work if a magnet sticks to the bottom of them.) Also, pan size can be an issue; the magnetic coils may not work properly when paired with pans that are much smaller or larger than the burners.