On Fri, 22 Oct 2010 07:00:17 -0700 (PDT), Nancy2
> 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.