When to Replace an Aging Furnace?

This is the question we at Horizon Services hear more than any other around this time of year. As the temperatures begin to get cooler, you know you need to be prepared with a furnace that will get you through the winter ahead. Should you invest in a new furnace...or do you still have a few more years left in that existing furnace? Here are some important factors to consider:

Most HVAC experts will tell you that a good quality heating system should last at least 10-15 years. With proper maintenance, many systems will continue to work for 20 years or more, but energy efficiency becomes an important factor with units that old. If your furnace is more than 15 years old, you could be throwing money away on high utility costs.If you have an older furnace you should have it inspected by a licensed HVAC professional who can determine if there are any urgent issues that could lead to a system malfunction. Beyond that, think about the following if your furnace falls into the 15-25 year old range.

Could you increase your home’s fuel efficiency—and save money—by replacing the unit? The annual fuel utilization efficiency (AFUE) is a measurement of how energy efficient appliances are over the course of a typical year of use. A higher AFUE percentage means a product is more fuel efficient and cheaper to operate over time. AFUE was first used in 1992, but you can still get a general sense of your furnace’s AFUE percentage if it is older than that. Low-efficiency furnaces have an AFUE between 68-72%. They use natural drafts to move combustion gases, have a continuously lit pilot and a heavy heat exchanger. Mid-efficiency furnaces have an AFUE of 80-83%. They use exhaust fans to control gas flow, have electronic ignition instead of a pilot light and are lighter and more compact. High efficiency units register an AFUE of 90-97% and use condensation to move heat more economically.

Could retrofitting your older furnace take care of major issues? Many systems can be upgraded with things like programmable thermostats, new ductwork or temperature zone controls. These improvements will spare you the expense of replacing the unit while increasing efficiency and lowering your utility bill.

Was your furnace converted from coal-burning to oil or gas? Ancient coal-burning furnaces that were switched to gas or oil burners are prime candidates for replacement as they are notoriously inefficient, and the cost of a new system will pay for itself in a relatively short period of time thanks to the increased fuel efficiency and lower operating expense. If you have a gas furnace with a pilot light—not an electric ignition—you could also save significantly by replacing the unit.

Is your unit an oil-burning furnace that is more than 22 years old? While most oil furnaces can be perfectly reliable and surprisingly efficient for many years, once these systems hit the 20 year mark their efficiency and dependability begin to decline. If total replacement is not in the cards, consider upgrading your unit with a newer standard efficiency flame retention head burner. This is a special fixture that mixes a fuel oil spray with the air needed to cause combustion and can increase your furnace’s AFUE to around 80%. The flame retention head provides a more controlled fuel/air mix and makes the burning process much more efficient.

If you're on the fence about replacing your furnace, Horizon Services recommends that you do at least one of the following:

• Schedule a Precision Tune-Up for Your Existing Furnace: A Horizon heating technician can perform this 21-point check in less than an hour. It's your best guarantee that your existing furnace will start the winter season in the best condition possible and get you through the cold months ahead. While performing your Precision Tune-Up, your Horizon heating technician can check to see if there are any broken or damaged parts and give you an accurate assessment of how much useful life your furnace still has.

• Schedule an In-Home Energy Analysis: Horizon Services can do this for you for FREE. One of our Comfort Consultants can come to your home to examine your existing furnace, measure your home and understand your family's heating needs and budget. Your Horizon Comfort Consultant will give you an honest appraisal of your existing heating system and show you multiple options for heating your home more efficiently and affordably.

Tomato Thokku & Awards

Tomato thokku is a very common gravy made out of Tomatoes and Onion.It is a delicious side dish.When tomatoes are abundant and cheap in the market,this is the First thing that comes into mind.It is an all purpose curry.It goes well with Roti,Idly,Dosa, Rice and Bread.Tangy,spicy tomato thokku is something that I love,after marriage i found that its my Husband's favorite too.. so Every week i prepare this one.



Ingredients:

Onion-4
Tomato-5
Chilli powder-1 tsp
Turmeric Powder-1/4 tsp
Salt-To taste
Mustard-1/2 tsp
Curry leaves-1 arc
Coriander leaves-little

Preparation method:

1. Heat the pan with 1/2 cup of oil.
2. Add Mustard & curry leaves,once it pop up add chopped onions.
3. Saute well,once it will become golden brown add turmeric,chilli powder and salt.
4. Saute well till the raw smell goes.
5. Now add chopped tomatoes,fry well until it will become soft.
6. Cover with lid cook till oil comes from curry.
7. Serve hot with Idly,Dosa,Rice or Roti.

P.S:
You can store this for a week in Refrigerator.





Awards:

Babli & Raje have Showered me With this Awards.I have to thank them for their encouragement by passing these Awards.Thanks for Thinking about me & Sharing the beautiful Awards with me.I am so Happy to Receive this award from you.

I am Happy to receive Giant bear hug from Babli.










Raje sent this Beautiful Presentation Award.Thank you Raje

Vanilla Maida Cake, Ukkarai & Kaja ~ Diwali Sweets

Vanilla Maida Cake

This is Lalitha Maam's masterpiece recipe. Aunt makes it with different flavors and changes the color accordingly. I have always made with vanilla essence and used green color. This time my husband suggested to change the color. When I checked for yellow color, very little was left. I add a pinch of green to that yellow color and got a greenish yellow color. This is very easy to make provided you get the sugar syrup consistency correct, which is important for all Indian sweets.

Time : 20 minutes
Yields - 50 pieces

Maida/All purpose flour - 2 cups

Sugar - 4 cups

Ghee - 1 1/2 cup

Vanilla essence - 1 tspn

Food color - a pinch

Water - 1 cup

Heat ghee in a kadai. When it is hot, stir in the maida and switch off the stove. The maida gets cooked in the warm ghee. In another kadai, prepare the sugar syrup with 4 cups of sugar and 1 cup of water. When the syrup starts bubbling, add a tablespoon of milk. Let it continue to simmer. The scum will float on top and gently remove with a spoon. The sugar syrup should be of two string consistency, which is very important for this recipe. To check the consistency, wet your fingers and then take a drop of the syrup on your index finger. If stretched between your index and thumb fingers, you should be able to see two threads. If the syrup cooks beyond two thread is al so fine but not less, since much cooking is not done post that stage. Add vanilla essence and food color to the syrup. Stir in the maida+ghee mixture. And cook for two minutes till it comes together as one whole lump. Once maida is added to the syrup, you should act quickly. Once the sugar syrup has reached consistency, swtich off the stove. Mix in the mixture and give vigourus stir so that it blends in. Then heat the stove again.

Grease a plate with sufficient ghee and also a flat based cup (I use dhabhara) to level the mix once it is transferred to the plate. Since the cake has a soft texture, it doesn't set quickly. So you have time to level it perfectly. But you need to transfer the mix to the plate immediately from the kadai else the last portion left in the kadai tend to set faster leaving some granule texture to that part of the cake.

Ukkarai

This is a tradional sweet, made for Diwali in most of the Kerala Iyer homes, though i don't make it for every Diwali. This time around, I wanted to make it for memory sake.

1/2 cup tuvar dal

1/2 C chana dal or use 1 cup of chana dal alone

1 cup jaggery

3 tblspn ghee

Elaichi powder

Roasted cashew - few

Grated coconut - 3 tblspn

Roast both the dals till light brown. Pressure cook till it is soft and not mushy. Drain the excess water. Pulse the cooked dal along with coconut to a smooth paste.

Heat jaggery in 1/4 cup of water. Make syrup till it reaches the soft ball consistency. A drop of the syrup dropped in a tablespoon of water,should be able to roll into a soft ball. Stir in the ground dal + coconut paste. Keep stirring till the jaggery syrup is full absorbed by the dal and it turns dry. Add ghee at intervals. Mix in roasted cashew and cardamom powder. The texture is soft but not sticky.

Kaja ~ Andhra Special

I had the recipe noted in my diary, long back, taken from a Tamil magazine. In the magazine, the recipe was named as Curly Biscuits. The recipe was new to me and seeing the name I thought it as an innovative recipe. I had tried it then.  Later, blogging introduced me various regional specialities and I found the sweet is Kaja, a speciality of Andhra. I understand there are varieties of Kaja, marked by regional variations. I found a similar recipe at Srivalli's. Valli has neatly explained with step-by-step pics.

Preparing dough - 15 minutes

Resting time - 1 hour

Making kajas, deep frying, and clicking photos - 1 hour

Ingredients

Maida/All purpose flour - 2 cups

Salt - a pinch

Baking soda - 1 big pinch

Ghee - 2 tspn + 2 tblspn

Rice flour - 3 tblspn

Water - 3/4 cup


Oil to deep fry



Syrup

Sugar -1 cup heaped

Water - 3/4 cup



Mix maida, salt, baking soda and ghee. Add water to make a pliable dough. Leave the dough for an hour.  Resting time for the dough is essential to get good results. In a bowl mix together rice flour and ghee.It should be of spreadable consistency.

Pinch of a ping pong sized dough. Roll into a chappathi. Spread the rice flour + ghee paste on it.

Place another chapathi on it. Fold it from one end.

Lightly press the edges so that it sticks and doesn't open up. Cut intp 1 inch long pieces.

Slightly press them down to flatten the pieces.

Deep fry the pieces in moderate heat. Don't heat the oil to smoking point and fry in high flame. The inside layers will not get cooked.

Mean while prepare sugar syrup for one string consistency. Dip the fried kajas in the sugar pieces. Leave it for 2 minutes. Then remove them and spread it on a plate to cool.