My Insurance Coverage Increased... Which Caused My Rate To Increase

I received an email from a client last week. He informed me his rate increased on his home insurance by 17%. He also informed me that his coverage increased by 16%. It made me feel really good that he looked at everything and not just the increase in cost.
All things considered that is pretty good. Technically speaking, it was a 1% increase in cost. But as consumers, we are not expecting these big coverage increases, which are ultimately increasing the cost of insurance. I, too, had an increase in both my coverage and cost this year on my homeowners insurance. A 14% increase in coverage and an increase of 8.7% in cost. And that is on top of the 20% rate increase last year and the 20% rate increase the year before (with not that much of an increase in coverage).
At homeowners insurance renewal time, this is the once-per-year adjustment in coverage on your policy. While the cost to rebuild fluctuates throughout the year, the only time the insurance companies can adjust anything is at your renewal time. Some insurance companies have a cap of 6% per year increase in coverage. Others, do not have a cap and some do not change anything. You would have to request an increase in coverage (if you would like). While it sounds like this is the worst thing that could happen, it really is not. The insurance companies want to insure you to 100% of the replacement value of your home (according to their systems). The cost to rebuild has gone up quite a bit in the last few years due to inflation. Depending on where you live, the cost to rebuild used to be $300/sq. ft. at a minimum. Now, it could be as little as $500/sq. ft. (location dependent). GULP! That may sound like a lot, but I would rather have enough insurance than not enough in the event of a loss.
Keep in mind, most insurance companies automatically increase your coverage each year (even if you do not want them to). The replacement cost calculator tool, each insurance company uses, are all a little different. They can calculate different values, and in my opinion, they are not always accurate for most of California (they are usually a little low). It is always a good idea to double check with your insurance agent, if you are unsure about your coverage. The goal is to make sure you are properly insured.
Elizabeth's Corner

My wife, Elizabeth, is a Mom, an amazing wife and an incredible chef. She trained at the California Culinary Academy in San Francisco. She shares a helpful tip below.
Zucchini season is here and there is nothing better than Zucchini Bread. Here is a great recipe for Chocolate Zucchini Bread. This recipe is courtesy of Two Peas and Their Pod.
Chocolate Zucchini Bread
Equipment:
- 9 x 5 Loaf Pan
- Wire Cooling Rack
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup Dutch process cocoa or unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 large eggs, at room temperature
- 1/4 cup unsalted butter melted and slightly cooled
- 1/4 cup canola, vegetable oil, or melted coconut oil
- 3/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 1/2 cups packed shredded zucchini
- 1 cup semisweet chocolate chips, divided
Directions:
- Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
- In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth. You might have a few small brown sugar clumps and that is fine.
- Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in the shredded zucchini until just combined. Stir in 3/4 cup of the chocolate chips.
- Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter.
- Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.
- Note-if you use coconut oil, make sure it is melted and slightly cooled. The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.
Enjoy!
Aaron Rosen
Arc 23 Insurance
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