Looked at the Bertazzoni. Lacks burner power and the burners are thermal ignition which is a pain to light, you have to hold the knob in until the thermal post heats up and then the burner will stay lit, you have to go through the same procedure to light the oven and broiler holding two knobs for 15 seconds and leaving the door open for lighting and broiling with the door open. I don't know, but I don't believe it has auto re-ignition if the flame goes out I rather put my effort into cooking not lighting the stove. That said I do agree it is pretty.

I have a 36" Berta and I love it. Burner ignitiion is not a problem. You get used to the motion of turning them on quickly (or at least I did) ... sure you have to hold it a couple of seconds, but doesn't bother me. The burner power is more than sufficient for my use of the range.

Lighting the oven or boiler only requires turning and holding one knob (not two). The oven and boiler are a little more difficult to light than the burners, but again, doesn't affect how much I love my Berta.

Soonermagic -- I was pleased to read your positive post. I'm close to buying the 36" Bertazzoni for various reasons, and have been closely watching comments here.

Would you mind answering a few questions:
Do you use Liquid Propane? Performance OK?
Have you cooked for Thanksgiving or a large gathering? Is there room for a turkey -- maybe 16 pounds plus side dishes?
What's the story with the fan...noisy? not really? ...though I realize everything's relative.
Thanks so much for your input.

Thanks for your responses. I'm leaning towards a DCS 30" gas range. Saw it in person today and loved its simplicity. Lots of people on this forum seem to love it.

Now, we are struggling with fridge decisions. Going for a counter depth, but I haven't seen any that seem to have solid materials inside. I have a 10 year old side-by-side Maytag that I loved. Looking again tomorrow.

Hi all,

Let me add my 2c worth.....I sell Bertazzoni (along with every other range on the market), and they are a great company, and really make a decent product!

Bertazzoni has some very nice features:

1) They have a 15% better cooking efficiency rating due to the fact that the top grates are much closer to the flame than other similar ranges.

2) The lighting times are only a few seconds of holding down the knobs...very easy, once you get used to it. They do it for safety reasons, mostly.

3) LP, or NATURAL gas, either way, you still get the same efficiency.

4) The infrared broiler is VERY nice to have! Much higher BTU ratings, and used for searing foods quickly, with restaurant-like results.

5) All gas convection oven (European convection)

6) Very heavy duty oven grates!

7) 125 year old company

8) For the price, it's hard to beat....

9) AND, they "are" coming out with Dual-Fuel products very soon, just in case anyone wants to know.

....OK, maybe the high-power burner is only 15,000 BTU's, but, it's not a true professional gas range, even though it is well built, still has some nice quality features, and is very heavy-duty. It's a nice range for the price point...After all, it's not the same level as a Wolf, Blue Star, or similar product. Then again, it's not as expensive, either.

Like everything else you choose to put in your kitchen, there has to be a compromise somewhere. BUT, choosing a Bertazzoni is still something to feel very good about!

Every person who has purchased a Bert' from me, has been VERY happy with their decision!

Take care, everyone. Have a good night :)

Question on the fan. We have had our 24 inch for a few weeks and it is beautiful. However I'm not sure if this is normal - when we are using the oven and the fan runs we loose a lot of heat out of the top of the oven door. It makes the kitchen very warm. Is this the way it is supposed to operate or is our door not sealed correctly?

Any input would be appreciated.

Mary

Consider the fact that the dollar vs the Euro the range is a least 45% over priced,should cost out more like a GE than high end

Maryhmaryh: I can't answer your question, but overall how do you like your 24"? I am planning on buying one soon and would appreciate your feedback.

Joyce

I've had my 36-6 gas Berta in for about 10 months. It is one of my favorite things in my new kitchen. I really wanted 6 burners because I cook lots of different things for one meal (we have some picky eaters here!) and didn't think that I needed the extra power of the Wolf or Viking. Wouldn't have spent that kind of money on a range anyhow. I'm a good home cooking cook, regularly feed crowds at home, and not too neat a cook either. This range is super easy to maintain, the cook top wipes down easily. It has all the real estate I need, enough fire power to make my kinds of food, and I can fit literally 6 casserole dishes in this one oven (3 on top and 3 on the bottom!) and that, plus the extra 4 I can get into my warming drawer mean I can literally put 10 different kinds of foods on the table, steaming hot. There are some wierd little quirks, like the burners won't stay lit until the thermo coupler is hot, but that takes like um, a couple of seconds. Not enough to gripe over. And the oven does have a little tricky bit of lighting, but again, it's not enough to bother me. This was a great buy for me, and I'm pleased with it. Lots happier than I thought I'd ever be over a stove!

Judithn (and others) - i posted a question a while ago and only got a response from someone who sells the bertas... but i was looking for some feedback from people who have and use a berta. i'm wondering about the grates on the berta - they seem pretty wide open; as if pots and pans wouldn't move smoothly from one to the other. how does if feel to you when you move things across the burners? it's a little detail but it stood out to me as quite different from many of the other stoves out there. any thoughts - i'm trying to commit to the 30" model. thanks!

what about service issues if you are located where they don't sell bertazzoni locally? who would do repairs?

I noticed that someone else had posted the concern about Bertazzoni ranges blowing a good amount of hot air into the kitchen right above the oven door. This happens with or without the convection on. It makes the kitchen about 15 degrees hotter. I have just had my 30" Bertazzoni delivered this week and have an appliance repair person on the way since I find this feature (if it in fact a feature and not a defect)very unappealing. I dislike this immensely and hope that I can return the darn thing if it can't be remedied.

My duel burner goes out in the middle of cooking sometimes Has anyone else had a problem?

I've read everywhere that BTUs get lowered by 10% (or some such number) going from gas to LP so I am curious how Bertazzoni is doing it? How can you not lose BTUs by going with LP???

the fan operates all the time when I use either regular oven or broiler is there a way to adjust this?

Altafoya--If I understand the manual correctly, the fan operates so that the outside of the oven does not get hot when you are using it. I don't find the fan noisy or problematic, although it is unusual--I've never had a range with this feature.

The "fan" blowing hot air in the kitchen is common among all newer ranges... FYI, it's not the convection fan. I get calls on this from Kitchen Aid, Bosch, Thermador [ect.] clients all the time. ItÂs common for most [if not all] new ranges to run cool air through the door glass and/or electronics to keep them cool. The warm return air is then vented back in to the Kitchen. Some models vent down at your feet instead of the top of the door so that itÂs less noticeable but in any case, it is what it is Sorry to let you know the grass isnÂt green over thereÂ

The fan will blow any time the oven is on as a cooling feature. There are a few that do not do this - American, Wolf, Blue Star - where you can turn the fan on/off as you wish.

Bought the 36" 5-burner and stovetop burners easy to light but can't get oven to stay on! [Broiler seems fine...?] I get the oven lit, but then after I close it and come back to check, seems flame has gone out and oven not heating.

Tips????

My dual burner also goes out in the middle of cooking. @lausmith66_aol_com have you been able to solve this problem? Thanks!

Poor Bertazzoni. The most handsome stove at the party and, if not the most ignored, the one most faulted—deservedly by this designer who bakes.

This stove has the most uneven baking of any oven I’ve used. I corrected its mis-calibrated oven temp settings with the purchase of two oven thermometers, yet bottoms of cakes, cookies or breads are still apt to “over-brown” (or, blacken) before their tops turn golden. Items bake unevenly, despite rotating pans or exchanging positions between shelves (as one does for cookies.)

But more aggravating are the oven’s interior height. My 5-quart dutch oven will not fit on a shelf positioned in the middle of the oven; neither will bakeware with lids. Worst of all, however, is the oven’s lowest temperature setting. At 275° it’s difficult—doable, but difficult—to bake anything that requires long baking times at low temps (like baked beans), and it is difficult to warm items without additional (if minimal) cooking; the cook must be careful not to dry out food. Preheating to 350° can take 30 minutes.

My experience gives few complaints about the cooktop, except that the dual burner will sometimes go out at a low setting—the same is especially true with the small, simmer burner—if there is the slightest draft from an open window. And the time needed to bring 5 quarts of water to a boil easily exceeds 20 minutes.

But the stove is is great to look at. That’s for sure. Handomest proportions on the market!