Never laid eyes on the nxr, it was displayed in no store I visited (4) so I cannot speak to that at all.

Just got the Berta and I'm very happy with it. I researched before purchasing with other owners who had the range for 2-3 years and everyone liked it. There weren't many complaints and nothing substantive. My appliance dealer just got one for his sister.

The simmer on the large burners is excellent. I made a pot of soup yesterday and once I set it, no adjustment was needed. That was on the 11K burner in back. I made impeccable scrambled eggs with excellent control.

I don't stir-fry as we have Asian restaurants on every block. The 15K burner is excellent for me as I have loads of heavy French copper and can sear anything.

The continuous grate is a huge improvement over my old range. Very heavy and sturdy. It doesn't budge. My griddle fits well over two burners and doesn't wobble. I'm able to put a plate or cup in the center as well as something small over the simmer ring that comes with the range.

All the burners light every time and work well. I'm using the oven for the first time tonight but it is large enough for anything I need to do, including a turkey. FWIW Lacanche, Aga and La Cornue ranges which all cost more than triple, have ovens which are much narrower. The racks on the Berta are very sturdy.

There was no freestanding 30" range I looked at -- and I shopped this price range -- that came close in terms of features, looks and build quality. The reviews from GWers were good. I have no problem having to crack the oven door when I'm turning it on as I was accustomed to that with the previous stove.

If someone were doing a lot of meringue baking or food hydration it could be an issue as the lowest oven setting is 270 F.

It's folly to compare a range at this price point to one that costs double. I compared it to GE Cafe, the Bosch, the Electrolux, the F&P. When I got in close and started to look at the controls and burners and build quality (I'm not even going there about looks) there was no comparison to me.

I think the Berta is under appreciated, especially here.

Where do you live...I know several places they have NXRs on the showroom floor. The $2000 Berta...? I saw a new model at PC Richards for $2K, it appeared to be a new cheapie model being put out. I would definitely take the NXR over the Berta. In my opinion, you cannot compare them. The NXR is a tank. And the Berta oven is TOO SMALL.

use this link...

Here is a link that might be useful: NXR

I'm in NYC Tom. Absolutely no action on that brand here. My dealer sells all the major stuff and I went to 4 places.

No idea which Berta you saw at PC. They didn't carry the brand at all in my neighborhood -- too busy selling Wolf.

Oven size may be too small for you but it is big enough for me and more than large enough for normal cooking -- turkey, lasagna, 10 x 15 jelly roll pan. It's dual mode -- conventional bake or convection. There is no self-clean -- that may be a breaker for some. Many of the European brands have even smaller ovens -- that doesn't stop anyone from buying a Lacanche.

I'm not opposed to tanks. If left to my devices I'd buy a Caumartin or another French stove which are custom burner configs. Those, however, are not in the $2K range.

But I'm not on the same page as most people here. I have heavy French copper cookware which will improve the heat from a can of Sterno. I trust there's room here for my viewpoint.

Definitely Rococo! I think maybe AJ Madison has the NXR to look at; I will call to make sure before I head out there. New Bertazzoni line (Masters series) has knobs instead of handles. Not sure what other differences there are...price is a little less than the Pro series with the handles. (No storage on the Masters seems to be the only other difference I've been able to discern.) I'm leaning toward Berta because I'm not sure what I would do with all of that power BTUs on the NXR. I know people here seem to find that important, but I'm moving up from a 20 year old GE stove with a faulty oven. I've never cooked on anything like a pro stove and don't know what the difference of all those BTUs could possibly mean. I also like that there's a continuous grate on Berta. That sturdiness Rococo talks about is appealing to me.

Anyway, if anyone has other thoughts, I'm all ears. Trying to make a decision because I can't bake or roast anything. Has anyone tried out the broil function on either of these? Thanks so much for the advice!

One is an Italian range one is made in China. That might not matter to some.
I am not speaking of the NXR here but there have been complaints of chipping paint in the interior of some ovens. Usually it is the blue interiors that have had the problems. The Bert has been around a long time the NXR doesn't have a long track record yet.