From a cooking perspective the BS wins out in my mind with ease,

Nobody could convince me that 18k sealed vs 15k open that the sealed wins. its not even close.

With these two options i think it comes down to Looks or Cooks, you choose

Well yes, it's about type of looks and cooks. The BS will present brawny industrial looks and may never sparlke after the first feast, while the Berta presents a classier look and shine.

For us, part of the beauty of the BS is that the cast iron surface does a great job camouflaging spills and splatters and does not need constant attention. But that works for us - you need to get the range that best suits your needs and cooking style.

The other consideration is ease and availability of service. If you search the forum, you'll note that even these higher end brands run into issues - no brand is immune. I know first hand the BS range top is big and open and easy enough to get to and repair (igniters). Make sure you can get service to your area for whichever you select.

I have a Bluestar and my renovation buddy turned friend, who I met because we were both building/renovating at the same time about seven years ago now, got a Bertazzoni. Both are uncommon brands for our area of the country, and I have had trouble finding servicer who will work on my Bluestar, which has sadly needed it frequently. She's never needed service on her Berta, as far as I know, so I have no idea if she'd have an easier time of it.

I can say that hers still looks brand new, from my non precise observation, while I definitely can't say the same about my Bluestar, though I think it's easier to keep up on a day-to-day basis than her stainless steel sealed burners, which require daily cleaning. (I mostly wipe mine day to day, and then take everything apart and clean underneath and wipe up any crusty spots weekly; doing a big burner clean/soak only every month or so.) Don't get me wrong; it's fine, just not flawless.

I have seen her cook on her range and, unless the models have changed, you'd be choosing five burners vs six on the Bluestar, and I'd definitely say I prefer my configuration, but her range is easily "prettier" overall, both new and now.

She is a serious cook though, not a reheater or fashion statement kitchen person, and she really likes both her burners and oven, which I believe is the duel fuel model. I'm less crazy about the Bluestar gas oven, which, while unquestionably cavernous, is uneven, likely also due to its size; fine for long roasting, not great for more precise baking. Not a big deal to me, since I also have electric double ovens, but if the range is gonna house your only oven, something to consider.

My general impression is the Bluestar wins on burners, but the Berta's oven is better.

Ideally, you can find live models of each and play around with them to get a better feel for what you'd be getting.

I too just went through this choosing a new range process. I went with BS because of the open burners. Amazing to cook on and I have no issues with my oven. It bakes, broils and roasts anything I throw at it. Bluestar in the end won out over Wolf, Viking, Bertazzoni, & Thermdor, all of which have sealed burners. As far as repairs go, there is nothing on this range I couldn't replace myself quite easily. Everything is so accessible that anything from cleaning to replacing parts are very easy to do....Good Luck with your choice.

The Berta has an oven burner that is probably half the size of the 30K BTU Bluestar. There is a tremendous difference in the broiler as well. The Bluestar probably weighs about twice as much... And the star shaped open burners really do a great job, with a more even heat to the pan.

Thank you, thank you, thank you! This was exactly the type of input I was needing. I think this has confirmed that the BS is the one for me, even though I will always have a place in my heart for the Berta.

Actually, your comments are very helpful, malabacat, since so many here have the RNB and not the RCS. Even when I think my mind is made up, I am still prone to second guessing myself so thank you!

We just installed our RCS and all I can say is wow! The burners are nothing short of amazing. My previous gas tops were Dacor and Wolf sealed burners and they really don't compare. Water boils fast, pork chops fried perfectly and yes the oven is cavernous but it heated up by the time I prepped for nachos and they came out fine. I haven't tried any other baking yet but will be making cookies with the kids on the weekend. Possibly a roast chicken too. You will really enjoy this range.

Great to hear, fabbric! And now I have a craving for nachos....

It sounds like the BS is the more popular choice here...I am having the exact same dilemma, BS or Bert. But I am also struggling with this: dual fuel or gas. The problem is, I can't afford a 36" dual fuel, but could afford the 36" gas in either brand. Do I instead sacrifice space and get a dual fuel 30"? We are remodelling the kitchen completely and have a 99" wall on which to put the range. I like to cook, but really it's baking that takes up most of my time. Think I can pull off my cookies and cakes in a gas oven??? Please help, thanks!

Alli

When I was pricing, I think the 36 Berta DF was the same price as the gas in their standard line. I, too, was worried about a gas oven. Even though I haven't done much baking yet, I have not noticed much of a difference except that my roasted stuff seems tastier. I also love the extra space the 36 gives me on top and am ok with the oven taking longer to hear as a result of its size. Overall, I'm very happy with the BS and have not second guessed my decision. Good luck!

I know this is a late reply, but I have a Berta and baking with the gas convection oven has really blown me away. It took me a few tries to figure out the adjustments but was worth it. Also, it's never been so easy to get a perfect roast chicken as it is with a Berta.