I’d say there is a love/hate attitude about Bertazzoni here, but I’d take the advice and experience here more seriously than reviews. I’ve got a 36” stainless all-gas Berta and I love it. I don’t have a lot to compare it to, and I’m not a serious baker. The broiler is great, the burners are great, and it’s really beautiful to look at. If I could have done anything, I probably would have gotten the 30” in white, but this one sort of fell into my lap a couple of years ago. I love the lack of electronics. I prefer cooking as an analog activity, without touch-screens and internet capability ;-)

From what I’ve observed, people have really high expectations with a range (as they should! They’re expensive, heavy, and the basis of most cooking.) But to me, it seems like a lot of people who write reviews are expecting one machine to fulfill all their hopes and dreams. I wanted a good looking range without gizmos. Yes, you pay more for that than you do for a Frigidaire. I haven’t had any problems, aside from an initial service call to adjust the oven heat. They sent a guy and it was covered. NBD. But if I were looking for a super reliable range for heavy use, I might look elsewhere—and plan to lower my expectations on looks, or pay a good deal more. Call me superficial, but I love the way my Berta looks. It makes me happy. I’d only love it more if it were 30” and white ;-)

One more thing: Karen, the fact that you recognize the learning curve is to your benefit! I think a lot of people get frustrated when their new (and expensive) range doesn’t perform as they expect. Cooking with gas involves a lot of tweaking, and no two ranges are the same. I’d get a thermometer for the inside (I have two in mine—she’s big!) It took a while to get used to the burners, and I probably could have them tweaked a little to achieve a lower simmer. Mine came with a plate (what’s it called, a trivet??) to hold the Bialetti. I use it under a pot of rice, and usually end up finishing it in the oven. But I ought to have my plumber dial down a burner for me. It’s quite easy. Thanks for the reminder. I think you should go for it ;-)

I don't have one, but the complaints I've read on here are that the oven is small, and that the oven temperature dial, the way it's marked, is imprecise, so you can't set very specific oven temperatures. An oven thermometer is needed. Just what I've read.

There are people who love their Bertazzoni ranges, but you have to ask them when they bought it; they will say years ago, when perhaps they were made differently.

Here is a long thread, with the most recent post in 2017, but it's a big expense so you should read everything you can.

https://ths.gardenweb.com/discussions/2334749/bertazzoni-gas-range-comprehensive-review?n=57

I've got a 30" 4-burner stainless gas range (purchased in 2016) and haven't had any issues with it. Disclaimer: I'm not a big baker so don't use the oven more than a few times a week, but when I do use it I've found the oven temperature dial to be only a few degrees off from the thermometer I put in there. I love that each of the 4 burners are a different strength, and that the oven shelves are very solid yet slide so smoothly. The oven interior on the 30" is not huge so you might not be able to roast a 20 lb. turkey in there (but I haven't tried so perhaps you can!).

I've been looking at the same range. My local appliance dealer had good things to say about them -- not very many service calls at all, and when they did get a call, the regional repair rep is very responsive. He recommended it over most other ranges they offered.

The ovens are no longer tiny in the master version! The new master series ovens are now 4.7 cubic feet -- much larger than the ovens from a few years ago... which is a major selling point for me. From their web site: "The 4.7 cubic feet oven cavity is the largest in its class..."

https://us.bertazzoni.com/products/master-series/ranges/30-inch-5-burnergas-oven