After much research I bought this range 2 years ago, and overall I'm very pleased with it. Here's how I rate my Bertazzoni from good to bad:First the best part: It's strikingly beautiful, and the cooktop is amazingly versatile in its heat range. This is also my first time using convection, and I LOVE it, I had no idea roast chicken could be so good! The price point is also fantastic.
Now the pretty good:I also really like the electric ignition feature. It took
a bit to get used to, it can be tricky to get the oven properly lit. You have to keep the door ajar untill its fully lit (takes around 60 seconds)and if you close the door too soon the flame goes out. So a little fussy, but no big deal.
Now the kinda bad: The oven is HUGE, probably overkill for my family of four.
I feel like a huge energy waster getting it all fired up to bake a simple casserole. Also you MUST use two oven thermometers if you are doing something delicate like a souffle. (Which I have done, and it turned out beautifully.) One side gets hotter than the other and the oven temp NEVER matches what the setting on the dial says. Using the convection feature and two thermometers corrects for this problem completly. I get extremly even and uniform browning while baking 4 trays of cookies at once and my pizza is perfectly crispy. In retrospect I might have gone with the 30" model, but I REALLY wanted 5 burners. Anyways...
The worst part: It has a truly uncool (uncool, get it? Sorry, bad pun) cooling feature that vents hot air into your kitchen. The first page of the manual explains that you will need to double the exhaust in your kitchen to compensate. Which I am in no position to do at this point. It's fine in the winter, actually cuts back on our furnace usage, but in the summer it makes my house an inferno. So, light summertime baking is no longer an option. Not that I love baking in the summertime anyway, so I am learning to deal with it. I do wish I had known this ahead of time, I can imagine it would be a deal breaker if you lived in New Mexico (I live in Portland, Oregon by the way.)
I do love my Bertazzoni, and I would recommend it to someone who loves to putz around the kitchen, and has time and patience to deal with the quirks. If you are busy and highly value precision in an oven, this might not be for you.
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Product Description:
BERTAZZONI cooking products originate in Emilia-Romagna, a region world-famous for its food. Precision-engineered to the highest specifications by the Bertazzoni family, who have been making high-quality ranges since the beginning of the last century, every appliance bearing the Bertazzoni name represents an unwavering commitment to quality.rnrnCooking with the 36-inch range is a delight. The four-burner worktop has heavy-duty cast iron grates. Included is Bertazzoni's exclusive Triple-ring power burner with dual valve controls which has separately controlled flames providing high-efficiency power, as well as a delicate low-simmer function. rnrnThe oven has a balanced air-flow fan convection to provide even heat distribution for single and multi-level roasting and baking, without flavor crossover. It also features a wide-area infrared gas grill. Bertazzoni's special Triple-glaze door ensures low-temperature external surfaces. rnrnThe Master Series shares the same features as the Professional Series such as 25-1/8" counter depth, 2 year parts and labor warranty, high efficiency burners, special safety thermocouple design, dual fan European convection oven and extra-large infrared broiler.rn
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