I've had my range for several months, and I've been rather disappointed. First, the back oven outlet gets HOT, and I median extremely hot -- as baking at temps of 400, the surface temperature of the rear oven outlet was nearly 250 -- hot ample to boil water, and to "swelling" your finger, as the tech support person actually told me as I called to inquire if this was normal, which it is! There are no US principles for an oven outlet, so it seems that it doesn't matter how hot it gets. Of way, this heats up the kitchen, a complaint others be inflicted including had.OK, I can be in this planet including that. It's Italian and it's wonderful, so transact business including it. What I find extremely disappointing is the Bertazzoni oven. (Alas, I didn't see the reviews at this time until after I had purchased.) I realize gas ovens aren't ideal, but I had no additional choice but to go all gas. I only use convection, since the ordinary oven temps contrast too widely. But, flush on convection, my baked bits and pieces are burned on the bottom and barely browned on the top -- not a skilled thing for this devoted baker. I planning the perception of convection was that these hot spots wouldn't take place. Had I realized the "bottom burn" was this bad, I wouldn't be inflicted including chosen the Bertazzoni. I've planning in this area leave-taking my pizza marble on the bottom ridge, hoping to bounce some of the heat and moderate the temperatures. Has anyone occur up including any additional solutions?
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Den KerleeMy wife and I use both the stove top and the oven quite a lot. We generally like the way the stove looks, and the stove top works well after a couple of service visits to get the high power middle burner working properly. But the oven heats very unevenly and it's a huge pain to set alight the oven without having the flame go out.The stove top burners generally work well, but we had trouble from the beginning with the dual-burner in the middle. We may possibly generally get the outer ring started, and the inner ring would ignite but then would go out as soon as we let go of its ignition knob. It took two visits from the service company to get the burner adjusted to work properly. The high power burner is great for getting a big pot of water boiling quickly for pasta.The oven, however, is a problem. The first thing we realized is that there was no warmth read-out. We already had our own thermometer, which we hung on the back wall of the oven, but it is obviously much less convenient to read this than if Bertazzoni had installed an LED recite somewhere on the front panel. Obviously the oven knows what the warmth is, because the oven is good at maintaining a steady level; why couldn't Bertazzoni figure out a nice way to display this?The next thing we noticed (and the manual warns of this) is that after lighting the oven burner, you have to close the oven door very slowly to keep the flame from blowing out. When the flame blows out without our noticing it, we get natural gas leaking into the kitchen, not a nice thing at all. And it's not easy to close the oven door slowly, because, as with most ranges, there is a spring built into the door close mechanism.Irrevocably, the "convection" feature is kind of a joke. I had really looked forward to this feature, as we do a moderate amount of baking. But cookies, bread, and Thanksgiving turkey all get cooked extremely unevenly. We pulled our turkey out of the oven prematurely because one side read 170 degrees. The other side was bloody. We're admittedly rookies at cooking big birds (this was 13 pounds) but this was sweet unbelievable.We like the stove top quite a lot, but wish we may possibly have a different oven, ideally an electric one. Unfortunately, we're in a building with an old electrical system and it would have cost a fortune to bring more power to our 11th floor apartment. So we've learned to watch our cookies closely, rotate them frequently, and remove individual cookies before they burn. Next time we cook a turkey to a great degree cut it into pieces ahead of time, rotate it frequently, and hope for better results.
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Mark SeamanSo glad to be inflicted including a space to confirmation a review, in that I really wish I had been privy to them before investing in this misnomer array: professional it is not. I really sought after a non-stainless, non-black, non-colorless array and was, consequently, limited in my options, esp. in the smaller mass.In the last few years, I've cooked and baked on everything from a high-end Gaggenau to a Bosch to an old advocado green GE array from the 70s. By no means be inflicted including I pulled out a simple bar cookie and found a 2-3" round burn (I'm talking charred!) spot on the bottom of the piece, not coincidentally directly above the opening in the array floor (above the gas) on the right side. Unbelievable hot spot and completly frustrating experience for an avid, and reasonably skilled, baker. Received no consumer service after innumerable attempts. My pan was blamed. Finally, I baked the bar cookies again, grabbed my two toddlers, strapped the infant into his carrier and trotted into the showroom of the kitchen supply company from which the array was purchased---slapping the jelly roll pan on the counter. Took loads of cinema of the ruined baked skilled including my salesperson for forwarding to Bertazzoni. This finally got some action on the part of the supply company.A service technician was sent out who tinkered including the thermostat, and positive me to use convection, noting that most people buying the oven don't bake. The problem was not fixed and it was apparent that it would not (or could not) be. Everyone modest saying "Gee, we've by no means heard of this problem before" and yet no one would admit that I had a lemon. Why? Because (I'm assuming) all Bertazzoni ranges go in this way. I was (and am) stuck. Eventually a pizza stone was purchased for me to aid distribute the excitement. Instead, I had a "metal guy" make a removable CD-ROM that slips on top of this "burn hole" to aid spare my food such intense, focused excitement. There is subdue plenty of air flow. Nevertheless, I find for myself baking and cooking in convection manner as much as possible. By no means having been a big convection gal, I am thankful I was forced to experiment including this. It has baked certain things (be fond of pies) beautifully. However, you cannot successfully bake loads of things on convection (mushroom breads and batter bits and pieces) because of the need for the excitement to come from the bottom-up (and not circulate).As other reviewers be inflicted including noted: low temperatures are very near impossible to find and hold. Forget about meringues. Flush a 300 degree cheesecake requires babying. You austerely cannot turn your oven on, enter the bake time, and walk away.A further major problem I be inflicted including had is in starting a recipe at one temperature and, after a period of time, reducing the temperature for the duration of the baking/boiling time. I remember being none too happy to start my roast at a hot temperature, and then lower it 50 degrees for the duration single to check on it near to dinnertime and find it "ice cold." The oven austerely turned off when I turned the temperature dial down. It could not discern that I had stirred the dial and stopped before reaching off. Again, I've baked on loads of non-digital ranges and by no means had such a simple (and ordinary) action misunderstood by the array. So, for instance pate a choux type recipe would not work. When I called Bertazzoni about this problem I was told again, "Gee, we've by no means heard of this problem before. unattractively talk to my administrator and get in trade to you." I was by no means called or otherwise contacted.Up side: I sprang for the vintage styling in cream and it is beautiful. The cooktop is great (except that you can't really get a low simmer setting, flush including the supplied simmer plate).Other array vendors: produce enameled/colored ranges. Not everyone desires stainless steel.
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Cynthisize "Cynthisize"We purchased this range because it looked so beautiful in the show opportunity. We were also looking for a range without the electronic touch pads. We wanted all knobs. This stove was a nightmare since the day it was delivered.The oven tempeture WILL NOT standardize. There is nothing to let you know as your oven has preheated. We set it for 350, and put an oven thermometer inside. Shot way up to 450 and stayed there, even with lowering the dial to 325! It seems to call the do temporary work if you cook on the convect mode, but NOT on regular bake mode.Also, beware....this is NOT a self cleaning oven. Consequently, it is NOT well insulated!My kitchen do temporary work was 85 even as the oven was on!We were happy with the cooktop and burners.Fortunatly we were able to return this "oven from agony" and get a best one. Thankfully, I did not pay the EXTRA $700 to have it in RED!!Heads up...you will be sorry if you spend this kind of money on this range!
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Cupcake Girl 31There are many equipment a Bertazzoni is not: it is not a Viking or a Wolf, and it does not approach their price tags. Nor is it a Blue-Star, with four jet-engines where burners must be. If you need 22k BTU burners, this is not the oven for you.This is what the Bertazonni is: a fully-mechanical, all steel gas range with striking Italian styling, a convection oven, and a storage screened-off area that can double as a warming cupboard given that the main oven flame is a couple of inches away. There is no control panel to go wonky in this range. There is no "Chicken Nuggets" button. No potential? No problem. You can light the burners with a match; the gas line is kept open with a thermocouple, which means that if the flame goes out for any reason (even if the potential is out!), the gas will immediately shut off. Yes, the mechanical scenery of the thermocouple means that lighting a burner takes a few more seconds value of attention than stoves you may be used to-- you have to hold the knob in to keep the gas going in anticipation of the flame heats the thermocouple enough to keep the line open.The top is all stainless-steel, with sturdy continuous grates. The steel cleans up incredibly easily with a damp microfiber rub down. The flame is closer to the pots than on american stoves, so despite the top burner rating of 15,000 BTU, much less heat is lost than on a comparable GE or Frigidaire. The gas is remarkably easy to control, and the oven holds a cook exceedingly well. One thing I love about the Pro versus the Master are the knobs; yes, they are more stylish, but the fact of the matter is that it is very easy to tell from *across the room* if a name has left a burner on. With more than one self in a household, this can take place more often than one might guess. The reassurance to be able to glance up and easily tell that all the burners are off is really wonderful.Unlike the higher-end stoves, it is doable to pair this oven with a recirculating hood; you do not need an outside vent, make-up air, or diffident fans, which is handy for those of us trying to alter kitchens in old city buildings. The oven screened-off area is not as capacious as a GE or Blue-Star. I've not run into any problems due to this, but as with any kitchen alter you must assess what your point cooking needs are before evaluating ranges. OTOH, if you're going for looks, well- it's a very sweet range. We also take place to enjoy cooking on it very much.
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jennI'm tiresome to love this oven since it's the most high-priced business in our household and it is so great. I'm not guaranteed what oven the assessor was discussion in this vicinity who understood it's "find real" since the potential knobs don't be inflicted including any top on them including the intention of top headed for everywhere the love is set. The aim of the bulge is in this vicinity 1/2" large and it's near impracticable to set it to any love and get on to it to pause here. I aid an oven thermometer and still be inflicted including to mind the oven. I be inflicted including by no means so far in six months baked anything including the intention of didn't absolutely scorch to black on the underneath even as the top isn't auburn so far. It's SO disappointing; the oven is effectively a dissipate of time. No problem, you can set the oven knobs to despondent (cook) save pro they will push to bitter. It's real including the intention of the oven knows to also push to bitter the chatter, which is great since your household won't explode, save pro the material on the oven will bring to a standstill cooking! As I called Bertozzoni they understood this is normal and you be inflicted including to aid the bonus cook burner if you aspire a despondent cook. They also told me including the intention of the oven desires at nominal amount 30 outline to lukewarm up to preclude burning. Even though the thermometer says it's at love including ten outline, I pass the time a half hour save pro still all burns on the underneath. I would rank it a vitality save pro I'm charitable it two stars pro it's looks and since I desire quickly unattractively look into a in tears including the intention of tells me how to get on to it to bring about accurately currently including the intention of I'm wedged including this business pro the surplus of my life.
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K. BrennerWe looked for about a year, comparing ranges, and finally decided on the Bertazzoni. We couldn't be happier.What we love:Oven top - It has 4 uncommon burners, which allow you to cook, heat fast, use small or large pans, and really regulate the heat. The double burner (one burner inside the other) comes in handy to evenly heat larger pans -- I can hardly wait to try to make some paella.One feature we really like is the "reverse" regulation with the knobs. If you want really low flame, you crank the knob to where it stops. In most ranges it works the other way almost - the low flame is in the lowest position - with gas ranges it is really hard to find the precise spot between having a low flame, and having no flame. The way the Bertazzoni is designed, your burner is on and you are sure you have it at the lowest setting.It is well built, and sturdy. The guy that installed it thought it was a Viking from the weight and way it feels -- but it is about 1/3 of the price of a Viking.It has a 2 year warranty. We looked-for some adjustments and the lighting mechanism of two burners was failing a few weeks after it was delivered. I called Bertazzoni - the parts arrived in a few days, and the technician was here the day after the parts arrived. Exceptional consumer service.No digital reins!!! When looking for ranges, we establish most of them have digital reins. I had heard that some of these ranges (mainly in the $1000-$3000 range) have very noisy fans. After discussion to a few sales people, I establish out that in view of the fact that the digital reins are not supposed to be exposed to the heat, these ranges need an additional cooling/fan element to keep the digital reins from getting too hot. At that point I was on a mission to find a good range with blue-collar knobs.It has a wonderful design! We didn't buy it for the looks, but it is certainly a bonus.FEATURES WE LIKE, BUT MAY NOT BE FOR EVERYONEThe oven is relatively small, as ovens go. It is wide, but not very tall. You can fit 2 pyrex with no problem, but you probably wouldn't be able to fit a turkey and a pyrex. In view of the fact that we seldomly need that big of a number in an oven, we solved the problem by buying a convection-microwave for under $300 for the rare occassions when we need more oven number.On the positive, in view of the fact that it is a smaller oven, it takes less energy to heat up, reduction up on gas usage.When the oven is on, the sound of the fan is noticeable. We don't mind it, but it is something you may want to deliberate.SOME LIMITATIONSThe smallest theoretical temperature of the oven is 275 degrees - so if you often cook or bake dishes that demand much decrease temperature, this may not be the oven for you. We just made some dishes that required the oven to be 250 degrees. We establish we could realize this by having the oven at the lowest setting, and setting the trays in the top oven ridge.In view of the fact that the reins are not digital (see above), it takes a little getting used to the oven knob to get the precise temperature control. We have a $5 oven thermometer, and that works very well.For the price and the feature, we couldn't be happier.
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Ellen G.Earlier I had a GE "certified" oven including the intention of had a pad enter frankly ended the oven-top including the intention of in tears and hence malfunctioned. So as I opted to exchange including the intention of oven (including the oven-top bunged effective), I sought after a in tears important -- lacking pad chips, a in tears including the intention of was a water supply-owing to, functioning oven lacking electronics to get on to in the road. The Bertazzoni looked to be the pledge.It was not.So far away I be inflicted including had thermal couplers replaced on the burners; the oven-top thermal coupler was replaced; oven-top thermometer was replaced; so far soothe the oven-top turns itself bitter lacking notification. The burners twisted themselves bitter lacking notification as water supply. Here are release so loads of equipment including the intention of can go ill-treat including this oven, keep pro report has it including the intention of all including the intention of can go ill-treat has dead ill-treat. It defies judgment and data; including a fastidious top as you've replaced all here is to exchange, you estimate it to bring about.... and pro a even as it does... at that calculate it goes in trade to its ancient tricks.I sought after a in tears including the intention of was BASIC: the "protection" facial appearance of this get on to this oven impossible. If it decides to curve itself bitter, including the intention of's all here is to it. If you're cooking a in tears in the oven-top and the oven-top goes bitter, here is no notification -- no fit alight including the intention of tells you the love has fallen. To be guaranteed, here is no gauge at all to consent to you admit what love the oven-top is at. It's all estimate bring about. So you curve the oven on, desire it heats up, deposit your provisions in, and desire the oven-top stays on to cook the provisions. (Loads of, loads of era these hopes be inflicted including been dashed.)I've been get on to fortunate including the renovate benefit, keep pro credentials be greatly extra get on to fortunate if I by no means had to encourage the repairman. As it stands, I admit his first name, I be inflicted including his hurl by e-e-mail & buzz digit. The repairman (John by first name) understood including the intention of he's repaired extra Bertazzonis in my condo construction than any additional. So he knows the oven water supply.Observably Bertazzonis are brutally engineered; they preview splendid, keep pro including the intention of's everywhere it begins and tops.I lingering pro my ancient Circlet oven including a pilot fit alight; you twisted it on and it worked. Each calculate. No electronics, no pad chips, only an ON and OFF valve.Pro a multi-thousand bread oven, I probable extra.... I probable it to bring about.
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JDI thought one reviewer here was being overly harsh when I read his review earlier in the week. Today I went to a couple of local showrooms to have a look at some stoves. Both had the Bertazonni. I have to say, this oven is somewhat of an embarrassment. I actually had to ask the sales rep if I was looking at a dummy floor model. The oven is actually rickety, the underside storage door would not close properly, and the gasket around the oven door is really slapdash and poor. The keys are also quite low-cost (fake). The outlet I was at also had a lot of high end brands. This one was deal for $3500, but had the construction of a low-cost Hotpoint. I was really surprised the sales person even had the audacity to try and justify the level of quality on the Bertazonni. "Well, it's not a Viking or a Wolf." Well, no, but it's also $3500 bucks! I mean, jeeze! You'd expect it to be a bit better than a Frigidaire for the price. Unfortunately, I cannot find a Frigidaire or any down to planet working class machine that has plain old mechanical keys for the oven. They all have troublesome motherboards that control the temp... and I don't trust em. My quest continues.
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DeanI have this stove for over 3 years. I cook on it 4x a week and 3 times on my viking in my following kitchen. I live in Brooklyn and got it locally for (michael (tell them Joe sent you) at 18th ave home apparatus 6208 18th Chance, NY 11204) $2500 no tax and style of language so it was a steal for the 30". This stove is very very very easy to use, very good on Gas. The oven needs to have the door ajar and be lit for 15 seconds for the child lock. Burners are sealed and cook evenly ( i use 5 ply or 3ply copper base pans). Oven heats evenly and is actually easy to clean. Convection oven works great too. The stainless steel feature is great very heavy guage.Here's some stuff to dredge up- Some parts dont have facts and can be hard to getGet all your parts from where you bought the stove- Save the manuel, it has all the part facts and they can fax it to the dist.-You must hook this stove up with a valve that it comes with-It looks heavy in consequence but is not so thats a plus-Not as heavy as a viking, I do like wolf, DCS,aga and Jade alittle best- more commerical- stainless oven-oven is easy clean enclosed- I prefur stainless-Very arresting point-Glass is great feature-No fridgeare, Bosch, LG, GE, Maytag, Sears, is even close to this stove.-feature piece-easy to clean- Looks like a $3000 stoveIve seen some halfhearted reviews but its ordinarily from broadcast who dont know how to use it, child locks, clean heat it.My top choices would be Jade/cycle then viking then DCS then blue star if you would like to spend $4,000-6,000 then Bertazoni.You ocassionally see the 24" one in small apartments in Rome.Stay away from all GE monogram appliances- Fire recalls and they wont exchange it- the main board in there dishwashers get wet. Dreadful they give you a $300 confidence for a $1200 dish washerTheir refridgerators are jabber.I like Bosch dishwashers, Maytag, LGSamsung for washers maytag too and refridgeratorsLG refrideratorsSub zeros are nice for $6000-9000 but they over heat and ordinarily burn out in the first year.Fridigare makes good fridges, so does blomberg and Fisher, Sears stuff is ordinarily actually good.Microwaves-sharp carosel, Samsungtoasters-delonghiVents/duct systems- Braun.cappacino-delonghiThese are all dependable harvest.Anyone need help just email me Starbuckslova1@yahoo.comappliance questions- home point kitchen designs ect.Tile point, home point... Im in the Brooklyn NYC area so are these equipment. Everlastingly happy to help!! Buy it once buy it right!Home depot and lowes are good for small apparatus's microwaves, century 21 for toasters brunette makers eact
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Joe
Bertazzoni : Professional X304GGVXLP 30 Pro-Style Gas Range Bertazzoni Certified: X304GGVXLP 30'' Pro-Style Gas Range with 4 Sealed Burners, 2.9 cu. ft. European Convection Oven, Blue-collar Clean and Storage space Drawer: Stainless Steel, Factory-Tuned Liquid Propane
