Cooking on a Bertzzoni is like driving a Lamborghini
Pros:
Lots of power, good looks, good control
Cons:
Oven venting system heats the kitchen more than our old range
The Bottom Line:
Professional quality
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Overall Rating:
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Author's Review
I went into the store to see what was available in the way of gas ranges, and this caught my eye. I've always though Lamborghini was the sharpest car on the road, but this is the cooking equivalent of one. Sleek style and
super performance. They are built just a few towns over from the Lamborghini factory. The colors are painted in the same factory as the Lambo also.
The local dealer is only a half mile from my house and his price was very good. He did, however, manage to lose the pressure regulator and adapter so there was a delay in getting it hooked up. The good news is, the regional
distributor sent the parts overnight. I had some concern about service a since it was a brand I was not familiar with. I'm now positive that the distributor and the factory in Italy is very reliable and concerned that everything is perfect. After 120+ years in business and still family run, they found the way to do things right. Bertazzoni is fairly new in the US, but not Europe. My range had to be converted to propane, but I'm told they now come from the factory already for propane if
desired.
After cooking with gas on a standard range and enjoying good control, I'm amazed at how much better this one is compared to our 20 year old Roper. I had a pot of potatoes cooking and turning the knob back and forth to regulate the burner, the water went from full boil to simmer and back and forth as quick as turning the volume knob on a radio. It was that responsive. The dual burner is both the most powerful (15,000 Btu) and the smallest (750 Btu) when needed. We've not tried the wok support yet but I
hope to soon.
The oven gives very even heat. This is our first true convection oven and if the first roasted chicken is an example, there is no better way to cook.
I roasted a 7 pound chicken and it was the best roasted chicken I ever made. I set it on a rack in a shallow pan and just let it go at 350 degrees. The skin was crispy and even the white meat was very moist. We're looking forward to doing more roasting. My wife baked a couple of cakes using the conventional mode but she wants to try the convection mode now that she if comfortable using the oven.
Many ranges now offer a full cast top grid so pans can be slid across easily, unlike the old round holders. We really like that and I'd never go back to a range without it now. They make a cast iron griddle for the top too, but I've not gotten that yet. I'll probably order it though soon.
Gas ranges from many brands can be had from about $500 to $10,000. If all you do is fry an egg for breakfast, the low end is very satisfactory. Most of us here are much more serious about so if you are considering a better
than average or above average, you should check out the Bertazzoni Much better value that Viking or Wolf, IMO. . My only regret is that we don't have the space for the 36" model. One store had a red one on display and it
was absolutely gorgeous.
