Product review (2 stars): Good looks, but terrible oven ignition and uneven heating
My 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 light 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 could 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 temperature 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 readout somewhere on the front panel. Obviously the oven knows what the temperature 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.

Finally, 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 pretty unbelievable.

We like the stove top quite a lot, but wish we could 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 we'll cut it into pieces ahead of time, rotate it frequently, and hope for better results.