Product review (2 stars): An Italian Disapointment
I've had my range for several months, and I've been rather disappointed. First, the back oven vent gets HOT, and I mean very hot -- when baking at temps of 400, the surface temperature of the rear oven vent was nearly 250 -- hot enough to boil water, and to "blister" your finger, as the tech support person actually told me when I called to inquire if this was normal, which it is! There are no US standards for an oven vent, so it seems that it doesn't matter how hot it gets. Of course, this heats up the kitchen, a complaint others have had.

OK, I can live with that. It's Italian and it's beautiful, so deal with it. What I find very disappointing is the Bertazzoni oven. (Alas, I didn't see the reviews here until after I had purchased.) I realize gas ovens aren't ideal, but I had no other choice but to go all gas. I only use convection, because the standard oven temps vary too widely. But, even on convection, my baked items are burned on the bottom and barely browned on the top -- not a good thing for this avid baker. I thought the idea of convection was that these hot spots wouldn't happen. Had I realized the "bottom burn" was this bad, I wouldn't have chosen the Bertazzoni. I've thought about leaving my pizza stone on the bottom shelf, hoping to deflect some of the heat and moderate the temperatures. Has anyone come up with any other solutions?