Product review (2 stars): Get a dual fuel if you like to bake
So glad to have a space to record a review, in that I really wish I had been privy to them before investing in this misnomer range: professional it is not.  I really wanted a non-stainless, non-black, non-white range and was, therefore, limited in my options, esp. in the smaller size.

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 range from the 70s.  Never have I pulled out a simple bar cookie and found a 2-3" round burn (I'm talking charred!) spot on the bottom of the item, not coincidentally directly above the opening in the range floor (above the gas) on the right side.  Unbelievable hot spot and completly frustrating experience for an avid, and reasonably skilled, baker.  Received no customer service after various 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 range was purchased---slapping the jelly roll pan on the counter.  Took many pictures of the ruined baked good with 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 with the thermostat, and encouraged me to use convection, noting that most people buying the oven don't bake.  The problem was not fixed and it was clear that it would not (or could not) be.  Everyone kept saying "Gee, we've never heard of this problem before" and yet no one would admit that I had a lemon.  Why?  Because (I'm assuming) all Bertazzoni ranges perform in this way.  I was (and am) stuck.  Eventually a pizza stone was purchased for me to help distribute the heat. Instead, I had a "metal guy" make a removable disk that slips on top of this "burn hole" to help spare my food such intense, focused heat.  There is still plenty of air flow.  Nevertheless, I find myself baking and cooking in convection mode as much as possible.  Never having been a big convection gal, I am thankful I was forced to experiment with this.  It has baked certain things (like pies) beautifully.  However, you cannot successfully bake many things on convection (yeast breads and batter items) because of the need for the heat to come from the bottom-up (and not circulate).

As other reviewers have noted: low temperatures are almost impossible to find and hold.  Forget about meringues. Even a 300 degree cheesecake requires babying.  You simply cannot turn your oven on, enter the bake time, and walk away.

Another major problem I have had is in starting a recipe at one temperature and, after a period of time, reducing the temperature for the duration of the baking/roasting time.  I remember being none too happy to start my roast at a hot temperature, and then reduce it 50 degrees for the duration only to check on it near to dinnertime and find it "ice cold."  The oven simply turned off when I turned the temperature dial down. It could not discern that I had moved the dial and stopped before reaching off.  Again, I've baked on many non-digital ranges and never had such a simple (and common) action misunderstood by the range. 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 never heard of this problem before.  I'll talk to my manager and get back to you."  I was never 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, even with the supplied simmer plate).

Other range vendors: produce enameled/colored ranges. Not everyone wants stainless steel.