The Verona for $3.5k or the Capital for $1.6K? The large oven in the Verona is 2.4 cu ft. I think too small to be really usefull. Both have 5 burners. Capital the 25k btu wok burner while Verona has a 16k btu power burner. I think the only real advantage to the Verona is more cooktop space to maneuver mulitiple wide pots. I would inspect the Capital and short of major dings or scratches buy it. And buy a Breville XL Smart oven .8 cu ft or Cadco Half Oven 1.75 if you really want that secondary small oven.You get the best of both worlds;a large gas oven and a small electric oven Your current hood is 600cfm? I think that is plenty for the Precision.

I'm sort of old-school when it comes to ovens, preferring to learn by experimentation how they perform vs. advertised baking and temp times. After awhile I have a pretty good idea how the oven performs vs. the specs in the recipes and then I just tweak the knob one way or the other. For me, far more important is the evenness of heat it produces so that I do not have to constantly fiddle with baked goods to keep the back sides from burning. So I would not go out of my way to buy an oven with a built-in temperature gauge. Really - for what you are looking for - I would pick the one that suits your eye and your kitchen. They are all sealed-burner models with similar performance. The Bertazzoni (and perhaps the Verona; you will have to check) uses a spark ignitor for the oven, which is sort of a departure from typical American practice. The advantage is that you can light and run the oven with a match even during a power failure. If you live in a weather impacted region that could be an advantage. I am a huge fan of the Bertas from a design standpoint, but my tastes may not mirror yours. What I would do if I were you is go shop the models you are contemplating by finding showrooms where the ranges are displayed. Take your tape measure and your largest roasting pan and see how they look in person. Pick the one you like the best.

Most modern ovens have a lot of insulation and a lot of thermal mass to heat up. To get all that heated requires at least 20 minutes on most any oven. Sure, you can get the "air" to 350ð in 10 minutes, but put in something cold, and that drops it way down. You have to wait until the whole mass of the oven heats up if you want to avoid that temperature drop. That means 20-30 minutes. It's a lot more important for baking than roasting, but it can really screw your timing up for that as well if you don't wait for the full preheat.

I am planning on getting one, just based on my budget and a few good online reviews. Would love to hear more though!