I have to admit, it was the looks of this range that got me. It took 1-1/2 years of service with almost all of the parts replaced before it worked correctly. The LP conversion was not complete, the technician did not install a fitting on the broiler and the flame was WAY too big. This could have set the wall on fire and may have been the cause of some of the service problems...hard to say. Yes, a lot of heat blows at you from the oven, will try putting the vent fan on prior to cooking! I have a 400cfm Maytag microwave over the range that come on automatically when it senses too much heat. It’s only been about a year since installed. It does take about 20-25 minutes for this little oven to preheat. I would highly recommend the pro series just for the built in thermometer, even for $500! The 30” oven is small for entertaining or for a family. I can’t seem to fit anything but a cookie sheet on the second rack. Love the infrared broiler, although electric is always preferable for baking. The 30” is fine for two people, and since the conversion was corrected everything works great. elaine

Hello designnov, I haven't found the air venting to be a problem yet. We've used the oven about 7 times and the air never feels hot, or even warm. It's sort of room-temperature (and quiet, very ambient). That was even the case when I had the broiler on and with convection. Tomorrow night I'll be roasting for about 3.5 hours at 300 degrees. I'll let you know if that makes a difference. I'm beginning to think the air venting varies with the range and/or installer. Mine is absolutely fine, so far. We just connected the gas and started cooking! We didn't need to make any LP conversions or anything like that. Could the venting temp be a problem with thermostat adjustments or gas conversion? (I know nothing about such things.) Penneylaney, many thanks for offering the view of 3 years' experience! I hope you find a solution to the hot air situation. I emailed Bertazzoni last night with questions about dehydration and defrosting at the suggestion of a customer care rep. This morning I woke up to two replies! Basically, you use the the fan and light only without temp. Items defrost a bit more quickly than if left at room temp since the fan is forcing air all around. I'm not so sure how well it will work but I intend to start out with non-meat items first and go from there. I've read it's a good, gentle method for fish. Keep foods wrapped to avoid drying out (unless you want to dehydrate).

aokat: it is some hand woven rug from a local store, I don't know if it is a "brand" or something, sorry. phyl: it is Rosemary Sprig from BM. The tiles are from Pewabic Pottery in Detroit. They are from the "stratton collection" and come in that size which is 3x3 and they are just fixed regularly with grout. I custom ordered the tiles from them, they have a choice of about 10 or 12 standard colors to pick from.

I made the dough using my whole wheat recipe, which uses 1 cup of semolina flour for three pizzas (I have dough for the third still in the fridge and will use it tonight), and this gives it a chewy texture, but it was still thin and crisp. On Saturday, we adjusted the choke on the burners so that the low setting is as low as possible for all burners plus the oven, but last night was the first time I baked. I turned the oven all the way up, but the highest temperature I got (according to the oven thermometer I just bought) is 475 degrees. I consider this marginally acceptable for pizza. I did parbake the pizzas at 350 degrees for five minutes with a small amount of fresh mozzarella on them and then added the toppings. The first one has tomato slices (which I sprinkled with dried oregano, even though I also have fresh oregano), basil, and more fresh mozzarella (no salt - the cheese has plenty of salt). After it was done, I added a small amount of Parmesan. The pizza took 15 minutes to get done, and I used the convection setting and checked it every five minutes. I don't think it should have taken that long, but Kevin loved the results. I liked it, but I thought it came out better when cooked on the BGE. Still, it cooked very evenly and came out crisp, which is what I wanted. There is no char on it, but I will not be able to get that with this oven - I will need to use the grill for that. I did use a pizza stone, which I think is 15-1/2" deep - I will measure it later, but it seemed to take up almost the full depth of the rack. The second pizza has pasta sauce, basil, thinly sliced mushrooms, mozzarella, and Provolone cheese, and it also took 15 minutes to get done. I kept the pizzas fairly simple so that I could get them in the oven quickly. We have not eaten any of the second one yet, but the first one I cut into eight pieces; Kevin had four, and I had three. My pizza screens are 15-3/4" to 16" diameter and just barely fit in the oven, but they fit. The oven racks are 16" deep, which I knew before we got the range, and I am okay with that. I did not want the range protruding any further into the kitchen than necessary. One slight drawback - the oven puts out warm air in the front, meaning that it would be somewhat uncomfortable to use the cook-top while baking. It did not heat up the kitchen significantly, however - less so than cooking on the top. I was very glad that I did not add any salt to the tomatoes, as the pizza came out salty enough just from the cheese. I did add cayenne, however, but no black pepper.