Hi there, The Bertazzoni range grates are very stable, sturdy, and no cause for any worries. No matter which size pans or pots you might use. Bertazzoni range grates are much closer to the flame, yeilding a 15% - 20% more efficiency (faster) in cooking & boiling water than many ranges of the same stature (GE Cafe, Profile, etc etc) Here's the deal with Elec vs Gas baking: IF you happen to be a pro-chef, you will be used to having a dual fuel type of range. Chefs prefer to bake with electric (Pastry chefs in particular) because Electric heat is a dryer heat, and performs a bit better "DEPENDING" on what you're cooking. Gas cooking is a more "damp" or "humid" heat. To the "everyday" home-cook, you probably wouldn't notice much of a difference at all. Everything will cook just peachy. So, don't let that worry you. Not to mention, the Bertazzoni range features true European Convection. This means it's a convection fan with an electric heating element, which will give you awesome cooking results, anyway! Much more even cooking, better cooking, everything will be golden brown, all over, instead of just some areas of your food. Convection is awesome, no matter what range you get! PLUS, it will shave 15-20% off of your baking/cooking times. WITH MUCH BETTER RESULTS! AND, The Bertazzoni has something the Cafe does not..... It has an "Infrared Broiler"! Much higher BTU rating, than standard broilers, which will actually "sear" foods when they need to be. .....When you have a wonderful cut of meat like a Filet Mignon, or Rib Eye, you want to sear the juices into that meat, for the best steak! You'll also find this broiler very handy in the "seafood" department, as well....I really think that you'll be pleasantly surprised with your cooking results with a Bertazzoni range. As far as the Oven Temp......If you want to be sure, get a cheap oven thermometer for the first couple days, just to help you. BUT, they are pretty accurate ranges. PS: No, I do not work for Bertazzoni (hehe), but, I sell them (as well as every other range out there), and we have VERY good luck with this product. They stand behind their product, they're a family owned company (125 years), and this is all they do. For the price & features, you can't really beat it. And, if you happen to choose a color....Bertazzoni has the best paint facility in the world..... "Lamborghini" They're all Lamborghini colors, painted at the Lamborghini paint factory. How cool is that! hehe

I am seriously loling at what my kind of car poor Caloric is. The stovetop still works, though I have to finesse things to get 1/2 of the burners to ignite. IMO, it used to be a...oh, Toyota Corolla...but now it's a Chevette (I had TWO of those, so I know what I speak of). I CAN afford a Wolf, but is the oven really that much better? (And if I don't buy a Wolf, I have that much more to spend on an Advantium or the granite I like, etc.) I'm not concerned with oven size...I can buy smaller baking sheets, and I rarely cook for more than 5 or 6 (and that's on holidays...we're a family of 4). If the oven on the Berta is good and won't burn my bread on top while underbaking it in the middle, that's good enough for me. Thanks for the replies, everyone.

I'm not sure what antss means, most of us who use recirc hoods have no option to vent them, so the question is really whether or not they are better than nothing at all. I have the KOBE RA-038 which I use with my Berta 30". I got it in the hopes that it would capture the grease so that my whole kitchen wouldn't end up covered every time i fry/brown. We fry/brown a lot, and after 2 months of this combo (and my hood is set much higher than it should be for functionality because of aesthetic reasons), it seems to work fine - i haven't noticed much grease except on the range and the hood

Bertazzoni Ranges have a hidden lower bake element. Top broil element is open.