BlueStar would be the choice, oven size, burner power and price value. The Bertazzoni is 36% over priced just based on the Euro vs Dollar.

Bertazzoni is way prettier, Bluestar is way cookier. I guess it depends on it you're going for looks or function, and which look is better for your kitchen. And YES, the BS can look just fine, and YES, the Berta can cook just fine, too. They both have their pluses, but neither is bad on either front.

And in spite of the exchange rate, I think Berta is still cheaper.

Never even heard of the NXR!

It may be slightly cheaper than the BlueStar, but you are paying more for less.

If you want something that looks like a Bertazzoni, paying more for a BS won't make you feel any better about your purchase.

Not everyone needs the cooking capabilities of a BS. Most households would probably be extremely satisfied with the performance of a (properly functioning) Berta, so even if they get "less", they would come out ahead with a few extra dollars to spend elsewhere.

One is NOT necessarily better for everyone. There are too many variables to just say a BS is better, no matter what.

Thanks to all who gave me their thoughts. I appreciate it. After reading about the length of time it takes to fire up the Bert, even though it is a nice looking range I feel I'm getting more with the BS. Can anyone tell me, does the BS fire right up (within seconds) or is it like the Bert? Also, can anyone speak as to whether the front of the BS gets hot and would it be hot enough to burn someone (children)? I was orignally thinking of the BS RCS 30", but I'm not loving the SS strip down the middle of it and would like to have the grates there instead. Trying to decide if I should pay an extra $1k (30" RNB) for sliding grates, addt'l btu's and gas convection. Is the gas convection REALLY worth it? The salesman at the store says he notices a big difference w/electric convection but not so much with gas convection. Thanks again!

Our BS fires up right away, no delay at all for burners, broiler or oven. And the convection makes a BIG difference, gas or electric, especially if you bake or roast a lot. I'd say it cuts about 25-40 percent of your cooking time, depending on what you're cooking. I thought all BS came with convection, but perhaps not. We have the RNB and love it. I only wish the colors were available when we got ours, as it is the only stainless steel in the kitchen. I still think it looks great, but would rather have something that blends with the cabinets and counter top a little better.

I think the non-convection one is new.

I suspect the salesman hasn't done enough baking on a gas convection to notice! I wasn't sure if I needed the extra BTU either, but the sliding grates is enough to justify it. :) Now I'll have to spend more on a hood, though.

I have neither range. I have never seen a BS in person but am told it is similar to the Viking which I was not impressed with, quality-wise. I recently had the opportunity to play with a Berta in a home I was looking at in NJ (we're house-hunting). I had closely followed Plumorchard's problems so was curious to fire her up. This Berta responded like any other gas range I have ever owned, although I was aware to keep the oven door open while starting it. It was quick to light and so pretty that even my husband remarked on it.

the Bertazzoni is my choice. my friend had a Garland residential range (same as bluestar) and the porcelain tops chipped or flaked like crazy at the tips around the burners. as for "waiting" for the burner to ignite, I gues 3-5 secs is too long.......... the thermocouple safety mechanism is well worth the wait.

jaedwards - you didn't have to hold those knobs in until they ignited? Not just push & turn, but push/turn & hold in?

3-5 seconds would have been great - 8 -10 and more sometimes was quite frustrating. I know the Berta has a lighting process different that any other range.

I would definitely suggest seeing one live in a showroom before you decide to go w/the Berta!

I took a look at both ranges at the weekend, and it really depends what you want. The BlueStar is a cooking machine. Comparing to a Viking is completely unfair. BS is for a serious cook that doesn't care too much about looks (although, I honestly think the BS is the best looking range out there). To me, Viking is more about marketting and the name, I have never been that impressed with their ranges, especially for the money.

Bert. seems great too to be honest, but a different beast to the BS. Cheaper, definitely cheaper, but still a decent performing range, with good BTUs. The handles would take some getting use to for me I have to say.

I am going to be going with the BS, but then I cook a lot (and am writing a cookbook). If I didn't cook that much, the BS would be overkill, and I would go for the Bert.

Not quite sure what the guy is saying about the BS grates - they are cast iron, not porcelain on the BS.

Both are good ranges, but are for seriously different purposes.

You can order the continuous grate piece for the RCS30 BlueStar for about $100. Its the same piece that comes with the RNB, but its not standard on the RCS model.

FWIW, I have heard that the front the BS gets hot when the oven is on - might be a consideration if you have young kids.