OMG ... I really wasn't aware this firm still exists!! They were well-known in sixties/seventies for fancy, stylish appliances. Like Bertazzoni they don't make mass production, they are rather a niche producer. I gave a glance to all the ranges and ovens, so guess the very only self-cleaning one is the "pyro" wall oven Here is a link that might be useful: Evolution series

I have been browsing the 36" range offerings for the last two months as I have been going through a kitchen remodel, and considering the best options. I have to say I am pretty dissapointed by whats available, the cost point and how unreliable many of the choices seem. I am a professional chef and work on industrial stoves all day, many of which I could purchase for half the price of these so called pro style ranges. Unfortunately they are not insulated for use next to cabinetry. After looking at NXR, Berta, Smeg, Verona, and Fratelli for not wanting to spend more than 3500, which should be adequate, I have decided to go with the GE Cafe Series CGS990SETSS. I thought I would be getting more oven space with a 36" range but turns out not to be true. The GE offers two ovens with over 6 cubic feet of combined space, a 20,ooo btu burner, a included griddle, convection and many, many positive reviews. It also offers many convenience options like roll out racks, digital touch display, sabbath mode, timed shutoff ect... that the bare bones euro models couldn't think to offer. When I considered all of this, the $2500 price, extra cabinet and counter space, and parts and service that I wouldn't have to wait months for, it seems like a no brainer. I appreciate everyone's threads and contributions in making this decision and hope my opinion helps. Here is a link that might be useful: Best price warranty I found

I have a Fratelli Onofri Royal Chiantishire 36" Burgandy/brass/stainless single dual fuel oven. By mistake, they originally shipped the double oven model.I srongly suggest to go with the single model due to oven size. From experience, the gas top works great... The oven, will take time to get used to. To operate the oven, as a safety precaution you do have to set the timer selection to either manual, or to a cooking time. The function knob is the tough part. There are various selections, so you will definately be going to the operation manual until you become familiar with the symbols.The electrical plug as with other manufacturers does not come with the stove. A nice feature of the oven, is that a rear cycling/cooling fan does kick on once the oven hits a certain temperature aiding with external heat. When I looked into purchasing stoves, the Fratelli had the most appeal, and the cost played a deciding factor. I am quite familiar with the undesirable lighting process of the Bertazonni, and I heard they were out of distribution in the US. In the past I had a Viking, and I know the Wolf Product well. They both are easier to operate, however, I am quite pleased with the look and professional quality of the Fratelli Onofri,and at a fraction of the cost. The downsides to date are: time it takes from intial ordering, service questions, and future repair parts. I also am concerned if there is anyone in the US that services these stoves. I do know that Fratelli Onofri only started delivering to the US in 2007. Hope this helps... I to would like to know how other people are doing with the oven.

Indeed yes, I have the Fratelli Evolution (not the Chiantashire). I have had it for about 10 weeks and I can't say enough good things. I'm a serious and frequent cook and so far my only complaint is setting the clock is more complicated than it should be. As for cooking, the btu's have been plenty high for frying and stir-frying. I've boiled lobsters, fried fish, made stir fry, seared meat, made a gumbo and a chowder, and myriad other things on the stovetop. I've roasted a whole lot of meat-the thanksgiving turkey, a ham, tons of chicken parts, in the oven. I'm not an avid baker but have done breads and biscuits with great success so far. The oven is huge and the oven racks, while I'm sure you could find sturdier, are nicer than those of my old magic chef :) I don't know how I lived without the large center burner. The convection oven has been a bit of a learning curve because I've never used convection or electric ovens before but I'm getting the hang of it. The oven has been dead-on temperature-wise when I've measured it with an oven thermometer. This would be blasphemy on the appliance forum and among some of the folks here-but from my perspective, super high btu's are overrated in terms of their usefulness to home cooks with the exception of the very small percentage of near-professionals (this forum probably has a disproportionate number of these super-cooks so the more "typical" cook might walk away thinking, as I did, that he or she needs the high (15K or more) btus) This stove has plenty for what I would consider a high frequency, adventurous and avid home cook. (Although not enough for a professional cook or those striving for that, which I am not.) After months on this forum I was convinced I needed the higher btu's offered by something like the blue star or capital ranges...and then I went and cooked on some, along with cooking on a bertazzoni and fratelli. It was clear to me right away that I for one did not need the super power (or the heftier price tags) on these other stoves. Everyone's different of course so I'd recommend cooking on whatever you buy before you buy it, if you can possibly find the way to do so. The stainless sealed top is a dream to clean and the burners are no-brainers to assemble if you need to disassemble for cleaning (I haven't needed to do so but tried it anyway) AND--I think my stove is absolutely beautiful. My kitchen is nearly twice as big as it used to be, but still a small space. The more compact look of the fratelli is perfect--and elminated my concern that a larger "pro range" would look like an engine block landed in my kitchen. Hope that helps! Here is a link that might be useful: You can see the stove in the pictures here