Its called the NXR. There's a bit of a buzz about it, seeing as its half the cost of the next comparable range on the market. Since it hasn't really been sold yet, there aren't any user reports though.

Here is a link that might be useful: discussion on Yale Appliance blog about NXR

Not surprising that china has entered the 'highend' appliance market. I was expecting this to be sooner given how expensive prosumer products have become. mostly due to looks, not because they work much better.

even though we spent an inordinate amount of money on appliances just for the stainless, built-in look, I dont consider them to function much better than products 1/2 -1/4th the price.

It was just a matter of time for the competition to arrive... lets see how the quality matches up.

Do they offer it in colors - with lead paint :-)

I am also trying to figure out how many btus in the oven baking element. The broiler is 16,5 infrared, but what is the bake??

My understanding is that the debut range has alredy been replaced by another model at the last minute because it was prettier.

BTW just b/c its expensive, stainless and built-in doesn't mean its high end from a performance standpoint. However, there are many expensive, stainless built-in units out there that WAY outperform anything at 1/2 to 1/4 their cost.

I don't quite follow your syntax, but I think I get your drift...

Hmmm ... Chinese quality control & gas under pressure-could be a exciting, combustible mixture!

no thank you.

The body of the range is chinese the components are from the US, Italy and Germany

Who assembles the components?

Sooo, the US, Italy and Germany can export parts to China. China can build the range, export it back to the US and bring it to market at a more competitive price than a US or European built unit can be sold in the US? It almost sounds so bizarre as to be impossible to believe but the irony is the opposite. Its bizarre enough to be consistent with the counterintuitive economic circumstances that seem to permeate the global markets, and more particularly the US markets, as we speak. Sounds like Ben Bernanke economics to me!

At any rate, I will wait to see first hand reviews on GW coming soon to a thread near you.

Ok, I did a little research and found the exact burners the NXR is using.

Here is the link to the pdf.

http://www.isphording.de/db/pdf/GG-522_int.pdf

The range looks pretty solid.

The one question that I have about it is that it only states it has a 16500 btu infrared burner in the oven for broiling. This is the only heating element in the oven that I am aware of. It does have a convection feature. But aren't these ovens supposed to have a baking unit that provides another 18000 btu output????

I found out the baking element is 22K btus. Underpowered comparatively, IMO. That's why they don't say it in the publicity materials.

whatpower is the bake burner and broiler on the Bertazonni?

With 22k btu for the baking element I think that is pretty good.

For comparison
The Wolf R304 has a 30k baking unit and 18k btu infrared broiler

The blue star RNB304 has 30k baking unit and 15 btu infrared broiler

The American range ARR304ISS has 30k baking unit and 15.5k broiler

I don't know about the berrtazoni baking element btu's?

Bertazzoni is even worse. It's in the teens -- I think 16K. That and the fact it won't go below 275 (and the small size was the final straw) made us ultimately rule it out, if for no other reason than resale.

22K here isn't bad, it's just not 30, which is clearly what's expected.

Ok so who is going to be the first to pull the trigger and buy and NXR? :)

Pas moi.

flyleft (and others) - perhaps stupid question, but...

Of all the supposed benefits people talk about with regards to pro-style ranges, bake performance and oven preheat time is not one of them we hear about much. In fact if anything, I read more complaints about SLOW preheat times. So I am just wondering, what is it about a 30" pro-style oven that makes it so different from a 30" regular oven that we need to "expect" 30K BTU oven burners? I had a hard time finding specs on several brands, but here are some I did find:

Frigidaire - 16K
Kenmore - 18K
KitchenAid - 16.5K

Based on this I would think that the Bert's 16K is right on target (after all, their surface burners do not really put them in pro-style category either) and NXR's is a step up.

Maybe Bert's oven is so small because it is well insulated and does not heat up the kitchen (and therefore does not need and extra-high BTU bake burner) as another brand that might put more emphasis on interior oven size? I'm thinking of one brand in particular that advertizes having the largest oven size in its class but also seems to receive the most press about a hot exterior... I do not know the answer, but it sure seems plausible.

ya think, what brand is it that you're referring to? American or another? I see conflicting feedback about the American--some say it's just right up near the top, some say it doesn't get hot, some say it does...

And I'd thought about that wrt the Bertazzoni. We just decided that if we were going to be spending that kind of money, we wanted the best specs we could get and comparatively it didn't measure up. I'd expect to pay less for that kind of specs, and I'd be happy to do so. If it came at a pricetag like any of the ones you mentioned, I'd be on it and live with the specs, because the lack of electronics is important to us this time around.

ya_think: I was wondering the same thing as you. What difference does a larger oven burner make? Is it just a question of pre-heating faster? I would think that once an oven reaches temperature, the BTUs won't make much of a difference in maintaining that temperature. I never even considered oven BTUs when buying my range.

Oh noes!

We are getting some unexpected cash that partly is going to be my real range to replace the p.o.c. ge profile. I was just looking round to see what was available and thought reading the specs that nxr was an ok choice, but haven't seen one live.

We just got done with the conversation this afternoon and I have to start over? And tell him I need another 1100?

Waaaa! Please, no, I do believe in spooks, I do, I do. I have a little time left and maybe someone will try one.

Has anyone seen/used one of these yet?

When I was in Boston last month I went to Yale Appliance and saw the NXR. It looked well made and I was sufficiently impressed to seriously consider buying one. I'm hesitating though, because it's not clear to me whether I could get parts if I needed them and whether I would have trouble getting it serviced. I live in Washington state and haven't been able to find a dealer anywhere on the west coast. The salesperson at Yale told me they have had absolutely no problems or complaints with the stove.

They have national service, I believe thru ADCO which Liebeherr and others use

The use of components brought in from several different countries and installed in new models of Chinese goods made for export is common in the early stages. The company might be partially owned by the component suppliers from outside China. They may also each be building a factory or contracting production in China that is not on stream yet. Chinese made components may be going through a UL type approval process so already approved components from elsewhere are used for now.

Making simple gas stoves years ago in one factory has now turned into a very complicated worldwide business! I wonder where they get their ignition stuff?