I am not sure how useful this will be. I replaced an electric smoothtop (I hate them!) in my house in Oregon with an Electrolux Wavetouch 5 burner dual fuel LP range. I only lived there full time for about a year with the range before relocating to Maine. Am not sure what the fascination with smooth tops, but I ended up with another one in the place I have purchased in Maine, its dual burner died after 4 months of use. I decided to replace it with the 30" all LP Berta range and am taking advantage of the hood promotion (BTW, they retail for $1,200). My place is heated with an LP based European type hydronic radiant heat units and a LP fireplace, so adding cooking should not tax my 300 gallon LP tank, LOL! I was looking for a range that is decidedly "manual" without an electronic interface due to the wind and subsequent power outages that are to common in this part of the state. I was also advised of service problems with the electronic interfaces on the Electroluxes, even though my range in Oregon has not had a service problem as of yet, knock on wood (am a reluctant landlord). Initially, I planned to purchase an Electrolux dual fuel floor model but could not pass up the hood promotion Bertazzoni is currently offering. I am only hoping when the range is installed, the oven temp will be adequately calibrated. I previously owned a Viking, but really did not want to spend the extra money for what I thought would be of marginal benefit. I also do not miss cleaning the Viking grates which were an exercise in weightlifting too! I visited friends of mine a few years ago in Europe and I believe they have a Berta (the knobs are pretty distinctive). I do about 70% rangetop and 30% oven cooking. My old Viking had gas convection and an infrared broiler and I really liked the oven and understand that the Berta is similar, though I believe the heat control is different (regulated by flame instead of on and off).

We've had our 36" 5-burner GE Profile induction cooktop for about 2 months now, and I LOVE it for all of the reasons mentioned above. Two things anyone might want to consider when deciding on which induction to buy: 1. SERVICE--DH didn't get around to installing the hood until AFTER the cooktop had been installed. He dropped his hammer on it from a height of 2' and cracked the glass. Yes, I was angry, especially since I knew he was tired and I'd tried to get him to stop before he made any mistakes! But he called GE, the repair guy called us immediately, and ordered any parts he thought might have been damaged (the control panel was right under the glass where the hammer hit). He had them FedEx/UPSed to us, and told us to call him when they arrived. We did, and he came the SAME day and did the repair. The control box had not been damaged, so he returned it. 2. SS RIM--If you've ever had something boil over, having the stainless steel rim instead of only the smooth black surface will keep most things from overflowing onto the counter or floor. I can't count the number of times I've cooked rice and had a considerable amount of water boil over--including yesterday. :o) I'd forgotten I'd put it on power boost (do NOT leave the cooktop while this is on), and walked to the other side of the kitchen to get something. Over it went out of the pot, but it stayed within the boundaries of the cooktop because of the SS rim, although the mess spread over three burners. Easy to fix. Turned it down so it stopped overflowing immediately, picked up the pans on the three burners and wiped them and the cooktop off, and was back in business in a couple of minutes with the rice simmering away at the perfect temperature. No matter what I've cooked, there's been a perfect simmer point. The placement of the different sized burners also works well for me. Soon the real test will come, when DH and DS both stir fry on the two front burners. There's room for the 14" stir fry pan, the 12" extra deep 6 qt saute pan, and the 13" French skillet in the back on Low to keep things warm. I LOVE this cooktop!!! I also love my new pots and pans. Up until we got the induction cooktop, I'd cooked for decades using a few not-so-good ones. While researching pans, I ran across explanations of what each kind of pan can be used for, which were helpful in making choices from the many AllClad options. I ended up getting the Kitchen Aid pans recommended by Consumers Report (partly because I like glass lids), and several larger AllClad pieces from Williams-Sonoma that were a lower price in their catalog as well as some that went on sale in their store after Christmas. I also got some from the AllClad outlet in PA via the internet. Several of the W-S prices were cheaper than the outlet! I'd looked over the pans in the reduced price collections of the various stores, but had determined that most of the ones I wanted were not included in those offers. Although the AllClad is expensive, I especially love cooking with their large pans. Anne

From the wattage, I am assuming that you are asking about an induction cooktop. >>>There is an eight inch burner on the right front (3200w). Would a 10 or 12 inch skillet work on this size burner?Yes. Three things to understand here. First, there are minimum and maximum pan sizes. Second, a general rule of thumb for induction is that you will get even heating up to 1" larger in diameter than than the rated induction burner size. (It can heat a much larger pan, but -- as with many kinds of burners -- the heat may not be perfectly even all at the outer edges of the pan.) Another rule of thumb is that minimum pan size can be estimated at 60% to 70% of the burner's rated size. So, the 8 inch burner will evenly heat a pan base of up to 9 or so inches and will likely recognize pans down to around 5.5" in diameter. Third, skillet sizes are measured across their wider tops rather than their somewhat narrower bases. Most 12" skillets actually have bases of around 9" in diameter. Most 10" skillets have bases around 7" in diameter. An 8" skillet will likely have a base somewhere around 6" or maybe a little smaller. So, no problem using any of them on an 8" induction burner. Some variances: Some 12" cast iron skillets have less taper to their sides than other kinds of pans, so the base may be more like 10" in diameter. Does this mean you will have a stone cold ring out beyond 9 inches? Nah. It just means that the outer ring won't be quite as hot as the middle of the pan (much as you would see with a smaller gas or electric burner). Now, if you had one of those monster 15" or 17" Lodge CI skillets, the heat fall-off will be a lot more dramatic as you get further out to the edges of the pan (again, (much as you would see with a similar sized gas or electric burner). >>>The largest burner is in the back of the cooktop. Would this be hard to reach for a short person ( I am 5'1").Hard to say. It can vary with how wide and how tall a pan you have back there, how high or low you have the cooktop set. and maybe on how deep your countertops are. (Frypans should be fine but stockpots and larger stockpots might be an issue for you.) Best thing is to take the pots you would want use back there and check it out for yourself. If that doesn't work, you could use the downloadable installation instructions to make a full-size drawing of the cooktop on a piece of newspaper, and put that atop an existing countertop and see how it works or does not for you with your pots. If you are doing a new kitchen or a complete gut job, bear in mind that you can have your cooktop set at your own preferred height This post was edited by JWVideo on Wed, Dec 10, 14 at 16:01

I have a GE Profile downward draft cooktop range and noticed that when I turn on 2 burners, the intensity of the flame reduces. When I turn on three burners, then all 3 burners although on high setting show simmered flames. The gas plumber has come and checked out the gas pipeline, pressures at the regulators and at the gas entry point- they are all fine. But I am not sure how to resolve the issue. Can someone help me? Could it be that there is some blockage in the range? Does anyone know how to clean the range orifice or such? Please help. Its a nightmare cooking.