From the post following mine I guess I need to clarify. I did not give any advice. I stated a fact. I did it myself. It is not difficult, if the person knows what they are doing, I do. My work has been inspected and abides by all local regulations. My point is/was that if you get someone who knows what they are doing then moving the line 8", as in the original question, it is not difficult or time consuming. The more time consuming part of the job is if you have to tear into walls or floors and repair them. If you can do the tear out and repair of those areas then the cost for moving the line that short distance should not be too bad. Where I live it is common and legal for plumbers to do this at their normal hourly rate. Actual work time for me to move the line 18" was less than one hour.

It's not that big of a deal for a good pro. Best to rip up the floor to run it under the subfloor, if possible. Only problem may be that other piping or ducting is in the way, but you don't need much room for a 3/4-inch pipe. You may also be able to use Pex for gas supply in your area, which would probably make the job a little easier. Is the wall you're moving it to and exterior or interior wall? If you can't run it under the floor it may be better to bring the pipe in from outside if possible, rather than run it around the perimeter of your room (which I don't think the building department would allow anyway, unless you cover it with framing and drywall), though your co-op may not allow that. Another possibility is to run it from another pipe altogether, such as the one running to your furnace or water heater, assuming those are gas-fired. Check with your co-op board for recommendations for plumbers who have worked in the building. A good plumber will be able to tell you the best way to go.

Looking at the installation document, the power plug needs to be 11 7/8" from the left corner and 5 15/16" from the floor. The gas line should be 11 7/8" from the right corner and 5 15/16" from the floor. Since this range sits on 4 legs, it should be pretty easy to adjust the gas line. The electrical is a different story. In many condo situations, you own the paint on the wall but not the wall and what is behind it. Hence moving electrical requires permission from the condo board. Here you're just talking about moving/extending the receptacle to the left by a foot or so.

Oh geeze, here is my anal retentiveness rearing its ugly head again but here we go again. Hang on... Probably due to the terrible review that Consumer Reports gave Bertazzoni years ago on an older model people are shying away from the new model. Does the new model make up for the sins of the last model? So how about this comparison, The Bertazzoni MAST366GASXT vs. the Fisher & Paykel OR36SCG4X1? Off the top, I can get an extra burner with the Bertazzoni. The Fisher & Paykel offers only 5 burners. The Bertazzoni has better btu numbers, going from 750 btu's to 19,000 btu's. Fisher & Paykel goes from 1,000 btu's to 18,000 btu's. One of Bertazzoni's burners goes down to 750 btu's but the rest of their burners have higher btu's. What if you want to simmer more than one sauce at a time? Fisher & Paykel's burners only go down to 1000 btu's but all of their burners go this low. I am not worried about the btu's at the high end but the low end I am worried about. Are Fisher & Paykel's 1000 btu's low enough for a gentle simmer? The Betazzoni doesn't have a storage drawer. The Fisher & Paykel does. The Betazzoni seems to have a thin rubber door seal which can wear out faster than Fisher & Paykel's more robust woven door seal. Also, on the Bertazzoni, I can easily see sauce spilling into those rear air vents at the back of the oven. Is there a way to clean these vents if this happens? The Fisher & Paykel doesn't have this problem. The Bertazzoni has a 11,000 btu infrared gas broiler. Is it similar to the ceramic infrared broiler in the BlueStar Pro range? Though infrared broilers are preferred, is Bertazzoni's 11,000 btu broiler better than Fisher & Paykel's conventional 13,000 btu gas broiler? I finally found a stat that is the same on both ranges. The baking/roasting power on both ranges have a maximum 17,000 btu's. The difference is that Bertazzoni's oven is always on and kept at a constant temperature. I've never cooked with a range like this before and I wonder how much of an advantage it really is over conventional oven that turn on and off to regulate the temperature. Finally, at least of this writing, Fisher & Paykel is offering an extended 5 year warranty on all of their products, unheard of in the industry. Bertazzoni's warranty is the conventional two years so you will have to purchase an additional warranty for peace of mind. There are other questions I have too but this is a start. The problem with appliance dealers, blogs, and reviews is that no one really seems to be a consumer advocate. Has anyone addressed the issues I brought up here? I think potential customers would like to have answers to these questions.