Thank you for your reply, BluCasetta. You're right; there are very few reviews of the Bertazzoni range out there, especially from people that have had them for a while. Your taking the time to come back and share is much appreciated! Part of why I was considering the dual fuel is that I've read that the all gas only goes down to 275 degrees. There a couple of things that I cook that require a lower oven temperature than that. For example, the chocolate-espresso dacquoise from cook's illustrated requires a 250 degree oven. But I may go with the all gas rather than the dual fuel anyway; I'm just gathering information at this point. The reviews for the all gas have generally been positive. I think overall oven steadiness that equates to even cooking trumps any concerns I have about the lower temperature limit. Glad to hear your "Meats come out of the oven succulent, casseroles are evenly cooked, baking has been a pleasureâ¦". ItâÂÂs great that the simmer and high burner options and the range of heat in between are fine on your Berta, too. Some have expressed concerns about the fan blowing hot air into the room when the oven is on, but I think I could get over that since my kitchen tends to be a bit cold in winter anyway, and I use the oven much less in summer. Hope you continue to enjoy your cooking in your little 1917 cottage. :~) Whit461, Your kitchen looks nice; you've accomplished a lot so far! Your GE 30 inch DF Monogram sounds like a great pick for you.

American Range, If you are interested I would call them directly to see about local sales and service 888-753-9898.Their website does not update regularly. Maybe every two years. Nobody "needs" anything more than a $1K gas range. Virtually everybody can use the power AND evenness of a powerful open burner. Thermador 18k btu star burners are pretty good, better than most standard sealed burners, but American Range and Bluestar are in a different category. When boiling water it is obvious power is good but when frying high power is also helpful. When you drop cold food into hot oil it drops the temp so you are paraboiling and your food is absorbing oil instead of the oil crisping the outside and simply cooking the inside with energy/heat transfer. Searing, sautéing, and woking also much improved. You sear steak carmalized brown/black without grey meat. Woking without making your veggies mush boiling in water released by the vegetables themselves. Which brings me to my next recommendation up the price scale Bluestar RNB. About 1k more than AR but has continuous grates and is able to take a full pan sheet as well. If AR is off the options list for about $3k is GE Café 30" gas range. These are made in Mexico and have circuit boards or "computers." Next downs is NXR. Chinese company and Chinese made. Allegedly they buy many premium components from Europe and North America, ship them to China, assemble them with Chinese made frames and sheet metal then ship them back to America for $2k retail. Several fan threads on these ranges on GW. I have my doubts but you can read those threads yourself and come your own conclusion. If you want a rec for a $1.5k range without convection. Frigidaire Gallery Series FGGF301DNF double oven with one 17k btu and one 9.5k btu burner. Probably can find for a few hundred under $1.5k.

I have a 36" cooktop over a 27" oven. The oven isn't actually in a cabinet proper: it sits on the plywood base built by my GC for all the cabinets, and then he created a face panel, with the appropriate size hole for the oven, and had it sprayed to match my cabinets. There's a fair bit of panel on either side of the oven, but I really don't mind: I didn't want those spice pull-outs, and wondered about making a couple of 3" tray slots, but realised the space needed internally for the hinges would make it pretty awkward to use, and I decided that offsetting the oven and getting 6" for a cabinet would look strange (in MY kitchen - that's a personal thing). So, I'm happy with my panels. I got my tray cabinet in another place in the end. I think you have to decide for yourself whether you want/need symmetry on that wall, or whether you can live without using that space for anything. In my case, it also means any subsequent owner can opt for a larger oven if they want to.

Thanks for your suggestions. I have done a number of online searches on sink websites, but most of them don't give you much information regarding "fit" of the sink. donnakay2009: There is a Ferguson near me, I will check them out this week. I spoke to a cabinet vendor today and they told me that you can fit a 33-in sink into a 30-inch sink base by carving out the sides of the cabinet to fit the bowl--said they "do it all the time". I guess this is good news, but honestly it makes me a little uncomfortable as I'd rather have a clean fit. Anybody do this with an undermount sink? Does this technique concern anyone? The option to go to a 30-inch sink really improves my kitchen plan and resolves a major issue with my DH. I will update my information as I have it. Thanks.