The newest (2018+) Bertazzoni induction range? Or the Miele?
subiej
4 years ago
last modified: 4 years ago
Featured Answer
Sort by:Oldest
Comments (34)
Related Discussions
Bertazzoni Induction Later this year
Comments (4)From Bertazzoni Web Site "Bertazzoni induction cooktops have output levels of 9300 watts for fast, efficient boiling and cooking. The variable low-to-high power is controlled electronically. The coil produces a high-frequency electromagnetic field which penetrates the iron or steel pan and generates heat. Heat generation stops as soon as the pan is removed from the element, or it is switched off. The ceramic tops have five flexible cooking zones, with the largest two at the back. This arrangement accommodates full-size cookware and makes it easy to prepare a wide range of different dishes very quickly with minimal energy output. Special functions include a booster function and a pot detection system. Residual heat indicators warn if the hob is hot, even when the zone is switched off. The hobs are very easy to clean, with wear-resistant glass ceramic top and no knobs. Induction cooktops can only be used with ferrous metal cookware such as stainless steel, cast-iron, and enamelled steel. Please note that aluminium, copper, and Pyrex cookware will not work on an induction cooker." Here is a link that might be useful: Bertazzoni Web Site...See MoreBrief review of newest Bosch induction range, HIIP055U
Comments (117)Try rebooting it by turning power on and off at the main circuit. I have not gotten that error message but on very rare occasions the cooktop seems to freeze. If it was a computer you would press cont/alt/del but since it does not have that button we turn power on/off. this happens once every several months so we have not called repair guy out for this. I think that it is the downfall of all electronic equipment - all of them have mini-computers inside.......See MoreBest 30 Inch Induction Cooktop for 2018
Comments (8)I did more analysis -- here is my conclusion looks like the Miele overall has the most power, a lot of functionality and reputation for quality, Although Wolf also has a good reputation for Quality but the functionality and power is disappointing. Samsung looks to have the most functionality/features, I like the knob and blue burner, but I am concerned about reliability and quality, I was impressed with the Bosch all around with power and functionality, but quality of Miele may be better. although Helen is happy with her Bosch. I have it narrowed down between Bosch and Miele. I saw some information that said not to mix brands if you are putting the cooktop over the oven....See MoreBertazzoni Ranges - Questions & Answers. 2019
Comments (15)I'm still not quite ready to write a full review of my Bluestar RCS 36" gas range but I will do my best to put my cursory thoughts together for the moment. At this time I would give this range 4 out of 5 stars. I am completely happy that I passed on the Bertazzoni. Beware of the loud cooling fans on the Bertazzoni and Fisher Paykel. There are computer chips inside of them that heat up and fail. It's the biggest reason why I passed on these two ranges though there were also design decisions that did not make sense. (Who uses a hob rail?) There are no computer chips inside of the Bluestar. It is analog simplicity at it's finest. I have not put the Bluestar through all of it's paces because of the hot summer and I don't have air conditioning in my pre-war apartment. Once fall approaches I will be using the Bluestar quite a bit more and will have a more thorough opinion. After the first few weeks with the Bluestar I had quite a scare. I was using a new top recommended oven thermometer from America's Test Kitchen. The oven temp on the thermometer was more than 50º off from what was on the dial. I called Bluestar and they sent a technician to my apartment within a few days. Luke, the tech, was very kind and knowledgeable and he tested the oven temp with a much more accurate and complex digital thermometer. It turned out that the oven temperature was completely accurate and my $20 oven thermometer was inaccurate. He explained to me that this happens frequently with new Bluestar owners. Trust the oven. I was holding on to the oven thermometer like a band-aide and just because it was analog it did not mean that it was accurate. Now that I know that I had a perfectly functioning stove I could move on to cooking without any worries. Let me tell you, one of the major reasons why I chose to purchase the Bluestar was because of the 1850º infrared ceramic broiler. What I didn't expect was how life changing it would be. I mean, wow, it's a stunning piece of tech. The flame is so hot, it's blue. Because it's an instant heat I do not have to wait for it to warm up before use. Even in the hot summer I could grill a steak in just a few minutes with incredible char without heating up my kitchen. My Thermapen MK4 ensures my meat is cooked perfectly. My favorite recipe so far is chicken tandoori. One of the reasons why I initially wanted the Bertazzoni and Fisher Paykel was because of their true 24 inch cabinet deep profiles. Both stoves are slim and elegant. Their grates are light, thin, and easy to remove for cleaning. The Bluestar, on the other hand, is a more industrial, restaurant style stove. I was apprehensive about putting it in my small NYC kitchen. It took me awhile to adjust to the larger footprint of the Bluestar but I am now quite happy with it's size but I'm still adjusting to it's more blunt kind of styling. Now on to why, so far, I am knocking one star off of this stove. My opinion is entirely subjective, so please take my thoughts with a grain of salt. Look at the photo below. You see how deep that front bull-nose is? I just can't quite get used to it. Granted, I have been using a rental grade stove beforehand for 20 years so I am still adjusting. My roommate, however, adjusted almost immediately to the added depth. Because of the deep, flat stainless steel area it is begging to get scratched. Yes, just three months in I do have a small micro-scratch. I brought up my concerns to Luke who came to check on my oven temperature problem. He agreed with me that scratches are going to happen and I just have to let go of this concern. Wait for several years and in the future there are ways to polish out the scratches and he would be happy to help me with how to do so when the time comes. But still, why does the bullnose have to be so deep? Luke explained to me that the wiring for the stove was all tucked densely behind the bullnose, which I gathered. But what I didn't see was that on the underside overhang of the bullnose there are air vents that help dissipate heat when cooking. These vents omit the need for the cooling fans that are in the Bertazzoni and Fisher Paykel. Hmm, again, brilliant simplicity. My question now is why can't Bluestar design a shallower bullnose while still keeping the space for the wires and the vents? Checking other stoves, like Wolf and Viking, they too have thick bullnoses but none of them are as deep as Bluestar's. I guess it's just the new world order of stove design to have these thick bullnoses. Checking the stoves out at the steakhouse I work at they too have thick bullnoses. I just need to give myself more time to adjust. Now on to those thick grates. I did not want them. Another reason why I initially chose the Bertazzoni and Fisher Paykel. But what I like about the Bluestar is that there is one grate for each of the 6 burners. Each grate, though heavy duty, is lighter than expected and easy to remove for cleaning. Other stoves have one continuous grate over two burners which makes them quite a bit heavier to remove. As you can see in the photo below I had a powder-coated stainless steel cover made for the middle two grates so I would I have more room for cooking equipment. It is easily removable for those times when I need to use all 6 burners. And what about those burners? I was amazed with how quickly I could boil a huge pot of water for pasta. I love the fact that all of the burners have high output btu's except for the far left back burner for low simmering. If you have read my other threads some of you may know how anal retentive I am about burners with incredible low simmering capabilities. I still have not tested the low simmering capabilities enough to come to any conclusive opinions but so far I am happy. I am considering getting a diffuser for this stove because the burners are so wide in diameter that the flames burn the sides of narrower objects like my moka pot. I will follow up later on the burner capabilities when the weather cools and I have more time to use them extensively. Let me tell you this though. I am so glad I chose the sealed burner range over the open burner range. Yes, I know that the open burners on Bluestar ranges are legendary. The open burners are superior in performance to the sealed burners but I can't believe how easy to clean the sealed burners are. I barely have to take a wet soapy sponge to the surface to clean up spills. I am not a professional chef. I am an avid home cook and I don't need anything more than what I have. The Bluestar sealed burners are exceeding my expectations. A couple of more notes. I have not used the convection oven too much. Again, I need to wait for temperatures to cool. Also, this stove does not have a warming drawer. I thought this would be a problem at first since my small kitchen has very little storage. My solution is that I slide my large sheet pans under my stove. I am surprised with the amount of clearance under my stove for storage. A plus is that I can now mop under my stove. Say goodbye to under-stove dust and debris. With a storage or warming drawer on other stoves cleaning under them would not be possible. Let's just say that I am happy with my Bluestar purchase. I am glad I did not get the Bertazzoni or the Fisher Paykel. An added bonus is that the Bluestar is designed and built in America and, so far, Bluestar support has been excellent. This is a set-it and forget-it kind of stove. Simplicity is what I was after and simplicity is what I got. Thank you, Bluestar....See Moresubiej
4 years agowdccruise
4 years agosubiej
4 years agosubiej
4 years agomocxr
3 years agoDoug Myrland
3 years agomoosemac
3 years agomocxr
3 years agoMary
3 years agoLaura L
3 years agomocxr
3 years agoDoug Myrland
3 years agojacqtodd
3 years agoUser
2 years agolast modified: 2 years agoStephanie D
2 years agoUser
2 years agojulieste
2 years agodgranatt
2 years agoDoug Myrland
2 years agobelgiantex
2 years agoDoug Myrland
2 years agobelgiantex
2 years agobelgiantex
2 years agoDoug Myrland
2 years agobelgiantex
2 years agoMark Simpson
2 years agoDoug Myrland
2 years agoWilma
2 years agoGeorganne Dermigny
last year
Related Stories
KITCHEN DESIGNHow to Find the Right Range for Your Kitchen
Range style is mostly a matter of personal taste. This full course of possibilities can help you find the right appliance to match yours
Full StoryKITCHEN DESIGN11 Enduring Kitchen Ideas From the Industry’s Biggest Event
We visited the Kitchen and Bath Industry Show and found that many familiar kitchen features appear to be here to stay
Full StoryKITCHEN DESIGN9 Popular Stovetop Options — Plus Tips for Choosing the Right One
Pick a stovetop that fits your lifestyle and your kitchen style with this mini guide that covers all the basics
Full StoryKITCHEN DESIGNStay Cool About Picking the Right Refrigerator
If all the options for refrigeration leave you hot under the collar, this guide to choosing a fridge and freezer will help you chill out
Full StoryKITCHEN DESIGNThese New Products Aim to Make Your Kitchen Smarter
The latest appliances use home assistants, apps and sensors to help you shop, prep, cook and communicate
Full StoryKITCHEN DESIGNA Cook’s 6 Tips for Buying Kitchen Appliances
An avid home chef answers tricky questions about choosing the right oven, stovetop, vent hood and more
Full StoryKITCHEN DESIGN20 Kitchen Must-Haves From Houzz Readers
We asked you to tell us your top kitchen amenities. See what popular kitchen features made the list
Full StoryKITCHEN DESIGNStandouts From the 2014 Kitchen & Bath Industry Show
Check out the latest and greatest in sinks, ovens, countertop materials and more
Full StoryKITCHEN DESIGNA Designer Shares Her Kitchen-Remodel Wish List
As part of a whole-house renovation, she’s making her dream list of kitchen amenities. What are your must-have features?
Full StoryKITCHEN APPLIANCES9 Places to Put the Microwave in Your Kitchen
See the pros and cons of locating your microwave above, below and beyond the counter
Full Story
Doug Myrland