@karenanywild - curious what you went with and how it’s working out? I’m looking at the FP 36” induction and comparing to wolf and others and had some questions for the owners out there: I saw a review on their site that said the induction burners were loud to the point where it bothered the dogs. I’m assuming this is by using low quality pans but figured I’d ask another reviewer said when using the oven and cooktop simultaneously it’s hot bc the oven has a gap at the top front to exhaust the oven??

The ranges were redesigned in 2018 and the oven is completely different now. I'm not sure how relevant the older reviews are any more. See https://blog.designerappliances.com/new-bertazzoni-ranges/ for a review of the updated ranges. I noticed an error in the review, they said the Broiler is 15000 BTU, it's only 9000 BTU on the 30" & 48" and 11000 BTU on the 36". The review does mention a studier range base and legs. So maybe the "curling" has been fixed. I purchased the 30" Pro all gas range in November and am generally happy with it. I'm happy with the burners and the range is very easy to clean. The only item of concern is the temperature control for the oven seems to be imprecise, it's either lower or higher that the temperature selected. I've adjusted the temperature on the oven a bit to try to compensate for this issue. It now seems to align at 350, if you select 350 on the control the temperature will come up to 350 on the gauge. But otherwise the control is either lower or higher than what you select, that is select 450 on the control and the temperature on gauge will go above 500 or so. As long as I can trust the temperature gauge, I can always just adjust the temperature up or down. The temperature gauge is different than what is displayed on their website and I find it difficult to figure out what the temperature really is. I have this gauge below, notice the four lines between 250 & 350, yet there are five lines between 350 & 450. There is also a dot above 250 and 450, not sure what the dots mean. Maybe 450 is at the dot above the '4'? Since I don't bake, I don't really need a precise temperature, if I'm off by 20 degrees it shouldn't a big deal. The oven does seem to maintain the same temperature over time. The oven does seem to go below 250, maybe the low is around 220 and the high seems to be around 550 or so. It's kinda hard to really know with this gauge. I'd much rather have this temperature gauge, which is so easy to read:

That’s a pity but definitely a sign of the times. I didn’t research it and the FP may be worth it. I did briefly look at the wolf 36 but I didn’t like the look Of the 2 knobs as opposed to the look of a whole array of knobs. Miele 36 didn’t have the bridge element that the individual cooktop had and service in my area is questionable. I looked at a few 30 inch ones but that didn’t work for me. What is Ilve’s situation? If they have one. Probably anything European will have the same delivery issues as Aga? What is the timeline for the Aga? I would honestly consider waiting for it, (if other options are pricey ). As the kitchen can be built around it and it slides in. And it is that wonderful.

Hi Everyone. We are one year into owning our 30" F&P induction range. I left an early review above and am coming back with a report since this thread is active again. I very much agree with all the observations made by Jean a few days ago. Overall I've enjoyed our range, although will admit that I miss the romance and beauty of the gas flame (we replaced a Viking gas stove). The hum of those magnets just isn't quite the same :-), even if I know the induction is a healthier and a better environmental choice. I am a big home cook and it took me a good 9 months to really adapt from gas to induction. I think figuring out what cookware works best on the induction has also been a bit of trial and error. I think my ceramic cast iron (Le Creuset) and our All Clad Stainless Steel (20+ year old set from our wedding) work best. I too find it frustrating that the largest burner is at the back of the cooktop, but like Jean, have also found that the smaller burners can work well (especially at 7 and above). On the oven, I love the sliding racks. The oven temp is very reliable and comes to temp relatively fast (I have no complaints). I'm fine with the oven size -- we are a family of two and do not need a crazy amount of space. I did need to invest in a new smaller baking steel since my old pizza stone didn't fit in the F&P. I was interested in trying a baking steel anyway so that's been fine. We tend to use the regular baking, broil, areo, and pizza settings the most. There are a lot of other settings I have not used. My biggest complaint/frustration? Well, it is the glass windows in the oven door. I try to keep the interior of my oven relatively clean (wipe it down every few uses). Early on, as I was cleaning the interior glass, some excess water found its way between the interior/exterior glass and streaked. I wasn't using a crazy amount of water/vinegar solution, but it was clearly enough to find an opening between the two surfaces (which is still a bit concerning to me but I haven't pursued a fix). I am a lot more careful now with any cleaning solutions around the glass. I'd be curious if anyone else has experienced this or has suggestions? I am attaching a pic so you can see the streak. There is just no way to clean this. By and large, I give this stove a solid B+/A- and have recommended that friends take a look at it. I was interested to see that Blue Star now has an induction option. That did not exist when we bought ours. I got a 5 year warranty with our F&P so that was helpful and feels reassuring.