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:

This is a bit old I see with only one comment, but I’m looking for a 36” slide in induction range as well. Dan1888 I’m wondering why you like the 36” cooktop over the built in 30” oven underneath? I’ve viewed pictures and didn’t like the look as well, except the 36” Wolf Induction cooktop with the 36” Wolf built in oven underneath.

You're welcome. Yes, you have the usable dimensions correct. And yes to FP dimensions being a closely guarded secret! I had a showroom I could visit to measure before buying. I thought with just the two of us such a small oven wouldn't be an issue but I do get frustrated trying to cook multiple things at the same time. There is not enough depth for half sheet baking pans to fit longitudinally and once they are in there horizontally there isn't room for a second pan. And if you use both racks to accommodate multiple dishes then your bake ware needs to be shallow. Also the small volume of the oven means more splattering on the walls and especially the door glass if you do a lot of broiling. I was very surprised at how dirty the inside of this oven got compared to my old GE with a "normal" sized oven. Your friend should be prepared to do a lot of interim cleaning and not totally rely on the self-clean function. Or use the self clean quite often. But to end on a positive note, the beauty of a smaller oven is how quickly it preheats! If one is limited to a 30" range but has a bit more depth to their kitchen than I do, my vote still goes to the Fulgor Milano Sofia. It also has a better hob layout.

@r, I thought I would chime in here to just say that I don’t think you are “obsessing“ at all regarding the use of knobs in this case. One of the most crucial variables in any kind of industrial design is the way we interface or interact with whatever the product is. Most of us utilize capacitive touch controls or infrared type touch controls on a constant basis with everything from iPads, smart phones, as well as any number of house appliances. But I would suggest that your instinct regarding cooktop or rangetop controls makes a lot of sense. Consider the difference in using a wall oven versus a cooktop. Most cooks in the kitchen can get the opportunity to wipe their hands in order to use touch capacitive controls on a wall oven. Of course, the case could be made that turning a simple dial, can be more intuitive, then going through a series of menus to get to where you want to go, since in the end, the mission of the wall oven has not really changed very much since our grandparents time which is essentially to bake the cake or roast the chicken. The reason I suspect that cook tops and range tops, as well as ranges are a particularly good candidate for knobs is due to the fact that the controls are often placed on a horizontal plane. Many people, especially those who are new to induction appliances for example, have learned a hard lesson as the very sensitive touch controls do not always take kindly to steam, water, droplets, and oil or gravy splatters. It is not hard to imagine why this is problematic because if you put any of these liquids on top of your smart phone screen, you would discover that the touch controls that works so beautifully such as the ones I’m using right now on my iPhone to create this post do not take kindly to having these substances on top of them. There are lots of examples of folks who have touch capacitive controls on these horizontal locations where the entire appliance is either shut down or thrown off its game. Of course, the majority of modern products that have knobs do not use the analog/mechanical controls of knobs of the past, but are in fact, “knobs“ that interface with micro control boards behind them. Still, there is an entire field of design that studies user interaction, and I do think that, at least, in some instances, such as with cooktops, knobs actually, do make a lot of sense. One can certainly debate where the best location for those knobs would be to avoid getting splatters on them since Cleaning knobs is not exactly, a fun time for most folks. Some people would assume that installing Touch Sensitive controls in all sorts of consumer products that once used knobs, levers, and buttons, is simply a design trend, and I’m sure there is truth to that. But a little voice inside also suggests to me, that one of the reasons they have moved away from knobs and especially the electromechanical kinds used in the past, is due to the cost of manufacturing. I do not have a data set to support this theory, but if you consider the labour and the bewildering amount of copper wiring that went into something such as a 1950 electric stove, some of which had lots of extra features, you can begin to imagine the cost savings of having a micro “motherboard“ taking the place of all that complex analogue electrical structure. I truly enjoy all of the benefits and possibilities that I have with my smart phone, laptop, iPads, etc. But I do think your instincts for knobs are not without merit, because sometimes, appliance designers attempt to answer questions that no one ever asked. My two. Cents 🤔.