I googled Bertazzoni self cleaning and yes it is coming out this month in 5 or 6 burner, closed burners, dual fuel and self cleaning. Price around $5,000 depending on stainless or one of their 8 colours. They also have the Heritage Bertazzoni with lots of stainless--looks fabulous, but not dual fuel so not self cleaning. I like you would never buy an oven that wasn't self cleaning. I have finally committed in my mind at least to induction cooktop by Monogram and I would like a Monogram 30" self cleaning oven and the advantium to go with it. I was just on US appliance and they had the GE Cafe on a special. Might be good, not sure. good luck.

I have had a Bertazzoni 36" gas range with 5 burners for about 7 years now and I absolutely hate it. It replaced a 5 year old Thermador which kept breaking down. When it worked, the Thermador oven was fantastic and the temperature incredibly accurate. My Bertazzoni is quite the opposite: the oven temperature is not calibrated, unless I have a thermometer in the oven, I have no clue what the temp is, I cannot rely on the outside knob, it's inaccurate. My cakes are often burned on the outside and raw on the inside. The bottom of the oven has been curling up, it seems quite flimsy. The igniter broke twice and now, I cannot use the broil setting because it will not ignite. The top burners are ok, the largest one (2 part) is practical for very large pots (we are a large family, we often utilize larger pasta pots) but it still takes for ever for water to boil. Cleaning the burners is quite challenging, especially if liquids boil over. One of my oven lights burnt 2 years ago and no one was able to help me purchase a new one. Customer service at Bertazzoni suggested I go to a lighting shop for a bulb, they were not able to sell me a replacement one. I did just that and was told by 3 shops that they do not carry this type of light bulb. All in all, I would not recommend this gas range. I am now in the market for a new one, does anyone have any recommendations?

I can't comment about how BS compares to Capital. I liked the look of the BS better than both Capital and American (for my kitchen) and I bought a six burner 36" BS RCS. I've had it since February and I love it! It cooks incredibly well, the burners are very powerful, I'm not sure what I'd do with higher btu's :-) I've mentioned this in another thread about the BS RCS, I don't sear meat. I could see having higher btu's for that could be helpful (I think both Capital and American have higher btu's than the RCS line), though fish sears great on the RCS. And the btu's on the RCS have plenty of power for stir frys. You won't feel lacking in power imo for either of those. The oven heats up fairly quickly for a 36" oven imo and bakes very evenly. Cookies, bread, pizza, roasted veggies, broiled fish all come out perfectly. I saw a comment on your other thread about 30" vs 36" range that a larger range requires a larger hood which costs more. Tis true! If you do decide to go with the 36" (or 30" for that matter) you might want to look at either a Prizer or a BS hood b/c you'll get a discount b/c you bought a range and hood together from the same manufacturer (or you should-ask if they don't offer it to you). Prizer is BS's parent company btw. Depending on your hood choice (model, cfm's you want) it might be less expensive to get one of these brands, saving you some money. Worth looking into anyway, not pushing you towards either :-)

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.