Bosch would be my choice. The other two are the same manufacturer. I'd compare the Bosch with an Electrolux. Link.

Here's a similar discussion from not too long ago:

https://www.houzz.com/discussions/6300708/bosch-industrial-induction-range-vs-bertazzoni-professional#n=31

I have been very pleased with my Bosch appliances.

Echo the recommendation on Bosch appliances, but as has been mentioned, find out about local Bosch service.

Thanks everyone. We have reputable Smeg and Berta service nearby - so it’s a tough decision!

Not really. A lower quality poor performing product shouldn't be considered just because it has available service. It still is lower quality.

I agree @dan1888 - that’s why I’m looking for opinions of tbose who own any of these three units. We’ve heard positive and negative feedback about all three, which is why we are struggling with this decision.

Bertazzoni was a waste of $3,000. We purchased our Master Series Dual fuel Bertazzoni 5 years ago and have had to replace the bottom burner element 4 times! The last time it lasted all of 2 weeks. Piece of junk

My sister's Bosch range had major problems with her oven, and it was a huge hassle to deal with Bosch warranty support. I think Bosch is probably fine, I just bought one of their dishwashers, but I would not expect them to be any better than, say, Whirlpool in reliability. I would not overlook any brand in your price range, including LG, Cafe, KitchenAid, etc. I would not touch Bertazzoni or Smeg, because I'm a car person, and Italian cars tend to have poor reliability. Great style, though. Still, not worth the gamble, IMO.

We purchased the smeg spr3… as part of a remodel last year.

The positives first: love the oven. Less space than my old Viking gas oven but so much more efficient. Love induction and feels safer with kids cooking. Water boils so fast.

The challenges: hugest issue is that the burners are each about 8” max in size. (You can’t see them, only see their effects when you see scorch areas on the pan or bubbles when boiling water only where the induction occurs)

We were misled with the bridging function that we could turn the two side burners into a single burner that would work well with oval dishes, like my le crueset Dutch oven. (It even says this in the manual). Instead, we have two semicircles of heat / induction that hit the two ends of the oval dish (and become relative hot spots) and the entire middle section is without induction and fairly cool. Now a big batch of beans takes 3.5 hours instead of 2. Constant attention is required for cooking big pots/skillets (>10”) bc you have to stir in the cold edges to the middle to ensure equal cooking.

I love induction and I would not buy this range again due to the specifics above.

What have been your experience with the Bosch oven? We're looking at the 36" induction range and it's oven is 3.7 cu. ft., which seems quite small compared to the others on the market.

I've seen lots of complaints about the noise generated by the oven fan in the Bosch. Evidently it's surprisingly loud.

Ive seen the comments about the loud fan on the bosch induction range oven and im pretty concerned. Anyone have experience with it?