Ilve vs Hallman vs Bertazzoni Heriatge
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PROlast yearlast modified: last yearComplete junk with no real service. You can fit more in a Bluestar 30” oven than you can in a 36” of most of them. It will fit a full sheet pan.
You can even have Barbie Pink, if you want color.
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Bertazzoni model differences & heat question
Comments (5)Should I look for something different that doesn't put heat out like this one? If so, which one?!?! You Should!!! Look at any Induction Range or cooktop and wall ovens. If you have the budget, and "had to have a range", I would look at the Viking Induction range. You can get color choices and the thing looks like a "Classic Range" rather than the more modern lines of the competition, (except the Euros ones), Ilves, and a couple I posted about earlier, ---butttt--- Unfortunately not available in the US. The induction will not heat your kitchen, (so you "may" freeze in the Winter), but it will boil water faster, have better & faster control of temps, and better control of low end temps, melting chocolate, holding delicate sauces----etc etc! If you can't swing the price of the Viking, then most any Induction cooktop will out perform any gas range or cooktop as far as the parameters I outlined above, Oh and I forgot about the cleaning, No comparsion Induction vs anything else!!! Induction wins "Hands down" or up, even ! There are far better ovens with separate units, (Non ranges), and a big advantage is, that with separates, first You have more room to work, (IE) I'm on the induction cook top and wife is using the oven---She doesn't hafta say, "Step Aside so I can get into the oven". Another advantage is in the advent of a failure, you could still have a functioning oven or a cooktop, where as a "Complete Meltdown" could happpen to a range, so you are in "BBQ City" until it gets fixed!!! Just some things to "Think About"! Gary...See MoreWhy the heck are Bertazzoni ovens so small?
Comments (14)Yes, you will see negatives. You will read that the burners click and the oven fan exhausts from the top and the oven dial is very imprecise. There's not really any temperature below 275 or 300. But Bertazzoni has made stoves in Italy since 1882 and are still selling them. There are negatives posted about every stove. And you don't see the same negatives posted about the "consumer ranges" people buy because there are low expectations for those. It's a stove not an upgrade or a kitchen style choice. The issue with the Berta is that it looks like a high end range. But it's basically a mechanical gas oven with convection. In our apartment the Berta replaced an mid-80s Magic Chef with gas oven and no convection. They were about the same except the Berta had more top power and better burner grates, smaller oven but with lights, no self clean, convection and looked way more expensive. And it has a nice storage area on the bottom. Plus I could clean under it. And it was gorgeous vs hideous. NXR makes a pro style range at a popular price point. I think it's really ugly and don't like the burner arrangement -- but some love it. Verona remains a mystery although it has been a lurker brand for more than 10 years it has never been well distributed or caught on. Perhaps appliance folks like weissman, xedos or deegeaux can explain. Then there are the other Italians -- Ilve, Fratelli Onofri etc. Before I bought the Berta I combed through old threads and emailed owners who had been using them for some time. Everyone liked theirs and were very realistic about pros/cons. The thing with Consumer Reports is that they like Kenmore. If you're going for Kenmore, it's reassuring. If not, you're over here because they don't do a balanced job. This post was edited by rococogurl on Sun, Jun 16, 13 at 13:34...See Morelacanche letdown - now considering Ilve or Bertazzoni
Comments (39)As a veteran of the much-beloved LaCanche owners' thread back when we redid our kitchen in 2008, I feel compelled to comment as well. We have a Cluny 1400 and still LOVE it. And that's an old school model without all the upgrades listed above. No doubt you can make a no-brains decision and just buy a Wolf, or go trendy and get a Bluestar (and worry if the oven door will open). The Wolf will be all shiny, the oven racks will glide in and out, you'll have a dealer in your own city. And you'll have a kitchen that looks like every other kitchen in every design studio or contractor's model home. Two things about the LaCanche. It cooks great. And it has character, dare I say it, soul, in a way that a "pro-style" range will never. Yeah, it takes some effort to slide the oven rack out with a heavy pan on it. And yup, there is no light in the oven. But I can cook anything on it. I know that Art Culinaire will stand by it if I ever need them. And it makes me happy every time I look at it or cook on it. I think you either get it, or don't. But if you get it, it's a wonderful choice....See MoreHelp me pick a 36" range that meets all these criteria!
Comments (34)I am generally not a big fan of non-stick coatings. Properly seasoned bare metal cookware will get perfectly non-stick as well. But admittedly, that takes both initial and ongoing effort. Not a lot effort. But a few seconds of work each time you clean it (i.e. wipe with a thin coating of oil and never store wet). Also, with non-stick coatings you can get away with poor technique, whereas with metal surfaces you need to pay at least some attention to temperature management. You should always add your ingredients to a hot griddle. If it gets too cold, it won't be non-stick. Takes a while to learn, but will become second nature soon enough. On the upside, metal surfaces can be used with metal tools and won't get damaged by surface scratches. And they also are more versatile. You can cook high-heat foods (e.g. steak) on a metal surface. But Teflon based coatings need to be carefully handled and should never get too hot. Teflon starts degrading at surprisingly low temperatures. It's perfectly okay for making pancakes, but don't use it to fry meat, hashbrowns, vegetables, ... The damage won't be immediately obvious, but it starts as soon as you overheat the griddle. As for the choice of metal, cast iron and carbon steel is a little easier to season. Aluminum does accept seasoning, but it takes a little longer to get there. It handles a little differently from iron when cooking and that might sway your decision. I also hear good things about chrome plating, but I haven't used that myself. The nice thing with overlay griddles is that you can buy more than one. If you find you aren't happy with a particular material, you can always revisit that decision without horribly breaking the bank. A built-in griddle doesn't usually give you that option....See MoreRelated Professionals
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