Electrolux Icon, Bertazzoni, etc.

[robert240]

We are looking to finally ditch the 20 year old Magic Chef and get a real range. Don't want to spend for a Viking or Wolf, so we are thinking of Bertazzoni or Electrolux Icon, or other similarly priced ranges. We are more concerned about the burner performance, as we are not big bakers or roasters (the husband is Chinese). Any thoughts on these two brands or others!

Thanks!

[andypope76]

if you are not big bakers and the husband is of chinese decent you might want to check out the new Culinarian made by Capital Cooking www.capital-cooking.com, all burners have 23k btu's top burners and all burners can turn to simmer and for the chinese type cooking you can get a wok burner incorporated on the cooktop part!

[dmd_kc]

I was in a similar quandary last fall when I was considering "pro-style" ranges. Two salespeople at different stores warned me away from the Bertazzoni because of quality issues, mostly having to do with poor oven temperature regulation. One told me it's the only brand they see regular returns of. And it seems to generate more complaints in online forums than its competitors.

However, stomsf's mileage varies, so that's a good firsthand account.

I ended up getting a dual-fuel Electrolux in the 30" residential line and couldn't be happier with it, except that it's not the easiest to clean (as is true with any enamel gas top). The "commercial" look is not for me, and I love how the white range looks with the white cabinets around it.

[stomsf]

Hey Robert --

My partner and I were in the same boat last year. We were in the same boat, deciding on the Electrolux and Bertazzoni. We finally chose the Bertazzoni and I (Chinese, main cook) am pretty happy with the purchase. I liked the burner style, the oven options, and the overall look. My partner was focused on potential resale value (he's into real estate) and wanted a non-cookie cutter brand that would stand out. So instead of going with a more mainstream brand like Electrolux we went with the Bertazzoni. My opinion is that I wanted a good range that I'd like to cook on, and I definitely got it with the Berta.

I think we would easily have gone the other way, except that I had read there were some build issues with Electrolux; but I'm sure the Icon brand is completely different. Good luck!

[palmerma]

Can you tell me which Bertazzoni model you bought I am in the same boat and it is hard to tell by most reviews because they are all over the place. Your review actually encompassed almost everything I was debating. Thanks!!!

[stomsf]

We got the X304GGVX. Let me know if you have any other questions, happy to answer.

[smithr]

I am between that model and their X304PIR. The main differencences are the PIR is self cleaning, a larger oven capacity (which some say is too small on their other models), and Dual Fuel. Do you miss any of those "add ons"? Any help is appreciated

[stomsf]

Hi Smithr --

I had heard in the showroom(s) that some self cleaning cycles can actually damage the sensors and electronics, and as we rarely used the self-cleaning cycle when we had it, it wasn't a big deal to forego it for the new range.

As for oven size, we don't do a whole lot of baking/roasting, so the oven size hasn't really affected us at all. If I had to make Thanksgiving dinner for 16 I'd be stressing out, but as it is we have 6-8 tops if we have a dinner party.

Ditto on dual fuel, as we aren't bakers we didn't need the dry heat of an electric oven. I think it all depends on how you use the oven and what your specific needs are. Good luck!!

[smithr]

Thanks so much for the info. Interesting point about the self cleaning. I think you just saved me a chunk of change, which will allow me to rationalize getting a Bert in a color ;-)

[sbc865]

smithr: did you end up with the Bertazzoni? If yes--impressions? If no--why not and what did you end up with? I'm down to 4 for a 36" -- Bertazzoni, Verona (of Delonghi), Electrolux, and American Range (most expensive of the lot). thanks!

[smithr]

I did end up with a Berta. I love it.
I know some have said lighting it is tricky, but it really isn't. You open the oven door for a bit and fire it up, then close it. The burners are easy too- after a few times you will figure it out.
I have kept a close eye on the temperature and the accuracy is great- dead on. I love the versatile burners too. The smaller burner holds a perfect simmer, the larger burner is great for heating a cast iron skillet to an extreme temp. or getting something to a quick boil.
The oven size is smaller then most stoves, but I have still managed to roast a chicken- admittedly, not a lot of other room, but for me this has not been a problem. Hope this helps, let me know if you need anything else.

[sbc865]

many thanks! You've addressed my concerns re: btu "strength" and oven size (quite frankly, I prefer to smaller oven about 90% of the time--more energy effiecient and less wasteful!)--it's only a few times a year that I'd have to get creative with juggling oven dishes.

Love the picture! I'm also hooked on the black. My kitchen looks very similar with the white tile, cabs. and black counters... can I ask what hood you purchased? thanks again!

[smithr]

It's just a microwave with vent- my kitchen is small so I'm limited on space- I know most say you NEED a hood, but I've been ok, warm but ok ;-)
I emailed a girl in NYC and she had nothing above hers, just a nearby window and said she was fine.
One thing I left out the lowest heat setting is 275 so if you do a lot a slow and low temps that can be a problem.
If you purchased one I'd love to hear how it's working out- and see pics!