Lacanche Threads 1-10

lacanche ranges part 10
Posted by taosport (My Page) on Tue, Mar 2, 04 at 9:10
I am considering the Cluny plus 1 for a new kitchen project. I live in Atlanta and have not been able to see these stoves in person to check out the build quality. I have had an AGA for the past 4 years so I have become used to a really solid stove. Any comments on this or maybe someone near Atlanta has a Lacanche I could see?

Follow-Up Postings:
RE: lacanche ranges part 10
· Posted by: OSSWB (My Page) on Tue, Mar 2, 04 at 10:33
So are replacing the AGA? If so --- why?????

RE: lacanche ranges part 10
· Posted by: Rosyjennifer (My Page) on Tue, Mar 2, 04 at 14:28
Just wanted to post that my Lacanche (Cormatin, black, 4 burner)was installed yesterday!! It is amazing!! DH is almost as thrilled as I. It is beautiful, solid and works perfectly. Oven temp is accurate and the 13,000 btu burner is very, very hot. The grill plate, griddle plate and simmer plate are the best I've seen, very well fitting and heavy. I'd post pics but my kitchen is not finished, actually it is not started, but that's a long story. Actually, Art Culinaire and my Lacanche have been the only things in my kitchen remodel that have not been disappointing and my list of people and things that did not perform as promised is sadly quite long. Good luck to you all as you navigate through your appliance choices. Jennifer

RE: lacanche ranges part 10
· Posted by: Momto4Kids (My Page) on Tue, Mar 2, 04 at 14:42
Jennifer! How exciting!! Congratulations on the installation of your Lacanche! Okay, so don't take a picture of the rest of your kitchen...but DO give us a peek at that range!! Deb

RE: lacanche ranges part 10
· Posted by: anna_chosak (My Page) on Tue, Mar 2, 04 at 15:09
Yay, Jennifer! I think you ordered yours before I did mine, so it must be really gratifying to finally be cooking on it. Enjoy!

RE: lacanche ranges part 10
· Posted by: Rosyjennifer (My Page) on Tue, Mar 2, 04 at 21:12
Thanks Anna and Momto4. I made salmon tonight and the outside was super crispy and the inside very moist, just like I like it. I also make Asian stirfry and the veggies were crisp and perfect. No more stewed veggies on my old Kenmore. That 13,600 btu hob is frightening! : ) Hubby is a bit over excited about it and just loves the wooshing sound it makes when it ignites. Did I mention how pretty it is? : )

RE: lacanche ranges part 10
· Posted by: Momto4Kids (My Page) on Wed, Mar 3, 04 at 7:03
You're teasing us! Pictures, PUHLEEEEZE! We won't look at any part of the kitchen that may happen to sneak into the picture! Promise!

RE: lacanche ranges part 10
· Posted by: JacksMommy (My Page) on Wed, Mar 3, 04 at 7:45
Remember my post about 49 days? I miscalculated! It doesn't matter we're going to run over our April 15th deadline anyway. What else is new? The good news is that our cabinets are being delivered and next week installation starts. We're not that far away now from seeing what Sully is going to look like in the kitchen! YAY -- Yeah! Let's see some pictures Rosyjennifer! Pretty please?

RE: lacanche ranges part 10
· Posted by: vedaZu (My Page) on Wed, Mar 3, 04 at 20:41
I've seen a million websites for Lacanche in UK--at very nice prices. Does anyone have experience with shipping one over from there?

RE: lacanche ranges part 10
· Posted by: vedaZu (My Page) on Thu, Mar 4, 04 at 14:32
I haven't heard from anyone about my previous message, but wanted others to know that I called UK today--a store called ApplianceDepot. Got a real person instantly who was extremely knowledgeable, explained everything, including the fact that the Cluny had dropped in price this week, and told me I can have delivery in 8 weeks. They can't ship directly but gave me the name of an exporter. Called him. He spent lots of time with me, and long story short, it seems to be cheaper to do this purchase in the UK than to buy it here in U.S. Not to mention that the entire Lacanche website seems to be about people dreaming of owning one in a year's time. So, again, has anyone out there done this importing by themselves?

RE: lacanche ranges part 10
· Posted by: Rosyjennifer (My Page) on Thu, Mar 4, 04 at 15:07
vedazu, Hi. In the year and 1/2 I've been checking this forum many have attempted to import a Lacanche and to my knowledge no one has been successful. I attempted it last year, but could find no one to export to me and ordered I mine through Art Culinaire. I even recall some who were attempting a group import to save on shipping and I believe that failed, too. I don't know how much you will save if you can make it work but you should be aware that you'll have to convert the electrical system ie: you just can't plug it in. An electrician can explain this better than I! Also, the range's controls will be in celcius. There was also some issue with the range not being UL listed and problems with homeowner's insurance if the range was improperly converted.

RE: lacanche ranges part 10
· Posted by: vedaZu (My Page) on Thu, Mar 4, 04 at 15:18
Rosyjennifer: Thanks for the heads up--but I thought since 220 current is standard for ranges, there wouldn't be a problem. . . .oh, well. I'll keep investigating.

RE: lacanche ranges part 10
· Posted by: Hunzi (My Page) on Thu, Mar 4, 04 at 17:13
I am considering the Cluny plus 1 for a new kitchen project. I live in Atlanta and have not been able to see these stoves in person to check out the build quality. I have had an AGA for the past 4 years so I have become used to a really solid stove. Any comments on this or maybe someone near Atlanta has a Lacanche I could see? taosport, I noticed you said you're in Atlanta, but your profile says Idaho; does this mean you left your AGA behind in Idaho? Or have you had it for 4 years in Atlanta? Why the switch to Lacanche? (no offence intended to all the Lacanche lovers) Always ;-) Hunzi

RE: lacanche ranges part 10
· Posted by: JacksMommy (My Page) on Thu, Mar 4, 04 at 19:54
VedaZu, After reading your post about saving money by importing a Lacanche from the UK I thought I might add my humble 2 cents. I'm not sure what the savings to you would be. But here are some things to consider. If there is a problem with the Lacanche will someone be willing and able to help you resolve it? Is the time your taking researching this starting to cost you money (meaning your time has value)? Will the money you save be worth the potential aggravation involved with importing a stove on your own and the electric conversion that is necessary? I'm only bringing these questions up because I have had a more than excellent experience thus far with AC. I've been working mainly with Stan who did not want to kill me after numerous changes to the order. So far they have gone above and beyond my expectations. I should add that I'm not related to them in any way and I'm not getting a kick-back for plugging them! ;) I also didn't have to wait a year for Sully. He actually is waiting for me. It did take 12 weeks for him to arrive. However, he arrived when they said he would. I wish you all the luck in the world. As long as there's a Lacanche in your kitchen you'll be just fine! :)

RE: lacanche ranges part 10
· Posted by: vedaZu (My Page) on Thu, Mar 4, 04 at 23:58
Jack's Mommy, Thanks for taking the time to write--these are all valid points, and I'll most surely speak to the U.S. reps, too, especially about delivery time. My brother, the electrician--who could be wrong, but not usually--tells me no conversion is necessary since these are 220 volts appliances and we use the same for ovens in the U.S.--the cycles are different in U.S., 60 as opposed to 50, but unless I care about the accuracy of clocks and timers--and I don't think there are any, I'm probably all right. (Now, I hope if he's wrong, lots of people will immediately write to me to tell me so!) But I'll let you know what I find. I sure want this stove! I've lived in Russia for long periods and had an Italian stove with a similar burner configuration. I'm not opposed to using Celsius.

RE: lacanche ranges part 10
· Posted by: Zolablue (My Page) on Fri, Mar 5, 04 at 0:02
Rosyjennifer - Oh my gosh!!! I just found this as I've not had the time to get on the forums lately so I am VERY excited to hear you love your Lacanche and this has been a positive for you! That is just wonderful. I can relate to all the disappointments and we have not started yet but here's the good news. I "think" we are starting our tear down on Monday!!!! We finally found an awesome contractor and if we can finalize the contract on Saturday my house will be dust and glorious piles of junk on Monday. :o) vedaZu - I don't think you can get this done. Others have tried and AC is the only way to get a UL approved Lacanche into this country. There has been a LOT written on previous Lacanche threads regarding this issue and it is fraught with problems ranging from costs to convert to UL conformity and testing (which one posted will render the range unusable) to inability to insure, to difference in gas jets in France vs. USA and on and on. I would HIGHLY recommend you put your energy into working with AC because they have a gentlemen's agreement with all these overseas Lacanche dealers and I am quite sure there is no way to make this happen. In addition, if you ever need repairs or replacement parts you will wish you had worked with AC. They are extremely conscientious and they stand behind their product 100%. I personally would have never considered trying to sidestep their agreement with Europe to sell this range in America. It just won't happen.

Linking to Part 9...
· Posted by: Zolablue (My Page) on Fri, Mar 5, 04 at 0:30
Thought we should link to past thread for reference.
Here is a link that might be useful: Lacanche ranges Part 9

RE: lacanche ranges part 10
· Posted by: vedaZu (My Page) on Fri, Mar 5, 04 at 0:35
Zolablue: Thanks for these thoughts! I've only just started this process, and came to the Lacanche 9 website, which looked for all the world like the Emperor's New Clothes: lots of people talking about a wonderful range which no one has yet! So, expecting to be last in line, I started exploring the other options. I'm sure you are all correct! I don't even know what you are talking about when you refer to AC--who/what is it? I've asked for a brochure from Frenchranges in U.S. (or whatever.) When I get it, I'm sure I'll understand more.

RE: lacanche ranges part 10
· Posted by: lorieanne (My Page) on Fri, Mar 5, 04 at 9:58
I ordered my Volnay Lacanche in Jan. Now trying to figure out the vent situation. What size Vents are you all using for the cluny or volnay( 40"). I want the ventahood with the hearth look, but, I am not having it go all the way down to the counter on the sides. I planned on just some pretty corbels on the sides to support the wood hood as I am short on room on this wall. I had tentatively planned on a 42" (40 3/8 actual ventahood size) ventahood but the KD says I should go to 46 3/8 which really is a 48" cabinet hood. This seems way too big. The appliance store said I should be fine at the 40 3/8. What do you all feel is most appropriate? I want to keep as much cabinet space on either side of the range and the 48" hood seems like it will cut into my upper cabinets quite a bit. Thanks for any help you can offer. lorieanne

RE: lacanche ranges part 10
· Posted by: Zolablue (My Page) on Fri, Mar 5, 04 at 10:34
vedaZu - Well, I've had my Cluny sitting in my dining room since last June!!! :o) Unfortunately, we have had one heck of a time trying to find a contractor so there it sat! Many people from the forum ordered Lacanches but its too bad they did not stick around to comment after they were installed and so I keep reading remarks on other threads that we are all the "mutual admiration society" that only loves these things for their looks which, of course, is not the case. Some of those same people who took delivery on their Lacanches over a year ago are still posting and letting us know how they are functioning and we are grateful to them. I PROMISE to stick around a while after ours is in to report and answer any questions I can. I know how it feels to be on the other side desperately trying to find information about a range that you want but strongly hesitate to buy without seeing it. AC is Art Culinaire, the only USA Lacanche dealer located in WA State. They are very good people!!! :o) lorieanne - can you believe I have not yet investigated my hood? I am planning to buy a VAH (VentaHood) liner and put in a custom hood but this is one area that is causing me more than a little angst. I have a very specific idea about how I wish for it to look but as I said above we've been so preoccupied with other things trying to get the job going I have not gotten this done. I will be looking next week and if nobody else replies I will let you know what we are doing.

RE: lacanche ranges part 10
· Posted by: anna_chosak (My Page) on Fri, Mar 5, 04 at 10:48
Lorieanne, whenever we get around to remodeling the kitchen and installing a hood, I'll probably go with the Vent-a-hood 42" liner with 300 and 600 cfm blowers, in a hearth-like enclosure. According to the specs from Art Culinaire, that should be just fine.

RE: lacanche ranges part 10
· Posted by: Momto4Kids (My Page) on Fri, Mar 5, 04 at 11:15
Lorieanne-I have my liners, but not my range! My range is the Sully +2, so it's 87" wide. I ordered 2 VAH 42" liners (dual blowers). They'll be tucked up inside a custom-built liner very much as you've described (see picture of my idea at the link). My hood and range will be inside a bit of an alcove. VAH recommended the configuration of two 42" units to me and said it wasn't necessary for me to exceed the sides by the customary 3". Plus, my hood will be 36" off the top of the range, which they also said was okay. It's so big, I don't want to feel consumed by it. Good luck with your hood! Deb
Here is a link that might be useful: Hood and Alcove for Lacanche Range

RE: lacanche ranges part 10
· Posted by: JacksMommy (My Page) on Sat, Mar 6, 04 at 15:26
Zolablue: In honor of your promise I too promise that I will stick around after Sully is installed and being cooked on. VedaZu is right about the Emperor's New Clothes! I'm not letting the lack of posts worry me because I know bad news travels fast. All those former posting Lacanche owners are happily cooking away right now while we are all pining away for that moment. I know what I'd rather be doing right now! Lorieanne: I wish I could help you more on your hood liner situation. I'm getting a Sully which is 55 inches long. My appliance guy said that I will only need one 45 inch venter thing . We got a Best L4560 that is 1500 CFM. I would have preferred VAH based on what I've heard here but my kitchen designer and my appliance guy convinced me I should get Best. (And the builder already set up the kitchen for one!) I'm also not thrilled with a single unit, I think I should have had two smaller ones but what do I know? My appliance guy said because the lowest part of my hood has to be 36 inches off the stove it doesn't matter. I know that's probably not much help to you, but that's what we did with our hood anyway. ;) Deb: It sounds like your kitchen is going to be just amazing. I'm glad that you're doing the dual blowers. What are the CFMs on your blowers? Rumor has it around here that Sully gets installed next week. I'll be sure to take some preliminary photos to share although it won't be the same as the finished product. The builder's crew is bringing in extra help on Monday to lift the 629 pound stove up the stairs and into the house! I think they're going to template for the countertops too. YAY!

RE: lacanche ranges part 10
· Posted by: Zolablue (My Page) on Tue, Mar 9, 04 at 11:58
I have to go VAH shopping but before hand can any of you tell me what you think would be the best size to use for the liner? Would that be the 42"? I'm dumb on the subject and admit to not having gotten to this point yet and now I must! anna - I have the ventilation recommendations from AC but they say to get the 600 - 900 cfm blower so does that mean there are different options in the 42" liner? Btw, someone asked on a previous thread about the Lacanche hood but even AC will tell you not to buy that one.

RE: lacanche ranges part 10
· Posted by: lindak5 (My Page) on Tue, Mar 9, 04 at 16:48
Zolablue-I have the the 40" Cluny and VAH 40 3/8" liner with two blowers at 600 cfm-900 equivalent CFM, whatever that means. I believe the style is "PSLD". You can probably see the specs on it on their web site. I've had it for about a year now. Works fine, altho a little loud. I opted for the halogen lighting vs the flourescent-you get two with this size. My husband built a hood cover for it. My kitchen is the one that will take about another 1-2 years to complete cuz it's basically a DIYer for my husband. I'm content tho because my Cluny is up and running. Love it. Hope this helps. LindaK

RE: lacanche ranges part 10
· Posted by: JacksMommy (My Page) on Tue, Mar 9, 04 at 18:34
No Lacanche Photos! I can't believe it! My builder re-crated Sully in its place in the kitchen! I can see a tiny portion of it through the space between the side of the crate and the cabinets. I guess I'll have to wait to share photos.

RE: lacanche ranges part 10
· Posted by: anna_chosak (My Page) on Tue, Mar 9, 04 at 19:10
I have the ventilation recommendations from AC but they say to get the 600 - 900 cfm blower so does that mean there are different options in the 42" liner? I *think* so. I believe with the 42" you can put in 2 blowers. I was planning to get one 300 and one 600 for a total of 900 CFMs when both are necessary (like when you're using all five of those burners for a huge meal!).

RE: lacanche ranges part 10
· Posted by: wrakoski (My Page) on Tue, Mar 9, 04 at 21:46
taosport - I live in Atlanta and LOVE my Cluny+1. Let me know if you want to come by and see it. I've included a link to my kitchen photos (including the Cluny).....
Here is a link that might be useful: Warren's kitchen

RE: lacanche ranges part 10
· Posted by: pamela1 (My Page) on Tue, Mar 9, 04 at 22:02
Warren-- BEAUTIFUL kitchen. May I ask where you got your soapstone? Pamela

RE: lacanche ranges part 10
· Posted by: Momto4Kids (My Page) on Tue, Mar 9, 04 at 22:22
Yes, Warren! Beautiful! I'd like to know about your faucets. Deb

RE: lacanche ranges part 10
· Posted by: wrakoski (My Page) on Wed, Mar 10, 04 at 8:39
Soapstone came from a local warehouse (G&L Marble) but I think it was sourced from Green Mountain. Faucets are Perrin & Rowe

RE: lacanche ranges part 10
· Posted by: kecs (My Page) on Wed, Mar 10, 04 at 11:56
Warren: Props on your gorgeous kitchen. What flooring is that I see in the pics? Thanks, Kris

RE: lacanche ranges part 10
· Posted by: wrakoski (My Page) on Wed, Mar 10, 04 at 13:08
Yellow travertine - laid in a running bond pattern with butt joints (virtually no grout).

RE: lacanche ranges part 10
· Posted by: Zolablue (My Page) on Wed, Mar 10, 04 at 14:43
Thanks, Anna and Linda for the VAH info. I have spent so long researching eveything and cannot believe how much I do not know about venting, lighting, etc. I'm in crunch time now to figure this out and never thought that would happen! :o) Warren - Come on...you're killin' me with that GORGOEOUS kitchen!!! Geeeeeeeeeeeez, it is WONDERFUL!!!

Cabinets?
· Posted by: Zolablue (My Page) on Wed, Mar 10, 04 at 15:01
Warren, please tell me what line of cabinets you have. They are drop-dead gorgeous!

RE: lacanche ranges part 10
· Posted by: Momto4Kids (My Page) on Wed, Mar 10, 04 at 17:49
I have two of the same VAH units that Linda K has. I guess it's a total of 1200 CFMs if all blowers are on.

RE: lacanche ranges part 10
· Posted by: wrakoski (My Page) on Wed, Mar 10, 04 at 18:51
The kitchen was designed by Kitchensmith here in Atlanta (Highly Recommended - can't say enough about them) and the cabinets are by Signature. They are the elite beaded inset in linen white - we were going for a classic style since we live in an old house. The link to their website is below:
Here is a link that might be useful: Signature Custom Cabinetry

RE: lacanche ranges part 10
· Posted by: postquake_angela (My Page) on Thu, Mar 11, 04 at 23:25
Warren, your kitchen is dreamy. Love the butcher block and the way you've positioned the prep faucet. And the stainless Lacanche is breathtaking.

RE: lacanche ranges part 10
· Posted by: szkiki (My Page) on Fri, Mar 12, 04 at 7:48
Hello I am about to purchase the Sully, however I have some reservations about the cleaning. Can you help? The Burners: If you have a pasta spillover...where does the goey water go? Does it ever seep underneath the gas ring? Do crumbs fall under the ring. On other ranges (Wolf, La Cornue)...there is a tray to pull for cleaning. Can you explain please? Th Ovens: Are they hard to maintain? How do you clean them? Thankyou for taking the time to respond. Sincerely, Suzanne Westport, CT

RE: lacanche ranges part 10
· Posted by: JacksMommy (My Page) on Fri, Mar 12, 04 at 19:32
Warren, I have to ditto your previous compliments! Your kitchen is gorgeous! Suzanne, I'm in Fairfield. Right now I've got about one more month to go before my home is finished. But you're welcome to see Sully in person if you'd like. Our Lacanche has a crate around it in its place in the kitchen for now but will be unveiled soon!

RE: lacanche ranges part 10
· Posted by: percheron (My Page) on Fri, Mar 12, 04 at 23:52
Since you were on the subject of hoods, does anyone have any ideas about hoods for a Cormatin? My KD wants to make the stove look big by having a hood bigger than the footprint of the stove (42" hood for the 27 3/4" Cormatin), but that seems odd. Any comments or even better, suggestions. AC e-mailed today and said the stove should arrive the week after next. But I'm not in a hurry, since our house isn't close to being completed.

RE: lacanche ranges part 10
· Posted by: spacific (My Page) on Sat, Mar 13, 04 at 10:28
Percheron, I purchased the Cormatin as well and the Vent-A-Hood Euroline Pro 36". I think something as large as the 42" will dwarf the Cormatin unless you're only using the liner and making an architectural statement for the entire cooking area. Everything's still in boxes and crates though so I won't have pictures ready for a few months, sorry.

RE: lacanche ranges part 10
· Posted by: Claire_de_Luna (My Page) on Sat, Mar 13, 04 at 13:37
Percheron, another Cormatin owner here. We bought the liner, and are installing it in a big box the length of our short wall, incorporating extra lights for a pot rack and a 27 inch counter next to the stove. (More of an architectural feature, as spacific is suggesting.) If it's just the hood, that does seem a little oversized to me as well, and why buy more hood than you really need? Most include the hood with shelving into an alcove or other type of arrangement than by oversizing the hood itself.

RE: lacanche ranges part 10
· Posted by: FrenchTeacher (My Page) on Sat, Mar 13, 04 at 17:05
I haven't posted in a while, but have been checking in every so often. It sounds like some of you are progressing steadily. I'm so excited for you. I was just notified that my Cluny will be ready for shipping and that I should have it in about 3 weeks. I'm so excited, although my project still won't be starting until mid-June; cabinets will be installed in August sometime. Speaking of hoods, last week I ordered a copper hood from handcrafted metals (found them advertised on this site). They are very responsive and helpful. The style I chose is called the French country bell. There's a photo on their website. I'm going to have an island design, so it will be a focal point of the kitchen. They were recommending the 1000 cfm for an internal blower or 1400 if we go with an external one. The engineer said that by turning a more powerful blower on a lower setting, the noise will be less noticeable. Maybe this will help someone out there as you work your way throught this phase of your kitchen. Good luck!

RE: lacanche ranges part 10
· Posted by: Claire_de_Luna (My Page) on Sat, Mar 13, 04 at 18:12
French Teacher, Handcrafted Metals is making my sink(s) which should have shipped this week. (I started talking with them last November.) I'm looking forward to seeing the finished product as I know they care about what they do. They have been extremely helpful to me, and isn't it so nice to deal with a company that is still "Small Enough to Know You, and Big Enough to Serve You?" I'm glad you found them; I've been telling everyone I know!

RE: lacanche ranges part 10
· Posted by: percheron (My Page) on Sat, Mar 13, 04 at 19:43
Hi ClaredeLuna and Spacific: I should have provided more details. My husband is a blacksmith so he is making the hood. The KD thought a hood flaring out to 42" wide on the bottom would make the stove "look bigger". If I understand you correctly, you are saying that a 42" hood would most likely dwarf the stove. Please share your thoughts on a better hood design. I have a 19'+ galley which is a 30" deep recessed wall with the stove in the center, flanked by 2 long simulated divided light casements on either side with bottom cabinets underneath, and then a 39" pantry unit on one far end, and a 39" bottom freezer refrig on the other far end. No upper cabinets. A 12" long, 4' wide island will be parallel to the galley wall. Your ideas are valued and appreciated!

RE: lacanche ranges part 10
· Posted by: Claire_de_Luna (My Page) on Sun, Mar 14, 04 at 1:25
Percheron, I don't really have any suggestions, but I am wondering why your KD wants to make your stove look bigger. The Cormatin may be petite, but it has a lot of presence! It just seems like a 34-36 inch hood would be more in scale than 42 inches. (My concern is the hood making more of an impression by being top-heavy, rather than setting off your beautiful range!)

RE: lacanche ranges part 10
· Posted by: percheron (My Page) on Sun, Mar 14, 04 at 15:07
Hi ClaireDeLuna: Yes, thank you, 34-36" sounds more in line. We will use a liner and my husband will make the hood - is Ventahood the one of choice that you have found? I looked on the Handcrafted Metal site, and you will have a beautiful sink indeed. And FrenchTeacher, their hoods look like a wonderful complement to the Lacanche.

RE: lacanche ranges part 10
· Posted by: Claire_de_Luna (My Page) on Sun, Mar 14, 04 at 16:34
Ventahood seemed like the best choice for us. We picked the pro style 34" liner to tuck up into our box. How nice that you will have a "Handcrafted" hood yourself, made by your husband! (Thank you; I'm really looking forward to seeing how those sinks turned out!) Good luck with your project.

RE: lacanche ranges part 10
· Posted by: spacific (My Page) on Sun, Mar 14, 04 at 19:08
What we are doing to make the cooking space the focal point overall, is to have the center hood flanked by two stainless shelves with hanging racks for pots. The cormatin will have a small cabinet (or cart) on either side with butcherblock tops. By not having upper cabinets squeezing in, I think it will help give the area some presence. You could do something similar on either side of the hood to complement the hood. Custom pothangers designed by DH? I do like the idea of flared ends for the hood as they will draw the eye horizontal, but when I first read your comments of the 42" hood, I immediately thought about very wide brimmed straw hats and how you don't see the face, but just the hat. I'll

RE: lacanche ranges part 10
· Posted by: Momto4Kids (My Page) on Sun, Mar 14, 04 at 20:14
spacific-you'll what? ...stop laughing now?...come back later?...see you tomorrow? I'll...I'll...you're killing me! It's like when someone starts to tell me something and they completely draw a blank. It bothers ME more than it bothers them! BTW, I love the idea of the custom pot racks. Deb

RE: lacanche ranges part 10
· Posted by: percheron (My Page) on Sun, Mar 14, 04 at 22:20
Hi Momto4Kids: You are funny! We will have to see what Spacific left out. Hi spacific: Yes, custom pot racks on the wall. I have never thought of that - what a great idea and great look. This sounds much better than the KD's idea of flanking the stove w/15" drawers on each side, and then flutes on the end of each drawer, bumping the whole thing out and putting a large hood on top. It sounds (and would look) too contrived. Thanks for your ideas!

RE: lacanche ranges part 10
· Posted by: spacific (My Page) on Mon, Mar 15, 04 at 19:07
It was just a brain hiccup. I think I was going to say I'll post any other ideas I come up with. Guess I haven't come up with any more. Glad you like the one I had.

RE: lacanche ranges part 10
· Posted by: Zolablue (My Page) on Wed, Mar 17, 04 at 15:15
For any of you who are buying the Ventahood liner for the Cluny - do you have a good source that would possibly sell to me in NE? I went to the only VAH dealer in town and their lead time for the size I'd need is the end of June! He said they may be able to get it sooner but this is the story of my life living in Omaha. We are torn apart and in the midst so I need to find a reliable source in case they cannot get this for me in good time. HELP!!! :o)

RE: lacanche ranges part 10
· Posted by: percheron (My Page) on Thu, Mar 18, 04 at 0:23
Chelly, Try Thurston Kitchens in Denver. If you can't find the number, let me know and I will get it for you. Good luck!

RE: lacanche ranges part 10 - Vent-a-hood
· Posted by: percheron (My Page) on Thu, Mar 18, 04 at 0:26
Chelly, P.S. Their number is 303 399-4564. I have never dealt with them, but I am dealing with one of their satellites in Western Colorado. I figured Denver would be much closer for you.

RE: lacanche ranges part 10
· Posted by: Zolablue (My Page) on Thu, Mar 18, 04 at 11:07
Thanks, Judy. Omaha is a fairly large city but so conservative - buying things I want is more like pulling teeth! :o)

· Posted by: Nebs (My Page) on Thu, Mar 18, 04 at 14:08
Why not try contacting Ventahood and asking if there are any distributors in your area. If there are none, ask about Des Moines or Kansas City.
Here is a link that might be useful: Ventahood

RE: lacanche ranges part 10
· Posted by: Hunzi (My Page) on Thu, Mar 18, 04 at 14:12
Zola, I'm in Omaha too! Can I come oooh and ahhh over your Lacanche when you get it installed? I'd love to see one in person. Always ;-) Hunzi

RE: lacanche ranges part 10
· Posted by: Zolablue (My Page) on Thu, Mar 18, 04 at 14:34
Hunzi, sure anytime! :o) Right now it is in our LR covered with blankets and plastic so I have not seen it for a couple weeks and actually miss it. But at least we have finally started the remodel and I hope that sucker is ready to fire up by June! Time will tell. :o)

Ventahood...
· Posted by: Zolablue (My Page) on Thu, Mar 18, 04 at 15:08
Okay, guys, I just called Ventahood to inquire about the possibility of NFM (BIG store) being able to get my VAH liner at a more reasonable date. She thought it would be between first to mid-April which makes a big difference to us. Also, very good that I called them to confirm the model the salesman gave us because I felt he was not extremely confident in his knowledge of VAH. I was told by VAH that for our Cluny, if we are planning to use a grill plate at any time (which we are), we should get the model BH346PSLD which would give us the 900 cfm capacity. This is a 46 3/8" liner to fit inside a 48" hood. Our hood will be custom built in an arched shape so hope this will not be huge in size over that range. What do you all think? Also, she said definately do not mount the liner higher than 30" from the range ever. I have some concern about where that liner needs to be in relationship to the design of the arch but will be very careful to follow those instructions. Hope some of this information helps others of you and let me know what you're being recommended for the size of the Cluny range.

AC and hood recommendation...
· Posted by: Zolablue (My Page) on Mon, Mar 22, 04 at 14:02
FYI, I just called Art Culinaire and Jeff confirmed this Ventahood liner size (46 3/8") for the Cluny only because of the 900 cfm and the fact we are making a custom hood so it won't be a problem to go bigger on the liner size. I was hoping we could also use the 40 3/8" liner but he said if one is using a custom hood and do not have a problem with space on either side and can have it larger then go for it especially if you plan to use a grill plate.

RE: lacanche ranges part 10
· Posted by: hedgerow1 (My Page) on Mon, Mar 29, 04 at 13:49
Oh my, I just thought I'd check in to see what's up in French ranges and discovered a bit of unpleasantness on the La Cornue thread. Well, I'm here to say that my little black Cluny has been cranking out the best meals I've ever made. Been having dinner parties so frequently I'm running out of friends to invite! The concept of food as bait for interesting people is not a new one, but one to which my Cluny is helping me to aspire! Or perhaps I have a new attitude and enthusiasm with a new kitchen in general. The things I have found wonderful on the Cluny are: Two ovens in a 40" space; the storage drawers warm plates and platters and can keep food warm in a pinch; the French Top heats up nicely from the use of the gas stove (without turning on the big burner) and is great for keeping serving dishes warm during the dinner hour without cooking them further; when turned on, the French Top makes gravy easy with the whole roasting pan heated evenly and it can handle several pots at the same time, doubling the capacity of the cooktop; the simmer burner can keep my pot of apples/cloves/cinnamon ("house deodorant")going all day to say nothing of stock etc.; and last but not least, it really looks beautiful. The couple of things I don't love are: no lights in the ovens; no self clean ovens; no timer. But I knew that going in and am learning to adjust. I have two timers going at once, and I am learning that oven temps and times do not have to be precise to turn out great food. That's a bit of the Aga philosophy, I guess. I clean only the gas oven bec. that is the one I roast in. It's pretty quick and easy--I just think I'll have to get one of those headstrap lights that mountain climbers wear so I can see what I'm doing! Last night I had dinner for eight. My husband grilled a butterflied leg of lamb and I took care of the rest: a hot hors d'oeuvre, roasted asparagus, scalloped potatoes, broiled tomatoes and croissant bread pudding--not difficult, but all cooked at about the same time. The Cluny handled it beautifully. I arranged the carved lamb was on a board on the kitchen table and the side dishes were self-serve from the French Top which was just warm enough from the gas oven to keep them perfect for second helpings 45 minutes later. It was a great simple Sunday night kitchen buffet supper with Cluny center stage. In my old kitchen, I was alone plating the food and scuttling to the dining room so that guests didn't have to witness the messy process. I know La Cornue is fabulous, but I think this may be a case of apples and oranges. Lacanche has the right price, features, and, well, attitude for my tastes and abilities. If I had more space, I might have added a warming cabinet. My 600 cfm ventahood is plenty for the cooking I do. And the tile that I used for the backsplash has been easy to keep clean. The black matte finish doesn't show fingerprints or any other marks. The stainless cooktop wipes clean with the lemon cleaner AC sent me. Hope this post is encouraging. Best to all, Carol

RE: lacanche ranges part 10
· Posted by: Momto4Kids (My Page) on Mon, Mar 29, 04 at 14:23
Carol-wow! You've made me very happy! I still have to wait about 7 more months to get into our new house. Every time I read a post like this, I growl! Your observations are similar to what I anticipate my feelings to be once I get mine. It's also good to get the heads-up in case I hadn't thought something through. I guess the light issue will take a little bit of getting used to, but, it's not a deterrent for me, either. Also good to know about the black matte finish, as I'm getting the same. With 4 kids and all....! What a delight it must be to walk into your kitchen everyday! How wonderful to want to cook for numbers of people! If you run out of people to invite for dinner...! Deb

RE: lacanche ranges part 10
· Posted by: Zolablue (My Page) on Mon, Mar 29, 04 at 19:16
Carol, thanks so much for your post. (Sorry, too, that I got a little owlie on that La Cornue thread...me <-- so bad.) :o) I have to admit I did not think about having no light in the oven. That wouldn't have been a deal breaker for me but good to think about ahead of time and I'll make sure our lighting is placed appropriately so thanks for mentioning that. Your food sounds scrumptious and I appreciate the information. It appears you are having a grand time with your Lacanche and gives us all waiting a lot to look forward to! :o)

RE: lacanche ranges part 10
· Posted by: goodfun58 (My Page) on Tue, Mar 30, 04 at 18:27
Hi All, Just a report on the great customer service at AC. Our Cluny cooktop arrived last week with the top portion dented and scratched. But, we called AC and Stan gave us the choice of sending us parts and having it changed out here or returning it and they will change out the parts. I opted to send it back. My point is, Stan, wanted us to feel comfortable with the repairs, and it was OUR choice. We are very grateful and impressed with their customer service. Can't wait to get the kitchen done and the top in. Thanks all, Sue

RE: lacanche ranges part 10
· Posted by: percheron (My Page) on Sat, Apr 3, 04 at 23:50
Reading the report on the scratched and dented cooktop has me thinking. The Cormatin arrived last week, but AC said as long as there was no visible damage the warranty will start from the date of install. Our house will not be finished for many months, and the Cormatin sits in it's crate in the barn. I didn't want to uncrate it and then move it w/o any protection. What is your take on this? Should I look now and chance denting it in the move to the new house but be able to see if there is a problem with it so I can get it corrected now, or should I wait to look at it for problems when we get it in the new house. I am of course anxious to see it, but don't want to scratch it up if it arrive all the way from France in one piece.

RE: lacanche ranges part 10
· Posted by: goodfun58 (My Page) on Sun, Apr 4, 04 at 12:46
percheron, If AC told you not to uncrate it, I guess that is what you need to go with. AC told me I only had 14 days from date of delivery to make a claim and it was best to uncrate it while the freight company was here. Am I glad we did, because it was not visible until crate was taken off. Most likely, we could have done the replacement ourselves but I just did not want to chance it. I think the whole top may have to be replaced. But, what do I know? For the price, I think the company should do the replacements. Stan, was very nice and as I said, let us make the choice. Perhaps you could bring the range into the house a week or two before you plan to install it and uncrate then to look for damage and then if there is you can call for parts. Just an idea. Let us know what you decide. P.S. I love the cooktop and hated to say goodbye even for a little while. I must get cracking and decide on other appliances so I can get my kitchen done. My husband is getting anxious. Sue

RE: lacanche ranges part 10
· Posted by: Zolablue (My Page) on Mon, Apr 5, 04 at 9:57
Astonishingly, ours was not in a crate when it arrived and AC told us to immediately take all the plastic protection off and inspect it all over. We did and then moved it into the house to sit in our dining room.

RE: lacanche ranges part 10
· Posted by: percheron (My Page) on Mon, Apr 5, 04 at 13:20
Thanks, Chelly and Goodfun. I called AC and spoke with Jack the Technician. He told me he would give me all this week as Molly told me incorrectly when I asked her about the 15 day limit. Yes, the warranty starts with date of install, but there are 15 days (which is today) to inspect it and see if there is concealed damage. He told me critical points to inspect, but I said we need to see it all - what if something is damaged that is not in the "critcial point" area, and he agreed. I hoping it arrived w/o dents or scratches. We will see this week.

RE: lacanche ranges part 10
· Posted by: goodfun58 (My Page) on Tue, Apr 6, 04 at 1:23
percheron, I am keeping my fingers crossed for you! We received an email from AC today that they have just received my cooktop and that they will replace the dented parts there and also change the burner switch from european to american . At least I think that is what he said. I am not up on appliance parts, etc. But what a nice guy to do that. I am sure someone here could do it but I just think it was extra nice of them to even think to do it. Let us know about the unveiling.... Sue

RE: lacanche ranges part 10
· Posted by: carolgnj (My Page) on Tue, Apr 6, 04 at 21:28
I haven't been on this site for a while, but as we approach the 1 year anniversary of our Cluny+1 install, I thought I'd add some thoughts. I agree with Carol on most things...the rangetop is great and very easy to keep clean; the ovens (including warming) have a lot of flexibility; and the service from AC is great. I use the microwave timer; the Vent-a-Hood 1200 cfm is more than enough. My only surprise has been that the ovens are more AGA-like as in low, medium and high heat versus precise temperature control. I have gotten best baking results when the ovens have preheated for at least 30 minutes. I recently added a rectangular baking stone to the electric oven. The Thanksgiving turkey came out perfectly in the gas oven...all 20 lbs. Things that are trickier are baked goods with short cooking times. They usually take longer to cook, unless the oven has been on for a long time. And...it is the most beautiful "furnishing" in our entire house.

RE: lacanche ranges part 10
· Posted by: hedgerow1 (My Page) on Tue, Apr 6, 04 at 22:08
Carolgnj: I have found the same re: elec. oven. And I, too, have added a small pizza stone to maintain the temp. more evenly. It seems to do the job. Made two loaves of pound cake yesterday and they came out perfectly at the correct time. The leg of lamb roasted in the usual time in the gas oven. I also agree that it's important to leave enough time to preheat. Like any other range, this has its quirks to which one becomes used. I am having such fun, and my husband has declared that the new kitchen was worth every cent and all the setbacks and compromises. That is saying a lot! Hang in there, guys! Best, Carol

RE: lacanche ranges part 10
· Posted by: tsprinkle (My Page) on Wed, Apr 7, 04 at 20:00
I have had my red Cluny up and running for several months now. I agree with the posts above. The no light or timer is annoying but I am getting used to it. My electric convection oven is pretty reliable on temp (I keep thermometers in both ovens) but the gas oven does take a while to preheat. Also the exhaust vent on the gas oven causes the tile backsplash to get very hot. If I am roasting I simply take it off and reverse it. My convection electric oven does not allow enough room for my old sheet pans so I use samller dishes instead. All that being said, I would not change my decision. The stove in beautiful, I can actually sear meat, I can saute zucchini instead of essentially boiling it in its own juice like my other stove, and I love the french top. Truthfully, I don't use the french top often because 4 burners are normally enough -- but when I want to slow cook a bolognese or some other stew, it is wonderful to have. And of course AC has the most amazing customer service of any company I have ever dealt with.

RE: lacanche ranges part 10
· Posted by: percheron (My Page) on Fri, Apr 9, 04 at 20:29
Yesterday we uncrated the stove to find it is perfect condition. The grill plate that we ordered was no where to be found, but AC said no problem - they are sending us one. I mentioned that our pastry sheet had the paint scratched off, and they said there should be two pastry sheets, so they are sending us two new ones. Now, we need to get this house built so I can use the stove. And for any of you thinking of getting the Cormatin - the oven is not small at all, and I am used to one of the largest ovens available.

RE: lacanche ranges part 10
· Posted by: Zolablue (My Page) on Mon, Apr 12, 04 at 11:05
percheron - I'm sure glad to hear your range was delivered undamaged. Wasn't it fun (although a little scary) to take your first look at it! :o) The grill plates do not come with the range because they are always shipped directly from AC. We got ours that way as well. Also, did you happen to get the special "island" spacer so you don't have to use that piece that comes with the range and sticks up on the wall? Sorry I didn't say that very well. :o) Anyway, unfortunately that piece has to be purchased separately and they don't always tell you about it. I had to ask based on a recommendation from a former poster and I'm really glad we were told to ask for it. I understand they are made locally in WA State so it ships from AC and that is why you can't stipulate it to ship with the range.

RE: lacanche ranges part 10
· Posted by: JacksMommy (My Page) on Wed, Apr 14, 04 at 14:14
Our house is nearing completion. We're so excited to get settled in. My builder told me that he would hook the stove up but that I should call an expert to have my burners adjusted. Has anyone else had their burners professionally adusted? Is this something that I can do on my own? Thanks!

RE: lacanche ranges part 10
· Posted by: anna_chosak (My Page) on Wed, Apr 14, 04 at 18:11
Jax--if you're talking about merely adjusting the simmer rate on the burners, that's very easy to do. I did my own with a small screwdriver. There's a video on the Lacanche site that shows you how to do it.

RE: lacanche ranges part 10
· Posted by: Momto4Kids (My Page) on Wed, Apr 14, 04 at 19:09
Lacanche owners...I saw an accessory on the owner's forum that I think I have to have. It's a splatter guard. Does anyone have it and is it worth it? Thanks. Deb

RE: lacanche ranges part 10
· Posted by: goodfun58 (My Page) on Wed, Apr 14, 04 at 23:52
MOMTO4KIDS, Can you post a photo? What does it look like? Sounds interesting to me too. Thanks, Sue

RE: lacanche ranges part 10
· Posted by: Momto4Kids (My Page) on Thu, Apr 15, 04 at 7:35
Here it is. What do you think? Deb
Here is a link that might be useful: Lacanche Splash Guard

RE: lacanche ranges part 10
· Posted by: downtowner (My Page) on Mon, Apr 19, 04 at 10:33
If you are considering a Cormatin: Having used a Cluny w/ a french top for 2-3 months (family of 4), the only time we did anything that could not be done on a Cormatin was when my wife was cooking dinner and I was preparing pasta sauces for freezing --a blue moon even. Ovens are a different story. For Easter dinner DW used both Cluny ovens, the Advantium oven --and the oven on the old stove we are giving away.

RE: lacanche ranges part 10
· Posted by: pamela1 (My Page) on Mon, Apr 19, 04 at 12:21
Yes, yes, downtowner, I'm glad you brought this up. I am probably getting tiresome because I keep pointing out that I'm a big fan of the French-built ranges, and would like to see more people own them. It makes me a little sad to think that people who want them so badly feel they can't afford them because they think they need them with six burners and two ovens. Alice Waters of Chez Panisse fame has a La Cornue range in her personal kitchen--a Cormatin comparable style--and she could have anything. She also has a wood-fired oven, and I think most Americans would be very happy with this set-up, trading the WB oven for a carefully calibrated electric oven (with timer, light, probe, self-cleaning, etc., somewhere else in their kitchen.) Otherwise, you're really destined to try to bake items to the closest 25 degrees, opening the windowless door to check periiodically, which does quite a job on the internal temp. The French don't mind this, because they patronize the neighborhood bakery. These very, very fast burners require some real watching to avoid disasters. I find I cook speedily, and move items off the burners to keep them warm. I, myself, couldn't keep up with more than 3-4 burners cooking at this speed. I am a strong advocate for the two-burner, large French top configuration (the equivalent of 4-5 burners) and a gas oven, which performs so well. I often wonder if people who have more burners use them mostly for landing space, and only really need them a few times a years. (Now we'll probably hear from the "I have all six burners going every night" people!) Maybe I'll start a new thread and take a survey... Pamela

RE: lacanche ranges part 10
· Posted by: vedaZu (My Page) on Mon, Apr 19, 04 at 13:02
Actually, there was a question about the 2 burner stove on this site, and this much surfaced--that most people responding use 2, sometimes 3 and almost never, all four burners. I made the point and will again, that most people cooking for a mob are doing some of it ahead of time, so it would be unusual to have to prepare 6 burners-worth in the same hour. Landing space is a good term--I think you are right.

RE: lacanche ranges part 10
· Posted by: Momto4Kids (My Page) on Mon, Apr 19, 04 at 14:19
Pamela-very interesting! I think it would be an interesting survey. I've posted before in other non-French range threads, that I regularly used all 6 of my burners on my Thermador cooktop, and always regretted not having more. In this rental house, we only have 4 burners...constantly exceeding that capacity and it drives me crazy. I have found that I have really cut way down on cooking. But, we're a family of six, all picky eaters. While I don't accommodate everyone's specific wishes for every meal, I do like to cook enough variety so I feel like everyone is getting enough of something they like! I'm looking forward to getting my range (in July, I hope). I agree, that people like me, are probably the exception regarding the number of burners they use on a REGULAR basis.

RE: lacanche ranges part 10
· Posted by: reglilly (My Page) on Wed, Apr 21, 04 at 10:53
I've had my Fontenay (5 burners + French top) for about eight weeks now. Before I had four burners and reguarly had them all full, and when I cooked anything special, it was a horrible traffic jam. I still regularly have four burners going, but now I have the capacity to cook more elaborate meals. To VedaZu I would say that it is true that cooking large meals you often are able to cook some of it ahead of time. However, that stuff needs either to be kept warm or warmed up right before service, and in fact, the timing of a meal requires that every dish finish within a half an hour of the others, which means it's likely that you may be starting some things before you finish something else. All it takes is a few vegatable dishes, a starch, meat, sauces stocks and hot butter, maybe a first fish course, and you're quickly way over four burners. I've had all five burners going and three or four other pans on the French top (no to mention two ovens full with three dishes and a warming cabinet pressed into service. reg

RE: lacanche ranges part 10
· Posted by: spacific (My Page) on Wed, Apr 21, 04 at 14:27
Pamela, since you asked, we purchased the Cormatin, 2-burner, 1 French top setup. I can't wait to use it. My biggest problem has not been number of burners, but lack of large burner space for stock pots, paella pans, etc. If we really need an elaborate cooking setup, we use a combination of indoor and outdoor work. For me, planning is the key. If I were cooking a meal as Reg described (a few vegetable dishes, a starch, meat, sauces stocks and hot butter and maybe a first fish course) we would probably do the following: 1) fish course: simply on the grill or a lightly poached fish served room temperature. perhaps with a sauce to finish... burner use: 1 small area of the French top. 2) vegetable dishes: usually some raw vegetables (i.e. salad)... burner use: none. Some type of roasted vegetable to accompany meat... burner use: none. Some type of steamed/sauteed vegetable... burner use: 1 or 2 max. 3) starch: if not a roasted potato or gratin, then perhaps a grain (couscous, rice)... burner use: on the French top with the fish sauce. 4) meat: perhaps a searing of the meat first (thereby not taking the same time use as the starch or the vegetable or the sauce), then finish off in the oven, or grilling. If it's a slow-cooking meat dish such as coq au vin, other vegetables are included and there is rarely an additional sauce, so it would be a tradeoff with one of the aforementioned items.... burner use: net 0 5) sauce to accompany meat dish: perhaps a bernaise...burner use: again, trade out with the sauce pan used for the fish sauce: net 0 6) dessert, even a crepe suzette would only require one burner for me as in the years I worked at the creperie, we regularly cooked the crepes, kept them under parchment paper while preparing the dessert sauce, then assembled in the same pan to serve. All in all, I'd run out of pans (and hands, feet, elbows, and chin) before I could keep 5 burners and a French top going at the same time. Ann P.S. That was a fun exercise to think it through. I was starting to second guess myself on my purchase after reading so many posts of people getting humungous stoves!

RE: lacanche ranges part 10
· Posted by: vedaZu (My Page) on Fri, Apr 23, 04 at 8:35
Reglilly: Holy Hannah! I'm impressed! I can't even imagine what is in those three or four extra dishes on the French top--Go, girl!

RE: lacanche ranges part 10
· Posted by: JacksMommy (My Page) on Mon, May 3, 04 at 13:57
We finally moved in! The house is not finished yet, but our kitchen is mostly done. I've had so much fun cooking with the Lacanche. I have a Sully with 7 burners one of which is the 18,000 btu large center burner. It was worth the wait. I'm still adjusting to cooking on a new stove. The transition is great for me as I am used to cooking on an electric stove. I think the biggest challenge is learning that it doesn't take 20 minutes for this stove to get hot! I can't wait to post pictures. I've got to get more boxes put away so you can actually see what's in the kitchen!

RE: lacanche ranges part 10
· Posted by: Pirula (My Page) on Mon, May 3, 04 at 15:43
Yay!! Congratulations!! Can't wait to see pics! Ivette

RE: lacanche ranges part 10
· Posted by: JacksMommy (My Page) on Mon, May 3, 04 at 19:12
Here's the link to the photos of our almost finished kitchen:

RE: lacanche ranges part 10
· Posted by: AnnaLeeF (My Page) on Mon, May 3, 04 at 22:31
Wow! Stunning kitchen!!!! The sparkling subway tile really makes the La Canche stand out. Beautiful integration of cabinetry and counter top elements throughout the kitchen and perfect complement to the style of your home and transom topped doorways. Congratulations. You will be loving every minute in this room!

RE: lacanche ranges part 10
· Posted by: cooking_SB (My Page) on Tue, May 4, 04 at 0:11
Thanks for posting the link to your pix. My Cluny 1400 is sitting in a crate waiting for the cabinetry to be finished, My palette is almost identical to yours so it really helps to see it all together. BTW, what species of wood is the floor and island? Thanks!

RE: lacanche ranges part 10
· Posted by: Pirula (My Page) on Tue, May 4, 04 at 2:04
Excuse me while I swoon........ JacksMommy: you're killing me. BEAUTIFUL!!! oh, well done! Ivette

RE: lacanche ranges part 10
· Posted by: Momto4Kids (My Page) on Tue, May 4, 04 at 6:40
JacksMommy...absolutely goegeous! What a beautiful kitchen! The marble and soapstone combination is very elegant!

RE: JacksMommy--Don't Forget...
· Posted by: Momto4Kids (My Page) on Tue, May 4, 04 at 6:53
to post a link in the Kitchens Gallery!

RE: lacanche ranges part 10
· Posted by: anna_chosak (My Page) on Tue, May 4, 04 at 11:01
Beautiful kitchen! I also love the wood on the island cabinetry and your countertops. Great job--it looks like a fun kitchen to cook in.

RE: lacanche ranges part 10
· Posted by: Zolablue (My Page) on Tue, May 4, 04 at 14:00
JacksMommy - WONDERFUL! Thank you so much for the links! Just gorgeous. I can't believe how beautiful some of these kitchens are turning out. For some reason I do not have the confidence mine is going to be that beautiful. Maybe it is all the difficulty we've been going through of late but I sure hope it will look as pretty as these kitchens I see finished. WOW!!! :o)

RE: lacanche ranges part 10
· Posted by: opkikid (My Page) on Wed, May 5, 04 at 9:57
Jacksmommy - I love your hood, it is exactly what I have in mind for our kitchen (which on paper will be very similar to yours, transom cabinets, soapstone, inset white cabs). What kind of ventilation system and liner did you use for the hood? Thanks!

RE: lacanche ranges part 10
· Posted by: JacksMommy (My Page) on Wed, May 5, 04 at 17:53
Thank you everyone for your fantastic compliments! Cooking SB: The floor is Maple. I really wanted to do Walnut but my husband wouldn't stretch our budget to accomodate it. We did white maple with ebony stain and it's a great second place for me! The center island is made of rustic cherry with a brown glaze over it. I think it's called rustic cherry because it has knots in it. We also chose to have it lightly distressed. opkikid: We have a Best Hood with the motor mounted on the roof. We also insulated the walls surrounding the hood and ductwork with a product called accoustablock (sp?) and I'm thrilled with how quiet it is! Zolablue: Your kitchen is going to be simply gorgeous, don't you worry!

RE: lacanche ranges part 10
· Posted by: Rosyjennifer (My Page) on Thu, May 6, 04 at 15:06
Percheron, Did you decide on a hood? My KD thought that a larger hood would make the Cormatin look bigger. The cabinet co made a black wood hood 39 inches wide. What a disaster! It dwarfed the range. Now I'm frantically researching 30 inch wide 600+ cfm hoods (36 seems too wide after seeing the 39 inch)and am sooooo frustrated.

Lacanche Ranges Part 9
Posted by Zolablue (My Page) on Tue, Jan 20, 04 at 23:10
As part 8 has reached the lock-out limit here is Part 9 to continue discussions.
Here is a link that might be useful: Lacanche Part 8

Follow-Up Postings:
Elan Oven pictures...& Cluny ovens
· Posted by: Zolablue (My Page) on Tue, Jan 20, 04 at 23:18
Goodfun58 - hope you saw my post on Part 8 about the Elan oven photos in the BHG Kitchen & Bath Ideas, January/February 2004 issue. I'm sorry, I was thinking somebody was asking about such an oven to compliment the Lacanche and I mistakenly thought it was Cooking SB. It gives a good look so hope you can see it and any others that are interested. I will try and get this done in the next couple days. Also, I was trying to think of some things I could put into my Cluny ovens and photo them and link to the photos so you all with questions on oven size could get a better idea of the spacial relationship. That may help some of you who are understandably concerned about their smaller size.

Godin Site
· Posted by: MarkinSD (My Page) on Wed, Jan 21, 04 at 9:22
Meryle mentioned that the North American disitributor for Elan ovens also imports Godin ranges. Here is the site. Mark
Here is a link that might be useful: Godin Ranges

RE: Lacanche Ranges Part 9
· Posted by: Sharon_45 (My Page) on Wed, Jan 21, 04 at 11:26
Would anyone explain the various Lacanche options and how they can be put together? It appears that there are variations on the models/sizes (Cluny +1, Sully +1, etc.) but I have not been able to figure it out from the various web sites. I do a lot of cooking for large parties, need two ovens and would like a range as large as I have space for (72 inches). Thanks!

RE: Lacanche Ranges Part 9
· Posted by: Momto4Kids (My Page) on Wed, Jan 21, 04 at 12:05
Do you mean the different configurations of ovens on the different models or the different configurations of the tops? Basically, there are two sizes of ovens. The Cluny is two of the "smaller" ovens and the Sully is two of the "larger" ovens. You can get several different combinations of gas/electric/or electric convection ovens (can only get one convection, I think). The +1 or +2 means the ovens with one or two side cupboards. This cupboard can come with or without the warming element. Then, you can configure the top just about any way you want. French top, griddle, two burners (high BT or lower BTU). It goes on and on! Let us know if you need any further detailed info. We're all sitting around with our spec sheets, I think!

RE: Lacanche Ranges Part 9
· Posted by: Sharon_45 (My Page) on Wed, Jan 21, 04 at 13:16
Thanks very much. You answered my question. I wasn't sure whether the +1 meant the same exact layout as the Sully, etc. only larger, or if there was some other piece added. Now, I get it. Too bad that the +1 and +2 don't just mean that the range itself is wider (without an add on). That would have taken care of the oven-size issue that makes me hesitate. I have Thanksgiving every year at our house, and that's the only time that I cook something relatively tall in the oven, but it looks like it would be hard (impossible?) to cook a 35 pound bird in the Lacanche oven.

RE: Lacanche Ranges Part 9
· Posted by: Momto4Kids (My Page) on Wed, Jan 21, 04 at 13:29
Hmmm. I'm sure someone else here can help you with that as I don't have mine yet (Sully +2, I also do A LOT of cooking/entertaining for large numbers. I decided if I ever got in a bind for a big bird, I'd just do two smaller ones!)! Or call and ask Stan. There used to be a lot more people who actually have them who used to post their actual experiences. Most seem to have fallen off and just a few have stayed. They'll chime in about size of turkeys, I'm sure. But, again, I wouldn't hesitate to give Stan a call.

RE: Lacanche Ranges Part 9
· Posted by: Zolablue (My Page) on Wed, Jan 21, 04 at 13:54
35 pound bird? YAWK...do they actually come that big?! LOL. :o) I think it might fit in the larger ovens ONLY if you gave it a really good pounding! You'd have to shove it in there pretty tight afterwards and you could end up with Thanksgiving Square Turkey! Seriously, I know Tom cooked a 26 lb turkey in his Cluny and there are pictures of that. But I'm not good enough at this to know how much bigger that 9 pounds means. As a comparison the interior ovens specs on a 60" Viking range are only about 3 inches wider, 1 inch deeper, and 2 inches higher than the Sully. Those several inches could certainly make a difference but doesn't seem like the cavernous ovens some people would love to have. When I compared those sizes a year ago I remember being surprised the Viking wasn't a whole lot larger because so many people said they needed a really large oven. I was more worried about the height and truthfully for us personally we just never have much in the oven at one time so this wasn't the thing that upset me the most when I was trying to decide. I just think anyone that really thinks they cannot live with a Lacanche should not even attempt it unless they strongly want one for other reasons. I would hate to think someone got one for its beauty and French top or warming cabinet or hob configuration and then hated it because the ovens didn't work for their cooking style. It also took me a long time to resolve that issue in my mind and my husband is the one who really had no concerns about that size at all. I still would love to know why the Europeans think the Americans have ovens that are too huge and wasteful? I mean, are our cooking styles really that different? Is it that we cook things that are too big? I've seen the ovens on the AGA and they are also tiny. Can somebody explain this? I think it is interesting and I would truly love to know. I'm posting this link again. Run your cursor over the ovens and see what's inside. That is Tom's (Art Culinaire Tom) 26 lb turkey and his Thanksgiving dinner.
Here is a link that might be useful: Tom's 26 lb turkey...

RE: Lacanche Ranges Part 9
· Posted by: Pirula (My Page) on Wed, Jan 21, 04 at 14:12
Can anyone please tell me the difference between the Volany and the Chateauneuf? The latter is almost four inches wider than the former. Where is the difference? A larger warming cupboard a larger oven? I still haven't heard back from AC on that question. And the literature they sent me does not include the Chateauneuf. Thanks much! Ivette

RE: Lacanche Ranges Part 9
· Posted by: pamela1 (My Page) on Wed, Jan 21, 04 at 18:54
This turkey size thing is really making me giggle. Living in Europe and doing a lot of traveling took me to markets in many countries. You could NEVER find a bird as big as we sell in the U.S. And the Germans and French I met would've looked askance if you'd told them about our turkeys. I can just imagine the conversation. "Why would anyone want such a fat old bird...it must be very tough. How may people does it take to eat it? Leftovers?...well, maybe enough for sandwiches the next day, but who would want all that leftover cooked meat? And where would you put it? It would take up most of the freezer compartment! And why would you cook meat twice?" We did buy small (about 8 lb.) turkeys in Germany--they came from France and their labels, translated, said "Baby Turkey." I was glad I didn't have small children I had to explain THAT one to. Pamela

RE: Lacanche Ranges Part 9
· Posted by: Sharon_45 (My Page) on Thu, Jan 22, 04 at 9:06
Oh, but Pamela. You are missing out on the left-overs. Everyone who comes to our house and doesn't cook at home, wants to take some home for sandwiches the next day. Anyway, with 20 people+/- (large Italian family, plus various other people who can't get home for the holiday for one reason or another) there is not much turkey left anyway. I wonder how big the turkeys would have to be in Italy if they celebrated Thanksgiving? Then there is the turkey noodle soup on a cold day. . . .The French might laugh but those Italians would understand. Thanksgiving is our favorite holiday -- festive, family, etc. without the stress and work involved with Christmas. I agree, however, that it is silly to pick a range with a once-a-year meal in mind, and the size of the turkey is rather outrageous looking every year. Too bad I don't have a photo to post. It would give you a laugh. I am working on an alternative plan to allow for the Lacanche and still take care of that meal, without causing a revolt in the family (perhaps by moving my exiting range (a four-burner ugly thing, but with a very large oven)into the basement or the pool house). I liked your thread on French ranges but don't believe I saw your assessment/opinion on all of the options. What's your absolute dream range (no limitations by price, etc.)? (I'll admit that I am swayed by the looks of the Lacanche. All I need is a 6 or more burners that work, two ovens, and I'll be happy.) Sharon

RE: Lacanche Ranges Part 9
· Posted by: FrenchTeacher (My Page) on Thu, Jan 22, 04 at 13:01
Does anyone use their Lacanche broiler to toast bread? I'm hoping to clean off my counter as much as possible in the new kitchen. As we barely use a toaster (probably once every month or two), I figured that may be a good way to conserve space, be it on the counter or in the cabinet. Thanks.

RE: Lacanche Ranges Part 9
· Posted by: Zolablue (My Page) on Thu, Jan 22, 04 at 13:05
Sharon, at the risk of sounding like I think your family eats a huge amount of turkey...hehe...I thought it worth mentioning that my mother-in-law cooked a 12 pound turkey for 15 of us this year. Not only did everyone get to eat as much as we wanted and, yes, 4 of those 15 people were kids, she still had quite a lot leftover. You guys must be animals! LOL. (Just kidding! :o) We also love leftovers but we have in past years come home and baked our own small turkey for the two of us and it is really a lot of fun. That way we have another great meal for ourselves and leftovers for whatever we want. It is one of those meals we don't think of cooking often enough just because it is so special at Thanksgiving but its so easy and lots of fun.

RE: Lacanche Ranges Part 9
· Posted by: lindak5 (My Page) on Thu, Jan 22, 04 at 13:07
I use my griddle to toast my bread-I just have to watch it carefully. I've burned several slices!! Otherwise, works great!! Wonderful for french toast too. Don't use my toaster oven at all.

RE: Lacanche Ranges Part 9
· Posted by: Momto4Kids (My Page) on Thu, Jan 22, 04 at 13:23
I just got off the phone with Stan at AC. Every once in a while I feel the "need" to call and check in. My range has been "on order" since May '03. It won't be scheduled for delivery until July '04. Reading about those of you who have yours and are using them makes me so envious! Reading about those of you who have them onsite, but not hooked up yet, well, I'm envious of you, too. My call today did involve a little bit of business. I found out all those little pictures of other hobs are for European units only. Darn! One was a steamer that I wanted! I finally have a street address for our new house so he knows where to ship it now! And, I did it...I decided to change to black with brass & stainless trim. Given what's going on in my kitchen, black cabinets and brown cabinets, soapstone countertops and marble countertops...I just thought the black would pull it all together better. So, I did it. I'm done with this decision. Not turning back! Oh, and I asked about those wine barrels in back of the ranges in the pictures on the Reserve page. Those pictures are taken in the warehouse in WA! They are located in a winery. That blew the romantic picture I had in my mind of a French countryside vineyard, blue sky, early summer, me sitting in a chair sipping wine....

RE: Lacanche Ranges Part 9
· Posted by: Zolablue (My Page) on Thu, Jan 22, 04 at 14:11
Deb, I think the black Lacanche will look FABU in your kitchen with your other choices. Good for you to take the plunge and go for it cause you've been talking about that for a while. And, Jeff, who I talked to in service is the one who will (or is now) managing their winery. It is called Woodinville.

RE: Lacanche Ranges Part 9
· Posted by: Sharon_45 (My Page) on Thu, Jan 22, 04 at 14:24
Congratulations, Momto4Kids. Luckly you. They look beautiful I have a question for French Teacher. Is there a traditional broiler in a Lacanche?

RE: Lacanche Ranges Part 9
· Posted by: Pirula (My Page) on Thu, Jan 22, 04 at 15:01
I agree, the Black is beeeeautiful! And it sounds like it will be great with what you have planned. So does that mean you can't get the steamer in the U.S.?? Waaahhh! It looks like a separate thing in the literature, like one you could just put on top of burners. Am I wrong? And does it usually take over a year to get a Lacanche? Or is this a bi-product of building your house from scratch? I like the black! Ivette

RE: Lacanche Ranges Part 9
· Posted by: Momto4Kids (My Page) on Thu, Jan 22, 04 at 16:16
Ivette-sadly the US can't get any of those other hobs. Europe only. I agree...waaaaaah! No, it doesn't take that long to get a range. When I decided on Lacanche last May, I went ahead and plunked down my deposit to avoid any price increase. I knew then I woudn't be getting it for over a year. And I knew I wouldn't change my mind on the range (just color, which I did change!). My particular builder takes 12-13 months to build a house. Permit delays have pushed it to Oct/Nov timeframe now. Stan says they all "know" me because my name keeps popping up on their "to build" list. He said I will probably hold the record for an "in process" order! This would be a good arrangement for you, too, if you don't make it back to the States for a year and a half! Where do you stand? Zolablue-you haven't uncrated yours yet, have you? If so, I'd love to see a picture! Do you remember Chris (which07, I think)? They were remodeling, but got held up. I wonder whatever happened to them?

RE: Lacanche Ranges Part 9
· Posted by: FrenchTeacher (My Page) on Thu, Jan 22, 04 at 17:38
Sharon 45, I don't have my Lacanche yet, but there is a broiler in the electric oven of the Cluny, not in the gas oven. I don't know of the arrangement in the Sully, but I imagine the same format holds true. I would guess, but would certainly check before ordering, that the single ovens would be equipped with a broiler if you order the electric rather than the gas option. While talking with Tom at AC, he implied as much during our conversation, but I did not specifically ask about the other models. Bonne chance avec Lacanche!

RE: Lacanche Ranges Part 9
· Posted by: Sharon_45 (My Page) on Thu, Jan 22, 04 at 19:12
FrenchTeacher-- One final (I hope) question. Do you know anyone who has had a Lacanche for more than a year and have they been happy with it? It's a lot of money to spend (w/service that I expect might be hard to arrange). I don't care about seeing it in person. I just want to be relatively confident that it will work and last. I wonder if the French have something like our Consumer Reports. . . . Thanks, Sharon

RE: Lacanche Ranges Part 9
· Posted by: FrenchTeacher (My Page) on Thu, Jan 22, 04 at 20:45
Sharon, I truly understand your concern. I haven't seen it either, but the people on this forum who are using theirs seem to be delighted. Reading their comments and talking with Tom at Art Culinaire was enough to make me take the plunge. I won't be getting mine until April and I won't have it installed until at least June, so I've got some time yet. I examined the various options. I wanted 2 ovens, and as the floorplan led to a range rather than a rangetop/wall oven combo, this was the most space efficient for the specs I was looking for. The appearance appealed to me, which was why I looked into what the Lacanche offered. I fully expect to be thrilled with it. I've never cooked on a pro-style range before, so it will give me greater options. The hardest thing for me to decide was whether to go for the French top or the classic burner. I chose the latter, but still am enticed by the former.

RE: Lacanche Ranges Part 9
· Posted by: pamela1 (My Page) on Thu, Jan 22, 04 at 22:31
Sharon-- Personally, I think there isn't a "worst" and "best" of the French ranges. I really think they all have superior construction and engineering compared to their U.S. counterparts. They each have different features and nuances--you have to weigh all that compared to the price. I do think we'll see interest in these begin to wane if the prices go up much more. They're just about at the top of the price to value ratio. And it's likely they will go up even more in price--the manufacturers haven't levied the full cost of the euro-dollar conversion yet...and I am sure they will keep hiking it bit by bit until it catches up. I really feel the Lacanche is a great value. There are some features on competitor's products I like more, but some of them are twice the price. Most important is the full appreciation of these as the fine BASIC instruments they are. If you want a built-in timer, programmed cooking, a probe, precise temperatures in the oven, a true low simmer on the cooktop, a window in the oven, larger ovens...these ranges are not for you. I really recommend you see a working one in person, and spend a little time turning it on and off and discussing it with the owner. Because no matter how beautiful a French-made range is, if it doesn't perform the tasks you need done the way you want them done, you will soon fall out of love with it. I adore these ranges, but am realistic enough to say they're not for the majority. Pamela

RE: Lacanche Ranges Part 9
· Posted by: cooking_SB (My Page) on Thu, Jan 22, 04 at 22:43
Deb: It's funny you changed to black from S/S because I had thought briefly about changing from black to s/s once I opted for the cluny +1 and the additional large convection wall oven. In the end I decided to stay with the black and put the oven undercounter in a remote locale. And yes, I am still looking into the Elan oven. It however has the brass trim and I am going polished chrome. Elan may be able to change that as well. I will see. It seems like the vocabulary of our kitchen finishes is quite similar as well. White cabs, soapstone on perimeter , stained wood w/marble on island, I'll do a ceramic backsplash. In the end I think the black is great with the soapstone...very classic ! But as they say, "to each their own, we all love ice cream and that's why they make chocolate & vanilla!" I continue to check the soapstone thread but have not seen anything there lately. How are your samples doing? Delivery is back to the end of March for me and I'm sure it won't be installed until at least May. For now I continue to live vicariously on this site. Thank you all! Meryl

RE: Lacanche Ranges Part 9
· Posted by: lindak5 (My Page) on Fri, Jan 23, 04 at 2:03
Anybody have a traditional top (french top) Lacanche? What is the best way to season it-Tom told me that canola oil was better than olive oil since olive oil burns so easily but canola still sets off my smoke alarm. What about mineral oil? I love my french top but I don't like the way it looks right now, kinda splotchy. I guess I want that "patina" Right Now!! Hope one of you "old timers" can help me out here. Thanks a bunch!! LindaK

RE: Lacanche Ranges Part 9
· Posted by: tonper (My Page) on Fri, Jan 23, 04 at 2:59
Hi Sharon, in Belgium we have a magazine that looks like "Consumer Reports", it's called "Test Achats" (http://www.test-achats.be). It's in French (FR) or Dutch (NL) only.
Here is a link that might be useful: Test Achats

RE: Lacanche Ranges Part 9
· Posted by: Sharon_45 (My Page) on Fri, Jan 23, 04 at 11:06
Hi tonper, Merci (which is the full extent of my French, despite several trips there). I have a friend from Paris who would be happy to translate any information I can find, and I will let the group know if I discover anything. Sharon

RE: Lacanche Ranges Part 9
· Posted by: Zolablue (My Page) on Fri, Jan 23, 04 at 14:29
Momto4kids - Mine did not arrive in a crate so we had to unwrap it totally to check for damage. There was none but because it was all unwrapped we brought it inside where it has been sitting in my dining room since the first week last June. I do have a ton of pictures especially of when it was delivered. I basically documented the whole delivery in photos. I won't post those but I'm going to post some others soon to my Webshots page so I'll let you know. And I do not remember who you're referring to but was thinking about checking the older threads and contacting some of those folks to see how they're doing with their Lacanches.

More...
· Posted by: Zolablue (My Page) on Fri, Jan 23, 04 at 15:41
Pirula – I’m not sure anyone here can help you with your question on the Volnay vs Chateauneuf. Your best bet would be to give Tom or Stan a ringie dingie and they’ll answer all your questions. I just don’t remember there ever being much discussion about those models, unfortunately. Also, to answer your question about delivery we ordered ours March 12, 2003, and it was delivered May 29, 2003. Not too bad! :o) Of course, we’ve had nothing but problems trying to get our kitchen remodeled so it sits in my dining room. Sharon – did you ever read any of the older Lacanche threads? There were several people who owned Lacanches and had for some time and they loved them. One of the most knowledgeable is JamesK and too bad he doesn’t pop over here because he really knows a lot about ranges period in addition to cooking. He was among the most influential to me personally as he was educated and gave some real good and honest information. Too bad so many of those former people aren’t here any longer but I can also understand they needed to move on. :o) I also very much understand your concerns as I think we’ve all shared the same (hey, mine is not hooked up yet so I also want to make sure that sucker works when we fire it up) but I am very confident that Art Culinaire will absolutely stand behind this range. First of all, they know about this site and they sure don’t want to have unhappy customers talking about it all over the country but I honestly believe they want to take care of their customer and make sure we are 100% satisfied. They know this is a difficult buy especially for those of us who crazily purchase without seeing it but otherwise would never get to own one. It is a unique piece and they also know because they’re the only distributor in this country that they are the sole representatives of Lacanche in the USA and they take it very seriously. Now, please also let me make it clear that I am in no way trying to convince anyone to buy this range nor would I. I am here to learn because not only have I never cooked on a professional range I have never really cooked on a gas range! (Yowsa!) I have so much to learn and I marvel at the people who have all this knowledge in cooking and working on the various ranges especially the most unique ones. I’m only here to enjoy the information and try and help when there is something I know about. I agree with Pamela1 that this is a very basic range and is just wrapped up in a pretty package. That is precisely why I bought it. Just make sure you realize it is just a stove and frankly I think the Cluny is not even all that expensive compared to other ranges with 2 ovens and certainly not compared to other French ranges. But I also agree with Pamela1 that Lacanche and other similar ranges are not for everyone and I think should never be purchased if you have any reservations at all. Lindak5 – I have the French top but can’t help until we get to use our range. I don’t really know how that is supposed to work either. Maybe Pamela1 can answer this. Is it supposed to season with use or are we supposed to season it prior to using it? This also goes for the Lacanche grill plate I bought. I know it should be seasoned but it will not fit into the Cluny ovens so I was thinking it may be a good idea to do this in my old crappy oven (hey, it came with the house :o) before we tear out the old kitchen. I don’t really understand either why you have the splotches but I know you’ve been unhappy about that.

RE: Lacanche Ranges Part 9
· Posted by: pamela1 (My Page) on Fri, Jan 23, 04 at 22:08
RE: Seasoning ranges. Oven: you'll want to do a burn-off before using the first time by turing up the power to maximum and heating for 40 minutes or so. This burns off any manufacturing oils or residues. Fortunately, this is fairly odorless experience. The French top: my Morice manual says to rub lightly with groundnut (peanut) oil and heat at maximum temperature. I rubbed on top, bottom and sides of all pieces and heated at maximum temperature for 30 minutes. The peanut oil is important because it has a high smoking point. Always keep a film of oil on the plate...water causes it to mark and rust. After use, clean while still warm with paper towels and a little oil. To remove burnt grease or rust marks or to restore plate to its original color, use a scouring pad soaked with vegetable oil. Rub in the direction of the grain, taking care not to mark the stainless steel surround. Finish with a soft cloth. Hope this helps! Pamela

RE: Lacanche Ranges Part 9
· Posted by: Pirula (My Page) on Sun, Jan 25, 04 at 13:50
Momto4Kids: What a great idea about ordering in advance and securing a good price. I'll think about that! I'm still not comfortable buying without seeing, and I'm debating between the Lacanche and the Morice, if I can get a good deal on a Morice. But this is an option I didn't know existed, so good to know. All: I got an email from Stan regarding the Chateauneuf. It's not available in the U.S. I guess they decided not to offer it as it doesn't offer any appreciable benefit over the Volnay, or Cluny or other models. Apparently neither the oven or the warming cupboard are any bigger. Ivette

RE: Lacanche Ranges Part 9
· Posted by: luvice (My Page) on Sun, Jan 25, 04 at 15:41
I am so happy to have found this site. After more than a year of sitting in my garage while I plan my kitchen it was finally installed on Friday. I love the way the burner controls work. quick ignition, sensitive hot to low controls... and most of all BEAUTIFUL OVEN that you don't see in many kitchens. I can't wait to have a fully-operating kitchen!!! Cathy

RE: Lacanche Ranges Part 9
· Posted by: Momto4Kids (My Page) on Sun, Jan 25, 04 at 15:55
Cathy-you're killing us! No pictures??!! Please, let's admire it!! Congratulations!

RE: Lacanche Ranges Part 9
· Posted by: ArtTeacher_NJ (My Page) on Sun, Jan 25, 04 at 16:17
Does anyone know the price range on the Godin ranges?

RE: Lacanche Ranges Part 9
· Posted by: Momto4Kids (My Page) on Sun, Jan 25, 04 at 16:22
Here's some prices...don't know if these are the BEST you can get. Keep scrolling down, ranges come after the hoods.
Here is a link that might be useful: Godin Product Prices

RE: Lacanche Ranges Part 9
· Posted by: carolgnj (My Page) on Mon, Jan 26, 04 at 18:47
Hello...I dropped in to visit an old site that I used to log onto 4 times a day while we were doing the kitchen remodel. I thought I would add some comments as an almost 1-yr owner of a black Cluny+1 1. The range is beautiful. So many people have walked into the kitchen and literally dropped their jaws at seeing it. 2. The gas top is remarkable...very easy to keep clean, the flame is very concentrated and efficient at quick heating, especially the big center burner for stir fry, pasta, etc. 3. We cooked a 22lb turkey for Thanksgiving in the Cluny gas oven, and it came out perfectly. (I have to put in a plug for the digital probe oven thermometers here, too.) I was a little worried about the sides of the turkey getting singed since they were close to the sides of the oven, but it was not a problem at all. No "hot spots", and nice even heat distribution. 4) We have had some thermostat issues with the electric oven, but AC has shipped parts and arranged local service immediately. Greg is very responsive to email and phone messages. 5)I recommend it without reservation !

RE: Lacanche Ranges Part 9
· Posted by: Zolablue (My Page) on Mon, Jan 26, 04 at 19:10
carolgnj - SO nice to hear from you! I am so happy you are enjoying your range and have popped in to give us a report. Too bad you had an oven problem but also glad to hear AC is taking care of you. I'm sure you will get some questions about specifics now you've posted again. I am still walking by my range every day wondering what it will actually be like to use it - can't wait! I am taking some more photos so I can post on my Webshots and I hope I can show a good perspective of the oven size. Not sure if my plans will work but I'm going to try. Again, great to get an update from you. Glad all is well. Oh, and please tell us how you are using the warming cabinet. I still would love to have had room for that sucker even though it is IMO pretty darn expensive. But I just love the thing and for those of you that have one or can get one (or in Deb's case...TWO...:o) I think that is too cool. :o)

RE: Lacanche Ranges Part 9
· Posted by: carolgnj (My Page) on Mon, Jan 26, 04 at 20:56
The warming cabinet is great for plates and bread...and was of great use during the holidays for keeping all the food warm. I store some cast iron pans in there when not in use. I also love the space on top of the oven (cooktop), which holds a large piece of butcher block for chopping. As for the thermostat issue...the electric oven was taking longer to bake than usual for recipes which I had used for a long time. According to AC, the average oven thermometer is not reliable enough to give accurate readings. Appliance repair people have a special tool that they use to not only measure the temperature, but time how long the oven holds that temperature before it cycles off. Mine was off by 60 degrees, and it stayed off by 60 degrees for several minutes before cycling back on. SO...brownies that normally take 30 minutes were taking 45+. I have contacted AC regarding replacement of the thermostat. The gas thermostat was off slightly, but that was recalibrated by the repairman. I have been able to use the oven during this time, adjusting the cooking time. FYI...+/- 25 degrees is considered an acceptable deviation in the appliance world...across all brands. The electric oven broiler works very well. I don't have the convection model.

RE: Lacanche Ranges Part 9
· Posted by: JacksMommy (My Page) on Mon, Jan 26, 04 at 21:53
49 DAYS! I can't take it anymore! In 49 days my Lacanche will be installed in my completed kitchen. ::::knocking wood::::: Like most of you here I've been waiting a long time. We started our project back in May of 2003. My Lacanche has been in our garage (freezing it's French Buns off) for almost three months. I can't wait to get my hands on it. Right now I'm in temporary housing while our home is being built. There's a gas stove here. Yesterday when I was using the broiler to cook some porterhouse steaks I set the oven on fire. It was my first time broiling a steak and my first time using a gas broiler. Is there a learning curve? I don't want to ignite my Sully!

Broiling Steaks...or Not?
· Posted by: MarkinSD (My Page) on Mon, Jan 26, 04 at 22:06
This may be heresy to some, but my favorite way to cook a well-aged steak is to rub the barest film of clarified butter or duck or goose fat onto a well-seasoned iron pan. Get it plenty hot, then sear the steak. Either reduce the heat to finish, or finish it by placing the pan into a preheated oven. Or take Patricia Wells' excellent advice and try this with a one-rib cut (with bone) from the chuck end of the ribs. Perfect for two. The big payoff is when you can deglaze the pan with wine and then dump the mushrooms you sauteed in butter (earlier) into the pan. Have lots of crusty bread for dunking, and lots of red wine for drinking. Mark

RE: Lacanche Ranges Part 9
· Posted by: downtowner (My Page) on Mon, Jan 26, 04 at 23:08
After 9 days of using a cluny -- have not used the fr top yet. Pancakes are crispy and much better tasting than on the old griddle. As you'd expect, other things are about the same, although the flame arrangement creates good responsiveness for sauteeing. Truth be told, I don't expect a stove to revolutionize our cooking. The chef is the dominant variable. But a lovely stove, that is suitable for the chef, can be a great motivator. I was just complaining to DW that my cooking only on weekends was grossly unfair, and I should be doing more of the cooking. We men have to stick up for our rights to use the Lacanche! Wokkers of the world unite!

RE: Lacanche Ranges Part 9
· Posted by: Zolablue (My Page) on Tue, Jan 27, 04 at 10:26
Pamela - Thanks for the lesson for burn-off on the oven. I've never heard of that before nor had my hubby. Also, thanks for the French top advice. Can you tell me if I need to do anything to season my grill plate before I use it on my Lacanche? It is the Lacanche grill plate that I ordered from Art Culinaire and if it has to be seasoned in an oven (which I'd heard something about previously) it will not fit in my Cluny. Any other way to do this? carolgnj - So in all this time the electric oven has not been fixed? Is this because you did not contact AC sooner or is it that there has been any problem in getting this addressed for you? I certainly hope it is not the latter. (Am I correct that you have been actually cooking on the Cluny for a year?) Mark - you're makin' me hungry! :o) Here's a question. My hubby asked me the other day if the French top can be used as a griddle for pancakes and other things normally made on a griddle. I told him I did not think so because there is a hole in the middle or at least there is a crack where the cover fits in. Also, it seems using it that way would make a mess of it. I know, I sound stupid for asking but I don't know either so please enlighten me. :o) downtowner - Please keep us informed of your cooking experiences on the range. I'm taking notes and hopefully when we get ours in use I'll have a little head start. In our case, since an original smooth-top Corning range came with the house we bought 2 years ago (OMG) I'm pretty sure we'll notice a big difference in our cooking (if you can even call what we have to do here to make a decent meal on that thing cooking). :o)

RE: Lacanche Ranges Part 9
· Posted by: pamela1 (My Page) on Tue, Jan 27, 04 at 11:01
Zolablue-- Does A.C. say to season it? If it's cast iron, I guess I'd do it anyway (I always season all iron). I don't see why you couldn't do this range-top, or do you have a friend who'd do this for you in an oven? I definitely wouldn't cook directly on the French top. That beautiful machined surface must last for years. Do wipe it after each use with a paper towel moistened with a little groundnut oil. Problems occur when there is no oily layer on the steel. You must also be careful about water splashed on the top--it will leave dark splotches. My sales rep told me that once a year or so he takes the top out in the yard and polishes it to a new bright finish, but it's a BIG job. Pamela

RE: Lacanche Ranges Part 9
· Posted by: Zolablue (My Page) on Tue, Jan 27, 04 at 12:13
Oh, gosh, thanks so much for this info, Pamela. How would I have known! My goodness, do I sound like a true hick from Nebraska asking if we can cook pancakes on our French top! LOLOL! Oh, that is giving me a really good laugh. ;^D (I'm not really a hick I just sound like one here all the time...hayuk! :o) I seem to remember way back one of the first Lacanche owners talking about seasoning that grill plate. She mentioned putting it in her oven but she only had her Cluny so it did not fit. I was cocking my head at that time thinking I would have never thought of that either. I do still have my wonderful Corning smooth top hooked up to boil my water in no less than an hour (:o) so I'm sure it would be a good job to pop it in that oven if I need to. I can also check with Art Culinaire. Thanks a bunch! :o)

RE: Lacanche Ranges Part 9
· Posted by: lorieanne (My Page) on Tue, Jan 27, 04 at 12:25
Does anyone on this thread have the Volnay? I read a while ago about someone ordering one. I may have to order this as the cluny + 1 may be too large for my space and I love the idea of the warming cabinet. lorieanne

RE: Lacanche Ranges Part 9
· Posted by: swissmiss (My Page) on Wed, Jan 28, 04 at 8:26
Yes, I have a matte black Volnay. It's still crated and stored in my parents' garage ... waiting patiently for it's new home in the house we're building. I got the Volnay because I want a wall oven; the Volnay oven will be our secondary oven.

RE: Lacanche Ranges Part 9
· Posted by: lorieanne (My Page) on Wed, Jan 28, 04 at 11:42
swissmiss, This is exactly what I am thinking. Which wall oven did you get as I am also looking at them. I guess I can't fit the Cluny+1, so the Volnay is my next choice. Did you get the brass and stainless or crome and stainless? Did you do any other research on them other than with this forum(see one in person?) lorieanne

RE: Lacanche Ranges Part 9
· Posted by: swissmiss (My Page) on Wed, Jan 28, 04 at 16:09
lorieanne, No, I haven't seen one in person, so it's a leap of faith albeit with much comfort from happy forum folks. We were living in Zurich when I ordered it which isn't that far from the factory but somehow I never got there for a visit (3 kids and pregnant at the time). I got the classic brass/stainless. The wall oven decision is the hardest decision in my kitchen for some reason. It seems there is just no perfect oven. Seems the Wolf and Miele Masterchef ovens are well liked, but they sure are expensive and I just have this nagging feeling that a Bosch oven for half the price will cook food just fine. I thought the Miele oven we had in Europe was fantastic. On the other hand, the Wolf isn't as contemporary looking as many others, including the Miele and Bosch, and so I think it will look better in the same room as the Lacanche. My mom has DCS ovens (which, like the Wolf, don't seem as contemporary looking to me) and she has had trouble with them. I need to decide on the oven during the next week. Hmmm....

RE: Lacanche Ranges Part 9
· Posted by: lorieanne (My Page) on Wed, Jan 28, 04 at 16:37
swissmiss, You are looking at the same models as me!! I am going back and forth with the wolf and masterchef. I also think the bosch is much less expensive and may be fine. The price difference is quite significant. Which Miele model did you have in Europe that was so great? I also like the broiler on the Dacor as it has been below zero here for the last 2 weeks.( DH is not grilling steaks outside!!!) Too many decisions. I still am trying to justify the Lacanche and I need to decide quickly before the price increases. KD can't figure out why I don't just get a 48" range and call it quits. He isn't impressed with the looks I guess. I don't particularly like the massive looking all SS american models. I guess that's why there are so many choices. lorieanne

RE: Lacanche Ranges Part 9
· Posted by: stefoodie (My Page) on Wed, Jan 28, 04 at 17:34
swissmiss and lorieanne, i'm planning to get the miele. just have to have that rotisserie, plus with all the baking that we do around here (or did anyway, when our electric was still performing decently).... tell me about the bosch, if any of you decide to get it! stef

RE: Lacanche Ranges Part 9
· Posted by: lorieanne (My Page) on Wed, Jan 28, 04 at 20:41
stef, Have you decided if you are getting a lacanche or are you still looking at the other ranges? (bluestar I think) I like the price of the Miele better than the Wolf and I feel there may be more room for negotiation. One of the appliance dealers did say it was a pain to put the rotisserie together. Have you heard anything about this? I also like the idea of using the probe. I constantly open the oven to check the internal temp with my handy kitchen thermometer and I know I am just letting all the nice warm air out of the oven which defeats the purpose. lorieanne

RE: Lacanche Ranges Part 9
· Posted by: cooking_SB (My Page) on Wed, Jan 28, 04 at 23:08
Hi All: I am in a similar situation except I am getting the Cluny+1. I bake alot and wanted a larger electric convection oven so I am gettinga DACOR milennium model. The reason I chose this one is because I have had a dacor convection before and liked it alot. The second reson is this particular model has NO handle..In stainless steel it simply recesses into the cabinetry. I am putting it undercounter in the baking area. BTW my Cluny +1 is black with the chrome upgrade for trim (no brass). My kitchen is planned to be very vintage (classic) in appearance with Soapstone on the perimeter cabs and carrera marble on the island. The Dacor Millenium model while not vintage in appearance is not modern either,,it just sort of goes away. No rotisserie though and about $1700. Good luck Meryl

RE: Lacanche Ranges Part 9
· Posted by: luvice (My Page) on Wed, Jan 28, 04 at 23:39
i will post pictures soon. We need to have a tile mounted and then I can show off my lacanche :) I spilled chicken broth on the stainless top today and there is a little stain. Is there anyway to get it out. i guess it can't stay new and pristine forever! cathy

RE: Lacanche Ranges Part 9
· Posted by: tonper (My Page) on Thu, Jan 29, 04 at 16:08
swissmiss, Seems to be that we have something in common, we purchased our Lacanche in Europe. Well almost, I ordered a Cluny on January 5th, is supossed to arrive beginning of February, so almost there. A couple of weeks ago I posted a question about the differences between American and European Lacanche models but I dont think the community has any input on it. Did you have to ask for something special in order to take your range back to the US? gas, electricity, customs regulations, etc.? Any help will be truly appreciated. Tony. P.S.: I admire you girls, buying a Lacanche without seeing one. We went many times to the distributor before deciding for a model/color/accessories, etc. Anyhow, they are splendid. Cheers!

RE: Lacanche Ranges Part 9
· Posted by: nocalgirl (My Page) on Thu, Jan 29, 04 at 18:00
Can someone with a Cluny oven answer a question for me? I am wondering if the oven rack has an angled lip at the back, or if it is flat. I have a few things that are just a hair under 18" long, and I'm wondering if all that space is usable. Thanks! Rachel

Revision to above
· Posted by: nocalgirl (My Page) on Thu, Jan 29, 04 at 21:13
Make that 16", sorry.

RE: Lacanche Ranges Part 9
· Posted by: lorieanne (My Page) on Fri, Jan 30, 04 at 13:24
Everyone, I have done it!!! We ordered our Black Volnay today. I can't wait. DH says, I better like it!!! Now on to the electric wall oven. At least one decision is done but it took a long time. Thanks for answering all my questions. I hope all the other decisions don't take this long or I will be old and gray before my kitchen is done. LOL lorieanne

RE: Lacanche Ranges Part 9
· Posted by: Momto4Kids (My Page) on Fri, Jan 30, 04 at 13:42
Lorieanne! I am SOOO excited for you! When is it scheduled to arrive??! Haven't *we* (?!!) already decided on your honed-white marble?!! Your kitchen is going to be beautiful. Electric wall oven, hmmm...where did that thread go? Again, congrats on your Volnay! Deb

RE: Lacanche Ranges Part 9
· Posted by: lorieanne (My Page) on Fri, Jan 30, 04 at 14:04
Deb, They say it will be Mid May. It will be resting in the DR for a while, I think. The counter decision is made!!! I just need to run it by DH who does not have a clue that it is frowned upon by everyone. He has let me do all the research and decision making. He just wants to see the numbers, oh and have Ice and Water through the fridge, but I think I have a way around that one.(A chilled water dispenser at the sink) LOL Well, I have to go pack for our weekend of skiing. No kitchen stuff for a few days. My brain needs a break. lorieanne

RE: Lacanche Ranges Part 9
· Posted by: Zolablue (My Page) on Fri, Jan 30, 04 at 14:08
Lorieanne - Congratulations on making what I know is a tough decision! Hey, you guys, I did not do a great shine job on my Lacanche before snapping these photos (:o) but I finally took a few pictures to hopefully it will help some of you who have questions on how the French top looks or oven size. I used a Pepsi 24-pak and a roasting pan to try and show some perspective although I know it is still hard to really get the idea. I really should try the Pepsi one again because I had one with it shoved all the way to the back of the oven and it showed how much room there actually is in there (even though we know these ovens definately are your smaller versions) but it was too blurry. :o) Let me know if you have any other questions or have an idea for a better photo comparison.
Here is a link that might be useful: Zolablue's Lacanche photos

RE: Lacanche Ranges Part 9
· Posted by: Momto4Kids (My Page) on Fri, Jan 30, 04 at 14:20
Z-Argh!! I can't see the photos! Major bummer! I fell like an addict who needs a fix!

Does this one work?
· Posted by: Zolablue (My Page) on Fri, Jan 30, 04 at 14:28
What did I do wrong? I'm new at this. Let me try again. Sheesh! :o)
Here is a link that might be useful: Hopefully Zolablue's Lacanche

RE: Lacanche Ranges Part 9-Again
· Posted by: Momto4Kids (My Page) on Fri, Jan 30, 04 at 14:34
WOWEEEE!!! Oh wow! That is beautiful! Hey, could you open one of those drawers and take some kind of shot of that?! Oh my, how can you stand it?! I know you've hit a BIG bump, but is there any way to get this hooked up and operable? I'll come help you rip out the old one!

Drawers, yes...I'll photo
· Posted by: Zolablue (My Page) on Fri, Jan 30, 04 at 14:39
Yowsa! I didn't think it was looking too good. Must be all the mess we have from ripping off that old wallpaper and the general feeling of "will we ever get this going"...!!! No way to hook it up and if you saw our current kitchen (not ours - the one that came with the house :o) you'd understand. Yes, I'll go shoot the drawers. I keep forgetting about those. Stay tuned...

Photo
· Posted by: Zolablue (My Page) on Fri, Jan 30, 04 at 14:52
Okay, just uploaded it so let me know if that is what you wanted. It is hard to get a good shot because of where the Lacanche is sitting. Can you tell the drawers size at all? They are not full extension drawers! LOL.

RE: Lacanche Ranges Part 9
· Posted by: swissmiss (My Page) on Fri, Jan 30, 04 at 15:42
lorieanne, congrats on your decision to buy the volnay. Which model did you order? I went to Expo yesterday and measured the Bosch oven. It is just too small given that the Lacanche oven isn't that big. I did see what appeared to be a redesigned Jenn Air oven that was the same dimensions as the Miele for at least 1k less. It was around $1500 (compare that to the $3100 wolf!!!). It even had a recessed bottom element and broiler. Design-wise it's pretty darn good looking too. They also make a "pro style" model that wasn't on display. Your kitchen sounds familiar. We are also braving honed carrera marble on our island. Enjoy your ski trip and break from kitchen issues(we just returned from a week in Park City UT). tonper, I ordered our volnay while we were living in Europe, but I ordered it from the US distributor because I was afraid of not getting the UL listed model for insurance reasons. I even called the factory to see if I could buy a UL listed/USA version direct from the factory but I was told it was not possible. Perhaps you found a way around this?

RE: Lacanche Ranges Part 9
· Posted by: nocalgirl (My Page) on Fri, Jan 30, 04 at 20:19
Zolablue - that you so much for the incredibly helpful pictures. They are the most useful bit of infomation I can remember getting. I feel so relieved to see that the ovens aren't nearly as small as I had pictured. I have measured every single thing I ever put into the oven and have found few pieces that wouldn't fit, but nothing has put my mind at ease as much as those pictures. THANKS. I had talked myself out of the Cluny 1400 and Lacanche in general all morning, saying it was too wide (I had originally planned for 48"), I could just get the Wolf and save money, I haven't seen it in person etc. etc. I felt so sad all afternoon that by 3 I knew I was making a mistake. I have blue painters tape marking out space all over the kitchen, and can see that even with 55" of range I will still have plenty of space for cabinets/storage/counterspace. As many of you know, today was time to fish or cut bait as prices go up starting Monday. I called Stan and did the deed! I feel such a sense of relief! He even gave me an out clause since I am going to see one in person next week. That pretty much sealed the deal. Looks like it will be here sometime in May and will likely spend some time in my family room before installation. For anyone else on the fence - I guess Art Culinaire will be open tomorrow to take last minute orders before the price hikes go into effect. Thanks again Zolablue - helpful as always.

RE: Lacanche Ranges Part 9
· Posted by: Momto4Kids (My Page) on Fri, Jan 30, 04 at 20:39
Nocalgirl--wow! Congratulations to you, too! So exciting. I'm so envious of those of you who are getting yours so soon (relatively speaking!). What a wonderful way to end your day!! Marble & Lacanche-It seems a lot of us are doing both! Wow! There will be some fabulous pictures to look forward to! Can't wait! Deb

RE: Lacanche Ranges Part 9
· Posted by: spacific (My Page) on Fri, Jan 30, 04 at 22:01
just adding a note that I too am in the Lacanche and marble club. Provence yellow cormatin is just waiting for it's home to be built. Zolablue, isn't it making you crazy with the range sitting there. Mine's in a client's warehouse.

RE: Lacanche Ranges Part 9
· Posted by: postquake_angela (My Page) on Fri, Jan 30, 04 at 23:22
Just one word, Zola -- WOW! Never occurred to me that the stainless would be so pretty. It's like a giant piece of jewelry! It's amazing how different it looks from all the other stainless ranges out there. Here's a Lacanche newbie question: is it possible to do a truly "bespoke" Lacanche with one cluny-sized oven and one sully-sized oven? Seems like it would solve alot of people's oven-size issues.

RE: Lacanche Ranges Part 9
· Posted by: tonper (My Page) on Sat, Jan 31, 04 at 8:24
swissmiss, What's a UL listed model? Maybe something obvious but I am clueless, sorry. I think I'll stay in Europe for a long time, that's why I purchased the Cluny European version. Of course if we return to the US, then probably the problems will start for us, I guess. Other benefits we had is price and delivery time. The Cluny arrived yesterday, just 25 days after ordered. Of course installation is another story, I am still waiting for the plumber to extend the gas connection, the tile guy to do his job and the electrician to do his. I need a drink or I'll go mad ;-) BTW is a carbon-copy of Zolablue's. Tony

More photos added...
· Posted by: Zolablue (My Page) on Sat, Jan 31, 04 at 13:48
I just added two more photos showing the 18,000 BTU burner under the "manhole" cover and also a closeup shot of the same. Hope this also helps. nocalgirl - I can't tell you how much it means to me if I can help even a tiny bit. I feel so inept compared to most people on this forum and I know how grateful I am for every little tidbit someone tosses me! :o) Congratulations on your choice. It is nerve wracking but also a relief. It is even more of a relief when you see this beautiful range in person because pictures don't do it justice. postquake angela - I can't answer that question. I would doubt that can happen but you never know so you might want to call AC and inquire. And funny, what you said about it looking like a piece of jewelry. That is what I always think of myself! tonper - UL approved is to meet USA and Canadian safety standards. That is one reason for the cost differences because they are made according to our standards.
Here is a link that might be useful: French Top Opening...

RE: Lacanche Ranges Part 9
· Posted by: goodfun58 (My Page) on Sat, Jan 31, 04 at 17:25
Zola-blue, I have looked high and low for the magazine that you said showed the Lacanche and elan oven. Is it possible that you could scan it and post it or send it to me via email? I was at Borders this a.m. looking one more time before I posted this. I did find a layout in a British mag. that showed a beautiful British kitchen in white with white Lacanche range. So, no oven, but it was a great kitchen. my email is goodfun58@adelphia.net thanks Sue

RE: Lacanche Ranges Part 9
· Posted by: carolgnj (My Page) on Sat, Jan 31, 04 at 22:09
Zolablue, Sorry to take so long. I have been cooking since May (installation) with no interruption. I didn't really start baking in earnest until Thanksgiving, when I noticed that baked goods were taking a lot longer...then with the holidays, it took a while to get this to the top of the "to do" list. AC has always been very responsive.

RE: Lacanche Ranges Part 9
· Posted by: Zolablue (My Page) on Sat, Jan 31, 04 at 23:12
Goodfun58 - I made a new album called Kitchen Collection so I can post miscellaneous pictures and I started it with those pictures so here you go!
Here is a link that might be useful: White Elan and Lacanche Cooktop...

RE: Lacanche Ranges Part 9
· Posted by: tonper (My Page) on Sun, Feb 1, 04 at 10:47
Zolablue, Thanks for the info. I think the price difference has more to do with the transportation and import taxes in the US. Anyhow if the safety standards are so strict I'll guess I'll have to sell the Lacanche with the house when our time's up in Europe, snif, snif. Included is the price list for Lacanche, not included is the VAT tax, a whopping 21% At least we got a 10% discount from the dealer.
Here is a link that might be useful: 2003 Lacanche Price List in Belgium

RE: Lacanche Ranges Part 9
· Posted by: goodfun58 (My Page) on Sun, Feb 1, 04 at 12:20
zolablue, Thanks ever so much for posting the photos. I will have to call the elan dist. again and try to pry some more information from them. It was a very disappointing conversation previously. See the Lacanche range top makes me want to get on with the kitchen. I must admit I have been side-tracked recently and have done nothing. Stan, emailed that the top is ready to ship. So, I need to get on the ball pronto. Your cluny is beautiful. I ordered the ss w/brass rangetop, so seeing yours lets me know what mind will look like (except for the ovens of course). Aren't we going to have fun???? Thanks again, Sue

RE: Lacanche Ranges Part 9
· Posted by: Zolablue (My Page) on Sun, Feb 1, 04 at 14:27
spacific – YES, it is driving me nuts walking past that Cluny just sitting there! It's ridiculous that it is taking so long and I would have bet my life we’d have been done months ago. If you saw my current kitchen you’d probably faint. I honestly feel like we’re camping because we are so limited but, hey, what can you expect out of a 35-year-old Corning smooth-top range! LOL. tonper – Yeah, I’m sure there are a lot of factors that go into the price difference and I don’t know how the European standards vary from the US & Canada in how they have to build them. I checked out your Lacanche pages and OMG I had no idea they make an electric range. I never heard of that. I can’t even picture it to tell you the truth. Interesting! goodfun58 – You’re more than welcome – glad I could help. And don’t worry if your cooktop sits there for a while. You’ll have a long time to catch up with me since our Cluny has been sitting in our DR since the first of June! carol - Please keep us updated on your progress, okay?

RE: Lacanche Ranges Part 9
· Posted by: percheron (My Page) on Mon, Feb 2, 04 at 0:50
For everyone looking for a wall oven to be as pleasing to look at as the Lacanche, take a look at the Heartland built-in wall oven. Even though I belieive the Cormatin will fill all of our needs (it is set to arrive the end of March - but the house will not be finished for some time), I saw a picture of the Heartland in a catalog and thought it complemented the Lacanche beautifully.

RE: Lacanche Ranges Part 9
· Posted by: AngelaTX (My Page) on Mon, Feb 2, 04 at 12:13
Hello Everyone! This is my first post but I have been reading this forum for months. As a result, on 11/17 I ordered a stainless/brass Cluny 1400. Of course it's not in yet, but our house is not ready for it anyway. I cannot wait! Just wanted to thank everyone for their input. Angela

RE: Lacanche Ranges Part 9
· Posted by: Zolablue (My Page) on Mon, Feb 2, 04 at 18:21
Great, AngelaTX! How exciting you are getting the Cluny+1. That is really wonderful and I agree this forum is incredible. Please keep us posted on your progress. We need more finished Lacanche kitchens! :o)

RE: Lacanche Ranges Part 9
· Posted by: downtowner (My Page) on Wed, Feb 4, 04 at 3:08
Better than only grilling is the technique of using the grill briefly to mark the food and finishing it in the oven at 375-400. This works for meat, fish & veggies. This is true of both the Lacanche grill and the trusty old Lodge grill pan. String beans finished in the microwave were better than asparagus cooked completely on the grill. Unlike the Lacanche grill, the Lodge pan can be stuck directly in the oven. French top is taking some getting used to. You can't turn the burner on full and hope to get a slow simmer anywhere on the plate. So you have to learn how the plaque reacts to different settings, and then how rapidly it reacts to changing the setting of the burner. One thing works perfectly. When I try to make an entirely new style of dish or cuisine on the Advantium or the Lacanche, which I am just starting to get used to, the results are guaranteed to be inedible. "How are the pureed flageolets with roasted garlic?" DW: "Taste it."

RE: Lacanche Ranges Part 9
· Posted by: Zolablue (My Page) on Fri, Feb 6, 04 at 10:24
One thing I wanted to mention again to those who have just purchased a Lacanche or may be close to purchasing to ask about the "island spacer" to use in place of the one that comes with the range. I posted about this in previous threads but thought it was worth repeating here. This is not only if you are placing the range in an island but also for wall placements. If you notice in magazine pictures this is the way you see it installed. If you do not wish to have that stainless steel spacer piece that will come up the back of the wall about 4 - 5 inches you need to purchase the island spacer that is about 2 3/4" deep and sits flush so it will not interfere with your backsplash. This is an additional purchase of $150 unless you can get AC to toss it in. :o) It can be purchased anytime because they are made for AC in Washington and they ship it directly to you.
· Posted by: Sharon_45 (My Page) on Thu, Feb 12, 04 at 15:01
Thanks, Zolablue. I have saved your reminder and appreciate the help. Sharon

RE: Lacanche Ranges Part 9
· Posted by: kitchen_nut (My Page) on Fri, Feb 13, 04 at 20:01
Hi all, you guys are so inspiring I had to join in. I ordered a white Cormatin a couple of weeks ago and after reading your comments, I'm even more excited. Any ideas on where to get a nice white enamel backguard, maybe hand-painted with a flower or two?

RE: Lacanche Ranges Part 9
· Posted by: Zolablue (My Page) on Mon, Feb 16, 04 at 23:15
kitchen nut - How wonderful for you! I will be very interested to see that Cormatin in white. It will be beautiful! I'm sorry I cannot help you in regards to the backguard. Perhaps someone else will be able to do that for you. Keep us posted. :o)

RE: Lacanche Ranges Part 9
· Posted by: spacific (My Page) on Mon, Feb 16, 04 at 23:33
Yeah! another Cormatin. Congratulations kitchen nut.

RE: Lacanche Ranges Part 9
· Posted by: Zolablue (My Page) on Tue, Feb 24, 04 at 2:28
Just wondering where all the Lacanche people have gone. Has anyone done a recent install? Also, Carol, if you see this I hope you've had some luck with your ovens. I agree AC is a great company and I need to touch base with them myself and see if they remember I still have a Cluny to install hopefully in the next few months!

RE: Lacanche Ranges Part 9
· Posted by: tonper (My Page) on Wed, Feb 25, 04 at 3:36
Hello All, My SS Cluny was installed on February 10th. We noticed several things: one of the drawer handles was scratched, the left drawer was not aligned and the Lacanche sign had also some scratches. In addition the gas output was too high. We called suport and the technicians came within one week and repaired/exchanged everything. After two weeks of intesive cooking I have these comments: Stainless steel is nice but spots can be seen everywhere so the range requires constant cleaning. The plaque coup de feu (french top) went black after seasoning and gets rusty if you leave drops of water on it. The oven doors get really hot if used for long time, be careful with the kids! For me it's cumbersome to light up the fire, I have to leave the knob pushed a few seconds and release it slowly or it will turn off. Well these are my thoughts about it. Despite all the points above I wouldn't consider going back to my previous situation (electric range). The power of the Lacanche is superb. Cooking is some much fun now. The technician gave us a few hints: To clean the coup de feu use vinegar and if there is rust use the finest sand paper to scour away the dirt (of course lift the plaque from the range, and be careful weights half a ton) To clean the ovens you should do it the way the French chefs do it: they put a pot of water inside of it and the switch the ove on. This will soften the grease and help the cleaning. He also mentioned the Lacanche is supposed to look old after a while (coup de feu going black...) so I better get used to the idea. I want to thank all of you for the responses and ideas you posted. Cheers and bon appétit/smakelijk!

RE: Lacanche Ranges Part 9
· Posted by: Sharon_45 (My Page) on Wed, Feb 25, 04 at 16:54
Cheers to you too and congratulations on the new range. The switch from electic to gas will be marvelous. I have had both and have never been happy with electric burners. I read something else on the web about the burner handles getting too hot to touch as a result of heat from the oven. Is this a problem too, and has the outside door on your oven gotten so hot that it would cause a blister or a burn mark if you touched it briefly? Thanks for your update.

RE: Lacanche Ranges Part 9
· Posted by: nocalgirl (My Page) on Wed, Feb 25, 04 at 19:46
I have a question for anyone with a Cluny 1400 or Sully (55 in. wide). What are you using to vent? Did you use a liner and have a custom hood made? Does anyone have the Lacanche hood, which seems to be the most expensive option possible? I guess I will have to go up to a 60" hood, which is so very, very wide. Those extra few inches make a difference! I am just afraid that there will be this wide, but stubby mass in the kitchen - our ceilings are only 8 ft. I will have cabinets on either side of the range and don't really have the space for an alcove. Any photos/tips/ideas would be greatly appreciated. Thanks! Rachel

RE: Lacanche Ranges Part 9
· Posted by: tonper (My Page) on Thu, Feb 26, 04 at 2:30
Sharon, I had the ovens on high for more than an hour. The doors were very hot, specially the convection oven. No blisters or marks but be careful! The top handler also gets hot I guess because of the hot air coming out (?).

RE: Lacanche Ranges Part 9
· Posted by: Liz_VT (My Page) on Thu, Feb 26, 04 at 7:09
Tonper- From someone who is obsessing over the pros and cons of purchasing a french range and is valiantly trying to objectivly evaluate the pros and cons of them (in the face of all that beauty and style), I sincerely appreciate your willingness to comment on the details of your newly installed Lacanche. Thank you, and have fun with it. Liz

RE: Lacanche Ranges Part 9
· Posted by: anna_chosak (My Page) on Thu, Feb 26, 04 at 9:24
I read something else on the web about the burner handles getting too hot to touch as a result of heat from the oven. Is this a problem too, and has the outside door on your oven gotten so hot that it would cause a blister or a burn mark if you touched it briefly? I have the Cluny with non-convection electric on one side. The oven doors do get hot if the oven's on for a long time but not hot enough to cause a burn, IMO. The brass ends on the oven handles also get hot--again, not enough to burn, just enough to be uncomfortable if you leave your hand on it too long. The actual handle, which is chrome, does not get hot. I've never had a problem with the knobs for the burners getting hot.

RE: Lacanche Ranges Part 9
· Posted by: JacksMommy (My Page) on Thu, Feb 26, 04 at 12:23
Hey Tonper, I haven't installed my Sully yet. Your post kinda bummed me out. Is there anything to look forward to or should I kick myself for not choosing the Wolf? I have young kids so the hot stove worries me!

RE: Lacanche Ranges Part 9
· Posted by: Zolablue (My Page) on Thu, Feb 26, 04 at 12:50
Tonper – thanks for the info on your Lacanche and keep us posted. We love to hear stories about actually cooking on them and not just walking past them uninstalled like so many of us are doing! As for the stainless steel and the French top isn’t that stating the obvious? What I mean is that SS does need to be cleaned and may show marks more than other finishes and as for the French top it is supposed to do just what it is doing. (I was going to resist the urge to say my SS cookware gets just awful when I put food in it to cook...LOL. Sorry, I'm in one of those silly moods today! :o) You might want to check the above post at January 23, 22:08 by Pamela1 who is very knowledgeable about French ranges (among other things) and she posted very good advice about how to care for the French top. An important part of that is to ensure you always keep a film on it to keep it from rusting. Her posts are always so helpful and that one in particular because I’d never heard of having to "burn off" an oven. Anyway, check it out. As for the heat of doors and knobs, I remember this being mentioned but don't remember that it rendered the range a danger so I’m going to go back and see if I can find some info on that in other posts. It would certainly be something to consider if one has small children however I can't imagine allowing any children around such a machine any more than you'd allow them to get in the car a drive off. :o) We do not have rugrats so that part isn’t a worry for us admittedly however I do have fears of my most beautiful NFO’s jumping up on the HOT French top before it cools down and turning themselves into crispy cats. That would not be a pretty thing and in our house La Chat is not a dish we want to serve! :o)

RE: Lacanche Ranges Part 9
· Posted by: anna_chosak (My Page) on Thu, Feb 26, 04 at 12:59
What? You don't like Chat Brulé? ;-) I have two kids, 10 and 5, and the hot oven doors have not been a problem. One side is also fully exposed right now, as we have yet to remodel the kitchen. There have been no burns or even ouchies, and they're always running around when we're cooking. Re cleaning the cooktop: I use a soapy sponge to clean and rinse off as best I can with a wet sponge. Then I use the lemon oil and it polishes up beautifully.

RE: Lacanche Ranges Part 9
· Posted by: Zolablue (My Page) on Thu, Feb 26, 04 at 13:47
Hmmm, Chat Brule, well...maybe! Naw! I guess I do not expect perfection in anything and therefore I am not often disappointed. Also, is it just me or does anyone else agree it seems kind of silly to worry over a range actually getting hot. I mean, isn't it supposed to? :o) I know, not the knobs so that it cannot be touched but I dunno. I think all this worrying over the Lacanche is for people who don't really want one and really should not buy it. It is a French industrial range and therefore will not be anything like our American ones.

RE: Lacanche Ranges Part 9
· Posted by: spacific (My Page) on Thu, Feb 26, 04 at 16:18
Zolablue, You don't know how many times I wanted to make comments as you did but held back. Bravo! There are many types of ranges out there with many types of features. Professional-style ranges (either french or american or whatever) by design have greater output and therefore can get hotter---they're supposed to! My simple tea kettle's handle gets hot when I heat water, yet my 3-year-old son knows not to touch it or the flames or oven doors. Children (and pets) are not stupid. They learn the meaning of "hot" really easily.

RE: Lacanche Ranges Part 9
· Posted by: tonper (My Page) on Fri, Feb 27, 04 at 3:43
I agree with all of you, ranges are supossed to get hot, that's what they are for. I only mentioned it as a precaution, specially for the kids. I have a two years old girl, she basically ignores the Lacanche but I'm always keeping an eye on her... I am just an over-protective father, I admit it. We have two "chattes" and a little "chien", yesterday I saw one of the cats on the French Top, obviously it was off. She'll soon learn no to get there ;-) Once again, I wouldn't consider having another range. Tony

RE: Lacanche Ranges Part 9
· Posted by: spacific (My Page) on Fri, Feb 27, 04 at 9:59
Tony, Yep, that's our job. My three-year-old constantly wants to help in the kitchen, so I'm always on high alert. But he's learning so much, it's a joy to see him have an interest in cooking.