Sunday, May 15, 2005
Lacanche Part 2
Lacanche Part 2
· Posted by: hardwarehack (My Page) on Wed, Dec 11, 02 at 11:42
Well, it looks like Lacanche is getting more and more popular in these parts - we now have no fewer than FIVE additional *active* threads on the subject, plus one or two that have scrolled off the Forum! Quite remarkable IMHO... was it really James' post in the old AGA thread that got all this going? :) Anyway, to try to provide some vague semblance of organization to all this, I've provided a "blanket link" below to all the other Lacanche threads. Although the main current thread is supposedly "Lacanche Range Part 3", the others are also quite active, so I guess feel free to post to whatever thread most strikes your fancy... Thanks, --Tom.
Here is a link that might be useful: Forum Lacanche threads
RE: La Canche Range
· Posted by: hardwarehack (My Page) on Mon, Dec 30, 02 at 4:26
It's hard to believe that this "new" Lacanche topic has now become one of the longest-running subjects in the Forum! I've lost track of how many people have either ordered, or are seriously planning to order in the near future... is anyone here keeping a list? :) Anyway, note that I've re-copied some of the old info into another Lacanche thread, in an ongoing effort to keep useful reference data handy while at the same time reducing the total number of current threads. Again, please follow the link below to post additional follow-ups in the latest Lacanche discussions... Thanks, --Tom.
Here is a link that might be useful: Forum Lacanche threads
Lacanche Range - Part 2
Posted by hardwarehack (My Page) on Mon, Oct 14, 02 at 14:40
Please continue discussing these premium French cooking appliances in this thread... Thanks, --Tom.
Here is a link that might be useful: Lacanche Range - Part 1
Follow-Up Postings:
· Posted by: sds1234 (My Page) on Mon, Oct 14, 02 at 20:57
Hi, Could anyone who has used a Lacanche please tell us of anything you would change on it if you could? Due to the previous thread, I sent for the literature and would love to hear anything you might change (or couldn't live without for that matter) Thank you for your help! Stacey
· Posted by: carolgnj (My Page) on Thu, Oct 17, 02 at 11:02
Don't miss all of the LaCanche chatter going on in the Wolf vs. Aga thread:
Here is a link that might be useful: Wolf or Aga Range?
· Posted by: FlyingFlower (My Page) on Thu, Oct 17, 02 at 14:31
All this talk of Lacanche I finally had to take a look to see what it is. WOW, that is some stove! Looks like the Diva mentioned on another thread. Wouldn't I love to have that in my kitchen! How much does a beaut like that set you back?
· Posted by: mktsurf (My Page) on Thu, Oct 17, 02 at 14:37
Which model you looking at? bruce
· Posted by: ysop1016 (My Page) on Fri, Oct 18, 02 at 14:48
Chardon, It's mid-Oct. Did your Cluny arrive? We ordered our Vent-a-Hood and it won't be delivered for 6-8 weeeks. The backsplash with warming trays is only 141/2 long so I guess that we'll need to add an extra piece of SS. Did you get the warming lights and pull down shelves? Can't wait to hear your news.
· Posted by: chardon (My Page) on Fri, Oct 18, 02 at 15:02
Funny you should ask...I just posted to the Wolf/Aga to rshuey to see if she got her delivery as scheduled. No, I haven't. I just got an email the other day that they were running behind. I was suppose to originally have it mid October and now it looks like mid November. I'm so bummed. My cabinet rip out starts tomorrow. My kitchen designer said it shouldn't be a big deal as long as the measurements are what they say they are! She might even wait to put one small end cabinet in until later to make sure. I'm just nervous about the granite templating. Do you think that will matter? Our Vent-a-hood was running late too! My kitchen designer said that the manufacturers usually slow down around the holidays and end up disappointing a lot of folks. I think our hood is a very basic one--just a liner, so no warming lights or shelves. Yours sounds awesome. I did get a separate warming drawer, hoping that will do the job! Any news on your Cluny? Were you hoping to host for the holidays? It's looking like Christmas and not Thanksgiving for me!
· Posted by: janeb_md (My Page) on Fri, Oct 18, 02 at 15:12
chardon - which model are you getting? Did you get a ventahood liner or a complete hood? I'm still torn between the Vougeot/Volnay and a Viking 36". I keep going back and forth. I thought I'd decided to go w/the Viking until I saw a beautiful Lacanche this weekend (much bigger than I have room for -- or can afford).
· Posted by: rshuey3 (My Page) on Fri, Oct 18, 02 at 22:29
Janeb Which model of the Lacanche did you get to see the past week?
· Posted by: Bosche (My Page) on Sat, Oct 19, 02 at 0:34
Well a bit of news. Spoke with Stan today at Art Culinaire. We got to talking about my new house construction and all of the containers that will be crossing the "pond" for this house and lamenting the lost opportunity to slip my Lacanche into one of them (stone from Germany, doors and windows from Italy). Anyway to get to the point, he let me know of a price break opportunity. You see these ranges are usually air freighted from France tres cher, nes pas??? There is an opportunity for those interested and not in a great hurry (as in April delivery), to save quite a bit on the shipping costs (esp, if you live on the left coast) if we can get enough of us to fill a shipping (sea-going freighter) container. Stan says 10 min ranges to be worth it. Transit takes 28-32 days. A 20' container costs $2610 and can handle 19-25 stoves. Delivery charges from Lacanche to port may apply. Each Lacanche owner must agree to split freight costs equally amongst the other participants. Size and weight restrictions do not apply, as the container price is the same, whether we have 5 or 25 ranges inside. In addition you will be responsible for overland freight charges from the State of Washington to your home. The more ranges in there the less each of us pays. So, if you are interested, we need a cut off date to get the orders in to see if we have enough interest. Stan suggested Nov. 15 with a delivery time frame of mid to late April. To give you an example of savings, I am considering the Sully or Fontenay . Air freight charge is $1295 and $1395 respectively. For boat I'd pay $250 or less to get it to Washington and then I'd pay to have it shipped down to SF area, which I suspect is quite a bit less than $1000. Interested??? Call Stan and let him know. Let's see if we can save ourselves some $$$$$ here. Your mission should you choose to accept it.
· Posted by: chardon (My Page) on Sat, Oct 19, 02 at 10:54
Hi Jane--last post didn't stick! Was wondering what you finally decided. Is the Cluny not an option? I shopped the 36" Viking locally and found it to be more costly than the 40" Cluny. The Viking is a beautiful range, but for the money I wanted the "WOW" factor. Maybe my local appliance dealer is pricey, but I think the Viking was going to run close to $8K with tax and installation. I'm just going with the liner; we're building a stucco hood around it. Good luck making the leap whatever you choose!
· Posted by: reglilly (My Page) on Mon, Oct 21, 02 at 9:06
Bosche, Thanks for following up on this. If the things are coming from France by ship, I'd think it would be a lot cheaper for them to come into the east coast. I'm definitely interested in this. How many others are there willing to jump on board? reg
· Posted by: janeb_md (My Page) on Mon, Oct 21, 02 at 10:04
chardon - I'm torn between the Cluny and the V/V models - I like the idea of the 2 ovens, but the Cluny's seem really small - I'll have to measure them against my existing one. (standard 30" GE). I'm surprised about the pricing on the Viking; the quotes I'm seeing (at least via the web) put the 36" dual-fuel version (w/grill) at least $1k less than the Lacanche (the v/v models). Maybe that's because I want a model with a convection oven and blue or white enamel, and then there's shipping, of course. (on the other hand, no taxes...) Stan is sending me a video and paint chips this week, and I'll have to make up my mind fairly soon. After reading your post, however, I think I should get some real-world quotes on the Viking, not just off the web. (I also like the idea of the Viking's gas grill better than the Lacanche cast iron one, but it's not a deciding factor. However, space is a factor - the 40" Lacanche, with a slightly larger hood, may be a little too much for my small galley kitchen. Even 4" makes a difference.) I'm not really sure which model I saw the other day, except that it was a lot bigger than anything I could have room for - I think it was the Sully + 1, with an extra set of electric burners. It was gorgeous, and the owner raved about it. Another question for those of you who have the range - which configuration did you get on top, the one with the permanent simmer plate or the one with the center burner and the removable plate? If you got the permanent plate, how do you like it?
· Posted by: EdFrola (My Page) on Mon, Oct 21, 02 at 10:56
Reglilly - I live on the east coast (DC Metro) and interested in the Cluny or Sully. My concern is the Cluny’s ovens are too small and the Sully is too large. My other option is the Dacor 48” duel fuel.
· Posted by: chardon (My Page) on Mon, Oct 21, 02 at 11:30
Hi Jane-yes my comparison was the matte black Cluny (less than color) with dual fuel, but no convection, against the Viking. I was also comparing Viking w/tax out the door vs. Cluny with no tax. In all fairness, I believe the quote was high 7K, not quite 8k. I chose the removable simmer plate because we also do a lot of Wok cooking.
· Posted by: rshuey3 (My Page) on Mon, Oct 21, 02 at 14:36
Jane I have the Sully+1 with the simmer plate over a 18,000 btu burner and an open 18,000 btu burner, 4 13,500 btu burners, a 10,000 btu and a 5,100. btu burner. I also use a diffuser on the 5,100 to hold things warm but not simmering.
· Posted by: reglilly (My Page) on Tue, Oct 22, 02 at 9:50
EdFrola -- I too have some misgivings about the small (20") oven sizes of the Lacanche (an email I got from a woman at Art Culinaire was surprisingly aggressive against 'oversized American ovens,' which seems odd for a manufacturer that models themselves on professional appliance -- which typically have very wide ovens). There are some stoves between the Cluny and Sully. The Chateauneuf is 43-1/2 inches (1105 mm), so you might consider that one. If I don't go with Lacanche, I'm definitely going with a Wolf. BTW, at Click-4-applicances in England you can get a Cluny for 2,636 pounds ($4,079), and I've seen places that are advertising "special price reductions" for the fall, so it seems that competition has served the consumer well in England, and Art Culinaire's claim that Lacanche isn't interested in volume production doesn't seem a sufficient explanation for why their prices are sky high, relatively speaking -- even with shipping thrown in.
· Posted by: mpeery1096 (My Page) on Tue, Oct 22, 02 at 17:57
Is anyone concerned about 40" ranges being somewhat outside the norm? If you get tired of the Cluny and want a different make range, there are very few manufacturers making ranges in that size. Do you feel somehow locked in? I thought about getting a 40" stove but if I ever wanted a 36" range, I'd have to use a cabinet filler -- 4" of the countertop wouldn't match the rest or would have a very noticeable seam. Thanks for your comments. - Mary
· Posted by: EdFrola (My Page) on Tue, Oct 22, 02 at 19:30
-Reglilly Most of my concerns are with the small ovens, not the 40" range. For arguments sake my alternative is the Dacor 48" duel fuel or the Sully. Overall Dacor Epicure 48”: L47 7/8" x D29 1/8" x H36 Cluny: L39 3/8" x D24 5/8" x H36" Sully: L55 1/4" x D24 5/8" x H36" Internal (usable) Oven Size Dacor: Large Oven: W27" x D21 1/4" x H15": Small Oven: W15" x D21 1/4" x H15" Cluny: Both Oven Sizes: W15 3/4" x D17 3/4" x H12" Sully: Both Oven Sizes: W21" x D17 3/4" x H12" The Cluny's ovens are much smaller then the Dacor’s and the Sully's. In fact the Sully's ovens are about the size of Dacors 27" wall oven or the small oven on the 48” range. However, the Sully is over 55" long.... &%^(*&(^ I seem to be missing something. Twice the price of the Cormatin, so Cormatin + Cormatin = Sully (in size, but more in price)! Bottom Line: All but three of my cookware will fit in the Cluny and all with fit in the Sully. How may times do you have something very small in the oven? How large is your largest cookware? Will it fit (remove lid)? Still, I am working through the numbers, but the La Canche is unique. Why Sub Zero, I mean Wolf? -=EMF=-
· Posted by: reglilly (My Page) on Wed, Oct 23, 02 at 17:13
EdFrola, The small size of the Lacanche ovens is why, if I go with Lacanche, I would get a model with one larger oven -- a Fontenay or Chateauneuf, for example, with one small warming oven (in place of a warming drawer I had planned on having) -- and get a single DCS wall oven, which is the largest of the wall ovens, I believe. I would go with the Wolf because, generally, it is the most durable of this genre (DCS and Garland would be two others)because they've been designed 'down' from true professional instruments, unlike some others, like Thermadore, Viking, Dacor, etc. (which are no shabby, but ...) Plus Wolf makes a stove with a French top. My mother has a Dacor, and there are a number of things about it I don't like, not to mention that it has had ignition spark problems. The dials are relatively inscrutible, for example. I think there have been a couple of threads about problems with Dacor on this list.
· Posted by: mktsurf (My Page) on Wed, Oct 23, 02 at 22:03
Lacanche "is" a great line. Still leary of no self cleaning oven(s). Wonder how bad they are too clean. In fo from Art is incomplete. Several other models not shown. See below for link. Hard to find info on these others. http://www.lacanche.co.uk/ranges/ranges.htm
· Posted by: chardon (My Page) on Thu, Oct 24, 02 at 8:40
mktsurf-- have you tried www.lancancheusa.com? The dimensions, colors, and pics are there. Regarding cleaning, for what it's worth, the woman I visited had her Cluny since '95. She used it all the time, was a self-proclaimed "lazy-cleaner," and the stove looked like new. She said it was very easy to clean.
· Posted by: hardwarehack (My Page) on Tue, Nov 5, 02 at 5:39
Well, it looks like we have two active "main" Lacanche threads at the moment (see below) - not sure if we should just let one scroll off, copy one into the other, or continue as is... --Tom.
Here is a link that might be useful: Finally decided on the Lacanche!!!
· Posted by: Bosche (My Page) on Tue, Nov 5, 02 at 10:27
I vote to copy/combine them.
· Posted by: anna_chosak (My Page) on Thu, Nov 7, 02 at 17:18
Hope I'm posting in the right thread. I haven't been here for a while, and was so pleased to see the Lacanche madness spreading! ;-) I'm in northern NJ and might be interested in the group buy, as the DC area's only 4/5 hours' drive from me. Chardon--is it here yet? I can't WAIT to hear about it and see some pics!!!
· Posted by: carolgnj (My Page) on Thu, Nov 7, 02 at 19:09
I placed my order yesterday with Stan Barrett for a black matte Cluny+1 for a total of $8360. They are having a 10% discount until November 15th, (on standard finishes, or a free color choice instead), plus he took another 5% off for going to visit the range at another owner's house (owner referral discount). My renovation is starting in a few weeks and I couldn't hold out for a group buy. (This will be the only oven in the kitchen). I have to say that so far Art Culinaire has been very helpful. The owners I visited said that the serviceman/installer came down from Philadelphia (to DC) and was wonderful. They needed a slight flame adjustment on one burner after he left, and he responded very promptly. That clinced the deal for me. It is a gorgeous range.
· Posted by: anna_chosak (My Page) on Fri, Nov 8, 02 at 9:24
So what's this +1 thing? I've misplaced my package.
· Posted by: rshuey3 (My Page) on Fri, Nov 8, 02 at 11:46
+1 is an additional cabinet either for a warming oven or storage. It adds about 16" to the range, but there is also a picture an the french site of a Sully+2 full size storage cabinets. What this means is that you can have the range made any way you want.
· Posted by: anna_chosak (My Page) on Fri, Nov 8, 02 at 12:25
Thanks. Do you have the warming oven? If so, is it as good as the Aga's? Does the top serve as a warming unit as well? Here are a few other questions I have: Does it have electronic components with bells or beeps? Is there a limit to how long you can leave the oven on before a safety switch turns it off?
· Posted by: rshuey3 (My Page) on Fri, Nov 8, 02 at 17:55
The warming oven goes up to 230F. Had the AGA, this warming cabinet is better because it holds a lot more. No bells or beeps, no auto shut off. The French Top is great holds the heat well.
· Posted by: anna_chosak (My Page) on Sat, Nov 9, 02 at 21:46
Perfect, thanks! The French top is the traditional arrangement, yes? Do you think the plate that's removable would do as good a job, if, say, you wanted to keep food warm overnight and eat it the next afternoon, or keep a big pot of water simmering?
· Posted by: rshuey3 (My Page) on Sun, Nov 10, 02 at 8:01
I would order the tradtional hob and order an extra grate for the burner.
· Posted by: anna_chosak (My Page) on Sun, Nov 10, 02 at 10:57
But that wouldn't be as good for something like cooking in a wok, would it?
· Posted by: rshuey3 (My Page) on Sun, Nov 10, 02 at 12:05
You want an open flame like the 18,000 btu classic hob for a wok, A SUlly + 1 has room for both a classic hob and a traditional French top.
· Posted by: anna_chosak (My Page) on Sun, Nov 10, 02 at 12:06
Oh! Now I understand. Thanks! :-)
· Posted by: EdFrola (My Page) on Sun, Nov 10, 02 at 15:42
Reglilly - Have you decided? I am still on the fence (Sully vs. Dacor 48"). Dacor has sealed burners, self cleaning ovens...
· Posted by: reglilly (My Page) on Mon, Nov 11, 02 at 15:56
EdFrola, I still have a couple leads that I want to check up on and will do so today and tomorrow, but I'm now almost sure I'll go with the Lacanche Fontenay+1. Since it has a large warming oven, I won't have to get a Thermadore warming drawer as I had planned, and I'll put the larger hub to good use (I cook for 15-35 with some regularity. I may have some useful information in the near future about getting a Lacanche.
· Posted by: reglilly (My Page) on Mon, Nov 11, 02 at 17:06
BTW, I also think, rather than going with the Wolf rangetop with double Dacor ovens, I'll go with that with the Fontenay, which has an oven (I'll admit it's on the small side) and I'll get a Wolf 36" single oven. That way I'll have what I need for roasting meats on a larger scale. If the Lacanche oven is convection -- true convection -- then all will be well. I also hope to get a Gaggenau steam convection, but that's another thread.
· Posted by: AKAsTJ_Northern_CA (My Page) on Sat, Nov 16, 02 at 18:07
Bringing forward a post to the incorrect thread Part... _____________________________________________________________________ Posted by: SanDiego (My Page) on Sat, Nov 16, 02 at 16:14 A am also another lurker in Calif that would be interested in a group purchase.
· Posted by: dianalon (My Page) on Sun, Nov 17, 02 at 10:06
Vivian, I recently visited a new home that had a Lacanche in Indiana. She bought one from the reserve. It is a stainless steel with a french top and one gas oven. She chose to install a single convection Dacor oven in her island to complement it. She had only been in the house about a month, so had no major cooking experience yet. The Lacanche was VERY substantial. I wished it had been a color so I could have seen what that looks like. I saw a LaCorunue at Sonoma's at Keystone at the Crossing yesterday. It was my favorite blue with lots of brass and the paint was beautiful. $28,000 YIKES The french top didn't look any better than the one on the Lacanche. I am getting some color chips from Lacanche in the mail soon. I hope I can fit one into my budget. Sigh
· Posted by: AndyJ (My Page) on Mon, Nov 18, 02 at 7:07
Came across this thread while looking for something else. Thought I'd add a comment for anyone looking to import Lacanche oven/s from France or UK. I bought a Cluny bottled gas/electric oven just over a year ago. It's superb and would recomend to anyone. Pricing in France was substantially cheaper than in UK (comparing discount outlets in both countries). I ordered via internet and collected from Paris (can do that within EEC and have no UL issues in UK). Bought from www.armenager.com - but I think they've stopped selling Lacanche now. Saved about 25%+ on best UK pricing I could find. (Noticed an earlier posting asking what I'd change - well the electric oven has no timer for delayed start or switch off). Pans stored in the drawer under the gas oven get very hot - needs oven gloves to handle them - makes a useful plate warming drawer though (drawer under electric oven stays cool). Fan assisted oven is brilliant. Gas hob - can highly recommend the cast iron griddle that covers two of the rings. Wok ring is also a useful addition for the centre ring. Bought a trivet - never needed to use it. Apart from making sure the oven has 110V support for the USA - you will also need to be aware that the gas jets vary from country to country and even the gas supplier. (I was fortunate as lpg gas in UK uses the same jets as French domestic gas). The oven is shipped bolted down onto to a wooden pallet with a strong cardboard case over the top/sides. As long as the pallet is secured within a container it should ship OK. Finally the manual is written in French - I didn't manage to get one in English - but ordering directly from Lacanche (Fourneaux de France) may overcome this. Hope this helps anyone looking at buying a Lacanche oven in USA (or elsewhere).
· Posted by: reglilly (My Page) on Mon, Nov 18, 02 at 9:11
Well, Lacanche said they will not sell a US spec'ed range to anyone but Art Culinaire, not even if you take delivery of it in France. The warranty would also be voided even if they did. Of course, this doesn't prevent anyone from taking AndyJ's route. I decided, however, to bring closure to my deliberations, and on Friday I ordered a Fontenay. In speaking with Stan, he said that if he could get 4 or more others (he already has 5 or so) people who would be willing to take delivery on their ranges after April, then he might be able to arrange surface shipping, which could save up to $1,000 dollars in extra shipping costs. I'm sure my kitchen won't be ready for appliances until mid or late summer, so I'm extremely flexible. Anyone else out there 'on the verge'?
· Posted by: SanDiego (My Page) on Mon, Nov 18, 02 at 10:17
Reglilly, We bought a lot and will be building a house. We haven't even closed yet. I wouldn't say we're "on the verge" yet but should be able to make a decision in the next couple months. Don't know if that's too late for you.
· Posted by: Vivian24 (My Page) on Mon, Nov 18, 02 at 10:24
Dianalon, I saw that La Cornue at Williams Sonoma, too.....sigh.... Horrors! It just sits there with nothing to do and no one to love it. I asked what they planned to do with it, and no one could tell me anything at that time. So $28,000 to just sit it there to look at? I wondered if they'd be using it for cooking demos, but apparently not. I know it's a monster, but I'd be happy to give it a home....:) I'm glad you got to see the LaCanche. It's just sounds perfectly lovely! I'm wavering back and forth so much....first I think that I should just get the DCS and be happy, and then I think that I won't be happy unless I have the LaCanche, but of course that would cost me twice as much,....Oh, I don't know. I wish someone else would make a decision for me! LOL. Vivian
· Posted by: rshuey3 (My Page) on Mon, Nov 18, 02 at 11:00
Vivian, The Lacanche is a "Piano Gastrome", this is a machine and the most important piece in the kitchen, a steinway of ranges. A good cook can adapt to any range, other ranges have more electronic features, but when you take the beauty and function and the results, Lacanche owners are a happy lot. The really hard part is to choose the color and finish. Most people start with the Cluny and then add to it depending upon the space in the kitchen. Be happy cooking for a lifetime and buy the lacanche.
· Posted by: Vivian24 (My Page) on Mon, Nov 18, 02 at 12:10
rshuey, you are an enabler, first class...LOL. I know exactly what I would like to have--a Provence yellow Cormatin, but if I would have to wait a bit longer--until I can come up with the money. I have a severely inadequate Magic Chef that I'm struggling with right now (burned 2 of my desserts this weekend!) and I'm just wanting to be rid of it.... I'm still researching, and haven't made any final decisions quite yet. Nothing is in or out at this point--well except for the LaCornue...hehehe... I'm the biggest waffler.... Vivian
· Posted by: swissmiss (My Page) on Mon, Nov 18, 02 at 12:43
reglilly: we are doing an extensive remodel on a home in maryland and do not need the Volnay range I ordered (on Friday) until at least July 2003. Stan knows this, so maybe I am one of his "5." I would be very pleased to save some money having the range surface shipped! I am ok with having the range arrive earlier than July if it saves me some money. Let me know!
· Posted by: alexi2 (My Page) on Fri, Nov 22, 02 at 13:40
We are building an addition and putting in a new kitchen. We are trying to decide between buying a Lacanche or going with a much cheaper cooktop and oven combination. We've seen a Lacanche at a tradeshow (an absolute beauty) but have yet to test drive one. We are hoping to do that soon at someone's house as arranged by Stan at Art Culinaire. I'd be interested in hearing the opinion of the person on the survey who said they wouldn't buy the Lacanche again. I am also considering getting a restored stove. I had a Wedgewood I loved while I lived in Berkeley. Their cast-iron burners in a star patterned worked better than any gas cooktop I've every used before or since. Apparently these burners were made in the 30s! Prices for the restored stoves seem to range from 2000-4000, so quite a bit less than the LaCanche Our main problem is finding a burner that simmers well. We are not that interested in very powerful burners, but that seems to be all you can buy now in good quality lines. Does anyone know if these high-output burners are the reason simmering is a problem with many new ranges? I also don't like the way that burners grates come up so high off the cooktop. I loved that my Wedgewood burners were sunken into the stovetop --- you essentially had a continuous cooktop but also a nice space to put spoons in between the burners. This is another major complaint I have about currently available gas cooktops. There is no place to put spoons! The grates take up the whole surface. For these reasons we are considering an electric cooktop. Deos anybody have any thoughts on how responsive the new electric cooktops are? Alexi
· Posted by: SanDiego (My Page) on Sat, Nov 23, 02 at 12:00
I'm new and posted this in the wrong place so I'll try again. Sorry! Hi Everyone! I've been eyeing this forum for about a month and learned about the Lacanche ranges here. I'm absolutely in love with them. My husband and I are closing on a lot Dec 3rd and will be building our new home. We are very interested in buying a Volnay in the Provence Yellow and would like to get in on the fall sale so we don't have much time. I need your input on the following: Oven - Gas, electric, convection? What do you suggest? Also 4 burners with permanent simmer plate or 5 burners with no simmer plate? Lastly, does Art Culinaire give the 5% discount for visiting a Lacanche owner's home along with the fall sale prices? Is this a once a year sale or is this offered from time to time? Won't need our Lacanche for at least 9 monts. Just received my packet from Art Culiniare last night and I know they're probably closed on the weekend so I thought you all might be able to help me with these questions. Thanks for your input!
· Posted by: rshuey3 (My Page) on Sat, Nov 23, 02 at 16:39
Ah my favorite subject. Lacanche is the best. I have both a gas and an electric oven in a Sully + 1. I need to know what you want to cook, roasting or baking in order to give you my pick. I do not know which one I would be willing to give up. But IMHO Lacanche is the best value available in the maket today. I hope you join the club.
· Posted by: SanDiego (My Page) on Sat, Nov 23, 02 at 18:18
Hi rshuey3! My cooktop is used far more than my oven right now. We grill out alot here in San Diego. When I do use my oven it's used for a little bit of everything..roasting, casseroles and occasionally baking cakes, souffles. We are originally from Chicago and like to make deep dish pizzas from scratch. I have an electric oven now and we have problems getting the crust crispy enough. This is a really stupid question, but exactly what is a french top? Thanks!
· Posted by: anna_chosak (My Page) on Sun, Nov 24, 02 at 12:04
SanDiego, have you tried using a baking stone in your oven? Based on something I read in a pastry cookbook, I started baking my pies on a baking stone (well-preheated) in the bottom of the oven; the extra shock of heat bakes the bottom crust before the filling can make it soggy. The same principle might work for your deep-dish pizza.
· Posted by: reglilly (My Page) on Mon, Nov 25, 02 at 20:28
San Diego, One thing that will help your pizzas have crispy crusts is to get a pizza stone. I don't think Lacanche makes one (sometimes they are called baking stones, as anna indicates). You can get one through any number of sources though. A french top (a 'must have' for me) is sometimes called a 'radiant' top. It is a high BTU burner below a metal top (which looks like a 'burnerless part of the range) with highest heat in the middle and which offers temperature gradations the further from the heat source you put your pan. It looks like your grandmother's (greatgrandmother's?) wood stove, with a little 'manhole' you can take off if you want to put a pot directly over the flame. For control of temperature an maximum use of the range space, a french top is unbeatable.
Posted by: SanDiego (My Page) on Tue, Nov 26, 02 at 10:48
Thanks, Reglilly! Appreciate the french top explanation. As to the pizza stone, we already have one. I think we're going to have to cook our deep dish pizza directly on the stone for maximum crispiness. We are almost ready to pull the trigger and order a Volnay with a french top and electric oven in Provence Yellow. Cannot believe how helpful they are at Art Culinaire. I must have spent 45 minutes on the phone with Tom yesterday and it probably would have been longer but I had to get to an appointment. He really walked me through my options and told me the pros and cons of different choices. He's overnighting me a video and a sales order. Everyone is so helpful and friendly. The customer service of Art Culinaire reminds me of Nordstrom! Can't say enough good things about them!
· Posted by: anna_chosak (My Page) on Tue, Nov 26, 02 at 13:32
SanDiego, you must have been tying up Tom while I was yakking Stan's ear off. ;-) I agree with the level of service--I didn't feel rushed or pressured in the least. The company seems so great; I can't wait to see a Lacanche in person. That's really all I'm waiting for to push me over the fence. I think at this point, I'd be disappointed with anything else, and if need be, I WILL get those Ikea cabinets and formica countertops to fit the Lacanche into my budget! What kind of pan are you cooking your pizza in? With a cast iron pan the baking stone might not make that much difference, since the specific heat of cast iron is so high. Have you tried making it in a cake pan, then setting the cake pan on the baking stone in the bottom of the oven?
· Posted by: chardon (My Page) on Tue, Nov 26, 02 at 13:45
Anna-I think formica would be very cool with the Lacanche. It's made in so many wonderful styles and colors now--and really great edge treatments. My guys are installing my range right now. Can't wait to see the final product. Looks like we will be functional for TG, but the contractors will need to come back for finishing touches. I guess if you get the french top or simmer plate, you need to season it several times before use. Probably won't mess with that for TG!
· Posted by: chardon (My Page) on Tue, Nov 26, 02 at 16:58
Can't help myself--the range is installed and I had to share with someone! It is amazing...can't wait to cook on it Thursday! The 18,000 BTU burner is quite impressive. And if anyone is getting the removable simmer plate instead of the permanent french top, don't fret about the quality. It is very solid! Everything is so solid about the range. More later when I test it out. It's been such a long wait!
· Posted by: anna_chosak (My Page) on Tue, Nov 26, 02 at 17:53
Thanks for the feedback, chardon. I'm looking forward to hearing in great detail how it performs on T'giving!
· Posted by: Rosyjennifer (My Page) on Tue, Nov 26, 02 at 20:44
congrats, chardon!
· Posted by: ysop1016 (My Page) on Wed, Nov 27, 02 at 7:19
Chardon, I share your excitement! Was it difficult to install? Did you have a plumber and electrician do it? The installation manual seemed complicated and it appeared that the range needed to be assembled. Would appreciate your comments. My "prenatal kit" arrived yesterday with the brass and SS cleaner and manual so hopefully the "baby" will arrive soon.
· Posted by: chardon (My Page) on Wed, Nov 27, 02 at 8:45
Thanks All! Ysop-My GC did the install. He was looking at a 6 page guide that was missing the sixth page when I remembered I also received a manual with my cleaner--a 38 pager with pics. I gave him that and it was smooth sailing. He said it was relatively straightforward. We ran the electric oven last night to burn off whatever coating is in there. It smelled like heck for a few hours, but now it's fine. We played with the burners last night and the 18,000 BTU is so powerful you can hear it!! The only thing we have to check is the gas oven; we couldn't get it to fire up last night. We also received a few extra brass knobs--the Cluny came with brass knobs for the burners and stainless knobs for the oven. So if I wanted to have all brass, I could switch it out--unexpected surprise. When will the stork be delivering yours?
· Posted by: rshuey3 (My Page) on Wed, Nov 27, 02 at 11:54
Chardon, Congrats! By the way my gas oven takes a few seconds for the pilot to ignite and then 30 seeconds or so before the burners kick in. I switched to the all brass nobs on mine too! The gas oven can reach almost 600 pretty nice for pizza. Gook luck on TG and welcome to the world of Lacanche owners. It's almost like a Porsche drivers club.
· Posted by: chardon (My Page) on Wed, Nov 27, 02 at 13:25
Thanks Rshuey--I have to run downstairs and make sure they don't forget to check my gas oven. I'll need both tomorrow.
· Posted by: ysop1016 (My Page) on Wed, Nov 27, 02 at 13:47
Chardon, Thanks for the info; sounds as if your installation was a piece of cake. Will be anxious to hear how your dinner turns out on Turkey Day. I'm doing a beef roast in the crockpot and reheating pirogies that I got at the Ukrainian church sale in the electric skillet. Just 3 of us so no biggie. Stork coming any day now as it was shipped last week. Have a wonderful holiday in your new kitchen.
· Posted by: nagi999 (My Page) on Wed, Nov 27, 02 at 13:57
After reading all the great reviews, I just sent away for an information packet. Is it too late for the group purchase? Thanks.
· Posted by: anna_chosak (My Page) on Wed, Nov 27, 02 at 15:19
Nagi, I spoke to Stan the other day, and he didn't get very specific, but basically said that I'd spend about the same with either the group buy or the sale that's going on now. It ends very soon, though!
· Posted by: nagi999 (My Page) on Wed, Nov 27, 02 at 18:08
Thanks Anna- Maybe I need to call them instead of wait for their catalog! :-)
· Posted by: agrizzlyman (My Page) on Wed, Nov 27, 02 at 18:15
I got an e-mail from Lacanche yesterday saying that the sale was being extended into the winter. Call and check.
· Posted by: nagi999 (My Page) on Wed, Nov 27, 02 at 22:20
Hi agrizzlyman, I just called LaCanche and was told the sale ends November 30th. They gave me a link to the specifications for the Cluny and Sully. The measurements for the ovens are smaller than I thought: Cluny--15"x18"x12" Sully--20"x18"x12" Is there more than one tier per oven? Any problems or considerations, compensations? I had previously been considering 48" DCS, FiveStar or Wolf ranges. Do you think I'd miss the extra space? Any LaCanche owners out there who've had previous experience with a different range? Could you give me your opinion pro and con? Any of you have the griddle or grill attachments? Sorry there's so many questions. Your comments are greatly appreciated. Thanks very much in advance!
· Posted by: rshuey3 (My Page) on Wed, Nov 27, 02 at 22:35
Nagi, I have had a Viking 48" and an AGA and I now am the happiest with my Sully+1. Unless you are catering or are a professional baker, the smaller oven will do everything you want including a 20lb Turkey. I have a Traditional hob, a classic hob 4 13,000 btu hobs, a 10,000 btu hob and a 5,000 btu hob, a gas oven, an electric convection oven with broiler and a warming oven. I keep a griddle over two of the 13,000 hobs. This is a great range if you love to cook.
· Posted by: agrizzlyman (My Page) on Thu, Nov 28, 02 at 0:15
Nagi999, Who did you talk to in the middle of the night? If you got some sort of 24hr info line, they might not have the most current info. Call Stan or Art for the latest info. I already deleted the e-mail so I can't forward it to you but I'm pretty sure that it said that the sale was being extended.
· Posted by: nagi999 (My Page) on Thu, Nov 28, 02 at 0:52
Wow--a Sully+1!! Sounds like heaven! Thanks for your post rshuey3. I love cooking and I'm looking for a range that will be my "companion" for (hopefully) the rest of my cooking days. I became intrigued with LaCanche because every one who bought one sounded so happy. BTW, how do you like your warming oven? It sounds like a really great idea. Also saw that some models can come with fryers as well as simmer plates, etc. With the +1 attachment, does that mean you can get 7 burners or a fryer? Amazing...Thanks again!
· Posted by: nagi999 (My Page) on Thu, Nov 28, 02 at 1:02
Hi agrizzlyman- I think I talked to Tom...(it was around 4:30 PST) I'll call again Friday or Saturday to make sure I got my facts straight....Thanks very much! PS: He was very happy about the Garden Web link--he said many of his customers bought a LaCanche after reading about it in GW. :-)
· Posted by: rshuey3 (My Page) on Thu, Nov 28, 02 at 10:14
Nagi, I have 8 Hobs (2-18, 4-13, 1-10, 1-5)but did not get the fryer because it did not have the UL approval when I bought mine 18 months age. The warming oven is huge compared to those little draws others offer. It also goes from 86 to 236 and could be used as a slow cooker. The french top is wonderful, I put a chopping block on it when I am not using it, The John Boos is the exact deminsions. Still working on the plans for a total remodel, I want to create a cooks dream kitchen, I have asked for help in another thread. I think that Gaggenau make one that you could put in the counter top. Hope you have a great TG and welcome to the world of Lacanche.
· Posted by: nagi999 (My Page) on Thu, Nov 28, 02 at 12:37
Thanks for all the info rshuey~ It's really helping me with my decision. Sounds like your kitchen is already a cook's dream! :-) Happy Thanksgiving!
· Posted by: gklein (My Page) on Sun, Dec 1, 02 at 5:23
How easy is it to clean the cooktops on the ranges? Can you throw the grates in the DW-Also are they sealed burners?
· Posted by: carolgnj (My Page) on Sun, Dec 1, 02 at 12:27
Chardon, I carefully measured my turkey roasting pan with a 22 lb turkey in it...by my calculations it will fit in the Cluny ovens just fine. I'm dying to hear how the turkey came out in your new LaCanche I'm looking at Valentine's Day for delivery of my oven.
· Posted by: rshuey3 (My Page) on Sun, Dec 1, 02 at 21:19
Chardon How did the Lacanche perform on TG. I hope you had fun.
· Posted by: txgardenlady (My Page) on Sun, Dec 1, 02 at 21:25
OK - I've read all 200 or so posts on this subject, and I have a question. I understand that the ovens are not self cleaning, but wondered about the burners. Would assume they are NOT sealed, and wondered if there was a drip pan arrangement that pulls out like the Viking/Wolf. If not, how is cleaning done? Still waiting for feedback from new lacanche owners, cooking for first time, etc. Other than the fantastic looks, give me a reason to buy an $8000 plus appliance, sight unseen. Details thx tj
· Posted by: anna_chosak (My Page) on Mon, Dec 2, 02 at 8:26
I haven't seen it in person yet, but according to Stan at Lacanche, the burners are sealed--i.e., no drip pan below. The air intake is below the burners somehow so that things can't drip into them. Perhaps one of the owners can chime in. Or call/email Lacanche and order the package--they have closeup pictures of the cooktop so you can see exactly how it looks.
· Posted by: chardon (My Page) on Mon, Dec 2, 02 at 11:05
Hi everyone! Thanksgiving had its rough spots--not all due to my Cluny. The granite installers were here Wednesday and measured and fabricated the top of my island 4" too short; they also glued an odd dark piece behind the sink connecting the lighter pieces. They told my GC that it was dark from the wet saw which turned out to be false. So, try cooking a TG dinner running down the hall to the utility sink every few minutes! Not to worry, the turkey was moist and juicy. I ended up cooking the Turkey in the electric oven after discovering the gas oven wasn't heating up that well (looks like an install issue that they're working on today). Burners were amazing; had a ball making my Reisling gravy! A few questions for Lacanche owners...do you utilize the stainless backsplash that comes with the range? I think my installers have it in wrong; there is a gap between the range and the splash with a groove that would just collect gunk in my opinion. I'd rather take it out--I'll have a tile backsplash there anyway. Seems like they don't have my range pushed in all the way. How far should the range extend past the countertop? Seems like only the rail should? What do you think?
· Posted by: anna_chosak (My Page) on Mon, Dec 2, 02 at 12:53
Chardon, I asked Stan about that last week; if I recall correctly, he said that the rail should protrude, i.e., the counters should not be flush all the way with the rail of the range.
· Posted by: ysop1016 (My Page) on Mon, Dec 2, 02 at 13:48
Chardon, That back spacer has us scrathching our heads,too. The manual(p.6 of 38) states that the range must be 2 3/4" from the wall but if you have tile and I have a 4'x 8' SS backsplash, why the spacer? Keep us updated on the gas oven.
· Posted by: chardon (My Page) on Mon, Dec 2, 02 at 14:43
Anna--I think you're right. I knew my rails would protrude past the countertop, but my whole range is also protruding an extra inch in addition to the rail. Ysop--that spacer is strange. My installer said he followed the manual, but it just doesn't look right. The splash sits in an L shape towards the range with and extra drop in the bottom of the "L." I'm going to take a look at the picture gallery on the site and then call Stan. More on my gas oven later.
· Posted by: anna_chosak (My Page) on Mon, Dec 2, 02 at 14:48
Again according to Stan (because I was pestering him for clearance measurements), the spacer is necessary if the range is next to a combustible surface. Is tile considered a combustible surface? If not, maybe you can do without the spacer.
· Posted by: TRACEYS (My Page) on Mon, Dec 2, 02 at 19:03
I came across this site about a week ago and have been busy reading all of the posts about Lacanche. These ranges are beautiful. I just received my information from Art Culinare. My Magic Chef broke again about a week ago for the fifth time in 8 years and I am looking for a range that will last a long time. Are there any problems with these ranges? How long do they last? I am considering completely remodeling my 8 year old kitchen for one of these. Any info would be helpful. Thanks
· Posted by: chardon (My Page) on Mon, Dec 2, 02 at 22:25
Hi Anna-I wouldn't think tile would be combustible. I checked out the pics on their site and noticed that none of the Cluny ranges were sporting the stainless splash and spacer--most had tile/stone backsplashes. Well, we've a definite learning curve with this range. We still don't have an operable sink yet, so I've shyed from cooking, but DH dove right in and used the broiler tonight. He mistakenly thought the roasting pan was a broiler pan, and warped the pan in about a nano-second while broiling the steaks. Bad news...ruined roasting pan; good news...best seared new york strip I've ever had at home! The manual says that the broiler outputs some serious heat and to watch the cooktime--wow, they weren't kidding! Traceys--I put my magic chef to pasture as well! I haven't heard any longevity stories. You might want to ask Stan or Tom at Art Culinaire. I chose the range because of its simplicity. There are no fancy digital/electronic doo-das, but no doo-das to breakdown as well. I've only had my range up and running since TG, but can tell you it appears to be made very well.
· Posted by: anna_chosak (My Page) on Mon, Dec 2, 02 at 22:57
"There are no fancy digital/electronic doo-das, but no doo-das to breakdown as well." That's just it. I have a high-end Maytag range now, and while the cooktop works great, we've already replaced the electronic touchpad for the oven once (range was purchased in '99), and now it's broken AGAIN! So when we started looking at ranges/cooktops/ovens, the DH and I immediately ruled out anything that had an electronic control panel. And those brass knobs LOOK way more cool too. :-)
· Posted by: chardon (My Page) on Mon, Dec 2, 02 at 23:40
Yes they do! Gotta buy a timer though!
· Posted by: hardwarehack (My Page) on Tue, Dec 3, 02 at 7:05
NEW SEGMENT! Note this thread is almost up to 90 posts, so I took the liberty of starting "Part 3" of this ongoing discussion. For everyone unfamiliar with this site, there's a hard limit of 100 posts per thread, and once a thread hits 100, it's "locked out", and will begin to quickly scroll down the list. Also, since there is NO ARCHIVE SECTION here, once a thread drops off the end of Page 10, it is GONE forever! Therefore, to try to keep useful information around here for longer than the two weeks or so (!) it takes stuff to scroll down from Page 1 to Page 10 these days, we generally like to start new segments a bit before the 100 mark, so previous installments can be "bumped up" occasionlly, to preserve the valuable knowledge they contain. In short... please DO NOT post additional comments here in Part 2, so we don't get "locked out" too soon. Instead, please follow the link below to Part 3, and continue the discussion there! (And as a footnote, please don't start any other new threads on this topic, if at all possible... with lots of little threads, everything will scroll off the list and vanish into oblivion in short order. Please continue posting exclusively to "Part 3", until it's finally time to start "Part 4".) Many thanks, --Tom.
Here is a link that might be useful: Lacanche Range - Part 3
· Posted by: EdFrola (My Page) on Tue, Dec 3, 02 at 13:10
Do any La Canche owners suspect they sacrificed form over functionality? The ovens are so small they cannot fit a pizza stone, burners are not sealed and the ovens are not self-cleaning. They look great, but what a tradeoff… Also, why are prices so much better in the UK…. http://www.ukappliances.co.uk/lacanche/lacancheovens.html http://www.appliances.co.uk/lacanche_kitchen_appliances.asp
· Posted by: hardwarehack (My Page) on Thu, Dec 19, 02 at 0:53
Here's a copy of another short Lacanche thread that's about to scroll off the Forum... just trying to keep as much useful info available here as possible, in the fewest number of threads! :) -=-=-=-=-=-=-=-=-=-=- Help me choose my Lacanche options so I can orderPosted by SanDiego (My Page) on Sat, Nov 23, 02 at 11:45 Hi Everyone! I've been eyeing this forum for about a month and learned about the Lacanche ranges here. I'm absolutely in love with them. My husband and I are closing on a lot Dec 3rd and will be building our new home. We are very interested in buying a Volnay in the Provence Yellow and would like to get in on the fall sale so we don't have much time. I need your input on the following Oven - Gas, electric, convection? What do you suggest? Also 4 burners with permanent simmer plate or 5 burners with no simmer plate? Lastly, does Art Culinaire give the 5% discount for visiting a Lacanche owner's home along with the fall sale prices? Is this a once a year sale or is this offered from time to time? Won't need our Lacanche for at least 9 monts. Just received my packet from Art Culiniare last night and I know they're probably closed on the weekend so I thought you all might be able to help me with these questions. Thanks for your input! ----- Follow-Up Postings: ----- RE: Help me choose my Lacanche options so I can orderPosted by: chardon (My Page) on Sat, Nov 23, 02 at 12:46 Options are really a matter of preference and how you will use the stove. I chose one electric (baking), and one gas (moister roasting) on the Cluny. I hear convection is great, but I worried about converting all my favorite recipes for time and temperature--I'm never in that much of a hurry and don't bake a lot. This is the first sales talk I've heard (I'm the one that started the Lacanche thread). I actually purchased mine last August before a sales increase. My guess is that the new sale is negating the September price hike. In regards to burners, think about the dishes you make. Do you stir fry a lot, or do you make lots of sauces, soups, etc.? I went with more burners and the removable simmer plate with the thought that I had both options. We entertain for small groups, or it's just the three of us. Lots to think about I know! Good luck with your choices--I just love the provence yellow. Post pics when you get it! ----- RE: Help me choose my Lacanche options so I can orderPosted by: carolgnj (My Page) on Sat, Nov 23, 02 at 13:33 The owner I visited told me that the basic electric did a great job with baking, and she didn't feel that the convection was necessary. I have ordered the 5 Burner classique with removable simmer plate, 1 gas , 1 (regular) electric oven. I can't wait. I ordered the black, but the yellow looks fabulous! ----- RE: Help me choose my Lacanche options so I can orderPosted by: Rosyjennifer (My Page) on Sat, Nov 23, 02 at 16:28 Hi. I rec'd a 5% discount in addition to the 10%. For me, the 5% discount was to allow interested buyers in my area to see my range, not for my visiting a lacanche in person. I got the electric, non convection oven. My current oven is gas and I bake all the time with fine results. I know some people like convection, but I just didn't feel like dealing with cooking time conversions. Good luck! ----- RE: Help me choose my Lacanche options so I can orderPosted by: SanDiego (My Page) on Sat, Nov 23, 02 at 18:07 Thanks for the info, Rosyjennifer. Just curious, why did you choose electric over gas? We currently have an electric oven. I don't have any experience with a gas oven so I'm just trying to decide which would be best. ----- RE: Help me choose my Lacanche options so I can orderPosted by: Rosyjennifer (My Page) on Sat, Nov 23, 02 at 23:44 Truthfully, I ordered electric because that was what they had ready to ship. (Though I would have been happy with gas.) Granted, I'm a cook not a chef but I've baked with both and can honestly tell no difference. I never use my oven for meats. (I'll grill in a snowstorm!) My oven gets heavy use mostly for cakes, cookies, breads and casserole type things (lasagne, potato gratin, etc.). I know that baking experts have strong feelings about the need for convection heat for perfect results, but for me I don't see the need to fix something that isn't broken. Hope this helps. ----- RE: Help me choose my Lacanche options so I can orderPosted by: swissmiss (My Page) on Sun, Nov 24, 02 at 8:19 SanDiego - I also ordered a Volnay range that I won't need for 9 months (we're closing on a house on the 5th, and are going to be remodeling/building for months to come [remotely from Zurich!]; I also ordered the classique configuration with a gas oven. Glad to see there might be another name added to the list of people who don't need their ranges right away so that if there are enough of us we can save some significant money on shipping! ----- RE: Help me choose my Lacanche options so I can orderPosted by: SanDiego (My Page) on Sun, Nov 24, 02 at 10:56 Swissmiss, the person that has been emailing me at Art Culinaire is Tom. I emailed him and told him I would be interested in taking advantage of the surface shipping to save money. How exciting! What color Volnay did you order? I can't believe you'll be building from afar. How brave you are! Where in the States will you be moving? Sounds like we might be commiserating together the next few months over this whole construction process. Good luck! ----- RE: Help me choose my Lacanche options so I can orderPosted by: anna_chosak (My Page) on Sun, Nov 24, 02 at 12:01 SanDiego, as Chardon said, what you choose very much depends on the way you cook. Some people will rave about "true convection" ovens, which apparently can only be electric. I currently have a gas "faux convection" oven which works just fine. Unless you're a heavy-duty baker, you probably don't need the convection oven. Good luck with your purchase, and I'll echo...please post your pics!!! :-) ----- RE: Help me choose my Lacanche options so I can orderPosted by: SanDiego (My Page) on Sun, Nov 24, 02 at 13:06 Thanks Anna! I'll post pics but it will probably be 9 months before it will even be installed. ----- RE: Help me choose my Lacanche options so I can orderPosted by: swissmiss (My Page) on Wed, Dec 4, 02 at 9:35 SanDiego: I ordered a black volnay classique. I emailed Stan about the surface shipping group and he said at the time that he needed 4-5 more patient buyers. We will be moving to Maryland in June and the volnay is the only decision that has been made with respect to the house we are partially tearing down/adding to. Needless to say, I won't be cooking on this range until maybe next Thanksgiving. We are crazy; the hardest part will be paying others to do things we could do ourselves (we are experienced DIYers). I look forward to comisserating. ----- RE: Help me choose my Lacanche options so I can orderPosted by: SanDiego (My Page) on Wed, Dec 4, 02 at 13:02 Swissmiss: I ordered a Provence Yellow Vougeot Tradition the day before Thanksgiving. Ironically, the Vougeot is about the only decision we have made as well. We are still working on house design. I told Tom to be sure to put me on the list for the surface shipping group. Hopefully, you and I will both be cooking on our new Lacanches next Thanksgiving! -=-=-=-=-=-=-=-=-=-=- Again, here's the direct link to "Part 3" of this discussion, the most current Forum segment... --Tom.
Here is a link that might be useful: Lacanche Range - Part 3
· Posted by: hardwarehack (My Page) on Wed, Dec 11, 02 at 11:42
Well, it looks like Lacanche is getting more and more popular in these parts - we now have no fewer than FIVE additional *active* threads on the subject, plus one or two that have scrolled off the Forum! Quite remarkable IMHO... was it really James' post in the old AGA thread that got all this going? :) Anyway, to try to provide some vague semblance of organization to all this, I've provided a "blanket link" below to all the other Lacanche threads. Although the main current thread is supposedly "Lacanche Range Part 3", the others are also quite active, so I guess feel free to post to whatever thread most strikes your fancy... Thanks, --Tom.
Here is a link that might be useful: Forum Lacanche threads
RE: La Canche Range
· Posted by: hardwarehack (My Page) on Mon, Dec 30, 02 at 4:26
It's hard to believe that this "new" Lacanche topic has now become one of the longest-running subjects in the Forum! I've lost track of how many people have either ordered, or are seriously planning to order in the near future... is anyone here keeping a list? :) Anyway, note that I've re-copied some of the old info into another Lacanche thread, in an ongoing effort to keep useful reference data handy while at the same time reducing the total number of current threads. Again, please follow the link below to post additional follow-ups in the latest Lacanche discussions... Thanks, --Tom.
Here is a link that might be useful: Forum Lacanche threads
Lacanche Range - Part 2
Posted by hardwarehack (My Page) on Mon, Oct 14, 02 at 14:40
Please continue discussing these premium French cooking appliances in this thread... Thanks, --Tom.
Here is a link that might be useful: Lacanche Range - Part 1
Follow-Up Postings:
· Posted by: sds1234 (My Page) on Mon, Oct 14, 02 at 20:57
Hi, Could anyone who has used a Lacanche please tell us of anything you would change on it if you could? Due to the previous thread, I sent for the literature and would love to hear anything you might change (or couldn't live without for that matter) Thank you for your help! Stacey
· Posted by: carolgnj (My Page) on Thu, Oct 17, 02 at 11:02
Don't miss all of the LaCanche chatter going on in the Wolf vs. Aga thread:
Here is a link that might be useful: Wolf or Aga Range?
· Posted by: FlyingFlower (My Page) on Thu, Oct 17, 02 at 14:31
All this talk of Lacanche I finally had to take a look to see what it is. WOW, that is some stove! Looks like the Diva mentioned on another thread. Wouldn't I love to have that in my kitchen! How much does a beaut like that set you back?
· Posted by: mktsurf (My Page) on Thu, Oct 17, 02 at 14:37
Which model you looking at? bruce
· Posted by: ysop1016 (My Page) on Fri, Oct 18, 02 at 14:48
Chardon, It's mid-Oct. Did your Cluny arrive? We ordered our Vent-a-Hood and it won't be delivered for 6-8 weeeks. The backsplash with warming trays is only 141/2 long so I guess that we'll need to add an extra piece of SS. Did you get the warming lights and pull down shelves? Can't wait to hear your news.
· Posted by: chardon (My Page) on Fri, Oct 18, 02 at 15:02
Funny you should ask...I just posted to the Wolf/Aga to rshuey to see if she got her delivery as scheduled. No, I haven't. I just got an email the other day that they were running behind. I was suppose to originally have it mid October and now it looks like mid November. I'm so bummed. My cabinet rip out starts tomorrow. My kitchen designer said it shouldn't be a big deal as long as the measurements are what they say they are! She might even wait to put one small end cabinet in until later to make sure. I'm just nervous about the granite templating. Do you think that will matter? Our Vent-a-hood was running late too! My kitchen designer said that the manufacturers usually slow down around the holidays and end up disappointing a lot of folks. I think our hood is a very basic one--just a liner, so no warming lights or shelves. Yours sounds awesome. I did get a separate warming drawer, hoping that will do the job! Any news on your Cluny? Were you hoping to host for the holidays? It's looking like Christmas and not Thanksgiving for me!
· Posted by: janeb_md (My Page) on Fri, Oct 18, 02 at 15:12
chardon - which model are you getting? Did you get a ventahood liner or a complete hood? I'm still torn between the Vougeot/Volnay and a Viking 36". I keep going back and forth. I thought I'd decided to go w/the Viking until I saw a beautiful Lacanche this weekend (much bigger than I have room for -- or can afford).
· Posted by: rshuey3 (My Page) on Fri, Oct 18, 02 at 22:29
Janeb Which model of the Lacanche did you get to see the past week?
· Posted by: Bosche (My Page) on Sat, Oct 19, 02 at 0:34
Well a bit of news. Spoke with Stan today at Art Culinaire. We got to talking about my new house construction and all of the containers that will be crossing the "pond" for this house and lamenting the lost opportunity to slip my Lacanche into one of them (stone from Germany, doors and windows from Italy). Anyway to get to the point, he let me know of a price break opportunity. You see these ranges are usually air freighted from France tres cher, nes pas??? There is an opportunity for those interested and not in a great hurry (as in April delivery), to save quite a bit on the shipping costs (esp, if you live on the left coast) if we can get enough of us to fill a shipping (sea-going freighter) container. Stan says 10 min ranges to be worth it. Transit takes 28-32 days. A 20' container costs $2610 and can handle 19-25 stoves. Delivery charges from Lacanche to port may apply. Each Lacanche owner must agree to split freight costs equally amongst the other participants. Size and weight restrictions do not apply, as the container price is the same, whether we have 5 or 25 ranges inside. In addition you will be responsible for overland freight charges from the State of Washington to your home. The more ranges in there the less each of us pays. So, if you are interested, we need a cut off date to get the orders in to see if we have enough interest. Stan suggested Nov. 15 with a delivery time frame of mid to late April. To give you an example of savings, I am considering the Sully or Fontenay . Air freight charge is $1295 and $1395 respectively. For boat I'd pay $250 or less to get it to Washington and then I'd pay to have it shipped down to SF area, which I suspect is quite a bit less than $1000. Interested??? Call Stan and let him know. Let's see if we can save ourselves some $$$$$ here. Your mission should you choose to accept it.
· Posted by: chardon (My Page) on Sat, Oct 19, 02 at 10:54
Hi Jane--last post didn't stick! Was wondering what you finally decided. Is the Cluny not an option? I shopped the 36" Viking locally and found it to be more costly than the 40" Cluny. The Viking is a beautiful range, but for the money I wanted the "WOW" factor. Maybe my local appliance dealer is pricey, but I think the Viking was going to run close to $8K with tax and installation. I'm just going with the liner; we're building a stucco hood around it. Good luck making the leap whatever you choose!
· Posted by: reglilly (My Page) on Mon, Oct 21, 02 at 9:06
Bosche, Thanks for following up on this. If the things are coming from France by ship, I'd think it would be a lot cheaper for them to come into the east coast. I'm definitely interested in this. How many others are there willing to jump on board? reg
· Posted by: janeb_md (My Page) on Mon, Oct 21, 02 at 10:04
chardon - I'm torn between the Cluny and the V/V models - I like the idea of the 2 ovens, but the Cluny's seem really small - I'll have to measure them against my existing one. (standard 30" GE). I'm surprised about the pricing on the Viking; the quotes I'm seeing (at least via the web) put the 36" dual-fuel version (w/grill) at least $1k less than the Lacanche (the v/v models). Maybe that's because I want a model with a convection oven and blue or white enamel, and then there's shipping, of course. (on the other hand, no taxes...) Stan is sending me a video and paint chips this week, and I'll have to make up my mind fairly soon. After reading your post, however, I think I should get some real-world quotes on the Viking, not just off the web. (I also like the idea of the Viking's gas grill better than the Lacanche cast iron one, but it's not a deciding factor. However, space is a factor - the 40" Lacanche, with a slightly larger hood, may be a little too much for my small galley kitchen. Even 4" makes a difference.) I'm not really sure which model I saw the other day, except that it was a lot bigger than anything I could have room for - I think it was the Sully + 1, with an extra set of electric burners. It was gorgeous, and the owner raved about it. Another question for those of you who have the range - which configuration did you get on top, the one with the permanent simmer plate or the one with the center burner and the removable plate? If you got the permanent plate, how do you like it?
· Posted by: EdFrola (My Page) on Mon, Oct 21, 02 at 10:56
Reglilly - I live on the east coast (DC Metro) and interested in the Cluny or Sully. My concern is the Cluny’s ovens are too small and the Sully is too large. My other option is the Dacor 48” duel fuel.
· Posted by: chardon (My Page) on Mon, Oct 21, 02 at 11:30
Hi Jane-yes my comparison was the matte black Cluny (less than color) with dual fuel, but no convection, against the Viking. I was also comparing Viking w/tax out the door vs. Cluny with no tax. In all fairness, I believe the quote was high 7K, not quite 8k. I chose the removable simmer plate because we also do a lot of Wok cooking.
· Posted by: rshuey3 (My Page) on Mon, Oct 21, 02 at 14:36
Jane I have the Sully+1 with the simmer plate over a 18,000 btu burner and an open 18,000 btu burner, 4 13,500 btu burners, a 10,000 btu and a 5,100. btu burner. I also use a diffuser on the 5,100 to hold things warm but not simmering.
· Posted by: reglilly (My Page) on Tue, Oct 22, 02 at 9:50
EdFrola -- I too have some misgivings about the small (20") oven sizes of the Lacanche (an email I got from a woman at Art Culinaire was surprisingly aggressive against 'oversized American ovens,' which seems odd for a manufacturer that models themselves on professional appliance -- which typically have very wide ovens). There are some stoves between the Cluny and Sully. The Chateauneuf is 43-1/2 inches (1105 mm), so you might consider that one. If I don't go with Lacanche, I'm definitely going with a Wolf. BTW, at Click-4-applicances in England you can get a Cluny for 2,636 pounds ($4,079), and I've seen places that are advertising "special price reductions" for the fall, so it seems that competition has served the consumer well in England, and Art Culinaire's claim that Lacanche isn't interested in volume production doesn't seem a sufficient explanation for why their prices are sky high, relatively speaking -- even with shipping thrown in.
· Posted by: mpeery1096 (My Page) on Tue, Oct 22, 02 at 17:57
Is anyone concerned about 40" ranges being somewhat outside the norm? If you get tired of the Cluny and want a different make range, there are very few manufacturers making ranges in that size. Do you feel somehow locked in? I thought about getting a 40" stove but if I ever wanted a 36" range, I'd have to use a cabinet filler -- 4" of the countertop wouldn't match the rest or would have a very noticeable seam. Thanks for your comments. - Mary
· Posted by: EdFrola (My Page) on Tue, Oct 22, 02 at 19:30
-Reglilly Most of my concerns are with the small ovens, not the 40" range. For arguments sake my alternative is the Dacor 48" duel fuel or the Sully. Overall Dacor Epicure 48”: L47 7/8" x D29 1/8" x H36 Cluny: L39 3/8" x D24 5/8" x H36" Sully: L55 1/4" x D24 5/8" x H36" Internal (usable) Oven Size Dacor: Large Oven: W27" x D21 1/4" x H15": Small Oven: W15" x D21 1/4" x H15" Cluny: Both Oven Sizes: W15 3/4" x D17 3/4" x H12" Sully: Both Oven Sizes: W21" x D17 3/4" x H12" The Cluny's ovens are much smaller then the Dacor’s and the Sully's. In fact the Sully's ovens are about the size of Dacors 27" wall oven or the small oven on the 48” range. However, the Sully is over 55" long.... &%^(*&(^ I seem to be missing something. Twice the price of the Cormatin, so Cormatin + Cormatin = Sully (in size, but more in price)! Bottom Line: All but three of my cookware will fit in the Cluny and all with fit in the Sully. How may times do you have something very small in the oven? How large is your largest cookware? Will it fit (remove lid)? Still, I am working through the numbers, but the La Canche is unique. Why Sub Zero, I mean Wolf? -=EMF=-
· Posted by: reglilly (My Page) on Wed, Oct 23, 02 at 17:13
EdFrola, The small size of the Lacanche ovens is why, if I go with Lacanche, I would get a model with one larger oven -- a Fontenay or Chateauneuf, for example, with one small warming oven (in place of a warming drawer I had planned on having) -- and get a single DCS wall oven, which is the largest of the wall ovens, I believe. I would go with the Wolf because, generally, it is the most durable of this genre (DCS and Garland would be two others)because they've been designed 'down' from true professional instruments, unlike some others, like Thermadore, Viking, Dacor, etc. (which are no shabby, but ...) Plus Wolf makes a stove with a French top. My mother has a Dacor, and there are a number of things about it I don't like, not to mention that it has had ignition spark problems. The dials are relatively inscrutible, for example. I think there have been a couple of threads about problems with Dacor on this list.
· Posted by: mktsurf (My Page) on Wed, Oct 23, 02 at 22:03
Lacanche "is" a great line. Still leary of no self cleaning oven(s). Wonder how bad they are too clean. In fo from Art is incomplete. Several other models not shown. See below for link. Hard to find info on these others. http://www.lacanche.co.uk/ranges/ranges.htm
· Posted by: chardon (My Page) on Thu, Oct 24, 02 at 8:40
mktsurf-- have you tried www.lancancheusa.com? The dimensions, colors, and pics are there. Regarding cleaning, for what it's worth, the woman I visited had her Cluny since '95. She used it all the time, was a self-proclaimed "lazy-cleaner," and the stove looked like new. She said it was very easy to clean.
· Posted by: hardwarehack (My Page) on Tue, Nov 5, 02 at 5:39
Well, it looks like we have two active "main" Lacanche threads at the moment (see below) - not sure if we should just let one scroll off, copy one into the other, or continue as is... --Tom.
Here is a link that might be useful: Finally decided on the Lacanche!!!
· Posted by: Bosche (My Page) on Tue, Nov 5, 02 at 10:27
I vote to copy/combine them.
· Posted by: anna_chosak (My Page) on Thu, Nov 7, 02 at 17:18
Hope I'm posting in the right thread. I haven't been here for a while, and was so pleased to see the Lacanche madness spreading! ;-) I'm in northern NJ and might be interested in the group buy, as the DC area's only 4/5 hours' drive from me. Chardon--is it here yet? I can't WAIT to hear about it and see some pics!!!
· Posted by: carolgnj (My Page) on Thu, Nov 7, 02 at 19:09
I placed my order yesterday with Stan Barrett for a black matte Cluny+1 for a total of $8360. They are having a 10% discount until November 15th, (on standard finishes, or a free color choice instead), plus he took another 5% off for going to visit the range at another owner's house (owner referral discount). My renovation is starting in a few weeks and I couldn't hold out for a group buy. (This will be the only oven in the kitchen). I have to say that so far Art Culinaire has been very helpful. The owners I visited said that the serviceman/installer came down from Philadelphia (to DC) and was wonderful. They needed a slight flame adjustment on one burner after he left, and he responded very promptly. That clinced the deal for me. It is a gorgeous range.
· Posted by: anna_chosak (My Page) on Fri, Nov 8, 02 at 9:24
So what's this +1 thing? I've misplaced my package.
· Posted by: rshuey3 (My Page) on Fri, Nov 8, 02 at 11:46
+1 is an additional cabinet either for a warming oven or storage. It adds about 16" to the range, but there is also a picture an the french site of a Sully+2 full size storage cabinets. What this means is that you can have the range made any way you want.
· Posted by: anna_chosak (My Page) on Fri, Nov 8, 02 at 12:25
Thanks. Do you have the warming oven? If so, is it as good as the Aga's? Does the top serve as a warming unit as well? Here are a few other questions I have: Does it have electronic components with bells or beeps? Is there a limit to how long you can leave the oven on before a safety switch turns it off?
· Posted by: rshuey3 (My Page) on Fri, Nov 8, 02 at 17:55
The warming oven goes up to 230F. Had the AGA, this warming cabinet is better because it holds a lot more. No bells or beeps, no auto shut off. The French Top is great holds the heat well.
· Posted by: anna_chosak (My Page) on Sat, Nov 9, 02 at 21:46
Perfect, thanks! The French top is the traditional arrangement, yes? Do you think the plate that's removable would do as good a job, if, say, you wanted to keep food warm overnight and eat it the next afternoon, or keep a big pot of water simmering?
· Posted by: rshuey3 (My Page) on Sun, Nov 10, 02 at 8:01
I would order the tradtional hob and order an extra grate for the burner.
· Posted by: anna_chosak (My Page) on Sun, Nov 10, 02 at 10:57
But that wouldn't be as good for something like cooking in a wok, would it?
· Posted by: rshuey3 (My Page) on Sun, Nov 10, 02 at 12:05
You want an open flame like the 18,000 btu classic hob for a wok, A SUlly + 1 has room for both a classic hob and a traditional French top.
· Posted by: anna_chosak (My Page) on Sun, Nov 10, 02 at 12:06
Oh! Now I understand. Thanks! :-)
· Posted by: EdFrola (My Page) on Sun, Nov 10, 02 at 15:42
Reglilly - Have you decided? I am still on the fence (Sully vs. Dacor 48"). Dacor has sealed burners, self cleaning ovens...
· Posted by: reglilly (My Page) on Mon, Nov 11, 02 at 15:56
EdFrola, I still have a couple leads that I want to check up on and will do so today and tomorrow, but I'm now almost sure I'll go with the Lacanche Fontenay+1. Since it has a large warming oven, I won't have to get a Thermadore warming drawer as I had planned, and I'll put the larger hub to good use (I cook for 15-35 with some regularity. I may have some useful information in the near future about getting a Lacanche.
· Posted by: reglilly (My Page) on Mon, Nov 11, 02 at 17:06
BTW, I also think, rather than going with the Wolf rangetop with double Dacor ovens, I'll go with that with the Fontenay, which has an oven (I'll admit it's on the small side) and I'll get a Wolf 36" single oven. That way I'll have what I need for roasting meats on a larger scale. If the Lacanche oven is convection -- true convection -- then all will be well. I also hope to get a Gaggenau steam convection, but that's another thread.
· Posted by: AKAsTJ_Northern_CA (My Page) on Sat, Nov 16, 02 at 18:07
Bringing forward a post to the incorrect thread Part... _____________________________________________________________________ Posted by: SanDiego (My Page) on Sat, Nov 16, 02 at 16:14 A am also another lurker in Calif that would be interested in a group purchase.
· Posted by: dianalon (My Page) on Sun, Nov 17, 02 at 10:06
Vivian, I recently visited a new home that had a Lacanche in Indiana. She bought one from the reserve. It is a stainless steel with a french top and one gas oven. She chose to install a single convection Dacor oven in her island to complement it. She had only been in the house about a month, so had no major cooking experience yet. The Lacanche was VERY substantial. I wished it had been a color so I could have seen what that looks like. I saw a LaCorunue at Sonoma's at Keystone at the Crossing yesterday. It was my favorite blue with lots of brass and the paint was beautiful. $28,000 YIKES The french top didn't look any better than the one on the Lacanche. I am getting some color chips from Lacanche in the mail soon. I hope I can fit one into my budget. Sigh
· Posted by: AndyJ (My Page) on Mon, Nov 18, 02 at 7:07
Came across this thread while looking for something else. Thought I'd add a comment for anyone looking to import Lacanche oven/s from France or UK. I bought a Cluny bottled gas/electric oven just over a year ago. It's superb and would recomend to anyone. Pricing in France was substantially cheaper than in UK (comparing discount outlets in both countries). I ordered via internet and collected from Paris (can do that within EEC and have no UL issues in UK). Bought from www.armenager.com - but I think they've stopped selling Lacanche now. Saved about 25%+ on best UK pricing I could find. (Noticed an earlier posting asking what I'd change - well the electric oven has no timer for delayed start or switch off). Pans stored in the drawer under the gas oven get very hot - needs oven gloves to handle them - makes a useful plate warming drawer though (drawer under electric oven stays cool). Fan assisted oven is brilliant. Gas hob - can highly recommend the cast iron griddle that covers two of the rings. Wok ring is also a useful addition for the centre ring. Bought a trivet - never needed to use it. Apart from making sure the oven has 110V support for the USA - you will also need to be aware that the gas jets vary from country to country and even the gas supplier. (I was fortunate as lpg gas in UK uses the same jets as French domestic gas). The oven is shipped bolted down onto to a wooden pallet with a strong cardboard case over the top/sides. As long as the pallet is secured within a container it should ship OK. Finally the manual is written in French - I didn't manage to get one in English - but ordering directly from Lacanche (Fourneaux de France) may overcome this. Hope this helps anyone looking at buying a Lacanche oven in USA (or elsewhere).
· Posted by: reglilly (My Page) on Mon, Nov 18, 02 at 9:11
Well, Lacanche said they will not sell a US spec'ed range to anyone but Art Culinaire, not even if you take delivery of it in France. The warranty would also be voided even if they did. Of course, this doesn't prevent anyone from taking AndyJ's route. I decided, however, to bring closure to my deliberations, and on Friday I ordered a Fontenay. In speaking with Stan, he said that if he could get 4 or more others (he already has 5 or so) people who would be willing to take delivery on their ranges after April, then he might be able to arrange surface shipping, which could save up to $1,000 dollars in extra shipping costs. I'm sure my kitchen won't be ready for appliances until mid or late summer, so I'm extremely flexible. Anyone else out there 'on the verge'?
· Posted by: SanDiego (My Page) on Mon, Nov 18, 02 at 10:17
Reglilly, We bought a lot and will be building a house. We haven't even closed yet. I wouldn't say we're "on the verge" yet but should be able to make a decision in the next couple months. Don't know if that's too late for you.
· Posted by: Vivian24 (My Page) on Mon, Nov 18, 02 at 10:24
Dianalon, I saw that La Cornue at Williams Sonoma, too.....sigh.... Horrors! It just sits there with nothing to do and no one to love it. I asked what they planned to do with it, and no one could tell me anything at that time. So $28,000 to just sit it there to look at? I wondered if they'd be using it for cooking demos, but apparently not. I know it's a monster, but I'd be happy to give it a home....:) I'm glad you got to see the LaCanche. It's just sounds perfectly lovely! I'm wavering back and forth so much....first I think that I should just get the DCS and be happy, and then I think that I won't be happy unless I have the LaCanche, but of course that would cost me twice as much,....Oh, I don't know. I wish someone else would make a decision for me! LOL. Vivian
· Posted by: rshuey3 (My Page) on Mon, Nov 18, 02 at 11:00
Vivian, The Lacanche is a "Piano Gastrome", this is a machine and the most important piece in the kitchen, a steinway of ranges. A good cook can adapt to any range, other ranges have more electronic features, but when you take the beauty and function and the results, Lacanche owners are a happy lot. The really hard part is to choose the color and finish. Most people start with the Cluny and then add to it depending upon the space in the kitchen. Be happy cooking for a lifetime and buy the lacanche.
· Posted by: Vivian24 (My Page) on Mon, Nov 18, 02 at 12:10
rshuey, you are an enabler, first class...LOL. I know exactly what I would like to have--a Provence yellow Cormatin, but if I would have to wait a bit longer--until I can come up with the money. I have a severely inadequate Magic Chef that I'm struggling with right now (burned 2 of my desserts this weekend!) and I'm just wanting to be rid of it.... I'm still researching, and haven't made any final decisions quite yet. Nothing is in or out at this point--well except for the LaCornue...hehehe... I'm the biggest waffler.... Vivian
· Posted by: swissmiss (My Page) on Mon, Nov 18, 02 at 12:43
reglilly: we are doing an extensive remodel on a home in maryland and do not need the Volnay range I ordered (on Friday) until at least July 2003. Stan knows this, so maybe I am one of his "5." I would be very pleased to save some money having the range surface shipped! I am ok with having the range arrive earlier than July if it saves me some money. Let me know!
· Posted by: alexi2 (My Page) on Fri, Nov 22, 02 at 13:40
We are building an addition and putting in a new kitchen. We are trying to decide between buying a Lacanche or going with a much cheaper cooktop and oven combination. We've seen a Lacanche at a tradeshow (an absolute beauty) but have yet to test drive one. We are hoping to do that soon at someone's house as arranged by Stan at Art Culinaire. I'd be interested in hearing the opinion of the person on the survey who said they wouldn't buy the Lacanche again. I am also considering getting a restored stove. I had a Wedgewood I loved while I lived in Berkeley. Their cast-iron burners in a star patterned worked better than any gas cooktop I've every used before or since. Apparently these burners were made in the 30s! Prices for the restored stoves seem to range from 2000-4000, so quite a bit less than the LaCanche Our main problem is finding a burner that simmers well. We are not that interested in very powerful burners, but that seems to be all you can buy now in good quality lines. Does anyone know if these high-output burners are the reason simmering is a problem with many new ranges? I also don't like the way that burners grates come up so high off the cooktop. I loved that my Wedgewood burners were sunken into the stovetop --- you essentially had a continuous cooktop but also a nice space to put spoons in between the burners. This is another major complaint I have about currently available gas cooktops. There is no place to put spoons! The grates take up the whole surface. For these reasons we are considering an electric cooktop. Deos anybody have any thoughts on how responsive the new electric cooktops are? Alexi
· Posted by: SanDiego (My Page) on Sat, Nov 23, 02 at 12:00
I'm new and posted this in the wrong place so I'll try again. Sorry! Hi Everyone! I've been eyeing this forum for about a month and learned about the Lacanche ranges here. I'm absolutely in love with them. My husband and I are closing on a lot Dec 3rd and will be building our new home. We are very interested in buying a Volnay in the Provence Yellow and would like to get in on the fall sale so we don't have much time. I need your input on the following: Oven - Gas, electric, convection? What do you suggest? Also 4 burners with permanent simmer plate or 5 burners with no simmer plate? Lastly, does Art Culinaire give the 5% discount for visiting a Lacanche owner's home along with the fall sale prices? Is this a once a year sale or is this offered from time to time? Won't need our Lacanche for at least 9 monts. Just received my packet from Art Culiniare last night and I know they're probably closed on the weekend so I thought you all might be able to help me with these questions. Thanks for your input!
· Posted by: rshuey3 (My Page) on Sat, Nov 23, 02 at 16:39
Ah my favorite subject. Lacanche is the best. I have both a gas and an electric oven in a Sully + 1. I need to know what you want to cook, roasting or baking in order to give you my pick. I do not know which one I would be willing to give up. But IMHO Lacanche is the best value available in the maket today. I hope you join the club.
· Posted by: SanDiego (My Page) on Sat, Nov 23, 02 at 18:18
Hi rshuey3! My cooktop is used far more than my oven right now. We grill out alot here in San Diego. When I do use my oven it's used for a little bit of everything..roasting, casseroles and occasionally baking cakes, souffles. We are originally from Chicago and like to make deep dish pizzas from scratch. I have an electric oven now and we have problems getting the crust crispy enough. This is a really stupid question, but exactly what is a french top? Thanks!
· Posted by: anna_chosak (My Page) on Sun, Nov 24, 02 at 12:04
SanDiego, have you tried using a baking stone in your oven? Based on something I read in a pastry cookbook, I started baking my pies on a baking stone (well-preheated) in the bottom of the oven; the extra shock of heat bakes the bottom crust before the filling can make it soggy. The same principle might work for your deep-dish pizza.
· Posted by: reglilly (My Page) on Mon, Nov 25, 02 at 20:28
San Diego, One thing that will help your pizzas have crispy crusts is to get a pizza stone. I don't think Lacanche makes one (sometimes they are called baking stones, as anna indicates). You can get one through any number of sources though. A french top (a 'must have' for me) is sometimes called a 'radiant' top. It is a high BTU burner below a metal top (which looks like a 'burnerless part of the range) with highest heat in the middle and which offers temperature gradations the further from the heat source you put your pan. It looks like your grandmother's (greatgrandmother's?) wood stove, with a little 'manhole' you can take off if you want to put a pot directly over the flame. For control of temperature an maximum use of the range space, a french top is unbeatable.
Posted by: SanDiego (My Page) on Tue, Nov 26, 02 at 10:48
Thanks, Reglilly! Appreciate the french top explanation. As to the pizza stone, we already have one. I think we're going to have to cook our deep dish pizza directly on the stone for maximum crispiness. We are almost ready to pull the trigger and order a Volnay with a french top and electric oven in Provence Yellow. Cannot believe how helpful they are at Art Culinaire. I must have spent 45 minutes on the phone with Tom yesterday and it probably would have been longer but I had to get to an appointment. He really walked me through my options and told me the pros and cons of different choices. He's overnighting me a video and a sales order. Everyone is so helpful and friendly. The customer service of Art Culinaire reminds me of Nordstrom! Can't say enough good things about them!
· Posted by: anna_chosak (My Page) on Tue, Nov 26, 02 at 13:32
SanDiego, you must have been tying up Tom while I was yakking Stan's ear off. ;-) I agree with the level of service--I didn't feel rushed or pressured in the least. The company seems so great; I can't wait to see a Lacanche in person. That's really all I'm waiting for to push me over the fence. I think at this point, I'd be disappointed with anything else, and if need be, I WILL get those Ikea cabinets and formica countertops to fit the Lacanche into my budget! What kind of pan are you cooking your pizza in? With a cast iron pan the baking stone might not make that much difference, since the specific heat of cast iron is so high. Have you tried making it in a cake pan, then setting the cake pan on the baking stone in the bottom of the oven?
· Posted by: chardon (My Page) on Tue, Nov 26, 02 at 13:45
Anna-I think formica would be very cool with the Lacanche. It's made in so many wonderful styles and colors now--and really great edge treatments. My guys are installing my range right now. Can't wait to see the final product. Looks like we will be functional for TG, but the contractors will need to come back for finishing touches. I guess if you get the french top or simmer plate, you need to season it several times before use. Probably won't mess with that for TG!
· Posted by: chardon (My Page) on Tue, Nov 26, 02 at 16:58
Can't help myself--the range is installed and I had to share with someone! It is amazing...can't wait to cook on it Thursday! The 18,000 BTU burner is quite impressive. And if anyone is getting the removable simmer plate instead of the permanent french top, don't fret about the quality. It is very solid! Everything is so solid about the range. More later when I test it out. It's been such a long wait!
· Posted by: anna_chosak (My Page) on Tue, Nov 26, 02 at 17:53
Thanks for the feedback, chardon. I'm looking forward to hearing in great detail how it performs on T'giving!
· Posted by: Rosyjennifer (My Page) on Tue, Nov 26, 02 at 20:44
congrats, chardon!
· Posted by: ysop1016 (My Page) on Wed, Nov 27, 02 at 7:19
Chardon, I share your excitement! Was it difficult to install? Did you have a plumber and electrician do it? The installation manual seemed complicated and it appeared that the range needed to be assembled. Would appreciate your comments. My "prenatal kit" arrived yesterday with the brass and SS cleaner and manual so hopefully the "baby" will arrive soon.
· Posted by: chardon (My Page) on Wed, Nov 27, 02 at 8:45
Thanks All! Ysop-My GC did the install. He was looking at a 6 page guide that was missing the sixth page when I remembered I also received a manual with my cleaner--a 38 pager with pics. I gave him that and it was smooth sailing. He said it was relatively straightforward. We ran the electric oven last night to burn off whatever coating is in there. It smelled like heck for a few hours, but now it's fine. We played with the burners last night and the 18,000 BTU is so powerful you can hear it!! The only thing we have to check is the gas oven; we couldn't get it to fire up last night. We also received a few extra brass knobs--the Cluny came with brass knobs for the burners and stainless knobs for the oven. So if I wanted to have all brass, I could switch it out--unexpected surprise. When will the stork be delivering yours?
· Posted by: rshuey3 (My Page) on Wed, Nov 27, 02 at 11:54
Chardon, Congrats! By the way my gas oven takes a few seconds for the pilot to ignite and then 30 seeconds or so before the burners kick in. I switched to the all brass nobs on mine too! The gas oven can reach almost 600 pretty nice for pizza. Gook luck on TG and welcome to the world of Lacanche owners. It's almost like a Porsche drivers club.
· Posted by: chardon (My Page) on Wed, Nov 27, 02 at 13:25
Thanks Rshuey--I have to run downstairs and make sure they don't forget to check my gas oven. I'll need both tomorrow.
· Posted by: ysop1016 (My Page) on Wed, Nov 27, 02 at 13:47
Chardon, Thanks for the info; sounds as if your installation was a piece of cake. Will be anxious to hear how your dinner turns out on Turkey Day. I'm doing a beef roast in the crockpot and reheating pirogies that I got at the Ukrainian church sale in the electric skillet. Just 3 of us so no biggie. Stork coming any day now as it was shipped last week. Have a wonderful holiday in your new kitchen.
· Posted by: nagi999 (My Page) on Wed, Nov 27, 02 at 13:57
After reading all the great reviews, I just sent away for an information packet. Is it too late for the group purchase? Thanks.
· Posted by: anna_chosak (My Page) on Wed, Nov 27, 02 at 15:19
Nagi, I spoke to Stan the other day, and he didn't get very specific, but basically said that I'd spend about the same with either the group buy or the sale that's going on now. It ends very soon, though!
· Posted by: nagi999 (My Page) on Wed, Nov 27, 02 at 18:08
Thanks Anna- Maybe I need to call them instead of wait for their catalog! :-)
· Posted by: agrizzlyman (My Page) on Wed, Nov 27, 02 at 18:15
I got an e-mail from Lacanche yesterday saying that the sale was being extended into the winter. Call and check.
· Posted by: nagi999 (My Page) on Wed, Nov 27, 02 at 22:20
Hi agrizzlyman, I just called LaCanche and was told the sale ends November 30th. They gave me a link to the specifications for the Cluny and Sully. The measurements for the ovens are smaller than I thought: Cluny--15"x18"x12" Sully--20"x18"x12" Is there more than one tier per oven? Any problems or considerations, compensations? I had previously been considering 48" DCS, FiveStar or Wolf ranges. Do you think I'd miss the extra space? Any LaCanche owners out there who've had previous experience with a different range? Could you give me your opinion pro and con? Any of you have the griddle or grill attachments? Sorry there's so many questions. Your comments are greatly appreciated. Thanks very much in advance!
· Posted by: rshuey3 (My Page) on Wed, Nov 27, 02 at 22:35
Nagi, I have had a Viking 48" and an AGA and I now am the happiest with my Sully+1. Unless you are catering or are a professional baker, the smaller oven will do everything you want including a 20lb Turkey. I have a Traditional hob, a classic hob 4 13,000 btu hobs, a 10,000 btu hob and a 5,000 btu hob, a gas oven, an electric convection oven with broiler and a warming oven. I keep a griddle over two of the 13,000 hobs. This is a great range if you love to cook.
· Posted by: agrizzlyman (My Page) on Thu, Nov 28, 02 at 0:15
Nagi999, Who did you talk to in the middle of the night? If you got some sort of 24hr info line, they might not have the most current info. Call Stan or Art for the latest info. I already deleted the e-mail so I can't forward it to you but I'm pretty sure that it said that the sale was being extended.
· Posted by: nagi999 (My Page) on Thu, Nov 28, 02 at 0:52
Wow--a Sully+1!! Sounds like heaven! Thanks for your post rshuey3. I love cooking and I'm looking for a range that will be my "companion" for (hopefully) the rest of my cooking days. I became intrigued with LaCanche because every one who bought one sounded so happy. BTW, how do you like your warming oven? It sounds like a really great idea. Also saw that some models can come with fryers as well as simmer plates, etc. With the +1 attachment, does that mean you can get 7 burners or a fryer? Amazing...Thanks again!
· Posted by: nagi999 (My Page) on Thu, Nov 28, 02 at 1:02
Hi agrizzlyman- I think I talked to Tom...(it was around 4:30 PST) I'll call again Friday or Saturday to make sure I got my facts straight....Thanks very much! PS: He was very happy about the Garden Web link--he said many of his customers bought a LaCanche after reading about it in GW. :-)
· Posted by: rshuey3 (My Page) on Thu, Nov 28, 02 at 10:14
Nagi, I have 8 Hobs (2-18, 4-13, 1-10, 1-5)but did not get the fryer because it did not have the UL approval when I bought mine 18 months age. The warming oven is huge compared to those little draws others offer. It also goes from 86 to 236 and could be used as a slow cooker. The french top is wonderful, I put a chopping block on it when I am not using it, The John Boos is the exact deminsions. Still working on the plans for a total remodel, I want to create a cooks dream kitchen, I have asked for help in another thread. I think that Gaggenau make one that you could put in the counter top. Hope you have a great TG and welcome to the world of Lacanche.
· Posted by: nagi999 (My Page) on Thu, Nov 28, 02 at 12:37
Thanks for all the info rshuey~ It's really helping me with my decision. Sounds like your kitchen is already a cook's dream! :-) Happy Thanksgiving!
· Posted by: gklein (My Page) on Sun, Dec 1, 02 at 5:23
How easy is it to clean the cooktops on the ranges? Can you throw the grates in the DW-Also are they sealed burners?
· Posted by: carolgnj (My Page) on Sun, Dec 1, 02 at 12:27
Chardon, I carefully measured my turkey roasting pan with a 22 lb turkey in it...by my calculations it will fit in the Cluny ovens just fine. I'm dying to hear how the turkey came out in your new LaCanche I'm looking at Valentine's Day for delivery of my oven.
· Posted by: rshuey3 (My Page) on Sun, Dec 1, 02 at 21:19
Chardon How did the Lacanche perform on TG. I hope you had fun.
· Posted by: txgardenlady (My Page) on Sun, Dec 1, 02 at 21:25
OK - I've read all 200 or so posts on this subject, and I have a question. I understand that the ovens are not self cleaning, but wondered about the burners. Would assume they are NOT sealed, and wondered if there was a drip pan arrangement that pulls out like the Viking/Wolf. If not, how is cleaning done? Still waiting for feedback from new lacanche owners, cooking for first time, etc. Other than the fantastic looks, give me a reason to buy an $8000 plus appliance, sight unseen. Details thx tj
· Posted by: anna_chosak (My Page) on Mon, Dec 2, 02 at 8:26
I haven't seen it in person yet, but according to Stan at Lacanche, the burners are sealed--i.e., no drip pan below. The air intake is below the burners somehow so that things can't drip into them. Perhaps one of the owners can chime in. Or call/email Lacanche and order the package--they have closeup pictures of the cooktop so you can see exactly how it looks.
· Posted by: chardon (My Page) on Mon, Dec 2, 02 at 11:05
Hi everyone! Thanksgiving had its rough spots--not all due to my Cluny. The granite installers were here Wednesday and measured and fabricated the top of my island 4" too short; they also glued an odd dark piece behind the sink connecting the lighter pieces. They told my GC that it was dark from the wet saw which turned out to be false. So, try cooking a TG dinner running down the hall to the utility sink every few minutes! Not to worry, the turkey was moist and juicy. I ended up cooking the Turkey in the electric oven after discovering the gas oven wasn't heating up that well (looks like an install issue that they're working on today). Burners were amazing; had a ball making my Reisling gravy! A few questions for Lacanche owners...do you utilize the stainless backsplash that comes with the range? I think my installers have it in wrong; there is a gap between the range and the splash with a groove that would just collect gunk in my opinion. I'd rather take it out--I'll have a tile backsplash there anyway. Seems like they don't have my range pushed in all the way. How far should the range extend past the countertop? Seems like only the rail should? What do you think?
· Posted by: anna_chosak (My Page) on Mon, Dec 2, 02 at 12:53
Chardon, I asked Stan about that last week; if I recall correctly, he said that the rail should protrude, i.e., the counters should not be flush all the way with the rail of the range.
· Posted by: ysop1016 (My Page) on Mon, Dec 2, 02 at 13:48
Chardon, That back spacer has us scrathching our heads,too. The manual(p.6 of 38) states that the range must be 2 3/4" from the wall but if you have tile and I have a 4'x 8' SS backsplash, why the spacer? Keep us updated on the gas oven.
· Posted by: chardon (My Page) on Mon, Dec 2, 02 at 14:43
Anna--I think you're right. I knew my rails would protrude past the countertop, but my whole range is also protruding an extra inch in addition to the rail. Ysop--that spacer is strange. My installer said he followed the manual, but it just doesn't look right. The splash sits in an L shape towards the range with and extra drop in the bottom of the "L." I'm going to take a look at the picture gallery on the site and then call Stan. More on my gas oven later.
· Posted by: anna_chosak (My Page) on Mon, Dec 2, 02 at 14:48
Again according to Stan (because I was pestering him for clearance measurements), the spacer is necessary if the range is next to a combustible surface. Is tile considered a combustible surface? If not, maybe you can do without the spacer.
· Posted by: TRACEYS (My Page) on Mon, Dec 2, 02 at 19:03
I came across this site about a week ago and have been busy reading all of the posts about Lacanche. These ranges are beautiful. I just received my information from Art Culinare. My Magic Chef broke again about a week ago for the fifth time in 8 years and I am looking for a range that will last a long time. Are there any problems with these ranges? How long do they last? I am considering completely remodeling my 8 year old kitchen for one of these. Any info would be helpful. Thanks
· Posted by: chardon (My Page) on Mon, Dec 2, 02 at 22:25
Hi Anna-I wouldn't think tile would be combustible. I checked out the pics on their site and noticed that none of the Cluny ranges were sporting the stainless splash and spacer--most had tile/stone backsplashes. Well, we've a definite learning curve with this range. We still don't have an operable sink yet, so I've shyed from cooking, but DH dove right in and used the broiler tonight. He mistakenly thought the roasting pan was a broiler pan, and warped the pan in about a nano-second while broiling the steaks. Bad news...ruined roasting pan; good news...best seared new york strip I've ever had at home! The manual says that the broiler outputs some serious heat and to watch the cooktime--wow, they weren't kidding! Traceys--I put my magic chef to pasture as well! I haven't heard any longevity stories. You might want to ask Stan or Tom at Art Culinaire. I chose the range because of its simplicity. There are no fancy digital/electronic doo-das, but no doo-das to breakdown as well. I've only had my range up and running since TG, but can tell you it appears to be made very well.
· Posted by: anna_chosak (My Page) on Mon, Dec 2, 02 at 22:57
"There are no fancy digital/electronic doo-das, but no doo-das to breakdown as well." That's just it. I have a high-end Maytag range now, and while the cooktop works great, we've already replaced the electronic touchpad for the oven once (range was purchased in '99), and now it's broken AGAIN! So when we started looking at ranges/cooktops/ovens, the DH and I immediately ruled out anything that had an electronic control panel. And those brass knobs LOOK way more cool too. :-)
· Posted by: chardon (My Page) on Mon, Dec 2, 02 at 23:40
Yes they do! Gotta buy a timer though!
· Posted by: hardwarehack (My Page) on Tue, Dec 3, 02 at 7:05
NEW SEGMENT! Note this thread is almost up to 90 posts, so I took the liberty of starting "Part 3" of this ongoing discussion. For everyone unfamiliar with this site, there's a hard limit of 100 posts per thread, and once a thread hits 100, it's "locked out", and will begin to quickly scroll down the list. Also, since there is NO ARCHIVE SECTION here, once a thread drops off the end of Page 10, it is GONE forever! Therefore, to try to keep useful information around here for longer than the two weeks or so (!) it takes stuff to scroll down from Page 1 to Page 10 these days, we generally like to start new segments a bit before the 100 mark, so previous installments can be "bumped up" occasionlly, to preserve the valuable knowledge they contain. In short... please DO NOT post additional comments here in Part 2, so we don't get "locked out" too soon. Instead, please follow the link below to Part 3, and continue the discussion there! (And as a footnote, please don't start any other new threads on this topic, if at all possible... with lots of little threads, everything will scroll off the list and vanish into oblivion in short order. Please continue posting exclusively to "Part 3", until it's finally time to start "Part 4".) Many thanks, --Tom.
Here is a link that might be useful: Lacanche Range - Part 3
· Posted by: EdFrola (My Page) on Tue, Dec 3, 02 at 13:10
Do any La Canche owners suspect they sacrificed form over functionality? The ovens are so small they cannot fit a pizza stone, burners are not sealed and the ovens are not self-cleaning. They look great, but what a tradeoff… Also, why are prices so much better in the UK…. http://www.ukappliances.co.uk/lacanche/lacancheovens.html http://www.appliances.co.uk/lacanche_kitchen_appliances.asp
· Posted by: hardwarehack (My Page) on Thu, Dec 19, 02 at 0:53
Here's a copy of another short Lacanche thread that's about to scroll off the Forum... just trying to keep as much useful info available here as possible, in the fewest number of threads! :) -=-=-=-=-=-=-=-=-=-=- Help me choose my Lacanche options so I can orderPosted by SanDiego (My Page) on Sat, Nov 23, 02 at 11:45 Hi Everyone! I've been eyeing this forum for about a month and learned about the Lacanche ranges here. I'm absolutely in love with them. My husband and I are closing on a lot Dec 3rd and will be building our new home. We are very interested in buying a Volnay in the Provence Yellow and would like to get in on the fall sale so we don't have much time. I need your input on the following Oven - Gas, electric, convection? What do you suggest? Also 4 burners with permanent simmer plate or 5 burners with no simmer plate? Lastly, does Art Culinaire give the 5% discount for visiting a Lacanche owner's home along with the fall sale prices? Is this a once a year sale or is this offered from time to time? Won't need our Lacanche for at least 9 monts. Just received my packet from Art Culiniare last night and I know they're probably closed on the weekend so I thought you all might be able to help me with these questions. Thanks for your input! ----- Follow-Up Postings: ----- RE: Help me choose my Lacanche options so I can orderPosted by: chardon (My Page) on Sat, Nov 23, 02 at 12:46 Options are really a matter of preference and how you will use the stove. I chose one electric (baking), and one gas (moister roasting) on the Cluny. I hear convection is great, but I worried about converting all my favorite recipes for time and temperature--I'm never in that much of a hurry and don't bake a lot. This is the first sales talk I've heard (I'm the one that started the Lacanche thread). I actually purchased mine last August before a sales increase. My guess is that the new sale is negating the September price hike. In regards to burners, think about the dishes you make. Do you stir fry a lot, or do you make lots of sauces, soups, etc.? I went with more burners and the removable simmer plate with the thought that I had both options. We entertain for small groups, or it's just the three of us. Lots to think about I know! Good luck with your choices--I just love the provence yellow. Post pics when you get it! ----- RE: Help me choose my Lacanche options so I can orderPosted by: carolgnj (My Page) on Sat, Nov 23, 02 at 13:33 The owner I visited told me that the basic electric did a great job with baking, and she didn't feel that the convection was necessary. I have ordered the 5 Burner classique with removable simmer plate, 1 gas , 1 (regular) electric oven. I can't wait. I ordered the black, but the yellow looks fabulous! ----- RE: Help me choose my Lacanche options so I can orderPosted by: Rosyjennifer (My Page) on Sat, Nov 23, 02 at 16:28 Hi. I rec'd a 5% discount in addition to the 10%. For me, the 5% discount was to allow interested buyers in my area to see my range, not for my visiting a lacanche in person. I got the electric, non convection oven. My current oven is gas and I bake all the time with fine results. I know some people like convection, but I just didn't feel like dealing with cooking time conversions. Good luck! ----- RE: Help me choose my Lacanche options so I can orderPosted by: SanDiego (My Page) on Sat, Nov 23, 02 at 18:07 Thanks for the info, Rosyjennifer. Just curious, why did you choose electric over gas? We currently have an electric oven. I don't have any experience with a gas oven so I'm just trying to decide which would be best. ----- RE: Help me choose my Lacanche options so I can orderPosted by: Rosyjennifer (My Page) on Sat, Nov 23, 02 at 23:44 Truthfully, I ordered electric because that was what they had ready to ship. (Though I would have been happy with gas.) Granted, I'm a cook not a chef but I've baked with both and can honestly tell no difference. I never use my oven for meats. (I'll grill in a snowstorm!) My oven gets heavy use mostly for cakes, cookies, breads and casserole type things (lasagne, potato gratin, etc.). I know that baking experts have strong feelings about the need for convection heat for perfect results, but for me I don't see the need to fix something that isn't broken. Hope this helps. ----- RE: Help me choose my Lacanche options so I can orderPosted by: swissmiss (My Page) on Sun, Nov 24, 02 at 8:19 SanDiego - I also ordered a Volnay range that I won't need for 9 months (we're closing on a house on the 5th, and are going to be remodeling/building for months to come [remotely from Zurich!]; I also ordered the classique configuration with a gas oven. Glad to see there might be another name added to the list of people who don't need their ranges right away so that if there are enough of us we can save some significant money on shipping! ----- RE: Help me choose my Lacanche options so I can orderPosted by: SanDiego (My Page) on Sun, Nov 24, 02 at 10:56 Swissmiss, the person that has been emailing me at Art Culinaire is Tom. I emailed him and told him I would be interested in taking advantage of the surface shipping to save money. How exciting! What color Volnay did you order? I can't believe you'll be building from afar. How brave you are! Where in the States will you be moving? Sounds like we might be commiserating together the next few months over this whole construction process. Good luck! ----- RE: Help me choose my Lacanche options so I can orderPosted by: anna_chosak (My Page) on Sun, Nov 24, 02 at 12:01 SanDiego, as Chardon said, what you choose very much depends on the way you cook. Some people will rave about "true convection" ovens, which apparently can only be electric. I currently have a gas "faux convection" oven which works just fine. Unless you're a heavy-duty baker, you probably don't need the convection oven. Good luck with your purchase, and I'll echo...please post your pics!!! :-) ----- RE: Help me choose my Lacanche options so I can orderPosted by: SanDiego (My Page) on Sun, Nov 24, 02 at 13:06 Thanks Anna! I'll post pics but it will probably be 9 months before it will even be installed. ----- RE: Help me choose my Lacanche options so I can orderPosted by: swissmiss (My Page) on Wed, Dec 4, 02 at 9:35 SanDiego: I ordered a black volnay classique. I emailed Stan about the surface shipping group and he said at the time that he needed 4-5 more patient buyers. We will be moving to Maryland in June and the volnay is the only decision that has been made with respect to the house we are partially tearing down/adding to. Needless to say, I won't be cooking on this range until maybe next Thanksgiving. We are crazy; the hardest part will be paying others to do things we could do ourselves (we are experienced DIYers). I look forward to comisserating. ----- RE: Help me choose my Lacanche options so I can orderPosted by: SanDiego (My Page) on Wed, Dec 4, 02 at 13:02 Swissmiss: I ordered a Provence Yellow Vougeot Tradition the day before Thanksgiving. Ironically, the Vougeot is about the only decision we have made as well. We are still working on house design. I told Tom to be sure to put me on the list for the surface shipping group. Hopefully, you and I will both be cooking on our new Lacanches next Thanksgiving! -=-=-=-=-=-=-=-=-=-=- Again, here's the direct link to "Part 3" of this discussion, the most current Forum segment... --Tom.
Here is a link that might be useful: Lacanche Range - Part 3
# posted by RunnerJudy @ 7:31 PM 
