Lacanche Threads 1-10

· Posted by: hardwarehack (My Page) on Sun, Feb 23, 03 at 14:33
Anna, I can't recall if you posted a follow-up to this question in one of the other Lacanche threads - but if not, what did you finally decide to do about that "40 inch cutout question", re countertop surfaces and such? Thanks, --Tom.

· Posted by: hardwarehack (My Page) on Wed, Mar 5, 03 at 21:04
Anna, Any updates? Again, my apologies if I missed a post in one of the other threads... Thanks, --Tom.

· Posted by: eclairsgalore (My Page) on Tue, Mar 11, 03 at 10:53
Hi Everyone, I finally decided that I am not going to buy any type of French import item, and that I am going to purchase something American made. I feel very akward sending money to the French at this time, and feel very strong that I should support our own American economy. I am pretty sure I am going to go with a Blue Star, which isn't as pretty, but is seems to have all the functionality and features I am interested in. Unlike Viking, they have been in the commercial kitchen equipment manufacturing business for a very long time, and they have great open burners, and they also have decent ovens as well. Although my husband was pushing for the Viking due to pricing, I have overcome his objections on money since I mentioned that the Blue Star has a 4 year guarantee, not a one year. Anyway, just wanting to thank everyone for their imput and pointing me in the right direction in the appliance area. I was thinking Lacanche, and then thinking maybe Diva, but now with how things are in the world I just do not want a French stove. I'll be back here when it's time to pick out the dishwasher etc! I really couldn't do it without you wonderful folks! Thank you all! SUPPORTING THE US ECONOMY! Lorain

· Posted by: Zolablue (My Page) on Tue, Mar 11, 03 at 12:47
I do know what you're saying and I have some of the same feelings however it IS a US company selling this range so that is supporting them in our own country. This is something my hubby and I have discussed quite a bit as well and honestly it is so far reaching you would have to know who is making your clothing, cars, parts in things you aren't even aware of if you truly want to be consistent with this. I only mean that I do agree with the sentiment and now just when we're about ready to buy it is particularly distasteful. And, does this mean we have to give up French kissing? :o)

· Posted by: Hunzi (My Page) on Tue, Mar 11, 03 at 17:23
Lorain, I certainly understand feeling strongly about the politics of buying an import. One other option you might look at is the British import: AGA. It might not be right for you, it's not a high BTU flashy range. They are completely lovely in a homey sort of way, and they're great for people who like to make lots of "in the oven" stuff like roasts or baking. We're definitely getting one; it fits our way of cooking, and will look so beeeeeeutiful in the kitchen of our 120yr old home. Just a thought, since I don't see them mentioned here very often. Always ;-) Hunzi

· Posted by: carolgnj (My Page) on Tue, Mar 11, 03 at 20:32
Well I tried all day to bite my tongue on this one...please resist the temptation to follow politicians and media outlets who have "dumbed down" a complex international dilemma into a French-bashing slugfest. The folks in France who have worked hard to produce these quality products for over 50 years do not deserve to be ridiculed and scorned because their government has taken a position which differs from the US. Please, buy the range you want to buy...don't look for scapegoats in the process.

· Posted by: eclairsgalore (My Page) on Thu, Mar 13, 03 at 7:01
Carolgnj Well, I didn't intend to ridicule and scorn, in fact I believe I complimented them on their workmanship etc., by indicating that they were top consideration. I was just feeling that with all the critisism on our economy by US CITIZENS, plus current events, that buying American made me feel very supportive of our economy, and helping out here at home too. And although I don't have any issues with French citizens, I don't think there are too many people outside these borders who seperate governments from their people like we are so willing to do.(and without much credit for it I might add) I think you are wonderful not to harbor even the tinyist resentment, and should be commended. My intention isn't to have people bash the French, maybe just think about American options. There isn't anything wrong in the least with trading with France, I am just very into backing up my own. So although we are still very close to France, I just need to purchase American to feel like I did the right thing on a personal level. Maybe I shouldn't have brought it up, but that's soooooooo me ha ha ha! The bigmouth trouble maker. But please know not intending to be one. It's just such an uncontrollable gift. Kinda sorry I said anything, and just wanted to clear the air. Also, I am GLAD you didn't bite your tounge, you shouldn't have to. And also know half my heart feels exactly what you posted too, because I don't dislike anyone, but the other half feels a bit different, which makes this hard. But I just have to stick with my own, which does not make me better or more American, just makes me me! :) Lorain

· Posted by: GeddesHouse (My Page) on Thu, Mar 13, 03 at 8:27
I'm not giving up my Le Creuset or French fries--oops "freedom fries"...

· Posted by: hardwarehack (My Page) on Tue, Mar 25, 03 at 7:06
Well, politics aside, has anyone else decided against the brand for other reasons? Specs/cost/etc? --Tom.

RE: Finally decided on the Lacanche!!!
· Posted by: anna_chosak (My Page) on Tue, Mar 25, 03 at 8:39
Hi Tom! Sorry I missed your post before. No, I haven't really decided what to do about the cutout. I'm thinking I'll leave 40" between cabinets and have the countertop fit as tightly as possible to the sides of the range top to avoid spills/crumbs down the sides. My mother-in-law just picked a gray Caesarstone for her countertops and it's so beautiful that I might get it too. I'll hammer out the details with the contractor once we get closer. My $.02 on the French thing--I lived in France for a while and I'm very fond of all things French. They have every right to disagree with our politics and the war--and we have the right to counteract with our dollars...or not. I don't feel that boycotting is the way to foster peace and mutual cooperation between countries. This of course may just be a rationalization for not giving up my French cheeses or wine. ;-D At the same time, I think it's great that eclairsgalore has decided to support the American economy. Isn't it wonderful to live in a country which makes possible so many choices? And even though our economy may be faltering, we are still so rich and so blessed compared with most of the world. Peace and joy--and bon appétit!--to us all. :-)

designing the perfect cooks kitchen starting with a Lacanche
Posted by rshuey3 (My Page) on Tue, Nov 26, 02 at 21:41
Looking for feedback on what is needed to have the perfect cooks kitchen. How many ovens, hobs, sinks, refrigerators, diswashers, ice machines, wine storage ect...? What about the gadgets, Stand mixer, hand held mixer, stick mixer, blender, food processor, coffe machine, slicer ect..? What cabinets, how much counter space, Boos block, marble slab for pastry? What about the floor, wood, shale, brick, rubber? Now to the hood, how many cmf, remote motor, straight large vents ect....? Finally,lighting options and were doe that leave use as to room size?

Follow-Up Postings:
· Posted by: JulieO (My Page) on Wed, Nov 27, 02 at 9:06
I suggest you get the book "Kitchen Design with Cooking in Mind" by Don Silvers. It is available on Amazon, or Don's website. He is a trained chef and a certified kitchen designer. He explores function, longevity, and simplicity like no one else. Examples, the first thing you need to determine is how many people you will cook for, and then plan your kitchen in respect to this. Here's his "A-HA!" on this: How many guests can be seated in your house? (Just like determining how large a restaurant kitchen should be.) If you get 12 in the dining room, 10 at the kid's table, and 8 more in the family room, that's 30 people. He says that most home cook's #1 problem is that their kitchen is geared to the 4 people living at home, which therefore makes cooking for 30 darn impossible instead of easy. Buy by getting initially set up to have room to serve, and enough appliance capacity to make this possible, then it is easier to cook for 4 or 24. And his ideas generally aren't about how your kitchen LOOKS, they are about how it FUNCTIONS. So it addresses all price points of kitchen design. Julie O
Here is a link that might be useful: Don Silvers

· Posted by: anna_chosak (My Page) on Wed, Nov 27, 02 at 10:51
I'm 95% sure I'm going with the Cluny; just waiting to see one in person before ordering. After that, as Julie says, functionality is #1 priority. The traffic pattern couldn't possibly be worse in my existing kitchen, so gutting it and starting over makes sense for us. My Cuisinart DC-11 is a frequently-used item. I don't use the KA 6-qt. pro as much, but when I need it, nothing's better. We have a small Braun stick blender which we don't use much, but is very handy when we need it. I'll have a fair amount of counter space after remodeling (a big improvement on my current 24"!!!) and I'd like to have a marble pastry slab somewhere. Other than that, I'd like soapstone on the counters, but the budget is an issue, so I may go with soapstone on either side of the range, with wood or laminate on the other parts. Either two sinks or a double sink is a must--in stainless--along with two DWs or the FP dishdrawers. With two sets of everything in a kosher kitchen, storage is a priority. However, I don't like lots of wall cabinets. I'll probably go with lots of deep drawers in the base cabinets instead, and as we'll be adding a very large walk-in pantry, less-used items will get stored there. It will also function as a cold pantry, so a big fridge isn't high on my wish list. Floors...I'd like hardwood to go with the adjacent rooms, but also like terracotta tiles very much--with radiant floor heating underneath. Also considering cork, as it looks neat and seems extremely comfortable to stand on.

· Posted by: anna_chosak (My Page) on Sun, Dec 1, 02 at 10:29
Oops, rshuey--I thought you were talking about a hypothetical dream kitchen, and didn't realize you were asking for suggestions on your own dream kitchen! So I'll add that for me, the ultimate dream kitchen would include a built-in wood-burning oven for pizza, bread, slow-simmered cassoulet, etc.

· Posted by: carolgnj (My Page) on Sun, Dec 1, 02 at 12:22
I would add a dropped countertop for that marble pastry slab to the perfect "rolling height"....after rolling out 6 piecrusts on Wednesday and Thursday on my standard height countertop!

· Posted by: anna_chosak (My Page) on Sun, Dec 1, 02 at 12:52
Carol, I've seen that recommended many places. Is there some sort of formula for figuring out the height of your "pastry station" relative to your height? I'm 5'6" and the counter where I roll dough now doesn't seem too uncomfortable, even though it seems a little higher than my standard countertops.

· Posted by: Alice_61 (My Page) on Sun, Dec 1, 02 at 14:53
You could stack up old books or wood scraps to stand on to try out different counter heights. That way, you could figure out what height is best for you for various tasks. If you want to try out a counter higher than the one you have now, you cound build up temporarily the surface of your current counter. We used plywood scaps and various tables, etc. to mock up various counter layouts for our kitchen remodel. Personally, I like to use a high stool sometimes and it's nice to have a stretch of counter space with knee space below for that. It's great for tedious tasks like trimming 15 lbs of green beans. "Why stand when you can sit and why sit when you can lie down?" Alice

· Posted by: Rosyjennifer (My Page) on Sun, Dec 1, 02 at 16:40
A big sunny window for growing fresh herbs!

· Posted by: carolgnj (My Page) on Sun, Dec 1, 02 at 17:37
Anna, I think the measurement depends on height. One kitchen designer that I talked to talked about a 30" high surface, instead of 36" (standard countertop). I am going to measure my kitchen table height, which is where I usually end up rolling the dough to get it thin enough. I am 5'5".

· Posted by: rshuey3 (My Page) on Sun, Dec 1, 02 at 21:17
We are starting with Lacanche Sully+1 Sub Zero 632 Miele DW Whirlpool Ice maker Amana Microwave Want to add Wine refrig Undercounter refrig for soda Undercounter True 36" across from the lacacnhe and under a Boos Chopping block in the island across form the Lacanche and over the True glass front refrig. The island is 10'6" by 5'2" with a *'6" long 15"x15" teak box dow the center. The island across form the 632 is open We have a stack of wicher baskets at the end closet to the 632. We have a cusinart 14 cup food processor, a Kitchenaid 5Qt stand mixer, with lift up bowl, A Dualit toaster, Amana Radar Range and three different coffee makers. What about a second dishwasher? A Moffet convection oven? A woodburning pizza oven in the fireplace in the adjacent family room? How big should the marble pastry station be? Is a pot filler a must or a waste? Miele Coffee system? A deep fryer? The hood is 77" X 32" and 1200 CFM The fan is located on the third floor at the back of the house. The north end of the room is all windows from the counter to 6" from the ceiling with a ledge for lot of herbs and parsley. But we do need pine nut futures. Room is 21 by 15 so there is a limit.

· Posted by: Alice_61 (My Page) on Sun, Dec 1, 02 at 21:47
How many sinks are there?

· Posted by: hardwarehack (My Page) on Mon, Dec 2, 02 at 1:44
rshuey3, CAUTION! Based on a number of recent Forum reports, most commercial refrigerators are VERY LOUD, and so you may want to carefully re-think those True purchases. For instance, Rick is now in the process of trying to return/exchange/sell his brand-new Beverage Air freezer, becuase it turned out to be intolerably noisy. The only commercial coolers I'm aware of that are reputed to be relatively quiet is Jimex ColdTech - at least one of their models offers a "hushed compressor" option, too. Anyway, for the "dream kitchen" - well, at least one induction hob, and maybe some type of commercial range hood with built-in make up air? --Tom.

more
· Posted by: hardwarehack (My Page) on Mon, Dec 2, 02 at 2:07
I forgot to add - of course, per the discussions in other recent Forum threads, I'd very much want a true speed oven (at least an Advantium or Ultima, if not a TOL "commercial" model like a VFB12 or 50 amp Wave), as well as a true combi steam/convection oven (at least a Gaggenau ED220, or a commercial unit from Vulcan, etc)! --Tom.

· Posted by: hardwarehack (My Page) on Mon, Dec 2, 02 at 2:10
As a footnote to the commercial fridge question - did you mean you were considering remote-compressor models? That would of course be fine for a home kitchen... --Tom.

· Posted by: carolgnj (My Page) on Mon, Dec 2, 02 at 10:13
Most definitely two dishwashers. I would love to have a wood burning stove....the steam oven is also fascinating. Is this for pure steaming, or also steam injected baking?

· Posted by: mitchdesj (My Page) on Mon, Dec 2, 02 at 14:53
You must get a Miele Coffee system and a potfiller, I have both and love them.... I also have 4 dish drawers... (2 dishwashers are useful) I have an 8 foot round island.... Subzero side by side refrig Wolf 48 inch cooktop with grill and griddle Gallery wine fridge Inverter microwave My goof: One lonely Gaggenau 36 inch oven, although wide it's not deep- My complaint: Wolf cooktop is a big job to clean, too many nooks and crannies for stuff to lodge in- My wish, another oven and/or a warming drawer I wasn't reading these forums when planning my kitchen, I picked my appliances in 3 hours- If I had been reading these forums, I don't think my kitchen would be built yet !!! I'm just now finding out what a Lacanche or a Cornue is......

· Posted by: hardwarehack (My Page) on Mon, Dec 2, 02 at 19:08
carolgnj, Some steam ovens, like the Miele DG155, cook with steam only. True "combi" ovens like the Gaggenau ED220 can really do it all: standard convection baking, baking with varying levels of humidity, pure steaming, even warming/proofing! See these threads for more info: Wall 220/221 Gaggenau steam oven Commercial cooking appliances at home? --Tom.

· Posted by: carolgnj (My Page) on Mon, Dec 2, 02 at 19:29
Thanks, Tom...The Gaggenau sounds like a dream...

· Posted by: rshuey3 (My Page) on Sun, Dec 8, 02 at 7:10
So the dream kitchen needs Lacanche Sully+1 SZ 632 SZ 430 Miele Incognito Cooktec 3500 True 36 undercounter with remote compressor Whirlpool Ice Maker Miele Coffee system Boos block Refrigerated marble top for pastry Gaggenau ED220 Amanna Radar microwave Kitchenaid glass front undercounter refrig for beverages Kitchenaid 5qt stand mixer cuisnart 14 cup processor pot filler garbage chute under a secction of the Boos block Now lets talk cabinets inset, bead board ect Thanks for your input!

· Posted by: SimbaSue (My Page) on Sun, Dec 8, 02 at 12:23
Here's a good web site which talks about counter heights and how to figure them out. The site is hosted by Debbie Krasner who writes about Kitchens for cooks. This comes from a section called Blue Print review where she actually talks about a specific set of prints: COUNTER HEIGHT QUESTIONS: Since Beth is considerably shorter than Tom, and both plan to work in the kitchen, what about designating a higher counter prep area (in addition to the higher area in the island). I suggest the area above the wine cooler -- the counter height could easily change here to 38" to the right of the cooktop. (To determine Tom's ideal counter height range, have him stand, wearing whatever shoes he wears to cook in. Let him bend his elbow so that his hand is in front of him, and measure the distance from the elbow to the floor. This distance minus 4-6", is his ideal counter height (usually the lower height is the best, so if his elbow distance is 44" off the floor, 38" would probably be ideal). Of course this same technique can be usefully employed in determining Beth's ideal counter height, which is probably LESS than the standard 36". I'd be especially careful to lower the counter to a good Beth height on the butcher block area of the island, which is going to be the main workhorse prep area in the kitchen. Particularly for chopping, kneading, and rolling, a lowered counter area for almost anyone who cooks is ideal, no matter what their height. Leaving the counters at standard height on the sink wall and turning the corner to the cooktop will both aid in re-sale and give both cooks a "neutral' space in which to work, since both will have long-since accommodated to standard counter height, no matter what their ideal may be." The message preview keeps rejecting my link. If you can't open it up try google.com and look under Kitchens for Cooks+Debbie Krasner http://www.kitchensforcooks.net

· Posted by: Alice_61 (My Page) on Sun, Dec 8, 02 at 15:51
Sue, Thanks for the Kitchens for Cooks link. I like the drawer in the kick space idea and the roll out garbage pail. Thanks, Alice

· Posted by: txgardenlady (My Page) on Sun, Dec 8, 02 at 18:49
After choosing a Wolf Wall oven and a Wolf Range top, my choices have begun wavering. The lacanche looks so nice, don't know much else about them. But all the owners (not that many people)love them. I guess I'll have to call Lacanche to answer myy specific questions, but wondered what kind of ventilation you lacanchers use. tj

· Posted by: rshuey3 (My Page) on Mon, Dec 9, 02 at 17:03
Txgardenlady The number of owners of Lacanche on this board is growing rapidly. If you have any specific questions I will try to answer them.

· Posted by: anna_chosak (My Page) on Mon, Dec 9, 02 at 17:35
TJ, I will probably go with a 42"x24" Ventahood, installed 36" up from the cooktop, as recommended by Art Culinaire, with two blowers equalling 900cfm.

· Posted by: rshuey3 (My Page) on Wed, Dec 11, 02 at 18:46
I have seen Wood Mode cabinets, Sematic and Wood Harbour and other suggestions?

· Posted by: anna_chosak (My Page) on Wed, Dec 11, 02 at 20:32
Are you going with high-end custom cabinetry? If so, take a look at Crown Point cabinets. They're gorgeous. I'm going with Ikea myself, so I can splurge on other things.
Here is a link that might be useful: Crown Point cabinets

· Posted by: rshuey3 (My Page) on Mon, Dec 16, 02 at 23:11
Anna Thanks for the link, My SO loves inset cabinets and if I send them the plans they can give me a quote.

· Posted by: wrakoski (My Page) on Tue, Dec 17, 02 at 6:00
I'm in the process of remodeling my kitchen, going with the Cluny+1 in stainless steel. I am also going with beaded inset cabinets from Signature Cabinets (only sold through dealers I think). I've included a link to their catalog.
Here is a link that might be useful: Signature Cabinetry

· Posted by: rshuey3 (My Page) on Mon, Dec 30, 02 at 22:31
wraoski - Thanks for the link, ANy idea on price range. Beadbord inset is what my SO wants.

· Posted by: wrakoski (My Page) on Tue, Dec 31, 02 at 7:37
In a word - expensive.

· Posted by: Jamesk (My Page) on Wed, Jan 8, 03 at 20:03
If you're interested it what appears to be a very well designed cook's kitchen with a Lacanche Fontenay Plus One range -- Check out the spread on pages 24-25 of the March 2003 issue of 'Fine Cooking' magazine. You can also check it out at the following link, but you'll need the Quick Time viewer on your computer.
Here is a link that might be useful: Cook's Kitchen with a Lacanche Range

RE: designing the perfect cooks kitchen starting with a Lacanche
· Posted by: rshuey3 (My Page) on Sat, Jan 11, 03 at 18:18
Jamesk, Thanks That kitchen was featured on Ultimate Kitchens, The range is a Sully plus one.


Lacanche Range - Part 4
Posted by hardwarehack (My Page) on Tue, Jan 21, 03 at 3:56
Well, believe it or not, it's time to start yet another new segment! Please continue discussing these premium French cooking appliances in this thread... Anyone care to venture a guess as to whether or not we'll make it "Lacanche Part 10"? Part 20?! :) Thanks, --Tom.
Here is a link that might be useful: previous Lacanche threads

Follow-Up Postings:
· Posted by: hardwarehack (My Page) on Tue, Jan 21, 03 at 4:17
Hmmmm... well, although I guess I didn't create quite the logical contradiction Neil Armstrong managed when he dropped an article ("man" instead of "a man"), that omitted preposition above is nonetheless a somewhat confusing beginning, the first words "spoken" in a new realm... My question should of course have read: "make it *to* Lacanche Part 10..." Sorry 'bout that! ;) --Tom.

· Posted by: anna_chosak (My Page) on Tue, Jan 21, 03 at 9:50
We forgive you, Tom. It's all a part of getting caught up in any mania. ;-)

· Posted by: Claire_de_Luna (My Page) on Thu, Jan 23, 03 at 12:18
I'm coming a little LATE to this party, but something, somewhere, someone said made me look again. I finally e-ordered some info on this range, which seems to have everything I'm looking for. I won't begin to tell you how disgusted I became with Viking after just Trying to get information from their service reps! They dropped the ball on me twice, and will no longer have the opportunity to do so again... ANYWAY, the planning stages of this kitchen remodel have taken much longer than anticipated, but then if I believe things happen for a reason, this could just be the reason... How long should I have to wait for my information? I think I ordered it via the website about three days ago. I've spent my adult life looking for a great range. I've had two antiques, which came close (with small ovens) and think this "might be IT"!

· Posted by: chardon (My Page) on Thu, Jan 23, 03 at 13:12
Claire de Luna--they are usually pretty quick on the turn-around, If you don't get it by early next week, I'd call again. While working on a service issue, I was told Stan was out, but I think that was last week. You might want to ask for Tom.

· Posted by: Claire_de_Luna (My Page) on Thu, Jan 23, 03 at 14:25
Thanks Chardon. I took another look at your kitchen pics. Your range is truly beautiful. Did you get a chance to try your new simmer top yet?

· Posted by: chardon (My Page) on Thu, Jan 23, 03 at 15:51
Hi Claire--still haven't tried it out! Was such a crazy weekend. I played with the grill instead. Grilled salmon with great results, but ended up with a yucky grill. Thought I had seasoned the cast iron grill correctly, but must have screwed it up. Had to scrub it, and will have to start all over. Ugh!

· Posted by: lindak5 (My Page) on Thu, Jan 23, 03 at 17:42
Chardon-where are your kitchen pics posted?

· Posted by: chardon (My Page) on Thu, Jan 23, 03 at 20:03
lindak5-they are in the kitchen forum in the gallery section...I think this is a relatively new thing dividing the regular threads from the pics.

· Posted by: carolgnj (My Page) on Thu, Jan 23, 03 at 21:17
Chardon, Your kitchen looks fabulous! I love the yellow color of the walls and range hood...(and needless to say the gorgeous Cluny!). I hope you are enjoying every bit of it. How are the oven temperature issues coming along...were they resolved to your satisfaction? My Cluny+1 is reportedly on its way....although not to be installed until April. I called the LaCanche installer in Philadelphia and he is on standby to come down when we're ready..

· Posted by: Claire_de_Luna (My Page) on Thu, Jan 23, 03 at 23:09
Got my info today. I guess I was just impatient! I'm thinking this might be my next/last range. I'll be making a phone call tomorrow. Please tell me the oven is insulated...

· Posted by: chardon (My Page) on Fri, Jan 24, 03 at 8:53
Hi all! My gas oven was repaired this week. I wasn't here, but my husband insisted the repair guy check the temp on the electric too; we suspected that it was running very hot. It is! AC is sending another thermostat for that oven in hopes that does the trick. I am hopeful that this was just a quirk, and that I'll be up and running shortly. Still love the cooktop, and will test out the newly repaired gas oven this weekend.

· Posted by: anna_chosak (My Page) on Fri, Jan 24, 03 at 9:31
Claire, yes, the ovens are insulated according to the guys at AC, because I asked the same thing. They would have to be, since the minimum clearance from side cabinets is only 5 mm. I dreamed last night that my Lacanche had arrived ahead of schedule, and nothing had been done in my kitchen! I'm sure I'll be having more crazy kitchen dreams once the work is actually in progress. ;-)

· Posted by: Claire_de_Luna (My Page) on Fri, Jan 24, 03 at 9:36
Chardon, you got me thinking about the ovens on the Lacanche range. I'm curious as to who picked which oven and why? Gas, electric, or convection? And how is it working for you? What have you tried baking, roasting, etc? Is it what you expected? I only have the option of one oven and am wondering which way to go...

· Posted by: anna_chosak (My Page) on Fri, Jan 24, 03 at 9:43
FYI to everyone: Because I am the Ultra-Geek, I've copied the Lacanche threads into Word documents to save them from oblivion. Anyone who'd like a copy in the future after they scroll off the boards can email me. I also have my Aga discussion with Mark and James wherein he first mentioned the Lacanche, if anyone needs it for some reason.

· Posted by: Zolablue (My Page) on Fri, Jan 24, 03 at 17:33
Anna, don't feel bad, I did the same thing. LOL. To all: We are very seriously considering the Cluny (SS) and I would love some input from those of you who can offer pros and cons of the Traditional vs Classique configuration. I am leaning towards the Traditional but wonder if the Classique would be a better option if the removable simmer plate mimics the Traditional one. Does anyone know the answer? I have never used a gas range so be gentle when explaining your preferences and why. We are at the initial design phase of our kitchen remodel but will need to make a decision very soon so I'd really appreciate some assistance and feedback from those of you more experienced about gas ranges. Another question to those who have Lacanche - I'm mulling the Cluny vs Cluny+1 - do you think the warming oven is worth the extra bucks rather than buying a separate warming drawer in another line? Thanks!

· Posted by: rshuey3 (My Page) on Fri, Jan 24, 03 at 23:35
Zolablue- I have the Sully+1 with both a Classique hob and a Traditional hob. I keep a griddle over two of the 13,000 btu hobs. I love the warming oven and the choice of two 18,000 btu hobs. A total of 8 hobs and three ovens.

· Posted by: Zolablue (My Page) on Sat, Jan 25, 03 at 1:03
Thanks, rshuey, but let me ask you this. If you were buying the Cluny would you buy it with the Traditional or Classique hob? Also, does the large center hob in the Classique require a very large size pan? It looks that way from the pictures so we're wondering if that would limit its use. AND...if choosing the Classique would you imagine a great difference between the sizes on the simmer plates of the Traditional fixed from the removable for the Classique? I know the Traditional being larger would hold more pots but does it also distribute the heat differently? THX! :o)

· Posted by: rshuey3 (My Page) on Sat, Jan 25, 03 at 9:06
Zolablue The Classique does require a large pan. The traditional is more important to have than the Classique. If you order a Plus One you have room for both. The 13,000 Btu Hobs will boil water for pasta. The Traditional has a small plate that can be removed to assecc open flame. If price is not an object, go with the Sully plus one with the extra hob, next in line is a Cluny plus one with the extra hob, then the cluny traditional. It is a mater of price and size.

· Posted by: Zolablue (My Page) on Sat, Jan 25, 03 at 14:55
Well, price is definately an object and size may be an issue as well. We want to make the right choice on our range however and design the kitchen around it so later we aren't second guessing. I honestly haven't priced the Cluny+1 with or w/out additional hob so have no idea how much more expensive that would run. I talked to Tom initially over a year ago. :o) Hubby and I've been talking and I think we have come to the conclusion that for what we will be cooking the Traditional is definately the way for us to go. Now we have to carefully examine whether the warming oven and/or extra hob would be of value to us for the additional $$$.

· Posted by: lindak5 (My Page) on Sat, Jan 25, 03 at 14:56
Chardon-thanks for posting your pics-I finally found the site. Your kitchen is indeed beautiful! I like the hood over your Cluny. Zolablue-I ordered the traditional vs the classique configuration, mainly because I thought I could do all I wanted to do using the 4 side burners and I would have the french top for experimenting cooking the "french way"! I ordered the Cluny in burgundy. I hope I don't regret this drastic decision. Am painting my existing cabinets cream with beaded board sides. What color to paint my walls? Would a sage green be too weird? I guess that's more of a decorator forum question. Sorry about that.

· Posted by: Zolablue (My Page) on Sat, Jan 25, 03 at 15:19
Yes, Chardon's kitchen is a knockout and that Cluny is to die for! :o) Linkdak, at this point we've decided we would order the Traditional as well but I'm loving the idea of the extra warming oven. I don't know if we want that larger size range though or to spend the extra money and need to justify it first not to mention the extra hob. Would be fun though. I love the idea of a colored Cluny. We will get the stainless for the look we want but I think this piece is so special why not go for the color that makes your kitchen look grand. I also think a wonderful warm brown-green on the walls would look FABU with your burgundy Cluny. It sounds rich and is a palette that your eye naturally combines because they are complimentary colors.

· Posted by: wrakoski (My Page) on Sat, Jan 25, 03 at 18:28
I had the chance to visit Art Culinaire in person this weekend. They certainly have everything a Lacanche owner would need. After seeing so many in person, I'm happier than ever that I've got one on the way. I'm also glad I got the Cluny+1. The warming oven is (in my opinion) leagues better than a drawer. You can stack food, plates, etc. on racks like an oven. Ever wonder why you don't see oven drawers - they are impractical for getting food in/out. Would you stack casseroles on top of each other in a warming drawer? Anyway - thanks to Art Culinaire for their time. A great company and a great range! Warren

· Posted by: anna_chosak (My Page) on Sat, Jan 25, 03 at 19:46
Linda, I agree with Zolablue that sage walls with cream cabinets and a burgundy Cluny would look fab! I would wait until your Cluny's installed, then pick out some colors you like, paint the wall next to the stove with one and live with it for a week or so. If it doesn't look right, move on to the next one and try that! It may sound klugey and time-consuming, but you'll want to get the shade just right and see what it looks like in different lights during the day and at night.

· Posted by: lindak5 (My Page) on Sat, Jan 25, 03 at 20:05
Thanks zolablue and anna-Thanks so much! Great ideas. Am getting more excited about this whole kitchen minor remodel.. Zolablue-we were almost going to get the warming oven too-loved the look (saw Diane Morgan's on the video that A. Culinaire sent out) and the function, but couldn't quite fit it in the space we had very well. I compromised by saying I would spend the "extra" money on a special little island farm table-maybe something with a shelf on the bottom for a basket or something.

· Posted by: Zolablue (My Page) on Sat, Jan 25, 03 at 23:07
Warren, that is really interesting that you were able to go to AC and see all their ranges. I am in Nebraska so I fear not being able to see one in person before buying and it is a gamble. I'd hate to see a tiny oven and faint. LOL. Can you share with us how much extra the +1 part of the Cluny runs? I am assuming around $2000 and that seems pretty steep although I know it would be great to have it. Lindak, did they price the +1 to you? I'm just curious if I'm in the ballpark for the cost. I'm also not sure if we could fit it into our space not because the room isn't going to be large enough after knocking a wall out but other limitations where doors and windows are breaks up the space available. Good luck on your Cluny - I'll bet you're excited!

· Posted by: lindak5 (My Page) on Sun, Jan 26, 03 at 1:35
zolablue-I believe the +1 was somewhere around $8300+ plus the shipping was ~$1300. Yes, quite a bit more. AC can give you a more accurate quote. This was for the model with just the warming oven-no other hobs, just a stainless steel top. Yes, I'm looking forward to my Cluny! I can visualize it in my new kitchen better with all your help!

· Posted by: Zolablue (My Page) on Sun, Jan 26, 03 at 12:03
OUCH! ;^D - Wow, Lindak, I love the idea of the Cluny+1 but that is a LOT of money for a range and that much shipping on top of it! Ouch, ouch, ouch!!! LOL. I think I could be REALLY happy with a standard Cluny! We are renovating our entire house so we have to be prudent.

· Posted by: khudson (My Page) on Sun, Jan 26, 03 at 13:57
Wow... I am astonished at the number of Lacanche owners out there! My fiancee and I are about to get one.. making the final decison this week. Who out there has a Cluny + 1? Is the warming cabinet worth the extra $2000? I seem to think so, but David (fiancee) needs more convincing. Also, does anyone feel that the Cluny ovens are too small? Are they 18" deep or 16" deep? The info I have is not clear at all.

· Posted by: anna_chosak (My Page) on Sun, Jan 26, 03 at 15:34
khudson, the standard ovens are 18" deep. If you opt for convection in the electric oven on a Cluny, the third element will reduce the oven depth to 16".

· Posted by: Zolablue (My Page) on Sun, Jan 26, 03 at 17:32
khudson: Interior dimensions on standard Cluny according to my brochure says: 15 3/4"W x 12"H x 18"D. Anna is right, if you get convection the depth would be reduced to 16". I want that warming cupboard so badly but I am having a difficult time to make sense of the high price tag plus the additional freight. It would be great to have though!

· Posted by: Zolablue (My Page) on Sun, Jan 26, 03 at 18:46
Also, I'd like to mention that a huge consideration to decide upon this range is installation and service issues. I hope as those of you who have purchased begin to take delivery that you will report to us your experiences positive or negative. If we do decide on this range I'll do the same so others have more information to base this decision on. :o)

· Posted by: chardon (My Page) on Mon, Jan 27, 03 at 10:30
Hi everyone! Hope you are all enjoying your new ranges or soon will be. I'm almost up and running. I was asked to post a link to my kitchen pics with Cluny--so here goes. (Kitchen isn't quite done yet--needs backsplash and accessories!) Thanks for all your help and support.
Here is a link that might be useful: Wendy's Cluny

· Posted by: anna_chosak (My Page) on Mon, Jan 27, 03 at 11:13
Your kitchen is just so beautiful, Wendy! I can't wait to get mine done--which means I'd better make some decisions on cabinets and layout. ;-) Just for a giggle, I thought I'd share with you all that DH and I have begun referring to our future range as the George Cluny.

· Posted by: mktsurf (My Page) on Mon, Jan 27, 03 at 11:28
Gorgeous kitchen. How wide is the kitchen? Giving me some additional ideas. Thx. Bruce

· Posted by: chardon (My Page) on Mon, Jan 27, 03 at 11:59
Thanks everyone--I might have to start calling mine the "George Cluny" LOL! Mkt surf--embarassed to say I have no idea--maybe ten feet? I'll check it out for you.

· Posted by: pamela1 (My Page) on Mon, Jan 27, 03 at 11:59
Wow, Wendy, what a beautiful kitchen! What is the name of your cabinetry company, may I ask? And what brand fan/hood did you select? (Did you make your own "face" over a liner?) Thanks! Pamela

· Posted by: Zolablue (My Page) on Mon, Jan 27, 03 at 12:12
Another question...is it possible to use the downdraft vents with the Cluny? It looks like we'll have to install our range in an island and I would like the option to keep that area open. Would this work? Anna, I have to laugh about calling the Cluny, George. We have a buffet we call "the Phoebe" after Phoebe Buffet on Friends. I know, I'm a geek, too! LOL.

· Posted by: khudson (My Page) on Mon, Jan 27, 03 at 12:25
Zolablue It's my understanding that downdraft vents aren't nearly as powerful... and given that the Cluny has an 18,000 BTU output on that middle burner, you are probably going to need a very powerful vent. There are many different ways to hide vents, though. We are hiding ours behind a large wooden beam that spans the width of the new kitchen! If I can think of any ideas, I'll let you know.

· Posted by: chardon (My Page) on Mon, Jan 27, 03 at 13:07
Bruce--I guess the kitchen is bigger than I thought. It is 25 X 14 generally, a bit narrower where the eat-in kitchen is located. Pamela, thanks! My GC was a Wood Mode cabinetry dealer. I chose their Essex inset style with some beaded and some non-beaded fronts in pine. The hood is a vent-a-hood, the liner kind that we faced with drywall/molding. I went a little larger than what was required for aesthetic purposes, but am also very pleased with how it works!!

· Posted by: mktsurf (My Page) on Mon, Jan 27, 03 at 13:52
Wendy :) Thx for the measurements. bruce

· Posted by: mktsurf (My Page) on Mon, Jan 27, 03 at 14:15
Wendy :) Thx for the measurements. bruce

· Posted by: carolgnj (My Page) on Mon, Jan 27, 03 at 15:58
Zolablue, Art Culinaire has a sheet with specifications for ventilation/range hoods required for each range, and a list of suggested manufacturers for those not buying a LaCanche hood. It doesn't seem like the downdraft will be sufficient for this range. I have ordered a Cluny+1 and am considering a 60" Viking or Ventahood.

· Posted by: khudson (My Page) on Mon, Jan 27, 03 at 16:17
Everyone: Thanks for all the help! I've been reading through all the info here, and it helped us make our decision. We just purchased a french blue Cluny +1!!!! It should be here in early May! ;-) We are very excited and I will report back with news. -kh

· Posted by: Zolablue (My Page) on Mon, Jan 27, 03 at 16:27
khudson: WOW! Congratulations! That is awesome and I'm so excited for you! carolgnj: Thanks for the hood information to both you and khudson. I'll check out the options.

· Posted by: cardweber (My Page) on Mon, Jan 27, 03 at 17:46
I am considering buying a Cluny and am fairly concerned about the oven capacity - particularly it only being 16" deep. I would appreciate any feedback regarding the pros and cons on the oven size. Seems like there will be a need to replace some bakeware if we go this route. Thanks.

· Posted by: anna_chosak (My Page) on Mon, Jan 27, 03 at 18:09
It's only 16" on the electric IF you opt for convection. Otherwise it's 18" deep.

· Posted by: Zolablue (My Page) on Mon, Jan 27, 03 at 18:30
khudson, did you get the Classique or Tradition?

· Posted by: cardweber (My Page) on Mon, Jan 27, 03 at 20:23
Anna, Thanks for the information - I did not know that there was an 18" option. I thought that both ovens were 16" deep (the brochure did not specify that). This makes a huge difference for me and I'm am now leaning towards buying the matte black Cluny as we're remodeling this Spring. How have you liked your Cluny thus far? Any drawbacks? Thanks for your feedback.

· Posted by: anna_chosak (My Page) on Mon, Jan 27, 03 at 22:13
Cardweber, if you're looking at the spec page, that 16" threw me too, until Stan explained that that was only for the convection. The regular oven dimensions are given further down. I don't have my Cluny yet--we should be receiving it late this spring--but I'm sure everyone else will chime in on feedback! :-)

· Posted by: ysop1016 (My Page) on Tue, Jan 28, 03 at 7:25
Chardon, I just looked at your pix, a visual feast! It also looks workable and warm. Cluny looks right at home with its lovely hood. My setup is more utilitarian, with a SS backsplash from floor to ceiling, SS hood, shelves and warming lights. Cluny looks right at home in my kitchen also.


· Posted by: chardon (My Page) on Tue, Jan 28, 03 at 8:40
Ysop--thank you! You should post your Cluny pic here! Would love to see it. It sounds very dramatic.

· Posted by: sophie02 (My Page) on Wed, Jan 29, 03 at 22:41
I ordered a Cluny in December, scheduled for late Feb. delivery. AHHHHH.... I have to admit that I am somewhat anxious after reading numerous posts regarding ovens not working and gas burners not working, it is not in my mind what I would expect from a range in this price category. I think I will probably be needing some moral support from other Lacanche owners!

· Posted by: chardon (My Page) on Thu, Jan 30, 03 at 8:50
Sophie-I had problems with my thermometers, but both were attended to promptly. I am told they will be fixed to my satisfaction.

· Posted by: Zolablue (My Page) on Fri, Jan 31, 03 at 20:35
Does anyone know the weights of both Cluny and Cluny+1? Would either of these fit inside the back of a van? :o)

· Posted by: rshuey3 (My Page) on Sat, Feb 1, 03 at 8:30
You need a tailgate lift truck.

· Posted by: dee7 (My Page) on Sun, Feb 2, 03 at 17:58
I've been browsing these hundreds of Lacanche posts this afternoon -- sounds like there are many models and options. I tried to go to the lacancheusa web site, but my browser tells me the page is not available. Can anyone else get there? Is there a website that provides information, specs, and prices? Pictures? (I loved Chardon's photos, but would like to see other models, colors, etc.) Thanks, all.

· Posted by: Vivian24 (My Page) on Sun, Feb 2, 03 at 18:02
Dee, Try www.frenchranges.com. That should take you to ART Culinaire's site. Lots of pictures there.


· Posted by: dee7 (My Page) on Tue, Feb 4, 03 at 23:32
Thanks, Vivian 24, I did get to the site. Beautiful ranges. I also visited a site for which Rosyjennifer provided a link on Nov. 15, 2002 (over in the "Finally Ordered my Lacanche" thread) for UK rangemaster ranges. I've reposted the link below. These look great also -- does anyone know anything about them?
Here is a link that might be useful: UK rangemaster ranges


· Posted by: Rosyjennifer (My Page) on Wed, Feb 5, 03 at 7:30
dee7, I emailed them 2x but never heard back... From my research the ranges are very well regarded in the UK, they have a site like our www.epinions site where I read customer's reviews. The range was 1/2 the price of the lacanche- shipping included. Something else I discovered in my UK research. There is another beautiful range called Falcon with 2 ovens and a and broiler and in lots of colors. Seems Falcon was recently purchased by Aga and the rep I spoke with said she thought it would be just a matter of time before the Falcon was available in the US. I'll attempt to post a link to the Falcon.
Here is a link that might be useful: Falcon ranges


· Posted by: chardon (My Page) on Wed, Feb 5, 03 at 8:39
Both ranges are gorgeous--let us know if either of you decide to buy one! Like that price too.


· Posted by: TRACEYS (My Page) on Wed, Feb 5, 03 at 9:38
Dee7 Thank you for the link to UK Rangemaster Ranges. I just emailed them for information. I need a new range but I also want to remodel my kitchen. I love the Lacanche but the price for the Rangemaster is much better. I really want something that is beautiful and doesn't need to be repaired constantly.Am I asking for too much? I'm hoping someone has some more information on their durability.


· Posted by: Claire_de_Luna (My Page) on Wed, Feb 12, 03 at 13:01
I saw the Lacanche for the first time in real life yesterday. Or, I should say, "Bigger Than Life", since it turned out to be a custom arrangment. We were very impressed. I had been wondering about how I would use it compared to the way I've been cooking, but realized that trading my old cast iron griddle out for a different shape/size along with a heat diffuser would get me where I need to go. I can get over feeling sentimental about my antique cast iron griddle for a stove that really cooks! Thanks everyone for "making me look" and helping me solve my dilemma....Add another Lacanche owner to the list. We will be ordering our small but mighty Cormitan this month!


· Posted by: rshuey3 (My Page) on Thu, Feb 13, 03 at 11:52
Claire de Luna - What model did you see? What color, how many hobs and how many extra's?


· Posted by: Claire_de_Luna (My Page) on Thu, Feb 13, 03 at 12:29
I'm not sure which "model" it was. It looked like a Sully with the warming cabinet, matte black and well used. They thought it was seven years old. What they liked about it was the large burner (used most often), the burner grates not being porcelain enamel and much easier to clean, and the oven doors (which are not as deep as what we typically have on our home ovens). I also liked the stainless on the inside on the oven door, and that it was no problem for me to access, being short of leg and arm. (I am currently sporting a burn on one arm from my current oven...) They thought the ovens were very easy to clean with a can of Easy-Off, however did not like the warming cabinet controls where they were located (which doesn't seem to an issue on the new models.) It was BIG!
· Posted by: carolgnj (My Page) on Fri, Feb 14, 03 at 13:01
Happy Valentine's Day! My LaCanche Cluny+1 arrived today via BWI airport on the exact shipment day which was quoted when I sent my deposit in November. The freight forwarder very kindly hand trucked the crate up my long narrow driveway and into the garage where it will remain until my kitchen renovation is completed. According to Molly at frenchranges.com,the warranty period does not begin until the range is uncrated and installed. I can't wait!


· Posted by: anna_chosak (My Page) on Fri, Feb 14, 03 at 14:45
Wow, Carol--what a great day to receive it! Hope you © it!


· Posted by: psand3 (My Page) on Mon, Feb 17, 03 at 23:07
Those of you that purchased the cluny +1 do you have pictures to post. I have not received my literature yet and I'm dieing to see it. THanks Susan

· Posted by: carolgnj (My Page) on Tue, Feb 18, 03 at 9:17
Dear psand3, Click on the following website to see a black Cluny+1 with the warming oven on top (left side). This is the model that I ordered...but it is still in the garage in a crate! http://www.frenchranges.com/gallery/images/custom1.jpg

· Posted by: psand3 (My Page) on Tue, Feb 18, 03 at 13:39
carolgnj, that is beautiful! I am making myself nuts over this range thing, but i realy love this one. Can you tell me how much you paid for this setup shipping and all. What part of the country are you from? Thanks. Susan

· Posted by: Phil_and_Leslie (My Page) on Sun, Feb 23, 03 at 22:19
On the cusp of ordering a Cluny plus the warming cupboard. Our concerns are the rather small size of the ovens; the temperature control of the warming cupboard; and comments on the effectiveness of electric convection oven broiler and /or gas and electric combinations.

· Posted by: rshuey3 (My Page) on Mon, Feb 24, 03 at 2:36
I don't understand the question. The warming oven range os 86 to 236. The ovwns will accomadate a 22lb turkey. If you are cooking for 20 or less it should be fine.

· Posted by: agrizzlyman (My Page) on Mon, Feb 24, 03 at 11:40
I was finally able to visit a Lacanche owner and they are very happy with their unit but the ovens really are too small for a turkey. That proverbial 22lb. turkey business is just pure sales hype. I looked at the oven very carefully and found that you couldn't put a pan much larger than 13" into it. It is nominally 16" but has rails on the sides for the shelves that restrict the size of the pans you can put into it. The standard roasting pan is 16-17". The owner I spoke with didn't mind because they had a large covered barbecue right outside their kitchen door which they used for their turkey. They were very happy with their unit otherwise.

· Posted by: Phil_and_Leslie (My Page) on Tue, Feb 25, 03 at 11:01
Hi Everyone: There have been a lot of questions and very few questions about the adequacy of those small ovens on the Cluny. We all are in love with the looks of the Lacanche; we know that the burners will be wonderful; but those itsy bitsy ovens--that is the question? I know that we will no longer be able to use many of our cookie sheets and roasting pans. But that is really not the issue. Can you place two cake pans on the same shelf? If you have having a large dinner party and have several dishes in the oven at the same time, is there adequate space? Do you ever miss the larger ovens? If so, under what circumstances? I would really appreciate it if those who are bakers and/or those who entertain a lot would comment on the ovens. I think that the oven issue is the only thing that stands between us and the Lacanche. Thanks Leslie


· Posted by: Jamesk (My Page) on Tue, Feb 25, 03 at 11:42
Leslie, I have an all-gas Cluny in a second home. The size of the ovens has never been an issue for me, and in fact, I find I prefer not having to heat up one of those gargantuan dimensioned ovens found on most modern American ranges. For day-in and day-out baking and roasting, the Cluny ovens are perfectly proportioned. I have to admit I've never cooked the proverbial 22-pound turkey (nor would I be inclined to do so), but I have roasted huge joints of beef at holiday time -- without the slighted problem, and I suspect even the largest turkey would fit in a Cluny oven, albeit rather cozily. That being said, I do have some baking sheets that won't fit in the Cluny oven, so I use smaller sheets. Typical layer cakes also get baked on two shelves. I simply shift them from one shelf to the other half-way through baking. Again not a problem. Bear in mind that with a Cluny you have two ovens, so you're still ahead -- if what you were used to was a range with a single large oven. Finally, the Cluny isn't the only model available from Lacanche. If you simply can't get by with two modest-sized ovens, There are several Lacanche models with one, or even two, large ovens. Take a look at the Volnay or Vougeot models. Both have the same dimensions as a Cluny but have a large oven with a warming cupboard on the side. This may suit your needs more readily. Personally, I prefer the smaller ovens. They heat up faster, and provide a lot more flexibility. I also don't feel like I'm using vast amounts of energy every time I fire one up to simply warm leftovers, or to heat up a loaf of bread. Hope this helps. James

· Posted by: Zolablue (My Page) on Tue, Feb 25, 03 at 13:14
James, I'm also curious about this issue but according to my brochure ALL the Lacanche ovens are 12" high no matter which model. That I think is the biggest concern whether or not the width and length are greater. For me it is difficult to actually picture its size and would sure love to be able to see one in person. Having said that, hubby and I have measured all our cookware and even our largest pieces seem to be within the dimensions to fit the Cluny so I think it should be fine for us. But still I was surprised that every model utilizes the 12" high oven. And, James, can you offer your suggestion for the cooktop configuration? We're leaning towards the Traditional but still not sure. We considered if the large-size simmer plate is available to place over the center burner on the Classique it may be the best of both worlds. But after much discussion we tend to think it would most likely be a situation where you wouldn't want to be removing that simmer plate all the time so might as well get the fixed simmer plate. What do you think? Thanks for your help!

· Posted by: Jamesk (My Page) on Tue, Feb 25, 03 at 14:56
Zolablue, You are correct, all Lacanche ovens are about 12 inches high. This has always proven to be adequate for my needs, even when roasting a large standing rib roast. If you stop and think about it, many restaurant ovens are in stacked configurations. The ovens may be extremely wide, but they're only 10 or 12 inches high. As I mentioned above, I prefer the smaller oven cavities beacuse the ovens are more efficient and heat faster. My ovens are gas, so don't have a broiler unit in them. I'm not sure how much room the electric broiler element takes up in an electric oven. I have a separate salamandre built-in at eye level for broiling. As for the cook top, mine is a traditional configuration with the center simmering plate. I prefer this arrangement because it allows me to regulate heat by simply moving pots around on the plate. Hot in the middle, with lower heat near the edges. If I need to boil a really huge pot of water for cooking crabs or lobster, I simply remove the round center-piece of the simmer plate, which exposes the burner. I can then place my giant boiling-pot directly over the opening and the bare flame. If you get the removable simmering plate, it won't fit over the center hob, it fits over two of the side burners. I haven't actually seen one of the removable plates, so I'm not sure if it's as heavy as the permanent middle plate, either. The heavier, the better. On the other hand, if you expect to do a lot of wok-style cooking, the classique hob may be better for you. It all depends on your style of cooking. Hope this helps. James

· Posted by: anna_chosak (My Page) on Tue, Feb 25, 03 at 21:01
As far as baking cakes goes, if you do a lot of that you may want to go for the electric convection oven. That way you won't need to worry about the pans on different shelves. However, if you don't bake enough cakes to justify losing that extra 2" or so, get regular electric and switch the pans halfway through.

· Posted by: Zolablue (My Page) on Tue, Feb 25, 03 at 21:54
James, thank you so much for your reply. You have really made some interesting points here and given us more food for thought. :o) Wok cooking is not something that we'll do very often and the weight of the simmer plate is a very good point. I did see a larger simmer plate made for the center but only on a UK appliance site. It isn't listed in the Art Culinaire brochure and I think now it makes no difference because I'm sure we need to get the Traditional to make good use of how we'd like to cook. Also, I hadn't really considered getting 2 gas ovens but perhaps we should also consider that. Thanks again, James. :o)
· Posted by: SJay (My Page) on Thu, Feb 27, 03 at 20:08
I am also looking at purchasing a cluny. Excuse me if this is a dumb question, but my brochure says nothing about a broiler? What am I missing? Also, I'm really not sure which cooktop I want. Is the classique only really needed for wok cooking? Is it not possible to use the wok with a traditional style? One last question, I promise. Can a turkey/roasting pan fit into the cluny ovens? I'm still not clear on this point. Thanks!

· Posted by: agrizzlyman (My Page) on Thu, Feb 27, 03 at 20:40
A roasting pan will barely fit (the long way- front to back) in the gas oven(18" deep) and will not fit in the convection oven (16" deep). It will not fit sideways in either oven.

· Posted by: Jamesk (My Page) on Thu, Feb 27, 03 at 23:02
SJay, You can certainly use a wok over one of the larger side burners. In fact, I've found this works quite well on the occasions that I stir-fry something. Of course, most people prefer the maximum amount of heat possible when cooking in a wok, so it's logical that someone doing a lot of wok cooking would choose a classique configuration. The center of the mijotage (simmer plate) can also be lifted out, exposing the burner beneath. If you want to stir-fry over the exposed burner this way, you'll need a wok ring to hold the bottom of a round-bottom wok above the burner element. A broiler unit isn't available in a gas oven, but electric ovens come with (or can be specified with) electric broiler elements. I don't have a brochure, but it's possible that the broiler is described as a "grill" in the Lacanche literature. It's the same thing, but in Europe they're referred to as a grill. As far as roasting pans fitting in the ovens...as long as the pan is smaller than the oven cavity, it will fit. I use a roasting pan in my ovens all the time. If you look on the Frenchranges.com website, you notice that what the caption says is a 26 pound turkey is shown in the oven on the Cluny page. The convection ovens will also accomodate a modest-sized roasting pan. All-Clad makes a very nice stainless steel roasting pan that measures 14"x11"x2-3/4" that would fit nicely. I'm sure other manufacturers make similar sized pans. It's really too bad that it's so difficult for people to see one of these ranges in person. In my estimation, the Cluny ovens are really an optimal size. If potential buyers were able to see one before ordering, I think in most cases they'd come to the same conclusion. Hope this helps. James
Here is a link that might be useful: Lacanche Cluny (click on the oven door)
· Posted by: SJay (My Page) on Fri, Feb 28, 03 at 22:37
Is the Cluny oven 12 inches tall from the bottom of the oven, or from the lowest rack setting? That could matter. I currently have a 1940's vintage range with double ovens. The oven height (opening) is about 15 inches, but only 13inces from where the bottom rack sits. I've never had a problem with only 13 clearance. I'm wondering if the bottom rack of the cluny is only 1 inch shorter or actuallymore ( i.e. if the rack is high than the bottom of the oven). Hope this makes sense! Thanks

· Posted by: Jamesk (My Page) on Fri, Feb 28, 03 at 22:57
SJay, A Cluny oven is 305mm (12.0079") from the floor of the oven to its ceiling.

· Posted by: SJay (My Page) on Sat, Mar 1, 03 at 0:38
Thanks Jamesk, Would you mind if I asked how far off the oven floor the bottom rack rests?

· Posted by: ArtTeacher_NJ (My Page) on Sat, Mar 1, 03 at 11:45
WOW! You convinced me to look into the Lacanche. I've never seen one in person. Is there any dealer in the northern NJ area? Where is Art Culinaire?

· Posted by: SJay (My Page) on Sat, Mar 1, 03 at 23:25
Art Culinaire is IN Washington State. However after seeing their brochures and videos they often can arrange for you to visit a home equipped with a Lacanche.

· Posted by: hgtvme (My Page) on Mon, Mar 3, 03 at 11:11
I have the same question...how much space is there from the bottom oven rack to the oven ceiling? Also...how large are the burners on these ranges...width x depth? I would like to know how large of a pan you can get on the burners. Wendy...your kitchen is BEAUTIFUL! :)

· Posted by: chardon (My Page) on Fri, Mar 7, 03 at 8:52
Thanks hgtvme--been awhile since I've visited here. How is everyone enjoying their new ranges? It's been a small adjustment for me on the ovens, but overall I am pretty thrilled with my Cluny.

· Posted by: Zolablue (My Page) on Fri, Mar 7, 03 at 17:10
Well, we're on the brink of of making our final decision to order! We talked to Tom today and he was extremely helpful and able to answer all our questions. Such a nice guy, Tom is, and makes you feel comfortable - no high pressure stuff - just good and usable information. My hubby was on the line so he could take part first hand in the discussion and ask questions he had and I must say that was a great idea because we were both able to gain some knowledge about the function of the warming cupboard and it definately made an impact. It looks as though we are on the road to a S/S Cluny+1 and I never dreamed hubby would go for that! Wowsa! Now all we have to do is confidently decide between the Classique and Tradition. We're still leaning towards the Tradition but for goodness sake we have gone back and forth! We want to do this right and we're almost there!

· Posted by: SJay (My Page) on Sat, Mar 8, 03 at 12:07
Chardon Can you elaborate on your comment about getting accustomed to the ovens?thanks Also, are you really in Chardon , Ohio? I am in Cleveland Heights, that is why I asked!

· Posted by: Helena_B (My Page) on Sun, Mar 9, 03 at 2:30
I've just begun to look at these ranges. Can you tell me what the drawers at the bottom are used for?

· Posted by: rshuey3 (My Page) on Sun, Mar 9, 03 at 10:05
Helene B The draws will hold pot lids, jelly roll pans ect.

· Posted by: chardon (My Page) on Mon, Mar 10, 03 at 9:05
Hi SJay--funny, we use to live in Shaker Hts. many moons ago. I just love that area. We moved away for my husband's career to New Orleans and then New York. After 9/11 we moved back (we have a toddler), and yes, we live in Chardon, Ohio. I think it was that need to get completely away from civilization, LOL! We love it here, lots of land and quiet! I think my adjustment to the ovens is more psychological. The ovens are noticeably smaller to the eye, which seems odd when you are use to something much larger. In reality, the only time I found myself challenged was on Thanksgiving when I had to run out and buy a smaller roasting pan the day before...and at Christmas when I realized I needed all new cookie sheets. I bake large batches of cookies at the holidays only, so this was a compromise I was willing to make. For all other baking/roasting, the ovens peform quite well. My husband calls our range "The Uber Cluny." Watch out for that electric broiler, it exudes some serious heat unlike anything I've had before. You have to watch it.

· Posted by: Zolablue (My Page) on Thu, Mar 13, 03 at 15:58
We finally made our decision and placed our order! In the end (although we would have loved the warming cupboard) we made the decision that we did not wish to spend such a lot more to buy the +1 so we bought the Cluny in stainless steel with Traditional hob. We gave this such careful consideration over almost 2 years time of thinking about this range since it was introduced to us by my great friend who is "in the know" about all this kind of stuff. I can tell you I'm thrilled that we have made this choice. This is a purchase that not only will enhance our lives in the kitchen but will last for many years to come and I'm super excited. We're scheduled for delivery in early June so I'll be happy to report back if anyone is interested about its performance.

· Posted by: hardwarehack (My Page) on Thu, Mar 13, 03 at 18:48
NEW SEGMENT! Although there's been some recent debate in the Forum regarding the optimal point at which we should start a new thread part... we're now at 95 posts, so hopefully this selection will meet with general approval! ;) Please follow the link below to continue this Lacanche discussion in the most current segment... Thanks, --Tom.
Here is a link that might be useful: Lacanche Range - Part 5

· Posted by: hardwarehack (My Page) on Wed, Mar 26, 03 at 7:50
Zolablue, Yes, do please post a full report (in whatever Lacanche segment happens to be active at the time) when you get up and running! With the number of people apparently now seriously considering one of these ranges and seeking any and all info, actual end-user experiences, with installation, cooking performance, and so on, are extremely valuable... Thanks, --Tom.
Here is a link that might be useful: Lacanche Range - Part 5

· Posted by: spambdamn_rich (My Page) on Wed, Mar 26, 03 at 10:45
What exactly is a Lacanche?

RE: Lacanche Range - Part 4
· Posted by: hardwarehack (My Page) on Tue, Apr 8, 03 at 3:14
"What exactly is life/reality/truth", one might ask... :) --Tom.
Here is a link that might be useful: Lacanche Range - Part 5