Lacanche Threads 1-10

Lacanche Ranges Part 6
Posted by stefoodie (My Page) on Tue, Aug 5, 03 at 7:28
Hi all. This is my first time posting (I think) so please forgive me if I'm doing this wrong. I visited the Lacanche Part 5 thread and at the end it said the thread has reached 100 posts and I should start a new one. So here it is. Anyway.... we're considering a new home possibly this year, and we're planning to get a modular home. 1) Has anyone had any experience with modular homes and Lacanche? I have my heart set on one but I'm afraid of problems with installation, etc. Are issues pretty much the same as if we were having a traditional site-built home? 2) For Lacanche owners, I'm still concerned about oven size. I bake a lot -- does the oven fit regular sized baking sheets (cookies, etc.)? I'm getting my info packet soon but thought I'd ask here anyway. 3) I haven't checked all the options yet, but I remember seeing somewhere that you can get a griddle and grill for the Lacanche. Has anyone done this? Are you satisfied with the way those things work? More importantly is the price worth it? I saw somewhere (again don't remember, perhaps one of the old Lacanche threads) that those will be approx $300 extra each. I just didn't know if perhaps I should just get me one of those $40 griddle/grill things. 4) Has anyone "moved" with their Lacanche? Any problems/issues I should be aware of? We're purchasing the new home here in PA but may end up moving back to OH in 3-5 years. I just don't want to have to leave the Lacanche, I'd rather wait 3-5 years to get one if moving it will be a problem. 2) I just about died this morning. When I first was introduced to Lacanche (several months ago when I was looking for reviews on the AGA cooker, I stumbled upon the Lacanche thread here) - I researched price and found on homeportfolio.com that a Cluny would be $11000. Needless to say my hubby almost had a heart attack when I told him I wanted one. Hehehhhh.... I've been working on him several months now and he's softened up quite a bit LOL. This morning I found a price quote on a UK site listing the Cluny at 2555 Euro! What a challenge, I thought, to figure out how to get it at that price and have the conversion done, etc., etc. I always like a good challenge:-D. But my heart was sinking as I considered the possibility of settling for something else. And then I found the link someone provided on the Lacanche Part 5 thread for Art Culinaire's reserve! When I saw the $7+K price I just about died, because I just convinced da hubby days ago that if I could find something at or below $9K (which homeportfolio.com lists the Volnay's (thought I was going to settle for Volnay if I couldn't have Cluny) price at, isn't that weird?) that he could let me have it (I don't work, so I get guilty when I ask him to buy big-ticket items for me:-))...LOL, I said all that to say this: to the person who posted that link, and everyone else who posted all that good information, a thousand thank yous! I'm sure I'll be back here posting again as soon as we get things finalized with the house, but just knowing that a Lacanche Cluny is "doable" just made my day! No, my week! Heck, possibly even my year! stefoodie in PA

Follow-Up Postings:
· Posted by: hedgerow1 (My Page) on Sat, Aug 16, 03 at 21:34
I have a question for Lacanche owners: Did you install the "island trim" along the back of your range where it meets the tile or backsplash? I understand that the trim which comes with the range leaves a gap between wall and range. Also, AC has recommended a local guy for any service I might need. Did you have your contractor/plumber install, or an appliance service man? Thanks to anyone who takes the time to answer this. Stefoodie, you ask some great questions. I only wish I could answer them, but my Cluny Trad. has been sitting in the garage since June waiting for the contractor. He assures me that we will get going in the next week or two. Right. Good luck to you--let's compare notes as events evolve. Carol

· Posted by: carolgnj (My Page) on Wed, Aug 20, 03 at 21:04
I did not use the island trim. With the tile behind it, there is just a thin silicone type caulk between the back of the stovetop and the wall. If the stove needs to be moved out from the wall, the caulk is easily removed and replaced (according to my contractor). The contractor hooked the stove up, but an AC guy from the Philadelphia area came down to MD to fine tune the leveling, burner adjustment, etc.

· Posted by: Bosche (My Page) on Thu, Aug 21, 03 at 10:44
I did use the "island spacer" because I was told by Stan at AC that you either needed that or the one that goes up the wall. In fact the installers manual states,"It is MANDATORY to mount the back spacer vent R supplied with the appliance (or equivalent) to the wall, this allows for ventilation and reduces the risk of heat damage." I'd be concerned voiding warranty/insurance if installed without one as these spacers. A fire that starts at the range that has been installed improperly my not be covered by homeowners insurance.

· Posted by: JacksMommy (My Page) on Thu, Aug 21, 03 at 17:24
Thank you for informing me about the island spacer. I never knew I was going to need one. I ordered my Sully and it should be ready the end of October. I'm thrilled! So, does the spacer look bad? How come some of you guys don't want to use it?

· Posted by: Bosche (My Page) on Thu, Aug 21, 03 at 21:14
I believe that all the ranges are shipped with the "up the wall"' six inch high spacer as pictured in the installer's manual. The "or equivalent" is the island spacer which does not go up the wall and is a special order. It is stainless, has vents and is 2-3" wide. Most importantly for cabinet planning, range when installed is 31 1/2" from back wall to outside edge of front bar and 28 5/8" from back wall to front edge of cooktop.

· Posted by: Momto4Kids (My Page) on Thu, Aug 28, 03 at 13:37
Chris- Has your Lacanche been installed yet?! We're all waiting!

· Posted by: hedgerow1 (My Page) on Thu, Aug 28, 03 at 14:03
Yes, we are all waiting! And we'd like to hear from new Lacanche users: is it hard to get used to? is it all you expected? what have you cooked? do you have to "tweak" it to get it adjusted? does it get very very hot on the outside when using ovens? The Lacanche owners page on the Art Culinaire site is not very active yet. This thread has been wonderful and informative. Hopefully, it will crank up now that Fall is almost here. (I can't believe how fast the summer has flown!) Looking forward to hearing some good old Lacanche chit chat... Carol

· Posted by: Momto4Kids (My Page) on Thu, Aug 28, 03 at 18:41
Carol-I just spoke with Greg at AC about the island trim spacer vs the back spacer vent. He said it seems a lot of people convert to the island spacer so as not to disrupt the tile backsplash (or whatever they have going on behind the range) on the wall. I've decided to go to that as I'd prefer not to have that 6" high bit in back. He also said the depth of the range stays the same as with the back spacer vent. (See Bosche's note above). As for cabinet sizing, he did caution me to be sure not to have cabinets directly next to the range be any deeper than 26"; otherwise, the warming cupboards won't open to their fullest extent, and I won't be able to get the racks out! Let's hope we hear from Chris soon!

· Posted by: Helena_B (My Page) on Fri, Aug 29, 03 at 1:35
I would love a Lacanche. The problem is I would like to replace my 30-inch range and not tear up recently installed cabinets and countertops. I see they mention custom built designs on the Lacanche web site. Do you think they could make a 30-inch range with a warming drawer at the bottom?

· Posted by: hedgerow1 (My Page) on Fri, Aug 29, 03 at 10:58
Helena B--Yes, Lacanche makes a 27-3/4' wide model called Cormatin. It comes in three cooktop configurations and has a 21x16 oven, which can be gas, elec. or elec. convection. There is a drawer, but it is not specifically 'warming'--although I think one could warm plates and platters in it while cooking in the oven. Carol
Here is a link that might be useful: Art Culinaire

· Posted by: Nebs (My Page) on Fri, Aug 29, 03 at 11:30
Does anyone have any insight as to why the prices quoted by all of those UK websites for Lacanche products are so much lower than in the US? What is the feasibility of importing one from the UK?

· Posted by: Helena_B (My Page) on Sat, Aug 30, 03 at 5:53
Hedgerowl - Ues, I've seen the Cormatin - but what to do about the extra 2+inches?

· Posted by: hedgerow1 (My Page) on Sat, Aug 30, 03 at 8:55
Helena B--Gee, good question. I guess what you'd need is some sort of "filler". The guys at Art Culinaire might have a suggestion--surely this has come up before. Stan, Gregg and Tom have been extremely helpful every time I have called or emailed. I could post the question on the owner's forum just to see how others may have solved this. The difficult part would be the countertop filler, I would think. Well, where there's a will, there's a way! Good luck--keep us posted. Carol

· Posted by: stefoodie (My Page) on Sat, Aug 30, 03 at 10:48
Ugh. Need to backtrack here. I may have been getting ahead of myself when I decided on getting the Lacanche. We don't even have a house built yet!!! LOL. I tell my hubby just build me a kitchen and then we'll build a house around it, or maybe only the kitchen plus a bathroom and we'll sleep on sleeping bags:-D... Question: I got a postcard from Art Culinaire telling me that prices are going up after September 30. So now to add more confusion I have to decide whether I want to get a Lacanche that I probably won't get to even use until 12-15 months later after our house is built! (we just signed another lease contract as someone is renting our house until Oct '04, so we won't start building until spring '05!) What do y'all think? Go for the Lacanche now to save some $$$ and let it sit in our garage for more than a year (we're renting right now so remodeling the kitchen to fit it in is out of the question)? or just wait until our house is finished then get it, even if it's more expensive at that time? Decisions, decisions. stef in PA

· Posted by: Momto4Kids (My Page) on Sat, Aug 30, 03 at 13:09
Stef-I don't know if this helps you, but I ordered my Lacanche in May '03, but asked for a June '04 delivery date. We're building, but the house won't be delivered until aug '04. AC was very responsive to my ordering now, committing now, but the range won't be built until closer to when I need it. They didn't seem to mind the delay. Of course, you have to put money down, then I guess you run the risk of them going out of business or something (not likely), or your circumstances changing. But you don't have to take the hit on the price increase. I felt safe with such a long lead time and I am committed to my Sully +2!

· Posted by: Zolablue (My Page) on Sat, Aug 30, 03 at 13:49
Stefoodie – I think you must have mistaken the Sully model for the Cluny because it has never been listed at$11,000 on HomePortfolio. In fact, the Cluny until very recently has been listed at the old retail of $6,210 for a couple years at least. Also, the Cluny is the lowest priced model right next to the Cormatin that is smaller having only one oven. So in your excitement you must have gotten all flummoxed over the numbers! :o) As for oven size (and that is something we all were concerned about) they are truly a wonderful size IMO. I don’t own a single pan, cookie sheet, or roaster that doesn’t fit in them. I was honestly surprised about that so it is deceiving to the eye until you actually get the chance to see them in person. I am in agreement with JamesK who said he loves the oven size and that was very reassuring to me. Now that I have my Lacanche (although not hooked up but sitting in my dining room soon to be part of the new kitchen) I completely agree with him. And I’m sorry I can’t answer some of your questions since our Lacanche is sitting in the DR not hooked up. I did buy the grill and it looks wonderful. I don’t know how they compare to the less expensive ones you can buy as I’ve never seen them so maybe someone else can answer that. I’d love to know as well because I would like the griddle and don’t know if that would be worth the price of the Lacanche one. hedgerow1 – We ordered the island spacer even though we’ll install the Lacanche against a wall because we didn’t want that strip going up the back and it seems that is the standard option shipped with the range. You have to buy that island spacer separately (why is that!) and Art Culinaire will ship to you. I believe they have it made in WA so I guess that answers why it isn’t an option to come with the range. :o) Chardon helped me with this decision and I’m very glad she did as I know we would not be happy with the standard spacer. (BTW, where IS Chardon these days!!! :o) Oh, and thanks to your post I finally registered on the Lacanche site (I had forgotten being immersed in trying to finally get the kitchen going) and you are right about not much being posted there. Sure wish there would be more action as it seems quite a few of the Lacanche posters from the previous threads have disappeared! :o) Nebs – I don’t think you can attempt to buy a range from the UK as AC has the agreement to sell to US buyers. I can’t answer any specifics but the ranges sold in the US are UL rated for our specifications as one big difference. I can’t answer why the pricing differences but I know I would not be comfortable without the support of AC in purchasing and ongoing assistance and would not think a purchase of such importance and $$$ is a good idea by trying to sidestep them. Art Culinaire are extremely helpful and they have been really wonderful to me in my dealings with them. I’ve dealt with several people in their organization and they all were simply great people and very helpful. That is a very big deal in making a purchase of this type and I feel very confident that they’ll bend over backwards to always be there to help and support the customer and their product. That is worth quite a lot to me.

· Posted by: hedgerow1 (My Page) on Sat, Aug 30, 03 at 15:26
Zolablue--nice to see your name on the screen again! Yes, where is Chardon and how is her Cluny cooking? Inquiring minds want to know! My baby has been sitting in the garage since June. Contractor tells me it should be in by Sept 15. I'll believe it when I see it. Isn't it frustrating? RE: The owners' forum on AC site. I think most of them must be more private than those of us on this site. (This is an acquired taste, you know.) Perhaps we will have to jump in on a regular basis and ask some general questions. Maybe we can get the juices flowing over there--I think AC would like that. Spoke with Gregg to order island spacer, and he thought the forum would pick up after the summer. Carol

· Posted by: Zolablue (My Page) on Sun, Aug 31, 03 at 1:03
Hi Carol: yes, we've been madly trying to get our project off the ground. It has been extremely frustrating! :o) I haven't talked to Wendy for a while so I hope to hear from her soon. She was quite a lot of help to me and has incredible knowledge and great taste. I'm thinking maybe she just needed to take a forum break after all the work they did on their home. You are SO lucky to be that close to getting your Lacanche fired up. Please keep us posted about how you like it, okay? I am so hoping I can report that mine will be up and running in about 3 momths. I can hardly wait. Yeah, we just might have to get some interest going over at AC site. I'm thinking that may be easier said than done though. :o)

· Posted by: stefoodie (My Page) on Sun, Aug 31, 03 at 21:40
Zolablue - you're probably right about the excitement/mistake in pricing. I'm thinking now that the first time I saw Lacanche I wanted a Sully but after thinking my needs through, I know that a Cluny would be wonderful enough. Thanks for the info on oven size and grill. Momto4Kids - Thanks for the info. Do you remember how much of a deposit they want? I probably will go ahead and order mine, if only I can decide that I want a Lacanche 100%. I thought I had decided until a week ago when I read up on some of the other models and started to get confused again. In terms of beauty I'm there, plus it looks like it has everything I want/need, but lately I've been reading up on other options like Viking/Wolf/Thermador/GEMonogram and getting tempted. Though nothing beats the Lacanche for sheer elegance, the wall ovens I'm looking at are very attractive as well. Has anyone bought the Lacanche cooktop? That's another option I'm looking at if I decide to go with the wall ovens. stef in pa

· Posted by: stefoodie (My Page) on Sun, Aug 31, 03 at 21:42
Another question: What kind of hoods do you use with your Lacanche, specially those of you who have the Cluny? Anyone have the wok burner? I do a lot of Asian cooking and people have recommended hoods such as those used in Asian restaurants, but I want to explore other options. I definitely need something quite powerful, but afraid of the noise. Thanks again. stef in pa

· Posted by: Momto4Kids (My Page) on Tue, Sep 2, 03 at 15:00
Stef-I think I had to put about 1/3 down. That sounds about right. I also plan to get a VAH liner (and build a drywall hood facade). Not sure of the size of the VAH yet. There's another thread about hoods going on right now with a lot of good info. I think I need a smaller one than I originally thought I needed (yay!). Can't wait to hear more from folks who are currently using their Lacanches! Good luck with your decision. Deb

· Posted by: which07 (My Page) on Wed, Sep 3, 03 at 22:22
Hi everyone! Sorry I haven't posted in a long time but work and lots of other house issues came up. First, the range is still sitting in the garage, but there is now a 60" Emerald Ventahood in SS with a brass pot rail sitting next to it. The brass matches our Cluny very nicely, you would think they were made by the same company. We're stuck waiting for the permit from the Town of Hempstead to begin work. Anyone from LI will know the utter frustration in doing anything involving the Town. Over 2 years in the permit process and we still don't have it yet! Hopefully, we should have the permit in a week or so and then work can begin soon after. I have a digital pic of the stove in the crating and I'll try to get it posted later tonight(as long as the card reader is working today :) ). Still love my Cluny+1 and counting the days until it's 'live'. Cheers, Chris

· Posted by: anna_chosak (My Page) on Wed, Sep 10, 03 at 18:33
My Cluny went live this Monday. We still haven't remodeled the kitchen but the electronic touchpad on the old range died, so we decided to go ahead and install the Lacanche. I love it. It was worth every penny. The central burner's incredible; I made delicious semolina bread in the electric oven the other day; and it's just so beautiful!!!

· Posted by: stefoodie (My Page) on Sun, Sep 14, 03 at 10:07
Anyone using the Lacanche with propane? Can it be converted? Thanks.

· Posted by: Zolablue (My Page) on Sun, Sep 14, 03 at 13:42
Stefoodie, go to this page and play the video (scroll down to the bottom of page) testimony by Patty. I believe she converted her Lacanche to propane.
Here is a link that might be useful: Video testimonial page...

· Posted by: Zolablue (My Page) on Sun, Sep 14, 03 at 14:23
Anna - that is so cool. Glad you love it. How was the install? Our Cluny is still sitting in the dining room (since first week June) because we have had a bit of trouble finding someone to do our remodel only because they are all a pack of liars! Hehehe...hope I don't sound BITTER. LOL! I think we're close to beginning but who knows and I'm not holding my breath. :o) Enjoy that Lacanche!

· Posted by: anna_chosak (My Page) on Sun, Sep 14, 03 at 20:13
Ooh, Zola, I am so sorry to hear that. I have a good contractor I trust, but I'm STILL waiting on him to get back to me with a quote. Arrgh. The install went pretty smoothly. Our electrician ran a separate electrical line for it which is hard-wired into the back. He left extra cable that will stretch to its new location once we remodel and then we can plug/unplug it. To hook up the gas, I called the quasi-emergency service I've always used for plumbing service. Everyone they've sent out has been great and this guy was no exception. He installed a gas shut-off valve behind it, retaped all the joints, and even hauled the old one away for me--needless to say, I gave him a big fat tip! By the time he left, he was saying that now he wanted a Lacanche! Friday night dinner was wonderful--a French daube slow-cooked in the gas oven, challah from the electric oven, fresh baby romaine salad, and German chocolate cake. It was so moist and tender! We are totally thrilled with the Lacanche. I have now begun referring to it as "my precious" with a Gollum voice. ;-)

· Posted by: Momto4Kids (My Page) on Sun, Sep 14, 03 at 21:34
Zolablue, I can't believe I haven't seen that video. I ordered my Lacanche back in May, but my new house won't be completed until Aug 2004! Torture! To all you Lacanche owners and soon-to-be owners, I know this most appropriately goes in the Kitchens forum, but it relates specifically to my Lacanche (SS with brass trim)...I'm having trouble with what to do about the hood. My kitchen will be traditional, comfortable, but not too formal. My range will be 87 inches wide. It'll be on a 23 ft wall, corner pantry on one end, corner MW cab on the other. I'll need a couple of upper cabs for things near the range (at least I think I should have that), but the rest of the space is for hood. I think a SS hood will be overpowering. I don't want to do wood panelling to match cabinetry (too much wood?). Other appliances will be panelled. I don't want the sides of the hood to extend down to the countertops because I want the flexibility to move things off to the side. I don't want anything too elaborate. It's one of those things where I know what I don't want, but don't know what I do want. I'll know it when I see it, but I haven't seen it. Any suggestions? Thanks. Deb

· Posted by: postquake_angela (My Page) on Mon, Sep 15, 03 at 3:59
Deb, how about painting or plastering it to go with your walls? Or creating one of those hearth-like things that are reminiscent of fireplaces?
Here is a link that might be useful: Check out the Salisbury & the Rochester kitchens

· Posted by: anna_chosak (My Page) on Mon, Sep 15, 03 at 14:37
You could also set some colored glass tiles into a stucco hood. They would pick up the reflective quality of the SS without overpowering it.

· Posted by: Zolablue (My Page) on Wed, Sep 17, 03 at 17:23
Momto4Kids - I'm posting a link to a website with absolutely incredible designs. I'm not sure exactly what you're looking for but perhaps if you browse these pages you'll see something that catches your eye. I love the idea of using a vent liner and constructing your own beautiful hood and you can be as artistic as you want and also can use many different materials such as plaster, tiles, wood trim, and even make a ledge to use for placing paintings or other art. Also, you can't see this very well but go to the Griffith website (http://griffithinteriordesign.com/images/press/RenStyle1002/pgs84-85.jpg) and look at the hood on this link. It is not a great picture but you can see they've made a custom plastered hood and above it they've added a special stone (although you can only see a tiny corner of it) but you have probably also seen this done. It is really a nice effect and adds a special touch to a hood like this. Okay, just browse through the Wm Ohs site - GORGEOUS stuff!
Here is a link that might be useful: Wm Ohs

· Posted by: Momto4Kids (My Page) on Wed, Sep 17, 03 at 21:57
Zolablue--WOW both those site made me feel like a kid in the candy store. You've known that feeling, haven't ya?! I stuccoed (is that a word?) my foyer 1/2 bath to look like the interior of a castle. The stucco work turned out to be excellent. I was thinking I could have that applied on the walls and over the range. But then I saw a number of threads that made people fearful of stucco in the kitchen. That it would need to be waxed. What does that mean? Should I be waxing my bathroom? Does it leave a waxy residue on the wall? Yucky! I'll keep you posted. I think in my case, I need to plan this hood as structure to know where I'm going with cabinets and countertop surfaces. Great sites! Thanks again! M.2.4.K

· Posted by: Zolablue (My Page) on Thu, Sep 18, 03 at 2:41
No worry about using texture in the kitchen (or bath) if you choose the right product. I'm a newbie but learned about marmorino from a good friend of mine who is very savvy about these things. Marmorino is a form of Venetian plaster and is recommended especially for kitchen and bath areas because of its ability to breathe in high humidity. It is a natural material and although labor intensive, depending on your space, provides a gorgeous finish that is very unique. We are planning to use marmorino in our kitchen and other rooms and actually just ordered samples of one called Adicolor and tested it last weekend. Actually we think it will be a breeze to apply (and I agree with my friend it is like "buttah") and my personal preference is not to burnish so we'll save a step. If you do a search on marmorino venetian plaster (or "marmorino") you'll find a ton of info along with Venetian plaster products and finishes available. Just make sure you're looking at the ones that are natural products imported from Italy to make sure they work in the kitchen. Piece of cake! :o) Oh, here is a link to Legendary Finishes to view some gorgeous samples although this is a site that sells only to professionals. They have a wonderful example of a bronze venetian plaster that is to die for. Also, they depict a beautiful green marmorino sample to show you the texture. There are so many of these plasters I love so you should find something interesting that will work for you. :o) Here is the Adicolor site: (http://www.adicolor.com/index.htm) Browse that site to get some good info. Hope that helps. :o) (Sorry about highjacking the Lacanche thread here.)
Here is a link that might be useful: Legendary Finishes

· Posted by: Momto4Kids (My Page) on Fri, Oct 3, 03 at 18:57
Zolablue-boy, I'm excited now about this hood. I love the places you've sent me. I'd like to know more about the marmorino. That sounds exaclty like what I want to do. Hmmm. Keep me posted please!

· Posted by: hedgerow1 (My Page) on Mon, Oct 13, 03 at 8:45
Well, time to put Lacanche on the "front burner" again. We installed our Cluny this weekend, and I followed directions for breaking in the ovens and seasoning the simmer plate (ours is a Traditional). The oven procedure went well, and the 600 cfm Ventahood took care of most of the fumes from the insulation and is pretty quiet. I used veg. oil for the cast iron plate, turning it on low until it was hot, turning it off and then wiping on the oil. Did it three times, and with the third application the round cut-out in the center turned dark, very dark. The rest of the plate is fine. I realize that the cut-out is directly over the flame, but I do not think this is usual. We've waited to call AC because of the holiday weekend. I plan to use this range as a tool and not be too fussy, so it's not the end of the world--I really don't mind a color difference--but I'd like to know if any of you have had this happen. Otherwise, eveything went smoothly, and I am as in love as one can be with a range. It really is like driving a turbo Porsche after pooping along in the righthand lane in your grammie's Plymouth Volare! It was definitely worth the wait and raises our little country kitchen to new heights. For now, I'm staring at it a lot. It's the WOW factor we talked about on another thread. Cooking should be fun. (Brass trim on oven handles and knobs gets very hot when ovens are cranked up, so those with small children should be aware and treat this range with respect. This is for grown-ups.) Haven't tried to bake or roast yet. Am going to test oven thermostat with thermometer first. Did any of you have any surprises when you first cooked in the ovens? Wish there were a small cookbook specifically for this--kind of like the one for Kitchenaid Mixmaster. I think I will ask about the simmer plate on the AC user's forum as well. Thank you all in advance. Pictures will be forthcoming after the paint job. I can see light at the end of the tunnel. Carol

· Posted by: stefoodie (My Page) on Mon, Oct 13, 03 at 9:19
Carol, thanks so much for the update. Let us know how the oven experience goes. While Lacanche will always be on my dream list, I have been looking around for something that will better suit my needs -- a serious wok burner and bigger oven.... (sigh.... the WOW factor will have to wait for another kitchen, or another lifetime:-).

· Posted by: stefoodie (My Page) on Fri, Oct 17, 03 at 16:35
well, all, i'm back to reconsidering the Lacanche. however, i've thrown all my lacanche brochures away (bad move, i know) -- can someone post the internal dimensions/capacity of the volnay oven and the sully ovens? can the sully be ordered with 1 gas and 1 electric convection? i keep going back and forth between built-in and freestanding, because i don't know if we're moving again in 5 years or not. thanks

· Posted by: Momto4Kids (My Page) on Fri, Oct 17, 03 at 17:53
stefoodie-yes, bad move! Interior measurements: Volnay Oven dimensions: 21" W x 12" H x 18" D (I don't see interior dimensions of the warming cupboard) Sully same oven dimensions as the Volnay Volnay oven comes as gas, electric or electric convection. Sully ovens come as 2 gas, 1 gas & 1 elec, 2 elec, 1 gas & 1 elec conv, or 1 elec & 1 elec conv oven. I have all the burner info, too, as well as exterior dimensions if you need them. Just let me know. Deb

· Posted by: downtowner (My Page) on Mon, Oct 20, 03 at 0:01
Our Cluny tradionel has been hooked up, but we are still a ways from using the kitchen. The workers asked how much they can buy one for! DW must have overcome her scepticism. Her secy said: "I hear the stove is beautiful." Second house call to repair shipping damage on Tuesday. There are good recipes on the La Cornue site. The seem to call the French Top the "Plaque" (sounds bad for your teeth). No reason they shouldn't work with the LaCanche. (French for French Top: "La plaque coup de feu" ) Much of the La Cornue FAQ is also relevant to LaCanche: http://www.purcellmurray.com/product_lacornue_faq.html Wolf has a video and a recipe for Fr Top: http://www.subzero.com/thelivingkitchen/frenchtop.asp# Aga claims to have recipes, but I don't know if I'm brave enough to trust the English . Google has one recipe in French -- for 'coq au vin choquant.' http://b-simon.ifrance.com/b-simon/hiv41.htm
Here is a link that might be useful: La Cornue recipes.

· Posted by: hedgerow1 (My Page) on Wed, Oct 22, 03 at 8:34
A little side question for those who are cooking on a Lacanche: What type of TIMER are you using? I have just installed my Cluny and have purchased a digital Polder timer with three settings. I am truly tech-challenged. It really isn't easy to set and read with 55-year old eyes that require glasses--I think I just like the old turn-the-dial kind. Only trouble with that is, they usually time up to just one hour--and I need about three of them to time two ovens plus something on the top of the stove. How have you Lacanche cooks coped with this? I have become so dependent on my stove clock and timer--never gave it a thought until now. Maybe I should just relax, huh? I realize this is an inane question, but this forum comes up with the most creative suggestions. Thanks. Carol p.s. Haven't used the ovens yet--they are soooo clean! Must take the plunge soon. Someone has referred to their range as "my precious, in a Gollum voice." I love that because it's so true!

· Posted by: ysop1016 (My Page) on Wed, Oct 22, 03 at 11:16
Hedgerow, I use the timer on the microwave plus a dial timer and several other novelty shaped ones. For a 2 or 3 hr. cooking time, I just jot down the start time on a refrig magnetic pad. Don't you just love cooking on it?

· Posted by: spacific (My Page) on Wed, Oct 22, 03 at 16:00
AGGHHH! Good news, bad news. Good news, I just got my notice to make the final payment, my LaCanche Cormatin is ready to ship! Bad news, the new kitchen space isn't even built yet (delays, delays). I am really excited, though! So what would you all do? Install in place of the old stove to be able to cook Thanksgiving dinner (and risk "my precious" getting scratched during construction) -or- wait until the new kitchen is built so everything can look shiny and new (for at least 10 minutes!) and all can develop "patina" together?

· Posted by: hedgerow1 (My Page) on Wed, Oct 22, 03 at 18:45
spacific--I don't think it would be impossible to put it in temporarily, but I think I wouldn't want to risk it in the construction melee. We kept ours wrapped, in the garage until it's space in the new kitchen was ready. There was a moment after it had been installed when my contractor thought he might have to move it out to make a counter adjustment. He figured out how to make things work without moving it--he was loathe to go through hooking it up and adjusting all over again. And there's the warranty to consider. I sympathize with the frustration of delays and more delays. My Contractor says it's because I changed, added etc.--and I say it is a work of art in progress, evolving. He laughs. Important to maintain the humor, especially at the end when things really drag out. Good luck. Let us know when that Cormatin is in its new home! Carol

· Posted by: spacific (My Page) on Wed, Oct 22, 03 at 23:52
Hey Carol, Of course you're right, but this is harder than waiting for Christmas when you're eight! I'm just happy to hear the sound of jackhammers these days. It means that something is finally starting.

· Posted by: downtowner (My Page) on Thu, Oct 23, 03 at 14:43
Update on LaCanche repair: Professional Appliance in NYC made an appointment to come 10:30-12:30 on Tuesday. Called them at 12:30. This reminded them they had an appointment they forgot about and said they would come that afternoon. Later said they would come so late they could not finish before I had to leave for dinner. I don't need the stove for a while, so I asked for the first appointment on any day they wanted. They said that would not be possible! (Doesn't matter, really. Last time this happened they came hours late to what was supposed to be their 1st appointment of the day). I told them that the carpenters (who speak chinese) could let them in, but I could not afford to wait for them again. Gregg at AC has been wonderful, but I do hope he can find someone a little more reliable for future repairs in Metro NY.

· Posted by: hedgerow1 (My Page) on Thu, Oct 23, 03 at 18:08
downtowner: What is the problem with your range? We called the service co. AC recommended in our area when we installed our Cluny--just to make the final adjustments. I made two calls and was told they'd get to me the next week, but I haven't heard a thing--that was two weeks ago. I let it go this time. We have no problems with our range other than the temps on the ovens being off by 50 and 35 degrees. I'm just going to start cooking and adjust to them using an oven thermometer (which I don't think is too accurate in itself!). I have to remind myself, "low tech" is what I wanted, and this beauty is worth any little adjustment I have to make. You are going to love it. Carol

· Posted by: stefoodie (My Page) on Fri, Oct 24, 03 at 9:20
carol, the ovens are off by 50 and 35 degrees? aren't those numbers quite a bit for a pro-style range? i wouldn't mind baking/ up to 10 degrees off, okay, maybe 25 max, but 50??? does lacanche offer an explanation? thanks

· Posted by: hedgerow1 (My Page) on Fri, Oct 24, 03 at 20:58
stefoodie--Well, I must admit that this temperature thing is difficult to pin down. I put a little hardware store oven thermometer in the *center* of the oven and set knob at 400 (gas oven)--after a half an hour the needle was just about at 350. Same procedure on electric side resulted in needle under 375. Interestingly, when I place the thermometer on the *front* edge of the rack, the result is much closer to the temp. setting. When I asked AC about this, Stan told me that the factory calibrates the ovens with something inside on the racks, and that store thermometers are sometimes more off than the internal ones! He said just start cooking and see how it goes--which I have done. Have tried cooking a few old favorites in both ovens with the knob set just above the required temp. and they were done in roughly the usual time. Bottom line, I don't think the ovens are as "off" as I had thought. I am going to keep the thermometers attached to the front of the rack in each oven for a while until I get the hang of this. I must be getting it--everything I've cooked so far has tasted great. Perhaps the gas oven is more forgiving, moist heat--even meatloaf is juicier and more tender. Rack of lamb tonight was perfect. I haven't done any baking yet--my kitchen isn't really in move-in condition. And I think I'm in love with the french top. I haven't cooked on a "pro-style" range, so I can't compare, but am not sure this range would exactly fit that category. It certainly is powerful, but it seems pretty "low-tech", and I think one must rely less on following the exact times and temps in recipes and go more on one's experience and,well,gut feeling. It's going to improve my cooking a lot. This range gives you the best of both worlds--very appealing indeed. Perhaps someone with more experience will comment on this. Sorry to have rambled. Carol

· Posted by: downtowner (My Page) on Mon, Oct 27, 03 at 6:07
Hedgerow1, the range came with various pieces damaged by a forklift. Had to have 2 repairs because a new sheetmetal top had to be ordered from France. Just for the record, Professional Appliance Repair did not show up for their appointment on Friday. No call either. The parts are sitting in my fairly closed to finished kitchen. If it didn't make me feel as if I were living in a corrupt banana republic, I would offer them cash from my pocket just to show up for an appointment they themselves have scheduled. I guess this shows, once again, that things, even lovely things, do not bring happiness.

· Posted by: hedgerow1 (My Page) on Mon, Oct 27, 03 at 9:49
downtowner: There has got to be a solution for this. I feel sure that Stan etc at AC will come up with the answer--they seem to care a lot about their customers and want us to be satisfied. But perhaps this doesn't translate to the local service people. I wonder if the reason the repair co. is not showing up is the typical NYC service attitude or that this appliance is so unfamiliar to them that they'd rather not bother and have just put you way on the back burner. Could they be boycotting "French"? (just joking.) There is no excuse, of course. Do you know of any other owners in the city whom you could call? Is this the only service co. AC can recommend? If so, I hope they find and train another one--out here in Fairfield Cty as well. So sorry this has put a damper on your kitchen re-do. It's enough of a nightmare without this. You are going to love your Lacanche. I wish you best of luck--please let us know when all is made right. Carol

· Posted by: Momto4Kids (My Page) on Tue, Oct 28, 03 at 18:55
Chris? CHRis?? CHRIS!!! Where are you? Where does your remodel stand? Did you ever get that digital picture? We are all dying to hear about your experience. If you haven't started cooking yet, have you decided WHAT will be your first meal? Living vicariously....10 more months to go for me! Deb

· Posted by: spacific (My Page) on Wed, Oct 29, 03 at 9:33
Yes, those of you who are already using your LaCanches, give us an update. I got a call from AC, my Cormatin left the factory yesterday!

· Posted by: which07 (My Page) on Wed, Oct 29, 03 at 11:54
Deb, Hi. We've been stuck in remodeling hell for a while. Our original GC fell apart on us right before we were about to start work. We had to do another round of bids and we should have a signed contract this weekend. Our Lacanche is now buried in the garage, covered by appliances and other pieces that were ready to be installed. The digital pics didn't really show much. We left the plastic wrap on to prevent scratches, so it's difficult to see any detail at all. At this rate you might have your kitchen done before us. :) Chris

· Posted by: hedgerow1 (My Page) on Thu, Oct 30, 03 at 8:37
Anyone who has read my posts of late knows how much I love my new Cluny with french top. It can do no wrong in my mind. That said,I am wondering if anyone has had oven racks which don't slide out easily. It's nothing I can't handle or get used to, but I'd like to know if it's just me. Thank you.

· Posted by: anna_chosak (My Page) on Thu, Oct 30, 03 at 8:57
I (heart) my Cluny as well! I don't have the French top, but having used the removable one a couple of times, I can see why Hedgerow is enamored of it. It's really a very logical way to cook. Hedgerow, have you been to the Lacanche owners' forum? There's a post there about sticky oven racks. AC will send you new ones if you've got this problem.

· Posted by: ysop1016 (My Page) on Thu, Oct 30, 03 at 11:07
Hedgerow1, The racks in my Cluny do not glide smoothly. It is the only feature on the Cluny which is not perfect. I talked with AC and I don't have the "old" kind that they will replace.

· Posted by: hedgerow1 (My Page) on Thu, Oct 30, 03 at 11:09
anna, yes, I have seen that post. There is a picture showing the racks, but is that the old version or the new version? Mine do not look like that--I have side rails, not bracket slider thingies. Asked Gregg about it on email. He said I was the first one to ask about the new, revised racks, and he gave me a couple of things to check inside the oven. Everything looks okay. Do you have any resistence when you pull out (and push back) the rack to check on something cooking? If this is par for the course, I'm sure it won't matter in the long run. Thanks.

· Posted by: anna_chosak (My Page) on Thu, Oct 30, 03 at 12:43
I have side rails too. There's some resistance, but not enough to bother me.

· Posted by: Zolablue (My Page) on Fri, Oct 31, 03 at 11:47
My Cluny is still sitting in our dining room because we have yet to get started so I obviously have not been able to cook on it yet. I just checked the racks and they slide very easily but don't know what version this is so I'll have to pop over to the AC forum to see the pics your talking about. Carol, about your oven temps being off I have to say that I will be very displeased if that is the case on our Cluny. I would expect professional range ovens to be dead on as to the temperatures if not very, very close and I mean within 5 degrees plus or minus off at maximum! My husband agrees with this and he comes from a background of a family-owned restaurant so he grew up cooking on pro-ranges. He thinks your ovens being off to that extent is simply unacceptable and I do as well. Chardon had a similar problem but I know she was able to get it resolved. I haven't talked to her in quite a while and she changed her email so I can't contact her but I can check and see if I can find the information. Please let us know your progress with this problem but for goodness sake I would surely think having to adjust your oven dials for every single recipe you cook kind of misses the point of the agreement to spend BIG BUCKS to buy a range purported to be of this quality. Do you not agree? :o)

· Posted by: buflolisa (My Page) on Sat, Nov 1, 03 at 8:38
Can anyone tell me about their experiences using the lacanche ovens and their size? I cannot decide whether to buy a cluny1400 or a sully. The cluny ovens seem so small but I really want the warming oven that comes with it. My husband thinks we should get the sully because I can't fit the turkey in the cluny. I have had extensive conversations with Tom at Art Culinaire and he likes the cluny better. Help!! Any advice will be greatly appreciated. And yes I am so excited about ordering one.

· Posted by: Zolablue (My Page) on Sat, Nov 1, 03 at 14:51
Buflolisa – The ovens on the Sully are only 5 inches wider than the ovens on the Cluny. They are exactly the same height and depth as the Cluny’s so you are paying a premium for those 5 extra inches. In addition, the concern with a large turkey is the height and not the width, correct? I’m sure Tom told you about roasting his 26 lb turkey that he had to buy because he waited too long to go to the store and that is all that was left. :o) I told him nobody believes that turkey was actually that big but he swears it was and I do believe him. If you look at the pictures of that thing you can see where it obviously filled up that oven but it was gorgeous! The first thing I did when we received our Cluny was to try all my roasters and baking sheets in the ovens. I don’t own a single thing that doesn’t fit easily and that includes a huge stainless steel roasting pan and one of those big, old speckled blue enamel turkey roasters with the lid on! My friend’s husband likes to cook a beer-butt chicken often and that has to be stood upright and she measured it and it will fit nicely as well so they are truly a very workable oven size. I admit that I was also extremely concerned about the oven size mainly the height and was expecting to be shocked and/or disappointed (or at least suffer some angst) when I first viewed their size but I was pleasantly surprised that they are quite a nice size. Since we haven’t actually used ours yet I can’t make more specific recommendations but I like the idea that I won’t have to heat this huge oven every time I use it. I think unless you have the need to place more than one dish at a time on each rack the extra few inches of width will not matter and you will still have two ovens. As for the warming cabinet I love the idea but I feel they are ridiculously overpriced. I realize they are probably superior to most warming drawers in how they function but you can buy almost 3 warming drawers for the price of one warming cabinet. If money isn’t an object I’d say go for it! :o) We plain don’t have the room or I should say didn’t want to make the room because we are designing a rather unique kitchen with no upper wall cabinets so I need my storage. But no doubt that warming cupboard would be a great option to have. As for Tom saying he prefers the Cluny over the Sully, yes, he told me the same thing. If you read the testimonials from professional chefs who own Lacanche almost all of them bought the Cluny and there is a reason it is their best selling model. Again, there are so many personal reasons that go into what you buy for such an important space in your home but I think the myth about those smaller sized ovens just has to be put to rest. They are more than adequate and that Cluny is one gorgeous piece of machine! But, again, I have to stress that what is right for one may not be for another and I think everyone should carefully think about how you WISH to cook not necessarily how you cook now because that will allow you to expand your horizons and experience things you have been missing. So if that means bigger is better then go for that. :o)

· Posted by: Zolablue (My Page) on Sat, Nov 1, 03 at 14:59
In case you haven't seen these pictures you may find this interesting. Run your cursor over the ovens to see what is inside. There you will find Tom's big ole turkey!
Here is a link that might be useful: Cluny Oven w/Big Turkey

· Posted by: cooking_SB (My Page) on Tue, Nov 4, 03 at 13:48
Hello All: I am considering a Lacanche purchase and found this site very imformative as I still have not spoken to a person who actually own/uses one. My immediate questions: 1)someone alluded to the knobs and possibly doors getting hot. How hot? Do you need gloves to handle? I have a 9 and 6 yr old , are they dangerously hot? 2) The oven size on the convection is 2 inches shallower (front to back - 16 inches. According to my measurements a half sheet pan would not fit. If I got the Sully I could turn it around but ithe Sully is too large for me if I add the warming cabinet. Does anyone have the convection and how does it perfom? This service thing really scares me...Does anyone live around the Santa Barbara or L.A. area. Any suggested Southern Cal. servicers? Looking foward to some feedback. Thanks!

· Posted by: anna_chosak (My Page) on Tue, Nov 4, 03 at 18:48
Cooking_SB: I also have a 9- and a 6-year old. Hasn't been a problem so far. It doesn't get dangerously hot, IMO, just uncomfortably hot to the touch. Our kitchen is horribly laid out, so I'm always screaming at the kids to GET OUT!!! while I'm cooking anyway. ;-) I got the regular electric instead of the convection. I cleaned my ovens for the first time today. Remarkably easy.

· Posted by: Momto4Kids (My Page) on Fri, Nov 7, 03 at 17:19
Question for the Lacanche owners: What color did you get? I've already ordered mine in SS, but am rethinking because DH finally caved on his last remaining piece of input for the kitchen. At first, he insisted the range could not be a color. Then after seeing some pix of the colored ranges, he began to change his mind. I am so torn. The rest of my appliances will be paneled. I'll be mixing 2 woods (probably a maple with a chocolate glaze, then a black or dark green painted wood...or I may change completely and go antique white and blue...I don't know). Anyway, I can't decide if I want the range to color-coordinate or let it stand on its own in SS. What did you do? Thanks. Deb

· Posted by: FrenchTeacher (My Page) on Fri, Nov 7, 03 at 18:23
Good luck in making a color decision. You must feel relieved to have made a decision on your range! You're part way there. I'm a couple of steps behind you. I'm considering Lacanche right now. Just got some color samples in today's mail (French blue - very dark; Tom said it sometimes looks black unless your lighting is very strong. Portuguese blue - It has a more medium, true blue color to my eyes; and Provence yellow - a bold statement to make and I don't think I'm that bold. Tom mentioned "school bus" when I requested a Provence yellow sample.) I think using color will be a good way to do something a bit different. I was actually surprised when I suggested to my husband the black or stainless in order to save money and he actually suggested that if I order the Lacanche, I ought to choose a color. I might call Tom back and ask him to look at the red or green color chip. I have Le Creuset in blue and flame and don't know if I should try to match or pick a totally different color. On another note, for those of you who have been cooking with your Lacanche, do you find that the burner configuration on the Cluny classique provides enough high power burners? (one 18,000 BTU burner, one 13,600 BTU burner, two 10,200 BTU burners, and one 5,100 BTU burner) Also is the 5,100 low enough for melting, simmering, etc.? Question #2: Do the newer models have the problem of hot controls. My kids are out of the house, but I hope to have grandchildren someday and don't want little burned fingers. When I asked Tom about the problem of the hot controls, he indicated that this problem was due to the older models which had not been underrated by UL for use in the U.S. Question #3: Are the Cluny ovens large enough for your needs? Did you choose gas and electric convection or gas and electric w/o convection? Did you go with the "plaque" or high powered American style burner? My other concern is the issue of service. It seems a few posters had difficulties. Have others had positive experiences or any need at all for service? I'm so intrigued by the Lacanche, but would love to see it before making a decision. Did others take the plunge sight unseen? The other range in contention is the Wolf (either dual fuel or all gas) I know I have several questions. Any of your thoughts would be so helpful. Thanks.

· Posted by: Zolablue (My Page) on Fri, Nov 7, 03 at 18:38
Deb - I got SS and I love it (the brass knobs with the SS reminds me of mixing metals in jewelry) but I think the colors are also wonderful. It sounds like you would have the option to make several Lacanche colors work in your kitchen if that's what you like better. Maybe just go through as many Lacanche kitchen photos you can find to try and visualize a color in your own kitchen instead of the SS. I bet this doesn't help you much, does it? :o)

· Posted by: spacific (My Page) on Fri, Nov 7, 03 at 21:43
Momto4kids, I took a long time to decide, but like FrenchTeacher, my DH also concurred that if I get a LaCanche, to go ahead and get color and after lots of trial design schemes, I agreed. Back on LaCanche part 3 I think, folks here gave me lots of ideas for using color. My provence yellow Cormatin (with chrome and stainless trim) is on its way now (should be here next week). The kitchen isn't built out yet, so it will be a while, but here's what I have planned: White painted cabinets (open shelves for uppers). Carrera marble counters around white fireclay farmhouse sink, butcherblock on either side of the range. Stainless hood, dw, frig. Gray slate floor. White window and door trim. White subway tile backsplash with pencil liner in the same provence yellow and small grey marble squares in between. Wall (behind open shelves and perpendicular to the range) in a provence yellow base color, but with multiple glazes to tone it down and give it depth, yet still compliment the range. Accent pieces with strong tones of yellow, cobalt/denim blue, and turquoise (to pick up the colors in an Italian platter that will be displayed. Although the color is strong, I think the final result will be a fairly traditional. Whatever you decide, all the ranges are so beautiful, I don't think you can go wrong.

· Posted by: FrenchTeacher (My Page) on Sat, Nov 8, 03 at 7:09
Spacific, your design choices sound strikingly beautiful. I hope you'll post it on the forum gallery or the Lacanche website. Could you tell me how to access the other threads about Lacanche. I tried the search, but wasn't successful. Thanks.

· Posted by: Momto4Kids (My Page) on Sat, Nov 8, 03 at 8:33
Zolablue and Spacific-Thank you. I've poured and poured over the photos on the website and just can't make up my mind. I got my color samples yesterday and plan to now head to the granite/soapstone places and try to figure out which color combinations I like. I know Stan at AC prefers the SS look as he thinks the range should stand on its own and not blend in too much. Yet, I LOVE the thought of color. I've narrowed down my choices to the Provencal yellow, British Green and the darker of the blues, and still the SS. Spacific, I love your color choices. I can visualize the beauty of that room! But let me ask you an "off topic" question...the marble countertops, aren't you afraid of staining? So, now I'm off to think on a bigger scale now and go into the "decorating" phase of the room! I'll keep you posted! Thanks. Deb French Teacher, here's the link to the photo gallery. Besides the ones that pop up right away, click on a range on the left side and you'll get different pix of that particular model. PS Did you know they have some ranges "priced to sell" and ready to go? Check this out: http://www.frenchranges.com/reserve.mv
Here is a link that might be useful: Photos of Lacance ranges

· Posted by: spacific (My Page) on Sat, Nov 8, 03 at 10:06
Good morning- Thank you momto4kids and frenchteacher. It looks good in my head, we'll see how it goes for real. I'll post pictures as we move along. In the meantime, momto4kids, there's a current thread going on the kitchen forum about marble. My own house is 90+years old, so I really want the new part to blend in and age well. The patina, or etching that I know will happen quickly is fine with me. I've done my own tests. I'm fine with it. I'm sorry I didn't save earlier threads. They're now fallen off the forum. LaCanche fans: Does anyone have parts 1-5 saved?
Here is a link that might be useful: marble forum thread

· Posted by: Zolablue (My Page) on Sat, Nov 8, 03 at 13:04
Momto4Kids - I've noticed several magazines I have show kitchens with Lacanche ranges but mostly they are black or SS. Have you checked out "Wendy's Kitchen" on the galley thread (that is about to drop off, btw). She has the black Lacanche and it really looks wonderful in her style kitchen. She is the one that started the first Lacanche thread, btw, so we have her to thank for allowing us to get all this wonderful information on Lacanche (even though my friend has been wanting this for several years and turned me onto them about 4 years ago but we could not find any real-use info). I would caution one thing about the color. We all have different tastes and reasons for our decisions and I tend to agree with Stan about the look of the SS and the timeless design of it and of course I'm going to agree with that because I prefer the SS and that is what I bought, for goodness sake! :o) Just make sure you do not choose a color that you will get tired of in a short time. You do limit your design options with a color so look closely at how you choose items for your entire house decor. For example, do you choose neutral colors or perhaps earthy colors for your basic palette and add the colors in accessories and artwork? I think that makes a big difference on how you choose something as large and expensive as a range when you're considering a color. On another note, my mother had those coppertone appliances when I was growing up - anybody remember those? They were almost like a milky dark brown and we never tired of them because they were just so neat looking in the design and decor of the kitchen. Okay, I'm really trying to help give you food for thought but not sure I'm accomplishing it! LOL. FrenchTeacher - you asked about the BTU power of the "Classique" Cluny. I'm not sure what you are asking because this is the highest BTU on all the Lacanche ranges or do I misunderstand you? I also can't help with the hot knobs concern since we've never been able to fire ours up yet. I addressed my personal thoughts on the oven size above and as for service issues I don't see how that could possibly be a problem although I admit to having the exact same concern. But if you think about it there is not much to go wrong on Lacanche as it is a very simple machine that looks more complicated because it is so unusual in the USA. When I think back over all the years I've had my own home I have never once had to call for service on a range and I don't think my mother did either. So I think it is not so big a deal when you really consider how often something goes wrong with these. ??? Am I wrong? (Hope not! :o) Spacific - Your kitchen sounds like it will be wonderful! But you have done something that is all important to the design process. You have really thought this through very specifically down to very tiny details and you know exactly how your kitchen should look. I think that can make all the difference in how you choose and live with color. Great job and I can't wait to see your kitchen! :o)

· Posted by: anna_chosak (My Page) on Sat, Nov 8, 03 at 13:58
My knobs don't get hot. The brass endplates on the oven pulls do, but not dangerously hot. When I was baking something the other night, I put my hand on one to see if it was possible to get a burn from one of them. I had to hold my hand on it for a few seconds before it got too uncomfortable, so I don't think you could burn yourself just brushing against it. Have I mentioned how much I love "my precious"? ;-)

· Posted by: Zolablue (My Page) on Sat, Nov 8, 03 at 14:13
LOL...anna, that is so cute about "my precious"! Good to know about those knobs, too. Thanks.

· Posted by: FrenchTeacher (My Page) on Sat, Nov 8, 03 at 16:51
Sorry that I wasn't clear in my question about the BTU capacity of the Cluny. What I meant was that although there is one 18,000 BTU burner (which is phenomenal), I was hoping for 2 13,600 burners and 1 10,200 BTU burner rather than the other way around. I do a fair amount of sautéing of vegetables and sear my chicken and fish at times and thought having 3 powerful burners might suit my needs better. My current cooktop is probably not too powerful so the additional BTU capacity might not be an issue at all. Also thanks for the color comments. Now you have me thinking about the stainless as an option. I like the look of it with the brass accents. And thank you, Anna, for clarifying the issue of the hot end caps. It makes me feel more comfortable.
· Posted by: Momto4Kids (My Page) on Sat, Nov 8, 03 at 18:15
FrenchTeacher-I believe you might be able to have some of the burners be whatever BTU you want. I ordered a Sully +2 with burners of one of the warming cupboards. I got to select which BTU burners I wanted. Call Stan. Deb

RE: Lacanche Ranges Part 6
· Posted by: spacific (My Page) on Sat, Nov 8, 03 at 19:33
I had another thought about color: it came to me when I was reading Zolablue's comments about the brown. My friends had the same kitchen. Then I got to thinking about all the negative comments about avocado green appliances in various threads, and I realized, there's an important difference. In all those cases (and let's not forget harvest gold), many manufacturers made that color appliance and it was part of mainstream America's color palette. Therefore, when the manufacturers decided they needed to sell more (planned obsolescence), they changed the palette to something else (coppertone?) so everyone would suddenly feel that their kitchens were out of date. With the colors of the LaCanche ranges, they are not really part of an industry trend that will be here today and gone tomorrow. So if it is a color you like and have liked for a long time, chances are you are not going to "unlike" it. And Zolablue, thanks for the nice comments. It took a long time thinking about it. I ordered some sample color swatches of the ranges from Art Culinaire, then got samples of the actual flooring, countertop material, magazine photos of painted walls that closely matched what was in my head, samples of the wall tile and liner tile, and pieces of butcherblock and stainless and looked at the whole mess (textures are as important as color) before deciding it would work for me. All that said, there is no denying that the stainless, matte black, white and ivory will probably blend in with alot more possible combinations.

RE: Lacanche Ranges Part 6
· Posted by: tsprinkle (My Page) on Sat, Nov 8, 03 at 21:53
I have a burgundy red Cluny coming in mid-December. My cabinets are cherry with a mocha glaze and some of them are sage green sitting on the grainite. Whose afraid of a little color? Btw, didn't know you could get color swatches from AC so will defintely be getting one -- I have no idea what color to paint the walls!

RE: Lacanche Ranges Part 6
· Posted by: FrenchTeacher (My Page) on Sat, Nov 8, 03 at 23:58
I had guests over tonight and showed them the Lacanche brochure and color swatches. They were about as excited about the range as I am. Everyone has a different point of view about color. She liked the yellow, he the black or stainless, and I still like the Portuguese blue. As for the comments about color, I particularly agree with spacific, who said that if you have liked a color for a long time, you are not likely to "unlike" it. The suggestion to plan all the details together to help make the best decision for the total look is a helpful one. I really appreciate all the comments that people have made regarding the Lacanche. It's helping to solidify the decision for me.

RE: Lacanche Ranges Part 6
· Posted by: FrenchTeacher (My Page) on Sun, Nov 9, 03 at 14:24
Would any Lacanche owners mind measuring the dimensions of the grates for me. I'd like to know if I could fit 2 medium to large pots front to back. Also the width of the grate would be useful along with the amount of space betweent the outer grates and the start of the center one. Thanks so much in advance.

RE: Lacanche Ranges Part 6
· Posted by: anna_chosak (My Page) on Mon, Nov 10, 03 at 12:11
Hi FrenchTeacher (or should I say "Bonjour, Madame La Prof!) Front to back the grates are 20 1/4". As a test I grabbed my 15" preserving pan and an 11" soup pot. Both fit, though neither was centered over its respective burner. Medium-to-large regular pots should fit easily, as the preserving pot is quite large indeed. The side grates are 10 1/4" wide, and there's a 1" space between those and the two center grates. However, the side grates have 1" nubs that meet the center grates. Also, on the center grates are small nubs near the front and back at the same height as the raised part of the grates, so that if you wanted to move a pot halfway between the center and side grates, it would remain level. I hope this makes sense and is helpful to you. :-)

RE: Lacanche Ranges Part 6
· Posted by: Zolablue (My Page) on Mon, Nov 10, 03 at 19:01
To add to the measurements the French top is 20 D x 15 W. I just placed two dutch oven pots and had room for two more sauce pans on it. I don't know if that would ever be the way to use that top but it sure does hold alot! :o)

RE: Lacanche Ranges Part 6
· Posted by: hedgerow1 (My Page) on Thu, Nov 20, 03 at 13:00
Zola: Please forgive me for not responding to your post of Oct. 31 re: oven temp. I have been getting adjusted to my new way of cooking. Just posted on the Lacanche cook top thread on this subject. My oven temps have turned out to be just fine when I started real cooking--I am sorry I panicked and posted before I had experimented enough! The thermometers I used were probably way off. I agree with you that more than 5-10 degrees off is not good. In any case, using the knobs is worlds away from my old digital controls. But I love it and am earning rave reviews from DH. The real test comes next week with The Bird. I keep thinking about Tom's dinner in the Lacanche gallery! Carol

RE: Lacanche Ranges Part 6
· Posted by: Zolablue (My Page) on Fri, Nov 21, 03 at 11:45
Carol, great to hear that and thanks for posting. Hey, we moved into this house and it is equipped with the ORIGINAL Corning smooth top range. LOL. I'm not kidding you when I say I can put on a large pot of water to boil (with the lid on - on HIGH) and literally go vacuum the house, do some laundry and honestly not even check it for almost an hour. We've been dealing with this for so long because we've had a terribly difficult time getting people to respond on quotes, etc. for our project. So I will not know what to do once we actually get to use our Lacanche. I am so happy for you that you love yours and it makes me even look more forward to using ours.

RE: Lacanche Ranges Part 6
· Posted by: anna_chosak (My Page) on Fri, Nov 21, 03 at 13:20
There is definitely a learning curve for all that heat! Not that I've ever, um, burned dinner or anything. ;-)

RE: Lacanche Ranges Part 6
· Posted by: hedgerow1 (My Page) on Fri, Nov 28, 03 at 13:29
ANNA--Many posts back you mentioned that you cleaned your ovens for the first time, and it was really easy. May I ask what product you used to clean them? I have always had a self clean and would appreciate some advice. This is one job which I don't want to learn the hard way by trial and error. All I know is Easy-off--haven't got a clue about what new great things have been invented to make a dirty job more palatable. (I wouldn't be surprised if a Miracle Cloth were involved in some way!) Thanks. Carol

RE: Lacanche Ranges Part 6
· Posted by: anna_chosak (My Page) on Sun, Nov 30, 03 at 12:33
Carol, I used the Easy-Off Fume-free brand. It was quite easy, but the oven hadn't had a chance to get good and dirty yet. ;-)

RE: Lacanche Ranges Part 6
· Posted by: goodfun58 (My Page) on Sun, Nov 30, 03 at 18:52
Hi all, Not sure if this is the thread to post this question, so if you think I should post if else-where...let me know and I will not have hurt feelings. Which hood did you buy for venting over your Lacanche? Don't think I can affort the Lacanche hood and so I am wondering what others used. Also, is your hood quiet? We will be leaving next Sat. for 16 days but the GC is asking me to let him know which hood before we leave. Another item to add to the list before leaving. ;) Thanks Sue

RE: Lacanche Ranges Part 6
· Posted by: lindak5 (My Page) on Sun, Nov 30, 03 at 20:25
I have a vent a hood liner. works great but on the noisy side. Doesn't bother me but bothers my dh. love the halogen light that came with it. Florescent did not look very good. hope this helps. Lindak

RE: Lacanche Ranges Part 6
· Posted by: spacific (My Page) on Sun, Nov 30, 03 at 20:46
I haven't purchased yet, but after much research, I will be getting the Vent-A-Hood as well.

· Posted by: Momto4Kids (My Page) on Mon, Dec 1, 03 at 6:11
I'll be getting VAH, too.

RE: Lacanche Ranges Part 6
· Posted by: anna_chosak (My Page) on Mon, Dec 1, 03 at 9:54
Same here.

RE: Lacanche Ranges Part 6
· Posted by: ysop1016 (My Page) on Mon, Dec 1, 03 at 10:32
We have a VAH and while it's not whisper-quiet, visitors always tell me how it is less noisy than their non-VAH exhaust fans.

RE: Lacanche Ranges Part 6
· Posted by: cooking_SB (My Page) on Mon, Dec 1, 03 at 10:48
The best way to deal with the noise is to not have the fans actually be in the hood. You can have them be in a remote location (attic, roof , etc. ) It's slightly more expensive but you won't hear them as much. the hood looks and operates exactly the same. Ask your dealer.
· Posted by: JacksMommy (My Page) on Tue, Dec 2, 03 at 16:43
I just got my Lacanche Sully a week ago. It's sitting in my garage crated (a fate many has suffered I'm sure) waiting to be installed. Boy am I happy! One thing I noticed is that although I chose the chrome trim kit, the two knobs for the timers are brass. It doesn't bother me, I'm just wondering if anyone else has a stove like this? A note on the fan situation: I was told I will need 1100-1400 cfm which will be loud. My builder recommended insulating the walls with a product called accoustablock (sp?). It cost about $2000 but he says it will really help the noise levels. I can't verify that it's true since the oven is in the garage.

RE: Lacanche Ranges Part 6
· Posted by: Bosche (My Page) on Tue, Dec 2, 03 at 18:08
I bet if you look inside the oven where the installation parts are, you will find the chrome knobs you are looking for. When my Fontenay arrived I had ordered the brass knobs, but it also had 2 chrome knobs. I called AC and was told that UL requires that the oven knobs be different from the cooktop knobs. The 2 brass knobs were tucked inside the oven with the rest of the parts. Easy to replace too, just pull off. My 1200 CFM Vent a hood is pretty noisy. Congratulations.

RE: Lacanche Ranges Part 6
· Posted by: Momto4Kids (My Page) on Tue, Dec 2, 03 at 19:03
I spoke with whoever answers calls at VAH about my hood needs, esp. given the size of my range. The guy I spoke with emailed me some worksheets, but concerning noise level, he said not to bother with the external blower as it doesn't really work all that well (as far as cutting down on the noise)! Hmmm...does that mean I should go the route JacksMommy's builder recommended?

RE: Lacanche Ranges Part 6
· Posted by: cooking_SB (My Page) on Tue, Dec 2, 03 at 20:19
Did he mention why it would not cut down on the noise? It would seem to me that the further away you are from the source of the noise the less you would hear it. Obviously sound will travel through the ducting but common sense would dictate to me at least that it would be quieter. I will ask a couple of kitchen designers (including mine) what there experience is.
· Posted by: Momto4Kids (My Page) on Thu, Dec 4, 03 at 16:33
I need to call back and speak to someone else. I had an external blower with my Thermador downdraft in my former house and it was definitely quieter than one without. I didn't have the greatest feeling that the person I was speaking with had any interest in speaking with me. I even emailed him a list of questions and he has yet to respond. I will call again and post what I find out. Deb