Lacanche Threads 1-10

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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