Lacanche Threads 1-10

Lacanche Part 10

2005-05-15T19:57:00.000-07:00

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Lacanche Part 9

2005-05-15T19:56:00.000-07:00

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.

Lacanche Part 8

2005-05-15T19:41:00.000-07:00

Lacanche Ranges Part 8
Posted by AKAsTJ_Northern_CA (My Page) on Fri, Jan 2, 04 at 5:38
Part 7 has reached the 100 entry limit. Please continue posting Lacanche Range information in this thread Part. Thanks! TJ
Here is a link that might be useful: Lacanche Ranges Part 7

Follow-Up Postings:
· Posted by: Momto4Kids (My Page) on Fri, Jan 2, 04 at 7:08
Sue-Here are some prices of the Elan ovens. Wow, they are pretty! Deb
Here is a link that might be useful: Elan Wall Ovens

· Posted by: starina (My Page) on Fri, Jan 2, 04 at 9:17
Happy New Year to all of us! Thank you all for answering my questions. Zola, the pic's you posted are wonderful! Who does that great range(and kitchen) belong to? Just beautiful. Those two photos reinforced our decision on a Lacanche. Which model is it? I really like the setup. With the 'manhole cover' in the french top, I can set a wok or a pot in? I see the 'stand' for a wok, but what would hold a pan there? Is there a grate? I fell much better about the oven size now. Thank you. It is very difficult making this expensive a choice without beeing able to see and touch the range in person. I make these kind of choices very carefully, and the Lacanche grabbed me on an emotional level right from the start, lol. Not my usual way. I'm in lust! I think we're going to get black. I love color, but it will be more practical. sigh... The Elan ovens are beautiful! They sound like very good performers also. The price is not bad, and they will blend nicely with a Lacanche rangetop. Going back to look at those pic's again, Starina

· Posted by: percheron (My Page) on Fri, Jan 2, 04 at 11:09
Thanks, Zolablue for the pictures. I was also worried, Starina abour the oven size. I was going to bag the Lacanche because of the small oven actually, but on a trip a few weeks ago a French chef told me the oven does not have to be big, it just needs to fit what you need to cook into it. He also explained that Europeans look at these types of applicances as if they were heirlooms, to be handed down generation to generation. He was cooking on a DCS, and he was not happy with it. So on Christmas Day, before the price increase, I decided I had better do it, and faxed in my credit card to AC. Totally out of character for me, but no regrets!

· Posted by: stefoodie (My Page) on Fri, Jan 2, 04 at 11:33
oh no! another price increase? i thought they just had one in september? i still haven't made my decision. i will hopefully see a blue star today and a miele wok burner (didn't even know they had one until this dealer told me) -- if those don't satisfy i am back to the lacanche. the guy on the phone was this early in the game trying to sell me a wolf. why would i spend the bucks on a wolf, when i could just as easily spend it on a lacanche, and have BEAUTY on top of everything else? not that the wolf ain't beautiful, those red knobs are to die for, and if i were to go commercial (insurance be damned) i'd probably go with wolf, but the lacanche just hits you right there in the gut with its elegance (i know exactly how you feel, starina). sigh.... i could wax poetic over this range. if only my wallet would stop telling me to research-research-research every other cheaper option. however, i am to the point now where every option i look at, except for the humongo ovens, seems to bested by the lacanche at every turn -- btus, design, options available, etc., etc. i'll stop now.... rambling on this lovely morning when i have nothing better to do but browse online and drool. if only i had money for a morice.... perhaps i should sell one of my kids??? nah, i think my hubby would prefer i get the lacanche than lose one of his progeny.
· Posted by: Momto4Kids (My Page) on Fri, Jan 2, 04 at 13:13
Oh stefoodie, just do it! You know you want to!

· Posted by: goodfun58 (My Page) on Fri, Jan 2, 04 at 13:20
stefoodie, Most of us have been in your position before ordering the Lacanche. It is difficult (at least for me) to order sight unseen. I even planned a trip to AC to see the Lacanche...but events came up and I couldn't work it in. Anyway, after much patient and gracious help from this board and much patient and helpful support from Stan, Tom, and Molly, I just did it. I too was going to order the Wolf appliances prior to seeing the Lacance (photos)... my reasoning for the dollar amount spent...what item do we use most in our homes on a daily basis???? Other than the TV or computer. Our kitchen appliances came out number one, as women I think we feel guilty about spending on something that is most helpful to us. And I think we are afraid of making a mistake and will regret our decision. My husband said just order what you want, what makes you feel good about using. That was all it took. Made the call to Lacanche. You mentioned the Miele wok burner...but it is 16000btu isn't it? The lacanche has 18000btu. Stefoodie, did you ask Stan or Tom what to use to cover the hole in the french top? The hole does not look large enough for a pot to fall through...but Stan or Tom could tell you the measurements of the hole. Best of luck, let us know what you decide. Sue

· Posted by: Zolablue (My Page) on Fri, Jan 2, 04 at 13:28
starina - those pictures are of Tom's kitchen one of the guys at Art Culinaire. Gorgeous, huh? He has the black Cluny+1. You can barely see Tom in the second photo posted in the top right corner and I believe that woman is his mother. He was my salesman so that is why I know about this as he steered me to those pictures. They're great, aren't they? :o) Please note that he also told me it was not his intention to buy such a large turkey but he waited until the last minute and that is all that was left so he went for it and it worked beautifully. My hubby grew up working in his family's restaurant and surprisingly he was never concerned about that oven size and this from someone used to very large commercial ranges. He pointed out to me just how seldom one actually cooks something large enough to fill an entire large oven. I think we're all used to having all that space surrounding the food but when you think about how things do fit and how it cooks it is not necessary.

· Posted by: Zolablue (My Page) on Fri, Jan 2, 04 at 13:41
starina - I'm such a doofus that I didn't give you this info before. I just measured my manhole cover and it is 7 1/4 inches in diameter. The entire French top is 15"W x 20"D. You would have a hard time to make a pan fall through that because you would not want to use anything so small on such a huge BTU burner so no problem there. You cannot believe the room on that top and it is a gorgeous piece and such a wonderful option for cooking that we really wanted to take advantage of it. Tom told me that 70% of French cooks choose that configuration and it made me think they know something we don't simply because our ranges (except Wolf that I know of) don't offer it. Momto4kids - FYI, I posted another photo for you on your alcove thread! :o) Stefoodie - I agree with Momto4kids - GO BUY THE LACANCHE AND STOP THE INSANITY...hehe. :o) Seriously, I swear you will not be disappointed in fact when I finally saw mine in person I was SO pleasantly relieved and I would never imagine being without a Lacanche ever again! Everyone who has come here just can't believe it and it really surprised me some of the people who commented. It is just that gorgeous. Oh, and I remember Tom telling me that one lady bought it ONLY for the way it looked as she did not cook but she also fell in love with its abilities. That's pretty cool, huh?

· Posted by: Nebs (My Page) on Fri, Jan 2, 04 at 14:27
I hope those who are considering purchasing a Lacanche range (or any other European appliance for that matter) hasve been paying attention to the falling dollar vs. the euro. The weakness in the dollar will only cause the prices of these products for US consumers to go up. According to the morning WSJ, the experts predict a further fall of the dollar throughout 2004 and not begin to strengthen until mid 2005. The message is "delay will only result in a higher price."

· Posted by: AKAsTJ_Northern_CA (My Page) on Fri, Jan 2, 04 at 15:48
Nebs, Related but slightly off-topic. I heard a report on CNBC yesterday that the Euro may hit $1.45 by the fourth quarter of 2004. It was the same person that predicted the Euro would be around $1.28 by the end of 2003. They weren't far off! With tongue-in-cheek (humor, maybe), don't buy appliances, buy Euros... :-) TJ

· Posted by: starina (My Page) on Fri, Jan 2, 04 at 17:31
Stefoodie, I know exactly what you mean. Thee only other ranges that are serious contenders are true commercial. We're talking new construction here, and accomadating a commercial unit is not a problem for us. BUT...... then I got the Lacanche brochure.... and the kitchen is the heart and soul of the home.... and I would use it to full capacity... I love to cook.... we love to entertain... we can showcase the range so nicely... DH really likes the look, but had no idea that a 'stove' could cost that much ... Well... Zola, you finished me off with the link to Tom's kitchen. What exactly does a Sully +1 mean? Other than drop dead gorgeous. Oh my, I want one bad now. Starina

· Posted by: Momto4Kids (My Page) on Fri, Jan 2, 04 at 17:57
Starina- The +1 or +2 means the particular range plus a side cupboard. I'm getting the Sully +2 because I need 2 warming cupboards. You can get the cupboard with or without the heat element. "Without" the element, the cupboard becomes a storage cabinet. Is it calling enough to you yet??!! Do you need one of us to just go ahead and push you over the edge?!! I love these ranges! I am so envious of those that already have theirs. It's coming, one day! Deb

· Posted by: stefoodie (My Page) on Fri, Jan 2, 04 at 18:04
LOL. thanks all for the advice. don't worry people, i will need to make a decision within the next month, then i won't be driving y'all crazy with my dithering. i still have NOT seen that blue star, so i'm holding off until i see it! but the miele ovens really wowed me. perhaps it's true we don't need huge ovens, i guess i've just had so many bad experiences with thanksgivings and holidays not going exactly as planned BECAUSE OF A SMALL OVEN, that i promised myself when i get to design and build my own house and kitchen i am getting one of those giant ones. of course, i could always get the lacanche rangetop and the miele ovens... (sigh)

· Posted by: Zolablue (My Page) on Fri, Jan 2, 04 at 21:24
starina - note that Tom has the Cluny+1 NOT the Sully+1. Did you see all his photos? They are all wonderful. That warming cabinet (+1) would be FABU but it is very expensive. It works like a warming drawer only it would hold a lot more stuff because it has levels and you can stack. Here is a link...
Here is a link that might be useful: Lacanche Warming Cabinet...

· Posted by: Zolablue (My Page) on Fri, Jan 2, 04 at 21:33
You know, the brochure is online now and it is really great. Go here and scroll through all the photos to see great representations. Geez, I LOVE this range! :o)
Here is a link that might be useful: Lacanche brochure online...

· Posted by: stefoodie (My Page) on Sat, Jan 3, 04 at 8:23
Well, guess what, gals, the decision has been made for me. I think my hubby is tired of having to drive me to all these showroooms (I had the next 3 months planned out so we can see an appliance showroom every 2 weeks or so) and he told me last night after getting home from yet another showroom, 'if you still haven't seen anything that beats the Lacanche, you probably won't see it. Go ahead and get it!' And he even suggested RED!!! (which he knows is my fave color) -- now I've got a new problem -- what countertop goes with the red lacanche? We were originally planning for black granite to go with maple cabs because I thought I'd get a stainless or black range/rangetop, but now I'm thinking maple countertops with white cabs. I'm just afraid the black granite wouldn't go with the red lacanche at all.... know any pics of red lacanches out there already IN a kitchen? thanks, stef

· Posted by: starina (My Page) on Sat, Jan 3, 04 at 8:44
Stef, Black granite will 'go' great with a red Lacanche!!! So will your maple cab's. Go for it!!! Red is not to be feared. It works as a neutral if you use colors with equal values. What I mean by that is that if you use equally strong colors together, they work. Try it with pieces of fabric, tiles, or my favorite... flowers. Color is fun. This advice comes from a red head, lol, who is not afraid to wear colors that are not supposed to 'go' with my hair, . How exciting for you. I'm going to end up with the black, because I know I'll be changing other colors around in the area every few years, or even seasonally. I know myself well. Thanks for the above links. I'm about to find out just how expensive the warming cab will be. I really really like that setup. Showed DH the pic's of Tom's range last night and he was very impressed also. He pulled the info packet out and was looking thru it as I finished our dinner(in our terribly inadequate kitchen). Does anyone know if the range can be laced on casters? I'm thinking about cleaning under and around it issues. How neurotic can I get? Starina

· Posted by: spacific (My Page) on Sat, Jan 3, 04 at 10:06
Stef-Congratulations! I think the red is marvelous. I think it will go great with your existing combination. Maple countertops with white cabinets will be great too! There are an infinite number of combinations that will go with the red---it's all going to be how you pull together accessories and the little details. We've got the provence yellow cormatin. I'm glad to see another colorful lacanche purchase!

· Posted by: goodfun58 (My Page) on Sat, Jan 3, 04 at 12:21
Here is a link that has a couple of red lacanches. At least you can get an idea. Congratulations on your decision to get the lacanche. http://www.frenchranges.com/gallery/cluny_other_gal.htm Sue

· Posted by: Zolablue (My Page) on Sat, Jan 3, 04 at 14:37
Stefoodie - Congratulations! I have to say when you said you wanted red the first thing that popped into my head was white Carrara marble but I'm going to bet that would be far from your first choice. Not only is it our choice so of course I love it but I remembered instantly the brochure picture of the red Lacanche with those gorgeous creamy white marble counters. I'm posting the link below. Go through the gallery photos and you will see some red Lacanches. Here is the main page link and just click on the Lacanches at the side to see those galleries. http://www.frenchranges.com/gallery/cluny_black_gal.htm I do think what you have planned already will be really lovely but give yourself some time to let it sink in and make sure you don't want to explore other options. (Of course, we will limit the time you'r taking if we see you are getting out of hand again...LOL.:o)
Here is a link that might be useful: Red Lacanche w/white marble counter

· Posted by: Zolablue (My Page) on Sat, Jan 3, 04 at 14:48
Starina - I believe the warming cabinet cost is $2500. It also adds 16" to the length of the range and you can add another hob (why not just jack that price up even further...LOL) or use it as a landing space or work area. It would be awesome to have even though it is outrageously priced IMO. And you just have to make sure you have the room and you want a much larger range.

· Posted by: spacific (My Page) on Sat, Jan 3, 04 at 16:47
Stef- For ideas on how a color range looks in different settings, check out the Aga site as well. They also have a similar color palette as the Lacanche and have lots of gallery photos to look at.
Here is a link that might be useful: Aga kitchens

· Posted by: Tiger_lily_sc (tigerlilysc@msn.com) on Sat, Jan 3, 04 at 16:59
HI all, One the Laranche website it has a Red Cluny-UL Classique and the price is 7,655 and below is says 1/2 off on color. So now does that mean the price reflects a discount they've already taken or that they're reducing the red some more. I know, I should call them, which I did but the guy wasn't available. Just wondering if anyone has a clue. I've gone crazy over Lacanche in the last 24 hours! Penny

· Posted by: stefoodie (My Page) on Sat, Jan 3, 04 at 17:12
Penny, don't you buy that red one, it's mine! Just kidding. I believe the price is 7655 because color is usually $900, the regular price is $7205 (see the black) -- so because color is half price you only have to pay $450 more to get it in red, instead of $8105. thanks for the suggestions everyone, i'm now going through all my kitchen mags and books again to consider other color combinations. of course, i could always just go back to black, which would be really nice with what i originally planned... it's just that that red is calling my name..... argh! here i go again! somebody stop me!!!! happy new year all, stef

RE: Lacanche Ranges Part 8
· Posted by: stefoodie (My Page) on Sun, Jan 4, 04 at 18:27
i think i've solved the problem of what to use for countertops -- originally was planning for black granite with maple countertops because i thought i'd get something black and or stainless -- now that i plan to get the red, i'm afraid the combination of black-stainless-red-brass-maple might be too much, so i've looked through some red granites and i am just in love, as much as i am with the lacanche, i think, even just a bit more.

· Posted by: Tiger_lily_sc (tigerlilysc@msn.com) on Sun, Jan 4, 04 at 20:23
Hi Stefoodie, Nope, haven't decided. I went to Lowe's yesterday and got gobs of swatches and brochures but still haven't decided. I really think a red Laranche with whitish marble counters, white cabinets, and a little red other places with a little light khaki color tied in with it all would be to die for! As for flooring???? Maybe put the light khakie/sandstone color there! Then again a black Laranche with whitish marble counters, white cabinets, hardwood floors would be really pretty too. Have you looked at the Uba Tuba (black with gold streaks)black granite countertops? They are gorgeous, a friend has them. A black Laranche with white cabinets and Uba Tuba counters and a little splash of gold here and there would be pretty. I'm not sure at all what we're gonna do yet. Have just talked hubby into the Laranche. So are you definitely going red? Good for you! Penny

RE: Lacanche Ranges Part 8
· Posted by: eak0715 (My Page) on Sun, Jan 4, 04 at 20:52
How do the Lacanche ranges compare with Diva and Morice? Diva and Morice are 10,000 dollars ...is there a reason ?

RE: Lacanche Ranges Part 8
· Posted by: Momto4Kids (My Page) on Sun, Jan 4, 04 at 20:55
Stef-First of all, YAY!! Welcome to the family. As for countertops, how about soapstone? Depending on where you get it, it runs from about $45/sq ft and up. Here's a link to some pix of samples I brought home from my trip to New World Stone. I think the Alberene would be fabulous. If I remember correctly, it is about $63/sq ft.
Here is a link that might be useful: Thread with Soapstone Pictures

RE: Lacanche Ranges Part 8
· Posted by: eak0715 (My Page) on Sun, Jan 4, 04 at 21:02
Sorry, I meant to ask why DIVA and Morice are 10,000 MORE?

RE: Lacanche Ranges Part 8
· Posted by: Zolablue (My Page) on Sun, Jan 4, 04 at 21:06
Hey, Penny, do you mean to be calling this a La"r"anche? LOL!

RE: Lacanche Ranges Part 8
· Posted by: goodfun58 (My Page) on Sun, Jan 4, 04 at 23:02
eak0715, I bet if you call Stan or Tom at frenchranges.com they could give that information. Sue

RE: Lacanche Ranges Part 8
· Posted by: cooking_SB (My Page) on Sun, Jan 4, 04 at 23:43
Wow, away for three days and so much activity. Thanks for the Soapstone Pix. I'm really interested in finding out why you made this choice....was it simply aesthetic? I was considering a honed absolut for the perimeter counters ans a hones carrera for the island. The Soapstone (dark grey) could definately fot the bill for the perimeter counters . I would appreciate your thoughts. Also, I know this is off topic but I am looking for a site where someone may be familiar with The Whitehause Collection for kitchen faucets and sinks. I'm on the West Coast and I have not been able to locate a retailer/distributer. BTW...Red IS the other neutral...I think it's absolutely a knock out. I couldn't take the leap so I settled for black w/chrome but it's a beuatiful red! Thanks, Meryl

RE: Lacanche Ranges Part 8
· Posted by: eak0715 (My Page) on Mon, Jan 5, 04 at 0:23
We are seriously deciding between a DIVA and a Lacanche. We would like to see a Lacanche before making a decision. Anyone in the Wisconsin / Chicago area who owns a Lacanche that could show us your range?

RE: Lacanche Ranges Part 8
· Posted by: Momto4Kids (My Page) on Mon, Jan 5, 04 at 8:46
Meryl, I've run the gamut on countertop choices! My kitchen will be large and I didn't want all that shininess. I thought about honed AB on the perimeter, then St. Cecelia granite on the islands. But honed AB stains. I have a friend who has it and originally let the natural patina wear. That would drive me crazy. Eventually, it drove her crazy, too, and she tried oiling it. Now it looks dark and splotchy, which would also drive me crazy. I started reading on this forum about slate and soapstone as alternatives to honed AB. The soapstone I'm getting is very hard. Scratches won't show, but gouges will, I think. Any scratches can be repaired by me with a Scotchbrite pad. But the main thing that pushed me over the edge is the feel of it. It has a luxurious feel that granite doesn't have. The difference between silk and satin is the only way I can decribe it. They're both soft, but silk can have a luxuriousness to it that satin doesn't have. Does that make sense? Try to get some samples. You'll love it! Deb

RE: Lacanche Ranges Part 8
· Posted by: Tiger_lily_sc (tigerlilysc@msn.com) on Mon, Jan 5, 04 at 11:36
Hi again, RESERVE LIST??? Somewhere up further in this thread, someone wrote that the AC reserve list prices are a little cheaper than special order. Does AC always have some on it's Reserve list? I would assume AC keeps some of the best sellers there? Can someone enlighten me? Thanks! Penny in SC

RE: Lacanche Ranges Part 8
· Posted by: stefoodie (My Page) on Mon, Jan 5, 04 at 11:56
penny -- the link where you saw the price of $7655? -- THAT'S the reserve list. stef

RE: Lacanche Ranges Part 8
· Posted by: Zolablue (My Page) on Mon, Jan 5, 04 at 11:57
Penny, I'm not sure how or why some of the ranges are on that list. I believe they established this for just that purpose to make the more popular ranges more readily available in a small quantity to avoid the 3-month lead time it takes to get them from across the big pond. In addition they end up with other ranges that may be from change orders or whatever but it sure can be a boost to someone if they happen to luck out and find their dream range on that list ready and waiting. :o) Funny, looking back I thought that long wait would be the hardest thing I'd do in buying that range (other than buying sight unseen) and now mine has been sitting in my dining room since the first of June. Argh!
Here is a link that might be useful: AC Private Reserve...

Sample of color...
· Posted by: Zolablue (My Page) on Mon, Jan 5, 04 at 12:01
Stefoodie - assuming you haven't changed your mind since yesterday...hehe...do you know you can get samples of the color from Art Culinaire? That way you can plan your color combination with the true color in hand and maybe that red reserve range would be yours!

RE: Lacanche Ranges Part 8
· Posted by: percheron (My Page) on Mon, Jan 5, 04 at 18:34
Mom-to-4-kids, I am getting the Cormatin, and I am in the same boat - big kitchen (galley with island) and I do not think I want shiny granite either. Does soapstone soak in stains - like marble? Please tell me - I know I'm off the subject. but I am trying to put a countertop (and everything else) together with the Lacanche. Thanks for your help!

RE: Lacanche Ranges Part 8
· Posted by: goodfun58 (My Page) on Tue, Jan 6, 04 at 12:15
bumping bumping

RE: Lacanche Ranges Part 8
· Posted by: tsprinkle (My Page) on Tue, Jan 6, 04 at 13:00
stefoodie and tiger lily: I just had my red cluny installed and it is beautiful. I have mostly cherry cabinets with the exception of two sage green pieces. My granite is new venetian gold (looks like St Cecelia and Santa Rita). The backsplash is an offwhite subway tile done in a running bond pattern except over the range where it is herringbone. The floor is a ceramic tile that is sort of mocha/light brown. The walls are a tan/khaki color. At any rate, the red looks great. It certainly is the focal point of the kitchen -- as it should be. Just thought you'd like to here from a satisfied owner of a red lacanche. The renovation is supposed to be finished this week so hopefully I can post a picture or two if you are interested.

RE: Lacanche Ranges Part 8
· Posted by: spacific (My Page) on Tue, Jan 6, 04 at 13:11
Tsprinkle-- The kitchen sounds spectacular. Can't wait for the pics.

RE: Lacanche Ranges Part 8
· Posted by: cooking_SB (My Page) on Tue, Jan 6, 04 at 13:41
Deb, Thanks for your prompt response. You wrote, "The soapstone I'm getting is very hard" . How does one ensure this since there appears to be differences from quarry to quarry and slab to slab. What should I be shopping for when looking for a substitute for the AB? Are you having a sink (apron style) fabricated as well from the material. If so, what does that run? Still hoping for some east coast opinions on the Whitehaus collection for S/S u/m 16 guage sinks (Super pro) as well as kitchen faucets. It appears to be distributed more heavily on the East coast. Accidentally ventured over to a different Lacanche thred re: pricing....it's "rough" over there! Thanks for all the continued assistance. meryl

RE: Lacanche Ranges Part 8
· Posted by: tsprinkle (My Page) on Tue, Jan 6, 04 at 15:05
spacific: it isn't spectacular -- it is nice. The kitchen is small -- the house was built in 1970 and NEVER touched so I am renovating the whole thing. Also as an aside to all of you who are wondering about AC service, my range was slightly damaged in shipping. When I told Stan I was having to make a minor repair and I thought they should pay he said "OK" not "how much?" just "OK". They are an amazing company and for those of you fearful of buying sight unseen like I was -- rest assured they will stand behind their product.

RE: Lacanche Ranges Part 8
· Posted by: Momto4Kids (My Page) on Tue, Jan 6, 04 at 15:14
Meryl-As to the hardness, it's all so difficult to get one's arms around. When you hear the word "soft," it is such a relative term. A while back, there had been a really good thread comparing soapstone, slate, granite and marble. From that thread and other website info, I felt I found enough info to suggest some regions have softer vs harder soapstone. And I sent for samples from anyone who would send them to me so I could "see and touch" what I was reading about. I could scratch most of these samples with my fingernail, which is a bit unsettling. But, at the same time, depending on the depth of the scratch, I could rub it right out to where you would never notice it. At the quarry I visited in VA, there are different degrees of hardness within the same 29-mile quarry. The softer soapstone is sold for sculpting and the harder is sold for other uses. They had some lovely soapstone that they did not recommend for kitchen countertops because of it's softness. Of the ones they recommended for kitchen use, I could not scratch them with my fingernail. When I took the samples home, I still couldn't scratch them with a knife. Finally, after a lot of persistence, I was able to scratch one sample. But it took A LOT of effort to scratch it. Again, I could rub it right out. I've been looking for an apron front sink myself. I haven't come across one I really like yet. I may consider a soapstone sink if they can round the inner corners (they're looking into whether they can do it). I don't like that sharp-corner look. All of their sinks are custom at $75/sq ft. Bottom line for me is, I've gotten soapstone samples for 5 vendors. The one from VA is the hardest of all I received. I'll definitely go with them. Plus, for now, they're so much cheaper than the others! Whew! I'm staying out of that other Lacanche thread!

RE: Lacanche Ranges Part 8-OT
· Posted by: Momto4Kids (My Page) on Tue, Jan 6, 04 at 15:16
Percheron-No, soapstone doesn't stain. If you don't treat it, it will show patina in the work areas. If you treat it, it will look the same all over, all the time. Good Luck!!

RE: Lacanche Ranges Part 8
· Posted by: percheron (My Page) on Tue, Jan 6, 04 at 16:33
Mom-to-4-kids, I will definitely look into it - soapstone is beautiful. Does it come in colors? Please direct me to a site to look at it - and I will get off this site - where countertops may not belong! Thank you!

RE: Lacanche Ranges Part 8
· Posted by: cooking_SB (My Page) on Tue, Jan 6, 04 at 16:57
Deb: Thanks for the education. I'll have to start my own local research. If they can import granite from Italy..I can get soapstone from VA to CA. I too will have to take this to the soapstone countertop thread. Thanks again for all your help Meryl

RE: Lacanche Ranges Part 8
· Posted by: Momto4Kids (My Page) on Wed, Jan 7, 04 at 8:02
percheron: Here are some sites plus the link to my pictures I took of New World's soapstone. Vermont Soapstone: http://www.vermontsoapstone.com/ Vermont Marble, Slate, Granite and soapstone: http://www.soapstone-co.com/whatis101.html Finnish Soapstone: http://www.finnishsoapstone.com/ Good Luck and let's continue this on the soapstone thread! Sorry about spending so much time on this on this thread! Deb
Here is a link that might be useful: New World Soapstone pix

RE: Lacanche Ranges Part 8
· Posted by: marybishop2003 (My Page) on Wed, Jan 7, 04 at 10:24
Hi guys I'm considering buying a Lacanche Cluny range. Can you tell me if it's possible to get parts for them? I have a friendly engineer that would cut maintenance costs a lot... Thanks in advance.

RE: Lacanche Ranges Part 8
· Posted by: anna_chosak (My Page) on Wed, Jan 7, 04 at 11:26
Mary, I don't think anyone here has needed any parts yet. Art Culinaire could probably answer that question for you best.

RE: Lacanche Ranges Part 8
· Posted by: Claire_de_Luna (My Page) on Wed, Jan 7, 04 at 16:43
Mary, I needed a few parts when my Cormatin arrived. The brass burner caps were scratched, as was the SS liner on the inside of the oven. AC sent me the parts, which they had in stock. Their customer service is so good, I wouldn't worry about getting parts from them anytime!

RE: Lacanche Ranges Part 8
· Posted by: percheron (My Page) on Wed, Jan 7, 04 at 23:56
Calling all Lacanche experts! : I have recently put in an order for a black Cormatin with the French top. (AC said I can still change the order without a penalty.) I had an afterthought last night about a Cluny (after looking at a cabinet catalog and seeing a big Morice in it and how great it looked). Please tell me if the bigger range makes any sense for us. We are constructing a new home in a French Chateau style. The galley kitchen will be 18.5 ft long, and 17.5 feet wide, with a 12 ft. island. The stove will be centered on the wall, with windows on either side, and a pantry unit one one end, and a bottom freezer refrigerator on the other - just to give you the look of this kitchen. The sink will be across from the stove in the island. A bigger stove may look better and would the Cormatin be lost in this kitchen (the cabinet person said today it would not - and we could put black flutes or similar moldings on each side of the stove to make it look bigger) - but here's the question. There is only my husband and myself - we are in a remote area of Colorado where we rarely receive visitors and do almost no entertaining. I do most of my cooking on top of the stove, and rarely even use 2 burners, and only on Thanksgiving would I need more than one oven. Is the Cluny overkill? Should I just stick with the Cormatin Mom-to-4-kids: Thanks for the link. I will look it up! Thanks for your input and opinions on this!

RE: Lacanche Ranges Part 8
· Posted by: Momto4Kids (My Page) on Thu, Jan 8, 04 at 8:10
Unless you're worried about resale in the near future, I'd stick with the Cormatin and get creative as your cabinet person suggests. Spend the money somewhere else. I'm in the complete opposite position. Six of us; all picky eaters; entertain very often (including large crowds)...so I maxed out on my range. But I know I'll use every inch of it and there will be times I wish I had more. You made a great choice based on how you and your husband live. Stick with it! Deb

RE: Lacanche Ranges Part 8
· Posted by: percheron (My Page) on Thu, Jan 8, 04 at 10:27
Thanks, Deb. I looked at your site last night and I saw you have the same idea of a French style. Now I have to think about colors of wood floors, islands, and cabinets. We have some antique white oak and quartersawn oak pieces that you would see from the kitchen as it is an open floor plan-what color and species wood would you suggest in the kirchen? I want to use the same wood floor throughout - so it has to blend it with the kitchen, dining area and living room. Thanks for your help as always! Judy

RE: Lacanche Ranges Part 8
· Posted by: Zolablue (My Page) on Thu, Jan 8, 04 at 14:29
Percheron – Congratulations! I also think you made a great choice. I really love that Cormatin and I think you did the right thing in deciding exactly how this works for your lifestyle and manner of cooking. Plus I don't think small range or large range means it will look a certain way but more how it is incorporated into your design and how functional it becomes in your layout. I just hope you love it. Again, I’m so sorry I can’t be of more help since ours is not hooked up yet. For some reason most of the people I’m aware of do not have their Lacanches installed yet either and luckily Carol and Anna are helping keep us abreast of their experiences which really helps. Others still have not yet received their ranges so that is also a holdup on getting more “real use” info on the Lacanche and others from prior threads have vanished from the forum. There was a former poster who started all these Lacanche threads who had (has) a lot of info to impart but unfortunately she is not posting anymore and I think it is too bad that she isn’t able to contribute. She is very knowledgeable and I know would be an incredible source of help if she ever pops back over here. Keep your fingers crossed. :o) I know this is a tough decision and I am lucky that my husband grew up in his family’s restaurant so was a lot of help when we had to compare to other ranges and finally make the decision to buy Lacanche. I’ll be very anxious to share some real hands-on experience myself once I can fire that thing up! And, Deb, you must be one fabulous cook! :o)

RE: Lacanche Ranges Part 8
· Posted by: percheron (My Page) on Thu, Jan 8, 04 at 15:35
Thanks, Zolablue. I will stay with my first instinct - the Cormatin. I know I will love it!

RE: Lacanche Ranges Part 8
· Posted by: stefoodie (My Page) on Fri, Jan 9, 04 at 14:13
Question: how satisfied are you with AC's cust service? Is that a separate department or are Stan, etc. *IT*? Reason I ask is that I called them before New Year and also e-mailed them, asking specific questions about a custom rangetop, and I have yet to hear from them. stef

RE: Lacanche Ranges Part 8
· Posted by: nocalgirl (My Page) on Fri, Jan 9, 04 at 18:25
Hello all, Here I was, somewhat happily settled on a 48" dual fuel Wolf range, when I started reading these threads. I had ruled out a French range as I thought they were way too expensive for me. We don't know if this is our forever house and I didn't want to spend my future sales profits :) The big daddy dealer around here (SF Peninsula) has AGA and La Cornue as alternatives to the major American players, and I didn't realize that I could get beauty and function for less than $20,000. My husband can't believe that I would even consider making such a big purchase sight unseen - he jokes that stores need to sell things as used after I've been through. As I was planning on having at least a 48" range, the two I am considering are the Sully and the Cluny 1400. I would love to have one gas and one electric oven (not an option with Wolf etc.) and was drawn to the Cluny 1400 for the warming cabinet. I do recall someone saying that they had problems with the door of the warming cabinet, and another who simply used the drawer beneath her working oven for warming. Can someone share experiences/thoughts regarding sacrificing oven width for a warming cabinet? After moving to our new house, I have been living with double 24" ovens and can't get my cookie sheets in. Not a width problem, but length. How are those 16" ovens? Does anyone know how deep they are? Any frustrated moments trying to get a large saute pan in for finishing? I am also wondering if anyone has opted for the electric convection feature. I have had two convection ovens but rarely used the feature. With both, temperature and cooking time needed modification, and it always seemed like too much trouble. I just wanted to let you all know how helpful and thoughtful your comments have been. It is so amazing to see how much time and effort some of you have put into sharing such valauble information. Thanks! Rachel

RE: Lacanche Ranges Part 8
· Posted by: lindak5 (My Page) on Fri, Jan 9, 04 at 22:03
Hi NoCal girl-You can call Stan or Tom at AC and they will contact Lacanche owners in your vicinity to ask if they'd be willing to show you their stove. I saw one and it clinched it for me. Re: the warming oven, I think the true warming oven on the side is what you'd want vs using the storage drawers underneath. The storage drawers are truly storage drawers. Re: the oven's, I must confess that I'm more of a stove top cook myself but both the gas and electric have performed great for me. But again, I'm not into precision baking so I wouldn't know if they were a problem or not. The measurements say that the depth is 18" but the rack has a lip on the back which lessens it by about 2". I'm going to call AC to see if they have a different rack which doesn't have a lip on the back. Hope some of this helps. LindaK

RE: Lacanche Ranges Part 8
· Posted by: cooking_SB (My Page) on Sun, Jan 11, 04 at 14:37
Hello No Cal Girl: I unfortunately have not rec'd my Sully yet so I can not speak from experience but your dilemma is almost identical to mine. BTW I am on the Central Coast of CA in Montecito. I too was going with the Wolf dual Fuel 48" or 60", I was/am very atrracted to the warming cabinet and was infact deciding between exactly the same models you are. In the end I opted for the Sully but only beacuse I wanted the electric convection in one oven and it causes the oven cavity to get even shorter thus leaving that oven too small for my needs (in the cluny). I don't have the room to add the warming cabinet to the Sully. The other challenge for me was the 3" of clearance necessary between the cabinetry and the cabinet door for proper operation. I really wanted the zero clearance (but that's just my thing). The warming cabinet is a great idea and IMO far superior to any warming drawers. In the end I was not able to actaully see and touch one either and still can't believe I've made the leap sight unseen. This website helped a lot (in fact one very kind poster even let me call her and discuss it). Additionally, I did some resarch in France (with acquaintances) and they rate the product very well. Much like a family heirloom. For now I just wait to see (until March!) Good luck with your decision remembering that your range needs to work for your needs! Meryl

RE: Lacanche Ranges Part 8
· Posted by: dorishults (dori_shults@hotmail.com) on Sun, Jan 11, 04 at 14:40
Hi, I have been reading the posts carefully and so far have not seen a follow up of BTU's for wok cooking. I would like the french top and could justify the espense if I could delete my wok burner I was going to put in. It seems to me that the wok burner is about 30,000 btu's which is almost double of the center burner. Also I am still not clear if the french top on the tradition is removable,or solid. I do love this stove, also with the warming cupboard is the clearance that you have to have 3" sticking out so the door will clear or 3" space from the cabinets? thanks dori

RE: Lacanche Ranges Part 8
· Posted by: Momto4Kids (My Page) on Sun, Jan 11, 04 at 14:51
Doris-Can't answer about the wok. As for the 3" clearance for the warming cupboard...it's needed to fully open the door. It's either 3" space between the cab/countertop and range if the cabs and oven are along the same "front line" OR the cabs recess from the front of the range by 3". I have the measurements somewhere, but it seems the range sticks out about 31" from the wall, so the cabs & countertop can easily be recessed vs flush. I think the frnt/back clearance vs side-by-side clearance is easily achievable in most instances. The difficulty would be if your wlaking area was already on the tight side, then the depth of the range might become an issue.

RE: Lacanche Ranges Part 8--oops
· Posted by: Momto4Kids (My Page) on Sun, Jan 11, 04 at 14:52
My 31" measurement might include the handle projection. Let me know if you need the dimensions and I can pull them out.

RE: Lacanche Ranges Part 8
· Posted by: Zolablue (My Page) on Sun, Jan 11, 04 at 16:37
I just measured my Cluny. It is 25" deep but 28 1/4"including the handle. If you include the island spacer this adds another 2 3/4" making it 31" from the wall to the outside of the handle so, Deb, that is probably what you're thinking of. This brings up another good point that was covered in the old threads but not here recently. Make sure you ask about the spacer you want because it comes with the wall spacer that runs up behind the range about 4 inches or so. I did not want that look so opted for the island spacer even though we are installing on a wall. AC has them made locally and they charge $150 for them. You usually have to ask about them as it ships from France with the wall spacer and I wouldn't have known had not another poster steered me to it so just a heads up for some of you.
· Posted by: JacksMommy (My Page) on Tue, Jan 13, 04 at 18:12
Has anyone made homemade pizza in their lacanche? I love to make pizza and I can get my Thermador as hot as 550 degrees (or so it says). Our new house will be finished soon (or so the builder says) and I'm anxiously awaiting the day I can use my Sully. Since all I can do is dream about it, can someone please share with me how hot this oven can get? I think I remember speaking with Stan about this. I can't remember what he said though. Thanks guys!

RE: Lacanche Ranges Part 8
· Posted by: stefoodie (My Page) on Tue, Jan 13, 04 at 18:26
whoa, hold on there! doris, the lacanche offers a 30K BTU burner? first time i heard that. please someone clarify! do they really???? that's exciting!

RE: Lacanche Ranges Part 8
· Posted by: Zolablue (My Page) on Tue, Jan 13, 04 at 18:39
No, stefoodie, she said the WOK burner she is considering is 30k BTU, if I read that right. :o) I think Lacanche's top BTU on any range is still 18k.

RE: Lacanche Ranges Part 8
· Posted by: anna_chosak (My Page) on Tue, Jan 13, 04 at 18:51
Has anyone made homemade pizza in their lacanche? Yes, all the time! Both the electric and the gas ovens go to 550.

RE: Lacanche Ranges Part 8
· Posted by: stefoodie (My Page) on Tue, Jan 13, 04 at 21:03
oh, my bad. i thought she meant she was going to ask for a 30K btu burner in the middle of a lacanche top. sorry everyone!

RE: Lacanche Ranges Part 8
· Posted by: nocalgirl (My Page) on Wed, Jan 14, 04 at 21:34
Thanks for all of the information. I spoke with Stan today and asked him about the warming cabinet door issue, as I am debating between a Cluny 1400 and the Sully. He was looking at a new unit there and was surprised to find that the previous 3" clearance issue seemed to have been solved. He could open the door to 90 degrees and move the shelves inside. Maybe they modified the hinge or whatever was causing the problem - we was going to find out what they did. I'd double and triple check before ordering, but an interesting development. We also had the "is bigger better" discussion, as I was reluctant to give up the extra oven width that the Sully brings. However, I would absolutely love to have a warming cabinet. Did you know that it goes from 80 to 230 degrees? You can actually slow cook in that thing! He has me leaning toward a Cluny 1400 with a French Top on the right, and 4 burners flanking a large 18,000 BTU burner. The total for that comes to $9060 (the extra hob w/French top added $700), plus $1395 freight/shipping. The Sully is $11,500, plus same shipping. Tom cooks on the Cluny 1400 (aka Cluny+1) and thinks it is fantastic. I know this has been covered, but I am feeling very nervous about having such small ovens. I know I would adjust just fine, but I would love to be reassured. Heck, with that extra $2500 I could maybe find a place for another wall oven. Though would that be necessary? Stan said that everyone thinks they would need that, but rarely do. Thoughts? He also mentioned that the usable rack space of the Cluny oven was actually only 14", as they have new racks that allow for air circulation on the side. Is this something anyone is aware of? I thought the specs were for 16". He also mentioned pastry sheets that fit onto the racks that come standard with the unit. Does anyone have these? Are they like cookie sheets? Sorry for all the questions, but who better to ask that this dedicated and informed group? P.S. Equistroke lives close to me and has offered to let me see her Fontenay in person. Can't wait! Rachel

RE: Lacanche Ranges Part 8
· Posted by: lorieanne (My Page) on Thu, Jan 15, 04 at 12:54
I also am awaiting the answers to your questions as I too am looking at the cluny and volnay. I did speak to an owner in my area(MA) which has had her cluny for a year. She is a little disappointed in the size of the ovens and she indicated she finds there are big differences in oven temp from the top to bottom rack( she does not have convection)but only in the electric oven, not in the gas oven. Although, she spoke very highly of the customer service she has received. I was really excited about these ranges until I talked with her but I am coming to the conclusion that maybe this may not be for me. I love the look but my husband keeps asking what I gain in these over the Wolf besides the look and I am hard pressed to answer honestly that other than looks, which I find wonderful, they actually may be lacking in some areas(size mostly). The other thing that I found interesting with the woman I spoke with was that her husband and her "settled"(her words) for the Lacanche because they could not agreee on any other range. He wanted a Viking. She did not seem that knowledgeable about the Viking or any other ranges which I am researching heavily. She also indicated that she does not like to cook that offen (mostly dessert and pastries)and her husband is a home builder and I wonder if that may have impacted some of their decisions more than the actual functions of the ovens, burners etc. I am still on the fence with the Lacanche as I have not talked to anyone other than her who is actually using the range. I did speak to one other person who has one sitting in her dining room waiting to be installed but I guess I am nervious about spending so much on an item I can't really see and doesn't have a verifiable track record like the other brands I am researching. lorieanne

RE: Lacanche Ranges Part 8
· Posted by: ysop1016 (My Page) on Thu, Jan 15, 04 at 14:34
Lorieanne, I bought my Cluny having never seen one, a year ago. I just love cooking on it and have had wonderful results in both the gas and the electric ovens. I did need to have service early on to adjust the burners and one oven. AC arranged for it and a local co. raved about how easy it was to service. I'd be happy to answer any questions.

RE: Lacanche Ranges Part 8
· Posted by: stefoodie (My Page) on Thu, Jan 15, 04 at 14:39
Lorieanne, it's ok! I'm kinda where you are actually. My hubby has decided for me that I should get the Lacanche because I haven't found a range to rival what it offers, BUT I still have not seen the Blue Star. So until I've seen it there's still a part of me that thinks -- what if? And you're right, in the end, you will have to decide what's best for you. Though we're trying to be practical and choose something we can take with us, I have that uneasy feeling of "settling for" the Lacanche ovens. I *really* would like something a lot bigger, and even the Sully or Volnay ovens won't satisfy. Now that I know I can have the Lacanche if I really wanted to, my practical side has reasserted itself and I keep asking -- do I really want those ovens? Or, do I really want to spend that much and STILL not get the configuration I want? The answer is mostly "no". So, I'm seeing a Blue Star, hopefully as early as tonight. Hopefully this will help me arrive at my "final answer". Good luck with your choices, and I'm sure with all the research you're doing you'll make the right decision in the end.

RE: Lacanche Ranges Part 8
· Posted by: lorieanne (My Page) on Thu, Jan 15, 04 at 19:01
YSOP1016, What were the adjustments needed to the cooktop and oven? What other brands did you look at when you made your decision to buy the Lacanche? Any second thoughts? Did you have a double oven before purchasing the Lacanche? How did you find out about Lacanche? What kind of cooking do you do? As I feel everyone has a different cooking background this can be helpful when determining what some like/dislike. Just curious, lorieanne

RE: Lacanche Ranges Part 8
· Posted by: cooking_SB (My Page) on Sun, Jan 18, 04 at 0:25
Here I am happily awaiting the early March arrival of my Sully when I receive a message from Stan at AC that the 3" clearance issue has been solved with the warming cabinet. It was very kind of him to call me since he was aware that this was the primary reason I switched from the Cluny +1 to the Sully. I have until Monday to "switch back" if I want to so I now am wondering AGAIN if I can live the the cluny oven size and get the warming cabinet as well. NoCal girl posted earlier that the interior width of the cluny is now 14" with new racks. 16 inched felt small 14" feels really narrow. WHat is the depth? I've got until Monday to ponder the change...Any thoughts? I've survived this long without a warming cabinet and I do ALOT of baking. My sully was ordered with one elec. convection. Alternately as NoCal girl mentioned I could opt for the Cluny+1 and use the extra $$$ saved to install an electric wall oven undercounter. Just when I thought it was over... Meryl

RE: Lacanche Ranges Part 8
· Posted by: starina (My Page) on Sun, Jan 18, 04 at 8:38
Stefoodie, I am in the same place you are. Seriously second guessing myself. Sigh... The ovens just don't feel ideal to me, and I don't want additional wall ovens. Thank goodness for these forums. I don't think anyone 'outside' understands my pre occupation with these things, lol. Starina

RE: Lacanche Ranges Part 8
· Posted by: Momto4Kids (My Page) on Sun, Jan 18, 04 at 9:09
Meryl- How about getting the Sully and putting a WD in somewhere else in the kitchen (nearby of, course!)? The configuration would be different than the WC, but you could still proof in it, etc. You might even get two. My only regret in my old house was not putting in 2 WD. That gives you maximum oven space AND warming capabilities. Does that work at all for you? (I will say, I agree with your earlier post...I think the WC configuration is better than the WD, but when push comes to shove, I could certainly work with the WD.) Decisions, decisions....! Deb

RE: Lacanche Ranges Part 8
· Posted by: cooking_SB (My Page) on Sun, Jan 18, 04 at 15:41
Thanks Starina & Deb for your thoughtful comments. I will revisit the warming drawer idea..although I've never been a big fan. The part I love about the WC is that you can "plate" up to 8 dinners. In the WD you don't have that flexibility. Also there really isn't an ideal nearby location. In fact it would be easier to remote an additional oven as it does not need the proximity. I guess I better pull out the tape measure and start to measure those pots & pans again, 14" is pretty narrow. Or I can pretend I didn't get the message and be happy with my previous decision. We are an interesting breed. Meryl

RE: Lacanche Ranges Part 8
· Posted by: Momto4Kids (My Page) on Sun, Jan 18, 04 at 15:47
Do measure again. And depending on the size of your plates, you could "plate" 8 dinners. I had a 30" WD in my old house. I could put 4 plates on the bottom and 2 on the rack. If I had another rack (which I'm sure one could get), I could've held 8 plates. I had 2 different sizes of dinner plates. I could not do this with my larger ones. I'd have to slightly overlap them, which I could do if the food was not runny. It's funny, I was actually thinking I would NOT be able to "plate" as many dishes, but I would be able to use more serving vessels in the WCs than the WDs! Maybe you and I should get one of each!!

RE: Lacanche Ranges Part 8
· Posted by: cooking_SB (My Page) on Sun, Jan 18, 04 at 16:56
Well I measured again and it's all coming back to me...I have braiser/sheets/roasters that are 17" and 18". With a maximum depth of 16" I definately need a wider oven ...so It's stay with the sully and look again at WD's (Thanks for the hands on re WD's Deb!) or switch and get that extra oven. I really don't want an extra oven! Meryl

RE: Lacanche Ranges Part 8
· Posted by: FrenchTeacher (My Page) on Sun, Jan 18, 04 at 18:01
I've been following along this latest info of the 14" width of the Cluny ovens. I, too, just remeasured my pans and looked at the specs on the catalog insert. I believe the depth of the ovens is 18", rather than 16" (non-convection, that is). I believe the convection takes an additional 2 inches from the depth, leaving the 16" you're discussing. Please confirm. I'm rather concerned about this new info, as my order for a Cluny has been placed, and my kitchen design is nearing completion. If I needed to change, I imagine I could, but I don't know how AC would handle an order change at this point. Any thoughts?

RE: Lacanche Ranges Part 8
· Posted by: cooking_SB (My Page) on Sun, Jan 18, 04 at 18:29
I rechecked the spec sheet and you are absolutely correct. The depth IS 18" in the standard CLUNY ovens (non convection). I was looking at the convection Thanks for the heads up. It was my error. That does make a huge difference for me. Thank you French Teacher for the correction. Meryl

RE: Lacanche Ranges Part 8
· Posted by: cooking_SB (My Page) on Mon, Jan 19, 04 at 0:09
Deb, What kind of warming drawers did you have that you were so happy with? Were they integrated (Did they accept a cabinet panel? Meryl

RE: Lacanche Ranges Part 8
· Posted by: Momto4Kids (My Page) on Mon, Jan 19, 04 at 7:48
Meryl, I just had Thermador, but I did not get an integrated panel. I think the integrated version came out the year after I bought mine. They can go from 140 to 210 (L, M, H settings), as well as moist or dry. Knowing what I know now, I'd definitely get a second rack! Of course, there are more hi-tech models out there. Some have automatic shut-off. KA has removable covered serving pans. Wolf has 5 removable dividers. Some have liners tht come out for easier cleaning. Thermador does not, but I didn't find it to really be a headache. I really liked mine, but if I had to do it over again, I'd definitely look at the other ones with more featues. Keep us posted as to what you do! Deb

RE: Lacanche Ranges Part 8
· Posted by: Tiger_lily_sc (tigerlilysc@msn.com) on Mon, Jan 19, 04 at 7:51
tsprinkle--I'm so happy for you and your RED Lacanche! Please post pictures soon! Penny

RE: Lacanche Ranges Part 8
· Posted by: stefoodie (My Page) on Mon, Jan 19, 04 at 10:02
tsprinkle -- somehow i missed your post back there. good thing penny posted. do you have pictures yet? looking forward to seeing them, stef

RE: Lacanche Ranges Part 8
· Posted by: cooking_SB (My Page) on Mon, Jan 19, 04 at 14:15
Does anyone recall the wall oven someone mentioned in an earlier thread that might be more aethstically similar to the Lacanche? If so do you have any info on it? Meryl PS I've done some cabinetry shuffling and it looks like I'm switching to the Cluny +1 and adding a remote baking oven. For my layout it makes more sense to remote an oven than the WD's and then I'll have 3 oven and a WC for a similar price.

RE: Lacanche Ranges Part 8
· Posted by: MarkinSD (My Page) on Mon, Jan 19, 04 at 14:39
"Does anyone recall the wall oven someone mentioned in an earlier thread that might be more aethstically similar to the Lacanche? If so do you have any info on it?" Was it the Elan? Mark
Here is a link that might be useful: Elan Vintage Style Oven

RE: Lacanche Ranges Part 8
· Posted by: Zolablue (My Page) on Mon, Jan 19, 04 at 16:07
Meryl, I just thought of you last night so glad I checked this thread. Get the new issue of BHG Kitchen & Bath Ideas (January/February 2004). I just bought it last evening (so it is still available) and on pages 82 & 83 there is a white Elan oven under the counter and on page 84 they picture the kitchen's white Lacanche cooktop. I haven't read the article yet - just skimmed it - but they have really done some interesting things to take advantage of all the space available in a rather small kitchen emphasizing functionality. Anyway, it gives you a very good look at that Elan oven in context for size and also it was interesting they chose it to go with their Lacanche cooktop. I think it looks beautiful.

RE: Lacanche Ranges Part 8
· Posted by: dorishults (dori_shults@hotmail.com) on Mon, Jan 19, 04 at 17:55
Sorry Stefoodie,if the Lacanche had the 30,000 btu burner I would not be agonizing over this so much! I as some others I am starting to have problems justifing the price of this stove over some of the others, my husband says I don't have to justify, but, I like everyone else wants to get the best for their particular use and dollar. Is anyone famillar with the french top on the Wolf? Is anyone using a french top and what do they think of it? Has anyone seen a Blue Star in person yet? I really like the look of the Lacanche and alot of the features, I have double convection ovens in my pantry with a pass thru door so I am really more interested in the perfomance of the top and the warming cabinet.And we are concerned with presentation as we have spend time and money thru out our home and would like it to carry thru the kitchen. This thread is great, you all have such great thoughts and ideas!

RE: Lacanche Ranges Part 8
· Posted by: cooking_SB (My Page) on Mon, Jan 19, 04 at 20:16
Thank you Mark for the link to Elan ovens. I have requested the brochure from the American distributer....Guess what ,they sell a line of custom french ranges I had not heard of before (Godin). They are beautiful but different from Lacanche and pricier. I am still a Lacanche woman. Any info anyone has on these Elan ovens (for better or worse) is greatly appreciated. Thanks all! Meryl

Godin
· Posted by: MarkinSD (My Page) on Mon, Jan 19, 04 at 20:31
Meryl, you are most welcome. Here is a link to Godin pricing, courtesy of Pamela1. Mark
Here is a link that might be useful: Godin Pricing

RE: Lacanche Ranges Part 8
· Posted by: tsprinkle (My Page) on Tue, Jan 20, 04 at 11:53
Penny and Stef: No pictures yet. I have been at the 98% complete phase for a while now. Little things at the end seem to take so long. I still need panels for the dishwasher and glass for some cabinets. Once those items come in and get installed, I will post some picures. I am anxious to unpack my kitchen! I do have a question for existing Lacanche owners that I'm sure this has been covered in other threads. I frequently sear meat (pork chops, lamb chops, etc) on top of the stove and then finish them in a 400 degree oven. None of my saute pans fit inside the oven because of the handles. Any suggestions on other pans that perhaps don't have long handles?

RE: Lacanche Ranges Part 8
· Posted by: lorieanne (My Page) on Tue, Jan 20, 04 at 13:13
I am looking at the cluny plus one. What would you do for the hood. I am interested in the ventahood inside either cabinetry or building hood with sheetrock and then triming it out like a hearth. What size did you get? I am not planning on burners above the WC but for it to look right you would need 58" hood to cover the whole range. Help!! Any ideas. By the way, I'm not interested in the $3,500++ Lacanche hood!!! lorieanne

RE: Lacanche Ranges Part 8
· Posted by: anna_chosak (My Page) on Tue, Jan 20, 04 at 16:45
Tsprinkle, I have some of the new copper and stainless Calphalon pans. I just tried my largest pan; it's a 10.5" sauté pan (that's the one with straight sides, right? I can never remember). It measures, in total, 19.75" including both the long and the short handles. Fits nicely in the gas oven. I have also seared a large brisket over the central burner using the removable French top, then finished braising it in the oven. It's the large Calphalon roaster.

RE: Lacanche Ranges Part 8
· Posted by: nocalgirl (My Page) on Tue, Jan 20, 04 at 18:52
Meryl- When I read your posts, I begin to think we are really the same person :) I keep agonizing over whether I should add a wall oven (Elan is a choice, but how much are those beauties?) or just trust that all will work out fine with the Cluny+1. Stan has assured me that most all people who add that insurance oven find it to be unnessesary in retrospect. Another option would be to get the Sully-sized cooktop only and the Elan wall ovens. Before I saw those I thought it would look so very wierd to have a Lacanche cooktop with a modern looking oven in plain view. Having just a cooktop does kind of defeat the whole "hearth and home" thing, and I would cry to have to give up the warming cabinet. OK, I'll stop. I'm officially obsessing...

Hood options for 55 in. range
· Posted by: nocalgirl (My Page) on Tue, Jan 20, 04 at 19:11
Lorieanne - I have the same questions regarding hoods. Is there a 58" version by ventahood? I have just seen 60", which just seems huge and eats up a few additional inches of what would be window space. Can anyone share what they have chosen for their Cluny+1 or Sully? We will have a cover made, like Lorieanne I am just concerned with the guts. Thanks!

RE: Lacanche Ranges Part 8
· Posted by: cooking_SB (My Page) on Tue, Jan 20, 04 at 19:32
No Cal girl, I have changed officially to the Cluny +1 from the Sully as Stan has assured me the Warming cabinet no longer needs the 3"clearance. I have researched the elan oven..it is about $3000 and can be found on cuttingedgekitchens.com for about $2700. I am awaitingthe brochure. My Lacanche however is ordered with Polished Chrome trim (no brass) , so I would only want the elan if the same could be done. I am awaiting a reply. My fallback is to use the DACOR Millenia model. It has no handle and in stainless should disappear into the cabinetry. Also I am locating it undercounter in the the baking area (away from the Lacanche) because that's what I would use it for mostly. I've had the Dacor convection before and I liked it. So now I have 3 ovens and a warming cabinet . There's no turning back now! I'm told I'm still a March delivery. Maybe this is a California thing!

Lacanche Part 7

2005-05-15T19:40:00.000-07:00

Lacanche Ranges Part 7
Posted by AKAsTJ_Northern_CA (My Page) on Thu, Dec 4, 03 at 17:02
Part 6 has reached the 100 entry limit. Please continue posting Lacanche Range information in this thread Part. TJ
Here is a link that might be useful: Lacanche Ranges Part 6

Follow-Up Postings:

· Posted by: cooking_SB (My Page) on Fri, Dec 5, 03 at 21:25
I've done some asking around and you are right about one thing...VENTA A HOOD does not like external blowers. It it their mantra. They also don't like the hood to be any higher than 30 inches over the cooking surface even though most dealers will tell you up to 36" is OK. That being said I have inquired witha couple of contractors and have visited 1 installation in the hood and 1 with the fans on the roof and MINE will be on the roof. It is much quieter even with the increased CFM necessary to draw. If you speak to a different manufacturer (ie, modernaire) you might get a different response. Just a guess.

· Posted by: goodfun58 (My Page) on Fri, Dec 5, 03 at 22:10
Boy am I jealous...we are in a two story..so must go with the installation in the hood. Happy to know there is a difference tho. Maybe, when we get back, (leave in the morning) we can ask about routing it to the outside wall. Toodles, Sue

· Posted by: Momto4Kids (My Page) on Sat, Dec 6, 03 at 6:49
cooking SB-Are you going with VAH? And you'll do an external blower anyway? I have another thread about an alcove for my Sully +2 on the Kitchens Forum and folks over there seem to think it would be okay for me to go 36" over the range. Increasing the height will certainly help the design and the look. Maybe I should just do it. I can't vent up, but I can vent out the side. I guess I need to check other mfg. I think Broan doesn't make custom hoods. I'll keep checking. Thanks for your input! Deb

· Posted by: cooking_SB (My Page) on Sat, Dec 6, 03 at 14:31
My hood will most likely be a modernaire liner. It will be built into a cabinetry "alcove" The walls of the "cabinet hood" extend to the countertop so they will be tiled in. It is at least 36" over the cooktop. My husband is 6'4" and he bumps his head if it it lower. FYI..the last kitchen I did had a viking range with a VAH hood..it was 36" over the cooktop and worked just fine but it WAS loud so I must admit I didn't use it much. This time I am getting the Sully but without the much adored warming cabinet. Accordingly I am at only 55 inches in width. I finally decided against the warming cabinet because my range will have cabinets on both sides and I couldn't live with the required 3"clearance to open the door. I wanted it flush with the cabinetry. It's rare but in this case I picked form over function. I've lived without a warming cabinet this long so what the heck. So many decisions... I keep trying to keep it in perspective...it's just a kitchen! PS. I had decided on honed absolute black granite for the counters (it looks a lot like soapstone) but a designer just told me she is ripping it out at a client's becuse it stains terribly (even worse than the honed carrera marble) because of the uniformity of dark color. Has anyone out there had a any experiene with this?

· Posted by: Momto4Kids (My Page) on Sat, Dec 6, 03 at 17:50
I'm all confused. Just when I think I have it down...! I hope I don't stand alone! I guess I'm off to still research the hood issue. EVERYONE wants a quiet hood. Why do you think someone hasn't come out with an ultra-quiet one? cooking SB--question-what 3" clearance? I'm looking all through the installation manual and can't find what you're talking about. I remember Stan telling me the cabinets next to the range cannot be flush with the front of the range-that they need to sit back so the door can swing open fully. Are you talking about that? Or do you mean a 3" gap between the cab and range? Fortunately, I'm not worried about room either way, but I want to be sure I'm planning my cabinets right! Thanks. Deb

· Posted by: Momto4Kids (My Page) on Sat, Dec 6, 03 at 18:05
I actually had another question. Since my range is so long, do I really need to have a custom liner built or can I put in two small liners side-by-side, (properly supported, etc)? They'd be hidden inside a custom-built hood of some sort. And cooking SB-about the honed AB...I have a friend who has it and it shows darker patches all over the place where they use it more frequently. They like the "patina." I, personally, would be bothered by it. I'm going to check out New World near Charlottesville, VA in the next week or so. They have, from what I've been told, some of the best selections of soapstone. I'll let you know what I find. Deb

· Posted by: cooking_SB (My Page) on Sat, Dec 6, 03 at 18:07
momto4kids: you are correct in either case, the range must sit EITHER 3 inches out from the cabinets OR there must be a 3 inch gap between the cab and the range if the the range is flush to the cabinets. See letter below from AC: Dear Meryl, NOTICE Clearance issues may arise when the WARMING OVEN DOOR is mounted flush with cabinetry. Apparently, if side cabinets are mounted flush with the oven door, the warming oven door handle will obstruct the full radius swing of the warming oven door. This problem may be remedied by either allowing for an open area (for trays, etc) within at least 3" of the warming cabinet, or by installing the side cabinet with a 3" set-back from the oven door face, and within 3" of the range. Further technical information may be downloaded from via the following paths. Download Adobe first (if needed) for a free graphics reader: http://www.adobe.com/products/acrobat/readstep2.html The following are specs for the Volnay and Vougeot models: http://www.lacancheusa.com/support/volnayspecs.pdf We hope this helps, and look forward to working with you further. Sincerely Yours, Molly McCord 1-800-570-CHEF Hope this helps and no, you do not stand alone! Unfortunately no matter how much we research and plan and micromanage the "professionals" there are always changes and shoulda, couldas. Remember perspective is everything, it's just a kitchen, even if it does cost a small fortune. When the amazing aromas are wafting through the house and the music is playing and the wine is poured and the kids are giggling, you won't hear the fan! Glad to know I am not the only OC cook and remodeler.

· Posted by: cooking_SB (My Page) on Sat, Dec 6, 03 at 19:04
Mom to 4 kids: I'm sorry I did not respond to the liner question. I dont see why that would not work but each liner/hood would need it's own fan. If I were you I would look into having one fabricated by a local sheet metal guy then have your contractor install with lights and fan. They do it for restaurants all the time. Meryl ------------------------------------------------------------------------

· Posted by: hedgerow1 (My Page) on Tue, Dec 9, 03 at 8:30
A question for anyone with a French Top (on the Lacanche, that is): After almost two months, mine is quite nicely broken in and very dark, but there is some mottling and a few spots from spattering. I understand that it is to be expected with use, but if there is something I should be doing besides wipe-off with a damp cloth when cool and dry, I'd like to know. The manual is not specific except to say do not put water on to clean while it is still hot. Any advice? I have loved using this range. The two ovens are a huge change and advantage; and the French Top makes use of every inch of surface. Am sure I could get similar results on a regular pro type range, but would it bring a smile when I walk down stairs every morning? There is a certain heft and comfort level here that I had thought would only come with a AGA. I was wrong.

· Posted by: spacific (My Page) on Wed, Dec 10, 03 at 0:23
I don't want to distract folks from your question hedgerow1, but.... I'm so excited. My Lacanche Cormatin was delivered today! Ok, so I won't be able to use it for many months because the remodel was delayed and the contractor won't even be starting building the room until the first of the year, but I can still see it and drool! The new kitchen is finally starting to feel like a reality.

· Posted by: hedgerow1 (My Page) on Wed, Dec 10, 03 at 8:20
spacific, congratulations!! You can really start to picture the new kitchen in your mind's eye. I haven't time to check back, but is it yellow? In any case, it's much easier to choose paint, cabs, floor, counters etc. when you have the real deal in front of you. For some of us, it just cements the scheme we'd had all along, and for others it means a change here and there in the original game plan. Does it seem to you that Lacanche owners do more drooling than other new range owners, or are we just more vocal? And don't worry about my question above--it's not an emergency by any stretch. Good luck on the project. May it go smoothly and speedily. :o) Carol

· Posted by: JacksMommy (My Page) on Wed, Dec 10, 03 at 10:40
Welcome to the USA Spacific's Cormatin! Mine's all crated up waiting for it's new home to be finished too. I had my builder uncrate it for me and it was such a treat to see it real, live and in person! Congratulations!! I'm sorry that I don't have any advice for you Carol. All I've heard about the french tops is that they darken with age which makes them so cool. I'm jealous because I would have loved to have gotten the french top. I chose the burner because I want to start cooking with a round bottom wok. It was a HARD decision to make! Good luck!!

· Posted by: spacific (My Page) on Wed, Dec 10, 03 at 10:44
Thanks Carol, good memory, yes it's yellow. I haven't unwrapped it all yet, but its beautiful. Especially the handles. They are so solid. I too have the french top, so I'll be interested in what answer you get on the upkeep.

· Posted by: GarlicGrower (My Page) on Wed, Dec 10, 03 at 12:39
Hi - I made the mistake of looking at the Lacanche web site- eek, I want one! But where do the prices start? You have to order from Washington State, correct? What do they tell you if you need repairs? Tell me more, at least I can dream :-) Maryanne

· Posted by: cooking_SB (My Page) on Wed, Dec 10, 03 at 13:46
Thank you all for helping me avoid my buyers remorse. I actually ordered my Sully yesterday...the deed is done! I went with both the large burner and the french top so I am also anxious to hear about it's use and method of cleaning, etc. And yes, Lacanche owners do seem to appreciate their ranges more AND are more vocal. I guess I always wonder where the comments end up that are not quite so positive. There must be some unhappy customers out there. Thanks for helping me "make the leap". We'll see how this all works out in March when Sully is delivered. And for those of you frustrated with the remodeling process...I have been out of my house for 14 months of what was supposed to be a 10 - 12 month remodel and I have at least 5 more to go. Kerching kerching! My mantra is,"everything is relative and perspective is everything ! " Meryl

· Posted by: FrenchTeacher (My Page) on Wed, Dec 10, 03 at 13:48
Spacific, I, too, am excited to hear that your Cormatin arrived! It must be hard to believe that your remodel is around the corner. Your kitchen will become a reality soon! Did you get the French top of the large burner? I know I've belabored this question on the forum, but I'm actually still considering the French top instead of the burner, perhaps because the cold weather and snow have hit the northeast big time and I'm doing more slow, stove-top cooking. So since I'm holding off the delivery until April, I still have time to reconsider the stovetop configuration. I also haven't decided if I'm going to upgrade to the chrome knobs. Does anyone have them, and if so, are you pleased with the appearance, maintenance and wear? Another style question: my range will be in an island opposite an apron front sink. I'm planning on the Herbeau farm sink (#4603). The other possibility is the Rohl (3018). Does anyone think one would look clearly better due to their style or is it clearly a matter of preference? Both my DH and I are leaning towards the Herbeau. The panel picks up on the cabinetry design. And the stove and the sink will both be French! :-) Thanks, all, for your continued input.

· Posted by: ossobuco1 (My Page) on Wed, Dec 10, 03 at 15:52
To All: Re: Lacanche Ranges. There seem to be some extremely devoted people on this site. I've seen pictures of them, particularly in UK decorating books, and they look stunning. I'm doing a kitchen remodel, and I'm looking to replace a Viking range (6 years old, and trouble-ridden). I grew up in Florence and cook Tuscan food at home. From scratch. Daily. I live in the boonies in NW. Conn. on the side of a mountain. We have bears, coyotes and power failures. There is no decent take-out for 30 miles. Ditto grocery shopping and appliance repairmen. I'm considering replacing the Viking with a DCS home range or a DCS or Wolf restaurant range, augmented with Miele oven. I got a thoughtful email from this thread suggesting I look at Lacanche. What apart from the aesthetics of these stoves do you love? Does anyone know anything about their track record with reliability, longevity, and customer support? Someone wrote that the stoves seemed to be better known in the UK than in France. Which was interesting information. The comment about the solidity of an AGA was most impressive. Is there anything about them you don't like? Does anyone know any Lacanchers who have had them for several years? Are they still pleased? I do a lot of simmering: but I also want at least one high BTU burner for pasta. How well does the oven broil? How easy are the tops and ovens to clean? I need to get familiar with the whole French top philosphy. Are there any demo kitchens in spitting distance of NYC or Boston where one could try these things out? I'm asking a great many questions, I know. I'd like a good reason to fall in love again, but after my Viking experience, once bitten, twice shy. But I am open to suggestion. I'm probably doing a Euro style kitchen with some cabinets, some open shelves, and a couple of antique armoires for storage. I'm looking for surfaces that will age gracefully. Unlike mine. Thank you all. PS. The yellow is a stunner.

· Posted by: spacific (My Page) on Wed, Dec 10, 03 at 20:14
FrenchTeacher-- I did go with the French top because I will only have three burners total, so I thought it would give me the most flexiblility. I can remove the center circle and add a wok ring and still use it as an open burner if needed, but I find I do more slow cooking and not so much stir frying. We do lots of outdoor grilling as well, so this will be a nice balance. And frankly, with an 18,000 btu burner, that will be so much more power than I've ever had cooking in my life, I'm just looking forward to testing out all kinds of recipes! Ossobuco1-- I can't help you yet about my experience cooking with it, but I mainly chose it because it's simple in design without lots of gadgetry, it's heavy and solid and substantive. I was checking out some others (dacor comes to mind) and they didn't seem to have the craftsmanship that this does. And when I was researching more professional stoves, they had a huge amount of power, but I was told that some had burners that wouldn't simmer well, and I prepare lots of slow-cooking dishes. And... I fell in love with the yellow, what can I say?

· Posted by: cooking_SB (My Page) on Thu, Dec 11, 03 at 17:19
Ossobucco: I have just ordered a sully and replaced a 7 year old viking that was in fact trouble free. I wanted a dual fuel range so I didn't need an electric oven. The aesthetic of the dacor was not acceptable for the style of my kitchen and viking did not make a 60 inch dual fuel. Wolf does but it's the first year out and I never buy the guinea pig. Ditto for AGA. They just introduced a duel fuel range to the US market but it's new for them and therfore out for me. Their regular cooker is very nice but cookers are actually always "on" and whereas in your climate that may be a plus; in coastal california, that's too much always on "heat" and becoming accustomed to that type of cooking is even more challenging than a french top. My understanding of the Lacanche is that because it is very "basic" by design, assuming the parts are available, it is easy to work on. Unfortunately, I of course have no first hand experience as of yet. Good luck!

· Posted by: anna_chosak (My Page) on Fri, Dec 12, 03 at 10:06
"What apart from the aesthetics of these stoves do you love?" Apart from the aesthetics (which are admittedly a major factor) I love the high-output burners and the simmer burner, the removable French top, the ease of cleaning, and the absence of malfunctioning electronic bits. "Does anyone know anything about their track record with reliability, longevity, and customer support?" Back in one of the old Lacanche threads, someone reported that she had gotten a slightly defective stove, which AC offered to replace completely. I haven't had any major issues, but so far the customer support has been great. "Is there anything about [Agas] you don't like?" The fact that they're on all the time--summers are hot in NJ and I don't have air conditioning, and the fact that the temperature isn't easily adjusted. "Does anyone know any Lacanchers who have had them for several years? Are they still pleased?" I've told this before but I'll repeat it: The people whose Lacanche I saw before buying mine had had theirs more than 10 years. They had just built a new house and moved the Lacanche to it, despite the fact that the buyers of their old house made an offer on it, AND their range was made before the electronic ignition was available and they had to light it manually. They still loved it so much they wouldn't consider parting with it. And it was still beautiful, but they obviously took care of it meticulously. "How well does the oven broil?" Very well; I'm quite pleased with it. The only thing I'd change if I could would be to set the top rack just a little bit lower. But I rarely broil meat in it, so that may be more of an issue for you. "How easy are the tops and ovens to clean?" Quite easy; I wipe off the cooktop and grates after making dinner. Once a week I take off the knobs and burner plates and polish them up and wipe the whole thing down with the lemon oil supplied by AC. It takes me about 20 minutes. For the ovens I take out the bottom tray and racks, spray them with Easy-Off Fume-Free, let them sit for a few hours in the sink, and then scrub off. Pretty easily done. "Are there any demo kitchens in spitting distance of NYC or Boston where one could try these things out?" I live about 30 minutes west of NYC. Come on over. :-)

· Posted by: spacific (My Page) on Fri, Dec 12, 03 at 11:19
""Are there any demo kitchens in spitting distance of NYC or Boston where one could try these things out?" I live about 30 minutes west of NYC. Come on over. :-)" I admit... this is one factor why I bought a Lacanche... What other appliance inspires such a sense of community? By the way JacksMommy, which model/color did you get?

· Posted by: Zolablue (My Page) on Fri, Dec 12, 03 at 13:28
spacific - WOW! I have not checked this thread for a while and I just saw the news about your new arrival! I remember how excited we were when we received ours that long ago day back in June. Are you going to unwrap it? We could not bear to leave ours in the garage and promptly unwrapped it and moved it into the now dining room that will (soon we hope) become part of the new kitchen. It is quite the beauty and it has surprised us at the number of comments we've received about it from the most unlikely people. I am dying to see a picture of yours so hurry up and blast that thing out! I think it is so cool that you went for the color and that you have such a vision of your kitchen. Cannot wait until the day we all get to see it in your new kitchen! :o)

· Posted by: Zolablue (My Page) on Fri, Dec 12, 03 at 13:34
hedgerow1 - I wish I could help you. We do have the French top but as you know right now our Lacanche is masquerading as a piece of sculpture. I'm wondering if it is a matter of seasoning. I truly can't answer until we can use our own but I remember when we received it the thing was simply thick with a greasy protection that we wiped off so we could assemble it in our dining room. I'm wondering if we should have done that in fact I am thinking about maybe trying to season it along with the grill plate while we still have our current old range since the grill will not fit into the ovens once we get rid of that old range we have. I would certainly ask AC what they say about this. They are the experts and are so concerned that everything is addressed and that they have satisfied customers. Let us know, okay?

· Posted by: spacific (My Page) on Fri, Dec 12, 03 at 13:36
Hey Zolablue--- I only peeked to check there was no damage in shipping. The handles are gorgeous. The color is exactly what I imagined. I'll post a sneak-peak pic next week when I go back to the storage unit. I can't unwrap the whole thing because I still need to move it to the house when the addition is done (April-May?) It reminds me of the old 50s stoves in terms of heft of construction. I bought it without actually seeing one in person! We signed off on the final detailed construction plans last night. So it's all becoming a reality.

· Posted by: Zolablue (My Page) on Fri, Dec 12, 03 at 14:44
Wonderful! Hey, I join you in buying sight unseen. Scary, huh? But oh so worth it and I have no regrets. It is quite the jewel and if it is half as great to cook on then I'll be in heaven. We just made a decision on cabinets (Woodmode) so we are finally going to be moving forward and I almost can't believe it. I'll have a new kitchen in the next several months for sure! Good luck to you!

· Posted by: JacksMommy (My Page) on Sat, Dec 13, 03 at 10:02
Spacific-- thanks for your interest! I have a Sully with the Traditional top. I chose black. Are you excited or what? I sure am!

· Posted by: spacific (My Page) on Sat, Dec 13, 03 at 12:03
Wow! Everyone is getting such huge ranges! Sullys and Sully+2...they really will be Pianos Gastronomique! My kitchen will be about 15'x12', so I would've had to give up too much precious storage and counter space to go much larger than the Cormatin. After so many years of cooking for large numbers with limited resources, this is already feeling like an extravagance. I'm not sure I'd know how to cook on a range with two ovens, and 6 or more burners! I've got the shuffle method of cooking so ingrained. I can't wait to see all your pictures though! It seems we'll all be finishing up near the same time.

· Posted by: Momto4Kids (My Page) on Mon, Dec 15, 03 at 7:34
spacific, yes, the interior of the Cormatin and the Sully ovens are the same (21"w x 12"h x 18"d). Are you planning on putting in a separate WD in your kitchen? If so, why don't you think about the Volnay/Vougeot? The oven interior is the same. You'll get extra burners, if needed on top, and you'll still have the storage drawer under the oven. The overall width of the Cormatin is 27 3/4". The overall width of the Volnay (or the Vougeot) is 39 3/8". Would that work for you if you shuffle some cabs around in your kitchen?

· Posted by: Momto4Kids (My Page) on Mon, Dec 15, 03 at 7:58
Sorry spacific...you didn't ask me about oven sizes...that was on another thread. Sorry! I forgot you already have yours. My goodness! At least mine's not here. I can't imagine having it on site and NOT being able to use it! Have you decided what your first meal will be? Deb

· Posted by: fatlester (My Page) on Mon, Dec 15, 03 at 8:55
Have become fascinated with these stoves after reading this thread. Consulted the website but there's not a great deal of tech information on there. Hope someone who has one wouldn't mind answering a few basic questions: Are any of the ovens self-cleaning? (I saw a post from Anna Chosak saying she removes the oven bottoms and cleans them so I was wondering). how much heat does the stove generate if it's on all the time? (I'm considering it for a renovation of a NYC apt that's not so big, and very open. Kitchen is first thing you see when you enter.) Does the front of the stove actually stay hot (like a restaurant range does) when the burners and oven/s are off? How do you figure out what you want re ovens, stovetop and fuels? Website indicates how many burners come with each model and the general choice of configurations but it's not clear. Someone mentioned that the stove had to be put together. Is that always the case? (Obviously in an apartment that would be overwhelming). And if you're ordering them from a company in Washington State, who does the installation? Service if you don't live on the west coast? Many thanks.

· Posted by: anna_chosak (My Page) on Mon, Dec 15, 03 at 12:17
Are any of the ovens self-cleaning? No, they all have to be cleaned manually. how much heat does the stove generate if it's on all the time? The Lacanche is not on all the time; that's the Aga, which is a beast of a whole 'nother stripe. Does the front of the stove actually stay hot (like a restaurant range does) when the burners and oven/s are off? No. The brass endpieces on the oven pulls get quite hot if you have the oven on very high or for a long time. Otherwise it's cool to the touch like any residential range. How do you figure out what you want re ovens, stovetop and fuels? Website indicates how many burners come with each model and the general choice of configurations but it's not clear. Call Art Culinaire and order a brochure, which has more technical info. As far as figuring out what you want, I suppose the best way to go about it is to think about how you cook. If you bake a lot, the electric/gas combo is nice for baking pastry while you use the gas oven for roasting. The French top is good if you do a lot of long slow cooking. Someone mentioned that the stove had to be put together. Is that always the case? (Obviously in an apartment that would be overwhelming). Again, I believe you're thinking of the Aga. The Lacanche comes pretty much assembled. You just install it, remove the plastic covers, adjust your simmer rate (very easy to do) and you're all set. And if you're ordering them from a company in Washington State, who does the installation? Service if you don't live on the west coast? I had my electrician come out and run an individual line for it, but that's mainly because I live in a very old house with no grounded outlet where I wanted the range. My regular plumbing company came out and did the gas hook-up. I haven't had a service issue yet, so I can't help you there. Hope this has been helpful. And if the range is the first thing you see when you walk in the apartment--well, I can think of few things that would be less stunning than a Lacanche! It has an enormous WOW factor. ;-)

· Posted by: starina (My Page) on Mon, Dec 15, 03 at 16:06
Hi all, I've become very interested in the Lacanche ranges. sigh... I emailed for the info packet. Would anyone be willing to give be an idea of the price range? Something in the approximately 48 to 60 inch range? At least how they are priced compared to a Wolf or one of the other 'pro' ranges. I'm falling in love with the look of Lacanche and I'm afraid the price may blow me out of the water. I'm even willing to totally redo the kitchen design I took 3 years to tweak to perfection(at least to my eyes and lifestyle :-)). They are beauties, and the colors are just wonderful!! As well as the trim. sigh... Are they made of heavy steel with enamel over? I can't tell from the website, and I'm dying to know more. Another person falls under the spell of a french range, lol. Starina

· Posted by: fatlester (My Page) on Mon, Dec 15, 03 at 16:14
Anna, sounds like you adore yours (even with manual cleaning!) and that you use it quite a lot, which is wonderful. I'm browsing right now, on the heels of a country house renovation, for an upcoming apt renovation next year. You're right, the range is fabulous looking (even the mini Cormatin), which is why I would consider something that's way more than I truly need in terms of the cooking I actually do in this apartment. It's definitely a look. The question I need to answer is whether go with that style range in a kitchen-y kitchen or opt for ultra-modern with a minimalist look of Bulthaup or Kuppersbusch. It will take me a long time to mull. Meanwhile I'll contact the mfgr to get location of their NYC showroom. I was surprised to read on the thread that anyone bought the range without ever actually seeing it first (although I believe they have them in maroon at Les Freres Troisgros in Roanne and that I saw them years ago). I'm not that trusting, alas. By the way: is what you all call the "French top" what I call a "plaque" or steel plate instead of a burner grate? I saw that as an option. Thanks so much for taking time to answer. Jane.

· Posted by: Nebs (My Page) on Mon, Dec 15, 03 at 16:41
Here is some information on pricing.
Here is a link that might be useful: Art Culinaire Private Reserve

· Posted by: spacific (My Page) on Mon, Dec 15, 03 at 17:17
Starina, Here's a bit of info re:prices. The link shows a few that are already in the works. The only one it doesn't show is the smallest Cormatin, which starts at about $4500 plus shipping. Momto4kids... At this point, we're not going to add a warming drawer. I know everyone here seems to love them, but I don't even use a microwave. For day to day, there's only three of us and I never run out of cooking capacity... and when we throw parties (often), we just get creative with menus to fit the tools available. And Deb... It appears the kitchen should just be about completed at the time of our annual Summer Solstice party, so I'm thinking French theme... (of course)... maybe ratatouille, pissaladiere, salade nicoise (with fresh grilled tuna), fresh fruit tarts, goat cheese with honey and lavender. But then again, I'm dying to try an enormous paella on the french top. I think it will work well.
Here is a link that might be useful: Lacanche ranges in stock

· Posted by: anna_chosak (My Page) on Mon, Dec 15, 03 at 18:37
Jane, I do love mine! :-) Yes, the French top is a "plaque coup de feu." They don't have showrooms. But I'm not far from NYC, so email me if you get to the point where you'd like to see one in person.

· Posted by: Bosche (My Page) on Tue, Dec 16, 03 at 0:05
I am not ready to post a full collection of kitchen pictures into the gallery, but I thought I'd post 2 pics of the Fontenay here.
Here is a link that might be useful: my Fontenay

RE: Lacanche Ranges Part 7
· Posted by: spacific (My Page) on Tue, Dec 16, 03 at 0:29
Bosche--sublime.
· Posted by: hedgerow1 (My Page) on Tue, Dec 16, 03 at 7:08
Bosche-- omigosh, what a fabulous kitchen! Almost a religious experience--the serenity of a chapel. How can you bear to spatter around in there? The range is perfect--a hulking stainless pro thing would be vulgar. By far, one of the best I've seen on this forum. Cannot wait to see the whole picture and hear about it. Bravo!

RE: Lacanche Ranges Part 7
· Posted by: fatlester (My Page) on Tue, Dec 16, 03 at 9:27
Bosche -- very Euro. Looking great and just right. Are you in No Cal? Anna -- Thanks for offer and I definitely will email u on this down the line. Most gracious.

RE: Lacanche Ranges Part 7
· Posted by: anna_chosak (My Page) on Tue, Dec 16, 03 at 9:44
Bosche--GORGEOUS! Love the beams overhead. What a classic setting for your new baby! :-)

RE: Lacanche Ranges Part 7
· Posted by: starina (My Page) on Tue, Dec 16, 03 at 10:14
What a beautiful kitchen. Did you design it yourself? I really like the stone hood enclosure, and the cabinets(the range is terrific also). Well done! Thank you for the above links spacific and nebs. Ouch! Last week I was planning on using a commercial range, and didn't know a Lacanche existed, this week I'm obsessed with them, lol. How do I rationalise 'needing' a range that costs as much as a small decent used car? I'm sure I can find a way :-). Starina

RE: Lacanche Ranges Part 7
· Posted by: tsprinkle (My Page) on Tue, Dec 16, 03 at 13:34
I have a question about delivery. I received an email about a week ago saying my Cluny was in transit but have not heard anything since. For those of you who have recently been shipped you range, how long did it take once shipped. I live in Atlanta which is an international airport so the range does not have far to travel once it lands. I am curious if the customs clearance takes a long time.

RE: Lacanche Ranges Part 7
· Posted by: spacific (My Page) on Tue, Dec 16, 03 at 14:25
It took us about three weeks from that point. I did get a call from Art Culinaire about a week before telling me the shipper's name and phone no. Once it was at the airport, it took 2-3 days to clear customs. I then arranged a convenient time for shipper to deliver. Good luck with your impending arrival!

RE: Lacanche Ranges Part 7
· Posted by: Momto4Kids (My Page) on Tue, Dec 16, 03 at 16:30
Carol, uh oh...???...Question for you, I've ordered my Sully +2 in stainless and brass, primarily because my husband said I can do anything I want in the kitchen as long as I don't have a range that is a color. Now after seeing a bunch of pix, my husband has decided he quite likes the idea of color. I am so torn as to what to do. Would such a big SS range look vulgar? Seriously. I DO worry about SS because of its size. All other appliances will be panelled. I know Stan at AC thinks the SS is the ultimate in "timelessness" (if I could make up a word). I'm a little worried about picking a color other than black because I do like to change color schemes every 10 years or so. Here's a link to the thread where I asked thoughts about an alcove idea I found. Scroll down to the 4th post for the actual link that works. Your thoughts??! Thanks. Deb
Here is a link that might be useful: Alcove--SS or Color Lacanche?

RE: Lacanche Ranges Part 7
· Posted by: hedgerow1 (My Page) on Tue, Dec 16, 03 at 17:53
Oh, Deb, please don't misunderstand!! So sorry, I should really think twice and three times when I post. What I meant to imply was the industrial look of so many of the popular pro ranges that are prevalent in upscale kitchens these days. It isn't the stainless steel factor per se. I think it's the scale--they're meant to look like restaurant ranges. The style of the Lacanche with it's brass cross handles and bar across the front doesn't have that big, tough, heavy duty look. I love the pictures Stan sent me of the SS models in the gallery. They are truly classic. I just happen to think that a SS Viking or Wolf doesn't have that same timeless feel. I guess I am prejudiced--a Lacanche of any color, black or SS looks great and will stand the test of time, not winding up looking like an old piece of restaurant equipment. (Have I put my foot in again?) What I'm really trying to say is that you won't be disappointed whatever you choose. And your alcove idea looks great. It would be wonderful with your SS Lacanche. I am thinking a dark 80+" stove might be pretty imposing, but a silvery SS with brass trim would be elegant and sleek. Bosche's dark range balances those dark beams and cabs. Lacanche makes a workhorse look delicate. Deb, I hope I have made up for my hasty language. You will have no regrets with Lacanche. Keep us posted and good luck. Carol

RE: Lacanche Ranges Part 7
· Posted by: Zolablue (My Page) on Tue, Dec 16, 03 at 19:52
Hey, Carol, what are you serving with that roast foot tonight? LOLOL! Sorry, I couldn't resist! :o) Deb, I have to disagree with our friend Carol here (much as we love her) about the SS appliances even if they are not Lacanche. I think SS appliances are fabulous looking and you only need to scroll through kitchen showroom sites or look at some of the GORGEOUS kitchens pictured on the Viking site to see how magnificant they look. I think you can never ever tire of SS. An important feature of SS appliances that is most often overlooked is how they will look depending on colors they are surrounded with. They will change from warm to cool based on what colors reflect onto them so this is something that I think should be considered if you are buying SS. That is the artist in me but actually I choose everything this way because even time of day and time of year and which way the natural light hits a room based on its location will effect its ultimate color and...well, sorry, this is why I cannot stop my brain! :o) You really will have to decide for yourself because we all have our preferences. I have seen so many kitchens in the gallery that I would not choose but they are simply beautiful. I mean, you cannot have everything you love so at some point we all just have to take the plunge and make a decision. I could have fifty kitchens for all the stuff I would love to use in mine! Also, remember that often others cannot appreciate a certain look until they actually see it which is understandable. And for those who have chosen colored appliances I view it as no different than choosing something more neutral if it is what you love. I think many people have some great visions and are able to have a lot of fun with this. (Did I say "fun"...:o). Just make sure YOU like your choices first. After all, none of us will ever be in each other's kitchens so we are the ones who ultimately must be the satisfied party.

RE: Lacanche Ranges Part 7
· Posted by: greekchef (My Page) on Tue, Dec 16, 03 at 22:38
Although I have been following the Lacanche threads for about 9 months, this is my first posting. For about 3 months we were set on the Wolf 48 inch. We even attended a cooking demonstration and all we needed to do was to go to the showroom and place our order. The contractor (my nephew) suggested that we also have an alternative plan just in case the 48 inch was too expansive in our cozy kitchen. As an alternative, I researched the Lacanche and am happy I did. I spoke with Stan last week and he answered all of my questions. I realized the Lacanche had all of the attributes I was looking for and still within my budget. I just retired so this is a present to myself. Both my husband and daughter were familiar with the range and were estastic with my choice. Today I ordered the stainless steel Cluny listed on the AC reserve.com. What a relief that I have finally made a decision and it is absolutely the right one. Thanks to everyone who has posted information, it helped me to make an informed decision. I guess someone was looking after me.

RE: Lacanche Ranges Part 7
· Posted by: Bosche (My Page) on Wed, Dec 17, 03 at 0:22
geekchef Congratulations both on finalizing your decision and on the choice. Enjoy!

RE: Lacanche Ranges Part 7
· Posted by: Bosche (My Page) on Wed, Dec 17, 03 at 1:35
Thanks for all the kind words. I could not have built this house without all the great info here. Fatlester- I reside in the Bay Area. Starina--I had to ponder your question. That is to say, I (until just this moment) used to think that if you designed something it was a process that involved having an articulated vision of how everything would look and decisions were after- the-fact paint by number. I have come to modify that thinking. I did design my kitchen. No one else was making the color/materials/ appliance choices,or even suggesting them, but did I know it would turn out this way? NO. There was no pre-vision, I simply began choosing and one choice led logically (in my mind at least) to the next. The architectural element of the cabinets was drawn by my architect (although now he says it is not what he drew). Stain choice was the result of a picture of a cabinet given to a very talented painter. Idea of stonecast surround came from a wonderful California Wine Country home book. Flooring idea from a Paris Ceramics ad. Appliance choices and Caesarstone from this board. I must confess that I am still in a state of shock, not only that we built this home, but that it turned out far better than we would have ever imagined given the fact that we had no previous experience and were initially paralized by the enormity of the task at hand. Final panels on undercounter fridge were installed today. Will post full kitchen to gallery as soon as time allows.

RE: Lacanche Ranges Part 7
· Posted by: hedgerow1 (My Page) on Wed, Dec 17, 03 at 7:20
Zola, thanks for the LOL! Sometimes I just start typing and shoot it off, forgetting how words look in print. I am humbled indeed. I'm going to be quiet for a while and lurk. My kitchen will be done this week, and I really should wean myself off this forum and find a good cooking forum to sharpen my rusty skills! And perhaps take a diplomacy course! Thanks for loving me anyway, Carol p.s. Went to a Le Creuset store yesterday and bought the most adorable teeny weeny mini version of the big casserole with lid--for kosher salt beside the stove. Comes in blue, red and flame. Would make a nice kitchen-warming gift.

RE: Lacanche Ranges Part 7
· Posted by: Zolablue (My Page) on Wed, Dec 17, 03 at 9:23
Oh, Carol, PLEASE do not feel bad. You didn't say anything wrong, I'm just kidding you. Everyone knows the printed word can look SO much different than you mean it sometimes and if they don't they should. People ask for opinions here and feedback and we all give our thoughts and it truly is not meant as an insult to anyone. I think I only remember one poster here who was fairly consistently nasty. That sure as heck is NOT you! :o) Seriously, you have NOTHING to feel badly about. That makes ME feel bad. :o) And we all shoot our mouths off here all the time. And isn't it silly that we type something and somethimes think...OMG...did that come out right? You're not alone cause that's kinda why we're all here so pah-leese you have nothing to apologize about. :o)

RE: Lacanche Ranges Part 7
· Posted by: FrenchTeacher (My Page) on Wed, Dec 17, 03 at 9:25
Good luck with your new Lacanche, greekchef. I had the same sort of experience as you, going from Wolf to Lacanche. Although I won't have mine for months (perhaps next summer), my enthusiasm has not dimmed a bit. Where is the Le Creuset store, Hedgerowl? I didn't know they had their own stores. I've been shopping on line for most of my Le Creuset. Sometimes there are attractive discounts.

RE: Lacanche Ranges Part 7
· Posted by: anna_chosak (My Page) on Wed, Dec 17, 03 at 10:27
Deb, I think the SS would look just fine--beautiful, really! The brass knobs and trim make all the difference between "commercial style" and elegant.

RE: Lacanche Ranges Part 7
· Posted by: hedgerow1 (My Page) on Wed, Dec 17, 03 at 18:21
Frenchteacher: I am in CT. The Le Creuset store is in a shopping mall called Clinton Crossing in Clinton, CT, exit 63 on Interstate 95 between New Haven and New London. They have both full retail and seconds on sale. There is 20% off on all Creuset from now through Jan 3, I think. That goes for items that are already considerably marked down. Perhaps you can do as well online, but then that heavy stuff has to be shipped, doesn't it? (I'm viewing using the cast iron Le Creuset in my Cluny as the best of both the Lacanche and AGA worlds :-) Speaking of holding the heat, has anyone ever tried one of those hearth stones in the bottom of a Cluny? Do you think it would take up a lot of valuable room? Sounds like a good concept, but I didn't use one in my old oven either. Carol

RE: Lacanche Ranges Part 7
· Posted by: spacific (My Page) on Wed, Dec 17, 03 at 21:18
Greekchef--welcome to the growing group of Lacanche owners. (or do they own us?!?).

RE: Lacanche Ranges Part 7
· Posted by: anna_chosak (My Page) on Wed, Dec 17, 03 at 22:09
Carol, I loved my old baking stone and used it for everything from bread to getting a crispy bottom crust on pies. Alas, I have not yet found one that will fit in the Cluny. I will though! I really miss it.

RE: Lacanche Ranges Part 7
· Posted by: Momto4Kids (My Page) on Wed, Dec 17, 03 at 22:18
Carol-oh no! I feel responsible for making you feel badly! I took your comments exactly as you meant them. I have seen clunky-looking SS and I really don't envision the Lacanche looking like that at all. I had hoped that theory would hold true even for my range! At this point, I am still inclined to go SS, primarily for its look, then for versatility. Having said that, I drool all over the yellow, blue and other colors and dream about how fun that would be to really do up a kitchen like that! Then I take a needle and burst my own bubble, wipe up the drool and crawl back into my personal comfort zone and know that SS is the way for me to go. I can change paint, fabric, etc, much easier than changing that range if I ever tire of the color! I will allow myself to continue to ooooo and aaaahhhh over everyone else's colored ranges!

RE: Lacanche Ranges Part 7
· Posted by: Zolablue (My Page) on Thu, Dec 18, 03 at 2:25
anna - I have this one from Pampered Chef. It is 13" in diameter and it fits perfectly. The large one is 15" and not sure that would fit.
Here is a link that might be useful: Classic Round Stone...

RE: Lacanche Ranges Part 7
· Posted by: anna_chosak (My Page) on Thu, Dec 18, 03 at 10:25
Thanks, Zola! :-)

RE: Lacanche Ranges Part 7
· Posted by: FrenchTeacher (My Page) on Fri, Dec 19, 03 at 14:28
Has anyone seen the Black Lacanche with chrome knobs rather than the standard brass and chrome combo. I still haven't worked out all the details. I've seen the website and both knobs look great. I'm just wondering if anyone has seen it in "real life". I imagine there would not be the same maintenance issues with chrome as there are with brass. I also wonder if the knobs and endcaps don't get as hot as some people have mentioned is the case with the brass. Happy holidays and happy cooking all of you with a hooked up Lacanche!

RE: Lacanche Ranges Part 7
· Posted by: hedgerow1 (My Page) on Fri, Dec 19, 03 at 17:22
Frenchteacher: I think the black cluny with all chrome trim is on the Lacanche Gallery site. It is the very last one illustrated (with knife rack to the right). Personally, I have not found the brass to be high maintenance, but I rather like them not too shiny. Don't have the answer to the heat issue though. Carol

RE: Lacanche Ranges Part 7
· Posted by: anna_chosak (My Page) on Sat, Dec 20, 03 at 7:27
I have the black with the brass knobs, but it came with chrome knobs on the ovens (and replacement brass ones). I kept the chrome for awhile but prefer all brass. I do polish them, though. The brass was part of the aesthetic appeal for me, but you may prefer the lack of maintenance with the chrome.

RE: Lacanche Ranges Part 7
· Posted by: JacksMommy (My Page) on Sat, Dec 20, 03 at 8:21
I have a Sully with chrome. It came with two brass knobs. When I saw the brass knobs I fell in love and wished I had chosen brass! When my stove gets installed I'm going to see if I can replace any parts with brass because I love the look so much!

RE: Lacanche Ranges Part 7
· Posted by: fatlester (My Page) on Sat, Dec 20, 03 at 20:04
I wrote to AC and got back info on the E. Caumartin stoves -- the Lacanche cousin and possibly even more serious and costly. I thought I was asking for info on the Cormatin model of the Lacanche. Or they did. Anyway, does anyone have the single oven Caumartin and how is that?

RE: Lacanche Ranges Part 7
· Posted by: tonper (My Page) on Mon, Dec 22, 03 at 10:51
Hello all, Does anybody know about technical differences between European/American Lacanche ranges? We are living in Brussels. We'll purchase a Cluny in January. In case we have to return to the States we would like to take it with us.

RE: Lacanche Ranges Part 7
· Posted by: girlsmom4 (My Page) on Mon, Dec 22, 03 at 13:32
Would a lacanche fit in with a VERY contemporary kitchen?

RE: Lacanche Ranges Part 7
· Posted by: percheron (My Page) on Sat, Dec 27, 03 at 1:54
After reading about these wonderful ranges on this site, and seeing them in the brochure (although I have never seen the real thing) I went ahead and sent in my deposit for a black Cormatin on Christmas day. We are building a French style home, and it fits the look perfectly. Please help me with these questions as I will probably need to tell Tom by Monday which cooktop I want. The French top - is the top removable? Would the Classic 4 burner configuration work for wok cooking - if other words, is the 13,600 BTU really hot enough for wok cooking and searing meat? Would the Classic 3 burner be impractical if I don't use large pots. I realize it would be great for the wok, but otherwise it doesn't seem as if it would not work for me. Please tell me if I am missing something here. There is only my husband and I, so a Cormatin is all we need. I want to sear meat (which I would do rarely), use a wok (more often), simmer, cook a roast, soup, etc on top of the stove all day. What top would you think would be my best bet. Thank you in advance for your help!

RE: Lacanche Ranges Part 7
· Posted by: starina (My Page) on Sat, Dec 27, 03 at 10:31
Good for you Percheron(I'm a saddlebred woman myself :-) )! I fell in love with these ranges here also. When I saw the price, I backed off. Felt I was being practical, and told myself I couldn't justify spending this on 'just' the range. Well.... my packet with the brochure and articles came Christmas eve.... and 'practicality' flies out the window. We're going to go for it also. My husband really likes the look, and pointed out that I would enjoy and use it to its full capacity daily, for the rest of my life. What a good man, smart too, lol. He benefits most from me being happy cooking. Now I just need to figure out which model, configuration and color to go with. The black would be the most practical, but that deep yellow just calls to me. I'm very excited. :-D Starina in CNY

RE: Lacanche Ranges Part 7
· Posted by: goodfun58 (My Page) on Sat, Dec 27, 03 at 20:57
Girlsmom4 Look on the frenchrange gallery...there is a contemporary kitchen with a lacanche. These georgeous things will go in any style kitchen...in my opinion. Hey everyone...just back from our Panama Canal cruise... so, its back to the angonizing of choosing the appliances to go with the Lacanche cooktop. Hope everyone had a great Holiday. I ordered the Cluny cooktop because I understood it was the only style available...now, I see the Scully cooktop with the frenchtop And the 18500 burner on the reserve site. Woe is me. I would have loved that configuration but I could never convince my husband to pay the penalty for changing the order. Ok...do you gals think the Miele Ovens will love OK with the cooktop? Sue

RE: Lacanche Ranges Part 7
· Posted by: percheron (My Page) on Sun, Dec 28, 03 at 1:55
Hi Again! Please, is there anyone that could help me with my questions that I posted 3 messages up? Please tell me if the French top is removable therefore allowing you to use the 18,000 BTU underneath. Also, if anyone could answer my other questions in my post 3 messages up, it would be greatly appreciated! Thank you, ladies! Starina: I am actually a Quarter Horse woman, but we have several Percherons as well. Congratulations on your decision to go with the LaCanche. I also thought the price was out of line, but like you, when I received the brochure, my very practical side went out the window. And like you, my husband aslo loves it.

RE: Lacanche Ranges Part 7
· Posted by: hedgerow1 (My Page) on Sun, Dec 28, 03 at 8:53
Hello Percheron! I have a Cluny with French Top. Yes, the top can be removed, but is extremely heavy. I think I will have my husband take it off to clean underneath once or twice a year. There is a round plate in the center right over the big burner. This may be lifted out with an implement so that one can put a large pot directly over the heat. I have tried this once, and it worked quite well, but the whole plate became very hot as well. And I'm not sure if the pot was as close to the flame as it would be on a classique, so it might have taken a bit longer to come to a boil. I find that the largest side burner is all I need for searing, pasta pot, etc. One thing I have found handy is a Calphalon simmer plate which can go over any burner and really spreads the heat and keeps a nice simmer. When you turn on the French Top, even on low, it gets pretty warm and generates more heat into the stove area than a pot over the flame--I usually reserve the FT for times when I have several things to keep warm or cook at once, sauce or gravy to finish, or a large pot to slow-cook all afternoon. Also, I have noticed that the plate heats up when one or both of the ovens is on for a time--not too hot to touch, but enough to heat plates and platters and keep side dishes warm. Very nice. This winter I have kept an old pot with Clementine peel, cloves, and a bit of cinnamon going on it. I call it my house deodorant. My friend has a Cluny classique which she loves. Keeps the wok one the center burner at all times--a fixture. It looks great and fits her style of cooking. We both have New England country kitchens and chose the black with brass. Hers has a wonderful large piece of gray slate as a backsplash with a liner hood that looks part of the wall. Mine has Delft tile with a Euro ss ventahood (600 cfm which is plenty for me). I don't pay much attention to BTUs. Perhaps a wok expert could answer re: whether the 13,000 would be enough. For me the FT is right, but I do not use it every day or when I have just one or two items to cook. It is wonderful for entertaining, keeping many dishes warm--and as a landing for the other burners. I'm not sure the big open burner would have that same feeling. I really should change my user name to Rambler! Good luck! Carol

RE: Lacanche Ranges Part 7
· Posted by: spacific (My Page) on Sun, Dec 28, 03 at 11:11
Carol, I wanted to respond to percheron and starina, as I have the FT on a provence yellow cormatin, but mine is sitting in a warehouse right now waiting for its new home, so I can only speculate. But your description of how you use it is exactly how I cook, and with the bonus of having the FT as a warming station, that's great! (I didn't get any separate warming drawer in the kitchen.)

RE: Lacanche Ranges Part 7
· Posted by: percheron (My Page) on Sun, Dec 28, 03 at 13:48
Thanks, ladies! I think that maybe the Classic 4 burner or Tradition may work as the comments about the FT heating up the kitchen, being very heavy and not handy to remove, as well and not using it for one or two items by hedgerow1 swayed me. Although spacific says we could use the FT as a warming station, please tell me if the same effect could be had with the simmer plate on the Tradtion or Classic 4. What would be the pro's and con's of each of these choices? It appears now that the 13,600 BTU burner would work for wok cooking, according to your comments.

RE: Lacanche Ranges Part 7
· Posted by: hedgerow1 (My Page) on Sun, Dec 28, 03 at 17:28
spacific--The storage drawer under the gas oven can be used to warm plates and platters while the oven is on--kind of a "warming drawer" without a temp. control. It leaves the plates just warm enough but not too hot to handle, as often happens when I warm them in the oven. Carol

RE: Lacanche Ranges Part 7
· Posted by: goodfun58 (My Page) on Sun, Dec 28, 03 at 22:59
Percheon, My Cluny cooktop won't be delivered until Feb., however, I angonized over the frenchtop or classique also. So, in the end, I ordered the classique and the "Large" Simmer plate that fits over the 18000 burner. I think it will give me the option of having the frenchtop when I need it or perhaps very near results of the frenchtop. The Large simmer plate does not have the hole in the middle like the frenchtop, still I think it will be close enough. The gals on this site are wonderful and I know that you will get the help you need. Sue

RE: Lacanche Ranges Part 7
· Posted by: percheron (My Page) on Mon, Dec 29, 03 at 1:54
Thanks, Goodfun. That sounds like a great solution. Now I did not understand that the Cormatin lets you put a simmer plate over the 18,000 BTU burner, I thought it went over 2 burners. I will ask Tom about this tomorrow.

RE: Lacanche Ranges Part 7
· Posted by: FrenchTeacher (My Page) on Mon, Dec 29, 03 at 6:41
Percheon, I've had the same questions as you about whether to get the French top or classique. I do varied cooking that would warrant either configuration, but can only choose one. I am currently leaning towards the Classique, figuring that the simmer plate that covers two burners could be used for slow cooking. In addition, Le Creuset, or any other cast iron cookware would work well on the simmer plate or low BTU burner to slow cook effectively. My problem is that I am so intrigued by the French top, what it can accomplish and its looks keep calling to me. I still have a couple of weeks to finalize my decision, so I'll probably continue to agonize until then. Good luck with your decision. And congratulations; I share your excitement about the Lacanche. It's the aspect of my remodel that I am most thrilled about.

RE: Lacanche Ranges Part 7
· Posted by: spacific (My Page) on Mon, Dec 29, 03 at 10:18
I understand all your consternation... I went back and forth for weeks on which top to get. In the end, I decided on the French top, both because of the way I primarily cook. And since I would have only the Cormatin, I thought if needed, it would give me the option for the most things cooking at one time, and... it seemed that it just fit with this range, that it was how it was meant to be.

RE: Lacanche Ranges Part 7
· Posted by: goodfun58 (My Page) on Mon, Dec 29, 03 at 12:22
Percheron, There are two sizes of simmer plates. The small one fits over two burners. The large one fits over the 18000btu burner just as the frenchtop. Stan warned me it is very heavy but it was the best option for me to come closest to having the best of both worlds. Don't you hate decisions like this???? Sue

RE: Lacanche Ranges Part 7
· Posted by: percheron (My Page) on Mon, Dec 29, 03 at 12:25
Yes, this is a hard decision. Even though I don't do much wok cooking (maybe with this stove I would do more), I want a burner that will allow me to have high heat cooking along with the slow cooking of roasts and stews and soups. I guess I want it all. And I think this stove can do it all, we just need to figure out the best configuration for that.

RE: Lacanche Ranges Part 7
· Posted by: percheron (My Page) on Mon, Dec 29, 03 at 19:04
After speaking with Tom at AC, I have decided on the French Top. I did not realize it had a hole in it that could be removed to access the high heat burner. And of course the top is invaluable for slow cooking, etc. This will work out best for us, as previously said by Goodfun, "the best of both worlds". Thanks, ladies for your help!

RE: Lacanche Ranges Part 7
· Posted by: Momto4Kids (My Page) on Mon, Dec 29, 03 at 21:37
Chris? Chris? Yoo hoo. Are you still out there? How's yours coming along? I hope I haven't somehow missed you!

RE: Lacanche Ranges Part 7
· Posted by: starina (My Page) on Tue, Dec 30, 03 at 8:44
Good morning, I have 3 quick questions today. 1) Does anyone here have the Fontenay? I'm leaning strongly toward either the Fontenay or the Sully. 2) Is there a broiler in these? 3) Anyone in central NY with a Lacanche? Thanks, Starina

RE: Lacanche Ranges Part 7
· Posted by: stefoodie (My Page) on Tue, Dec 30, 03 at 11:05
whoa! the french top is basically "removable" so the 18K burner can be used for wok cooking??? man, that lacanche. just when i thought i was out it pulls me back in:-)

RE: Lacanche Ranges Part 7
· Posted by: percheron (My Page) on Tue, Dec 30, 03 at 11:57
Stefoodie, Of course I am no expert, but the way Tom at AC explained it, with the FT there is a "manhole cover" that comes out easily and a wok ring which they include fits in this hole so you can use the high heat (18,000 BTU) burner to cook on your wok. You can also fit a medium-large pan on top of that hole to boil water quickly, etc. I believe someone previously said this, but I did not understand.

RE: Lacanche Ranges Part 7
· Posted by: Momto4Kids (My Page) on Tue, Dec 30, 03 at 12:44
Starina-mine hasn't arrived yet (well, it hasn't actually even been built yet!), I ordered the Sully +2 which kind of looks like the Fontenay, just with an extra oven. Hopefully the other folks can answer your other questions. Deb

RE: Lacanche Ranges Part 7
· Posted by: percheron (My Page) on Tue, Dec 30, 03 at 17:43
Starina, Tom had told me that an electric oven has a broiler. There is no broiler in a gas oven. I hope that helps - even though it is only one out of your three questions. I am not in Central NY and do not have any Lacanche as of yet! Judy

RE: Lacanche Ranges Part 7
· Posted by: starina (My Page) on Wed, Dec 31, 03 at 8:44
Good morning, me again with more questions, I'm still debating which model we should order(and which bank I should rob to pay for it, lol). I'm trying to decide between the Sully and the Fontenay. My latest worry is the height of the oven interior. Somehow 12" doesn't seem like enough? Or is it? I do a lot of large roasts, dutch oven cooking etc... and have a vision of trying to slide a large rib roast in the oven and not being able to(picturing me in tears and guests pulling in the drive, lol). I'm sure I will think of other questions as I go on. The range is so important to me. I trully do feel it is the heart of our kitchen, so I'm really trying to choose the right one. I suspect that I'll have this range for the rest of my life, and I better love everything about it. Thanks you all. I'm comforted in knowing there are other people who spend as much time and energy making their decisions as I do. Starina, wishing you a happy healthy and prosperous New Year.

RE: Lacanche Ranges Part 7
· Posted by: cooking_SB (My Page) on Wed, Dec 31, 03 at 11:41
Starina: You are definately not alone. I agonized over many of the same issues before ordering my Sully (delivery date 3/4/04). In regards to your question...the oven height is the same on both the Sully and Fontenay. Either cooktop can be configured to your specifications so the decision I believe lies in your desire for two ovens or one plus the warming and storage cabinets. The warming cabinet is very tempting! I can only share with you my decision process recognizing of course your needs and desires may be quite different. I needed one elec. & one gas oven so that meant a cluny + 1 or sully (given space requirements). The oven on the cluny was a bit narrow for me and I could not get past the 3" space requirement needed on the side of the warming cabinet to properly open the door and use the shelves. It's just an aesthetic thing but in the end that's what pulled me to the sully. Also people on this link said the storage drawers below the ovens can be used to keep plates warm when the oven is on. Regarding the cooktop...the space afforded me the opportunity to do both the french top and the 18K BTU mega burner so in the end I have five burners and the french. THe hardest decision came in the color choice for me and in the ned I just couldn't spend the extra $1400ish since I went with the Sully. My kitchen will be very 20's in design so I went black with the chrome knob upgrade and decided to bury the hood behing cabinetry. Of course only time will tell if the decisions were good ones but having made them I must direct my agonizing to other design decisions for the moment. Good luck and welcome to the bitten by lacanche club! Meryl .

RE: Lacanche Ranges Part 7
· Posted by: anna_chosak (My Page) on Wed, Dec 31, 03 at 12:09
Starina, I did a 16-lb. turkey for Thanksgiving and it was no problem height-wise. Plenty of room left over. I did have to slightly tilt my roasting pan to get the oven door to shut, but that wasn't a problem either. A large rib roast should fit easily.

RE: Lacanche Ranges Part 7
· Posted by: Momto4Kids (My Page) on Wed, Dec 31, 03 at 12:46
Starina, After reading about Lacanche here and getting my packet of info, I HAD to have it! I measured all my pots/pans that I usually put in the oven and the height was fine. In our last house, I had a 6-burner cooktop (used them all at once more often than not), double convection ovens, warming drawer and the 220-version Advantium. With 4 small, picky eaters (5 if you toss me in) and a “long-commute” DH, I found that I had turned into a short-order cook and used every available cooking apparatus I had, including, at times, the “yucky” toaster oven. The biggest regret I had is not putting in 2 warming drawers. We’re building a new home and I have the flexibility to design the kitchen. Fortunately, I don’t have to worry about space, so I forged ahead with the range. I ordered the Sully +2, with one gas and one electric-convection oven. I’m getting the Classique, with another traditional hob, 8 burners in all. The warming cupboards were an absolute for me. DH’s commute is even longer now, so I will almost always use one of the cupboards for warming food. I am fanatical about warming plates/dishes for meals, so I will probably see if it makes sense to basically store my dinner plates in the warming cupboard. If not, I know it will still get a lot of use, especially if I want to keep things moist-warm and some things dry-warm. As to color, I immediately decided on the SS/brass trim, mainly because DH told me I could do anything BUT buy colored appliances. Then the more he looked at pix, the more he wanted a color. I got Stan to send me the color samples. Beautiful colors!! I agonized and agonized, then decided to stay with SS. I may love the yellow today, but maybe not in 10 years. I can change wall paint, but not the range color! I sort of followed my builder’s advice about building our home. He told us to put in all the structure we think we’d ever want. We could go back later and finish space out if we choose not to do it now. But it would be difficult/expensive to go back later and move walls, add on, etc. So, I opted to load that range up! I know I’ll use every inch of it! Good luck with your decision process. There’s a lot of good info here. And the ones who have theirs already give great feedback. Deb

RE: Lacanche Ranges Part 7
· Posted by: goodfun58 (My Page) on Wed, Dec 31, 03 at 17:11
HI all, Now that the cooktop is ordered...ss with brass knobs. Any opinions which ovens would complement the cluny cooktop?? Eventho, I am only getting the cooktop it is still drop-dead georgeous and I want ovens that will be too. Ahhh, will these decisions ever get easier?? Thanks bunches, Sue

RE: Lacanche Ranges Part 7
· Posted by: anna_chosak (My Page) on Wed, Dec 31, 03 at 18:09
I've seen one that's stunning in the way that the Lacanche is, but I don't know what it's called. Let me google around and see if I can find it for you. Though caveat emptor--I don't know anything about it other than its great looks.

ovens
· Posted by: anna_chosak (My Page) on Wed, Dec 31, 03 at 18:15
Ah! here you go. It's made by Elan.
Here is a link that might be useful: Elan ovens

RE: Lacanche Ranges Part 7
· Posted by: Momto4Kids (My Page) on Wed, Dec 31, 03 at 18:27
Oh, WOW!! That's gorgeous! I don't need it now, but I wonder how much they are. Now, I'm going to go Google around!

RE: Lacanche Ranges Part 7
· Posted by: Zolablue (My Page) on Fri, Jan 2, 04 at 0:36
Stefoodie & Percheron - here is a really good look at the "manhole" cover on Tom's Lacanche just to the bottom right of that white bowl. Starina - This is also his 26 pound turkey from a year ago Thanksgiving that he did squeeze into that oven!
Here is a link that might be useful: Manhole cover on Lacanche & BIG turkey!

Another 'manhole' shot...
· Posted by: Zolablue (My Page) on Fri, Jan 2, 04 at 0:48
Here is another link that shows the "manhole" cover and gives you a better relationship view of its size. I am so anxious to have the chance to be more helpful after we can actually cook on ours but for now I can say that if you're truly worried about oven size you will find that many ovens on much larger ranges are not all that much higher. Check out the specifications on the 60" Viking and it is only a couple inches higher. For what its worth I have tried every item I have for baking or roasting in those ovens and I have nothing that will not fit. I was also VERY worried about this issue since I could not see it in advance but it was one of the first things I noticed that I would love about it. I quite like the idea of not having this huge cavernous oven to heat and it seems more than adequate for our needs. I'll let you know for sure when I actually get to hook it up and cook! :o)
Here is a link that might be useful: Manhole cover shot...

RE: Lacanche Ranges Part 7
· Posted by: goodfun58 (My Page) on Fri, Jan 2, 04 at 3:18
anna, Thanks for the Elan website...I will call tomorrow...hope they will be open. I have not heard of this brand before but it looks terrific! zolablue, Doesn't that turkey look deeeelicious? Thanks for giving us the closer look at the frenchtop. Hope everyone had a great New Year's Eve...and my best wishes for a wonderful 2004 for us all AND our Lacanches. Looks like we are close to beginning another thread. Sue

RE: Lacanche Ranges Part 7
· Posted by: AKAsTJ_Northern_CA (My Page) on Fri, Jan 2, 04 at 5:39
This thread has reached the 100 entry limit. Please continue posting Lacanche Range information in the most current thread Part on the Forum... TJ
Here is a link that might be useful: Lacanche Ranges Part 8

Lacanche Part 6

2005-05-15T19:37:00.000-07:00

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

Lacanche Part 5

2005-05-15T19:36:00.000-07:00

Lacanche Range - Part 5
Posted by hardwarehack (My Page) on Thu, Mar 13, 03 at 18:42
After less than two months, the previous thread is now pushing close to the 100 post limit, so it's time to start yet another new segment! Please continue discussing these premium French cooking appliances in this latest installment of Lacanchemania... Thanks, --Tom.
Here is a link that might be useful: Lacanche Range - Part 4

Follow-Up Postings:
RE: Lacanche Range - Part 5
· Posted by: hedgerow1 (My Page) on Sat, Mar 15, 03 at 13:46
First, may I say thank you to the participants in the Lacanche threads. It has been so interesting to listen (or should I say, lurk) as you all made your way through the process of learning about these ranges and finally making a decision. AC is very helpful, but it's good to hear from those not on the sales staff! You were the ones who really helped me make up my mind. Having read through all of the threads, I cannot recall any specifics re: ventilation. Have just ordered a Cluny with French top and plan to order a Vent-a-Hood Euroline Pro hood 42"wide, 24"deep with 900cfm. Have spoken with Stan at AC who says I should be okay (I don't do wok, just sear and saute and never have all the burners going at once), but I would really appreciate a little input from some of you who actually cook on a Cluny day in and day out. Is this hood large enough, and do I need more cfm? Also, how do those of you with Traditional tops use the simmerplate most often? Any other general Cluny tips would be great. Thanks again, from a Lacanche Thread Fan!

· Posted by: WildflowerAnnie (My Page) on Sun, Mar 16, 03 at 22:06
I may be having buyers remorse. I've ordered a Cluny+1 but wondering if I should have done a Volnay to accomodate my 18x13 jelly roll pan recipes easily. I know what the Cluny measurements say (15 3/4"W x 12"H x 18" D) but will that 18" depth for sure rule out my jelly roll pan or is there a little extra "give" to accomodate a pan like this?

· Posted by: corinnem (My Page) on Mon, Mar 17, 03 at 19:32
Please let me know the best place to purchase a Cluny Lacanche in the USA at the lowest price. They look great. Corinne

· Posted by: hedgerow1 (My Page) on Tue, Mar 18, 03 at 21:35
corinnem: as far as i know, the only outlet for lacanche ranges in this country is Art Culinaire, and there are no bargains. i first heard about lacanche in january. stan and tom at Art Culinaire are very helpful. and taking the time to read through all the lacanche threads in this forum was extremely informative. it seems we are all 'winging it' a bit, as these ranges are not yet widely known. i have just signed on for a matte black cluny traditional. good luck!
Here is a link that might be useful: lacanche ranges

· Posted by: carolgnj (My Page) on Sat, Mar 22, 03 at 10:51
OK...I peeked! My Cluny+1 was delivered hours before the "storm of the century" and has been stored outside in my garage since then. Yesterday, the construction crew opened the crate and sure enough, that beautiful black matte baby is everything I expected! Can't wait until installation....4 more weeks.

· Posted by: stocktongal (My Page) on Wed, Mar 26, 03 at 15:56
How do Lacanche ranges compare to La Cornues? I've never seen a Lacanche but the La Cornues are in the Design Expo stores.

· Posted by: anna_chosak (My Page) on Thu, Mar 27, 03 at 8:28
Stocktongal: In my opinion, the Lacanche is a bit less flashy than the La Cornue, but a much better deal for the money. I *believe* that one of the burners on the La Cornue goes up to 20K BTUs, whereas the max on Lacanche is 18K. Both have small ovens to American eyes. The oven in a La Cornue has a vaulted top which they claim mimics convection, whereas Lacanche offers a standard rectangular shape, with European convection as an option in the electric oven. If I had unlimited means at my disposal, I might well have chosen a La Cornue; however, I picked the Lacanche because it seemed an excellent compromise on price, style, and serious cooking power. Hope that helps!

· Posted by: Helena_B (My Page) on Tue, Apr 1, 03 at 5:20
corinnem - I think if you get on the Art Culinaire mailing list they will tell you about any special offers. hardwarehack - At some point, a FAQ on Lacanche installation instructions would be helpful. Thanks!

· Posted by: mamnnp (My Page) on Fri, Apr 4, 03 at 8:48
This is my first foray into your group. Had never heard of Lacanache before running into the discussions here. Has anyone looked into ordering one from Europe and having it shipped here. Where does one get it serviced if it goes down. Finally has anyone ordered the Rangemaster dual fuel range?

· Posted by: Rosyjennifer (My Page) on Fri, Apr 4, 03 at 18:42
mamnnp, Let me save you some trouble! I tried every way I could to save some $$ by getting it from Europe and no go. Of course, you could go to Europe and buy one and ship it yourself or have someone ship it for you. But then you'd need to find someone to make all the electrical conversions, (good luck) and then who would service it? Then there's the issue of having it not covered on your homeowner's policy because it isn't properly UL listed. I spoke with shipping companies, Lacanche France to see if I could buy a converted one there and ship it here myself so they wouldn't violate any territorial agreements w/ Art Culinaire. I ultimately ordered a Cormatin from Art Culinaire. It still is in my garage awaiting installation. If you can find a way to do it, I'm sure a lot of forumers would love to see how you cracked the code! Good luck!

· Posted by: SanDiego (My Page) on Fri, Apr 4, 03 at 21:27
I have a Vougeot in Provencal Yellow ordered for our new home that we will be building. We initially thought that we would like glazed white cabinets.(possibly Omega Dynasty cabs) but are finding the white cabinets don't really do much for the Lacanche. I'm finding that walnut colored cabinets really show off the Lacanche. We would like hardwood floors in the kitchen. Here's the dilemna...like the light airy look of white glazed cabinets and warm colored wood floors but the darker wood cabinets seem to look best with the Lacanche. I'm afraid if we go with darker wood cabinets and wood floors it might look too dark or like too much wood. Have considered stone floors but don't want the grout maintenance problem that I have in my current kitchen. We want the Lacanche to be the centerpiece of the kitchen. Anybody know any white glazed/antique white cabinets that would look nice with the Lacanche? We want an old world kind of feel to the kitchen. Any other suggestions? Thanks for your input!!!

· Posted by: postquake_angela (My Page) on Sat, Apr 5, 03 at 3:11
SanDiego, how about a creamy yellow cabs in the same family as the Provencal Yellow? Might work if the yellow is not too orange-y. Please post pictures in the K&B gallery when you're done! I'm dying to see a Provencal yellow lacanche.
Here is a link that might be useful: something like this

· Posted by: spacific (My Page) on Sun, Apr 6, 03 at 20:18
Ok... I've been lurking here since Part 3...kitchen remodel/house addition not even started, but planned down to the switchplates...know that I ultimately want Lacanche, but remodel is already going to stretch the budget... I cook... ALOT... using the same 1960's Gaffers & Sattler stove that was here when I bought the house 10 years ago.. cracked cast iron grates, oven door that has had the springs repaired (3 times... I forget)... pilot light with a will of its own...plan has been to keep using it, even after the remodel, until $$s become available... then yesterday, tax papers come back from accountant... refund bigger than expected... husband says, go get that stove you want... Cormatin, yellow (will call tomorrow to get paint chips...probably the lighter yellow, better with other 20s, 30s, 40s look of interior...I AM SO EXCITED I CAN'T HARDLY STAND IT! Thanks to everyone who has written here. Does anyone in the Los Angeles area have one?? Is the "group buy" over?

· Posted by: postquake_angela (My Page) on Sun, Apr 6, 03 at 22:44
Spacific, I am truly happy for you. Let us know which yellow you pick.

· Posted by: chardon (My Page) on Mon, Apr 7, 03 at 9:39
San Diego--I have wood cabinets and wood floors with my Lacanche. I chose the matte black, but the provence yellow would have been gorgeous too. I actually painted my walls a similar yellow. If you want an example to see if it this is too much wood for you, you can check my kitchen out in the gallery under Wendy's kitchen. Not everyone's taste, but at least you could try to gage if you'd like the look or not.

· Posted by: SanDiego (My Page) on Mon, Apr 7, 03 at 12:41
Wow, Wendy! Your kitchen is beautiful! Love the warm look! BTW, what type of hardwood floors do you have? They are so pretty and I love the color! Thanks so much for your input! Can't wait to get my Lacanche!

· Posted by: chardon (My Page) on Mon, Apr 7, 03 at 15:59
Thank you! We are still not done yet...taking a break. We have oak hardwood, originally stained a yellow color with some green undertones, yuck! When we chose the pine cabinets, we found it difficult to match them up. The oak stains tended to be too red or too brown. We had our floor guy lay down lots of samples before we chose--this was a custom mix. I love wood and tile, but thought tile would be too hard on my legs!!
· Posted by: SanDiego (My Page) on Mon, Apr 7, 03 at 12:41
Wow, Wendy! Your kitchen is beautiful! Love the warm look! BTW, what type of hardwood floors do you have? They are so pretty and I love the color! Thanks so much for your input! Can't wait to get my Lacanche!

· Posted by: chardon (My Page) on Mon, Apr 7, 03 at 15:59
Thank you! We are still not done yet...taking a break. We have oak hardwood, originally stained a yellow color with some green undertones, yuck! When we chose the pine cabinets, we found it difficult to match them up. The oak stains tended to be too red or too brown. We had our floor guy lay down lots of samples before we chose--this was a custom mix. I love wood and tile, but thought tile would be too hard on my legs!!

· Posted by: anna_chosak (My Page) on Sun, Apr 13, 03 at 11:40
San Diego, when I picture your Provençal yellow Lacanche with white cabs, here's what I see: Really WHITE cabinets, not antiqued or cream. I think that would muddy the appearance of both the range and the cabinets. Plain neutral oak-toned sort of hardwood floor. A backsplash of cobalt blue tiles with white tiles as an accent. The cobalt and deep yellow are a beautiful combination, and a dark blue field around the range would make that yellow really pop. All the white would provide a very crisp, clean look. Take a look at pictures of Monet's house, particularly the yellow dining room with the blue and white china. Gorgeous! Anyway, that's my free decorating advice, for what it's worth. ;-)

· Posted by: spacific (My Page) on Sun, Apr 13, 03 at 15:39
postquake angela, I got the yellow samples this week... in a bit of a quandry. I love the provence yellow, but it definitely does not work with the overall look of the house (sort of bungalow/beach cottage) or specifically with the kitchen plans. The other yellow is closer in style, but frankly it would look horrible in our setting. The range will back up to a brick fireplace/bake oven and it just clashes. I was hoping for a buttery yellow color and instead it is quite "sharp", lemon yellow but "colder" looking. I am a graphic designer by trade and a very particular color is so critical to me, that I don't think I'll end up with either yellow (unless??? has anybody tried this??? since they're all individually built, getting a custom color????) Does anyone in the LA area have either yellow range?

· Posted by: postquake_angela (My Page) on Sun, Apr 13, 03 at 20:40
Spacific, I've been hoping to find a butter-yellow as well (like the "majestic yellow" the KA mixers come in). I'll probably end up with a vintage stove in yellow or white, meanwhile I'm living vicariously through you guys;) Let us know what happens with the custom color idea. I know that places do re-enamel stoves, but that seems exorbitant. Maybe switch tacks and think about the lighter of the blues? The darker blue or the red might also look nice against the brick as well, but may be heavier than what you're aiming for. Good luck and keep us posted.

· Posted by: SanDiego (My Page) on Mon, Apr 14, 03 at 16:33
Hi Anna! Your ideas sound neat but the stark white wouldn't really work because our house will be a Mediterranean style house. We're looking for an "old world"/Tuscan kind of feel. I'm not sure if we'll be doing hardwood floors or a rustic stone floor. White would look too new. We've met with a kitchen designer that does a lot of high end homes and is moonlighting on the side so hopefully he'll have some good ideas for us

· Posted by: spacific (My Page) on Mon, Apr 14, 03 at 17:01
postquake_angela, That's the color I'm looking for as well. I haven't heard back on the custom color issue... will keep you posted. If they can't do custom, I'll probably go with white enamel and chrome/stainless trim (the brass/stainless trim is too ornate for me). Will keep you posted.

· Posted by: anna_chosak (My Page) on Mon, Apr 14, 03 at 20:17
San Diego: Ah! In that case, wood might go better (IMHO, of couse!).

· Posted by: carolgnj (My Page) on Wed, Apr 16, 03 at 17:09
I have seen the range in an ivory color, which looked great. The kitchen had vintage offwhite cabinets.

· Posted by: aspelman (My Page) on Tue, Apr 22, 03 at 12:17
As a lurker, thanks to all those who participate in these forums, you have made my research much easier. I am about to undertake a full remodel of a NYC apartment kitchen. While not a serious cook, we do dabble occasionally in the culinary arts. A friend recommended the Lacanche so I have been researching. My wife and I are also looking at Viking, Jenn-Air, Wolf, and DCS in either 30" and 36" versions. I do have some outstanding questions so any help extended to this Lacanche novice would be greatly appreciated. Is Professional Kitchens in Bellevue, Washington the only place to obtain Lacanche in U.S.? Are there any places available in the NYC Metro area to look at these ranges? The Art Culinaire that I see referenced on these threads, is that a reference to the Culinary Quarterly? In the event of an unfortunate mishap, how repair availabilty/service?

· Posted by: chardon (My Page) on Tue, Apr 22, 03 at 13:43
Aspelman-funny you should mention Professional Kitchens. It was the only other place I heard of that might sell a Lacanche. The only true official dealer in the U.S. is Art Culinaire in Woodinville, WA. Is it possible that Professional Kitchens in Bellevue buys from Art Culinaire? That's my guess. Art Culinaire has an exclusive arrangement with the manufacturer in France. A few posters have pursued buying directly from France--shipping themselves and doing the electric conversion. It seemed that the option wasn't viable for a number of reasons, particulary jeopardizing the warrantee and insurance converage should there be a home fire (that's even if the manufacturer would consider a direct sale). Your best bet is to call Tom or Stan directly at Art Culinaire; they keep a directory of customers and may have someone in the area who can show you their range. They often spiff the owner with goodies for providing this little service. I am not familiar with Culinary Quarterly, but have never heard it associated with Art Culinaire. I myself had an initial temperature issue with my range. Art Culinaire ordered the parts and found someone to service the range at their expense. I paid for it upfront and they will reimburse me. The problem has been fixed to my satisfaction. Word of mouth is very important to them--they depend on it for future sales.

· Posted by: anna_chosak (My Page) on Wed, Apr 23, 03 at 8:13
Aspelman, I'm in the north Jersey area. Art Culinaire gave me the names and numbers of a few people in NJ who have Lacanches (after checking with them first to make sure it was okay). So you can definitely see some just across the river, if not directly in NYC. Mine should be here sometime in May, but our kitchen won't be done for a while--otherwise I'd invite you over for a look.

· Posted by: Zolablue (My Page) on Tue, Apr 29, 03 at 22:36
I just got an email that my Lacanche is sitting on deck in France ready to ship. I am super excited as I didn't expect it yet. I was not expecting delivery until June 4 and would not have been surprised to hear it was delayed but they are early since I'm told it is 2-3 weeks away. WOW!!! That is great service for sure! I'm not even close to ready for it because of delays in getting my kitchen designed but I'm sure happy it will soon be on its way. I just cannot help being elated about it. I'll be happy to report my thoughts about it when I do receive it and pass along installation and use experiences because I know how much reading those posts has meant to me. If I can be of any help I would sure hope to be. Wow, I'm just plain thrilled and I am bound and determined to enjoy this beautiful range. We've sure waited a very long time to make this happen. :o)

· Posted by: lindak5 (My Page) on Wed, Apr 30, 03 at 0:15
aspelman-I believe that Professional Kitchens is the name that Art Culinaire used before their name change a few years ago. So they are the only US distributors of these ranges. You can call Tom or Stan to make sure but I think I asked the same question a while back. I received my beautiful burgundy traditional Cluny about 5 weeks ago; unfortunately, the rest of my kitchen is not ready so the Cluny is in the middle of my kitchen, still wrapped in its packageing, being used as my island! Looking forward to getting it up and running.

· Posted by: which07 (My Page) on Wed, Apr 30, 03 at 12:03
After almost 2 years of planning and thinking we knew what we wanted for our new kitchen, I came across Lacanche and this forum a few weeks ago. Needless to say, a Cluny + 1 in stainless will be heading our way in a few weeks. We had some room in the budget for "upgrades" so we decided to go for it. Thanks to everyone who has contributed to this thread, it helped a tremendous amount. chris

· Posted by: ajds (My Page) on Tue, May 6, 03 at 19:26
Thanks to this forum we decided to check out and get a Cluny. (black with stainless trim). We just plugged it in this weekend and I couldn't be happier. The install manual is pretty weak - but my questions were promptly answered and we are on our way. I appreciate all of the enthusiastic and complete information and help. If anyone in the Portland, Oregon area needs a reference please just ask. I have to go home and cook now.

· Posted by: Zolablue (My Page) on Tue, May 6, 03 at 21:14
Awesome! We're expecting ours (Cluny in stainless) in 2-3 weeks but will not be ready to install for a few months. Please let us know how you like using it and any other helpful tips and info. And most of all, ENJOY! :o)

· Posted by: Debskitchen (My Page) on Tue, May 6, 03 at 21:44
Ok. My husband and I are just beginning to build our new home. I just went to my cabinet designer to begin that whole process. I went in totally convinced I would be buying a 48" Thermador dual-fuel range, plus a single 30" convection Thermador oven. I then found out that Wolf has a 60" range with 2 full-sized 30" convection ovens (dual fuel to be out by the end of the year). Now, I've stumbled upon the LaCanche and LOVE the look. Who can compare and contrast??!! Help!

· Posted by: wpwj40e (My Page) on Tue, May 6, 03 at 22:19
Hi Debskitchen. I am now in the same quandry. I posted Wolf/Lacanche but have not had much response. I too am looking for the differences between. So far this is what I have found out (by the way I am looking at the 48 in duel fuel). Smaller ovens on the Lacanche, obviously euorpean. For me this would not be an issue. More color selection (can we say beautiful for Lacanche:)) Foe me, I'm going with SS, not a big point. ALthough LOVE the red knobs on the WOLF! Depth for the electric convectionon the Lacanche is 16 or 16.5" - that is a bit of a concern but not a show stopper for me. Most of my pans will fit. The one that won't I can't lift anyways:) No windows on the Lacanche - this one is bit more of an issue. We'll have to see. My boys will forever be opening the oven. That one still has me concerned, but again don't believe it will be a show stopper. Lacanche has that nifty extra hob with a "real" warming oven and not a drawer. Have had warming drawers and for me they have been pretty useless outside of keeping bread warm. Lacanche also has the unit with a steel top that you can get without burners etc. (someone here can go into it, Im just a newbie at this) Wolf has self-cleaning. A big plus in my mind. Have not read alot of posts on the ease of cleanng the Lacanche. Hoping someone will respond here. Also the WOlf looks very easy to clean on the top - do not know for the Lacanche. Lacanche has the incredible burner with the simmer plate - always wanted one - not sure I'll really know how to cook on it! Lacanche also has the storage drawers (due to smaller ovens) - storage is always a plus in my book. Wolf is more main stream in the USA and supposedly will be easier to get service - I'm more inclined to believe that WHO you buy the range from has more to do with that - but still something to think about. Lacanche has the "way cool" "Im a cook" look. Okay - I ignored the whole snob appliance thread:) Wolf has the electronics for setting timers etc. The new sealed burners look great. Okay - sorry for the long post - but that has been what this naive newbie has jotted down on the range +/- sheet. My end result still leaves me tied! Maybe I ought to get scientific and throw in weighting factors. Pricing seems to be about the same, neither discount to any extend so price point differential at this level doesn't appear to be a big factor. HELP! WHich one and WHy!!!! Thanks Therese in Phoenix

· Posted by: Claire_de_Luna (My Page) on Wed, May 7, 03 at 9:45
Just looking at your Wolf/Lacanche thread and wanted to very quickly address a couple of points and hopefully put your mind to rest. Please bear in mind my viewpoint is slanted because of my choice! After having a chance to look at the Lacanche, one of things I liked about it was that it didn't have an oven window. Now although I agree it's nice to peek in and see what's going on in there, my window gets Incredibly funky and is hard to clean. My self-cleaning oven has never done a great job on the window (it could be my current oven, I don't know.) The inside of the Lacanche oven door is stainless and the cooks using it thought it was very easy to clean with a can of easy-off for those twice a year clean-ups . I liked the short, wide oven door, which allowed me easy access to what is on the inside, keeping me from having to pull out heavy racks so far and risking burns. I loved the Lacanche for all the elegant style the Wolf is lacking. I can only liken it to American cars vs. imports. (And red knobs don't compare to brass cross handles for me!) The stainless top looks very easy to keep clean. Since I chose a gas oven, I believe service will not really be an issue since a gas range is pretty straightforward no matter who makes it. Pick what you love. I loved the Lacanche as soon as I saw it, so it was a no-brainer when I finally figured it out!

· Posted by: Debskitchen (My Page) on Wed, May 7, 03 at 12:16
Thank you Claire de Luna and wpwj40e for your input. I am brand new at this "thread" thing and very new to Lacanche. If I understand the a la carte aspect of the Lacanche, I can get just about whatever combination of ovens and burners I want, right? I can get gas burners with electric ovens, right? As for the gas ovens, how are they on consistency and accuracy of temperature? I have always heard that to be a problem with gas ovens. It sounds like, while the ovens are wide enough, they may not be deep enough? Is that it? My head is spinning and now I can't remember what I've read and where. I have Thermador double convection ovens and love all the features. I haven't received any literature from Lacanche and it's tough to find detailed info. Will I have convection in the Lacanche? Are there any features anyone has been used to having, but now can't get on Lacanche? I want 2 good-sized ovens, a warming oven (all electric, I think) and 6 gas burners and a French top (cook plate). Can I get all of that? And lastly, because I'm new at this, how do I get in to see the pictures everyone's talking about? I'd love to see some of these installed in real kitchens! Thanks. Deb

· Posted by: which07 (My Page) on Wed, May 7, 03 at 14:21
Deb, Lots of info at http://www.frenchranges.com/lacanche/. You can call them toll free and the great people at Art Culinaire will answer any and all questions. They provide an excellent level of customer service that I wish I could receive from all of the suppliers I have to deal with. You can see available ranges at http://www.frenchranges.com/reserve.mv My wife and I are re-doing our entire kitchen design around our Cluny+1 and we couldn't be happier to do it. We looked at everything over 2 years and once we saw the Lacanche there was no doubt at all on what we were getting. Pick the range that makes you feel that way. Good luck. Chris - slightly biased Lacanche fan :)

· Posted by: Zolablue (My Page) on Wed, May 7, 03 at 15:36
You can also go to the gallery here to see various options on colors and installations. Click on the models on the left side of the page for more kitchens and then browse around the site and you'll find lots of info.
Here is a link that might be useful: Lacanche Gallery

· Posted by: wpwj40e (My Page) on Wed, May 7, 03 at 17:02
Deb, Well some more info. Got off the phone with Tom at Culinaire (great guy) and if this is an example of their customer service - then I'm half won over:) Some more points:(and questions for those that know!) Lacanche very little if any electronics, no timer, no clock etc. For the most part not an issue for me. Never did figure out most of that on my current ovens! Am curious as to how the pre-heat would work? Any help out there? Sounds silly, but am so used to the bell letting me know my ovens reached the temperature I want them to , not sure how to do otherwise...(am sounding incredibly ignorant I know!) Oneof the ovens will be gas, other electric or electricconvection. Said you could get a custom all electric - much more expensive. He did pretty much convince me that the isze for almost all my needs would work. Excluding the ex large pizza. Don't like pizza, kids can order out! Seamless stainless on the top, whether you get the Cluny or the +1 or Sully etc. That certainly helps from the cleaning sense. Smaller oven doors, claims ovens are easier to clean. Configuration of the burners can bet somewhat customized, not extremely so unless you get to the custom units - read expensive. Warranty is now 2 years and not 1. Solid brasss knobs if you desire. Well a little more info - since you had posted similarily, thought I would share:) Therese in Phoenix

· Posted by: Debskitchen (My Page) on Wed, May 7, 03 at 17:25
Thank you again for all the help. I cannot wait to get the literature in the mail. I have so many questions. Chris, what is the Cluny +1? Is is the same as the Cluny 1400? The 1400 looks like what I want in ovens, but I'd love a couple more burners (family of six--lots of cooking going on here!) or a French top. I thought I was originally interest in the Sully (are those storage or warming drawers?) or the Fontenay. I haven't seen anyone mention those. I naively thought "Oh, I'll go custom" but maybe that's dreaming to high! Oh, and Chris, a 1000 thank yous for the site to see the available ranges (how did I miss that when I looked at the website before? Is that one of those things you need to have found out from them?). I found that very helpful. At lest I know I'm still in the ballpark. Therese, sounds like we're going down the same path? Have you even thought about hoods yet? There's probably a separate thread for that. Right? Deb

· Posted by: which07 (My Page) on Thu, May 8, 03 at 9:35
Deb, Yes, the Cluny 1400 and Cluny+1 are the same thing. Basically, unless you buy from the reserve(which we did- stainless Cluny 1400 left), all the stoves are custom. They're built in France and shipped here. FYI, production shuts down for the entire month of August, so you have to factor that into your planning. We have a work surface over the warming cabinet, but you could add a simmer plate or more burners if you want. The drawers under the oven are for storage. The warming cabinet is more of a warming oven than just a drawer. Most of AC's sales are Clunys and Sullys. The reserve list reflects the customer demand for multiple ovens over single oven ranges. Here's another useful link, tons of specs here: http://www.frenchranges.com/support/ Check out the videos. Glad to help out with your search, this site is a great resource. We're most excited about our Cluny than any other part of our house remodeling plan, our friends think we're crazy, but we can't wait to have it installed. Enjoy your search, Chris

· Posted by: Debskitchen (My Page) on Mon, May 12, 03 at 19:44
Chris, et.al., I just placed my order for a Sully+1! I am so excited, I can't stand it! Thank you for your advice. You've definitely pointed me in the right direction. My house doesn't get finished until July 2004 (yes, 2004). It'll kill me to wait that long! Deb

· Posted by: rshuey3 (My Page) on Tue, May 13, 03 at 11:06
I am moving and don't have room for my Sully+1. It is approximately ywo years old. If interested, email me.

· Posted by: which07 (My Page) on Tue, May 13, 03 at 15:19
Deb, Congrats! What color did you get? Now you have to start your hood search :) . We're 2 years into our house project and still looking at 6 months to go. You'll be making cassoulet and bouillabaise before you know it! Welcome to the Lacanche community. Cheers, Chris

· Posted by: Debskitchen (My Page) on Tue, May 13, 03 at 19:00
Chris, I went ahead with stainless. The only input my husband had in the kitchen was to tell me "no color" on the appliances. I can live with that and free reign on the rest! Hey--hoods--exactly where I was headed next. I'm going to "hide" mine under some sort of decorative treatment, so brand isn't an issue. But I do want one powerful enough to suck up small children should they get too close! Then I heard something about "make up air." After that, my head exploded. Do I jump over to another "thread" now? Or are you going to point me in the right direction again?!! Deb

· Posted by: wpwj40e (My Page) on Tue, May 13, 03 at 19:31
Hi Deb, Excited by your new Lacanche. We are about 95% sure that it will be the CLuny +1 in stainless. Even have a friend about ready to order the same. I'll probably be another month before I order. What finally made up your mind? Regarding hoods - Currently have a dual ventahood installed now. Have had it for 7 years. It is the pro model, although at the time I did not get the halogen sensing lamps (maybe they came after?). I have been extremely pleased with this hood. Can even do blackened fish - which I think is worse than any grilled item. ALthough I prefer to cook this outdoors - have done inside and the ventahood is great. Very easy to clean - no breakdowns etc. I think I will be going with a dec hood this time and will get the vent a hood liner. They also come in all kinds of widths. For the cluny+1 you would need a 60" and preferably 1200cfm. Therese in Phoenix

· Posted by: hedgerow1 (My Page) on Tue, May 13, 03 at 20:05
Therese--Will you get the halogen lamps in your new vent-a-hood? I have ordered one and am undecided about the lights. Which are better? Carol

· Posted by: wpwj40e (My Page) on Tue, May 13, 03 at 23:58
Hi Carol, Think I will go with the Halogens. A friend ordered hers about two months ago and it is getting installed next week. So will check it out. I have never really used the lights that much in the hood as I have good lighting and rarely need them. I do not have the "sensors" that change the ventilation speed as they only come with the Halogen lights (at least thats what I was tols by vent a hood). The one speed I have now seems to work fine and quite frankly is very quiet. My kitchenmaid fridge is noisier:) I did decide to nix the warming lamps. Therese in Phoenix

· Posted by: hedgerow1 (My Page) on Wed, May 14, 03 at 7:31
Therese--Thanks for your prompt answer. I think I am with you on this, and no warming lights for me either. Just needed another opinion on this as my friend with halogens thought they were a bit harsh and bright for her small, traditional kitchen. Carol

· Posted by: which07 (My Page) on Wed, May 14, 03 at 11:03
Deb, Art Culinaire provides a lot of info, here's a start on the hoods: www.ventahood.com http://www.venmar-ventilation.com/english/hottes/connaisseur.html www.abbaka.com www.modernaire.com For external (commercial) and inline blowers, visit: www.acmefan.com www.kanalflakt-us.com We're still working this thru. I think we're leaning towards vent-a-hood. Chris

· Posted by: spacific (My Page) on Wed, May 14, 03 at 11:29
Hi all, I was the one contemplating the yellow Cormatin. The actual shades just didn't work for my beach cottage/bungalow home. Right now I'm leaning toward white with chrome/stainless trim. Does anyone out there have one? Can you post a pic? Or, does anyone have one of the blues? I so love the colors, but I'm just not finding one that will work. I'd rather not have stainless or black. The current plans for the kitchen are as follows: white painted wood custom cabinets, simple bungalow/arts&crafts style; honed carrara marble counters; grey slate floor, brick fireplace as the backdrop to the range; stainless frig and dishwasher; white fireclay farmhouse sink; white (or pale color) subway tile backsplash; all open upper shelving (white) with inside back either the subway tile or painted beadboard (color undecided); fabric covered bench (color?) breakfast nook. As you can see the basic color scheme of the room is white/grey... very neutral, so I have the option of either continuing that for a very simple bungalow style getting the character from all the variety of textures and natural materials.... OR... I could add COLOR. I'm open to all your ideas! Thanks in advance.

· Posted by: Debskitchen (My Page) on Fri, May 16, 03 at 18:31
Chris, I've been studying the hood info. Thank you. Still studying. I'll keep you posted. Guess what? I changed my Sully +1 to a Sully +2. I figured the time to do it was now. Those guys are soooo nice. It's hard to believe they're real! Now I'm rethinking my whole kitchen. I need help! Deb

· Posted by: lindak5 (My Page) on Fri, May 16, 03 at 18:57
spacific-I have similar colors in my kitchen-going with cream cabinets with beaded board wainscotting on the walls. I went with a burgundy Cluny just because I loved the color. It's almost installed now. I am now trying to pick the tile for the backsplash. I'm very happy with the burgundy color. I think you could paint your brick backsplash-but then again, it may look great with the brick as it is. I'm contemplating an antiqued terra cotta tile as one of the colors behind my stove. It actually looks great with the burgundy. So many choices. And I thought the stove was hard to pick; it was only the beginning!! Have fun! LindaK

· Posted by: Debskitchen (My Page) on Fri, May 16, 03 at 19:48
spacific, I've been trying to find pictures of what your honed marble looks like. Is it white? The burgundy color could look gorgeous with your family of colors. Right now, I'm getting stainless, but I'm realizing I'm having a great deal of difficulty getting happy with the color of cabinets, countertop (including medium), etc. I love the sound of your colors and LindaK's colors. Hmmmm.....

· Posted by: spacific (My Page) on Fri, May 16, 03 at 22:36
lindak5--- The burgundy color is beautiful, and it does look good with the natural brick... hmmmm... I think the cream cabinets will be fantastic. I picture it as a very rich and luscious look and I think the warm tone of the terra cotta tile will be a nice transition step between the cabinets and the range. I know what you mean about the stove choice as just the beginning! In the meantime, I've been studying everything I love in my house... I have a platter, gorgeous italian pottery, that I think I want to hang on the wall over the sink. It has a very detailed pattern of exactly the Lacanche colors of provence yellow, french and portuguese blues, and also pale turquoise and white. If I use that, and tie in the bench seat fabric, I could go back to either the provence yellow or either blue range. Budget is getting tight, so I will not be able to spend lots on an elaborate wall tile pattern (hence the white subway tile) but I could perhaps add a thin band of color running horizontally. On the other hand, I have a nice collection of ruby glassware that I was also going to display on one of the open shelves, and that would just add a nice zing to complement the burgundy stove. My head is spinning! But I think I just discovered what was bothering me about getting a color range. The way the kitchen will be laid out, the exterior "L" will all be pretty neutral with the white cabinets, stainless appliances, white tile and marble top. The center will be pretty saturated with color by the brick of the fireplace and the lacanche. It seems so disjointed. The painted brick solves that problem, but I admit I'm not fond of painted brick. So I think if I can incorporate more color into the edges such as the thin band of color tile all around, (and of course purchase new dishes like fiestaware, that may be the answer! Debskitchen--- The marble is primarily white with grey veining (more or less depending on particular slab. It's pretty much what you see on old french cafe tables, bars, lots of antique tops, old public building bathroom stall walls... What colors are you considering at this point? Perhaps we can noodle on your "design challenge" too. Thanks for letting me ramble, Ann

· Posted by: Zolablue (My Page) on Mon, May 19, 03 at 15:52
The Lacanche brochure pictures white Carrara marble on counters next to the range. Can't remember what pages but check it out. :o)

· Posted by: ajds (My Page) on Mon, May 19, 03 at 16:45
I just installed a 42" Vent-a-hood 600CFM dual blower above my Cluny and it appears to work great. Not too noisy and the install was a snap. Compared to other big hoods I found it to be pretty cheap too. I'm probably a little under ventilated- but it isn't in my way. My first time grilling a steak on the cooktop was smoke free on the lowest setting. Definitely get the halogen lights! The tube looks crappy and only has one setting (two for the halogens). The dimmest setting over the new Cluny at night is a downright romantic image.

· Posted by: hedgerow1 (My Page) on Mon, May 19, 03 at 18:33
ajds--I'd be interested to know which style hood you chose. We have opted for the ventahood as well but were talked into 900 cfm. Is yours 27" deep? Did you get warming lights? I confess, this whole thing is a mystery to me. I know we will need ventilation, but I don't want to overdo it. Congratulations! We can use all the romance we can get in the kitchen!! Can't wait! Carol
· Posted by: anna_chosak (My Page) on Tue, May 20, 03 at 19:52
Spacific, from the description I'd say either French blue or the dark green would be lovely in your kitchen.

· Posted by: spacific (My Page) on Tue, May 20, 03 at 22:47
Hey anna--- I think you're right, but although the british racing green is one of my favorite colors (especially for my old MGB), I think it's down to the French Blue or the Provence Yellow. ZolaBlue-- Thanks for pointing out the picture in the catalog! The marble looks great with the red too! OK, decided, for me, it's color. Thanks for all your input. Any comments on french top (traditional) or all open burners?

· Posted by: anna_chosak (My Page) on Wed, May 21, 03 at 9:09
I went with the open burners but read somewhere recently in these threads that the removable simmer plate goes over two side burners, not the middle one. This is disappointing to me, although I don't know why.

· Posted by: spacific (My Page) on Wed, May 21, 03 at 9:46
I was thinking the same think Anna. I like the open burner, but keeping a simmer plate over that would be a better option for me than over the two smaller ones. Those of you out there with the simmer plate instead of the large open burner.... do you use this feature lots?

· Posted by: Zolablue (My Page) on Thu, May 22, 03 at 10:33
Anna, I found a simmer plate that goes over the center burner but it was on a UK appliance site - not sure which one now. I'll try and find it for you. You might inquire at Art Culinare and see if they can get this for you. Spacific, we made the decision to go with the Traditional top because of the way we cook. We felt there will be so much power in the four open burners in addition to the fact you can take the cover off the fixed simmer plate if you need direct flame. But we wanted to take advantage of its ability to allow exquisite control in extremely slow simmering (which Lacanche is noted for) and cooking things that we are interested in cooking. Plus we love the look and the opportunity to experience a different option than is normally available on regular cooktops. I think it matters in how you wish to cook and that should drive your decision. Another consideration for us was because we think we'll use this feature a lot we thought it would become cumbersome to constantly have to juggle the removable simmer plate so most likely one would end up leaving it in place over the two side burners thus defeating the purpose of the "removable" simmer plate and also decreasing your open number of burners from 4 to 3. Just wanted to make that point if it helps.

· Posted by: Claire_de_Luna (My Page) on Thu, May 22, 03 at 11:25
Here's another option Anna. Like you, I was hoping for a large removable simmer plate, instead of the two burner plate. When I started thinking about it, it made more sense to do it this way, especially if you think about boiling a pasta pot full of water, and simmering a red and/or white sauce on the side. The chefs using the Lacanche I saw recommended a heavy, aluminum 11 inch diffuser plate, or flame tamer to keep the heat more even, especially for the large burner, which it covered easily. This is available at Williams Sonoma ($35) or at the link below. I still think this will give us the most options, and am really looking forward to using my new range.
Here is a link that might be useful: Flame tamer/Heat Diffuser/Simmer Plate

· Posted by: khudson (My Page) on Thu, May 22, 03 at 22:35
Zolablue, do you have any more info about that simmer plate? would love to know what you found, as I am now kicking myself for not getting the traditional cooktop. thanks!

· Posted by: carolgnj (My Page) on Fri, May 23, 03 at 7:25
I have used the Flame Tamer for a few years. It works very well to evenly diffuse heat over the 11" citcular space. You can use it on top of any gas or electric burner. I think I bought mine from King Arthur flour, but they are widely available in Williams Sonoma, Sur La Table, etc.

· Posted by: Zolablue (My Page) on Fri, May 23, 03 at 12:57
Anna & khudson, here is the link to the removable large center simmer plate but this is a UK appliance site. Scroll down to "simmer plate" to see a picture of it on the range and read below it..."A large simmer plate is available to sit over the central 5kw burner as illustrated. Please note this is very heavy..." I'm sure Art Culinaire would work with you to get this if you wish. Also, khudson, if you are truly unhappy about not getting the Tradition top you might ask Art Culinaire if it would be possible for you to make a change if they can easily sell yours. It doesn't hurt to ask because if you don't at least ask the answer is no. ;^D
Here is a link that might be useful: Large center simmer plate

· Posted by: anna_chosak (My Page) on Fri, May 23, 03 at 17:28
Thanks, Zola and Claire! Part of why I want to use the simmer burner is for the Sabbath, but I can always get a piece of tin cut to fit the whole top.

· Posted by: carolgnj (My Page) on Sat, May 24, 03 at 22:28
My Cluny +1 was installed today! Everything seems to be working fine...the LaCanche-recommended appliance guy came down from Philadelphia and set everything up, calibrated the burners and...my large turkey roasting pan fits in!

· Posted by: Claire_de_Luna (My Page) on Sun, May 25, 03 at 2:06
That's great. Congratulations! You'll have to tell us how things are turning out, and how you've "turned into a much better chef!" Mine was delivered yesterday. I think the delivery guy was a bit taken aback when I snapped his picture unloading the crate off the truck and told him he was my Santa Claus! At this point all I can do is gaze at it with longing and pet it once in a while. I am so ready to cook!

· Posted by: which07 (My Page) on Mon, May 26, 03 at 12:48
Deb, I've been offline while on vacation to the Outer Banks(A great place to go with family). Now you're making me jealous with the Sully+2! We changed our kitchen design once we decided on the Cluny+1 and I'm glad we did. Everyone really is great at AC. I enjoy talking with them every time I call. We're going to have a wood floor in the kitchen, but now our kitchen designer suggested placing the Cluny on small stone floor section to make it really stand out. It will be free standing along one wall by itself, so it should really make a nice impression. Still have to order a hood. Hopefully we'll get that done this week. I'll keep you posted. Chris

· Posted by: Debskitchen (My Page) on Wed, May 28, 03 at 19:22
You all are making me sooo jealous---getting your ranges!! I still have over a year! Chris--my designer said the same thing about the stone! My range is not standing alone on the wall, but maybe I should rethink some of my kitchen. The wall directly opposite the range will be stone. Actually it's just enough wall surrounding the fireplace so you can walk on either side from the kitchen to the family room. Definitely keep me posted on the hood. What are you doing for countertops?

· Posted by: Zolablue (My Page) on Fri, May 30, 03 at 12:44
We just got our Cluny yesterday! The thing is really gorgeous and even my hubby was pumped at seeing it all set up. We have not started on our kitchen yet so it won't be hooked up for a couple months or so but is sitting in our dining room looking pretty. I'll post more info (gotta get the exterior house painting done this weekend) later but wanted to let you know it came a few days ahead of schedule and it is simply a magnificent appliance. And those ovens are wonderful - no problem in size at all - very good size and very functional size and I was truly surprised that they do not look small to me at all. (Whew! :o) I'll be happy to help in any way I can now that I actually have one in my possession if any of you have questions or would like some up close photos! We bought the stainless steel with Traditional top and I'm telling you this thing is incredible! :o)

· Posted by: which07 (My Page) on Tue, Jun 3, 03 at 14:13
Deb, We just placed our order for a 1200 CFM Vent-a-hood SL30H Emerald in stainless and a brass pot rail. It should be ready in about 12 weeks. We have the final kitchen design plan done, we're using granite countertops, woodmode cabinets in cherry and hard wood flooring. Now I just need to go find the money to pay for all this! Chris
· Posted by: hedgerow1 (My Page) on Wed, Jun 4, 03 at 7:27
I am expecting my Cluny this week! We have not begun our partial remodel yet, but I am about to order a Vent-a-Hood. Would a few of you Cluny users please let me know the width and depth of your hoods and the cfm number? Are you happy with your selection? I suspect that we could get away with 600 cfm and 42w x 24d, but would really love a bit of input from the experts. Do I need 27" depth? Ours will have a French top on the middle burner, and I don't think we will ever have all burners going at once. Thank you, Carol.

· Posted by: ysop1016 (My Page) on Wed, Jun 4, 03 at 8:35
Hedgerow1, We have the VAH 600cfm, 42" wide,24" deep and 18" high. It works well with the Cluny. The halagon lights provide great visibility and we love the warming lights and shelves. It took about 8 weeks from order time to delivery time for the VAH. You will have so much fun cooking on this magnificent piece of equipment!

· Posted by: ajds (My Page) on Wed, Jun 4, 03 at 11:39
hedgerow1, Sorry to take so long to reply. We actually have a "smallish hood". I went with a 42" wide, 24" deep, and 9" tall, 600cfm. I just thought the huge ones were too big for our space. I pan grilled pepper steaks the other day and the smoke went straight up into the hood. The room air was clean and comfortable. That is about the smokeyest thing I can think of- I'd say that is plenty. You don't have to use all of the fans at once so too many CFM is fine. The noise level is still pretty low at full blast. We went with the Emerald style. I picked against warming lights because I just have a little 6" shelf behind the range.
· Posted by: hedgerow1 (My Page) on Thu, Jun 5, 03 at 23:32
ysop1016 and ajds--Thank you so much for helping with our hood dilemma. It's so difficult to make a knowledgeable decision and spend a considerable amount without having had any experience with powerful BTU's and CFM's. Sometimes salesmen try to sell you more than you require, and you get swept up in wanting the biggest, best and latest thing--mostly thinking that it's probably the last range and hood you'll ever get a chance to buy! Then it's time for a reality check and a quick post to you all. Thanks again. Carol

· Posted by: MusicCity (My Page) on Fri, Jun 6, 03 at 0:15
We are at the decision point between a Cluny and a DCS 48" cooktop with Miele double ovens. I am aware of the reliability issue with the new Miele ovens (I know the dealer here). The double oven is bigger, has digital precision, convection, rotisserie and self clean that would not be available on the Cluny we are considering. It can also be installed more at eye level (I am 6'2"). The DCS burners are every bit as powerful as the largest on the Cluny and seem to simmer fine with a diffuser. This combo is $1000 or so cheaper than the Cluny. Why then, do I still want the Cluny? Color is a big attraction. And I like doing something different. But can anybody out there make an honest, technical case that this is a better cooking machine than the combo I just described? I've never cooked on a home gas oven. I like the idea of the higher heat for pizza, but it will have to be a small pizza (more likely, simultaneous racks of small pizzas) and it ain't like this thing generates commercial heat anyway. Thoughts, please?

· Posted by: Debskitchen (My Page) on Fri, Jun 6, 03 at 8:36
Chris- Please email me. I'd like to talk to you about countertops, cabinets, etc. BTW, I just received my cleaner from Art Culinaire! Now they are really teasing me! I'm over a year away! I just cannot wait. Deb

· Posted by: pamela1 (My Page) on Sat, Jun 7, 03 at 3:37
Hi MusicCity-- I understand your dilemna; I had the same concerns. I finally settled on a 36" all-gas range (I chose the Morice brand made in France), and bought a large Gaggenau electric/convection oven with all the bells and whistles (timers, probe, pizza stone element, rotisserie). That way, I get my colorful range, don't have to take up more upper cabinet space than a 42" hood requires, get two large ovens, and I get the best of old-world-new-world cooking. Good luck in your decision. Pamela

RE: Lacanche Range - Part 5
· Posted by: anmet (My Page) on Mon, Jun 9, 03 at 13:01
Pamela: I had not heard of Morice till just now and did check out their website. The ranges look really beautiful. I want modern day convenience so after a lot of looking had decided on Wolf cooktop and Gagg ovens, however, I do love the old-world look of morice. Have you used yours yet? and could you give me a ballpark on the price? Thank you, Anita

· Posted by: lindak5 (My Page) on Wed, Jun 11, 03 at 19:59
Just had to tell you that we've been using our burgundy Cluny for three days now. We love it!!!. As rshuey said in this forum a while back, it's the best combination of form and function for the money, imh. The burners are wonderful. We have the traditional top. Haven't used the french top yet but can see that it has plenty of room to keep 4 small pots simmering on the edges or one big one in the middle heating seriously. So far, the french top is great for holding the hot pots. The french top seems so versatile. It is heavy!!! We have yet to use the ovens but did notice a chip on the enamel on the inside panel of each of the doors. We called Art Culinaire about it and the very next day, we had two new inside panels!! We love their customer service. Our kitchen is not done yet but couldn't wait to use my stove. Would love to hear how the others are enjoying theirs. Lindak

· Posted by: hedgerow1 (My Page) on Wed, Jun 11, 03 at 21:28
Hi Lindak! Thank you for the great Cluny post. I'm so glad to hear such enthusiasm! Our Cluny is still in the crate in our garage. I know the contractor will not be ready to place it until July at the earliest. We took the top of the crate off and it looks good as far as we can see, but do you recommend uncrating right away to check all over for damage? I thought it should stay in the crate to avoid any harm on our part--the cat would probably sleep on it! Please let us know about the french top as well. I am looking forward to learning how to use that. And what type of ventilation did you choose? Does it do the job, or is it overkill? Sounds as though your Cluny is everything you thought it would be. Congratulations! Carol

· Posted by: lindak5 (My Page) on Thu, Jun 12, 03 at 13:35
Hi Carol-we had uncrated it just to get it into the house and kept the cardboard and plastic wrap around it to protect it. It sat in the middle of my kitchen for months-I used it sort of like an island with protection on the top. The hold -up was that I just couldn't choose the tile for my backsplash. I still haven't. My husband was a ceramics major in college so he says he's going to make my tile. We'll see...lol. By the way-there is the option for the spacer that goes behid the stove if you dont want the one that goes up a few inches. AC has one they fabricate that just goes flush with the stove top. I didn't like the look of the stainless going up my backsplash. AC charged me $100. extra for it. Re my hood-we went with vent-a-hood 42X22 600 cfm (or was it 900?)and it seems to work fine. I think it is good to go for what will cover the size of your stove-also, certain building codes require certain things when it comes to ventilation. We also got the halogen lights vs flourescent-they look way better. Can't tell you much more about the french top since I haven't actually used it yet. I'm keeping it well oiled to keep it from getting rust spots per Tom's instuctions. July is almost here so let us know how your installation goes!! Lindak

· Posted by: mamnnp (My Page) on Tue, Jun 17, 03 at 1:46
I just ordered my burgudy cluny with a matching hood from the reserve list (a demo model) so the price was too tempting. Almost got a Viking-- my second choice but my heart really was captured by the french ranges and I would have always felt that I settled and not soared. Can anyone suggest specific decorating and or kitchen design books (pref library available>-- this will begin our 5 year plan to redo the kitchen. Has anyone replaced an existing ceramic tile floor "12 inch some cracked-all scuffed and grout that isn't viable.Thanks to all for your ideas so far.

· Posted by: Jamesk (My Page) on Wed, Jun 18, 03 at 11:09
Just received news that Art Culinaire is offering your choice of a free upgrade on ranges ordered through the end of June. Freebies vary by model, but free coloured enamel finishes seems to be available across all models. Other possible upgrades are chrome trim, accessory packs, or extra burners on some "plus" models. Details on their website.

· Posted by: spacific (My Page) on Wed, Jun 18, 03 at 19:41
I ordered my Lacanche Cormatin today! The promo was too good to pass up. Provence Yellow, chrome/stainless trim, traditional top, gas oven. Thanks to all that helped me with color suggestions a month or so ago. Ann

· Posted by: anmet (My Page) on Thu, Jun 26, 03 at 13:53
Has anyone heard of or own a Bocuse Rosiere (?spelling) range? Anita

· Posted by: which07 (My Page) on Fri, Jun 27, 03 at 17:17
IT'S HERE!!! Stainless Cluny 1400 Left, it looks great! I can't wait for it to be installed. I'm so thrilled we went with Lacanche. Now I have to decide on the first recipe to be made on it, any suggestions? Cheers, Chris

· Posted by: spacific (My Page) on Fri, Jun 27, 03 at 20:51
Congratulations, Chris. I have mine ordered for a November delivery. I'm being a bit optimistic since we haven't even broke ground yet on the addition. Hmmm... summer... France... How about a ratatouille? Slow cooked aubergines, courgettes, onions, bell peppers, olives, tomatoes... It should work fabulous on the french top.

· Posted by: ArtTeacher_NJ (My Page) on Fri, Jun 27, 03 at 21:04
Sorry for all these questions, but I'm new to Lacanche. How does the Cluny compare to a 48" DCS, Viking, or Wolf? Do the ovens give comparable space? How does the price, with delivery, compare? What is the difference between the Cluny Traditional and the Cluny Classique? What is a french hob? What does +1 mean? Which is easier upkeep stainless or a color (which color-black or ivory?) Thanks!

· Posted by: Debskitchen (My Page) on Sun, Jun 29, 03 at 12:23
Yes, Chris---CONGRATULATIONS!!! I am VERY envious. Please post pictures after it's installed. I'd love to see the stone floor--did you do that? And let us know what you cooked and how everything turned out. Drooling......Deb

· Posted by: Momto4Kids (My Page) on Tue, Jul 1, 03 at 18:42
Chris, is it still crated? If not, can you post a picture for us to admire?!

· Posted by: which07 (My Page) on Tue, Jul 8, 03 at 13:24
Our remodel project is involving the entire house so it's still in the plastic wrap. The ways things are going, it could be months before installation. I'll try to get a good pic of it in the plastic and post that. Everyone who sees it in the garage is amazed when they hear that's our stove; "That's not your furnace, that's your new STOVE?!". Gotta love it! Chris

· Posted by: downtowner (My Page) on Sun, Jul 20, 03 at 17:22
Thanks to all the wonderful people on these forums, I have not only had untold hours of entertainment, but I am also putting together a kitchen where the cabinets (Ikea Kalesbo) cost less than the stove (Lacanche Cluny stainless). I hope this is useful. My Cluny arrived about 10 days ago. The packaging was not damaged, but it did not look at all like the oriented strand board casing pictured on the ac web site. It was rough scraps of wood with large horizontal gaps between pieces held together by thick wire at the corners. When we uncrated the stove, however, there was significant hidden damage right under the protective packaging that fits on the stovetop. The top plate and one side plate were buckled and three of the igniters were broken off. The stove should still work, and Gregg at ac was terrific about getting us the parts quickly and finding a repair shop in NYC, so it is not a great disaster. The top plate needs to be ordered from France and will come later. At first I could not figure out how so much damage could have been done without dropping the unit. But when Gregg told me that they had just changed to this more open form of packaging so that forklift operators would see how fragile the stoves are, it became obvious that one of them stuck a forklift prong or two under one of the outside wood slats, between the top of the stove and its protective inside cover. Having had a summer job unloading packages from boxcars many years ago, it would never occur to me to make packaging more open so that workers could see how fragile and delicate an object imported from France is. But that's just my opinion.

· Posted by: mallthus (My Page) on Mon, Jul 21, 03 at 16:15
Anyone have any experience with the Etienne Caumartin ranges also imported by Art Culinaire? Richard in California
Here is a link that might be useful: Etienne Caumartin

· Posted by: wrakoski (My Page) on Tue, Jul 22, 03 at 7:29
No personal experience cooking on them but I saw one in person at their showroom and they are built like tanks - priced like them too. The black island suite (the one with one large oven and one smaller) is about 20K.

· Posted by: wrakoski (My Page) on Tue, Jul 22, 03 at 7:29
No personal experience cooking on them but I saw one in person at their showroom and they are built like tanks - priced like them too. The black island suite (the one with one large oven and one smaller) is about 20K.

· Posted by: Carecooks (My Page) on Sun, Jul 27, 03 at 11:49
I started reading this thread late and I do not have access to the prior 4 threads. Most of this thread is about which Lacanche you are ordering rather than why you are ordering one. The Lacanche is beautiful, no doubt about it and I love the fact that one can have one electric and one gas oven. I cook a lot and I want a cooktop and ovens that really work well. So I want to understand why you have chosen Lacanche over Wolf, Thermador, etc. Does anyone have access to the prior threads or can you give me a sense of what was said in them? Also, for those of you who have been cooking on the Lacanche, where does it succeed and where does it fail? I know that it's probably hard to be objective when you have put so much time and energy into picking out and getting the range but I want to understand as much about it as possible. It is a big purchase.

RE: Lacanche Range - Part 5
· Posted by: Momto4Kids (My Page) on Sun, Jul 27, 03 at 18:20
I don't have mine yet, so I'm sort of going on blind faith, supported by as much research as one can do without going to someone's house to see it in action. I ordered the Sully +2. I can tell you why: I wanted a range with 2 full-sized ovens. I liked the idea of being able to get a gas oven and an electric oven for different types of cooking (roasting vs baking). I need lots of burners. I currently have six and am constantly juggling dishes. I LOVE cooking on a French top (simmer plate). I'll use that feature ALL the time. Lastly, I wanted two warming drawers, so the 2 warming ovens work for me, and are configured better than traditional warming drawers for my needs. I am thrilled to be getting all my cooking appliances in one unit (except the speedcook/microwave). I won't be getting my Lacanche for sometime as I don't need it until next August! But it's on the manufacturer's order list. For now, I'll have to drool at pictures and live vicariously through others! Hope that helps some. M.2.4.K.

Lacanche Cormatin vs Aga Companion range comparison?
Posted by GeddesHouse (My Page) on Sun, Apr 27, 03 at 15:42
Can anyone compare and contrast the 27" Cormatin and the 24" Companion? I like the narrow size, love the smaller ovens (especially the idea of the 2 small ovens on the Aga, which I'd probably actually USE), and of course LOVE the looks of both. I'd want to avoid electronics, as they would be ancient in 15 years. Can anyone provide advice/lessons learned regarding the functionality and cleanability of the cooktops and the ovens? Cooktop: I would need to be able to simmer easily, crank up a Scanpan wok, make soup in a 7qt (11"+) round LeCreuset oven, and be able to span 2 burners with a rectangular griddle pan and perhaps a 12" long oval roaster. Easy cleaning is important. Would be nice if the grates could go in the DW. Oven: I would want to broil small quantities easily and would also like to be able to dehydrate fruits & veggies if possible. I'd want the shelves to slide or roll out easily. Easy clean is a MUST. Thanks for any info.

Follow-Up Postings:
· Posted by: Claire_de_Luna (My Page) on Sun, Apr 27, 03 at 16:13
Hhhmmm. I think it depends on the way you cook. The Lacanche Cormatin has a wider/bigger oven if you use big sheet pans and make large quantities of things at the same time. It also has a serious wok burner, 18,000 btu's instead of the AGA's 12,000. I don't believe however, you can put the burner grates in the dishwasher since they are not enameled . If you do a lot of wok cooking, pot boiling, steak searing, I would opt for the Cormatin. The AGA will always be on (which in my part of the country in the summer would never do!) It IS pretty cute though! Do you use the cooktop or the ovens more? If you need two ovens in a small space, that might be the determining factor. Which is more important to you?

· Posted by: anna_chosak (My Page) on Sun, Apr 27, 03 at 17:03
I don't think the Companion need always be on, unlike the conventional Aga. Of course, the traditional Aga ovens are supposed to be much easier to clean since they ARE always on and cooking residue is therefore constantly burned off (in theory anyway). The website for the Companion says that "Side and back of each oven are self-cleaning panels" but I'm not quite sure what that means. The Lacanche ovens are not self-cleaning at all. The Lacanche does offer more BTUs. I toyed with the idea of an Aga but finally chose the Lacanche Cluny. Part of the reason was that DH loves to stir-fry and a traditional Aga just didn't seem as though it would be very accommodating for that. And I didn't like the idea of losing heat whenever the hobs were open. Of course, you wouldn't have that problem with the Companion. It's a tough call. I'd say if you like the idea of double ovens, consider the Cluny, but perhaps your kitchen space is too limited? Do let us know what you choose--I'm a huge fan of both the Lacanche and the Aga! :-)

· Posted by: carolgnj (My Page) on Sun, Apr 27, 03 at 21:44
Anna, Do you have your Cluny in yet? Mine is being installed on May 10....can't wait!

· Posted by: GeddesHouse (My Page) on Sun, Apr 27, 03 at 23:25
Thanks for the input, Claire & Anna. I don’t use the oven much—just feels too big to heat. I use an old DeLonge toaster oven instead most of the time, and a microwave of course. Used to do cookies a lot and would like to start doing so again, but would have no problem replacing current pans with smaller ones. Would like to do more batter breads and casseroles, but just hate cranking up the oven (standard 30” electric). For meats I’ve preferred a now-ancient Farberware Open Hearth grill/rotisserie that my mother-in-law got me hooked on decades ago, but recently have started using a grill pan (prefer the Farberware, though). Haven’t made a 25lb turkey in 30 years--probably won’t again. I use the wok a lot (11”, not huge), also a 2 ½-qt LeCreuset low casserole (11”) for stove-top meals, scrambled eggs, etc. Don’t tend to make huge quantities of anything except veggie soup, so bringing gallons of water to a boil quickly is rarely a problem. The Aga Companion is supposed to have self-cleaning ovens just like any other electric self-cleaning ones (haven't seen it in person, though). The idea of 2 small ovens, one for broiling and one with convection for baking, sounds appealing (and an opportunity to dump the toaster oven at minimum). The Cormatin oven sounds difficult to clean--is that correct or a misassumption? How difficult is it to keep the rangetop and grates clean? My biggest concern with the Aga is that, at 24", pans might be continually colliding. Anyone had that problem? Which brand has the easiest-to-roll-out oven racks? (E.g., as a benchmark, the DCS shelves appear WONDERFULLY easy to roll.) Linda

· Posted by: Jamesk (My Page) on Mon, Apr 28, 03 at 2:58
GeddesHouse, Sorry to say, your list of requirements will not be met by either of these small ranges. While I don't have any first-hand experience with the AGA Companion, I'm familiar with its features. I have, however, owned a traditional AGA in the past -- a totally different beast. The Companion was designed to be an auxillory cooker in a kitchen with a traditional AGA. As you know, a traditional AGA is on all of the time and consequently, throws off some radiant heat. Even in mild-weather England, this can be a bit wilting in summer, so many AGA households have installed smaller, ordinary electric or gas cookers for use during summer months -- when the AGA gets turned off. Not willing to concede this potential extra business, AGA has introduced the Companion and the AGA Module to hopefully capture some extra sales. The AGA Companion is similar to ordinary ranges, except that it looks very similar to a traditional AGA range. It has four controllable gas hobs on top, and two thermostatically controlled ovens. You turn hobs and ovens on and off, and adjust them to whatever temperature is required. The ovens are roughly the same dimension as traditional AGA ovens, with typical AGA swinging doors. The ovens are not self-cleaning. Oven racks are moveable, but do not employ any sort of casters to aid in their movement. The burner grates are porcelain-coated, so they should go into the dishwasher without problem. I currently own a Lacanche Cluny range, which shares many features with the Cormatin range. Again, no self cleaning oven (although they are relatively easy to clean -- the old-fashioned way), and the oven racks are ordinary without any sort of aid to make them easier to slide in and out. The burner grates are black cast iron, and shouldn't go into the dishwasher. The large burner on the Cormatin cranks out a tremendous amount of heat, so wok cooking would be taken in stride. The AGA Companion is a thoroughly modern appliance, so employs a fair amount of electronic wizardry. The Cormatin, on the other hand is very traditional in its operation, particularly if you get a gas-fired oven. Even it, however, uses electronic igniters. A broiler is only available on the Cormatin if you go with an electric oven -- a broiler isn't available in a gas oven model. If you're deciding between these two ranges, I guess the deciding factor would come down to choosing between two small ovens, or one larger oven. Personally, I'd go with the Lacanche. Hope this helps. James

· Posted by: anna_chosak (My Page) on Mon, Apr 28, 03 at 8:13
Carol, it's being delivered today!!! I just got the call this morning. Only problem is, we haven't even STARTED remodeling the kitchen yet. :-( Should we just put up a hood and start using it? I hate to think of it just sitting in the garage for the next 3-4 months! *waving at James* Hey, James!!! :-)

· Posted by: GeddesHouse (My Page) on Mon, Apr 28, 03 at 15:44
:-( ..... whine whine whine....... that's NOT what I wanted to hear..... sniffle sniffle Nevertheless, THANKS James for your very thoughtful advice. Well obviously there's more investigating and thinking to do. I basically love the idea of having 2 small usable ovens and dumping the toaster oven and grill pan, but can't conceive of going back to non-self-cleaning. And if there's going to be short-life-span electronics involved, then I may as well opt for a relatively inexpensive "disposable" conventional stove. Nuts. Thankfully I don't have to decide for a while.

Lacanche Part 4

2005-05-15T19:34:00.000-07:00

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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