Lacanche Threads

Lacanche Ranges Part 12
Posted by anna_chosak (My Page) on Thu, Jul 22, 04 at 12:37
A follow-up to Part 11. Because we're going to need a home for all those pictures that will be coming in soon. And because more people will be asking questions. And just because we LIKE talking about Lacanches....

Follow-Up Postings:
RE: Lacanche Ranges Part 12
· Posted by: thougy (My Page) on Thu, Jul 22, 04 at 14:46
why doesn't lacanche offer a broiler as part of its gas ovens? don't a lot of people prefer gas broilers to electric broilers?

RE: Lacanche Ranges Part 12
· Posted by: anna_chosak (My Page) on Thu, Jul 22, 04 at 16:01
Is that true? I guess I never thought about it, but on consideration, electric ovens heat up more quickly than gas ones, don't they? And therefore the same would be true of an electric broiler over a gas one? Somebody please correct me if I'm wrong--I'm just musing out loud here.

RE: Lacanche Ranges Part 12
· Posted by: orchidluvr (My Page) on Sat, Jul 24, 04 at 9:41
Maybe the reason they don't offer a gas broiler is for engineering reasons (taking the gas line up to the top of the oven?) I do know that in the olden days, the gas broilers were all in the very bottom of the ranges - where Lacanche has their storage drawers. I remember it was a big deal to my mother when she got a "waist high" broiler on her gas range. That was about 10 years ago, I believe - and she paid a LOT for that range. I am wondering - those of you that are actually using your Lacanche - how do you manage to keep the top clean (under the burners)? What products do you use? It looks very visible to me, and I am *afraid*. Denise

RE: Lacanche Ranges Part 12
· Posted by: orchidluvr (My Page) on Sat, Jul 24, 04 at 11:03
Hey, I've got a question for everyone. My green Lacanche is a Cluny plus warming cabinet on the left side. What type of hood do you have or have you planned? It seems awkward with the 'business' of cooking on the right side, but a hood would have to cover the entire range to look right, I would think. I suppose a liner and custom hood would be the way to go? Input anyone? I will post a picture of my new range, but I have to get an account at Webshots first. Denise

RE: Lacanche Ranges Part 12
· Posted by: Momto4Kids (My Page) on Sat, Jul 24, 04 at 12:41
Denise, My range has WCs on both sides. The top of one of them has a cooking element, but the other side does not. Technically the hood only needs to service the cooking area, but for looks, I had the hood built to cover the entire range. Hope that helps! My range is not here yet, but my hood is done! Deb

RE: Lacanche Ranges Part 12
· Posted by: Pirula (My Page) on Tue, Jul 27, 04 at 14:07
Okay fellow Lacanche owners, can we talk hoods??? I know the technical spec requirements of hight and width. I'm thinking more aesthetics and brands..... Have all of you done custom hoods? Is VentaHood the general consensus? Anyone used Abakka? I really want quiet. Joel is determined to remotely locate the motor since we have an attic. Is that what you all have done?? Best, Ivette

RE: Lacanche Ranges Part 12
· Posted by: Otisina (My Page) on Tue, Jul 27, 04 at 21:00
Ok, all of these threads on Lacanche ranges really got me excited over the last several weeks. I am in the process of building a new home and desire the kitchen of my dreams. I had pretty much decided on a Blue Star until I saw a thread about the Lacanche, and yes I ordered the brochure and all to find out more. What I am really wanting to find out from all of you that have so satisfactorily written about your Lacanche's is, "how do you like cooking and baking with them?" I love to cook and most of my cooking is done on the range top, my desire was to have at least 5 burners which over the years I learned I really needed, and at all different sizes. I don't really bake but love to roast in the oven. I am seriously looking at going with the CLUNY since it seems to have the range top I require and even though the oven sizes are smaller than conventional ovens, as they say, too much space is wasted in them. Did any of you choose to also go with a wall oven of some sort, or does your range supply all the oven capacity you need? I am designing the kitchen on my own so I am scared but excited. The range/oven I choose is going to be the highlight of my kitchen and I always knew I didn't want a cooktop, no downdraft for me! The Lacanche seems to fit the bill for function and beauty, please tell me it's true? And, this may sound stupid since I've never owned something as grand as a Lacanche, do they need a hood, and why? As another thought, did any of you who purchased your Lacanches ever think about an Aga? It had fascinated me until I saw something about how much they cost, and the Lacanche is plenty enough.

RE: Lacanche Ranges Part 12
· Posted by: orchidluvr (My Page) on Tue, Jul 27, 04 at 23:02
Hi Otisina, Yes, I thought about getting an Aga, specifically the 6-4. Very lovely machines, but I do an awful lot of baking and the ovens are just too small! The Lacanche ovens are a nice size and I think they will be fine. We had full kitchen demo today so the old Jenn Aire is gone. I can't wait for the new kitchen to take shape!! I can't wait to get that Lacanche out of the garage! Denise

RE: Lacanche Ranges Part 12
· Posted by: anna_chosak (My Page) on Wed, Jul 28, 04 at 22:44
Hi Otisina! If you like roasting you will love the Lacanche (I sound like that old commercial for those fake perfumes, don't I?). I will state my baking position again: I find that if I'm making more than one tray of cookies at once, or multiple cake layers, that I have to rotate pans halfway through baking time. Just a minor drawback for me, not a dealbreaker. But I love roasting in the Cluny gas oven. Meats turn out just superb. I just picked up a standing rib roast for this Friday night, and I swear, I start salivating when I think of the perfect outer sear and interior moistness it will have. (And no-- hand to God--Art Culinaire is not paying me to say this. It's just that I truly love my Cluny.) The gas oven doesn't have an indicator light to tell you when it's come up to temperature, so you'll need to get an oven thermometer or get good at guessing by sticking your hand in. I preheat well in advance and so don't worry about it. You will definitely need a hood! We haven't remodeled the kitchen yet, but when we do, that hood is going to be the top priority for me. Oh, along with the new floor, the new fridge, new cabinets...uh....well...you know what I mean. :-)

RE: Lacanche Ranges Part 12
· Posted by: Momto4Kids (My Page) on Thu, Jul 29, 04 at 18:51
I'm sure I could have been declared clinically dead for about 10 minutes this morning!! A teeny, little ole fella driving the moving van was the only guy who came to deliver my 1,000 pound range!! There were only two other guys on site at the lot today. They muscled the crated range up onto a teensy roller dolly. Then they pushed it onto the truck's liftgate. The truck driver said it needed to move just 1/4 inch to get fully onto the gate. Well, you know that dolly had "shopping cart" wheels that go every which way. The guys tugged a little and it moved a lot! I was certain it was going to tumble off and onto one of the guys (taking out bricks along the garage wall on the way)! Whew! They moved it, clearing the way to lower the gate. Then the truck driver says "I'll let it go down slowly." He flips the switch and the gate and range dropped 2ft in about 1 nanosecond. Everyone gasped. I thought surely I had died right then and there! It was on the floor, somehow safely, in three seconds flat. There was one minor puncture in the crate (which you can see in one of the pictures). It turned out to be the front of the range (of course). But, alas, after uncrating there was no real damage! A door looks a little bent out of alignment as does the top rail, but easy-to-fix (it appears), minor things! It was only after I left the lot that I drew in my first breath. I was still "in shock" while at the house, I only took 3 pictures! Take a peek! My builder says they'll move it into the kitchen next week, so I'll post more later! But for now, come see my bling!! Deb
Here is a link that might be useful: Sully +2

RE: Lacanche Ranges Part 12
· Posted by: orchidluvr (My Page) on Thu, Jul 29, 04 at 19:06
Wow, Deb - What a fantastic range you have! It is gorgeous! I can't imagine how you must have felt when that lift gate went down 2 ft so quickly. I probably would have passed out! Congratulations! Denise

RE: Lacanche Ranges Part 12
· Posted by: spacific (My Page) on Thu, Jul 29, 04 at 20:38
Wow! I can't wait to see the finished masterpiece.

RE: Lacanche Ranges Part 12
· Posted by: sixpak (My Page) on Thu, Jul 29, 04 at 20:48
Darn it I was all set to order my AGA six-four and then I started reading this thread and looking at pictures of the Lacanche and I really like them both. So tell me, did you all order from a dealer in the US or the UK? What is the price range? Why do you all think they are better then the AGA? Thanks all

RE: Lacanche Ranges Part 12
· Posted by: Zolablue (My Page) on Thu, Jul 29, 04 at 21:13
Oh, no, Deb. I don't think its big enough. LOL! That is super. What a gor-gee-gous hunka machine! Now that is some serious pressure to cook up a storm. Can't wait to see it in "the spot". Congratulations and I'm so happy it arrived well. :o)

RE: Lacanche Ranges Part 12
· Posted by: Pirula (My Page) on Fri, Jul 30, 04 at 5:09
Hey Zola! Please, pretty please give us an update? Did the cabinets go in as planned?? Ivette

RE: Lacanche Ranges Part 12
· Posted by: AnnaLeeF (My Page) on Fri, Jul 30, 04 at 9:49
Deb, it is outrageously wonderful. You must have 2 or 3 cooks in the family planning to simultaneously man those powerful hobs. What a stunning kitchen you are going to have in a few months, with the island repeating the elegant black of the Lacanche. Architectural Digest or Fine Homebuilding should be running a spread on this project. I have to say those pictures are so great; I feel as though I was in your garage, holding my breath myself. Otisina and SixPack: There is just one distributor in the US, where we all purchased our Lacanches. It is Art Culinaire in Woodinville, WA, less than an hour from Seattle. They are very helpful to customers, potential and current, and have an incredible product. No digital wizardry, just reliable old fashioned basics for cooking. On pricing - there are different sizes and configurations to select from, but we found our 40" was less expensive than the 48" Dual Fuel Wolf we considered. Can't comment on cooking yet, not hooked up.
Here is a link that might be useful: Lacanche in USA

RE: Lacanche Ranges Part 12
· Posted by: sixpak (My Page) on Fri, Jul 30, 04 at 9:52
I'm going to my appliance store in Sacramento today because I think I remember seeing one in there. I'll let everyone know if they carry them along with prices. I wish we could order these ranges from overseas I bet they are alot less $$ over there.

RE: Lacanche Ranges Part 12
· Posted by: anna_chosak (My Page) on Fri, Jul 30, 04 at 12:08
Deb, see my post in your blingbling thread! YEAH, Zola, where are your pictures???? SixPak, I am also a fan of the Aga (the conventional kind). Can't comment on the six-four as I ordered the Lacanche before I got a chance to see the 6-4. We did see a four-oven Aga at Expo and my husband absolutely hated it. The ovens don't really seem to seal when you shut them (maybe that was just on their demo?), and he didn't like the idea of it being on all the time, and losing the stored heat when you use the hob on top rather than using a steady source of fuel. I know the six-four is a different creature entirely, and maybe none of that would be an issue...just telling you why we chose the Lacanche instead. For me, they were aesthetically equal. We're very happy with our choice. I'm not sure you'll be able to see one in an appliance store; don't confuse Lacanche with La Cornue! However, Art Culinaire will be happy to arrange for you to see one in an owner's home. Lacanche is less expensive overseas, but if you arrange to buy it there and have it shipped, it won't be UL-listed. That's a can of worms I chose not to open. :-)

RE: Lacanche Ranges Part 12
· Posted by: Teresa_B (My Page) on Fri, Jul 30, 04 at 14:55
Anna, Thanks for mentioning the difference of La Cornue and Lacanche. After reading these posts, I truly did not realize there were two different range companies. Did you look into the La Cornue at all, or just decide on the Lacanche based upon the looks and reports? I'm also wondering, what is the typical amount of time that one should allow for ordering a Lacanche? Thanks everyone for all your great posts and for keeping this alive. Regards, Teresa B.

RE: Lacanche Ranges Part 12
· Posted by: anna_chosak (My Page) on Fri, Jul 30, 04 at 15:15
Teresa: La Cornue is a LOT more expensive....what I think of as ultra-high-end, whereas the Cluny was more comparable in price and function to a Wolf or Viking. I'll be the first to say that La Cornue ranges are stunningly beautiful; they're just not in my league price-wise! As far as timeline goes, I ordered mine in December and got it in May, but if you're in a tearing hurry, I think they have some on reserve that would be quicker to ship to you. AnnaLeeF provided a link upthread to Lacanche; here's a link to La Cornue. Once you've seen both side-by-side, they're easy to tell apart (I once saw a Lacanche in a book on French decorating, and the caption said it was a La Cornue!).
Here is a link that might be useful: La Cornue

RE: Lacanche Ranges Part 12
· Posted by: AnnaLeeF (My Page) on Fri, Jul 30, 04 at 15:46
I think I've hear $30,000 to $80,000 on LaCornue. At those prices, you should be able to drive them, in addition to cooking on them!

RE: Lacanche Ranges Part 12
· Posted by: Teresa_B (My Page) on Fri, Jul 30, 04 at 16:13
Anna, Thank you for sharing information on the differences between the two companies. Like you, for $30,000, I should be able to drive it! Teresa

RE: Lacanche Ranges Part 12
· Posted by: AnnaLeeF (My Page) on Fri, Jul 30, 04 at 22:15
Make that heard with a d - haste makes waste.

RE: Lacanche Ranges Part 12
· Posted by: anna_chosak (My Page) on Sat, Jul 31, 04 at 13:13
Update on the gas oven in the Cluny: I've posted before that there's no indicator light (like there is on the electric oven) to show you when it's come up to temperature. Now, I've been cooking on mine since last September, and last night I had a supreme DUH! moment regarding this. At the bottom of the ovens, there's a drip tray covering the heating elements which has one largish hole in the middle and two smaller ones to the sides. I realized last night that when the gas oven is heating, you can see the blue flame through the two side holes. When it's at the right temperature, those flames turn off. That's how you know when it's sufficiently preheated. (You can always see a blue flame through the middle hole.) Like I said...DUH! ;-)

RE: Lacanche Ranges Part 12
· Posted by: NotSuperWoman (My Page) on Sun, Aug 1, 04 at 21:23
We're in the preliminary planning stages but I thought I'd go looking around for ranges. I am so glad I found this thread and looked at the pix and specs of the Lacanche. I thought I was leaning toward the BlueStar, but I have just been stopped in my tracks. We have not decided exactly on the style of the kitchen, but are thinking sort of colorful, eclectic, indoor/outdoor feel, using a mixture of materials like concrete, brick, stainless, wood or painted wood. Maybe like the "urban red" (or black counterpart) kitchen shown in the Thermador website linked indirectly below. I am trying to get a sense for Lacanche colors in context and I was wondering if anyone has a link to pix of Lacanches in different styles of kitchens? Thanks.
Here is a link that might be useful: Thermador Featured Kitchens

RE: Lacanche Ranges Part 12
· Posted by: AnnaLeeF (My Page) on Sun, Aug 1, 04 at 22:36
NotSuperWoman, if you move up this thread by about nine postings to my earlier post with the "Lacanche in USA" link and click, then go to "Gallery and Testimonials" at the top of that page, you can find installed ranges of various colors. Also click on Anna's very first posting in this #12 thread which will take you back to #11, where you'll find more info & pictures, I believe. Warren's georgous recently finished kitchen is linked below. Since I don't know how to auto-link more than one at a time, copy and paste http://www.pbase.com/equistroke/kitchen to get to Amy's stunning kitchen. If you go to the Gallery, you should find several others.
Here is a link that might be useful: Warren's Kitchen

RE: Lacanche Ranges Part 12
· Posted by: kitchengirl (My Page) on Mon, Aug 2, 04 at 0:54
Hi everyone, I will call Art Culinaire tomorrow with questions, but could you give me some recommendations on the best configuration for a Cluny? And do I understand correctly from reading previous posts that one can order one gas and one electric convection oven? Also, I believe Anna said she felt it was necessary to turn her cookie sheets midway thru cooking -- is that in an electric convection oven, and what size pan are you using? I would like to know if my 17-7/8" x 13" half sheet pans would barely fit, or would I have to go down to a jelly roll pan at 15-1/2 x 10-5/8"?? I really enjoy doing large quantities of roast veggies in winter, and would need to do 3-4 jelly roll pans for a dinner party for 8, not optimal -- the larger pan is much more efficient. Perhaps there is a European pan size that maximizes the oven space otherwise?? This is finally why I had to give up on the Aga 6-4... Thanks for any advice! joan

RE: Lacanche Ranges Part 12
· Posted by: kitchengirl (My Page) on Mon, Aug 2, 04 at 1:06
Oops: I forgot to ask about the broiler: what type of mechanism is it, and does it do a steak or salmon fillet nicely? Thanks again! joan

RE: Lacanche Ranges Part 12
· Posted by: Pirula (My Page) on Mon, Aug 2, 04 at 6:51
Joan: Yes you can get the Cluny with two gas ovens, or two electric ovens (with or without convection in each), or one gas and one electric oven (with or without convection). The convection has a small premium, I think it's less than $500. The broiler is in the electric oven. No clue how well it works, other than what owners have said here, which is GREAT!! Ours is just rerserved. Waiting for that glorious day when we return from overseas and can start our remodel. GOod luck! Ivette P.S. By all means send AC an email and ask them for info. You'll get it in no time and it's very informative. Also, they're great about color samples, as many as you like.

RE: Lacanche Ranges Part 12
· Posted by: anna_chosak (My Page) on Mon, Aug 2, 04 at 15:22
Joan: What I mean by rotate the pans is, if I have, say, three cake layers in the electric oven, I have to switch the bottom and top ones halfway through. (You could use the electric and gas simultaneously to avoid this, I suppose.) I'll do an experiment with cookies tonight using two trays at once and see if I have to rotate; it seems I did before, but maybe I'm just hallucinating that. I'll also measure my pan sizes and post them for you.

RE: Lacanche Ranges Part 12
· Posted by: NotSuperWoman (My Page) on Mon, Aug 2, 04 at 15:51
Thanks AnnaLee. I'll start browsing.

RE: Lacanche Ranges Part 12
· Posted by: kitchengirl (My Page) on Mon, Aug 2, 04 at 16:19
Anna, Thanks, I'd appreciate hearing about the pan sizes you are using compared to my 17-7/8" x 13" half sheet pans, which I'm beginning to expect will not work, as I looked back at Zolablue's great photos and info in Thread 11 where she said the interior was 18" deep... Also: are most folks opting for convection or not, and why? Does the fan take up a good 2-3" of the 18" depth?? Thanks all - joan

RE: Lacanche Ranges Part 12
· Posted by: kitchengirl (My Page) on Tue, Aug 3, 04 at 18:10
Hi everyone: Did I stop the conversation with my seriousness, or did the work week begin?? Despite calling Art Culinaire 2x, I still haven't heard back b/c Stan is on vacation and perhaps Tom is sick -- frustrating, b/c we'd like to get this decision behind us, yes or no. Please, if anyone can give me more info on actual pan dimensions you can fit (max!), and electric convection pro or con, I'd be grateful. Thanks! joan

RE: Lacanche Ranges Part 12
· Posted by: cooking_SB (My Page) on Wed, Aug 4, 04 at 12:43
Kitchengirl: I purchased a cluny + 1 (one gas/1 elec) because I wanted the warming cabinet and could not go any larger. I do however bake a great deal so I opted for an under counter single dacor convection oven as well. My alternate choice was to go to a sully with one elec convection oven. It is true the fan in the convec decreases the depth by about 3 inches. With the sully the oven is wide enough that you can turn the sheet pans. I cannot speak to the performance of either because I have not installed is yet. We are probably 6 - 8 weeks away. FYI..I ordered 1 gas/1 reg elec but my range was delivered with an elec/convec oven. AC offered to replace it, I decided to accept it. Overall AC has been very responsive to me thus far.

RE: Lacanche Ranges Part 12
· Posted by: Ellene613 (My Page) on Wed, Aug 4, 04 at 13:41
So this is where all the technicolor range people are hanging out... NotSuperWoman: FYI, BlueStar will custom enamel-paint their ranges to order. I'm getting one in cobalt blue. Happy cooking, Ellene.

RE: Lacanche Ranges Part 12
· Posted by: kitchengirl (My Page) on Wed, Aug 4, 04 at 21:43
Hi all, I've had 2 good discussions with AC and think it is likely I will purchase a Cluny asap. I was thinking to purchase sight unseen, but my DH (read "ornery" or "man of reason") pointed out that it would be an expensive mistake if I did not cover my bases before purchase and try to see a Lacanche in person. Is there a kind-hearted owner not too distant from Riverside, CA that would not mind my taking a quick look? I don't think I would opt to head up to Woodinville for varied reasons. Perhaps others purchased sight unseen? Another techno question: what do people think about the back right (smallest) burner: is it good for low btu needs, with or without a diffuser? Or do most of you keep the simmer plate on the right as a matter of course? And: could anyone weigh in on the "Tradition" burners with the French top? I am in love with the idea, but worried about the radiant heat from the iron top being a lot hotter to stand in front of than the plain burner, and I always run hot when I cook! Well, actually, my husband reminded me that I am always hot... but I do love the romance of it and it is very tempting -- any thoughts?? Thank you! joan

RE: Lacanche Ranges Part 12
· Posted by: orchidluvr (My Page) on Thu, Aug 5, 04 at 9:02
Hi, Joan - Thought I'd weigh in here as well as email. I am the maven of half sheet pans and they do fit in the Cluny electric oven (not the convection), lengthwise, just barely. My husband thought I was nuts when I ordered my Lacanche sight unseen, too. I lurked on the appliance and kitchen forum for a month before I got up the nerve to order it. I felt as if, at that time, I knew the people contributing to this thread and I trusted them very much! I'm very happy I did, because now I'm the proud owner of a gorgeous green range! I understand from others that it is the talk of our little town. Good Luck! Denise

RE: Lacanche Ranges Part 12
· Posted by: NotSuperWoman (My Page) on Thu, Aug 5, 04 at 10:07
Ellene: Thanks for info about Blue Star. I will check it out.

RE: Lacanche Ranges Part 12
· Posted by: kitchengirl (My Page) on Thu, Aug 5, 04 at 14:29
Denise, Thanks a lot for measuring your oven, and also, letting me know you purchased sight unseen! joan

RE: Lacanche Ranges Part 12
· Posted by: sixpak (My Page) on Fri, Aug 6, 04 at 14:03
Okay, I have a stupid question. what is a french top? Thanks

RE: Lacanche Ranges Part 12
· Posted by: bnicebkind (My Page) on Fri, Aug 6, 04 at 18:04
I understand that the benefit to getting ovens with convection would be that you can cook like 4-5 trays of cookies at one time with none of them burning and not having to move the trays around. With this range, assuming one is gas and one is electric...would you loose the ability to cook several 4-5 trays of cookies at one time, and having none of them burn??? I really want to hear from those who actually own and are using this range, and hopfully have been using it for some time. Many thanks!

RE: Lacanche Ranges Part 12
· Posted by: kitchengirl (My Page) on Sat, Aug 7, 04 at 0:36
sixpak: A french top is a large cast iron surface built over a burner that offers a range of temperatures over its surface: highest directly over the flame and lowest at the four corners. One can place several pots on it and slide things over it to find the right temp -- great for sauces and simmering, but there is more radiant heat than with the same single burner of the same size. It is more intuitive than adjusting a flame under a pan. joan

RE: Lacanche Ranges Part 12
· Posted by: Momto4Kids (My Page) on Sat, Aug 7, 04 at 9:15
Brief update...here is my Sully in its "home." Some of you may remember months and months ago when I was trying to design the space for my range. I wanted some sort of alcove or some sort of way to showcase the range. I went around and around and this is where I ended up. A special thank you to everyone who gave me feedback! We're still a few months out from completion. I'll come back when the kithcen is painted and the hood is finished. But for now...
Here is a link that might be useful: Lacanche Alcove

RE: Lacanche Ranges Part 12
· Posted by: hedgerow1 (My Page) on Sat, Aug 7, 04 at 9:36
Hi all, just checking in to see what's up. Should have known that Lacanche would still be on page one! I have had a cluny with french top for almost a year. I love it more and more, and am way over trying to keep it pristine. Love the two ovens. Size has not been an issue with me. (ha!) Never had a gas oven before--it really is moist in there. The temp controls are a bit vague on the ovens--esp. the elec. one for baking. I've had to feel my way there, but have got the hang of it now. The back right burner goes pretty low--but still, it's a strong simmer. If I need a gentle simmer, I use a calphalon diffuser which I keep handy at all times. The french top is wonderful, esp. in winter. I have a maple cutting board which sits on top during the summer. The FT does throw heat, and it heats when you have the gas oven on for an extended period. I like that for warming plates and platters. In colder weather when I am making soups, stews etc, the FT is great. Also great when entertaining. Because it holds heat, you can turn everything off and put pots on top to keep warm for second helpings. The cluny is so beautiful that it makes a great sideboard. Guests love dishing things out from the french top. The plate takes a little time to heat up and, conversely, to cool down. Also, over time and with use, it becomes very dark and acquires a mottled look from spatters. Can't be helped. I just wipe it down with a bit of veg oil on a paper towel at the end of the evening. If you are someone who cares about "spotless", you might opt for the big burner and us a simmer plate. My husband and I were in Edinburgh last month, and were taking a postprandial stroll down a wonderful street in the Georgian side of town--Ann Street. The houses, with those long windows and wonderful front gardens with the iron gates, had their lights on so you could see in. And there, my dears, was our black cluny in a fabulous kitchen. I elbowed by husband, and we walked back to the hotel arm in arm with smiles on our faces. Let's face it, a stove is a stove is a stove. But if a Lacanche calls to you, answer. Best to all, Carol p.s.If anyone is going to Scotland and would like a few recommendations for nice restaurants and lodging, I will add my email to my page. There's a movement toward fresh local produce, artisan cheeses, etc. so one finds two and three star restaurants in the Hebrides. Weather is cool, people are nice, very few tourists and even fewer Americans. Exchange rate is a bummer. I was blown away by the awesome beauty of the landscape.

RE: Lacanche Ranges Part 12
· Posted by: AnnaLeeF (My Page) on Sat, Aug 7, 04 at 9:58
Deb - it's already spectacular! Carol - thanks for the feedback on usage, my CT neighbor! Not traveling until this kitchen gets done, but Scotland sounds wonderful.

RE: Lacanche Ranges Part 12
· Posted by: pamela1 (My Page) on Sat, Aug 7, 04 at 10:18
Deb--the range looks totally awesome! Glanced at your other photos and the house is coming along so well...lots of beautiful molding detail. (Hey, how will you finish off your hood?) Carol-- Yours is a perfect description of living with and cooking on a French range. They all seem to behave pretty much the same. You know, you can buff the french top back to a new patina, but then the process just starts all over again. While I normally mind perfect surfaces becoming imperfect, this doesn't bother me. There are times when I wish the oven would be more dead-on temp-wise, but we've all gotten too spoiled by digital temp-dialing, I guess. Pamela

RE: Lacanche Ranges Part 12
· Posted by: hedgerow1 (My Page) on Sat, Aug 7, 04 at 10:26
Pamela--I'm not so sure how dead-on those digital dials are anyway! Maybe the manufacturers are playing to our need for control. One of the nice things about reaching 50 is that you realize you can't control a lot of things--gravity, your children....it's rather liberating. Carol

RE: Lacanche Ranges Part 12
· Posted by: Pirula (My Page) on Sat, Aug 7, 04 at 10:29
Oh wow Deb...it is incredible. That is really gorgeous and unique an oh so special!! Can't wait to see the finished product. What colors are you planning for the walls and such? Ivette

RE: Lacanche Ranges Part 12
· Posted by: kitchengirl (My Page) on Sat, Aug 7, 04 at 11:12
Carol and Pamela, Thanks for your honesty: it is good to remember that it is a range, after all! So if you had the choice of French top or no to do over again, which way would you go?? My husband is from Italy so there is the obligatory big pot of pasta water almost daily, and I figure the French top works well to hold a corresponding sauce there on a back corner, probably after it is cooked, if it is a quick one prepared while the pasta cooks. And I think I'd like the pluses in Winter for simmering. Right now, we live in the desert, but it cools nicely at night year round. But I'm still afraid of the heat, yet I like the novelty and difference from having just burners and the food-holding/plate warming is very helpful, as well. How do you think having their smaller portable simmer plate left on the right side compares with a built-in French top?? There must be practical differences. Thanks a lot for any insights! joan

RE: Lacanche Ranges Part 12
· Posted by: hedgerow1 (My Page) on Sat, Aug 7, 04 at 13:34
Joan--The french top has a small round plate in the center which can be removed to put the pot in direct contact with the burner below. In that case, though, the pot bottom is a bit higher then it would be on the open burner and therefore takes a bit longer to boil, I think. Also, the remainder of the FT surface heats at the same time you have the pot on high so there is a lot of heat thrown. If you boil a large pot every day, you might not use the FT for that--you might use the largest right front burner which is what I do. I must say that I have not used my FT once since the summer began. We grill a lot so I've hardly used the stove at all. But I would not change because I look forward to fall and winter seasonal cooking. Those cooks who boil huge pots and use the wok frequently might appreciate the classique model more and get more use out of it. Gosh, it's so personal. Bottom line: heat is a factor every time you use the FT. The simmer plate might give you better options--use of that big open burner. Hope this ramble helps. Carol

RE: Lacanche Ranges Part 12
· Posted by: kitchengirl (My Page) on Sat, Aug 7, 04 at 14:05
Thanks a lot, Carol. Difficult choice! I know I don't get hot cooking in winter (unless I have hungry guests waiting and I am flustered...), so it is a ? of summer/winter tradeoff, plus the pasta pot. I'm used to a 15K burner on a small Viking, so that would be similar to the Front right burner on the Lacanche if I went with the French top. Thanks again for your personal insights. joan

RE: Lacanche Ranges Part 12
· Posted by: pamela1 (My Page) on Sat, Aug 7, 04 at 14:13
Carol's probably right. The only thing I can think to add is that using the burner with the add-on simmer plate meams the burner has to heat the grates AND the plate, and this will also throw a fair amount of heat too. You do sound like the sort of cook that would enjoy the plate, since you can cluster small pots on the warm top while you simmer a large stockpot for hours. My simmer plate (a different brand of French range) is set down into the range, and the plate is flush with the range top. It seems to radiate heat less than the raised plate, maybe because the burner is completely hidden down below and there are no side edges exposed and maybe because I can get the simmer down lower than the other burners because no ambient air can stir the flame. Is there any way you can see one of these ranges in use? It's pretty important when you're spending so much $. You can resell a car easily if it's not just right, but most of us have to live with these ranges every day for years. Art Culinaire should have someone within a reasonable drive I would think. Pamela

RE: Lacanche Ranges Part 12
· Posted by: kitchengirl (My Page) on Sun, Aug 8, 04 at 1:05
Hi Pamela, Thanks for your thoughtful response. Saw from your page that you are in VA - we just moved to SoCal from Williamsburg in January -- enjoyed many good years -- our first 16 of marriage -- there. I've asked AC about whether they could put me in touch with an owner in my area and they are a little reluctant, altho they should know I'm very serious. I told them that I would post here asking if someone would indulge me, but perhaps with summer, folks are busy or away, as I haven't heard from anyone. It is an investment and something I hope to enjoy for a very long time; I don't want to make a flip decision: my husband has a long memory for bad choices! joan

RE: Lacanche Ranges Part 12
· Posted by: Pirula (My Page) on Sun, Aug 8, 04 at 13:34
Hi Kitchengirl: I'm from NoVA too. Williamsburg is beautiful, we go there alot. How wonderful to have lived there for 16 years. Of course, Southern California isn't so bad either is it?? ;) AC was reluctant to set you up with an existing Lacanche owner? Hmmm, that's odd isn't guys? My understanding was that this was something they happily did. I was very lucky that one of our forum friends invited me to come and see hers during our R&R this summer. I hope someone here does the same for you. I'll keep my fingers crossed for you! Ivette

RE: Lacanche Ranges Part 12
· Posted by: goodfun58 (My Page) on Sun, Aug 8, 04 at 14:10
Kitchengirl, I live in Camarillo, I have a Lacanche cooktop/rangetop in SS/brass trim. It is still in the opened crate but you are welcome to come see it. At least you will be able to see the top and the quality. Sue

RE: Lacanche Ranges Part 12
· Posted by: Momto4Kids (My Page) on Sun, Aug 8, 04 at 15:30
Joan- I, too, am surprised there would have been any hesitation on AC's part. I thought Stan was going to be away on vacation until mid-August. Did you speak with him or someone else? Perhaps Stan is the one who makes such arrangements. I don't know. If you come back east, you're welcome to see my range. It's a Sully, though, and the oven cavities are slightly large than those of the Cluny, I believe. My range is not up and running yet, either. But in the next few months! Deb

RE: Lacanche Ranges Part 12
· Posted by: spacific (My Page) on Sun, Aug 8, 04 at 16:20
Kitchengirl, If you can wait for about 4 weeks, we should have our Cormatin installed by then. We're in San Pedro. Right now it's still crated in a warehouse.

RE: Lacanche Ranges Part 12
· Posted by: cooking_SB (My Page) on Sun, Aug 8, 04 at 18:13
Kitchen Girl: I'm in Montecito (just south of Santa Barbara) and have a cluny + 1. Unfortunately, mine too is still in it's crate and will not be installed for about 6 weeks or so. If you are still interested and in the area you are welcome to see it.

RE: Lacanche Ranges Part 12
· Posted by: NotSuperWoman (My Page) on Sun, Aug 8, 04 at 22:01
Ellene (if you are still on this thread) or anyone else who knows. Ellene had mentioned that Blue Star will custom color ranges to order. I haven't been able to find info about this. Does anyone know of a link or catalog? I want to be diligent and check this out, although my heart is already with the Cluny, so it might just be busy work. (Like when I saw my wedding dress the very first day I went out shopping -- but still had to go to a dozen stores and try on 25 more dresses before buying the one I first saw).

RE: Lacanche Ranges Part 12
· Posted by: Ellene613 (My Page) on Sun, Aug 8, 04 at 22:53
NotSuperWoman: I spend a lot more time checking out the BlueStar threads than Lacanche, but happened to catch your post here and so am responding here. I feel like an interloper on this thread as I have no interest in getting a LaCanche, although in many ways the two ranges are similar. To answer your question: Yes, BlueStar will enamel paint custom colors. Best to call them directly -- they're small enough so you can actually speak to the company owner, Chip Bilger, or engineer Brian Scheuring, about anything you might want to know. I have visited the factory in Reading, PA, to test the range, and have spoken to Brian several times on the phone. My plans are to order a 48" range which they will custom enamel the exact color of my choice. I will be having a Vent-a-Hood shipped to them which they will paint at the same time. You can call BlueStar directly at 610-376-7479. Brian's extension is 127, or ask the operator for Chip. Although I mostly speak to Brian because many of my questions have been technical in nature, I think you should speak to Chip -- he's a real foodie like so many on this forum and thread. If you have any more questions about BlueStar, please post them on the BlueStar thread. And now, LaCanche fans, sorry for the interruption, and back to your regularly scheduled programming...

RE: Lacanche Ranges Part 12
· Posted by: kitchengirl (My Page) on Mon, Aug 9, 04 at 1:05
Thanks all for your quick response re. viewing a Lacanche. I think it may be that Stan typically helps put a potential buyer in touch with someone and he's on vacation. I've only spoken with Tom, and he said it was sort of a delicate situation, b/c there are as many people who are rather private as there are people happy to show their range to a prospective buyer and that he would put me on a list or let me know if an owner in this area comes to mind. I think I will definitely have to order this week if we go ahead, b/c given that factory production stops for all of August in France, delivery is now at the 2nd week of November! If we get our renovation done in time, I hope to do Thanksgiving for my mom and brothers. Having lived back East for the past 25 years (3K miles from my family), believe it or not, I've never roasted a turkey for a family Thanksgiving! joan

RE: Lacanche Ranges Part 12
· Posted by: Zolablue (My Page) on Mon, Aug 9, 04 at 17:36
We also purchased sight unseen which I know makes some people nuts to hear. We try to research things extensively and we did purchase some very big items without having seen in person including the Lacanche, the cabinets, the sinks and faucets. We are overwhelmingly happy with them all. Having said that we have not yet installed those things so I can’t report on function. Sadly, there was a tragedy in my contractor’s family last week and we have been delayed further and although he is getting back this week I’m not going to even ask about our schedule because frankly I don’t care anymore. It will get done when it gets done and his well being is far more important than this kitchen could ever be to me in my lifetime. About some of these issues, I must say I do not think the way many of you do. Must be something wrong with me!!! :o) I don’t care about the oven size as I LOVE the small ovens. Upon the arrival of our Cluny I tried everything I owned and found nothing that did not fit including a large enameled (those spotted things) roaster. I also feel that those ovens will be more a benefit due to their size because of heating the smaller space and I’ve also never had two ovens so VERY excited for those. Plus one gas and one electric - how can ya beat that! I don’t think about the temperature inside the ovens not being really accurate. Hmmm, I just bake or roast away and when it is done it is done. I must become more chef like and learn but for now I’m pretty happy with a hot cavity to cook in and as long as I don’t catch myself on fire with those burners on top I’ll be a pretty happy camper. (I do have fear of leaning down to look at a knob setting and WHOOSH my hair is on fire. Oh Lordie how my mind works! LOL. As for the French top – had to have that one! I felt why have a French range and not try out the FT! We love simmering sauces and I have a friend who first turned me onto Lacanche a few years ago that said they were known for their exquisite ability to very slow simmer things. How fun, I thought! And I look forward to learning a new way to cook as I’ve never cooked on gas for real and this is just another new thing to learn and enjoy. But we are VERY adaptable people. We love to try new things and you sometimes just don’t know what you might be missing if you don’t give a new thing a chance. :o) Deb, your range looks fabulous in its spot! Can’t wait to see more. Carol – SO GREAT to hear from you!!! I’m so happy you love your Lacanche so much and wonderful hearing about the use of the FT – sounds like such fun. Pamela, I did not know you could buff those FT’s back to original but leave it to you to know that information! I also think it will be wonderful to have the patina on mine that shows it has been lovingly used. Heck, I’m getting white marble counters so I am going to have to learn to love patina a lot I think. :o) Joan, also I wanted to mention that in considering which model you like if you get the FT you have all the other burners exposed for use but if you opt for the Classique thinking that you’ll just used the 2-burner simmer plate that only leaves you with the FT and the other 2 burners. That may not be a problem however in how you cook and I am not here to sway you towards the FT just because I have it. I also did buy the grill for the center burner in case we ever had the occasion to want to switch it with the FT. Not sure if that will prove to have been a good idea yet either. :o) Just to prove we have actually started installing cabinets here is a not yet fully installed shot of Lacanche but it gives you the idea. LOTS left to do - LOTS. :o) Oh, and please note I say it is probably 1 - 1/2" further forward than it will be installed but may be even closer to 2".
Here is a link that might be useful: Lacanche in its new space...

RE: Lacanche Ranges Part 12
· Posted by: AnnaLeeF (My Page) on Mon, Aug 9, 04 at 19:54
ZOLABLUE - been worrying about you! Nice to get a report and EVEN nicer to see the first ever photo!!! That stainless range is soooo beautiful (never have seen another brand of stainless that takes on so many shades of color), not to mention the ABSOLUTELY GEORGOUS FLOOR!! Love the handles and the cabinets are going to be great. What a bright, beautiful room it is becoming! Very sorry to learn of your contractor's problems. You are such a good and understanding soul. I am with you. We are adventurous cooks, but do not have high power & performance expectations of our equipment. We simply love the romance of it. Hang in there!

RE: Lacanche Ranges Part 12
· Posted by: kitchengirl (My Page) on Tue, Aug 10, 04 at 0:59
Zolablue: Thanks a lot for your response and great photo: gorgeous kitchen! Don't know what you will end up doing with the grout color in your beautiful stone floor, but it actually works well with the stainless Lacanche. LOVE the inquisitive little face at the edge of the photo! joan

RE: Lacanche Ranges Part 12
· Posted by: Pirula (My Page) on Tue, Aug 10, 04 at 3:08
Zola: You've got a heart the size of Texas my dear. God bless you. It's looking gorgeous as you know..... I totally agree with you regarding the size of the ovens. I think smaller is actually better as its less space to warm up, very little waste. Seems much more efficient. Also, I'm adaptable too. I'll use pans that fit, and I suspect that most pans will fit. I really thought the ovens were a nice size when I saw them. But I also certainly understand where avid bakers or roasters with very specific pans would want to ensure they fit. I'm also of the "cook it till it's done" just keep checking, mentality. So the lack of perfect accuracy on temp doesn't bother me either. I've learned that recently especially with the egyptian gasline that, well, sometimes WORKS! and sometimes doesn't work so well. oy. Pamela: If you could, please share the buffing technique. while I am fine with a patina'ed french top. I know I am going to want to get it back to good from time to time. Adventurous chefs unite!! Ivette

RE: Lacanche Ranges Part 12
· Posted by: Guinness (My Page) on Wed, Aug 11, 04 at 10:20
Great kitchen pictures!! Amazing. One of these days we will get around to posting ours. I have a question about use. We have been using our Lacanche for a few weeks now - we love it. It took a while to season the grill and griddle plates. We LOVE the griddle plate and use it constantly. For those of you using the griddle plate, how are you cleaning it? Are you moving it to the sink or cleaning it on the stove? We have tried both, but it is heavy to move. I put a saddle on the sink which is great to perch it on. I have cooked with cast iron for years and, contrary to some purists, I use a bit of soap and hot water, rinse and put back on the heat to dry then add a thin layer of oil. Also, the griddle plate has a similar issue with cleaning in the grooves. Has anyone found any special tools for this? I was thinking of trying to get to a restaurant supply store to take a look at their tools for griddles and grills. For those of you thinking of ordering or installing, we LOVE the stove. The burners have alot of power. The middle burner is great for big pots. Our only slight issue is that our large Alclad pot is almost too small - it has to be lined up just so to keep from tipping. We use the warming cabinet for most meals - keeping things hot, warming up tortillas, plates and such. We have not used the simmer plates yet. I need to keep unpacking the kitchen to find all my toys.

RE: Lacanche Ranges Part 12
· Posted by: sixpak (My Page) on Wed, Aug 11, 04 at 11:39
Guiness, What do you mean about the middle burner being to large? I'm thinking of ordering the cluny, I really want the Sully, but I can afford the Cluny. If you get the french top can you still use the grill or griddle? How long did it take you guys to get yours? Thanks.

RE: Lacanche Ranges Part 12
· Posted by: dmsb (My Page) on Wed, Aug 11, 04 at 11:40
Hello all -- I've only posted a few times, about a month ago when I ordered up my provencal yellow cluny. But I check here frequently -- it has become a bit of an addiction, as I'm sure many of you will understand. Zolablue -- so nice to see pictures of your kitchen at last. It's looking lovely. The cabinet in the distance looks like cherry? You have an interesting mix of woods, and the stainless cluny has a very soft look amidst your colors and textures. Interesting -- I don't think the same could be said of a stainless range in a wolf/viking/thermador/dacor brand, as they all have so much more industrial a feel/look. Just makes me all the happier to think that I, too, will one day have a graceful lacanche sitting in my own kitchen. I am on the verge of ordering cabinets -- I am still leaning strongly towards a painted white finish, with my oak floors and the creme limestone ceasarstone counters, though from time to time a medium-stained cherry vision also crops into my brain... I have two bids so far from what feel to me like high-end cabinets (cwp and quakermaid) and am expecting a bid on some Cabico's this week, as well as one from Ken at Cabinetry Direct. I also came across a store in San Francisco that is importing cabinets made in china -- at a fraction, literally, of the cost of any other cabinet I've ever seen (with the exception of Ikea, with whose prices they compete). They are plywood construction, (though I fear not dovetailed at the drawer-fronts). The price tag is so astoundingly low, ($4,300) for 6 lowers, one tall pantry cabinet, and 5 uppers, 3 with glass the other 2 without, that I cannot help but entertain them, too. Have any of you seen such a thing? Any thoughts on the other cabinet companies I'm considering would be immensely appreciated, too. Best wishes to all! And here's a photo of those chinese made cabinets.
Here is a link that might be useful: chinese made cherry cabinets

RE: Lacanche Ranges Part 12
· Posted by: Guinness (My Page) on Wed, Aug 11, 04 at 14:51
The grill and griddle (as well as the separate simmer plate) set over two burners. We have the Volnay - we set the grill or griddle over the left hand two burners and the simmer plate over the right. They set over the grooves in the burner grids (not sure of the correct name). They are all very heavy, so where and how you clean them (and store them) is a consideration. We happen to have a tall narrow cabinet right by the range which is perfect for storage. The grills and griddle work great. The large center burner has the burner grids which surround the burner. Smaller pots could not be used very easily, but even our large stock pot is almost too small. I don't have the French top. I live near AC, so I visited the showroom and looked at it. It looks interesting,and I am sure over time that you could master the use and find it very handy. But, I don't think you could have the large center burner for wok use if you have the French top on a Volnay or Cluny. I view the French top similar to the old style AGA's which are always on. Over time, I am sure one can learn to cook wonderfully with these devices. However, I don't spend all day in my kitchen because I work full time - so a simpler range is better for me.

RE: Lacanche Ranges Part 12
· Posted by: Eileen0 (My Page) on Wed, Aug 11, 04 at 15:43
I've been researching Lacanche ranges and now I'd love to see one. I'm interested in the Volnay, but any model would do. I'm leaning toward the Volnay because I have a wall oven that's staying put in our remodel, and I'd love to have a warming oven now that my sons are erratic teenagers. Is there anyone in the Greater Washington, DC or Baltimore area who might be willing to show me their range? I'd bring a nice bottle of wine! You can email me at my listing on Garden Web. And is is true that the Volnay w/gas oven doesn't have a broiler? That would be a disaster for me as I'm sooo looking forward to a gas broiler. Thanks very much. Eileen0

RE: Lacanche Ranges Part 12
· Posted by: Momto4Kids (My Page) on Wed, Aug 11, 04 at 16:39
Eileen-I'd be happy to have you come see mine. It is not, however, hooked up. At least you'd get to touch it, open doors, etc, etc. If you look mid-way up this thread, you'll see a link to a picture of mine. I'm in NoVa, about 30 minutes west. Email me. Deb

RE: Lacanche Ranges Part 12
· Posted by: sixpak (My Page) on Wed, Aug 11, 04 at 17:08
So is the french top always on?

RE: Lacanche Ranges Part 12
· Posted by: Zolablue (My Page) on Wed, Aug 11, 04 at 18:07
Ivette, adventurous in your case is an understatement! You're such a sweetie, thanks for the comments. dsmb - yes, that is a cherry armoire that is still in pieces but I think it is such beautiful wood. We are thrilled with how it looks and have gotten so many comments on the finish and color. It is called Pennsylvania Cherry and the window seat is also in that wood. You can see more of that color if you look up ArtTeacher's kitchen in the gallery as her island and armoire are also Pennsylvania Cherry by QCC. Sorry, I don't know anything about the cabinets you mentioned. You might want to post that on the Kitchens forum and you'll probably get lots of info there. sixpak - No, the French top is only a large, heavy piece of cast iron that sits atop that large 18,000 BTU burner. I'm posting a picture below to my range where you can see it more closely and note that the entire FT is removable which I did not originally understand. Also, of note is that if you remove the manhole cover (what is the proper term for that piece) you can see that you are as close to that burner as if it has the grates surrounding it so I'm not sure I understand how you can't get as much heat from it that way as on the Classique. As I've said I'm not that savvy about ranges so maybe I am missing something but the FT is on the same height level as the grates to the sides.
Here is a link that might be useful: Closeup French Top

RE: Lacanche Ranges Part 12
· Posted by: sixpak (My Page) on Wed, Aug 11, 04 at 18:07
Did you all know that there will be a price increase in september? Not sure what it will be, but I will be putting my order in soon.

RE: Lacanche Ranges Part 12
· Posted by: Momto4Kids (My Page) on Wed, Aug 11, 04 at 18:24
sixpak-I placed my order in May 03 for a July 04 delivery to avoid that price increase. I don't know how far out you are, but don't hesitate to order WAY in advance. I think Pirula and Zolablue did the same thing. Deb

RE: Lacanche Ranges Part 12
· Posted by: spacific (My Page) on Wed, Aug 11, 04 at 18:38
Dmsb--- I'm the other Provence Yellow Lacanche around here (ours will be installed in the next 3-4 weeks...I hope). We're having custom made painted white cabinets with white honed marble counters. In the adjoining family room area, our entertainment center will be in a cherry finish. I think both look nice with the yellow, but very different looks. Sorry I have no info on your Chinese-made cabinets. Just thought I'd chime in. As it makes me smile to know another yellow range is out there somewhere.

RE: Lacanche Ranges Part 12
· Posted by: Zolablue (My Page) on Wed, Aug 11, 04 at 19:21
I placed my order officially March 7, 2003, and my Cluny arrived May 29, 2003. It has been sitting around as we had difficulty finding a contractor otherwise at that time I thought I was right on time ordering when I did. I don't regret that I had it so early except for being anxious. My warranty will start once it is installed and AC stands behind their ranges so I would not hesitate to order early. :o)

RE: Lacanche Ranges Part 12
· Posted by: dmsb (My Page) on Thu, Aug 12, 04 at 0:45
Spacific, I'm smiling that you're smiling that two provence yellow lacanches are coming, one for you, one for me.... Your light, airy feel with the white cabs and the honed carrara sounds just sublime. How exciting to have installation looming so soon! Up here at my own home half my basement has been ripped away and excavated and where the garage used to stand there is now a massive hole with "forming" walls getting ready for foundation to be poured. None of this has anything to do with the kitchen, which is just the modest part of the work we're undertaking, and will not begin until part way through this larger addition. So my own lacanche will not be operational, I'm guessing, until end November or mid-December. Do please post pictures once you have some progress! It's awfully nice to have this little community out here in cyberspace lauding the triumphs and lamenting the setbacks. Hopefully more of the former than the latter!

RE: Lacanche Ranges Part 12
· Posted by: Pirula (My Page) on Thu, Aug 12, 04 at 5:38
*slurrrp" (sorry, I was drooling over spacific's kitchen). No the FT is not on all the time. But it does take a while to warm up and a while to cool down. It's not an instant on/off heat source like the gas burners. Goodness yes I have ordered WAY in advance. Ordered in May of 04 for a "who knows when" delivery. I'm not even in the States at this point. But we're scheduled to return in August 2005 so I suspect I will take delivery in Fall 2005. How's THAT for "in advance"?? I'm not remotely concerned about it. It was the right decision for us and I am soooo glad we made it! Ivette

RE: Lacanche Ranges Part 12
· Posted by: Momto4Kids (My Page) on Mon, Aug 16, 04 at 20:11
We've inadvertently gotten two threads going. I hope no one minds, but I'm going to link to the other one. I don't want to lose this thread and all its information! Too bad they can't be merged!
Here is a link that might be useful: Lacanche Owners Thread

RE: Lacanche Ranges Part 12
· Posted by: kitchengirl (My Page) on Mon, Aug 16, 04 at 20:12
FYI: AC, in the form of Stan, called and put me in touch with a Cluny owner, so I hope to take a look this week, rather than purchasing sight unseen. As I'd begun to think, Stan is the man for such things, and today is his first back from vacation!

RE: Lacanche Ranges Part 12
· Posted by: nocalgirl (My Page) on Wed, Aug 18, 04 at 19:44
Dmsb- there was a thread a while back about those cabinets, though I am sure it is long gone. I wasn't paying enough attention to remember the overall impressions, but it might be worth posting again. We are in the same neck of the woods, so I would be very interested to hear what you end up doing on cabinets etc. Funny, there is a house in my neighborhood with the garage ripped off right now - do you happen to live in MP? Our project plans started with a kitchen remodel and has evolved into a complete gut of the house's public spaces. How did that happen? My Lacanche has been sitting in my mother's garage, where it will remain until March or April. While I didn't intend things to turn out this way, I guess I now fall into the "ordered WAYYYY in advance" crowd. That poor thing will have been sitting there for a year! Zola - so happy to see your progress. I know it hasn't been easy, but your kitchen is looking just amazing. Can't wait to see the latest pics! Glad everyone is doing well, Rachel

RE: Lacanche Ranges Part 12
· Posted by: spacific (My Page) on Wed, Aug 18, 04 at 21:40
Dmsb and Pirula, Thank you for the kind words. Our kitchen will be quite modest compared to many on this forum, but my idea is to go with the best materials, and just what we need, not more. Like many of you, we took delivery way early (purchased April 2003, delivered November 2003), but the way I looked at it was one less thing to keep mulling over. Too many decisions and my brain just goes tilt. An open invitation for anyone in the So.Cal. area wanting to see the Lacanche... we're still probably three weeks out for installation. Ann

RE: Lacanche Ranges Part 12
· Posted by: Pirula (My Page) on Sat, Aug 28, 04 at 3:24
bump.

RE: Lacanche Ranges Part 12
· Posted by: AnnaLeeF (My Page) on Sun, Aug 29, 04 at 10:10
Here is a remedial Lacanche installation question. I've been scanning old threads for a few hours and just can't find the conversation thread I have a dim memory of. When our GC came out to survey the work to be done, he mentioned that there would be a gap of several inches next to the wall behind the Cluny that he would have to fill & asked if he could use some of our soapstone across the back to fill that gap. I was planning to have the backsplash tile (whatever that will be) come all the way down, so this opens up design questions. However, his question rang the distant bell in my head and I just looked at the technical pages on AC's site and I see the "Island Spacer." Is that what everyone is using when installing up against walls? The name of the part is a bit confusing.

RE: Lacanche Ranges Part 12
· Posted by: Pirula (My Page) on Sun, Aug 29, 04 at 11:06
Hi Anna: Now I am confused too. A lot of people are using the island spacer, which bumps the range forward a few inches. But I thought it was because they didn't want the stainless steel backsplash that comes standard with the Lacanche. it's about four inches high, and interferes with decorative backsplashes. I thought the island spacer made up for it's lack of a backsplash protection by distancing the range from the wall. I was not aware that the lacanche needs to be far away from the wall. I'll double check and ask DH tonight. But i thought you allow room for the gasline and that's it. Ivette

RE: Lacanche Ranges Part 12
· Posted by: AnnaLeeF (My Page) on Sun, Aug 29, 04 at 13:20
I'd be interested in how others have installed re the spacer. Zolablue & Momto4Kids - are either of you hooked up yet? Are you still around - JamesK, Anna_Chosak? Guinness? Bosche? Hedgerow1? The tech page mentions that the "spacer meets UL clearance & stove ventilation requirement only if a heat-resistant backsplash is installed on wall above cooking surface." The spacer does appear to have vents along its horizontal surface, so I am assuming that if our GC inserted a thick soapstone block back there instead, it would prevent the heat from being directed upward along the back wall & possibly spell trouble. If this spacer is as necessary as it now seems, just not sure why AC lists it as optional. Any guidance would be appreciated. Ivette, in looking at the back of the Cluny, we are also guessing that this spacer allows adequate space for the large electrical connection plug to snuggle between the range and the wall.

RE: Lacanche Ranges Part 12
· Posted by: Zolablue (My Page) on Sun, Aug 29, 04 at 13:54
Anna, I have a great piece of information I received directly from AC and I asked if I could post it here and then I simply forgot it. Sorry. Let me go find it and post as it is really great info and will help many of you. I bought the island spacer because I do not want that 4" metal piece sticking up on the wall at the back. If you notice Lacanche in magazine photos you will not see that SS backsplash either. So you buy the island spacer which they make in WA and AC sells to you for around $150. It sets the range back from the wall an additional 2 3/4". As all this time went by I had started to worry that our clearances would be tighter than we wished so I had second thoughts about using that spacer. I had emailed AC to ask if we indeed must use that spacer and the answer is an emphatic yes! Let me go find that info and I'll post back. Hold on...:o)

IMPORTANT Island Spacer Info...
· Posted by: Zolablue (My Page) on Sun, Aug 29, 04 at 14:03
Per Art Culinaire in reply to my email (copied here with permission): "...your email was passed on to me concerning you not wanting to use any Backspacer Vent. We hear this alot and I really have to emphasize that you need to use it. If you have opted not to use the factory provided 4" Backsplash Spacer Vent, you need to also have a non-flammable surface (flame guard) above the cooktop surface when using the Island Backspacer Vent. There are several reasons that you must have that 2 3/4" space at the rear of the range and I'll try to explain. 1) Heat Guard - You mention the safety factor in your email and it is definitely true, you need to keep the hot surfaces of the oven and cooktop away from all flammable surfaces. The rear wall of the oven (which is the back of your range) gets as hot as the oven itself. The oven chimney also needs to be positioned away from the wall. Using a Backspacer Vent gives a needed safety barrier from the wall and prevents that wall behind the range from becoming carbonized over time which is a real fire hazard. 2) Air Intake - The Spacer Vent allows air circulation/flow to the gas burners and gas oven which allows for proper operation and performance. It is critical that all of gas burners and gas oven have the proper mix of oxygen in order for them to work as they were designed. If you cut off the air, you impede their ability to work properly and perform the way you expect them to. This space becomes even more critical if your design calls for zero clearance on each side of the range. 3) Exhaust - The Spacer Vent promotes the removal of waste heat and other by-products from the gas oven. 4) Protects Cabinets - You mention that you want to place the range closer to the wall (probably to keep your range from sticking out ) but the Spacer Vent will protect the cabinets on each side of the range by pushing the range out past the end of the cabinets. You want the oven door seals to be out past the cabinet depth of 24" to 26". This will protect the cabinet finish from heat and fumes that come from the sides of the oven door over time..."

RE: Lacanche Ranges Part 12
· Posted by: AnnaLeeF (My Page) on Sun, Aug 29, 04 at 14:03
Good - thanks, Z, for looking! When you come back to post, could you also remember how long it took for the spacer to reach you. I want to have all parts ready for the GC so we don't snarl up the installation schedule. LOL - as if there won't be a dozen other details that have escaped our notice & will pop up!

RE: Lacanche Ranges Part 12
· Posted by: Zolablue (My Page) on Sun, Aug 29, 04 at 14:21
Anna, my post and yours must have passed at the same time so look above and there it is! I ordered the spacer from AC and it came in a week. It only took the time necessary to get it to me UPS - no big deal. :o)

Zolablue Comes Through Again!
· Posted by: AnnaLeeF (My Page) on Sun, Aug 29, 04 at 14:45
Great! Thanks for clearing this up for us. I hated to complicate our already painful process of selecting a backsplash without having an unexpected block of soapstone to deal with behind the range. Beyond that, I would really hate to have safety problems behind the stove after the remodel. Hope you are making swift progress this week on that geogrous kitchen. You must be ready to start cooking again, whether or not all the work is done.

RE: Lacanche Ranges Part 12
· Posted by: Pirula (My Page) on Sun, Aug 29, 04 at 14:58
Wow Zola! That is realllllly helpful. Thank for posting it! Ivette

RE: Lacanche Ranges Part 12
· Posted by: Zolablue (My Page) on Sun, Aug 29, 04 at 15:00
No, nothing has been done here for the past several weeks except about a day's work to enable the marble fabricator to come template. I think contractor is planning to come next week to finish installing the cabinets - the armoires. We are so close but yet so far away. Marble lead time was 4 - 6 weeks and that was 2 weeks ago so your guess is as good as mine. It has been an exasperatingly long renovation and for many reasons our job has not been the norm. Hanging in there though. :o)

RE: Lacanche Ranges Part 12
· Posted by: AnnaLeeF (My Page) on Sun, Aug 29, 04 at 16:34
Oh, how awfully disappointing and so inconvenient to daily living! Maybe it is just those unknowns that explain why the contract with our GC allows them up to 4 months to complete the job, when it seems so straightforward and doesn't involve moving walls, doors,or windows. We are going to start removing cabinets next weekend, so that the contractors can install a new ceiling, fill in extra floor tile and get gas & electric moved across the room starting on the 15th, with cabinet installation scheduled for about October 1. DH wants to have a big election night party on Nov.2 , but I am not comfortable that we will be totally out of kitchen chaos by then. Besides which, our friends are bitterly divided over the election and I don't think this is the year to have them all in the same room. At least half of them will be upset, regardless of outcome. I feel safer having a Thanksgiving dinner - maybe we can resolve backsplash selections by then.

RE: Lacanche Ranges Part 12
· Posted by: kitchengirl (My Page) on Wed, Sep 1, 04 at 0:58
AnnaLeeF: I, at my husband's "encouragement", asked Tom at AC the question about using our heat resistant countertop material (to be granite or soapstone) rather than the island spacer behind the range. He said absolutely yes, as long as it is vented and the same 2-3/4" deep as the island spacer or 4" tall spacer that comes with the range. So your contractor could place a 2-3/4" strip of soapstone with vents back there, if he has no problems routing the vents. My husband doesn't like the idea of purchasing the additional spacer, even if it provides a much cleaner look...

RE: Lacanche Ranges Part 12
· Posted by: Momto4Kids (My Page) on Wed, Sep 1, 04 at 6:51
kitchengirl-How will you attach your spacer? Mine is much longer than most, so I guess my situation in unique. ??? Right now, my range is just pulled out from the wall for the spacer, which I already have. The spacer will fit in the space and be attached to the wall and the range. I also have soapstone countertops. If I put a piece of soapstone back there, I'd need some kind of supports to keep the soapstone from dropping straight to the floor. I guess it would be framed out to hold the soapstone? I wouldn't be able to secure it to the wall or the range. It seems more complicated than the spacer. How are you doing this? Soapstone, however, would seem to be easier to keep clean to me, so do let me know. I might be interested in using it, too. Is my builder planning to attach the stainless spacer wrong? Uh oh. Thanks. Deb

RE: Lacanche Ranges Part 12
· Posted by: AnnaLeeF (My Page) on Wed, Sep 1, 04 at 10:05
Thanks for enlarging the discussion, kitchengirl and Deb. Just to clarify my own situation - our contractor wants to insert the soapstone vertically, not horizontally, to fill the gap. As in a 4 inch tall s.stone backsplash behind the range itself, thus changing the flow of the overall backsplash. I could appreciate more having a flat horizontal piece of soapstone,like the spacer is, which you may be thinking of, not sure. I just don't want to work in a 4 inch tall anything, unless we were to take it all the way across the counter. Interesting that Tom says we could opt for stone instead of the spacer. But how do you vent through it/around it?

RE: Lacanche Ranges Part 12
· Posted by: Momto4Kids (My Page) on Wed, Sep 1, 04 at 10:54
AnnaLeeF-At first glance, I don't really mind the spacer. It's horizontal, with the grooves for venting. It seems very easy to install. However, I think soapstone would be easier to keep clean than stainless. So, I'm a bit intrigued by the idea. I agree, I don't want anything going UP my backsplash, which is why I opted for the spacer. It's not very expensive and looks a lot cleaner. I also can't imagine how grooves can be cut into a 2 3/4" width of soapstone (presumably 1 1/4 inch thick, like a countertop) without cracking the stone. It's so soft. As I think this through, I think I will stick with the spacer...and a big bottle of Windex! It seems far simpler. Deb

RE: Lacanche Ranges Part 12
· Posted by: kitchengirl (My Page) on Thu, Sep 2, 04 at 1:39
Deb and AnnaLeeF: I personally like the idea and simplicity of the island spacer; it is my husband's idea (woodworker and handyman extraordinaire) to consider the stone spacer... It would lay flat, not 4" tall, and as Deb pointed out, one must route vents out of a thin strip of stone, which requires skills or equipment. My husband dislikes the thought of spending ~$150 on a piece of vented stainless, but hasn't really considered the trouble and time it takes to develop an adequate substitute -- anyway, he seems to love this kind of thing (I don't!).