Lacanche Threads

Lacanche Ranges - Part 16
Posted by Zolablue (My Page) on Wed, Dec 1, 04 at 13:36
Thought I would continue this as we'll need it. :o) dmsb – Don’t fret too much. You have the good fortune of having your Lacanche being in the hands of the good people of Art Culinaire and they will make this so worth your wait. Again, I cannot stress enough how great these people have been to deal with and they will not let you down. I know around the holidays things get slower but the weeks will pass in no time and you will be graced with a WONDERFUL range that give you so much pleasure for years to come. Just hang in there a little longer. :o) anna – thanks for that cake info. I’m going to do some of my own experiments as I find this fascinating and I’m learning so much. I’ve never had so much fun cooking in my life. I’ve been ecstatic about the half-sheet pans and I’m using them all the time just to put casserole dishes on when baking so they can run over on that instead of the Lacanche drip pans. I’ll be roasting my turkey either this afternoon or tomorrow and I am so anxious to see how it compares to years past. I have to say that the second time I baked those wonderful brownies I was making for neighbors they came out perfectly in those flimsy Reynolds baking containers so I think that says a lot about how the Lacanche oven bakes! The next test will be in my new 18 x 13 pans – gosh, can you believe how excited I am about those silly large pans. Hehehe… Kitchengirl – January is not very far away! Pretty darn exciting you are so close and almost unreal how this year is almost over.
Here is a link that might be useful: Lacanche Ranges - Part 15

Follow-Up Postings:
RE: Lacanche Ranges - Part 16
· Posted by: Cohiba767 (My Page) on Wed, Dec 1, 04 at 20:15
We're finishing up our kitchen after being without one since March. Complete remodel and basically centered around the LaCanche once our kitchen designer suggested a LaCanche. Still have to do the VAH build out and get some panels up on the refrigerator and appliances. But... we're cooking on the Cluny!!! Its the first time we've had gas so my wife was a little trepidatious about the first couple meals. No need to worry as everything turned out great. Can't say enough good things about Art Culinare and the Seattle gang. Like so many of the LaCanche fans, we've had our Cluny+1 since May '03 in the garage awaiting the design and construction. Now that its in, we're pretty excited.

RE: Lacanche Ranges - Part 16
· Posted by: orchidluvr (My Page) on Wed, Dec 1, 04 at 22:21
Sorry to hear about your problems, dmsb. I seem to remember that Warren had problems with his Cluny upon delivery, too, and everything was fixed to his complete satisfaction. I'll add a link so you can see Warren's beautiful kitchen, with Cluny. It is one of my favorites. Denise
Here is a link that might be useful: Warren's kitchen

RE: Lacanche Ranges - Part 16
· Posted by: AnnaLeeF (My Page) on Wed, Dec 1, 04 at 22:26
Zola: how are you progressing with the renovation? I know you are having fun cooking, but you are not quite done with the total project yet, are you? Cohiba, great to hear you are up and running with that Cluny +1. Pirula: Just think, now November 05 is officially LESS than a year away. Not long at all. The months in your countdown will start to fly by after January comes. Kitchengirl: the skin was actually a beautiful golden brown. I think I will try one in the Cluny this weekend. Traveling does not leave you with turkey leftovers for those great sandwiches. Saw an old clip of Julia Child saying that turkey sandwich "slavered with mayo on white bread" was her favorite part of TG. dmsb: just the thing we all dreaded! We squeeked by unscratched and very relieved. Good news is that AC will bend over backwards to make it all right for you. anna_c: thanks for sharing the cake baking experiences. That is so helpful and will guide my own oven selection in baking.

RE: Lacanche Ranges - Part 16
· Posted by: lisa02 (My Page) on Thu, Dec 2, 04 at 1:04
I'm not interested in this apparently amazing bargain-- but in my search for a gas range on the SF Bay Area CraigsList I found this: ***Unique Lacanche (french style) range stove*** - $3000 (menlo park) This could be an awesome find for someone...
Here is a link that might be useful: ***Unique Lacanche (french style) range stove*** - $3000 (menlo park)

RE: Lacanche Ranges - Part 16
· Posted by: dmsb (My Page) on Thu, Dec 2, 04 at 1:14
Thanks to you al for your encouraging comments. I have so many, massively many, things on my plate right now that I haven't the energy whatsoever to be concerned about the lacanche -- which isn't to say I don't anxiously await its (re)arrival -- I am just confident (based largely on all your reports that indicate I ought to be so) that Art Culinaire will indeed make it all right, and that all in all, it will turn out to be a not too terrible delay. I am down to choosing the lighting, and making some last minute (to be installed well after-the-fact) cabinet additions for the family room/entertainment area of our kitchen. I left a spacce for the tv at the end of the cabinet run, a space of 83" from the end to the wall, and had planned to put a simple tv stand there but now we're thinking we ought to have (isn't marketing amazing) one of those flat tv panels, and if we do that, then we need to wall-mount it, and if we do that, then we have to build a false wall for it in order to recess it and run the cables in the recess so they are lost to the eye. A girlfriend once said to me, "The three most expensive words in remodeling are: might as well..." I ought to bill her for all the extras! She's so right. AnnaLee -- you'll be out this way (in the Bay Area) for the holidays -- wish I had a lacanche for you to be invited over to see! Pirula -- I am amazed at your dedicated remodeling from so very very far away and hope we will all hear about it when you're actually back home and seeing the progress on site. Zolablue -- your joy in your lacanche is just so infectious and giddy. How sweet. Kitchengirl -- I remember when we were both asking our initial lacanche queries out here on the forum around the same time, and we ordered roughly around the same time. I am envious that you will have yours so soon, but I don't begrudge you the fun of it! I look forward to hearing/seeing word of its arrival and installation. I personally picked up my 54" ventahood liner from the appliance place today (thank you! thank you! to my Toyota minivan, capable of carting just about anything!) and so I have proof that one day, a great big cluny+1 will reside underneath. Not really proof, but something like it. Cohiba -- I don't think I ever read of your kitchen up to now -- I am so curious about your own cluny+1 -- let's see the done deal!

RE: Lacanche Ranges - Part 16
· Posted by: postquake_angela (My Page) on Thu, Dec 2, 04 at 2:19
geez, lisa02, that is *so* tempting. And I already have a stove (vintage) sitting in the dining room waiting to be installed. Dh would literally kill me if I brought home yet another stove. I know I'll never see a bargain like that again. Hope this used Cluny finds a good home.

RE: Lacanche Ranges - Part 16
· Posted by: Pirula (My Page) on Thu, Dec 2, 04 at 8:09
AnnaLee: You know, I hadn't thought of that!! It IS less than a year away now! Whoo hooo!! DH wants to take sledgehammer to walls in October so..... THanks! Ivette

RE: Lacanche Ranges - Part 16
· Posted by: lisa02 (My Page) on Thu, Dec 2, 04 at 10:10
Angela- There was a La Cornue on CraigsList too... for $7K (from 20plusK)... I keep hoping I'll find my 36" with griddle pro-style for a good deal ;-) I should probably check daily! Lisa

RE: Lacanche Ranges - Part 16
· Posted by: postquake_angela (My Page) on Thu, Dec 2, 04 at 22:57
Lisa, where were all these used high-end stoves when I was looking for mine? I swear I checked craigslist every day. Last night I had a very vivid and detailed dream that I discussed the used Lacanche with my sweetie, and that we decided to get it. This morning I toddled over to the computer, ready to share the news with you all and realized -- doh! -- it was a dream! I'm going to try to talk my friends into buying the Lacanche and the Lacornue;) And for all you with real Lacanches, good luck with your installations. Can't wait for pictures.

RE: Lacanche Ranges - Part 16
· Posted by: Zolablue (My Page) on Fri, Dec 3, 04 at 15:06
I just roasted THE most scrumptious and MOIST mouth-wateringly divine turkey I've ever eaten. And "I" did it. LOL. Hubby also said, OMG, this is the best turkey I've EVER eaten! As I mentioned before we always roast our own turkey after T-Day since we go to my sister's house and there are no leftovers. Gosh, it was so much fun in the kitchen! Now, was it the gas oven, the recipe, or the cook...ME! Hehehe...seriously, it was an incredible recipe - Giada de Laurentis from FoodTV and I will make this one again and again. It is stuffed with fresh lemon and orange wedges, fresh onion wedges and fresh herbs. It has a butter and olive oil with herbes de Provence rub inside the skin on the breast and massaged into the entire turkey. Oh, the flavor of that thing and you should have seen the brown color! I was so pumped! :o) It looked just like when I watched her do it on TV. I also chose to place it in the roasting pan on some stalks of celery and carrots so that added to the extreme flavor in the gravy. I have never tasted anything like this and I'm not kidding. I thought of all you while I was stuffing my face and wished I could have reached out and given you all a bite. I also made a saged-bread dressing and creamy, buttery mashed potatoes (Yukon Gold, of course) and I baked Ina's recipe for pumpkin-banana mousse tart. OMG! YUM is all I can say. Everything was unbelievably delicious and I can't wait for leftovers tonight. :o) Just a little Lacanche cooking report from the field. LOL. (((VBG)))

RE: Lacanche Ranges - Part 16
· Posted by: kitchengirl (My Page) on Sat, Dec 4, 04 at 22:39
Zolablue: Loved reading your detailed post T-day Turkey experience! The entire menu sounds fantastic. (Maybe more so b/c our restaurant Thanksgiving dinner was a big dissapointment (in Palm Springs, CA -- no worries, next year will be a great home-cooked meal in a new kitchen and house). AnnaLeeF: please report on your turkey if you do it in the brown PAPER bag and Cluny's gas oven! Orchidluvr: are you hooked up yet?? Or should I say are you cooking yet on your Cluny +1? I'm interested to hear about your electric vs. electric convection ovens, as that combo was recommended to me by the cooking instructor/cookbook author who owns a "piano" version of the Lacanche.

RE: Lacanche Ranges - Part 16
· Posted by: Momto4Kids (My Page) on Sun, Dec 5, 04 at 10:44
I just baked 42 mini-key lime pies in the electric convection oven! Somehow my oven temp seems to have regulated itself. The only "mishap" is the few pies on the outer corners of my top pan and bottom pan seem to have collapsed. That's okay. I was rushing, sort of, and I made about 6 extra, knowing I was taking a chance. The rest of them look like they fared well. I did peek into the oven about 2/3s the way through the baking time. The pies all looked fine. Z...I roasted a turkey breast in the gas oven on Thanksgiving. I couldn't find your seasoning tips, so I winged it! The turkey was great and moist, but I'd love to find your seasonings again. How's everyone else? cooking_sb...ya cooking yet??!!

RE: Lacanche Ranges - Part 16
· Posted by: AnnaLeeF (My Page) on Sun, Dec 5, 04 at 17:29
Part range/part kitchen question: Anybody with a soapstone sink and a Lacanche? How do you protect your sink from the handling involved with the heavy griddle and grill plates? I have been looking for some kind of sink protection for those moments, but most matts and grids are not big enough. Think I may carry the heavy iron accessories to the stainless sink in the laundry room until I figure it out. When wet and slippery, I can see losing control of the item and gauging the sink.

RE: Lacanche Ranges - Part 16
· Posted by: orchidluvr (My Page) on Sun, Dec 5, 04 at 17:38
Hey, Kitchengirl - nope, not hooked up yet. But the electrician will be here this week, so maybe I'll be baking soon! I'll let everyone know how it goes. I'm obsessing right now about light fixtures. I needed 2 rather large ones, and finally found two antique brass 4-light fixtures that matched. But somehow, I'm not happy with how they look, my green and chrome Lacanche with this shiny brass light fixture above it. ARGH!

RE: Lacanche Ranges - Part 16
· Posted by: AnnaLeeF (My Page) on Sun, Dec 5, 04 at 21:56
Forgot to ask: what tool are you using to clean your Lacanche grillplate? A wire brush? Plastic bristles? KG- did not do the turkey after all - alone for the weekend. Saw your post as a reminder and went to Stop and Shop supermarket this evening. Could not find a turkey there, only chickens. How strange for December!

RE: Lacanche Ranges - Part 16
· Posted by: abqMOM (My Page) on Thu, Dec 9, 04 at 18:25
Did anyone notice the stainless La Canche in the Jan/Feb issue of Metropolitan Home? The owner described it as "cranky"!

RE: Lacanche Ranges - Part 16
· Posted by: pamela1 (My Page) on Thu, Dec 9, 04 at 20:26
AnnaLeeF-- I share your nervousness about all this iron apparatus and our mutually new soapstone sinks. I did drop/skid a large Calphalon pan along the bottom of mine and it fortunately didn't chip or scratch, only left some aluminum marks. But I know that edge chips are the worst threat. The only thing I have been able to think of is to buy two of the black coated sink wire protectors (from Linens n Things) and overlap the two in the bottom of the sink to try to cover the entire bottom. The other times I just keep one of the large size ones in the bottom. If you think of a better solution, I'd love to know. Pamela

RE: Lacanche Ranges - Part 16
· Posted by: kitchengirl (My Page) on Thu, Dec 9, 04 at 21:04
Orchidluvr: Worst case, you can take your antique brass and get them re-plated in chrome or nickel -- I did that with some door levers that only came in brass and nickle-plated them for the baths. What did your architect say?! I bet he hasn't seen them with the Lacanche yet... Did he feel okay about the chrome in the first place? We are a bit unusual in choosing the same green color + the chrome trim!

RE: Lacanche Ranges - Part 16
· Posted by: AnnaLeeF (My Page) on Thu, Dec 9, 04 at 22:35
Good news. After some weeks of waiting for delivery, our new VAH liner is installed and is pulling the smoke from the Cluny striaght up into the hood like a champion. We are waiting for final alterations to the cabinet box, which will require some new moldings and additional trim pieces. It was pulled out and repositioned for the new deeper liner, and thankfully it is operative, even though not 100% completed. Pamela, I bought 2 oversized, flexible clear plasic sink mats with overall tiny square holes for drainage from LNT a few days ago. Until I get a better solution for cleaning the grillplate, which we use daily, I drape one of the matts over the left counter, folded into the left sink. I place the other matt in the bottom of the same sink and wash, so that the two points of contact are protected from the heavy metal. It is still challenging to move these pieces because of their hefty weight, but we love both the grillplate and griddle.

RE: Lacanche Ranges - Part 16
· Posted by: kitchengirl (My Page) on Fri, Dec 10, 04 at 2:41
AnnaLeeF: is an old-fashioned dishpan a possibility for this grill & griddle washing issue? I used one in my last cast iron apron front sink for similar issues and parties when DH was helping and I wanted to be careful. Or is the problem protecting the sink edges really? And please tell us how & what you are using the grillplate for, since you say it's in daily use! Thanks! p.s. Glad to hear that the VAH is working, and working well!

RE: Lacanche Ranges - Part 16
· Posted by: AnnaLeeF (My Page) on Fri, Dec 10, 04 at 9:31
I am concerned about the sink/counter edge (understand the DH reference completely), but a portable dishpan would probably be a good idea because it would protect the bottom surface more if it slips around a bit. I could still drape the left edge to be safe. Thanks for the idea. Grillplate: this is giving my DH a whole new lease on life! We have a Viking outdoor grill, for he hates standing out in the winter elements to use it and loves grilled food. Last night we had marinated sea scallops -yum - and on another burner we used the Rogers Gray Italian Country Cookbook recipe for Spinach with Oil and Lemon (very simple - wet spinach flash cooked in hot oil with salt, pepper, (we add a hint of garlic) and lemon juice squeezed on before serving). The night before he grilled small lobster tails next to filet mignon, after marinating each. So there is some caramelizing going on and great flavor and great yuck to clean off. We love to grill fish, as well as steaks, but still in experimentation stage since we had a long pause for a good ventilation system. But we love seeing the straight column of smoke going up, up and away. And we can now continue our conversation which required raised voices with the Dacor.

RE: Lacanche Ranges - Part 16
· Posted by: kitchengirl (My Page) on Fri, Dec 10, 04 at 16:31
AnnaLeeF: How 'bout the sizzle/cleanup factor with the grill (particularly with DH at the helm)? My DH told me not to get the grill (I did anyway), b/c he knows I dislike the splatter issues. Even tho we are in SoCal and the Winter is mild, it gets very chilly at night (even below 40), as we are close to the desert, so I don't see either of us grilling outdoors November thru March, at least! I suppose you can't have great taste w/o the cleanup! Any consensus on the best way to clean up the stainless cooktop surface? Thanks!

RE: Lacanche Ranges - Part 16
· Posted by: orchidluvr (My Page) on Sat, Dec 11, 04 at 0:33
Hey, Kitchengirl - The antique brass is returned - it was just totally wrong, and the architect admitted it when he stopped by this week. He wants us to order from Rejuvenation Hardware instead, which is fine for us. After he saw the fixtures and heard how upset I was, he said: Well, you had a good day shopping! He's right, Materials Unlimited has an incredible number of fantastic fixtures. Some from France! But I couldn't afford those! I'll put their web site below if you want to browse. I didn't see any of the French ones pictured, though. The fixtures the architect recommends are brushed nickel finish. I think they will be fine. I hope. Denise
Here is a link that might be useful: My antique lighting store

RE: Lacanche Ranges - Part 16
· Posted by: kitchengirl (My Page) on Sat, Dec 11, 04 at 4:03
Hey Orchidluvr: We bought all our sconces for baths, halls and foyer from Restoration Hardware, Portland, OR, which specializes in period lighting for our last home that we built. This new (30 years old) contemporary doesn't permit that, tho, style-wise. Anyway, did you mean Rejuvenation, or Restoration?? Both offer some very nice fixtures. Restoration offers all sorts of choices/customization. You might check it out on-line. We are doing brushed nickel cabinet hardware from Rejuvenation HW, by the way (to go with the chrome and stainless Lacanche trim), and brushed nickel levers for all interior doors (contemporary 70's architecture...).

Oops -- this is the edited text
· Posted by: kitchengirl (My Page) on Sat, Dec 11, 04 at 4:04
Hey Orchidluvr: We are doing brushed nickel cabinet hardware from Rejuvenation HW (to go with the chrome and stainless Lacanche trim), and brushed nickel levers for all interior doors (contemporary 70's architecture...). We bought all our sconces for baths, halls and foyer from Restoration Hardware, Portland, OR, which specializes in period lighting for our last home that we built. This new (30 years old) contemporary doesn't permit that, tho, style-wise. Anyway, did you mean Rejuvenation, or Restoration?? Both offer some very nice fixtures. Restoration offers all sorts of choices/customization. You might check it out on-line.

RE: Lacanche Ranges - Part 16
· Posted by: cooking_SB (My Page) on Sat, Dec 11, 04 at 14:19
I know this is a lacanche thread and that is what brings us all together but I thought I would share another lighting source that we used in addition to Rejuvenation and Restoration. We were VERY please with quality of the fixtures and the selection. They also have a a great and unique shade selection and will alter lengths and finishes. It is Metro Lighting & Crafts the address is www.metrolighting.com Overall the the quality of their fixtures was superior to both of the others although we are very happy with our lighting from Rejuvenation and Restoration as well. Lighting makes a huge difference and as I have not shared any pix yet or even calibrated my black Cluny + 1, I can state without reservation that I am extremely pleased with my range. While we hosted Thanksgiving, I had just moved in 3 days prior so I catered most of it. I did however use all the burners and the french top and the ovens and the warming cabinet to prep and heat. I LOVED it and I love looking at it as well. Today I will do some baking so we'll see how that goes. I better get calibrating. I did get a Dacor wall convection oven as well for the really big baking jobs. I should have some photos soon, there's still some painting to be done! Another white "period" kitchen is on it's way to the gallery. Actually the perimeter cabs are painted white (with a honed absolute black counter) but the island and table is mahogany with a honed carerra marble counter and farmsink. Backsplash is honed carrera as well (3 x 6). Still a lot of blue tape left. We did opt to purchase Lacanche bars and brackets, the small ones in chrome and stainless to match the range and used those for the refrigerator pulls on the door panels. Two people have been referred here for a look see from Art Culinaire. I am becoming the central Calif coast showroom. I wonder if they liked what they saw? Good luck with the fixtures and Vive Lacanche! Meryl

RE: Lacanche Ranges - Part 16
· Posted by: orchidluvr (My Page) on Sun, Dec 12, 04 at 1:27
Kitchengirl and Cooking SB - thanks for the recommendations. I will take your advice and do some more "surfing" soon. I have to get going and order since the cabinet boxes and beams are going in next week (I hope!) Cooking, tell me more about the Lacanche bars and brackets you are using - this is new to me! I can't wait to see your kitchen! Denise

RE: Lacanche Ranges - Part 16
· Posted by: kitchengirl (My Page) on Sun, Dec 12, 04 at 1:28
Meryl, Thanks for the lighting resource. And looking forward to seeing your pictures! What are the Lacanche bars and brackets? I didn't realize they have some hardware available.

RE: Lacanche Ranges - Part 16
· Posted by: cooking_SB (My Page) on Sun, Dec 12, 04 at 18:21
IDenise & Kitchengirl: The brackets and bars I used are the chrome brackets on the oven doors of my cluny +1 (the smaller ones) and the stainless bars (That I had the contractor cut to length. I just had them installed on my fridge panels (I have a s/s GE monogram. I purchased them from Stan at AC. Don't recall the price. Sorry about the delay of the pix but I need to take them, then have my 10 yr old son download them to the computer and then I guess figure out how to attach them them or a link to this forum. Where are you Deb when I need you!! Just a technological dinosaur I am! Meryl

RE: Lacanche Ranges - Part 16
· Posted by: doubleyellow (My Page) on Sun, Dec 12, 04 at 19:27
My ancient stove finally died, or rather, it's therostat died, and now it has delusions of grandeur, getting hotter and hotter and burning everything in the oven. I can still use the burners, and I can trick the oven by turning it almost off, which makes the flame go lower, but I am taking it as a sign that it may be time to redo my kitchen. The stove worked fine for the 28 years I had it, but it was old when I moved in, so it is VERY old, so old that I have no idea of the brand--the nameplate is long gone. I am getting very interested in a Lacanache from these posts, but I live in NYC. Does anyone know of a place here where one can see an actual Lacanache, rather than a picture? And can they come with a gas broiler? I hate electric, and want an all gas stove.

RE: Lacanche Ranges - Part 16
· Posted by: Momto4Kids (My Page) on Sun, Dec 12, 04 at 21:17
Are you ever in the DC area? If so, give me a shout. I'm about 45 min west of the city. There are a couple in your area, I believe. Good Luck! Deb

RE: Lacanche Ranges - Part 16
· Posted by: AnnaLeeF (My Page) on Sun, Dec 12, 04 at 21:46
Double yellow: E-mail Stan at sales@frenchranges.com and he can connect you with a current owner in the City to see a Lacanche. Let him know if you would like to see a specific size range, as I imagine there would be a number of owners in Manhattan. If you want to travel, there are also a number in western CT, including ours, which we would be happy to show you. I believe you can get all gas instead of dual fuel, however, it seems the only broilers I have heard mentioned have been in the electric ovens. And, yes, KG, there are some splatters with the grill. Guess you can't have it both ways!

Cluny, too small???
· Posted by: chrislee (My Page) on Fri, Dec 17, 04 at 12:00
I posted some of these questions on the appliance forum and was advised by another to try this forum. We previously owned a Wolf range top with the grill (a real grill). We had used it often and were dead set on getting it along with the built in griddle and 4 burners on a new 48" range for our new kitchen. This grill was one of the most important features in cooking for us. Then I saw the Lacanche... Now I find myself the ultimate flip-flopper, thinking, I don't really need a true grill do I? I can just get a BBQ and stick it outside the kitchen door. And the griddle? Is there much of a difference between a built in griddle and and one you set on top of the burners? I don't know. Even though I will sacrifice the real grill and griddle, and may miss them, I am completely infatuated with the Lacanche ranges. Since I can only see these ranges in photographs, I am a little concerned with the size of the Cluny and it's ovens. Has anyone who owns one of these found the size of these ovens restrictive to the point they wished they got the larger Sully (which may be out of my price range)? Did you find any limitations that you may regret? Or will I be fine with the Cluny? I measured the cookie sheets I have now and realized they would not fit in the Cluny oven. The cookie sheets are 18 1/2" and I believe the oven is only 18" deep (or should I say shallow). I know I can find cookie sheets that are smaller, but it's just one more concern about the size. Am I falling in love with this extremely beautiful but possibly "shallow" new love? I know it's hard to speak negatively about something that is the pride of the kitchen, especially something so beautiful. I'm so in awe of their looks that I'm having a hard time being critical and don't even own one yet! Any opinions welcome. I know it's hard, but please be as non-biased as possible. Thank you

RE: Lacanche Ranges - Part 16
· Posted by: orchidluvr (My Page) on Fri, Dec 17, 04 at 22:02
Hi, ChrisLee - I know exactly where you are coming from, but when my Cluny arrived I went out and put my half sheet pan into it, and it fit in the electric oven with no problem (it doesn't fit the convection oven, though). The difference is that the Cluny oven isn't as wide as the oven I was used to (16 year old Jenn Aire) but it was deeper. I wish I could give you a better answer, but my Green Cluny +1 is not hooked up yet! I was thinking of the Wolf myself when I came upon the Lacanche and that was IT for me. I'm so happy with mine and can't wait to actually cook on a work of ART! Denise

RE: Lacanche Ranges - Part 16
· Posted by: RGB1000 (My Page) on Fri, Dec 17, 04 at 23:09
The Lacanche range is one of the most beautiful ranges I have seen to date. I made the mistake of showing it to my wife. From astethic standpoint it is well above the competition. The French ranges are all very beautiful and look like very well made also. True??? Wish we would have known about them earlier. We looked at AGA long ago but being a former Triumph owner I steered away from it. Is your love for them blind??? Do you overlook their faults?? Maybe one of you who had had one for a long while can give us some dose of reality.

RE: Lacanche Ranges - Part 16
· Posted by: kitchengirl (My Page) on Sat, Dec 18, 04 at 3:25
RGB1000: Love your reasoning about avoiding the AGA -- LOL! As someone who was so blotto over the AGA 10 years ago that my poor husband threatened to leave me if I bought one (and we lived in the South then), you can see where I'm coming from. Okay, so the Lacanche is a lot more practical than any AGA, but you ask a good question about love being blind. I believe the really LONG-term users may not check-in too often, although they do occasionally. I will admit (even before cooking on my new Lacanche), that I appreciate its novelty.

RE: Lacanche Ranges - Part 16
· Posted by: AnnaLeeF (My Page) on Sat, Dec 18, 04 at 12:38
Blind love? Faults? Each individual has their own interpretation of what features are desirable in an appliance. One size does not fit all. I believe the French philosophy behind the oven size is that too large a cavity IS a fault, that a smaller space to fit around the roasting pan creates a more humid environment and the roasted meats come out more moist with a nice crusty exterior. We've been grilling and roasting over the last month and and love the results, but your style of cooking has to determine what you select for your own kitchen. We are not frequent bakers of cookies and cakes, so I cannot comment on those results. Several current posters have been cooking for over a year on their ranges; perhaps they will respond soon.

RE: Lacanche Ranges - Part 16
· Posted by: RGB1000 (My Page) on Sat, Dec 18, 04 at 16:03
I was looking for things that people who have at least seen or better yet lived with one perceive as possible shortcommings. Sometimes these things have a cult following and no one wants to give any negatives...or a characteristic that another may see as a negative.

RE: Lacanche Ranges - Part 16
· Posted by: jdfuller1946 (My Page) on Mon, Dec 20, 04 at 12:15
We were thinking about the AGA Legacy, a 44" DF range. MARA1331 suggested we consider a Lacanche range. We are now looking Lacanche Ranges. They look very attractive but I wonder about how these hold up and perform. Do any of you have a 110 CM (43") version and experinece with maintainence and performance? Thanks so much for the great feedback so far! Jeff

RE: Lacanche Ranges - Part 16
· Posted by: Momto4Kids (My Page) on Mon, Dec 20, 04 at 14:29
RGB1000-I've only been cooking for about a month on mine. I have the Sully ovens. I have a gas oven and an electric/convection oven. They are perfect for roasting, baking, broiling. I have had no negative experiences yet, not that I expect any. Performance has been a dream. Some people may consider the fact that (1) there is no window to view the inside, (2) there is no light inside, and (3) they are not self-cleaning to be negatives. For me, those things don't bother me. As to the burners...I have a combination of sizes and the French top. All perform beautifully. I cook daily for 6 people...sometimes different meals for everyone! I keep the range running! Jeff, I haven't had mine long enough to tell you they "hold up" forever, but I can tell you it's a performer! Hopefully some of the loner-term owners will chime in here soon. Maybe you two can check with AC to find someone who lives near you so you can go see one in action. Good luck with your research!

RE: Lacanche Ranges - Part 16--Grill Plate
· Posted by: Momto4Kids (My Page) on Mon, Dec 20, 04 at 14:31
AnnaLeeF-I haven't tried my grill plate yet, but I'd like to over the next couple of weeks. Any helpful hints? Thanks. Deb

RE: Lacanche Ranges - Part 16
· Posted by: spacific (My Page) on Mon, Dec 20, 04 at 14:55
RGB1000--- For our space/budget/family requirements, I chose the smallest Lacanche, the Cormatin. After three months of heavy use, I couldn't be more pleased. The performance has been great for everything. I do notice with the heavy amount of baking I've been doing these last couple of months, that if I have I've stuffed the oven chock-full, I do need to pay attention and rotate pans when baking (we have the gas oven only). But for one pie, or a tray of brownies, the results are stunning. If I were a year-round heavy dessert baker, I would probably have gotten the electric/convection oven (or if I had the luxury, the two ovens). But I really can't think of one thing that I'm disappointed about. As others have mentioned above, I think the most important thing to evaluate is your own cooking style and what features you really need performance-wise and then choose accordingly. With the Lacanche ranges, you basically build to suit, so you can really tailor the model to suit you. What some people see as drawbacks, others see as pluses. I prefer not having alot of gadgetry (self-cleaning, probes, digital timers, etc.) so the Lacanche approach suited me. By the way, as for reliability, my Cormatin was delivered and sat in a warehouse for nearly a year before we were ready to install. When it came time to hook it up, it was a five-minute job with no adjustments, no problems, it just worked immediately. That pleased me immensely.

RE: Lacanche Ranges - Part 16
· Posted by: Zolablue (My Page) on Mon, Dec 20, 04 at 15:41
Hmmm, blind love? That's a good one. :o) For me it is pure love! :o) I've said this before but I love cooking on my Lacanche so much it even surprised me a little. I was always so positive about it especially once it was delivered. Like others ours sat in our house over a year before we were able to install it. The plumber hooked it up in a jiffy with no problems whatsoever and we've been rolling ever since. I think I underestimated not only the sheer joy of using it but how much it would propel me to try new and different things. I'd never cooked with gas before and I was stunned that I ever worried about learning. Easy as pie and so much more control than electric even with all that power. WOW! In the past couple months I've cooked and baked more new recipes than I have over the past two decades. I'm amazed at how wonderfully my food is turning out - truly! Even on things I need to rotate once during baking like brownies I made they come out heavenly and one time I even baked them in those silly Reynolds things you buy at the grocery store because I was too dense to realize the half sheet pans fit in the Cluny ovens perfectly so was putting off buying my pans. Even during that time I was not concerned in the least about what size of pans would fit as much as making sure I purchased the right things. The size of our ovens are not only more than adequate they are preferable to me and I think they are dynamite! I don't see a down side at all in the Cluny ovens and frankly I can't think of a thing I would wish to cook that I couldn't do in them. Even Tom at Art Culinaire roasted a 26 pound turkey in his and he has the photos to prove it. Not that it was his first choice to do so (lol) but due to his last minute shopping it worked out that way and his meal was gorgeous. It takes a different mindset to get used to the idea of a simple range like this with huge power...:o). I was a little worried before I saw my ovens but think about how most people use their them. You can have a big huge oven and bake mostly one small thing at a time more often than not. Do you ever worry you are heating a cavernous oven and wasting a lot of hot air. :o) The Cluny ovens are a very efficient size that is more than adequate. And more than that you have TWO ovens instead of one in a range not a lot larger than typical one-oven models. People love to say we buy these because they are beautiful and that may be the "blind love" part. But how long would we love these ranges if they didn't perform after going through the hell that remodeling is. I have always loved to cook but I wanted to REALLY love it and now I do and my Lacanche has added another level of joy to my cooking I didn't even realize I was missing. I would buy a Lacanche over again in a heartbeat. It makes me so happy. :o)
RE: Lacanche Ranges - Part 16
· Posted by: cooking_SB (My Page) on Mon, Dec 20, 04 at 15:48
Well I have been using my cluny + 1 for just under a month now, hardly long term use. I have used each and every burner plus the french top. Both ovens (1 gas, 1 elec convection) and the warming cabinet. I have been happy with all. Honestly i have not calibrated the ovens yet but I also opted to install a Dacor elec/ convection wall oven. That is where I do the bulk of my baking (with window, light, timers, numerous settiings and it's wide enough to fit my half sheet pans and wide cookie sheets) The cluny ovens I use for smaller tasks; chicken, pizza etc. I have enjoyed the warming cabinet and the french top although the latter will take some getting used to. I have made pancakes on the griddle and as you would guess the heat is greater in those areas that are right over the flames but it was certainly adequate and I would not have chosen an integrated griddle even if one was available. For my personal use I would need the sully (for it's size) if I didn't opt for the other wall oven but I really wanted the warming cabinet and didn't want the larger range. This way for the same $$ I could remote the the 3rd oven and I think get more bang for my buck. Then again, that's for my usage. Clearly as it has been stated here numerous times, different folks and different strokes. Having almost completed a COMPLETE house renovation I do have some "coulda, shoulda's" but the Lacanche is not one of them. I am VERY pleased with that decision to date and see no reason to anticipate any future problems. Meryl

RE: Lacanche Ranges - Part 16
· Posted by: frankoma (My Page) on Wed, Dec 22, 04 at 18:09
Has anyone noticed the red Cluny on a Food Network show called "Calorie Commando"? I don't know if the chef/host cooks in the ovens or not; I didn't notice a wall oven and like all TV chefs he works his magic on an island cooktop. So it may just be a prop, but oh what a prop!

RE: Lacanche Ranges - Part 16
· Posted by: spacific (My Page) on Fri, Dec 24, 04 at 0:20
RGB1000--- Can't help but gush. The Cormatin is the BEST! Two cheesecakes and I lost track of how many trays of cookies, and all came out perfectly, not a burnt edge in sight, every cookie evenly golden. I did think of a couple of the things folks have mentioned in the past as drawbacks. The oven temp knob is just marked in 50-degree increments, so setting the temp is not very exact and there's no oven window.

RE: Lacanche Ranges - Part 16
· Posted by: AnnaLeeF (My Page) on Sun, Dec 26, 04 at 21:25
Deb - a delayed answer to your question as I've been in SF, enjoying family holiday meals on our son's gas Wolf & watching him knead bread dough on the concrete counters in his fantastic new kitchen. No special tips on the Lacanche grillplate as far as we have experienced. We've tended to marinate meats and shellfish before grilling, so have not had real problems with sticking so far. Let us know how you like it. I am anxious to start cooking again at home.

RE: Lacanche Ranges - Part 16
· Posted by: abqMOM (My Page) on Mon, Dec 27, 04 at 13:33
I have been cooking on our Cluny steadily, for two months and have had no regrets. I roasted a 17 lb prime rib for Christmas lunch- it was my best yet. As others have mentioned, the gas oven made the outside crisp, yet the inside was perfectly moist. The Yorkshire pudding cooked beautifully as did all the other side dishes. I have no regrets purchasing the two oven Cluny over Wolf. I am looking forward to hosting New Years brunch for DH's family- All 40 of us! My once doubting husband is perfectly pleased. I overhead him telling friends to look at our range before buying Wolf. After a few demonstrations, my friend with a 48inch viking convection is seriously considering a Sully for her new home. We are in New Mexico, and if there are any people in the Southwest who wish to see or cook on a LaCanche, I would be happy to have you in our home! We cannot say enough about this fine range.

RE: Lacanche Ranges - Part 16
· Posted by: Claire_de_Luna (My Page) on Mon, Dec 27, 04 at 20:02
I thought you might be interested in how some high heat roasted chickens turned out in my Cormatin. I'm testing this whole Image thing, so bear with me...

RE: Lacanche Ranges - Part 16
· Posted by: orchidluvr (My Page) on Mon, Dec 27, 04 at 20:45
Claire, those birds look great!! You are making me hungry! I have to tell you that I was thrilled today to meet my fabricator (who is a real character). He took one look at my Green Cluny + 1 and said I love your range! I want to drive that thing to Florida! He's a keeper. Denise

RE: Lacanche Ranges - Part 16
· Posted by: Cohiba767 (My Page) on Sun, Jan 2, 05 at 22:01
We've pretty much moved into the kitchen. We still have some cabinet panel doors that are due to come in and we haven't chosen the backsplash or the pendant lighting yet (or the VAH style yet)...We were without a kitchen for about 8 months (never thought it would be that long) but we're loving the LaCanche. I put in radiant floor heating under the limestone and we really like that a lot more than we realized. Everything works like we hoped it would and the layout works well for our family. I've included a website for some of the pictures. http://homepage.mac.com/hayes767/PhotoAlbum7.html

RE: Lacanche Ranges - Part 16
· Posted by: spacific (My Page) on Sun, Jan 2, 05 at 22:48
Cohiba767... (by the way, my dh would love your screen name...) Your kitchen is lovely. We also put radiant heat under our slate floor in the kitchen/family room. Those are the things that make the remodel all worth it!

RE: Lacanche Ranges - Part 16
· Posted by: orchidluvr (My Page) on Sun, Jan 2, 05 at 22:50
Cohiba, your kitchen is beautiful! Good job! We are getting close - maybe cabinet doors this week?! I hope so! Denise

RE: Lacanche Ranges - Part 16
· Posted by: AnnaLeeF (My Page) on Sun, Jan 2, 05 at 23:46
Wonderful family-friendly kitchen, Cohiba! Envying your radiant heat floor - maybe we'll save that for the bathroom remodel. Nice floor plan and beautiful materials (esp. the stunning range)!

RE: Lacanche Ranges - Part 16
· Posted by: Pirula (My Page) on Mon, Jan 3, 05 at 3:58
That IS lovely Cohiba! Ivette

RE: Lacanche Ranges - Part 16
· Posted by: kitchengirl (My Page) on Tue, Jan 4, 05 at 13:36
Cohiba: Wonderful kitchen AND family, plus love the pooch (not a soft-coated Wheaten, is it?).

RE: Lacanche Ranges - Part 16
· Posted by: AnnaLeeF (My Page) on Thu, Jan 6, 05 at 21:21
To our burgundy rangemate abqMOM: that was so nice of you to invite prospective buyers over to cook on your range! This country is so full of generous people and you are certainly one of them! Claire: I kept waiting, but never saw an image of the high heat roasted Cormatin chickens. Is my monitor missing something?

RE: Lacanche Ranges - Part 16
· Posted by: Cohiba767 (My Page) on Thu, Jan 6, 05 at 21:28
Kitchengirl: Yes that is a soft coated wheaton. We have two of them (brother/sister) since we couldn't make up our minds on which one we wanted. They seem to like the radiant floor...we notice they lay over by the doors if they want to cool off and if it is a little too cold, they lay down right in the middle of the kitchen! We are really enjoying the LaCanche. We haven't used the french simmer plate yet (not really sure what to do) and we are amazed at how nicely everything is turning out. We really enjoy the LeCreuset on it....our contractor swears that his spagetti tastes better when we cook it for him...

RE: Lacanche Ranges - Part 16
· Posted by: dmsb (My Page) on Fri, Jan 7, 05 at 3:30
Cohiba -- I am so glad you posted oyur pictures! Lovely mix of cream and wood cabinets. Very nice sense of space, and the lacanche is just mouthwatering. COngratulations.

RE: Lacanche Ranges - Part 16
· Posted by: Claire_de_Luna (My Page) on Fri, Jan 7, 05 at 13:48
Anna, here's the PictureTrail link. I thought I embedded the picture...it shows up for me in the post. Maybe it's the browser. Cohiba, beautiful kitchen. I hope to heat the floors in my bathroom some day. It's great to know your dogs like them so much! Thanks for sharing the pics.
Here is a link that might be useful: High Heat roasted chickens

RE: Lacanche Ranges - Part 16
· Posted by: AnnaLeeF (My Page) on Sat, Jan 8, 05 at 11:42
Yum! Perfect for a cold wintry day! Thanks, Claire. Guess it is my browser since Denise was able to see the pix.

RE: Lacanche Ranges - Part 16
· Posted by: suzannews (My Page) on Sat, Jan 8, 05 at 15:02
I have been lurking here for a while but this is my very first post. We have been talking with Tom McKinnon up at Art Culinaire as we are in very hopeful to have a Cluny for our almost completed new home. I love what I see in the pictures, and a color sample is on the way, but have never made such an investment on pictures alone. Along with the construction and my three young children in school, I have no time to travel to Washington to see the range in real life. I was hoping someone in the Northern California Bay Area would be kind enough to show off their Cluny to me and put me at ease. I'm sure I will love it, but really must see one. I am in Los Gatos, CA. Thank you, and thanks also for all the wonderful posts. Suzanne

RE: Lacanche Ranges - Part 16
· Posted by: Claire_de_Luna (My Page) on Sun, Jan 9, 05 at 0:19
Suzanne, Tom should be able to hook you up with someone in your area. I don't think they offer unless people are seriously considering a purchase, but he was able to arrange an appointment for me to see a Lacanche in the town where I live. They are even better in person! The best part about seeing these in someone's home is hearing about it from the cook, and of course no one sells equipment better than a satisfied customer...

RE: Lacanche Ranges - Part 16
· Posted by: Bosche (My Page) on Sun, Jan 9, 05 at 0:27
Suznne, I've got a black Fontenay in Portola Valley I'd be happy to show you. Amy

RE: Lacanche Ranges - Part 16
· Posted by: dmsb (My Page) on Sun, Jan 9, 05 at 1:43
Suzanne, depensing on how soon you wnat to come to a decision, I would be happy to show you mine -- but it is only scheduled for delivery this coming week, and will not be operational until my backsplash goes in (prob. another 3-4 weeks). If you are still interested in a month or so, by all means email me and we could set something up. I am in Oakland. Obviously, Amy is closer to you, given that you're in Los Gatos and she's down in Portola Valley. Not to mention the fact that anyone lucky enough to have an invite to her kitchen is bound to be just blown away by it -- I have long drooled over the pictures of her kitchen in the gallery here, and can only imagine how spectacular it is in person. The only compelling reason to visit with someone other than Amy would be to see a cluny specifically. I will have a cluny+1 in Provencal Yellow (counting the days!). Best of luck in your decision.

RE: Lacanche Ranges - Part 16
· Posted by: suzannews (My Page) on Sun, Jan 9, 05 at 14:25
Amy That would be great. I was hoping to see a Cluny but I think seeing any Lacanche will be enough. Sounds like dsmb is getting the model and color I want but I really need to make a decision very soon (cabinets and surfaces are being designed). If you email me your phone number I will give you a call. I think you can email me by going to "My page". I was going to email you, but you don't have the email option on your page. Thank you so much, Suzanne

RE: Lacanche Ranges - Part 16
· Posted by: Rosemary05 (My Page) on Mon, Jan 10, 05 at 23:33
I am new to THS, my DH has been following this forum for sometime and now I'm hooked! We are building a new farm-style house and we are designing the kitchen. We were considering an AGA 44" Legacy range until someone from this forum said, why buy an AGA Legacy when you can have a Lacanche? So here we are looking for information on the Lacanche ranges. I have been to the website and received the brochures. Would someone please send me some of the threads discussed earlier on this forum? The differences in the prices on the two ranges is $5000 for the AGA and 7-8,000 for the Lacanche; is that consistant with the information that you have? Thank you for your help! Rosemary

RE: Lacanche Ranges - Part 16
· Posted by: Pirula (My Page) on Tue, Jan 11, 05 at 3:54
Wow!! That sounds WAY cheap for an Aga. The Lacanche is about right. Ivette

RE: Lacanche Ranges - Part 16
· Posted by: Sandyponder (My Page) on Tue, Jan 11, 05 at 9:52
Hello Lacanchers- I came across this link while searching for a sink I had seen in a Taunton Press kitchens book and thought some of you folks might be interested in it. The website is that of Diane Morgan, a cookbook author who lives in Portland, OR and whose kitchen was featured in Fine Cooking in 2003. Some of you probably remember her lovely kitchen sports an even lovier stainless Lacanche with 2 ovens and a warming cabinet. Anyway, if you click on the link and double click on the third pic down a box will pop up and you can play a video that shows Diane's kitchen and Lacanche. Tho I didn't have the audio turned on (I'm at work and I don't want my staff to think I'm sitting here obsessing about sinks, you know), the video shows her going over the Lacanche, talking about it, pointing things out, opening cabinets, etc., so it may be helpful to some of you who are considering a Lacanche. And while I'm posting, I have to say that this is probably the nicest thread on the appliances forum, all you happy owners go out of your way to help newbies and others considering a Lacanche. I was headed towards one myself until I came across a never used Garland 36", 4 burner and griddle, LP gas range in an appliance store in Watertown, NY and bought it on the spot. If I had not stumbled across the Garland at an amazing price, I would have gotten a Lacanche, and all of your input, advice, checking on racks, measuring pans, etc. is sincerely appreciated, even by us lurkers. Take good care, folks, and most of all, have fun. Liz
Here is a link that might be useful: Link to video clip of Diane Morgan's kitchen AND her Lacanche

RE: Lacanche Ranges - Part 16
· Posted by: Cohiba767 (My Page) on Tue, Jan 11, 05 at 16:09
My wife is trying to decide if the Cluny gas settings are too high (in heat). We haven't used gas in the past so this is all a new learning process (fun too). She feels that all of the gas burners (even the small ones) are too hot even when down on the lowest settings. We do have a french top but that burner is so large, that it keeps the plate really hot. Does one leave the small top on the french top on all the time (except for the wok)?

RE: Lacanche Ranges - Part 16
· Posted by: AnnaLeeF (My Page) on Tue, Jan 11, 05 at 21:00
Welcome, Suzanne, Rosemary and Liz! Good luck with your research, Suzanne. This is one purchase that few people regret, even purchased sight unseen. I did not see ours until it arrived; however, my husband visited AC, was smitten and bought it on the spot. Rosemary, I hope my e-mail was helpful on Monday. Liz, thanks for taking time to offer information, even tho you are a happy Garland owner and not considering owning at this time (there's always time to buy one in the future). Cohiba: your burners may need to be calibrated or adjusted. Our smallest burner goes down to a nice simmer level. We have not even tried our simmerplate accessory yet - shame on us! With the snow coming down tonight, it feels like good weather to do slow cooking, though!

RE: Lacanche Ranges - Part 16
· Posted by: dmsb (My Page) on Wed, Jan 12, 05 at 11:11
Just wanted to do what so many before me have done: exult that my Lacanche is sitting in the kitchen, uncrated -- unconnected as yet -- in all its provencal yellow glory! TOday it gets hooked up (how's that for speed-demon level? Arrives one day, gets connected the next?). I know so many have had their lacanches sitting pretty but unoperational for ages and ages as they awaited the point in construction/remodeling when it could finally be fired up. I will not be cooking on my lovely cluny+1 for a few more weeks, becuase we'll have to cover things up in anticipation of the backsplash installation and the hood, too, but when it get's hooked up today, I may not be able to resist a little playing around, despite the fact that I have only plywood for counters still...

RE: Lacanche Ranges - Part 16
· Posted by: suzannews (My Page) on Wed, Jan 12, 05 at 19:02
dmsb, Congratulations! I would love to see it. I sent you an email, Suzanne

RE: Lacanche Ranges - Part 16
· Posted by: AnnaLeeF (My Page) on Wed, Jan 12, 05 at 23:00
dmsb, Betcha cannot wait! Go ahead and play. Re plywood counters: I saw an old friend at a party Saturday. She is prepping her house to sell it and mentioned that she just added granite counters. Her kitchen was very fashionable and she has hosted many parties in her home. I asked if she had ceramic tile before, because I was a little foggy on that element. No, she replied, she has had plywood counters for the last 15 years that she had faux painted. I was stunned! So don't let plywood counters prevent you from playing with the Cluny +1!

RE: Lacanche Ranges - Part 16
· Posted by: anna_chosak (My Page) on Thu, Jan 13, 05 at 8:49
Woohoo, dmsb! Have fun! Welcome to Rosemary and Suzanne, and thanks to Liz for that link. (Your Garland sounds awesome!)

RE: Lacanche Ranges - Part 16
· Posted by: suzannews (My Page) on Thu, Jan 13, 05 at 19:21
Amy, Thank you for the invitation to see your Lacanche but I was lucky enough to see Dalya's today which happens to be the same color we were interested in. Seeing it made our decision an easy one. My husband just ordered our new Cluny. Thank you Amy! Thank you Dalya! Thanks all! Suzanne

RE: Lacanche Ranges - Part 16
· Posted by: Momto4Kids (My Page) on Thu, Jan 13, 05 at 21:05
Yahoo! Congratulations, Suzanne! How wonderful! Welcome, again, to our "family!" Deb

RE: Lacanche Ranges - Part 16
· Posted by: anna_chosak (My Page) on Thu, Jan 13, 05 at 22:22
Congrats, Suzanne! You'll love it! :-)

RE: Lacanche Ranges - Part 16
· Posted by: Zolablue (My Page) on Fri, Jan 14, 05 at 13:45
Hi guys! I haven't checked in for a while. We finally have our hood trim installed and we've been waiting for backsplash tile so we can actually install our Lacanche the way it is supposed to be in its permanent spot. Tile guy has actually been waiting on us now to finish painting it. :o) I still think my Lacanche totally ROCKS! I love it and I have made so many roast chickens stuffing them with lemons, thyme or oranges and rosemary and of course chunks of onion and garlic. To die for and MOIST cannot describe and perfect every single time in that gas oven. YUM! Electric oven baking everything so great as well. I cannot get over how evenly things seem to bake and how my food comes out so beautiful not to mention that range top - I simply love cooking with gas. We still just eat and giggle! Hoping to have more pics soon and one of these days actual "finished" kitchen pics. I have to get off my duff now and get my part finished and I admit I was really losing interest overall. To all getting your new Lacanches - ENJOY! It is the rockin' range and you will have so much fun preparing beautiful meals. I'm having the best time of my life cooking. :o)

RE: Lacanche Ranges - Part 16
· Posted by: kitchengirl (My Page) on Sat, Jan 15, 05 at 14:24
Zolablue: Please DO get back here with more photos of your kitchen as soon as you can -- I'd love to see your hood trimmed out, as well as finishes on your lovely kitchen. We now have a lovely white box of a house, after all drywall throughout the house has finally been repaired from 100 holes for electrical and plumbing changes, and the painter is priming everything as I write. Our Lacanche is waiting to be shipped and cabinets are ready for install... the fun part (I hope!) is ahead of us, as getting to this point has been tough!

RE: Lacanche Ranges - Part 16
· Posted by: Rosemary05 (My Page) on Sun, Jan 16, 05 at 16:53
Thanks you AnnLeeF, the information form the website was very helpful! Thanks anna chosak for the welcome. It sounds as though you are all loving your lacanche ranges! They are definately top of the line! Who installed your ranges? Any problems? I know that most of your ranges are new, but has anyone had experience with the need for repairs? Any problems getting parts or things repaired?

RE: Lacanche Ranges - Part 16
· Posted by: AnnaLeeF (My Page) on Sun, Jan 16, 05 at 17:42
Local gas service man installed our range. He had installed one before as well as several AGA's locally. No problem, very simple hook-ups. I've only aware of one Lacanche poster who had a repair problem in the past year and she worked it out with local service providers after consulting with AC's customer service department, having problem identified and getting parts shipped.

RE: Lacanche Ranges - Part 16
· Posted by: nocalgirl (My Page) on Tue, Jan 18, 05 at 12:55
I was lucky enough to see Bosche's sensational kitchen and Lacanche last year when we were contemplating our Cluny+1 purchase. Little did I know that mine would still be in the garage one year later! Amy - I don't seem to have your e-mail address any longer and figure you might check this thread. I know you used a local cabinetmaker with whom you were very happy. Would you mind sharing his name with me? I am having a hard time finding the right match for my particular tastes (another way to say PICKY :) and would like to expand the search. We are down to the studs in our house, so the Lacanche should find a home by April or so. Ah, what a journey this has been. I can't wait to join the rest of you with cooking reports instead of drooling over all of those roast chickens. Zola - any more pictures? We are waiting patiently! ---Rachel

RE: Lacanche Ranges - Part 16
· Posted by: Sutton (My Page) on Tue, Jan 18, 05 at 15:14
Re: Blind Love - Stan at AC hooked me up with an owner in my area who had had her Stainless Sully for 7-8 years!! She LOVES it. As a matter of fact, they're moving to Colorado this summer and she plans on either taking hers with her (depending on who they sell house to) or at least buying another LaCanche for CO. She's never had any problems with it, she seems to cook a lot, and her son is a chef (she sorta has a second kitchen in her kitchen which she tries to relegate him to, but he keeps sneaking over to her LaCanche!) The stove did look a little "old" (brass burners discolored, French Top kinda rusty-looking) but otherwise was beautiful. FYI - I ordered a black Sully just before Xmas - I CANNOT wait until March!

RE: Lacanche Ranges - Part 16
· Posted by: anna_chosak (My Page) on Tue, Jan 18, 05 at 15:19
Rosemary, our Cluny was installed by the plumbing company we usually call for problems. He hooked it up very easily. I did have a separate electrical line run for it, but only because our house is quite old and doesn't always have wiring where we want it. :-) In over a year of cooking with the range, we have never had to call for service, so I can't help you there! Sutton: Congrats on your Sully!!!

RE: Lacanche Ranges - Part 16
· Posted by: NancyUSA (My Page) on Wed, Jan 19, 05 at 1:19
Sutton, I have a feeling I was sent to see the same Lacanche that you were. I am also near Philly, actually Chester Springs. The people who kindly showed us their range had a second kitchen and lived in Birchrunville. Their Lacanche was 6 or 7 years old. The wife was French. My Lacanche has been in my garage since 9/2003 and should be installed in the next few weeks. We also have a antique PA stone house, built in 1806.

RE: Lacanche Ranges - Part 16
· Posted by: anna_chosak (My Page) on Wed, Jan 19, 05 at 8:45
Hi Nancy! :-) I once visited a college beau in Chester Springs. What a lovely place! I keep trying to convince my husband to transfer to his company's Philly office because I love that area. And I'm not turning green at all over your 1806 stone house...no, not even a tiny little bit. Your Lacanche shuold be amazing in that setting! What model/color did you get?

RE: Lacanche Ranges - Part 16
· Posted by: Pirula (My Page) on Wed, Jan 19, 05 at 11:30
Zola: Sooooo glad to hear you're making progress again!! I can't wait to see those finished pictures! And I REALLY can't wait to see your kitchen again when I'm back in the neighborhood this fall. yes, I am inviting myself over. dsmb: WELLLLLL??? Is it hooked up?? Are you loving it?? Have you made Chateaubriand already? DO TELL!! Ivette

RE: Lacanche Ranges - Part 16
· Posted by: VeloDoug (My Page) on Wed, Jan 19, 05 at 12:18
DW and I are doing some work on our little 1915 urban farmhouse on the Jersey Shore to better suit it for our retirement. The last major job will be a kitchen remodel. Until very recently we had a plan we liked and were working out some final details, including selecting a range. Then two things happened in quick succession and we are back to square one with the kitchen plan. First, we attended a home products show where a number of the "pro style" ranges we’ve been thinking about were on display. On the drive home neither of us said anything for quite a while. Finally, DW said "I hope you won’t be upset, but I didn’t like any of those ranges." Boy, was I relieved! I didn’t like any of them either. Later the same day I was looking around on the GW Appliances forum for other ideas and started reading this thread. I was intrigued enough to look up both the French Lacanche and Art Culinaire web pages. Wow! I showed them to DW and that was the first thing she said too, "Wow!" So here we are today. Both of us now have trouble picturing our new kitchen without a Lacanche range, even though it would be a huge stretch for our budget and, depending on the model, it may or may not fit into the presently planned space. (We have barely enough room for a 30" range - enough for a Cormatin but not for a Cluny.) To help us with our deliberations (or perhaps to put us out of our misery) we have two questions: Is it true that only the electric oven has a broiler? And, has anyone archived any of the earlier installments of this thread?

RE: Lacanche Ranges - Part 16
· Posted by: dmsb (My Page) on Wed, Jan 19, 05 at 13:00
Pirula, Funny, you've been on my mind, too. Haven't seen you post for quite a while. Yes, she's hooked up -- I've used her only a couple of times, because work continues in my kitchen, bit by bit. A countertop here, a backsplash there, one day, another day, and now she has to get covered up to enable the painting and the ventahood and backsplash (range-side) to be installed. But my oh my is she breathtaking! I can't get enough of looking at her! Will post pictures soon, but I think I'll hold off a few more weeks until the job is done done done and I can really let loose with the camera!

RE: Lacanche Ranges - Part 16
· Posted by: kitchengirl (My Page) on Wed, Jan 19, 05 at 13:26
Velodoug: Sorry, but it is true that only the electric oven offers a broiler. Perhaps Spacific will weigh-in on how she does with a gas Cormatin -- I'm pretty sure that's what she went with. FYI: When I was trying to make up my mind about ovens for a Cluny, I spoke with Diane Morgan, the cookbook author with a grand Lacanche, and she told me she went from a gas range to a Lacanche with one electric and one electric convection oven, and she does not miss the gas one bit, even for fish and roasts. So consider that in a Cormatin. In any case, call Art Culinaire and discuss your issues with them. Also, not to be a traitor, here, but the AGA Legacy offers a 36" with 2 ovens and a separate broiler. It has very nice styling, but is not sturdy and heavy like a Lacanche. Good luck!

RE: Lacanche Ranges - Part 16
· Posted by: Sutton (My Page) on Wed, Jan 19, 05 at 14:48
NancyUSA - Hard to believe, but we seem to have been to different "old timers". The one we saw was in Chadds Ford (right near DE border) and she was not French. Funnily enough, two weeks after we saw her range, we sat right in front of her on a flight to SF! Was the French woman you visited the one in the Saveur article that AC sends out with the brochure? I bet the house was gorgeous. Your house is beautiful - what a big project, but I guess you're good at it by now. I wish we had as much stone as you! Where are you buying your appliances? It looks like you're putting in a SZ 700 series? What about fixtures? I went to ABC in Delaware (gotta love tax-free shopping), but not sure if there's somewhere better.

RE: Lacanche Ranges - Part 16
· Posted by: spacific (My Page) on Wed, Jan 19, 05 at 15:35
Velodoug, So cool you're considering a Cormatin. Kitchengirl was right, we have the gas oven, FT Cormatin. Re: the broiler... First of all, I have to admit, I never used a broiler that much in any stove I've ever owned. With year-round good weather, I prefer to use an outdoor grill for those kinds of tasks... But with the remodel and our rainy weather and our old gas grill disintegrating, we haven't had the outdoor grill as an option. So I find that I've been using the high heat FT burner, but open with/without the wok ring for high-heat searing... We did swordfish for 20 people that way Christmas Eve that everyone raved about. Pork chops have turned out marvelously, delicate fish filets terrific, etc. I was originally thinking that I might eventually look into a salamander or some other standalone broiler-type appliance, but I don't think we'll really need it. It really all depends on what your primary cooking methods are... but I will say the Cormatin is turning into an amazingly versatile workhorse (plus it is such a joy to cook on... and look at). What are the main dishes you use for broiling? Perhaps I can try them out for you on my stove-top method... Alas, the only thing I couldn't help you on is steak... neither DH nor I eat them. Haven't tried lamb chops yet, want me to try them out? Suzannews... congrats! ZB--- since we made our first roast chicken in the Cormatin, I can't even look at those grocery store rotisserie chickens again... I find myself simply roasting a couple of chickens often just for use in other dishes through the week. Cheers, Ann

RE: Lacanche Ranges - Part 16
· Posted by: VeloDoug (My Page) on Wed, Jan 19, 05 at 18:46
I took a close look at the kitchen drawings again and confirmed that a 27" Cormatin would fit in the available space and a 39" Cluny would not. I was pretty sure that was the case when I asked about the broiler. Spacific, Thank you for the very generous offer. We seldom broil anything but fish. I don’t think we have ever broiled lamb or pork and we very seldom broil steaks indoors. Once in a great while I use the broiler to melt blue cheese over leftover turkey. We never use the broiler in the summer. If we had another good way to cook fish I don’t think we’d miss a broiler very much. And that’s what we’re contemplating. I’ll be the first to admit that my preference for a gas oven is 99% subjective, but it’s a strong preference nevertheless. If buying a Lacanche meant having to use an electric oven I’d probably pass on the whole idea. I’m intrigued with the way you are using your FT. I’ve cooked enough steaks in a hot skillet to understand that it’s not the direction of the heat or the distance of the heat source that matters - it’s the intensity of the heat. For some reason I’ve never applied that thinking to fish. When I cook fish in a pan I sauté it over relatively low heat and it doesn’t get the nice carmelized finish it does under the broiler. I was wondering if the 3-burner or 4-burner configuration would be the best choice. It sounds like we should give the FT a careful look too. When we're not broiling, which is most of the time, DW is simmering (soups and sauces) and baking (bread and cookies) and I'm braising, sautéing, stir-frying or roasting.

RE: Lacanche Ranges - Part 16
· Posted by: spacific (My Page) on Thu, Jan 20, 05 at 2:07
Velodoug--- What I've been doing is removing the center circle so the FT is essentially an open burner. Then I use a LeCreuset shallow straight-sided pan directly over the burner... essentially a pan fry, but with the combination of the physically large burner and the cast iron even-heating of the LeCreuset cookware, with very little fat/oil added to the pan, I can get that carmelized/disintegrated skin (skin side to the pan, for a thin piece, don't even turn the fish) with the flesh perfectly cooked. That's worked for things like fresh sardines, salmon, any of those fish with a fatty skin. For a swordfish steak, you don't really have that carmelized finish (not enough fat?...don't really know), but you end up searing the outer portion and sealing in the juices, but from the bottom up instead of the top down. Pretty much the way a blackened fish is done... I've also tried it that way with an encrusted salmon steak... works nicely. For braising dishes, take that same LeCreuset pan (or a deeper dutch oven), but this time put the wok ring on over the large burner and set to simmer, cover and forget about it for hours. That works great for bolognese sauce, coq au vin, paella, any of the slow cooking bits when for whatever reason you don't want to heat up the entire FT. I'm still experimenting and may be using the Cormatin in unorthodox ways, but the results have been better than anything I've been able to achieve before. And with less effort and fussing and watching the pot. Stirfrying---I don't use the wok ring, but set the pan on the open burner like with the fish. Still need to get a decent wok pan. Never had one since I never had a high-heat burner before. Not sure about gas vs. electric ovens. For bread baking, I like to spritz the oven in the process to keep moisture going... only ever did it with gas ovens. I don't have a ton of experience cooking on other professional-type equipment, so I really don't have a good feel for pros/cons. Ann

RE: Lacanche Ranges - Part 16
· Posted by: Pirula (My Page) on Thu, Jan 20, 05 at 5:27
dmsb: That is great news! It sounds like you're really making progress. It may seem slow, but progress is progress. Didn't it seem like just the other day your Lacanche was delayed? And now there it is, hooked up, and gorgeous! That is terrific. I haven't been hanging out here as much as usual, I know. But I'm still around, not to worry. VeloDoug: Where on the Jersey shore, if you don't mind my asking? My aunt and uncle have a house in Bayhead and we go there all the time when we're stateside. Are you closeby? Ivette

RE: Lacanche Ranges - Part 16
· Posted by: NancyUSA (My Page) on Thu, Jan 20, 05 at 11:48
Anna, Chester Springs is a great community and a lovely area, I hope you get the transfer. I have the black Cluny, we are hoping it will look great in this old house. The kitchen is in the old part of the house and has a walk-in stone fireplace. The cabinets were built in Maine by a friend and we are installing them now, they are painted cream and will hopefully some will look like old fashioned stand alone cuboards. We have old wide oak floor boards in the kitchen and I hope the Cluny will be the anchor of the room. It will have an overmantle built to the ceiling with the exhaust fan there. Sutton, The Lacanche I saw was the one in the Saveur article. We also had a "small world" experience with the people who showed us their range. Our kids were at the same school and I had worked with her at a bookfair a couple of months before. Her daughter played on the same lacrosse team as my daughter the spring after I went to see her range. I am using a sub-zero in the kitchen a 736 which is getting aquainted with my cluny in the garage. I was very pleased with the price I got on the 736. I bought it at Prizers. The salesman is called Herb and gave me a good deal for buying more than one appliance from him. I can't find a website for them and am not sure if I'm allowed to put phone numbers here so I will send you the info in an email.

RE: Lacanche Ranges - Part 16
· Posted by: kitchengirl (My Page) on Thu, Jan 20, 05 at 23:20
Spacific, I'm enjoying your experiments on the Frenchtop: it's giving me some good ideas for when I am installed in 4-6 weeks...

RE: Lacanche Ranges - Part 16
· Posted by: spacific (My Page) on Fri, Jan 21, 05 at 0:49
Kitchengirl--- I'll be happy to hear your ideas as well. The thing's so intuitive on one hand, yet so different from anything I've cooked on. Out of everything I've cooked, the only thing that I didn't get right yet on the FT was long-cooking, steel-cut, non-instant, real oatmeal... a friend of mine said to soak it overnight like dried beans and all will be great, but now we're back in warm weather, so it might be weeks before I try again. I'll post any breakthroughs...oh... risotto works really great too.

RE: Lacanche Ranges - Part 16
· Posted by: anna_chosak (My Page) on Fri, Jan 21, 05 at 12:07
Zola (and anyone else who has F&P dishdrawers), can you go to F&P DDs Part II thread and answer my question? Thanks so much!