Lacanche Threads

Lacanche Range - Part 3

Posted by hardwarehack (My Page) on Tue, Dec 3, 02 at 6:53
The previous Lacanche discussion(s) are starting to approach the traditional 90-post "start a new thread" mark, so time for another new segment! For everyone unfamiliar with this Forum... note that there's a hard limit of 100 posts per thread here, and once a thread hits 100, it's locked out, and will then begin to quickly scroll down the list, with no way to bring it back up again. And with NO ARCHIVE SECTION here, once a thread drops off the end of Page 10, it is GONE forever! Thus, to try to keep useful information (a standard that IMHO this topic meets!) around here for a reasonable time, it's best to keep posting to a single thread on a given topic... if many little threads are started, they will all quickly scroll off the list (in less than two weeks, with the speed the Forum is moving these days!) and be lost. Please continue posting all Lacanche questions and comments here... and only start a new thread (Part 4!) when this one starts to approach ~90 posts. For handy reference, here are the direct links to the previous installments of Lacanchemania: Lacanche Range - Part 1 Lacanche Range - Part 2 AKA Lacanche Range - Part 2.5 AKA Lacanche Range - Part 2.6 Thanks everyone! --Tom. P.S. No, I don't have a Lacanche myself, nor am I presently in the market for one... I guess that makes me really certifiable, for doing all this "Forum maintenance" work, huh? ;)

Follow-Up Postings:
· Posted by: txgardenlady (My Page) on Tue, Dec 3, 02 at 10:07
So, do they have sealed burners? Do they have pull out drip pans? Åre the hobs a cast iron, or a porcelainized iron? How low is the oven to the ground? Is there a light in the oven? Ordered Info, but very curious. tj

· Posted by: EdFrola (My Page) on Tue, Dec 3, 02 at 13:20
Do any La Canche owners suspect they sacrificed form over functionality? The ovens are so small they cannot fit a pizza stone, burners are not sealed and the ovens are not self-cleaning. They look great, but what a tradeoff… Also, why are prices so much better in the UK... http://www.appliances.co.uk/lacanche_kitchen_appliances.asp http://www.cookercentre.com/products/lacanche/lacanche_Models.htm http://www.every-appliance.co.uk/ea/search/dosearch.jsp?searchType=QuickSearchBar&manufacturer=Lacanche Behold the power of competition

· Posted by: rshuey3 (My Page) on Tue, Dec 3, 02 at 13:42
Let me see, I keep a pizza stone in the gas oven most of the time. Ovens are easy to clean, Hob's are brass and easy to clean, but the traditional hob (french top) makes an incredible difference for finishing suaces, but then if you have never used one you would never know. I have had a viking, an AGA and now a Lacanche, the only one I would buy again is the Lacanche. UK does not have UL listing. Why is a Viking so much more in the UK? Some people drive a Porche, some a Ford and some drive Ferrari's each to his own.

· Posted by: nopesuredont (My Page) on Tue, Dec 3, 02 at 14:13
I've seen that the installation manual for Lacanche ranges show a "back spacer vent," which looks a piece of stainless steel connecting the range to the wall and sticks up about 4" above the cooktop. However, I prefer not to have the back spacer vent interfere with the wall behind the stove, and haven't seen it pictured on any range on the lacanche website. Does anyone know whether the back spacer vent in fact rises above the cooktop and, if so, whether it's strictly necessary. Thanks.

· Posted by: EdFrola (My Page) on Tue, Dec 3, 02 at 14:59
Sorry - Did not mean to get you so worked up. It is just a range or is it a car ;-) Which range do you have? The Cluny’s ovens are too small for my pizza stone. Yes, the US price reflects the UL, but at several magnitudes the cost. Keep in mind the electrical modifications are done in France. Also, American products tend to be more expensive in foreign countries (tariffs, currency rates). My sense is currency rates and tariffs are not the issue – look at other products from the EU sold in the US or even other appliances (Bosch/Miele). The EU appliances are more expensive then their American counterparts, but not much more or at all when compared to the American high end. Furthermore, do the math (exchange rate – VAT) for a Bosch washer/dryer sold in the UK. Hmmm….

· Posted by: rshuey3 (My Page) on Tue, Dec 3, 02 at 16:34
Two different height spacers were shipped with my Sully, If you have a heat resistant wall, then the spacer is not an issue, However the range will not but up against the wall because of the gas line. The ovens vent out the top of the range about an inch in from the back edge.

· Posted by: hardwarehack (My Page) on Wed, Dec 4, 02 at 3:58
EdFrola, I'm not sure I follow your argument - yes, the Lacanche has a dramatic price markup for the US market, but so do many other Euro appliances. Miele, Bosch, and AEG washers are much cheaper in the UK or elsewhere in Europe than in the US, as are Miele vacuums. One can get a Bosch Maxx for something like 1/2 the price overseas as the going rate for a Bosch Axxis here... and while I'm extremely pleased with my AEG 88840, I know I still paid a substantial premium for the privilege of owning it. Conversely, Maytag Neptune washers are extremely expensive in the UK... You're right of course, the "certification procedures" and small electrical changes that need to be made for 60 Hz power don't compute in the face of such huge markups (although Miele's story about having to set up a completely separate 60 Hz production line, with differently-sourced parts, does make at least some sense). But whatever the reason, it remains a fact that if you want a properly certified appliance in your home, you're probably going to have to go through channels. Personally, I wouldn't mind too much with an electrical device (some of us here have been contemplating importing Euro washers for a long time), but a *gas* appliance would still give me pause. Note it's not just UL - I believe all residential gas appliances in the US must have AGA approval (the Gas Association, not the range company, LOL). If there was ever a fire in your house, and the inspectors discovered you had a non-certified appliance (whether or not it was actually to blame for the fire)... well. The thing I still haven't been able to figure out is why Canadian appliance prices are often well below the going rates at US dealers... --Tom.

· Posted by: SanDiego (My Page) on Wed, Dec 4, 02 at 12:52
Hi All! I'm so excited! We ordered a Vougeot traditional hob with electric oven in Provence Yellow the day before Thanksgiving. We pushed delivery way out because we're building a house and don't even have plans yet. Just closed on the lot yesterday. Thanks to everyone for the info. Didn't even know what a Lacanche was until I stumbled upon the Garden Web. Still can't say enough good things about Art Culinaire and Tom. I'm not a bit concerned about any service issues that might arise in the future, given the level of customer service I've received so far. They really seem to care about having happy customers. Even if I could get a Lacanche cheaper in UK, I would still go with Art Culinaire for the peace of mind. I know they will provide the support that I need. Just need to look through my Williams Sonoma "Savoring France" cookbook to decide which recipes will initiate the Lacanche when it arrives!

· Posted by: chardon (My Page) on Wed, Dec 4, 02 at 16:01
Congratulations San Diego. Provence yellow sounds yummy!

· Posted by: anna_chosak (My Page) on Wed, Dec 4, 02 at 19:09
Congrats, SanDiego! Just out of curiosity, why did you go with the Vougeot instead of the Cluny?

· Posted by: rshuey3 (My Page) on Wed, Dec 4, 02 at 20:51
SanDiego Now your cookin! Congradulations Try The Harry's Bar Cookbook and Saveur Cook Authentic French

· Posted by: SanDiego (My Page) on Wed, Dec 4, 02 at 22:22
Thanks, Rshuey! I'll make a note of those cookbooks! Anna: I really wanted the warming cupboard and didn't want to pay for the Cluny +1. Currently, I have a Maytag range with a single oven and have gotten by just fine with a single oven so I didn't feel like I really needed double ovens - would have been nice but we're building a house and bought the Lacanche before we even finished designing the house. Probably blew the kitchen budget on the first purchase of the house. Oh well, I'm sure the Lacanche is worth it!

· Posted by: Zolablue (My Page) on Wed, Dec 4, 02 at 23:24
Hello all. I have been reading this information with great interest as I'm considering a LaCanche as well so thanks to everyone for such great information. I know nothing about gas ranges as this would be my first and without my dear friend I would not even know about this beautiful range. I have a question that is plaguing me to some extent because of something I read while going through an old magazine. It is regarding the pilot light and I did not see this addressed here. Please feel free to enlighten me since I am a complete novice at the gas range especially something of such exquisite distinction. It is printed in the British issue of Elle Decoration, April 1996, so I realize this could have been remedied. Here is what it says verbatim: “…Unlike industrial cookers this doesn’t have a permanent pilot light (which can lead to phenomenal gas bills). It cleans easily, is brilliantly insulated so you don’t roast along with your meat, cooks more efficiently and quickly than normal, and has a massive oven. No grill, though, so you have to learn to griddle. Lets you customize by mixing gas and electric hobs, convection ovens, stainless steel or enamel surfaces…” What do some of you think about that? I hate to think this would be a big cost issue after spending so much to just obtain the LaCanche. Thanks!

· Posted by: chardon (My Page) on Wed, Dec 4, 02 at 23:45
Maybe I'm confused, but I read that to mean lower gas bills--if your pilot light isn't on all the time, you are saving gas and money, right? Someone correct me if I'm too tired and just need to go to bed. My gas oven is an electronic ignition, so the oven pilot only ignites when I turn it on, saving energy. My grandmother's range has a pilot that is always on...the benefit being that if the power goes off, she's still has a stove that's ready to go (safe too-the pilot doesn't need lighting).

· Posted by: anna_chosak (My Page) on Thu, Dec 5, 02 at 15:32
Ed, I think you've raised some valid concerns. I thought the Cluny oven was only 16" deep, but in fact that's in the convection oven, which is optional anyway. Otherwise, the oven is plenty big enough for my pizza stone. And if it hadn't been, I'd have had the tile guy shave off an inch or so when he comes to put the floor in. ;-) The burners are sealed, I believe. At any rate, I prefer that to the pull-out drip tray on the Vikings et al. Non-self-cleaning oven...*shrug*...I have one now and don't use the self-clean feature that often, so I don't imagine I'll miss it much.

· Posted by: Sandyjay (My Page) on Thu, Dec 5, 02 at 20:55
Merry Christmas! My husband bought me a Cluny plus 1 for Christmas. I have been reading your comments for awile and have found it to be very informative and fun. We will probably be talking with you for a few months before we get to use our stove, since we will be doing alot of remodeling to be able to use our stove. We have been using a Jenn Air oven and microwave combo in the wall and a center island Jenn Air stove for 8 years. Our house was built with this installed. We are rebuilding our kitchen to accomadate our new Lacanche stove. I am looking forward to my new kitchen. We have have been discussing a backsplash for the stove and read the discussion about the vent spacer. My husband called Tom at Art Culiniare about this issue. He said you do not have to use the spacer if you have a non-conbustible material behind the stove.The spacer is needed for UL approval.I would like some ideas for a backsplash that is easy to clean an looks nice.

· Posted by: anna_chosak (My Page) on Fri, Dec 6, 02 at 8:42
Congrats, Sandy! What a nice present to open. :-) WRT your backsplash, what sort of look are you going for in your kitchen, and what other materials are you using?

· Posted by: rshuey3 (My Page) on Fri, Dec 6, 02 at 16:41
Sandy Congrats! It is amazing what this board has done for the awareness of Lacanche in the USA. IMHO it is the right combination of beaty and function available in the market today. Now we need menu baord. Chardon, have you worked the kinks out on the gas oven?

· Posted by: ysop1016 (My Page) on Sun, Dec 8, 02 at 14:07
The Cluny was installed on Fri and it is a beauty. We are having fun experimenting and adjusting to the amazing speed. We couldn't be happier with it's quality-of-construction aand appearance.

· Posted by: lindak5 (My Page) on Mon, Dec 9, 02 at 0:34
Hi-thank you so much for this informative forum. First heard of Lacanche when I was doing research on an Aga. Came very, very close to getting an Aga but after going to a cooking demo on it, decided it was too much moving around of all the pots into, out of the ovens. Now considering the Cluny with the French top vs the Wok burner. Anybody have this traditional arrangement? I'd appreciate any comments on it + or -. Have a small kitchen so I don't have the luxury of getting all the options. Also, do you think the 13,600 BTU burner gets hot enough to do some stir frying? I've been managing on a Thermidor electric stove so I'm assuming the larger burner will be as hot or hotter than my largest electric burner. Greg, the technician guy at Art Culinaire said that if I were to use the 18,500 BTU burner with the middle removed, it wouldn't be as hot as the wok burner on the Classique arrangement since some of the heat would be dissipated thoughout the cast iron plate. Thanks for any input you would have. Would like to make some decisions ASAP. Linda from N. Calif.

· Posted by: rshuey3 (My Page) on Tue, Dec 10, 02 at 7:28
The 13k btu will smoke oil, Go with the traditional, it gives you the most options.

· Posted by: Sandyjay (My Page) on Tue, Dec 10, 02 at 21:20
anna chosk and rshuey3 Thanks for your best wishes. We may want a tile backsplash. We are thinking about granite(new venetian) countertops, butcher block island, oak cabinets with provential stain and oak flooring.I would like a focal point on the backsplash of a design or a picture. I like color. lindak5 Another option would be to get the classic top and to order the large simmer plate to go over the 18,000 BTU burner.

· Posted by: lindak5 (My Page) on Tue, Dec 10, 02 at 22:28
Thanks so much for the input. Decided to go with the Traditional Cluny+1 in matte black. All we're changing-so far-in our kitchen is the one wall that had my cooktop on it. With the extra warming oven, it will fill up the space pretty well so no need to add extra cabinets on the side. I'm just afraid this beautiful stove will be too beautiful for my humble kitchen. Well, it all begins with a Lacanche! We also have ordered a Vent-a-Hood (40"X 22 1/2")Liner with the fabricated portion extending to cover the whole stove. Again, thanks for this wonderful forum... Lindak

· Posted by: anna_chosak (My Page) on Wed, Dec 11, 02 at 7:49
Sandy, I'd say go with glazed tile because it will be easy to clean, plus it comes in gajillions of colors and infinite varieties of patterns. You could do a geometric piece centered to the range, or even get a mosaic mural. OTOH, you could paint a mural and then varnish it, or paint a mural on tile. Start with the colors you'd like to use. What sort of style do you like? Provençal, English country, Arts and Crafts...? There are color palettes associated with each of these. From what you've described, it sounds as though you could make any of those schemes work. So what colors make you happy? Do you like bold warm colors or subtle, soothing tones? Pick your palette and then decide how to incorporate it into your backsplash. And most importantly, what color is your Lacanche? ;-) Linda, talk to me about your Vent-a-Hood! I thought Art Culinaire recommended the 18" tall hood? Will the 12" liner work? I'd love to save a little money (and exercise my creativity) by using the liner and plastering over the plywood hood so I can faux paint and stencil it.

· Posted by: lindak5 (My Page) on Wed, Dec 11, 02 at 17:31
Anna-Just spoke to Jeff, a technician at Art Culinaire. He said most likely the 18" recommendation was for the height clearance needed for any of the side cabinets as measured from the cook top. The height of the hood can vary depending on one's ceiling height and situation. The hood itself is supposed to start at 30-36' from the cook top. But again, I'm not an expert. Best to talk to either Vent a Hood or your contractor. I'm pretty sure the liner will work-thought I read somewhere else on this thread about someone else using a liner for their Lacanche. I'm going to have to make my hood liner work since it's going to be delivered tomorrow. Yes, it's 12" high. Hope this helps! You've all been a help to me. I just desperately want to see one before I make my final,final decision!!! I guess a lot of you didn't see one before you made your decision. Linda

· Posted by: Oink (My Page) on Thu, Dec 12, 02 at 0:15
I too am looking for a Clunny for July 2003. I have been trying to obtain shipping infomation to Canada from Art Culinaire. My experience (email) has not been very good. I have only received generic "announcements" but not useful information. Has any one ordered and shipped a Lacanche from Europe? I am not too concerned about UA certification. We move around every few years or so... La Cornue showroom is about a block away from me... but I find them too glitzy, not to mention the price... Thanks in advance

· Posted by: anna_chosak (My Page) on Thu, Dec 12, 02 at 10:27
Oink, try giving them a call. Phone service is excellent.

· Posted by: ajds (My Page) on Thu, Dec 12, 02 at 20:00
This forum taught me most of what I know about these beauties. We went up to Seattle and met Tom and Stan. We thought about it over a food filled Thanksgiving and decided to take the plunge. Now we just have to figure a way to trim the difference off of every other part of our budget. We are going with a black Cluny with chrome trim, and the open center burner. I am considering a 9" tall, 42" wide, 2 blower (600cfm) Vent-a-hood. Any insight on this? Will it be sufficient? Anyone know where to get the best possible price? Thanks for this and all of the information.

UL and CE listings
· Posted by: ajds (My Page) on Thu, Dec 12, 02 at 20:04
One more point- I am waiting for a international electrical certification for some instrumentation that I use for work. I have experienced both directions (CE to Europe and UL to America) these procedures are indeed expensive and can lead to major design changes. The cost increase seems to be pretty much in line with what I might expect given other import costs as well.

· Posted by: Oink (My Page) on Sat, Dec 14, 02 at 21:15
Stan contacted me. I think I will get a Cluny! Spent the morning reading all the articles online. Have a few questions maybe someone here can enlighten me. I am more inclined towards the classical than the traditional. Do you have a traditional model? If so, can you live without the hot plate over the 18k burner? I intent to do some serious stir frying, and find my current range (rental apartment) seriously under powered, though I don't know its btu. People mentioned Cluny PLUS ONE, what exactly is the "plus one"? There is no mention of it in the catalogue. I understand that Canada has its own version of UL (CE) classification. Are UL certified Lacanche UP to Canadian specs? Any owner from Canada here? I want a provence yellow... but I don't think I want to pay $700 more. It is now a decision between the stainless and the matte black. What do you think? The standard stainless comes with brass fittings.... hmmmm About the broiler, I don't quite understand. The broiler is standard and not an option, right? There is no mention of broiler apart from the broiler/convection combo... I am looking at a classical, with one gas oven and one electric oven. I may get a two burner optional simmer plate. I have never used one though. Thanks in advance

· Posted by: rshuey3 (My Page) on Sat, Dec 14, 02 at 22:10
The Plus one is adding a side cabinet or warming oven. You may also add addtion hobs on top of the sapce or leave it as a stainless steel top. I have what you have described but in a Sully +1 with both a classic and a traditional hob and keep the griddle ove two hobs at all times.

· Posted by: anna_chosak (My Page) on Sun, Dec 15, 02 at 10:17
Oink, I'm also leaning towards the classique setup because we like to stir-fry, and I'm looking forward to the extra BTUs the 18000 burner will supply. I'm not sure I could get enough direct flame under the wok with the traditional setup. Besides, with the classique, you always have the option of using the removable simmer plate.

· Posted by: txgardenlady (My Page) on Mon, Dec 16, 02 at 12:50
I've now had the opportunity (thanks to rshuey) to see a lacanche in person. My question of oven height is answered, and it is definitely an improvement on the traditional commercial-style ovens. The door is also lighter in weight, probably because it is smaller. The simmer plate is a real selling point too. So I am planning my kitchen around the Volnay, but have not decided on a color. That is so hard. tj

· Posted by: lindak5 (My Page) on Mon, Dec 16, 02 at 21:24
Oink-I just ordered-finally-a Cluny in Burgundy with a traditional hob! I was very close to getting the +1 in matte black but the more we thought about it, the Cluny was a better fit in our small kitchen. The Burgundy color was difficult to choose since I'm very conservative but I just loved the color. We were able to see the Cluny in person. The owner was very happy with hers. I chose the Traditional hob because, as rshuey3 said, it gives more options. I stir fried on my old electric burner which was probably less equivalent BTUs than even the 13,600 burner. And, I figured, since it's a French range, might as well try a french top. Yes, decisiions are hard but whatever you choose, as long it's a Lacanche, LOL, you'll be happy with your decision?!

· Posted by: rshuey3 (My Page) on Mon, Dec 16, 02 at 22:59
Wow, the number of Lacanche owners is growing rapidly. Congrats Lindak5. TJ, I can't wait to hear about your choices. Chardon, How do you like yours?

· Posted by: Oink (My Page) on Mon, Dec 16, 02 at 23:27
Went to the La Cornue showroom around the corner today to look at the enamel samples (hope to see a matte black for ref) and get some prices. For a Canadian shop, they gave me prices in US$! as well as charging thousands for delivery 2 blocks away! Not to mention the 15% sales tax they are going to add to it. Ouch. Wait time is 4 - 6 months Interesting though, most colors and fittings are included in price, (lavender and rush green are very nice). However stainless steel is special order wwhich is more

· Posted by: anna_chosak (My Page) on Sat, Dec 21, 02 at 12:53
We've placed our order for a matte black Cluny! I'm not sure whether to gnash my teeth in anxiety or do the Snoopy dance. Maybe I'll do the Snoopy dance while gnashing my teeth! ;-)

· Posted by: ysop1016 (My Page) on Sat, Dec 21, 02 at 14:42
Anna, I've been cooking on my Cluny for 2 weeks and it is a joy to work with. The quality of construction and the sheer beauty of it far surpasses any other range I've seen. Do the dance!!

· Posted by: anna_chosak (My Page) on Sun, Dec 22, 02 at 15:42
Okay, I'm dancin'! ;-) There's just nothing else out there that grabs me the way the Lacanche does. Well, okay, I love the La Cornue, but I can't blow the entire remodeling budget on the range!

· Posted by: rshuey3 (My Page) on Sun, Dec 22, 02 at 21:59
Ana Lacanche is a dream machine, Diva de Provence and La Cornue are pretty but not worth the extra money. So dance to the tunes of the Piano Gastrome!

· Posted by: anna_chosak (My Page) on Mon, Dec 30, 02 at 21:09
Tom said in another Lacanche thread: "I've lost track of how many people have either ordered, or are seriously planning to order in the near future... is anyone here keeping a list?" I've been wondering that myself. Can we do a count-off of people who have or have ordered their piano gastronome? I'll start off by raising my hand!

· Posted by: wrakoski (My Page) on Tue, Dec 31, 02 at 7:38
Me too - Cluny+1 in stainless steel.

· Posted by: Rosyjennifer (My Page) on Tue, Dec 31, 02 at 8:30
Hi. I've been out of the loop for a month or so. Is Cardon's gas oven working now? I ordered a black Cormatin. It is in WA and since I'm back in town will call today to have it shipped.

· Posted by: rshuey3 (My Page) on Tue, Dec 31, 02 at 10:16
This is not ment to be a complete list: http://members.gardenweb.com/members/Rosyjennifer http://members.gardenweb.com/members/wrakoski http://members.gardenweb.com/members/anna_chosak http://members.gardenweb.com/members/rshuey3 http://members.gardenweb.com/members/ysop1016 http://members.gardenweb.com/members/lindak5 http://members.gardenweb.com/members/Sandyjay http://members.gardenweb.com/members/SanDiego http://members.gardenweb.com/members/chardon But there are atleast nine owners an several looking to order.

· Posted by: carolgnj (My Page) on Tue, Dec 31, 02 at 12:20
Cluny +1, Black Matte, due 2/15/03

· Posted by: Bosche (My Page) on Wed, Jan 1, 03 at 10:00
Fontenay, matte black, with classic and traditional hob, ordered 11/14/02

· Posted by: swissmiss (My Page) on Wed, Jan 1, 03 at 10:59
volnay, matte black classic, ordered in Nov. Requested to delay manufacture to receive in July (still hoping for ocean shipping to save some $ if enough of us don't need our ranges right away!)

· Posted by: eclairsgalore (My Page) on Wed, Jan 1, 03 at 23:22
Wow, I have been reading all these posts for hours. I am researching Viking and SubZero and now have a dozen new names and options. Anna, your name sounds so familiar. I am also in NJ. I am going to check out the Diva Dealer who is in Roseland, NJ tomorrow too. I got a quote from Karl's in Fairfield, NJ on a 60" Viking $7,349. After hearing about the Viking on this board I am kind of reluctant to buy it. I also don't know to much about appliances. Also Anna, I checked out that cabinet link. Oh those cabinets are to die for. We are going to make an addition on our existing kitchen and make it L shaped. Where our kitchen is now will be a work area/pantry, and then the eating area will be in the added L. I don't have a plan, but it would be soooooo me to start with a stove and plan an entire kitchen around it. I have purchased socks and then gruled to make an outfit. My bathroom revolved around a print my cousin gave me. Anyway, I love to cook and bake, but more importantly I love to eat. Let me know the updates on who's received their ovens and who's happy. Hey, I just want to say one thing. I have a black Magic Chef and it's terrible to keep clean. I know all about black. We have 3 black cars, two black bikes, black vanity in a powder room and black couches/coctail&end tables so I am not naieve. I will tell you one thing.... I cannot get this black stove to ever look like it's absolutely clean. An almond or white stove never absorbs the stains like a black finish stove. I will never, I say never, get a black top stove again. I asked the salesman in Karl's what do you clean the top of the Viking oven with and he replied nothing abrasive. I told him that hot soapy water ain't gonna clean squat. I have a hell of a time with my Magic Chef (which is the worst range I have ever encountered in my life) looking like I actually clean it. I will never get black again. And I am skeptical of Stainless Steel and anything non-self cleaning, as he indicated the gas Vikings are non self cleaning. What do I need to know about Stainless Steel and cooking grease? I just get this feeling it's going to be black all over again. Did I read a Wolf owner was regretting the nooks and crannys in her stove top? I want easy......I want an oven that actually cooks at a normal pace too. I can't ever plan anything cuz my oven is a control freak and it cooks at it's own unique pace. What that is after 11 years of ownership I still don't quite know. Anyway, I am checking out the Lacanche as I emailed for info and I am going to get Diva info too. I don't want to get stuck with an expensive lemon, so I am backing off on the Viking for now. But I need two full size ovens, not one of those little rinky dink 9" thingys that you can get, and make a baked potatoe in. My husband does not like the idea of an electric range. What are the pros and cons with gas vs. electric in convection? I am green on all this and trying to learn here all in one day. In fact my behind is killing me from sitting for so long! It's been hours on end. Anyway, Thanks for all the research already done you guys. And thanks for help with my questions.

· Posted by: lindak5 (My Page) on Thu, Jan 2, 03 at 1:18
Hi eclairsgalore! Can't speak from experience since I won't get my own lacanche until March, but from the research I've done, I know that the black on the lacanche is a matte black vs an enamel black so doesn't show fingerprints as easily. The top is a solid stainless steel with no nooks or crannies for yuck to get trapped in. I was going to get the black but at the last moment, decided to go for the burgundy just because I've always loved the color. As for the ovens, if you need big ovens, you should look into the Sully vs the Cluny. If you only need one larger oven, then the Volnay would work for you. The advantage of the Volnay is that it also has a wonderful warming oven. Again, just speaking from what I've been told. Alas, I could not fit a warming oven in my kitchen. If you call Art Culinaire, Stan or Tom are more than happy to answer any or all your questions. Tom owns a Cluny + 1 (the one with the 2 smaller ovens plus the warming oven) and cooks a ton of food in his. Happy hunting!!

· Posted by: anna_chosak (My Page) on Thu, Jan 2, 03 at 8:40
Eclairsgalore: There's a Diva dealer in Roseland? Who knew?! I've already ordered my Lacanche and am extremely happy about my decision, but I'd love to see a Diva just out of curiosity. I'm in West Orange, btw. Email me if you want and I'll be happy to share with you what I've learned in my research about ranges. I'm swinging by Expo today in Union; have you seen their La Cornue? So pretty! But as I say, for the money, value and performance, I'm sure the Lacanche is right for me. :-)

· Posted by: eclairsgalore (My Page) on Thu, Jan 2, 03 at 9:34
I was thinking in bed last night and digesting all this talk about avoiding the heavy freight charges and I got a thought. Since I use to import from all over the world, why won't the French office sell to us EX-Works, which means we pay from the factory on? We could still go through the sales office and let them get their commissions and credit, but just relieve them of the delivery. If they don't like this option, why can't they just sell it to us and send the oven to the appropriate area as loose freight? I mean the loose freight can be taken out of the container and the Head Load RR to where ever the US Sales Office is. They can't sail it there anyway, it goes by RR so why not do a Head Load/Loose frieght combo and save us some buck-o's and time? Sounds like the practical and efficient thing to do. Less chance of damage with less shipping too! I know I will raise this question if I do decide to buy one. SCAC is a great Freight Forwarder and they do everything including Custom's Clearance too. They could even help with finding a trucker that has a box truck with a lift to ensure a safe delivery. If not we can muster one of them up. Anyway, if we wanted to purchase Ex-Works from France through the US Sales office I can't see why they wouldn't do that. Unless they are marking up the freight? Naughty Naughty! Penny for your thoughts on this one.

· Posted by: beaur (My Page) on Thu, Jan 2, 03 at 12:44
Does anyone know if the Lacanache cooktops are available here in the US? I like cooktops and separate ovens for easy access and looking on the UK site i see they make a cooktop but the US site doesn't list it. Also getting a cooktop direct from Europe would bypass the need for UL approval etc wouldn't it?

· Posted by: rshuey3 (My Page) on Fri, Jan 3, 03 at 15:41
http://members.gardenweb.com/members/Rosyjennifer http://members.gardenweb.com/members/wrakoski http://members.gardenweb.com/members/anna_chosak http://members.gardenweb.com/members/rshuey3 http://members.gardenweb.com/members/ysop1016 http://members.gardenweb.com/members/lindak5 http://members.gardenweb.com/members/Sandyjay http://members.gardenweb.com/members/SanDiego http://members.gardenweb.com/members/chardon http://members.gardenweb.com/members/carolgnj http://members.gardenweb.com/members/Bosche http://members.gardenweb.com/members/swissmiss http://members.gardenweb.com/members/fitzfarm

· Posted by: wrakoski (My Page) on Fri, Jan 3, 03 at 16:51
Beaur, The brochure that Art Culinaire sent me lists the Lacanche cooktops in both the Classique as well as the Traditional configurations. I would assume they are UL certified since this is a US only brochure. I'd give them a ring if you are interested.

· Posted by: beaur (My Page) on Fri, Jan 3, 03 at 18:45
Thanks for the info. I sent for the brochure. I am assuming UL certification would be unnecessary as there are no electical components in most gas cooktops.

· Posted by: wrakoski (My Page) on Fri, Jan 3, 03 at 19:23
You may need electricity for the electronic ignition on the burners - unless you light them with a match.


· Posted by: chardon (My Page) on Mon, Jan 6, 03 at 11:09
Hi everyone--just a few questions for those of you already cooking on your new lacanche range, especially those with the Cluny. Could you tell me what additional pieces came with your range? We received two cookie sheets, a griddle, a simmer plate, and the black sliding drip pans. Did anyone get a broiling pan with their unit? And if so, what does it look like? Would also be interested in knowing your results with broiling. Most broiling is best at a 3" to 6" distance from the top of the meat to the heating element. I am finding it difficult to get to the 3" level with racks as they are. If I set my broiling pan on the top rack, I am closer than 3". If I set my broiling pan on the second to top rack, I am too far away. Any suggestions? Also need to know about install. My contractors installed my Cluny. Temperatures in my electric oven are running too hot, and temperatures in my gas oven are running too low. I'm calling Art Culinaire today to get a service call. Just wondered if anyone else was experiencing any challenges. Thanks!

· Posted by: ysop1016 (My Page) on Mon, Jan 6, 03 at 14:00
Chardon. How nice to hear from you again. We had planned on broiling filets so I got out the user manual. On page 34, under Electric grill, "The electric oven is equipped with a grid that can be used to grill meats" We didn't get this "grid" and I had no other broiler pan. We were having trouble with the ovens and then I figured out the # of degrees that they are off and have adjusted. Let me know what you find out.

· Posted by: Rosyjennifer (My Page) on Mon, Jan 6, 03 at 15:27
Hi all. I've not received my range yet and don't recall any mention of a grid, either. Chardon, I'm assuming that you have used an oven thermometer to check the temperature. Seems the temperature markings on my range are inaccurate and the front panel is being replaced. Read on for the complete story... In mid November I was told all was ready with my range, but since I was not in a hurry I didn't press for quick delivery. Jeff said it would go out in a week or so. I called mid Dec and wondered when it was shipped because I was going out of town and needed to make arrangements if it was to arrive while I was gone. It still hadn't been shipped because they were waiting for a part. Seems that they needed to replace the front panel because the printed temperatures were innaccurate (!?). I expressed my concern that the range was damaged/seconds and why wasn't I informed. Jeff said that they were, "paying to repair this out of their own pockets." Like I should be grateful that they are repairing something that they know is defective!! It was truly a disturbing conversation and I hope not a reflection of their customer service on future service calls. I wish I had been more indignant, but I was caught off guard by Jeff's comment. I called about a week ago to ask about the status of my range and have not heard anything. I left another message on Jeff's machine today.

· Posted by: ysop1016 (My Page) on Mon, Jan 6, 03 at 15:58
Rosyjennifer, The oven knobs depicted in the manual have strange gradations in degrees such as 212,248, 302, 356 while the knob on the range is the typical 250,350, etc.

· Posted by: anna_chosak (My Page) on Mon, Jan 6, 03 at 16:22
Rosyjennifer, I know they were going to be out of the office from Xmas to New Year's. Maybe they just got back today. Please keep us posted on what happens! I just placed my order so now I'm a little concerned.

· Posted by: lindak5 (My Page) on Mon, Jan 6, 03 at 17:46
Regarding the service issue, just talked to a friend who has a Lacanche. Her gas oven just wasn't heating up properly. She called Art Culinaire 2 days before Christmas, a technician was out the next day (Christmas Eve!) and fixed. Turns out some kind of bug was in the gas line. Tech. said that some bugs are attracted to the gas smell and lodged in her line. Must have been a Large bug! Anyway, she was very pleased with such prompt attention. It seems like some bugs-literal as well as figurative- are inherent in whatever stove one gets, but the prompt and effective service is really what makes the difference.

· Posted by: chardon (My Page) on Mon, Jan 6, 03 at 22:23
I hope I get the same turn-around. Jeff said I would get a return call for service tomorrow. I know my gas oven is not working properly. On both TG and Christmas, I had to move Turkey/Ham from the gas to the electric. At TG, I thought my grandmother had accidentally turned the heat down and wasn't sure it was the oven. Regarding broiling, I asked Jeff about my results. Most cookbooks will tell you to place meat about 3-6" to top of heating element depending on the thickness of the cut (I think that's what Art Culinaire is referring to as their "grid"). I noticed that due to the positioning of the racks, you can't get the top of the meat 3" close to the broiler--it's either 1-2" or more like 5-6". Since most steaks are cut around 1 1/2, that poses a challenge. Jeff explained to me that the grill accessory is for searing and cooking meat. The French will use their broiling element to brown, and will sear their meats on the grill. I broiled lamb in the electric oven this evening and it worked out just fine due to its thickness. I'm just not sure I'm happy about not being able to broil a steak properly. Any thoughts anyone? I guess I'll have to try out the grill with a few steaks. He also sent me pics on an optional spacer (wish I would have known about it earlier). I plan on adding a tile backsplash and didn't want the "L" shaped spacer affecting the appearance. They have a straight horizontal spacer that they use for Islands. Apparently that is the way to go with tile--you still need the space between the range and the wall.

· Posted by: chardon (My Page) on Mon, Jan 6, 03 at 22:34
Sorry for my one-sided post...just a little frustrated. Ysop--souds like your temperature adjustment did the fix. I'm hoping mine is that simple. Rosyjennifer and Anna, I wouldn't worry; I think they will follow through like Lindak5's example. They do too much business through word of mouth (namely here!). I just don't think that Jeff is a front-line sales guy; he's the service guy. He's nice enough, but Stan and Tom are really the front guys. They have to make every situation right. Their business is predicated on it with such a high price point item.

· Posted by: carolgnj (My Page) on Tue, Jan 7, 03 at 7:59
Chardon, Sorry to hear about your temperature problems...I hope they are resolved quickly. I am a little nervous about having my contractor do the installation of my Cluny (due in 8 weeks). I know from a previous owner that there is a guy who installs/repairs LaCanches in Philadelphia who does work for them in the mid-Atlantic area. I think it might be worth having him come down to install. Any thoughts? FWIW, my preferred way of cooking steak inside (usually only when it's too cold to grill outside) is to sear the meat in a cast iron frying pan, and then stick the whole thing in a 450-475 degree oven for 6-10 minutes, (depends on thickness).

· Posted by: chardon (My Page) on Tue, Jan 7, 03 at 8:39
Thanks carolgnj. Sounds like you already cook in the french style!! I'm going to try the grill out and do as you say by putting the meat in the oven afterwards. I don't know that the Cluny is all that difficult to install--just different. I think as long as you have someone installing who does appliances you should be okay. My cabinet guys did the install--they do Vikings and Wolfs most of the time. They said it wasn't difficult, just a little different, but they didn't do any tweaking in regards to checking and adjusting temps. If you can get the Lacanche guy, that would be great for peace of mind.

· Posted by: Bosun2 (My Page) on Tue, Jan 7, 03 at 14:17
A good buddy just took delivery of his. Not the best experience--they just dropped the beast outside his house. He was hoping they might even bring it inside! Finally had to hire piano movers for the install. Now installed, and three burners don't work. Called Art Culinare--they said to hire someone, they will reimburse for the fix. Trouble is, had three people out, no one will work on it. He has said that he would not repeat the experience--biggest hassle of the redo. I think they are beautiful, but...

· Posted by: chardon (My Page) on Tue, Jan 7, 03 at 16:51
Well good news so far. One, I'm not crazy about losing temp in the gas oven. The repair guy came out, apparently was leary about working on the range (he had never seen one before). He said they are very simple in design, built solid like the old stoves and simple to repair. We'll see as he hasn't repaired it yet. Apparently I need a new thermostat. The oven only gets so hot at any given temp and just shuts off--no wonder my Turkey didn't cook on TG! I'll keep you posted on the turn around and service.

· Posted by: Rosyjennifer (My Page) on Wed, Jan 8, 03 at 9:03
Update: Jeff called from art culinaire and my range should be shipped out on their next truck. My remodel won't start until end of Jan so My range won't be hooked up right away. I'll keep you posted.

· Posted by: iinsic (My Page) on Wed, Jan 8, 03 at 16:04
First let me say that I am not interested in these premium ranges, but I thought I'd let the other posters know that there was a LaCornue(?) floor model on sale at Expo in Troy, MI for around $7000. I do not know if this is a good price, but it was marked down considerably from the $11,000 they originally had on the item. I also don't know how they compare with the Lacanche ranges on this thread. It looked about 36" wide with alot of stainless.

· Posted by: Jamesk (My Page) on Wed, Jan 8, 03 at 19:54
If anyone is interested in seeing a truly spectacular kitchen with what appears to be a Lacanche Fontenay Plus One range -- check out the photo spread on pages 24-25 of the March 2003 issue of "Fine Cooking" Magazine. Be sure to notice the custom-made kitchen sink. You can also see it on line at the following link.
Here is a link that might be useful: Kitchen with Lacanche Range

· Posted by: anna_chosak (My Page) on Wed, Jan 8, 03 at 20:03
Hey, is this the James that started the GardenWeb Lacanche-mania?!

· Posted by: Jamesk (My Page) on Wed, Jan 8, 03 at 20:13
Yep! It's me.....I can only marvel at the commotion I started.

· Posted by: anna_chosak (My Page) on Wed, Jan 8, 03 at 20:22
Hah! It's great to see you again! I don't know if you recall, but we had a discussion about Agas awhile back. Gave up on that idea as too impractical, but I'm happily awaiting my Lacanche, which should be arriving sometime in April/May. Thanks for mentioning it to me way back! :-)

· Posted by: Jamesk (My Page) on Wed, Jan 8, 03 at 23:40
Hey Anna, Congrats on the Lacanche. I know you'll enjoy it, I certainly enjoy mine. Which model did you order and what colour?

· Posted by: anna_chosak (My Page) on Thu, Jan 9, 03 at 9:13
I ordered the Cluny, classique configuration, regular electric oven, in matte black. What do you have?

· Posted by: carolgnj (My Page) on Sat, Jan 11, 03 at 10:50
I just received notice that my Cluny+1 is "on deck" in France for shipping in the near future (a few weeks early!). Now the challenge will be to get it in the house, since the portion of the kitchen in which it will be is not yet built and no other entrance is wide enough. Has anyone temporarily stored theirs in an outside (i.e. not attached to house or climate controlled) garage? Is the crating sufficient to keep out moisture? Our garage is ancient and not 100% leak free on the roof.

· Posted by: rshuey3 (My Page) on Sat, Jan 11, 03 at 15:23
Just put a plastic tarp over the crate.

· Posted by: reglilly (My Page) on Sat, Jan 11, 03 at 18:10
Eclairsgalore, I've been outof the loop for a month or more; I ordered a Fontenay back in November and am in no rush to receive it (we haven't even broken ground on the kitchen addition), so I'm willing to explore whatever options you might be able to think of to lower the shipping costs, etc. I spoke with Sam and Art Culinaire about getting 8-10 stoves on a sea container and he said he would look into it (that would cost about $250 for shipping vs. $1200 or so). I see a list of Lacanche buyers, but when are those people expecting delivery? If it's after March or April, then we might be able to for a 'shipping group.' reg

· Posted by: wrakoski (My Page) on Sun, Jan 12, 03 at 7:37
Ordered my Cluny+1 in November also. I'm in the same boat as reglilly - I haven't broken ground on the kitchen and don't expect to until April. Put me on the shipping group list!

· Posted by: eclairsgalore (My Page) on Sun, Jan 12, 03 at 12:20
regilly, If Art Cul quoted you $250.00 to the port, don't even bother trying to explore doing it yourself. 15 years ago I believe we were paying $95.00 for Customs Clearance alone. I can't remember if we were paying $1600, or $1800 for a container. It's so long ago! And I don't know if that's a 20' or a 40' container that they are using, but it does not matter, it's a good deal I would say. And if the container is siezed by Customs they will have to deal with it, not you. Let them earn their commission. I would let them handle it for that price and no headaches on your end. My only advise to all of you is if they did not specifically go over who will arrange the trucking from the pier to your home you better ask. Also, please know that there are ranges of services that should be pre selected prior to delivery. I think you should get a delivery truck that has a boom on it. And I believe if you want it placed inside your garage you may have to specify that prior also. I had a bad experience with a gigantic amoire that I purchased. When it was delivered (in a downpour of course) the trucker was only suppose to drop it off in my driveway. Thankfully he was a sweetheart and felt bad for me (knowing it was furniture)and he brought it in my garage. I gave him a tip too because he was not suppose to do it. Another delivery trucker nastily told me the instructions said drop off only, but I threw him a few bills to and asked him if he would bring the boxes in off the record since they were not heavy. So just innocently ask Art Cul what the deal is on the trucking. You need to know before the delivery what the deal is, not once the trucker is there. But it sounds like they are a high end outfit and should be able to accomodate you accordingly. But still and all it's smarter to ask first. I think I am less interested in the Lacanche. I want a more roomy ovens, and I also think I want open burners. I am also on a budget, and I right now I don't feel convinced to go with the Lacanche. But I am keeping an open mind because I still feel I am in a learning experience at this point. I measured my present oven of 15" that I sometimes have problems getting things into, and I don't think a 12" clearance would work for me personally. But that is just my lifestyle. I think this range is beautiful, and an excellent choice. I just don't think it's going to be my choice. eclairsgalore

· Posted by: swissmiss (My Page) on Mon, Jan 13, 03 at 9:43
I ordered a volnay in November and don't want it until at least July (breaking ground this spring); I believe I am already on Stan's shipping list. Last I heard from him (maybe 6 weeks ago) he had 4 no-rush buyers on his ocean freight list so hopefully we will get some more!

· Posted by: SanDiego (My Page) on Mon, Jan 13, 03 at 22:30
I'm in the same situation Swissmiss is in. Ordered a Vougeot in November. We won't be breaking ground on our new house until spring. I think I am on Tom's "slow boat" shipping list. Maybe I'll email Stan to make sure that I am on the list. Can't wait to cook on my Jaune Provence Vougeot!
· Posted by: reglilly (My Page) on Thu, Jan 16, 03 at 10:47
eclairsgalore, The oven size was one of the big points of hesitation for me as well. Indeed, I was leaning toward a WOlf 60" cooktop plus a couple of wall ovens. But everything else about the Lacanche I liked better. The resolution I struck was to get the Lacanche and one 36" Wolf wall oven. I haven't bought the oven yet, but when I decided this Wolf was about the only maker of a 36" oven. Now I see in a recent magazine that Dacor, Viking and others are coming out with 36" ovens. I cook large banquet style meals, and when I was looking at ovens in a good appliance store, the salesman was steering me toward the CDS double wall ovens (which are the largest cubic foot ovens among the 30" ovens. When I told him I had pans that wouldn't fit into it, he said "Buy new pans." Isn't there a joke about a tailor and an ill-fitting suit here?


· Posted by: anna_chosak (My Page) on Thu, Jan 16, 03 at 13:16
Wow, Ellen!!! I'm so happy for you! Are you doing the ocean ship or air freight? My purchase of the Cluny has been my only big step as well. Geez, I'm still working on my layout. Aaarrrrrrrrgggggghhhh....

· Posted by: chardon (My Page) on Thu, Jan 16, 03 at 14:39
Reg--how pathetic am I? I did buy some new pans for my Cluny! Had to give that old roasting pan away! I think your plan is a good one. Another poster and I were laughing about the 26 lb Turkey in the Cluny example on the website. Don't know how they stuffed that thing in there (a cut and paste job perhaps?)

RE: Lacanche Range - Part 3
· Posted by: anna_chosak (My Page) on Thu, Jan 16, 03 at 17:25
According to the AC folks, that's Tom's actual Thanksgiving dinner! ;-)

Finally decided on the Lacanche!!!
Posted by fitzfarm (fitzfarm@hawaiian.net) on Tue, Oct 22, 02 at 17:50
rshuey, Thank you again for your recommendation and advice. We decided on the Cluny+1 in ivory. My husband really liked the black matte, very handsome....but I liked the ivory (I will cook on it more anyway). Was very impressed with the "down to earth" service from Tom, and the patience. He was not "pushy" just very helpful. Fortunately, the company realized that future clients might not want to wait so long (10-12 weeks) for their new range, therefore added the reserve link to their site (www.frenchranges.com/reserve). Those of you interested, Lacanche has pre-ordered a list of different ranges (as part of a common stock) so they can be delivered earlier to you. I will get mine in early December. I would have gotten it sooner if I chose the Cluny in black but opted for the ivory instead, hence the delay. Thank you again, thank you all. fitzfarm

Follow-Up Postings:
· Posted by: Rosyjennifer (My Page) on Tue, Oct 22, 02 at 18:00
Congrats! I'm waiting for the final approval from the electrician and contractor on Friday then I can proceed.

· Posted by: Applianguy (My Page) on Tue, Oct 22, 02 at 20:57
Please post in English for us simple americans :) Mike

· Posted by: rshuey3 (My Page) on Tue, Oct 22, 02 at 22:34
Fitzfarm Wow, a Cluny+1, let the party begin! Saveur - Cook Authentic French Cooking (Thanks Stan) THe Harry's Bar Cookbook - Ciprianni (only five left at Amazon) DId the CLuny have a broiler and convection oven? Se la vive Mike

· Posted by: Scott55405 (My Page) on Wed, Oct 23, 02 at 1:31
I am not familiar with this brand of range. I heard of it only through seeing posts here, and I'm glad this poster put a link so I could see what it looks like. What are some key points that make this a desirable item of interest? Fitzfarm, I hope you enjoy your new range!

· Posted by: fitzfarm (fitzfarm@hawaiian.net) on Wed, Oct 23, 02 at 3:21
Rosyjennifer, Thank you. What model and color are you looking at? I'm excited for you! rshuey3, Got one gas oven and an electric w/broiler. The convection didn't matter to me. Oh and I'm Michelle, Michael is my husband. Thank you again. Scott, I'm sure I will enjoy the range. Please refer any of your questions to Tom or Stan at Art Culinaire @ 1-800-570-2433. They will be more than happy to answer any of your questions. They are really nice and helpful. Just looking at their brochures, you just know this is an extraordinary range. fitzfarm

· Posted by: Rosyjennifer (My Page) on Wed, Oct 23, 02 at 10:55
fitzfarm, Cluny, black. My kitchen is small and I'm not sure it will fit or look too cramped in the only space available. My contractor flipped when I told him I wanted a 40 inch range. He said it won't look right and will be too crowded. He's not seen the specs yet, so we'll see. I saw the Sully black in person. The matte finish showed no fingerprints, which I loved, too. I could go with the 30 inch, but I really wanted the double ovens... I'm not concerned with the smaller oven size. I measured all my pans and they'd all fit. I never quite understood the need for a cavernous oven for the average home baker. I'm off to look at the 30 inch Cormatin...

· Posted by: rshuey3 (My Page) on Wed, Oct 23, 02 at 11:34
Rosyjennifer The Lacanche Range is the centerpiece of any kitchen were it is installed. The black with brass and nickel trim is timeless. And like the AGA its built to last longer than I am. You have to live with the Kitchen and not the contractor. Gook Luck

· Posted by: mktsurf (My Page) on Wed, Oct 23, 02 at 11:40
The ovens still seem small to me. Measured lot of our cookware and some wont fit. Am I missing something? btw the range looks great. mktsurf

· Posted by: chardon (My Page) on Wed, Oct 23, 02 at 12:27
Hi mktsurf The ovens are smaller than what we are use to with American ovens, but how often do you use the full width capacity of your oven--unless of course you are a baking guru! Before buying the Cluny, I measured and found that all my cookware and most of my bakeware fit just fine. The only thing I will need to replace is my roasting pan--one with vertical handles will do the job. Buying a new $30-$50 roasting pan seems like a small investment in order to get the range of my dreams. I think you just have to evaluate how you will use the range. I use the oven for roasting, casseroles, and slow cook dishes; I am not a diehard baker. When I bake cookies, it's usually a couple dozen nestle tollhouse!

· Posted by: Vivian24 (My Page) on Wed, Oct 23, 02 at 13:18
I'm also interested in the Cormatin--just sent away yesterday for the info packet. I'm absolutely in love with the yellow color. What I'm not sure about is the fact that, although we just remodeled our kitchen, it is not a "top of the line" remodel (no granite countertops, stock cabinets, mid-range fridge and DW). Would this be like parking a Porsche in my potting shed? LOL. Don't get me wrong--it's a nice kitchen and in the house where we plan to stay for many years to come. Never mind,....just talked myself into it. So now, I'm waiting. Vivian

· Posted by: fitzfarm (fitzfarm@hawaiian.net) on Wed, Oct 23, 02 at 16:30
Rosyjennifer, I too thought my kitchen would be too small for the Cluny, much less the Cluny+1. My contractor also balked at the idea because I had planned for a 36" Wolf and my cabinets were already ordered. Needless to say when I saw the Cluny, just had to have it. So I balked back at my contractor (in a nice way of course). Like rshuey3 and chardon wrote, YOU have to live with and look at it everyday so get want YOU really want. When your contractor goes on to another job, you will be living with the range you chose. So go for whatever you desire. You are fortunate to have real ranges and owners to see. Research and go with that "feeling" you get when you know it is the "one." Sounds kinda corny but it works. Good luck. mktsurf, Like you I wondered about the smaller size of the ovens. We like our BIG turkeys, especially during the holidays. So I actually went to the meat department and measured a 24lb turkey. Well, the turkey measured about 10 1/4 inches in height, giving about 1 1/2 inches to spare. Or you could always cook two turkeys, or even get an extra breast to suffice. I also realized that I only cook these turkeys every so often, no big deal. If you look at the configurations of the actual range, it is put together pretty efficiently. The different btu sizes on the hob makes for smarter cooking (different levels for different sized pots and pans), the smaller ovens makes for more even and efficient temperatures within the cavity, and most convenient is the way you can customize the range to your specific needs and styles. ***Note that the actual cavity capacity is 12 inches in height. If you are still unsure, try to research more on the site, talk to the guys there, or go see one for yourself in person. Good luck. Vivian, I liked the yellow too but opted for the more traditional ivory(fits better with my scheme). You know what, I bet the Lacanche will make your remodel look "top of the line" just because of it. Please tell us what you decide. fitzfarm

· Posted by: Vivian24 (My Page) on Wed, Oct 23, 02 at 16:44
Fitzfarm, I hope you're right. Kitchen's been done for awhile now, but I've had a terrible time finding a range, so I've been struggling along with a miserable Magic Chef that I can't wait to toss out the door....LOL. I'd probably be flying blind because I doubt that there are very many here in southern Indiana to look at...:) I'm just glad to read that service doesn't seem to be a problem beacuse I guarantee that there aren't any technicians within 75 miles that even know that there is such a thing as LaCanche. Vivian

· Posted by: Rosyjennifer (My Page) on Wed, Oct 23, 02 at 16:56
Vivian, If you check out the photos of Lacanches in people's homes (on the lacanche US website) you'll see all inds of kitchens there. In fact, I posted awhile back that I'd need to get laminate to afford my Cluny!! I'd rather have one thing fantastic than a bunch of average stuff. Anyway, who will be looking at anything else in your kitchen with a Lacanche there?! PS... Get the yellow! Whenever I've gone conservative on color, I've always regretted it later. To all, My friend in the UK has a Falcon. Sure is a beauty...36 inches, 2 ovens, hers is blue with brass trim. Why are US manufacturers so boring... Sigh I wonder if they'll ship to the US... AHHHH!! I can't start that again!

· Posted by: Vivian24 (My Page) on Wed, Oct 23, 02 at 17:32
RosyJ--I'm cracking up over the "who will be looking at anything else with the LaCanche in there?" You have a point...:) Oh yeah, it would definitely be yellow. School bus yellow. It would just be too TOO, you know? I really want to see one in person, though. Maybe in Indy or Louisville... Vivian

· Posted by: dianalon (My Page) on Wed, Oct 23, 02 at 17:45
Vivian, I am in west central Indiana in a small town, and I have narrowed it down to a LaCanche. I haven't been able to get the sales person to send me any color chips or find a person around here who has one. I guess I am not close enough to finishing the house to get his serious help. Have you been able to see one yet? What county or town are you near?

· Posted by: chardon (My Page) on Wed, Oct 23, 02 at 18:27
dianlon-stunned that they haven't responded to you quickly. They should be serious no matter what stage of planning your kitchen is in. Have you specifically asked for a certain color chip? They are a nice size. I don't believe they send them with the brochure. I had to ask for a specific one that I was considering. Vivian--go for that yellow! I think there are two now. One is a pale yellow, the other is a bright (maybe "provence") yellow. I wish I had been that daring. I considered red for awhile and ended up with matte black. Definitely request a chip though. The red in the brochure didn't look anything like the chip I received!

RE: Finally decided on the Lacanche!!!
· Posted by: Vivian24 (My Page) on Wed, Oct 23, 02 at 19:14
Dianalon, we're down in Bedford, Lawrence County. I can GUARANTEE you that there ain't one anywhere near....LOL. I will probably ask ART Culinaire at some point if there is one around anywhere close because I'd sure like to see one before plunking down the cash, you know. Where are you? chardon, definitely the "Provence" yellow. Oh yeah,...school bus all the way--WOO HOO!!! No one's ever accused me of being afraid of color....:D This is just one of those things that I'm only going to get one chance with, and I'm getting what I want. Vivian

· Posted by: rshuey3 (My Page) on Sat, Nov 2, 02 at 16:18
Fitzfarm When do you get you new Lacanche installed? What extras did you order, griddle, grill, traditional hob diffuser. I still need to get the diffuser and the grill. I understand that Tom AKA Hardwarehack may also be looking at the Lacanche. Still the best value of the top end ranges. I also am looking at a True undercounter glass door refrigerator for the island across from the range. I have a Kitchenaide Supra that I will sell now that I have the Sully+1.

· Posted by: dianalon (My Page) on Sat, Nov 2, 02 at 17:25
Vivian, I am in Cloverdale, Putnam County, 17 miles north of Spencer, if you know where that is. We are about 45 minutes from Bloomington. I want to make sure there is room for this stove in the layout of my kitchen. I am more of a stove person as opposed to a built in wall oven/cooktop person. I want granite counter tops and I don't want to ever have to worry about finding replacement tops, etc. I need to call back to Lacanche in a week or so. We are getting much closer to breaking ground. I hope it cooks as good as they claim. And I hope it looks more substantial than the Viking does up close.

· Posted by: fitzfarm (fitzfarm@hawaiian.net) on Sun, Nov 3, 02 at 0:56
rshuey3, We plan to install it as soon as it arrives. By the time my Lacanche arrives everything else in the kitchen should be in place. I will wait to finish the Koa alcove above the range when it is here to get a better idea for measurements. As for extras, I got the griddle, grill, and saute pan. I got the traditional 5 burner hob (it already comes with a simmer hotplate) with the stainless worktop above the warmer oven. Tom from Lacanche has a black Cluny+1 and said he only used the simmer plate above his warmer oven only 10% of the time. In fact he would choose the extra worktop if he had to do it all over again. Hope Tom AKA Hardwarehack talks to Tom from Lacanche to get more info. Art Culinaire is planning to set up a forum like this one for Lacanche owners soon. It will be fun to swap advice, comments, cooking tips, etc. dianalon, I honestly haven't seen a Lacanche in person but I have seen a Viking up close. My neighbor has a Viking, and wishes she opted for the wolf instead (she just heard about the Lacanche only days ago). Just looking at her hobs (burners) you can just tell the quality. It cooks fine for most, but I think for almost the same kind of money you could do better with the Lacanche.

· Posted by: hardwarehack (My Page) on Sun, Nov 3, 02 at 8:09
Thanks for thinking of me, but I'm not actually in the market for a Lacanche - I just posted some comments in the previous thread(s) to address a few of the electrical hookup issues (e.g. possible problems resulting from importing a Euro-spec unit, etc). At the moment, I'm planning on some induction hobs and a new speed oven of one sort of another (most likely an Amana Wave). So I'll continue to lurk here, but won't be joining the "group buy". Best of luck to all of you who are getting one of these beautiful appliances though - they look MOST impressive! :) --Tom.

· Posted by: rshuey3 (My Page) on Sun, Nov 3, 02 at 9:20
Tom I could tell from your other post that you were going for an induction cook top and a flashbake speed oven, I just didn't want Stan to think you were a Lacanche buyer. As you can tell from my post I am a huge fan of the Lacanche. I also wish I had room for either a small AGA or a fireplace in my kitchen and a Rotisserie like the LA Cornue or Diva de Provence. I have a freind that loves to bake and he has a steam injection oven for maked breads and rolls. A great thread would be the ultimate kitchen. How many square feet do you need to have it all?

· Posted by: carolgnj (My Page) on Sun, Nov 3, 02 at 10:30
I am about to place an order for the Cluny+1 black matte, with stainless worktop over the warming oven. I went to visit an ivory Cluny in Washington D.C. last week and the owners raved about it. I just have to double check the oven dimensions with the architect, and then it's a go. Bon Appetit!

· Posted by: Vivian24 (My Page) on Mon, Nov 4, 02 at 11:08
Dianalon, sure I know where Cloverdale is! We usually go up every year to Cataract Falls for their October "Yard Sale"...LOL. Much, much fun. Unfortunately, we didn't get there this year, but I'm planning on next. Good luck on getting your home built. Been there, done that, bought an old house last time...LOL. If you find anyone around Indiana that has a LaCanche, I'd love to go see. Still toying with the LaCanche idea, but I'm trying to justify laying out the $$$. If I could, I'd place my order right now, but I'm going to have to do a bit more planning (i.e., saving..:)...) Vivian

· Posted by: dianalon (My Page) on Sat, Nov 9, 02 at 15:00
Vivian: I received a call from the salesman and he connected me with a lady in Zionsville that I am going to see tomorrow. She has a stainless steel model Lacanche. She said the hood was very attractive, but she put a better fan unit in it. There are 3-4 people around the central Indiana area that have them. Also, he is sending me a couple of color samples. Can't wait to check out this stove.

· Posted by: Vivian24 (My Page) on Sat, Nov 9, 02 at 18:03
Dianalon, I'm so glad you get to go see one! I'm personally not a serious buyer at this point, but I don't think that I could justify spending that kind of money site unseen, you know? I'm sure that it's just going to be fabulous. I'd love to know your opinion once you've actually gotten to touch one. Vivian

· Posted by: Rosyjennifer (My Page) on Tue, Nov 12, 02 at 19:43
I did it. I ordered the Cormatin today. Gulp. The 40" Cluny just was too large although I think the two ovens would have been so great. I like my small, cozy kitchen (keeps other "helpers" at bay!) and the Cormatin is really the best size for the kitchen. It should be here in two weeks because it is already in Wahington state. I now need to pick my countertops, sink, lighting, DW, fridge, backsplash, hood... I hope selecting the range was the hardest part! I have lovely handmade knotty pine cabinets (don't scream, I love them!). I'm thinking soapstone countertops, white apron sink, brass faucet, pugin tiles or delft tiles for a backsplash... Sure would love a smeg fridge...

· Posted by: Vivian24 (My Page) on Wed, Nov 13, 02 at 7:02
Woo Hoo!!! Congrats, Jennifer! (I am SO jealous.....*grin*) Vivian

· Posted by: rshuey3 (My Page) on Wed, Nov 13, 02 at 8:39
Jennifer Welcome to the world of Lacanche! I hope you enjoy it as much as I enjoy mine!

· Posted by: anna_chosak (My Page) on Wed, Nov 13, 02 at 9:28
Jennifer, congrats! And I think the pine cabinets will be marvelous with the Lacanche for that total French country look. And I love everything else you mentioned--we must be on the same decorating wavelength. :-)

· Posted by: fitzfarm (fitzfarm@hawaiian.net) on Wed, Nov 13, 02 at 13:31
YIPEEEEE!!!!! Good for you Rosyjennifer! What color did you get it in? When do you expect it? Do tell!!!!

· Posted by: Rosyjennifer (My Page) on Wed, Nov 13, 02 at 15:13
Thanks for the congrats, all. (and thanks anna for the knotty pine thumbs up! : ) I'm getting it in matte black w/ brass; hopefully in a couple weeks as it just needs to be shipped from WA state. Some side observations: When I saw a lacanche in person I was amazed at how well the black finish hid fingerprints. Also, the brass trim is a nice, soft tone. When I saw the Viking's brass trim it looked like plastic brass. It was solid brass but the tone had a fake look to my eye. I'm off to research fridges... Talk to you soon. Jennifer

· Posted by: ysop1016 (My Page) on Wed, Nov 13, 02 at 17:09
Jennifer, What will you use to clean the brass trim? TIA

· Posted by: Rosyjennifer (My Page) on Wed, Nov 13, 02 at 19:05
ysop, I'm not the most attentive cleaner so a bit of tarnish is fine w/ me... But when the urge strikes I polish all my brass drawer pulls with Brasso. I imagine I'll use it on the range, too. Now that we're on the subject... any recommendations for a better brass polish?

· Posted by: anna_chosak (My Page) on Wed, Nov 13, 02 at 23:23
Here's another cleaning issue: How well does grease clean up off the black matte? We have a black range now which I love the look of, but the grease drives me nuts. Of course, we don't have a hood, which could be a big part of the problem...duh. ;-D

· Posted by: Lynnski (My Page) on Thu, Nov 14, 02 at 11:55
If you're looking for an excellent brass polish, go to the link below. Anything and everything from this company is superb.
Here is a link that might be useful: brass polish

· Posted by: ysop1016 (My Page) on Thu, Nov 14, 02 at 14:02
I recall reading on another thread that Lacanche included a brass cleaner with the range. Does anyone else remember that?

· Posted by: swissmiss (My Page) on Thu, Nov 14, 02 at 15:11
Anyone feeling like they had better take advantage of this annual sale?; I don't need my range until at least the end of next summer but I wouldn't mind saving a little money. I want a fontenay because it has one large oven and has a good balance/presence to it, but it is $3000 more than the volnay just for an extra cabinet. Hmmm.

· Posted by: chardon (My Page) on Thu, Nov 14, 02 at 20:45
Congrats to the new Lacanche buyers! Finally, got my Cluny today. The contractors uncrated it in the garage--it's so gorgeous. Rosyjennifer-we have to talk! I have knotty pine cabinets too! I put in an apron sink, antique brass faucet, and my Cluny is also the matte black. I love soapstone, but ended up with granite for maintenance reasons. I have not selected tile yet--tell me more about the pugin and the delft tiles! I thought I was the only pine lover. I was thinking about painting my walls red--what do you think? Ysop-I'm the one that got brass and copper cleaner gratus from Art Culinaire. I'd tell you what it is except my kitchen is now located in boxes in my master bedroom. Should be able to report back in about two weeks when we move into the new kitchen! I remember the cleaner was lemon based--I'll try to remember to report back. All-not sure I want to know, but how good of a sale are they having? Anyone know what the black Cluny sticker is? Thanks!

· Posted by: anna_chosak (My Page) on Thu, Nov 14, 02 at 21:33
Chardon, I'm so excited for you! Please come back and tell us how it is when you start cooking on it. Gosh, I remember us talking about the Lacanche back in the summer! I'm so happy that you got yours--I'm still on the fence, so feel free to push me over the edge once you start using yours. ;-)


· Posted by: carolgnj (My Page) on Thu, Nov 14, 02 at 22:18
Chardon, Congratulations on your LaCanche! I'll be anxious to hear about the installation. I ordered a Cluny+1 on November 6, 10% discount through November 15. Final price was around $8500 dollars including shipping ($1295 for Cluny +1). The sale is for 10% off standard colors or a free color upgrade. Enjoy!

· Posted by: Bosche (My Page) on Fri, Nov 15, 02 at 1:32
Chardon, Congratulations, I eagerly await the reports on your new range. I bit the bullet today and ordered the Fontenay in black. Swissmiss--I too liked the balanced look of the big single surrounded by the cupboards. My burner configuration is (left to right) 18,000 btu french top, 10,200 btu & 5,200 btu, 18,000 btu Classic (open) burner, and (2) 13,600 btus.

· Posted by: fitzfarm (fitzfarm@hawaiian.net) on Fri, Nov 15, 02 at 3:37
Wow Chardon I'm so jealous!!! I can't wait for mine....please tell us every little detail about your new baby!!! I'll get by on your posts until I get mine in December. My contactor and his crew has never seen anything like it before on the island of Kauai, can't wait to hear their comments! What is the first meal you plan to cook? Are you going to build an alcove around it, how are you going to vent it? Please tell all! I'm so excited for you!!!!!!

· Posted by: swissmiss (My Page) on Fri, Nov 15, 02 at 7:02
Bosche: I am envious of your black fontenay. Was it the bigger, balanced look that swayed you (were you even considering the volnay/veugeot?) or did you want the french top? Truth is, the volnay is all I need but not all I want. I don't know how much I would really use the french top; I think the removable simmer plate will suffice for me. So it's hard for me to justify the 4k more for a french top and extra cabinet. Just curious how you weighed things out.

· Posted by: swissmiss (My Page) on Fri, Nov 15, 02 at 7:27
We live in Zurich, about a days drive from Lacanche, France and we are shipping a container back to the states when we move back this summer. So for all those who have thoughts of importing a european Lacanche, I have gathered the following intelligence: first, I have spoken with the factory and they do not sell UL listed ranges except through A. Culinaire. Indeed, nowhere in europe can you buy a UL listed range. Can these european ranges be adjusted/retrofit to work in the US? Yes, but the problem is the UL listing, which is important for homeowners' insurance purposes. So...I did some more research to find out if it is possible to get a "field evaluation" UL certification for the imported range. The UL representative indicated that this was not practical for a single unit since it is an "extremely costly" process (didn't give a number) and the range would likely not be useable after all the testing. So that really closed all the possible "second doors" I could think of. So you're paying more money for a range through A. Culinaire, but you won't lose sleep worrying about a kitchen fire.

· Posted by: ysop1016 (My Page) on Fri, Nov 15, 02 at 8:39
Chardon, I am really excited for you and so happy to hear that you are not disappointed. It seemed ages ago that I read about the brass polish that "someone" received and it's nice to know that that someone was Chardon. Mine is arriving in 2 weeks or maybe 3. Keep us posted. I still have concerns on the types of pota & pans.

· Posted by: chardon (My Page) on Fri, Nov 15, 02 at 10:00
Thanks for sharing my excitement with me! We are running a little behind (doesn't everyone?) on the remodel. We were hoping for Thanksgiving (still possible), but it looks like we'll be up and running more like mid December. Can't wait to make my garlic chicken! I went crazy buying provencal cookbooks--I love all those slow simmer dishes. Bosche-congrats to you as well. The Fontenay is such a nice size; you must have a spacious kitchen. Carolgnj-I bought my black Cluny for $7105 out the door (base was $6210) before the price hike in August. I can't recall what the price increase was at that time--maybe 5%. Ysop--I have to say, I was pleasantly surprised by the oven size. Granted, the range is sitting in my garage, but they appear to be large enough for my needs! I really think my William Sonoma roaster will fit just fine. It has vertical handles--I think it will work for a 20lb bird. If I get to use it for TG, I'll confirm for you. Fitzfarm--we installed a Vent-a-hood and the contractor is doing a stucco type finish over drywall on the casing he builds over it. We have some sharp molding and corbels for it and plan to faux paint it. Our Vent-a-hood was a tough install in terms of getting the thing to fit through the wall to the outside, but we're good to go now!

· Posted by: Bosche (My Page) on Fri, Nov 15, 02 at 10:00
swissmiss, I am spec'd for 60" range so the smaller range was not under consideration. I did, however, look at the Cluny+1 and the Sully. The Fontenay won me over with its balanced look. The addition of the French top was an after thought---it was going to be a stainless steel blank work surface but later I thought "why not have the option?" When not in use it can still be used as a flat work surface. I essence, I had the space and I've always loved the look of the French top.

· Posted by: carolgnj (My Page) on Fri, Nov 15, 02 at 12:43
Chardon, My total was approx $8360. The base price was still $6210, (I guess no increase on 9/30); plus $2150 for warming oven, and $1295 shipping. Discount of 10% for promotion, and a small discount for "owner referral" ... I guess for travelling to see the oven somewhere else; I didn't ask for the full explanation on that. When I dig the invoice out of the mass of contracts and invoices we are accumulating, I will get the exact figure. I know I sent a 40% deposit of $3400. Arrival expected around Valentine's Day. I am glad to hear that your roasting pan will fit! I got the stainless steel worktop on top of the warming oven, not the French top. Warming oven is to the left of the main ovens, for a total of 56". I am ordering a 60" cabinet covering for the hood, the size recommended by Art Culinaire. Burners are Classique configuration.

· Posted by: chardon (My Page) on Fri, Nov 15, 02 at 15:47
Very exciting! Thanks for the pricing break-out. I would be interested to hear your figure. I wonder if it's too late to ask for a discount--heck, I started this thread!! The warming oven sounds great--I didn't have room and put a warming drawer into my cabinets in another work area.

· Posted by: Rosyjennifer (My Page) on Fri, Nov 15, 02 at 18:39
I'm so jealous of you Lacanche multi oven owners. Sigh. chardon, I think you should get a lacanche kickback. Just think of the money you've made for them. Each new owner shows some friends, who tell some friends... It is immeasurable. And, yes yes, we need to talk pine! maybe it is making a comeback? My favorite color w/ pine is red so I think red walls would be great. I have no walls to paint, everything is pine...walls and cabinets. Even wood floors. A little much I think, but so beautifully handcrafted I can't bring myself to tear any out. I'm getting additional cabinets made and am thinking glass fronts or stained/painted black to break things up a bit... I love the William Morris look. Lots of wood, earthy colors, metals and blue and white Delft pottery to brighten things up. In the book Monet's House there is a picture of his big black/brass range with a mixed delft backsplash. It looks great. Pugin tiles are more earthy and gothic. One source for Pugin tiles is at Arts and Crafts home. (achome.com) They also have beautiful Arts and Crafts fabric which looks great with rustic wood. I got a soapstone sample yesterday -- insanely soft. I mean fingernail scraping soft. Supposedly hardness varies by quarry origin so I'm going to check out another source before I give up. What granite do you have? swissmiss, I pretty much went through the same Lacanche export/UL process as you did. It was worth a try... An interesting aside...While researching exporting UK ranges I found a website that supposedly exports UK Rangemaster Ranges with the electrical conversions made for the US. I emailed them, but never heard back. They had a 36 inch range with 2 ovens and a grill in lots of colors. I decided I couldn't buy something sight unseen so I didn't email them again. With shipping I think the range was around $2300. Would be worth checking out if you want a unique looking range, but w/o the Lacanche price. I don't know about the quality so you'll have to check that out. The websight was www.chef-rangecookers.com I'll attempt to link that below, but not sure if I know what I'm doing.
Here is a link that might be useful: rangemaster ranges

· Posted by: rshuey3 (My Page) on Fri, Nov 15, 02 at 22:12
Jennifer Try looking at honed granite, look like soapstone, but durable.

· Posted by: chardon (My Page) on Sun, Nov 17, 02 at 20:28
RosyJennifer--found a granite I loved called Pietra Imperial, but they had only enough for either my perimeter countertops or my island. I ended up putting pietra imperial (earthy autumn colors) on my perimeter counters to contrast with the black Cluny. I put black absolute on the island. I think it will work really well with the pine. I'll post pics when we get there.

· Posted by: reglilly (My Page) on Mon, Nov 18, 02 at 19:09
As I posted on the Lacanche Part 2 thread, I finally ordered a Fontenay on Friday. Like you, Bosche, I was spec'ed to 60" and it was the Fontenay or a Wolf. I'll get the Wolf 36" single oven to compensate for the smallish Lacanche oven. Art Culinaire said that a group shipping arrangement might be able to be made if 9 or 10 people got together to make a sea container possible. They already have 5 (now 6, with me, I guess) who are willing to take delivery after April 1. Since my kitchen won't be ready for anything until mid-late summer, I'm quite flexible. The savings on the shipping could well be close to $1000, so if there are others out there 'on the verge' (where I've spent considerable time myself), it could save a wad of money to get in on the surface shipping deal. reg

· Posted by: alexi2 (My Page) on Fri, Nov 22, 02 at 13:37
We are building an addition and putting in a new kitchen. We are trying to decide between buying a Lacanche or going with a much cheaper cooktop and oven combination. We've seen a Lacanche at a tradeshow (an absolute beauty) but have yet to test drive one. We are hoping to do that soon at someone's house as arranged by Stan at Art Culinaire. I'd be interested in hearing the opinion of the person on the survey who said they wouldn't buy the Lacanche again. I am also considering getting a restored stove. I had a Wedgewood I loved while I lived in Berkeley. Their cast-iron burners in a star patterned worked better than any gas cooktop I've every used before or since. Apparently these burners were made in the 30s! Prices for the restored stoves seem to range from 2000-4000, so quite a bit less than the LaCanche Our main problem is finding a burner that simmers well. We are not that interested in very powerful burners, but that seems to be all you can buy now in good quality lines. Does anyone know if these high-output burners are the reason simmering is a problem with many new ranges? I also don't like the way that burners grates come up so high off the cooktop. I loved that my Wedgewood burners were sunken into the stovetop --- you essentially had a continuous cooktop but also a nice space to put spoons in between the burners. This is another major complaint I have about currently available gas cooktops. There is no place to put spoons! The grates take up the whole surface. For these reasons we are considering an electric cooktop. Deos anybody have any thoughts on how responsive the new electric cooktops are? Alexi

· Posted by: fitzfarm (fitzfarm@hawaiian.net) on Sat, Nov 23, 02 at 4:23
Alexi, Please talk to Tom at Art Culinaire. He will spend the time you need, no obligations, no pressure whatsoever on your questions about the simmer levels. In the French style of cooking, simmering is key. I know you will be pleased with their customer service. Here is the site lacancheusa.com and the ph# is 425-481-7500. Good luck! Fitzfarm

· Posted by: anna_chosak (My Page) on Sat, Nov 23, 02 at 11:24
Has anyone anywhere near the NJ/NY/PA area seen a Lacanche? I left a message for Tom that I'd like to see one in person, but he hasn't gotten back to me yet.

· Posted by: Ellen_New_Jersey (My Page) on Sat, Nov 23, 02 at 12:31
Anna,I see by your recent posting that you've still not received a response. I'm planning on calling Tom also in the next few days. The only thing keeping me from buying is not being able to see one. I'm going to ask him to include N.J., N.Y.,Pa. De.,Md.,and D.C. in the areas to be considered. Perhaps this will make it more do able Ellen

· Posted by: Rosyjennifer (My Page) on Sat, Nov 23, 02 at 16:34
anna, I'm pretty sure that there is a range in northern MD. I saw one in Baltimore and there is one in Annapolis. You can see mine in Baltimore in about a month. (I hope.) Perhaps you should ask to speak with Stan. He was always very helpful.

· Posted by: anna_chosak (My Page) on Sun, Nov 24, 02 at 12:06
Ellen--ROAD TRIP! I'd suggest we go crash Rosyjennifer's house when she gets her, but I'm afraid we'll miss the sale! ;-D

· Posted by: gklein (My Page) on Sun, Nov 24, 02 at 18:38
We also live in northern NJ- Please let me know if there is a range in the NJ area-We currently have a ceran electric top and my wife is afraid that with two kids the range will be to much to clean-How easy is it to clean? Also we would have to use propane would that effect the performance?-Thanks in advance!

· Posted by: Roostermad (My Page) on Mon, Nov 25, 02 at 5:57
I am so grateful for the comments on Lacanche vs. Viking. We were all set to order a Viking until I learned about Viking's myriad problems. We are now ordering a LaCanche Cluny in Portuguese Blue before the sale is over on Nov. 30th. Can't wait!

· Posted by: chardon (My Page) on Mon, Nov 25, 02 at 8:44
I'm so excited! My Cluny and countertops are being installed today. If all goes well, my first test drive will be Thanksgiving-no pressure, right?

· Posted by: anna_chosak (My Page) on Mon, Nov 25, 02 at 11:07
Hee...none at all, Chardon! It's not as though you have several people here waiting to see how it went or anything....;-)

· Posted by: anna_chosak (My Page) on Mon, Nov 25, 02 at 11:38
Roostermad, oooooooh! Portuguese!!! Blue!!! That's my favorite color, in case you couldn't tell. ;-) That color so tempts me, but I'm a little nervous that it wouldn't go with an Arts & Crafts-style, which would match the rest of my house better. What colors are you doing your kitchen in? What kind of cabinets? Another question for the experts here: If I ordered a Cluny and we ever sold the house, I know I couldn't leave it behind. But then the new owners would have this odd-sized 39 3/8" space to fill in, and that would lower the resale value, wouldn't it? Also, if I break the budget with a Cluny, would it look strange to put in, say, Ikea cabinets around it?

· Posted by: Rosyjennifer (My Page) on Mon, Nov 25, 02 at 17:56
ha anna! I guess you missed my "Lacanche and formica" thread. At arts and crafts home (achome.co.uk I think) there are some lovely william morris blue and white A&C tiles that would look nice w/ P. blue. You could have your blue and keep true to a&c.

· Posted by: anna_chosak (My Page) on Mon, Nov 25, 02 at 18:26
Oh darn...you didn't archive it by any chance, did you? *l* I'll take a look at the site you provided. Thanks! :-)

· Posted by: chardon (My Page) on Mon, Nov 25, 02 at 19:10
I read somewhere that some domestic line makes a 40"--maybe Kenmore? You could replace it with that and take it with you!!

· Posted by: anna_chosak (My Page) on Mon, Nov 25, 02 at 20:56
Thanks, Chardon!

· Posted by: hardwarehack (My Page) on Mon, Nov 25, 02 at 20:59
Anna, Here's the link to the Google cached archive of the "Lacanche and Formica" thread... Everyone, Note that this Forum only holds 300 active threads, and has NO archive section of any sort - and even Google doesn't keep "cached" threads around forever. That's why it's so important to keep posting in the existing, hopefully "most current" thread on a given topic. With lots of short little threads, valuable info will wind up scrolling off the Forum in short order, with little anyone can do about it (short of re-copying the entire block of text). With all the interest in Lacanche these days, I'm sure everyone wants to keep this info available here as long as possible - so please don't start any more new threads, until these latest ones start to approach the 100-post limit. Thanks, --Tom (who still isn't in the market for a Lacanche, but is very much enjoying this ongoing topic, LOL!).
Here is a link that might be useful: Lacanche and Formica!!

· Posted by: anna_chosak (My Page) on Mon, Nov 25, 02 at 21:12
Thanks so much, Tom! Valuable info there, and I enjoyed reading yet another Lacanche thread. I spoke to Stan this evening, and he's looking into arranging for me to see one soon. Yippee!!!!

40 inch ranges...
· Posted by: hardwarehack (My Page) on Mon, Nov 25, 02 at 21:22
Chardon, Anna, Here's the link to the current Forum thread discussing the 40" Kenmore range. I haven't checked to see if the specs are *exactly* the same for the Lacanche 40" and the Kenmore 40", though (i.e. if the lengths are identical)... --Tom. P.S. Anna, I happen to like a number of the Ikea cabinet models! If that's what it takes to get a Lacanche, hey, I'd say go for it! :)
Here is a link that might be useful: Kenmore 40 in. dual fuel range

· Posted by: anna_chosak (My Page) on Tue, Nov 26, 02 at 13:34
Tom, which Ikea cabinets do you like? The Adel medium brown looks really beautiful, and since my house is quasi-Arts and Crafts, I think they'd go really well. I was very encouraged by the threads here discussing Ikea cabs; everyone who has them seems to be pretty happy with them.

· Posted by: chardon (My Page) on Tue, Nov 26, 02 at 13:38
Tom--you da best! Thanks for helping us find these links. We'll get you converted sooner or later. They are still working on installing mine today!

· Posted by: hardwarehack (My Page) on Wed, Nov 27, 02 at 7:16
Anna, Yes, I very much like the Adel medium brown - I forget the names of each of the particular styles, but I've got the IKEA literature buried around here somewhere, and I always stop to browse in the kitchen section whenever I visit one of their stores (here in SoCal, I have *four* to choose from!). They do seem to be well-built and of reasonably high quality - a lot of value for the money IMHO. Lee has mentioned that they're also fairly easy to install, too... Btw, to follow-up on the "40 inch question" - I did some checking, and it looks like there might still be a problem in trying to swap out a Lacanche for one of the domestic ranges. As I'm sure everyone here knows by now, the Cluny and Volnay/Vougeot are precisely 1 meter in length, i.e. 39-3/8". However, all the domestic ranges I could locate, including the Frigidaire PLCF489A, Whirlpool RF4700XEW, GE JCP67YWW, Kenmore Elite #75503, etc, are all 40" to 40-1/8" in length. So if contemplating such a "change-out" in the event of a future move, it would be necessary to provide an additional ~3/4" of space in some fashion. Either by leaving a small gap on each side of the Lacanche (perhaps with some type of filler material or gasket or something?), or by including some means to shave some 3/8" off the adjacent countertop and cabinetry. Personally, if selling a house with a Lacanche, I'd just try adding ~$20-25K to the asking price, put something like "premium gourmet kitchen" in the ads... and then take the profit and put it toward the purchase price of another Lacanche for the new place! :) I guess if going the IKEA route anyway, and you really wanted to take your Lacanche with you for a near-future move, using something along the lines of those IKEA Varde modular kitchen components could also work. That birch decor would probably look a little strange beside a Lacanche though... Chardon, Thanks - these ranges really do seem more and more impressive each time I check them out, so who knows, maybe I will just take the plunge someday! I guess if I really do wind up totally remodeling my kitchen with all-new cabinetry, that would be the perfect excuse, right? :) I'm afraid that's probably at least a year or more away though... so I'll just stick with my current plans for a portable induction cooktop for now, and enjoy reading the Lacanche threads! Best of luck with your install - looking forward to your reports!! --Tom.

· Posted by: anna_chosak (My Page) on Wed, Nov 27, 02 at 10:58
Tom, thanks so much for that info! I was looking at the specs for the Cluny last night, and it does need some clearance on the sides. So here's what I was thinking: Since I need a hot pot landing space anyway, how about leaving an inch or so gap between the range and the base cabinets surrounding it, then topping with soapstone to meet the sides of the range? Then, a new 40" range could fit in the cabinets, and since soapstone can be worked with woodworking tools, the extra soapstone could be trimmed off. Or is that totally unfeasible? We could add to the price as you suggest, and that's a good idea. I'll pester my friend the real estate agent as to whether that's appropriate for my neighborhood, which is fairly middle class. Of course, with my beautiful new kitchen, I may dig in my heels and refuse to go anywhere for another 20 years....;-)

· Posted by: hardwarehack (My Page) on Wed, Nov 27, 02 at 11:38
Anna, Yes, that soapstone countertop idea would probably work well - but I know very little about such materials, so I'll leave further commentary on the subject to the actual Forum experts! :) Note that per my latest comments in the Kenmore 40" thread, another option would be to just leave at least one side of the range totally open, and put some sort of mobile cart (Boos chopping block?) there. That way, the exact cutout dimensions are no longer an issue. This would only work if both ranges (Lacanche and "replacement") have nice finished sides, of course... I guess real estate questions are also a topic for another Forum. ;) --Tom.

· Posted by: chardon (My Page) on Wed, Nov 27, 02 at 14:00
Tom--that is a great idea. The range is finished just as nice on the sides. Very smart.

· Posted by: hardwarehack (My Page) on Tue, Dec 10, 02 at 4:51
Btw, note that although this thread is a parallel discussion to the "Lacanche Range Part 2" thread, and we now have a "Part 3", we also only have 79 posts here, so there's still a little breathing room, if people want to continue some of these sub-topics. Again, it's good not to start too *many* threads on a given subject at once, due to the structure of this Forum... but OTOH, it's not good to have a useful thread become totally inactive, since per the Rules here, "just bumping" an old topic up to the top of the list again and again (i.e. with no actual new comments) is technically illegal. So, do please feel free to post occasionally here, too! :) In the meantime, here's the direct link to the most current Forum segment... Thanks, --Tom.
Here is a link that might be useful: Lacanche Range - Part 3

· Posted by: hardwarehack (My Page) on Sun, Dec 29, 02 at 6:07
Well, I haven't been following the Lacanchemania in these parts too closely of late, as I've been too involved with my own "dream cooking system" - an Amana WAVE speed oven! I guess nothing could be further removed from an imported gas range than a halogen oven and an induction hob... but perhaps that goes to show that there are many, many choices in the world of premium cooking. Anyway, since I'm not sure what's happening with everyone here at the moment, I'll just use this post to wish all the new Lacanche owners and owners-to-be an early very Happy 2003! May you all have the pleasure of composing the finest culinary symphonies on your new "pianos" in the year ahead. :) For handy reference, here's a "blanket link" to all the current Forum Lacanche threads... Thanks, --Tom.
Here is a link that might be useful: Forum Lacanche threads
· Posted by: hardwarehack (My Page) on Fri, Jan 10, 03 at 11:54
Again, there's still a little space left in this "parallel" Lacanche thread, in case anyone wants to continue this discussion... otherwise, I guess we'll just leave it floating about here as a handy reference! :) Thanks, --Tom.

· Posted by: hardwarehack (My Page) on Tue, Jan 21, 03 at 4:02
Note that we now have yet another new Lacanche thread - yep, we made it up to Part 4! Please follow the link below to catch up on all the latest, and let the Lacanchemania continue... :) --Tom.
Here is a link that might be useful: Lacanche Range - Part 4

· Posted by: hardwarehack (My Page) on Sat, Feb 1, 03 at 10:37
Well, this sure has become an active topic - Part 4 is now more than half full, and it won't be too much longer until Part 5 (!) is upon us! Again, note that there's still ample room is this segment, if anyone would like to post occasional comments here, too... Thanks everyone - the madness continues! ;) --Tom.
Here is a link that might be useful: Lacanche Range - Part 4

· Posted by: hardwarehack (My Page) on Wed, Feb 12, 03 at 12:19
Well, no "Part 5" as yet, but this remains a very active Forum topic - for anyone who has additional Lacanche-related questions and comments, please follow the link below, to the most current segment. Thanks, --Tom.
Here is a link that might be useful: Lacanche Range - Part 4