Lacanche Threads

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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