Lacanche Threads

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

Follow-Up Postings:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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