Lacanche Threads 21-30

o Lacanche ranges part 22
Posted by clafouti (My Page) on Fri, May 13, 05 at 19:33

I am pretty sure the Lacanche steamer goes into the cooktop. On the
other hand, you can buy a steamer that goes into your countertop
(Gaggenau makes a very unobtrusive one that would be good for a "lost"
corner I think.)

I have seriously been considering a Gaggenau steam/convection oven to
augment a Lacanche. I do not steam vegetables or fish (I am a
high-BTU-searing type of girl), but I am completely intrigued about
baking bread (no more spritzing), roasting meat, etc. in one. Also,
they can serve as a regular convection electronic oven sans steam.

Here is a link that might be useful: Lacanche ranges part 21
Follow-Up Postings:

o RE: Lacanche ranges part 22

* Posted by: AZdreamhome (My Page) on Fri, May 13, 05 at 19:50

clafouti -- check out the new Sharp steam oven (the new version is a
countertop version but late this year they will come out with a
built-in version). Retail on the May '05 released steam oven is
approx. $1300. I like how you mention it can be used as a regular
convection oven without the steam.

Here's a link to the Sharp steam oven product brochure:

http://www.sharpusa.com/files/sso_dow_steamovenbro.pdf

P.S. Does anyone know approx. retail price for the built-in Miele? I'm
not considering Gaggenau due to price (great oven) after spending big
$$ on a Lacanche also.

o RE: Lacanche ranges part 22

* Posted by: KLB_2000 (My Page) on Fri, May 13, 05 at 21:48

Regarding the ideal "smaller/larger" oven configuration...
I tend to think that putting the larger and smaller ovens right next
to each other (like a Cluny/Sully hybrid) would look a little
unbalanced....but maybe something like the 'Macon' on the UK sites....

"specifically designed for the British & Irish markets, and boasts no
fewer than three different ovens, two grills, a five burner hob and
storage drawer."

(Since this one is still only 1000 cm wide, I guess the ovens can't be
any wider then the Cluny ovens, though).

So I wonder how many requests Lacanche has to receive to design a
range specifically for the American market....?
Kelly

Here is a link that might be useful: Macon Range
o RE: Lacanche ranges part 22

* Posted by: kitchengirl (My Page) on Sat, May 14, 05 at 1:27

Orchidluvr,
Sorry not to respond sooner. I think everything looks quite fine;
there are a couple miniscule signs of my mishap: a slight indentation
in the stainless top edge behind the towel bar and a tiny scratch in
my enamel on the corner of an oven door -- but I doubt even a Lacanche
owner would see these things. If it functions normally upon hookup,
I'll be thrilled. So when may we see final photos of your kitchen?!

Kelly,
Art Culinaire is perhaps considering bringing the Macon model here;
Stan actually has a European model of the Macon in his kitchen, but AC
would have to decide that there is strong enough interest for it and
there is apparently substantial expense to adapting it to UL Labs
standards for U.S. sales (something AC has done in the last few
years). All this b/c I wanted to buy one, but ended up going with the
made for America Cluny model... The two larger ovens are the same as a
Cluny and the third small oven has a broiling unit.

AnnaLeeF: I'm with you on the Woodinville food and wine bash! And I'm
ready any day for the Burgundy barge cruise!!

o RE: Lacanche ranges part 22

* Posted by: Momto4Kids (My Page) on Sat, May 14, 05 at 8:00

AZ---I've used both my ovens this morning and here are the results:

Electric convection: Set at 375 degrees. Drawer below did NOT get warm at all.

Gas oven: Set at 400 degrees. Drawer below was at 175 degrees.

As I recall over time, it has been the drawer under my gas oven that
I've noticed getting hot. But this is where I store my lids. My ranges
accessories are in the other drawer. Hope this helps some.

o RE: Lacanche ranges part 22

* Posted by: vedaZu (My Page) on Sat, May 14, 05 at 8:15

Here's a question: Do the American Lacanches have a red light that is
on permanently to show that the electricity is working? I don't
remember seeing it in any of the photos. Mine does and I thought it
was curious. . .

o RE: Lacanche ranges part 22-Red Light

* Posted by: Momto4Kids (My Page) on Sat, May 14, 05 at 8:56

Veda...yes, it stays on. I know. It "freaks" everyone out! My builder
was sure something was wired wrong, but I spoke with Stan at AC. It
should stay on.

o RE: Lacanche ranges part 22

* Posted by: AnnaLeeF (My Page) on Sat, May 14, 05 at 9:07

The little red light continues to glow, even as the tulips bloom.
Yes, you are seeing the reassuring beacon that you will live with for
years to come. All is well.

Least we forget . . .

Here is a link that might be useful: Lacanche Ranges - Part 21
o Blogspot for reference

* Posted by: AnnaLeeF (My Page) on Sat, May 14, 05 at 9:14

NancyUSA:

How is your remodel coming? Here's the link to the archive you
graciously created.

kitchengirl: we are anxious to see your progress, too!

Here is a link that might be useful: Lacanche.blogspot.com
o RE: Lacanche ranges part 22

* Posted by: VeloDoug (My Page) on Sat, May 14, 05 at 9:38

Our American model all-gas Cormatin does not have the little red
light. It has no lights at all.

o CornuFé

* Posted by: VeloDoug (My Page) on Sat, May 14, 05 at 13:51

I thought the oven door arrangement on the CornuFé looked familiar. I
looked around a bit on the Internet and learned that it's made by
Rangemaster. The Rangemaster Elite looks almost identical except for
the decorative trim and the double drawers on the La Cornue version.
This isn't too surprising, considering that La Cornue and Rangemaster
are now both owned by AGA.

o RE: Lacanche ranges part 22

* Posted by: MarinGirl (My Page) on Sat, May 14, 05 at 15:42

I also looked into the CornuFe, and in our household it is now called
the La Fonay. I got information from an AGA rep in London that the
CornuFe will be mass produced in England (not handmade like our
favorites) "in the style of the La Cornue." AGA can put the La Cornue
name on it since they now own that name, but it is not a genuine La
Cornue.

Speaking of genuine French ranges -- Pamela, do you have a picture of
your Morice? I'm sorry if you have posted it before (and my guess is
you have) but I am rather new to this forum!

o RE: Lacanche ranges part 22

* Posted by: AZdreamhome (My Page) on Sat, May 14, 05 at 16:30

Yep, Lacanche is the way to go...that's for sure! Even with the
smaller Cluny ovens.

Deb -- thanks again for keeping me educated on this range. I
appreciate it....again! :-)

o RE: Lacanche ranges part 22

* Posted by: MarinGirl (My Page) on Sun, May 15, 05 at 12:12

OK, I talked with Tom at AC about the endless debate I am having over
the Cluny 1400 vs. the Sully. He (a cluny 1400 owner) said that
roasting is easier in the larger oven, and suggested a Volnay with a
separate wall oven so as not to give up either the warming cupboard or
the larger gas oven (this is what his in-laws have). I am starting to
like the idea, but I don't really have much wall space. Does anyone
other than cooking_SB have an under-counter wall oven? Also, in
looking at this issue, I really like the Gagg steam/convection (and
any money I save on downsizing the Lancanche (and hood) will go right
back into kitchen appliances!). I don't think the gagg steam/convction
has a broiler though, and neither would the gas Volnay. Can I live
without a broiler?

o RE: Lacanche ranges part 22

* Posted by: VeloDoug (My Page) on Sun, May 15, 05 at 12:40

MarinGirl: What do you use a broiler for now?

DW and I faced the same decision about a broiler when we were
wondering which oven to specify for our Cormatin. A friend asked what
we did with the broiler in our old GE gas range. We made a list of
everything we'd used it for in the previous year and she pointed out
that we could have done all of it with a $30 toaster oven. That was in
January. We ordered an all-gas Cormatin, bought a small Black & Decker
toaster oven, and stopped using the broiler in the old range. We
haven't missed it at all.

The same friend who helped us with this decision uses the big
infra-red broiler in her commercial gas range at least once a week and
couldn't get along with out it.

o RE: The Morice

* Posted by: AnnaLeeF (My Page) on Sun, May 15, 05 at 19:32

Wow, Pamela! I just saw a brochure on the Morice range today. It is
stunning. I could never really tell what they looked like from the
sub-par pictures on their website, but I clicked on their website when
I returned home and it seems they are heavily discounting (like 50%)
their older models (unless the link is outdated and still available,
since they refer to 2003-2003 model years). Don't know if they change
models infrequently or if this is a mistake. Also, it looks like
Lacanche used to distribute it here.

Here is a link that might be useful: Morice sale - is it current or dated?
o RE: Lacanche ranges part 22

* Posted by: pamela1 (My Page) on Sun, May 15, 05 at 20:01

Yes, AnnaLee, this is an incredible sale. These Marengo model ranges
go for over $12K with shipping. I paid $8 and thought I was getting a
steal! (The sale prices actually make me a bit nauseous-I don't look
on the site much.) Morice sold out of the discounted Supreme models
(one big oven, one small) and the larger 2-oven model.

The only difference I have heard on this past model is that the new
ones are fitted with easy-sliding racks. Nice, but I wouldn't pay
thousands more for them!

Yes, Art Culinaire distributed Morice in the US, prior to their taking
on Lacanche, but they (AC) told me Morice pulled the account because
they wanted an exclusive distributor, and I guess they were also
repping Caumartin.
Pamela

o RE: Lacanche ranges part 22

* Posted by: NancyUSA (My Page) on Sun, May 15, 05 at 23:55

AnnaLeeF,

Thanks for posting the link. The enormus size of these threads was
causing errors in blogger archives (host for
http://lacanche.blogspot.com/). I've fixed the problem by breaking the
threads into blocks of 10 ie 1-10,11-20,21-30.

All is up to date, Threads posted through Part 21

Still painting in the kitchen, when we finish I will post pictures. A
bit sidetracked with gardening, some stuff won't wait.

Best,
Nancy

o RE: Lacanche ranges part 22

* Posted by: vedaZu (My Page) on Mon, May 16, 05 at 22:56

I don't understand about the various spacers at the back of the range.
The range has about a 3 inch overhang at the back; there is a
"chimney" which vents out of the gas oven into an oval cutout
immediately behind the grates. Stainless steel clip-ons on these ovals
guide the steam or whatever, either back or front, depending upon
placement. So my question is this--can this overhang function as the
"2 inches from the wall" buffer, or do you need two more inches beyond
that? or is my range different yours?

o RE: Lacanche ranges part 22

* Posted by: kitchengirl (My Page) on Tue, May 17, 05 at 13:56

Nancy,
Just want to thank you again for assembling and maintaining all of our
Lacanche data -- it really is super of you.
kg

o RE: Lacanche ranges part 22

* Posted by: VeloDoug (My Page) on Tue, May 17, 05 at 14:13

Veda,

The stainless top of my Cormatin overhangs the enameled side panels by
just over 3 inches, the "chimney" by less than 2 inches and the
electrical box by less than 1 inch. I have not seen the heat
deflectors installed facing the front in any of the photos I've seen
of the ranges.

The American ranges are UL approved for zero clearance when installed
with the Back Spacer Vent supplied with the range or with the Island
Back Spacer manufactured and sold by AC. They are not UL approved for
installation without one or the other. The Back Spacer Vent is
required when the wall behind the range is combustible. The Island
Back Spacer can only be used if the wall is non-combustible. Either
the Back Spacer Vent or the Island Back Spacer will keep the range
further from the wall than the 2 inches you mention.

Because none of us know for certain how your European range differs
from the American ranges that the UL tested and for which it granted
the approval, your best bet is to install your range according to the
instructions you received with it.

o RE: Lacanche ranges part 22

* Posted by: vedaZu (My Page) on Tue, May 17, 05 at 19:40

Doug--thank you. From what you say, we have the same range top and
back. what isn't clear--do you have these heat deflectors? Because,
try as I might, I can't see them on any of the pictures of the
kitchens posted. And, despite a formidable manual which surprised my
electricians, the heat deflectors and/or spacer isn't/aren't
mentioned.

o RE: Lacanche ranges part 22

* Posted by: MarinGirl (My Page) on Tue, May 17, 05 at 23:13

VeloDoug -- thank you for the input on the broiler. I only use mine
perodically now, but I am also trying to anticipate how I might want
to expand my culinary horizons in my new kitchen! The "either/or"
factor is hard.

Does anyone have the Chateaneuf/Chambertin? It has the same
configuration as the Volnay, with extra room for extra burners.

o RE: Lacanche ranges part 22

* Posted by: NancyUSA (My Page) on Wed, May 18, 05 at 10:52

I was looking through old bookmarks/favorites and ran across this
fabulous kitchen. I don't remember where I found it, but I thought you
guys might know who's kitchen this is.

Here is the link so it will show up in the archives
http://www.rakoski.com/Remodel/Almostfinished/index.htm

I've added the kitchen to the Lacanche Wesite as well
http://lacanche.blogspot.com/

Thanks for your kind words kitchengirl

Nancy

Here is a link that might be useful: Great Lacanche kitchen
o RE: Lacanche ranges part 22

* Posted by: NancyUSA (My Page) on Wed, May 18, 05 at 11:20

I thought these links from Art Culinaire would be helpful, great
pictures in the brochure and a ton of information in the forums. I've
also added them to the links section at the Lacanche website.

Art Culinaire Forum
http://www.frenchranges.com/forum/

Art Culinaire Brochure
http://www.frenchranges.com/lacanche/brochure/default.htm

Here is a link that might be useful: Lacanche Website
o RE: Lacanche ranges part 22

* Posted by: kitchengirl (My Page) on Wed, May 18, 05 at 11:38

Nancy,
That's Warren Rakowski's beautiful kitchen. He was very helpful when
my range tipped over!
kg

o RE: Lacanche ranges part 22

* Posted by: AZdreamhome (My Page) on Wed, May 18, 05 at 19:10

Warren's kitchen is really beautiful. I love seeing photos of Lacanche
kitchens. Thanks for posting this Nancy!

o RE: Lacanche ranges part 22

* Posted by: MarinGirl (My Page) on Sat, May 21, 05 at 13:53

AC just got info from the factory there are new colors, including
pistachio green. I am waiting to hear what the other colors are. I'll
report back when I get more info.

Also, still wondering if anyone has the Chateaneuf or if anyone looked into it.

o RE: Lacanche ranges part 22

* Posted by: AZdreamhome (My Page) on Sat, May 21, 05 at 16:50

Cool! Just when I settled on the Burgundy Red, I will have something
else to think about now! :-)

I also have considered the Volnay (or Chateauneuf) in the past and
still consider it from time to time. For me, I really like the Cluny
1400 since it will be my kitchen's focal point (kind of silly to some
people, I guess). The oven size gets to me some times which is when I
start thinking about a Volnay (plus a sep conv. oven) again. But I
think I'm going to stick to the 1400....I think. I'm not deciding
until July so I have a little more time to waiver.

o RE: Lacanche ranges part 22

* Posted by: VeloDoug (My Page) on Sat, May 21, 05 at 18:05

"AC just got info from the factory there are new colors, including
pistachio green."

So it's not just the crazy Americans who artificially color their
pistachio ice cream green?

o RE: Lacanche ranges part 22

* Posted by: Pirula (My Page) on Mon, May 23, 05 at 2:43

anna chosak: just saw your invite to NJ. Thank you! I may take you up on it!

Still enjoying reading everyone's Lacanche sagas. Hopefully, I'll have
one of my own soon. Still haven't called Stan. Trying not to get ahead
of myself. Still have two and a half months to go here and won't start
demo until October.

Does anyone know if you can get the steamer accessory with the
Lacanche? I thought I understood from Stan that it wasn't available.
But that was awhile ago.

Ivette

o RE: Lacanche ranges part 22

* Posted by: kitchengirl (My Page) on Tue, May 24, 05 at 15:24

Hi Ivette,
I'm sure we will enjoy your Lacanche saga as it unfolds this Fall! And
with the 3 new colors, is their any chance that you are tempted to
switch?!

I would be quite tempted to go with a fashion color (eg, pistachio
green) if I wasn't reigned in by the thought that this is a mid- to
long-term purchase... Orchidluvr and I both went with the dark green
and I was quite surprised to learn from AC's engineer, Gregg, that
there are only 4 or 5 green ranges in the U.S., including his own! Are
there any other green range owners lurking on this thread? Would love
to meet you.

o RE: Lacanche ranges part 22

* Posted by: MarinGirl (My Page) on Tue, May 24, 05 at 18:35

Kitchengirl -- I ordered the dark green sample, and it looks almost
black on the square that they sent. How does it look "in real life"?
Samples can be deceiving!

Aside from color, I am still looking at models as we continue to
rearrange our kitchen design. The Chateaneuf/Chambertin is 3.5" bigger
than the Volnay, and it would accomodate an 18K open burner, a french
top and two smaller burners. Can any of you comment the advisability
of this stove top configuration?

o RE: Lacanche ranges part 22

* Posted by: VeloDoug (My Page) on Tue, May 24, 05 at 20:47

"The Chateaneuf/Chambertin is 3.5" bigger than the Volnay, and it
would accomodate an 18K open burner, a french top and two smaller
burners."

It would certainly give you a lot of options. From the photo of the
smaller burners on the French Lacanche site it looks like they are the
11,000 BTU and 5,000 BTU sizes. If so, one point you might want to
consider is whether they would work as well under a grill plate or a
griddle plate as the matched pair of 11,000 BTU burners on the
Volnay/Vougeot.

o RE: Lacanche ranges part 22

* Posted by: clafouti (My Page) on Tue, May 24, 05 at 21:59

Does anyone have links to photos of the new colors?

o RE: Lacanche ranges part 22

* Posted by: kitchengirl (My Page) on Tue, May 24, 05 at 23:52

MarinGirl,
The green is dark, but unmistakably green -- you cannot confuse the
two... Also, if you choose to go with other greens in your kitchen,
you can affect its appearance. E.g., if I go with a counter top or
wall color with lighter greens, the Lacanche's green would read
lighter. I chose it b/c I doubt I will ever have painted cabinets as
my DH is a real "woodie" and woodworking is his hobby. Virtually all
natural-toned woods except walnut look their best with hunter or
British Racing green... So I got the green in case we move in 5 years
and want to take this range with us into a new kitchen.

o RE: color choices

* Posted by: kitchengirl (My Page) on Tue, May 24, 05 at 23:54

p.s. I decided between black and the green in the end. I would have
loved to go with the Provencal yellow, but we could not find a floor
we both liked that went with it...

o RE: Lacanche ranges part 22

* Posted by: MarinGirl (My Page) on Wed, May 25, 05 at 1:55

VeloDoug -- you have a good point about the small burners. I will find
out whether I can order two 11k burners. I was wondering though if the
5K produces a lower flame for simmering than the higher BTU burners or
whether the difference is only in how high they can go.

Kitchengirl, I can see that the dark green would be lovely with
natural wood. My DH loves wood too, but we haven't picked out the
cabinet finishes yet. I am trying to include enough natural wood in
our finishes to satisfy his affinity (wood windows, some wood floors,
etc.). If I go with natural wood in the kitchen it will probably be a
lighter variety. The floors will be limestone, but the rest is a still
up in the air!

Clafouti, I don't have any pictures unfortunately. AC is only now
trying to get samples from the factory (they were actually chasing
down the "lime green" rumor I had asked them about from a previous
thread). The only color they told me about was the pistachio since I
had asked about the lime green, but I'm waiting for info on the other
colors too. I'll post information as it becomes available.

o RE: Lacanche ranges part 22

* Posted by: VeloDoug (My Page) on Wed, May 25, 05 at 9:08

MarinGirl: You can download the Chambertin/Chateauneuf specifications
from AC's Technical Support Page. It looks like the smaller burners in
all of the configurations that include either the 18,000 BTU burner or
the French top in the center array are 11,000 BTU and 5,000 BTU. You
probably do want the 5,000 BTU burner for simmering because a
conventional (non multi-stage) burner can only be reliably turned down
to about 1/4 of its rated capacity.

(It's interesting to note that the link uses the name Chassagne rather
than Chateauneuf for the mirror image of the Chambertin, but the specs
themselves use Chateauneuf.)

o RE: Lacanche ranges part 22

* Posted by: MarinGirl (My Page) on Thu, May 26, 05 at 0:48

VeloDoug -- I guess it is hard to have everything (without unlimited
space/budget that is). And maybe it is better that the European
options of steam/grill aren't available here (although they look VERY
interesting) -- they would add significant components to the list of
decisions!

Based on the available options here, if I choose the 18k open burner
plus the french plate, my grill and griddle plates will have lopsided
heat on the smaller burners. I suppose that is the price I would pay
for trying to maximize options.

How are you enjoying your Cormatin? I was curious what factors when
into your decision to choose the 4-burner top. Are you taking
advantage of the varying BTUs?

o RE: Lacanche ranges part 22

* Posted by: VeloDoug (My Page) on Thu, May 26, 05 at 10:30

MarinGirl: Sadly, the only thing we are doing with the Cormatin at
this point is admiring it in the corner of the dining room. I am
cautiously optimistic that it will be installed next week.

Space and budget dictated our choice of a Cormatin. Our cooktop choices were:


#1 -- French top, 11,000 BTU and 5,000 BTU


#2 -- 18,000 BTU, 11,000 BTU and 5,000 BTU


#3 -- 15,000 BTU, two 11,000 BTU and 5,000 BTU


DW ranked them #2-#3-#1 with #1 a distant third. I ranked them
#1-#3-#2 with #2 a distant third. Both of us based our ranking on the
way we cook now and what we thought would be fun to try. Option #3 was
the obvious compromise.

We have a big iron "flame tamer" and seldom use it on our old GE gas
range. DW doubted that she would make effective use of a French top.
The biggest burner on the GE range is 11,000 BTU and we seldom run it
wide open. I doubted that I would make effective use of an 18,000 BTU
burner. In contrast, we frequently use two cast iron griddles on the
matched 9,000 BTU burners of the GE range and we always set the flame
levels as close to the same as we can. We are confident that we will
make good use of the matched 11,000 burners on our Cormatin. (We
bought the grill plate too, because we both thought it would be fun.)

o RE: Lacanche ranges part 22

* Posted by: CamNewMexico (My Page) on Thu, May 26, 05 at 11:56

MarinGirl

I had a griddle that I used on my Dacor cooktop that had unequal
burners under. I left that griddle in place all he time and used it
for various tasks...mainly Mexican food. I almost never really cooked
anything on it like burgers, or sausage or bacon. That was entirely
too messy and I preferred the microwave for bacon and the grill
outside the door for all grilling tasks. The grill can be used year
round in NM.

I had to adjust the heat from time to time on the burners, but I
didn't curse it. In fact,I've missed it these three years that I've
been gone from that house. Your everyday options should be the most
important, it seems to me...rather than accomodating a griddle that
might be used once a week.

I keep looking for that elusive perfect choice and am finding that I
need four ovens to get it all. And that is just plain embarrassing to
me considering the quantities that I produce now.

I guess that would mean the Volnay with gas oven, double convection
wall ovens, steam oven, and microwave to reheat coffee and pop corn.
Hmmm....with the warming oven on the Volnay that would make six
ovens...and that would be perfect? No..no...I forgot the Advantium for
those taquitos. Now it's perfect.

Perhaps excessive is a better word. :)

o RE: Lacanche ranges part 22

* Posted by: Pirula (My Page) on Thu, May 26, 05 at 14:59

WOW!! Three new colors?? I had no idea!!

Off to the Lacanche website I go!

Although I think we're committed to the French Blue, since we've
already paid our deposit. But it hasn't been ordered in France yet, so
you never know........

Ivette

o WHERE are these colors????

* Posted by: Pirula (My Page) on Thu, May 26, 05 at 15:07

Okay guys, I've been to AC's website and a different Lacanche website.
No new colors. What gives? Where are these babies so that I can see
them??

Thanks!
Ivette

o RE: Lacanche ranges part 22

* Posted by: AnnaLeeF (My Page) on Thu, May 26, 05 at 22:22

See today's LC General Store comments.
The daring new colors - straight from Stan today -
- - - - - DRUM ROLL - - - -
are Powder Blue, Lavender and Lime Green.
He is still waiting for paint chips.

o RE: Lacanche ranges part 22

* Posted by: vedaZu (My Page) on Thu, May 26, 05 at 23:19

I'd love to show you pictures of my Portuguese blue stove, but can't
figure out how to get them posted. The tutorial works, but the
"browse" window doesn't exist on this forum. Suggestions? VZ

o RE: Lacanche ranges part 22

* Posted by: AnnaLeeF (My Page) on Fri, May 27, 05 at 0:23

You must first upload pictures from your computer to a host like
Webshots or Photobucket, following instructions at their website.
After they are posted on the host, then open webshots (for example) to
your personal album and/or the specific photo you want to post here.
Copy the link to that page, then paste it in the URL link below the
message box in the Appliance thread posting area. Then create a name
for the link in the second box. This will take you a few minutes to
set up, but it will come quickly after you use the feature several
times. If this is not clear, others can chime in. We would LOVE to see
your Portuguese Blue!

o RE: Lacanche ranges part 22

* Posted by: kitchengirl (My Page) on Fri, May 27, 05 at 1:57

Is it possible that lime green and "pistachio green" are one and the same??

o RE: Lacanche ranges part 22

* Posted by: orchidluvr (My Page) on Fri, May 27, 05 at 10:17

POWDER BLUE!!!!!

I love powder blue, and in fact, that is the exact color (Sherwin
Williams) that my house is being painted!!

Of course, it doesn't compare to British Racing Green ;-)

I want to weigh in on my Lacanche griddle. I is *awesome*. I used it
for the first time this morning - and to tell you the truth, I had a
bit of buyer's remorse before using it. It was a lot of money, IMO,
for something you can buy elsewhere for a lot less.

What is great about it? I guess it's the weight of the thing - I
practically need a crane to get it positioned properly. I seasoned it
a bit this a.m., then made pancakes for DD's sleepover friends. I have
*never* made pancakes that turned out so light and fluffy! I have
never made pancakes that were all bubbled up in the middle as quickly
as they bubbled up on the perimeter! Wow!

I am so looking forward to trying for other things. Maybe my frying
pan will be in the next garage sale!

o RE: Lacanche ranges part 22

* Posted by: anna_chosak (My Page) on Fri, May 27, 05 at 10:42

I know exactly what you mean, orchidluvr. Right now I have bread
rising in the slightly warmed electric oven (didn't get around to
making my dough last night so now I have to compensate!), a brisket
braising in the gas oven, and chicken soup on the simmer plate. I LOVE
my Lacanche. Could I have all this going with a regular oven? Sure, if
I let the bread rise on the stovetop near the soup. Would it turn out
just as well? Maybe. Would it be as much fun? Definitely NOT! :-)

o RE: Lacanche ranges part 22

* Posted by: MarinGirl (My Page) on Fri, May 27, 05 at 11:59

VeloDoug-- it sounds like you reached the perfect compromise with your
DW. I look forward to hearing about your test drive.

CamNewMexico -- it is true that when considering every option in the
abstract it is easy to get carried away! In the end the community of
Lacanche owners seems to be very happy, whatever they ended up
choosing. That is comforting! I think I have firmed up my shift from
my original ideas of Sully or Cluny 1400 to the Chateaneuf plus a wall
oven (one), and I am down to the finer details of whether to choose
two hobs (FT and 18K open burner) and two uneven smaller burners vs.
one hop and 4 smaller burners with two evenly matched, and I also
which oven to get (steam option vs. broiler). Any comments on these
points are certainly welcome! Thanks you so much to all of you who
have already weighed in!

And then there is the color . . . When I orginally contacted AC in
April, I asked about the "lime green" that was mentioned on an earlier
thread on this forum. They didn't know anything about it, but they
followed up with the factory, and Tom told me a few days ago there are
indeed new colors. He said the lime green was "pistachio," so the
"lime" and "pistachio" are apparently two names floating around for
the same color. I have no idea what it looks like yet. But lavender???
Wow. I can't wait to see what these new colors look like!

o We're up and running.

* Posted by: VeloDoug (My Page) on Sat, May 28, 05 at 16:43

My friend and I removed the old GE range this morning and installed
the Cormatin. The whole operation, including attaching the electric
cord and mounting the back spacer vent on the wall behind the range,
took less than an hour.

Everything seems to be working properly. All of the burners lighted
right up. The flame height and color look good. The pilot flame in the
gas oven lighted after three or four clicks and the main burner
started about 30 seconds later. We'll do the heat cycle to burn off
the oil and stuff when we can keep the windows open. Thunderstorms are
forecast for later this afternoon.

The first use was heating a kettle of water for tea. The first meal
will be pan grilled burgers and fried onions for dinner tonight. We'll
do something considerably grander for tomorrow's Sunday dinner.

o RE: Lacanche ranges part 22

* Posted by: AnnaLeeF (My Page) on Sat, May 28, 05 at 17:24

What a fun weekend you are going to have with your new cooking gem,
VeloDoug! Enjoy every minute. The grillplate works great, too.

We may have made some progress of our own in our stalled remodel.
Found an intruiging Ann Sachs mosaic tile this weekend for our
fireplace surround after many other false starts (DH did not like the
color palette in Batchelder tile). May have located a new cabinet
company to finish the section the last contractor disappeared from;
we'll see on Monday -have really had a problem matching the door style
so far.

We are so ready for this room to be done.

o RE: Lacanche ranges part 22

* Posted by: orchidluvr (My Page) on Sat, May 28, 05 at 23:33

AnnaLeeF - Yes, indeed - time for us "old timers" to be *done*. I,
also, am so ready - I am almost into 11 months at this point, and this
is only for a kitchen. I am thankful to be operational, though. My GC
says that Tuesday, *he* is installing the painted cabinet doors. I
have run around like crazy finding new hinges - on the kitchen forum,
janedibber set me straight and I am trashing the old ones. I can pick
them up locally Tuesday at 7:30 a.m.! Such luck!

Anna Chosak - oh! You are reminding me that it is time to make
sourdough once again (gotta keep that starter going!) Don't you just
love to make bread - planned or not, it's great. Your dinner sounds
fantastic!

o RE: Lacanche ranges part 22

* Posted by: AnnaLeeF (My Page) on Sun, May 29, 05 at 10:00

orchidluvr,

No wonder we have not seen pictures with the doors on - just thought
you had not taken pictures yet. What an inconvenience to you - yet you
will probably know where to walk for all the contents much faster than
the rest of us who had doors on immediately.
Think we will finish before Ivette gets started? I am not betting I
will be completely finished until the end of fall. And we are planning
to do 2 bathrooms next - ahhhh.

VedaZu - we are waiting to see that P. Blue in its natural habitat.

kitchengirl, if there are only 4 or 5 greens in U.S., I wonder how the
color ownership falls across the whole lot. My guess is that black and
stainless are the 2 most frequently purchased colors, even though
color variety is part of the whole allure. It is certainly nice to see
Stan's design section with several more colors represented.

MarinGirl, any closer to a color selection? Or are you going to hold
out to see the 3 newbies?

o Saw the Morice

* Posted by: AnnaLeeF (My Page) on Sun, May 29, 05 at 12:38

For those interested in French style -
Popped in to this amazing store in Greenwich and saw pamela's Morice
in person. What a great look! There are some similarities to the
Lacanche. The truly great sink in the store is the first one in the
right column with mustard lower cabinets. It looks as though it is
hundreds of years old (as does almost everything in the store) and
feels marvelous. Not certain, but looks like travertine. I wanted to
carry it home!

Here is a link that might be useful: morice in person
o RE: Lacanche ranges part 22

* Posted by: AZdreamhome (My Page) on Sun, May 29, 05 at 13:14

AnnaLee - thanks for posting the link to that great kitchen site. The
Morice is really nice looking and I loved those kitchen scenes.

o RE: Lacanche ranges part 22

* Posted by: orchidluvr (My Page) on Sun, May 29, 05 at 14:44

AnnaLeeF -

OMG that *sink*! To die for!

No pictures now until this is *done*. They took all the removable
shelves, bench-tops and 2 of the doors away when they started painting
in here months ago. I have not seen them since. I am told by my GC
that they are on location at a different job he's doing and that they
have been painted, too, and are ready for installation Tuesday. I sure
hope he's right.

There can be no pictures because my ss countertops are filled with
kitchen stuff - food, mixing bowls, silverware, you name it, piled
deeply. It's just like my old kitchen now - a little one sq. ft. spot
to work and everything piled up everywhere. Sigh. Once the shelves are
in I can start to get back to normal around here. The doors will be
nice, but I *need* the shelves!

o RE: Lacanche ranges part 22

* Posted by: vedaZu (My Page) on Sun, May 29, 05 at 20:15

Now that I've figured out how to post the pictures, I want to wait
until my guy finishes doing a little tile--I drove him, and about 10
people on the JohnBridge forum completely crazy about wetbed/mudbed
whatever installation. It's a good thing my regular contractor bailed
on me. This fellow works alone and slowly, which gives me lots of time
to see the progress and correct as we go. No contractor would have
tolerated my song and dance this long. Of course, I may be ready for
an Assisted Care facility before this is done. . ..Tomorrow. Promise!
Veda (By the way, I have the possibility to do a Lacanche test. I want
to see if this lovely machine really is as good as everyone says. I'm
going to buy something like a brownie mix, (don't go, "Oh,
Horrors"--it will allow for accurate comparisons) and bake identical
batches in my electric oven and in the Lacanche electric oven. I'll do
the same with a couple of roasts. Since I have the old range still
hooked up, this is possible. I'll let you know the results. I did
roast a chicken the other day in the gas oven. I don't know if it was
because I had been living on cheese and crackers, or if it was really
as fabulous as I think it was. (I'm finally sort of on vacation--have
a little time to deal with this upside down house.)

o RE: Lacanche ranges part 22

* Posted by: AZdreamhome (My Page) on Sun, May 29, 05 at 22:24

Veda -- Good luck finishing up your tile job. Can't wait to see it
along with the Lacanche! I'm also really interested in your cooking
experiment results!

o RE: Lacanche ranges part 22

* Posted by: MarinGirl (My Page) on Sun, May 29, 05 at 23:04

AnnaLee -- I have narrowed down colors to ivory and the lemon yellow
(I am a true Californian, and I am terminally drawn to the light
and/or sunny colors -- which causes my NYC husband a little anxiety!).
But I also want to see the "pistachio" before I decide! Powder blue
and lavender will be interesting to see on a range, but they don't go
with my color scheme. My mother warns me that she picked appliances
with color that she thought she would never grow tired of in the 60's
and 70's (oh that avocado, followed by yellow/gold!), and she did get
tired of it. Now she has all white! Although I don't think she would
resist the burgandy Lancanche if she were picking now!

Veda and VeloDoug -- I am excited to hear the details and you get to
know your new ranges!

o RE: Lacanche ranges part 22

* Posted by: kitchengirl (My Page) on Mon, May 30, 05 at 2:34

VeloDoug: Congrats on your hookup and happy cooking!

AnnaLeeF: I didn't realize that your cabinet install had stalled out
-- I hope this new Co. works out and you can complete your lovely
kitchen asap! I've been enjoying searches for handmade and art tile on
the web for a few accent tiles in our kitchen backsplash (when
installed...) -- looking forward to news/photos on your fireplace.

Orchidluvr: So glad that Janedibber could advise you on your hinges. I
was a little concerned about the solution your cabinet guy had with
the magnetic latch and Rockler hinges. Hope the new scenario
works/looks great!

MarinGirl: there is a gorgeous cream Cluny kitchen on the Lacanche
forum website you might like to see. It is quite traditional -- 1920's
-- but elegant and cleanly designed. Don't know if you are leaning
toward traditional or contemporary, but either way, it is worth
looking at. I haven't seen any posts that I know of with the lighter
yellow; I believe I've only seen the Provencal yellow range (that I
covet...). Would love to see the "other" yellow!

We are closing in on installing our kitchen and closet hardware, the
two major projects we'd largely like to finish before move-in in
mid-June. I probably will have the plumber rig up a temporary sink as
we will not have completed countertops for some weeks - as Orchidluvr
says, sigh... Having a woodworking husband has its pros and cons.
Tomorrow we'll get the VAH liner installed and I can begin to finalize
the design of my hood. I'll be thrilled when it's time to install the
cast iron cooktop parts of my Cluny, which are still all in their
original boxes. Step by step.

o RE: Lacanche ranges part 22

* Posted by: AnnaLeeF (My Page) on Mon, May 30, 05 at 9:13

I can see orchidluvr, kitchengirl and I are in a dead heat to get to
the finish line, but "it ain't happin' fast" for any of us! I guess we
have to enjoy the process day by day. Thanks for the good wishes. I
hope you guys finish first, because it is possible for us to cook!

MarinGirl: all the colors are wonderful, but I am very drawn to that
cream. Funny, I never like the routine bisque in mainstream
appliances, but this cream seems to sing, especially with its spiffy
Lacanche hardware. KG is right, there are some great examples there to
review. Of course, being a yellow fan, I love seeing sunlight captured
in a kitchen.

How are those first meals coming, VeloDoug? Unfortunately, when we
finally got hooked up, there was still kitchen chaos going on and it
was hard to be fully up to speed on meal prep at the time. At least
our chaos is now back a few yards. Our dining room floors were just
refinished by the last GC, whose crew ruined the stain and varnish
during the job by putting down gummed plastic "protection sheets." It
did protect the tile and marble nearby, but removed the finish from a
4 x 6' section of hardwood. A little more dust, but at least they look
good again.

o RE: Lacanche ranges part 22

* Posted by: kitchengirl (My Page) on Tue, May 31, 05 at 1:42

VeloDoug: Congrats on your hookup and happy cooking!

AnnaLeeF: I didn't realize that your cabinet install had stalled out
-- I hope this new Co. works out and you can complete your lovely
kitchen asap! I've been enjoying searches for handmade and art tile on
the web for a few accent tiles in our kitchen backsplash (when
installed...) -- looking forward to news/photos on your fireplace.

Orchidluvr: So glad that Janedibber could advise you on your hinges. I
was a little concerned about the solution your cabinet guy had with
the magnetic latch and Rockler hinges. Hope the new scenario
works/looks great!

MarinGirl: there is a gorgeous cream Cluny kitchen on the Lacanche
forum website you might like to see. It is quite traditional -- 1920's
-- but elegant and cleanly designed. Don't know if you are leaning
toward traditional or contemporary, but either way, it is worth
looking at. I haven't seen any posts that I know of with the lighter
yellow; I believe I've only seen the Provencal yellow range (that I
covet...). Would love to see the "other" yellow!

We are closing in on installing our kitchen and closet hardware, the
two major projects we'd largely like to finish before move-in in
mid-June. I probably will have the plumber rig up a temporary sink as
we will not have completed countertops for some weeks - as Orchidluvr
says, sigh... Having a woodworking husband has its pros and cons.
Tomorrow we'll get the VAH liner installed and I can begin to finalize
the design of my hood. I'll be thrilled when it's time to install the
cast iron cooktop parts of my Cluny, which are still all in their
original boxes. Step by step.

o RE: Lacanche ranges part 22

* Posted by: VeloDoug (My Page) on Tue, May 31, 05 at 11:32

The installation of our Cormatin coincided with beginning of the
grilling season here so we haven't done anything very adventurous with
it yet. I ran the gas oven at 550º for an hour to burn off some of the
volatiles. It smelled pretty bad but the windows were open and it
quickly dissipated.

I tried the griddle plate. I warmed it up on the 11,000 BTU burners
set to about midrange. I "primed" it with a bit of butter that turned
brown more quickly than I liked. I turned both burners down to their
minimum settings and put on eight pieces of thick sliced bacon. The
temperature was perfect. At the halfway point I turned the bacon
end-for-end and outside-to-inside more out of habit than anything
else. Next time I'll skip that step to test the evenness of the
heating. The four corn tortillas I heated after the bacon browned very
uniformly with no moving around. After the griddle cooled a bit I
poured out the grease, wiped out the runnels with a paper towel, and
cleaned it with a plastic scrubbie and hot water - no soap. It cleaned
up beautifully. I am very pleased.

Otherwise, we are exploring the lower end of the burner settings and
the use of the simmer burner - things we never did with the old GE
range. The only thing I've done with a burner wide open was bring an
open 12" sauté pan of water to a boil on the 15,000 BTU burner to cook
some green beans. The water came to a boil a LOT faster than it ever
did with the old range. Again, I am very pleased.

More to follow...

o RE: Lacanche ranges part 22

* Posted by: orchidluvr (My Page) on Tue, May 31, 05 at 23:23

AnnaLee Said: "I can see orchidluvr, kitchengirl and I are in a dead
heat to get to the finish line, but "it ain't happin' fast" for any of
us! I guess we have to enjoy the process day by day. Thanks for the
good wishes. I hope you guys finish first, because it is possible for
us to cook!"

I'm cooking too, so we are both pulling for you, Kitchengirl!

Today, the GC's crew tried the hinges that Janedibber recommended.
They look great! But 25 had to be cut and modified in order to work.
So although I think this is an improvement, it is not the panacea for
which I had hoped. And the "new kid" put two big deep scratches in my
floor. Oh well. Soon, it will all be over!

o RE: Lacanche ranges part 22

* Posted by: MarinGirl (My Page) on Wed, Jun 1, 05 at 1:18

Well I am very happy for those of you already cooking or close to it!
We only just laid out our "working" kitchen design with masking tape
on the plywood subfloor! When we get a little farther along I hope to
post the design for comments. Right now my KD is hugely resistant to
putting my supplemental single convection wall oven under counter. I'm
not sure I want to lose the counter space if we create another bank of
appliances (oven and mic). And the brand of wall oven is a whole other
issue!

VeloDoug -- what used have you been finding for your low BTU burner?

Thank you to all of you reporting back -- It is really fun to get the
late-breaking news!

o RE: Lacanche ranges part 22

* Posted by: kitchengirl (My Page) on Wed, Jun 1, 05 at 2:19

Orchidluvr and AnnaLeeF: thanks for the positive thoughts! Our upper
cabinets go in tomorrow and the VAH liner is up and operational, and
my (picky) DH is very impressed with it. We installed it with 2 layers
of drywall behind, in addition to the existing drywall to bring it out
1" more than a typical installation to better deal with the depth of
the Lacanche and hopefully, some indoor grilling; I actually had my
notes from conversations involving you two ladies + VeloDoug and his
venting experiment with me, which was VERY helpful ("actually"
referring to the fact that I would have expected to have left my
printed notes at our rental on the day I actually needed it!).

VeloDoug: love hearing your clear explanations of your tests and experiments.

MarinGirl: re. the under-counter wall oven -- just a little food for
thought... regardless of what your KD says, pertinent factors include
your age, health of your back, and how long you expect to use your
kitchen without significant design changes. My husband's and my back
both developed strain at 36 during construction of our last house, and
many people I know developed some back issues in their mid and late
30's, but I still ordered a freestanding range and sold my virtually
brand-new convection double wall ovens that came with our house
purchase. All this to mean you need to weigh your own priorities,
including counter space. I gave up the wall ovens in favor of a
dedicated pantry cabinet rather than lose more counter space.

o RE: Lacanche ranges part 22

* Posted by: VeloDoug (My Page) on Wed, Jun 1, 05 at 9:37

MarinGirl: This morning I brought the eight cup percolator to a boil
(quickly) on one of the medium burners running wide open. As soon as
it started to perk I moved it to the simmer burner running about half
power to finish perking. Next I brought two cups of water in a small
heavy saucepan to a boil (quickly) on the same medium burner and, once
it came to a boil, I added a cup of oatmeal and transferred it to the
simmer burner running just over minimum power. About ten minutes of
occasional stirring later our breakfast was ready.

I've found that minimum power on the medium burners is a little too
hot for the percolator and much too hot for simmering something like
oatmeal.

o One more thought...

* Posted by: VeloDoug (My Page) on Wed, Jun 1, 05 at 9:44

Based on my experiment with the griddle plate on the medium burners I
think it would also work well on one of the ranges with the 5,000 BTU
burner behind an 11,000 btu burner with the front burner running
pretty low and the back burner running pretty high. The corresponding
grill plate experiment will have to wait for the new kitchen with a
proper hood.

o undercounter oven

* Posted by: cooking_SB (My Page) on Wed, Jun 1, 05 at 20:44

Marin Girl:

A question for the KD...How often do you use your counter space vs.
how often are you putting something in or taking it out of an oven? I
imagine the answer to that question differs from person to person but
for me, I would not trade that counter space for an upper oven and in
fact I love having it right there for when I take all those baking
sheets out of my convection oven and place them on the counter above.
If I had extra vertical wall space or I was very very tall, yes I
would do double wall ovens. For the record I don't and I am not, but I
am quite happy with my configuration of Cluny + 1 and my remote under
counter convection oven. I use them all, all the time.

Your KD is correct given the best of all possible worlds but if like
most people you can't have it all, it is up to YOU to decide what
works best for your lifestyle.

Good luck!

o RE: Lacanche ranges part 22

* Posted by: KLB_2000 (My Page) on Wed, Jun 1, 05 at 21:35

Regarding supplemental wall ovens....I found some pictures of a SS
Lacanche Cluny kitchen on the web--posted by a Seattle area KD
specializing in period kitchens--and that kitchen has a supplemental
wall oven I had never heard of before--the Elan "Vintage Style" oven
(http://www.elanappliances.com/ovens/index.html). I don't believe I
have seen anything at all about Elan on this site, and who knows about
the quality--but looks pretty neat in that kitchen (linked below)!

Kelly

Here is a link that might be useful: Elan Wall Oven in Lacanche Kitchen
o RE: Lacanche ranges part 22

* Posted by: KLB_2000 (My Page) on Wed, Jun 1, 05 at 22:50

I just looked over the Elanappliances website a little more
closely....I guess the Elan appliances are actually Italian products
marketed as "Ilve" in the rest of the world (still never heard of
them). Looking at the Australian site, there are some other vintage
("Nostalgie") style wall ovens that are a little more attractive than
the version available in the US, and really do seem complementary to
the Lacanche ranges.

Here is a link that might be useful: Ilve appliances
o RE: Lacanche ranges part 22

* Posted by: AZdreamhome (My Page) on Wed, Jun 1, 05 at 23:06

Maringirl -- I agree with cooking_SB and I think KLB2000 supports it
also. Do what you want ... it's your kitchen. Having said this, I know
how hard it is not to listen to other people who have definite
opinions. But where will they be when you are using your kitchen day
in and day out?

KLB2000 -- thanks for the link showing the Lacanche. That's a pretty kitchen.

o RE: Lacanche ranges part 22

* Posted by: MarinGirl (My Page) on Thu, Jun 2, 05 at 1:26

KLB -- Thanks for the link. That is a very pretty wall oven. I like
the curved window in the door! And it is under counter too!

I appreciate the encouragement of all of you to follow my own
preferences, and Cooking_SB, your kitchen turned out so beautifully --
and not only does it look great, you love how it functions. That's the
ultimate goal! I am happy to ignor professional advice when I am sure
of my opinion, but my KD accepts the under counter idea, and as we
work on design she keeps coming up with reasons to move it up again.
The lastest is that the 36" (SZ 736) frig by itself looks a little
"unbalanced" so adding another vertical bank helps balance the kitchen
and avoids having the frig stick out on its own as a lone vertical
interruption to the counter (although it is now placed at the end of
the counter). The rest of the cabinetry (a modified "U" with an
island) is counter with either uppers, range hood, or window. My
working assumption is that the more vertical banks for appliances, the
more "closed in" the kitchen feels. Most of the time I have a definite
feeling of agreement or disagreement with my KD's recommendations, but
this time I'm just not sure. I definitely want a kitchen that feels
"balanced" and I don't want my frig to look oddly alone! But I also
want it to feel spacious. Part of me thinks she may be right and part
of me thinks she is just not used to an undercounter wall oven. As
soon as I can get some layouts uploaded I am itching to post them!

Thank you for all of your input -- it really helps!

o RE: Lacanche ranges part 22

* Posted by: kitchengirl (My Page) on Thu, Jun 2, 05 at 14:07

FWIW (on the Lacanche thread...), we have a stainless pro-style Ilve
range in our new apartment in Italy -- it was strongly recommended by
our KD there.

MarinGirl: Get good elevations/drawings of both options and that's the
best way to judge how it will look/feel. Then weigh-in your quantity
of counter space.

o Using the Oven

* Posted by: VeloDoug (My Page) on Thu, Jun 2, 05 at 15:27

We fired up the gas oven in our new Cormatin this afternoon - the
first time since I ran it at high temperature to burn off some of the
volatiles. The pork chops DW plans to make for dinner require a
surprising degree of accuracy in time and temperature so I decided to
run an experiment first.

I've baked hundreds of Betty Crocker Gingerbread Cakes over the past
40 years, always in the same little 8" square pan, and always with the
oven set to finish baking in exactly 40 minutes. It would be hard to
find a better test subject.

I set the oven to 350º (per the directions), preheated it for 20
minutes (my usual time), mixed the batter per the directions and baked
it for 40 minutes. The result was perfect - a knife inserted into the
center came out dry but the cake had not pulled away from the edges of
the pan. I told DW she can follow her standard recipe with no worries.

I can also confirm the difficulty others report sliding the shelf in
and out with the oven hot. Lifting the front of the shelf at the same
time helped, but not entirely. I'll try giving both the shelf and the
supports a good rub with 0000 steel wool and peanut oil and see if it
helps.

o RE: Lacanche ranges part 22

* Posted by: pamela1 (My Page) on Thu, Jun 2, 05 at 16:23

These sticky shelves in ALL the French range ovens are the only
irritation. Why don't the French care about this? Who knows. It
certainly keeps weaklings and children away; it takes a surprising
amount of strength to pull out a rack with a turkey or a Le Crueset
pot on it.

I'm not so sure I'd try to put oil on the supports, Doug. Don't you
think it could get gummy over time?

Anyway, I have heard all the companies importing into the US all
working on rack re-designs for this market. The next generation of
models should start to show the changes.
Pamela

o RE: Lacanche ranges part 22

* Posted by: AZdreamhome (My Page) on Thu, Jun 2, 05 at 18:34

Maringirl -- I'm looking forward to your kitchen layout/design. Will
it be 3D? I should have 3D drawings next week to share also. We are
also doing a SubZ 736 but I'll be balancing it with a 30-36" appliance
garage at the other end of the cabinet run (sink wall). I've been
anxious to see this in 3D...hoping it looks balanced.

VeloDoug -- even though I'm no chef (cough, cough...really), I've been
enjoying your cooking experiments!

I can just hear my DH complaining about the oven shelves being hard to
maneuver. He's never been that excited about the Lacanche (since it's
French) and sadly he will find something to whine about it. Let's hope
that's the only thing he can find. Having said this, I'm fairly
confident the overall Lacanche experience will win him over especially
since he's never owned (cooked) on something so wonderful.

kitchengirl -- I'm jealous you have an apartment in Italy! :)

o RE: Lacanche ranges part 22

* Posted by: MarinGirl (My Page) on Fri, Jun 3, 05 at 1:36

AZ -- all I have now is a plan view layout, and I have to figure out
how to post it! Do you have a 3-D program or is a KD doing it for you?
I would love a recommendation for a program I could use myself. Are
you supplementing the 736 with any other frig/freezer units, or are
you going with that unit alone? I'm trying to figure out how much I
need.

VeloDoug -- I love the reports! Thanks!

o A Quick Update

* Posted by: VeloDoug (My Page) on Fri, Jun 3, 05 at 11:23

DW's pork chops turned out very well. She commented that both the
gingerbread cake and the pork chops seemed more moist than if we'd
cooked them in the old GE gas oven. I don't know why that would be so,
but I think she's right.

I removed both of the vertical shelf supports from the oven and bent
them so that the top horizontal member (above the top shelf support)
is just slightly convex (so the knob snugs it right up against the
side of the oven) and the shelf supports themselves are just slightly
concave (so the shelves can wiggle a little from side to side). It
seemed to help a little, but I suspect it's always going to take a bit
of a tug to move the shelves when they're loaded. In partial
compensation, with the shelf supports removed all of the internal oven
surfaces are completely flat and should be very easy to clean.

o RE: Lacanche ranges part 22

* Posted by: AZdreamhome (My Page) on Fri, Jun 3, 05 at 17:43

Maringirl -- I have a KD doing my 3D. She's had strep throat twice in
the past month otherwise I would already have my drawings. We are also
purchasing a SubZ undercounter beverage frig (for kids beverages
primarily and kids cold snacks). This keeps them out of the main frig
at least half the time! We'll also have a basic frig down in the
basement (not SubZ).

VeloDoug -- again thanks for the cooking updates and oven shelf
manuevering info!

o Grill Plate?

* Posted by: VeloDoug (My Page) on Mon, Jun 6, 05 at 12:01

Hopefully the threatened thunderstorms won't materialize this
afternoon and I can grill the burgers for dinner outdoors. If the
weather doesn't cooperate it will be a good opportunity to try the
grill plate. Does anyone have any advice about how hot to run it? I've
never cooked on a stovetop grill.

o RE: Lacanche ranges part 22

* Posted by: orchidluvr (My Page) on Mon, Jun 6, 05 at 16:19

I hadn't either, VeloDoug, but it's a sweet experience. I let the
grill heat up for a while - perhaps 5 minutes more or less, before
using it. I have a Cluny and use the two left burners on the lowest
setting - trust me, it gets plenty hot enough!

Please report back and let us know how it works. I have a grillplate
from Great Indoors and after using the Lacanche griddle - I'm thinking
a Lacanche grillplate would make a nice gift to myself one day...

o RE: Lacanche ranges part 22

* Posted by: Claire_de_Luna (My Page) on Mon, Jun 6, 05 at 17:52

This is for VeloDoug...If you like scrambled eggs, the simmer burner
on around half-power makes them beautifully in a non-stick skillet.
Add a about a Tablespoon of sour cream to your scrambled eggs and cook
them slowly...Oh My!

o RE: Lacanche ranges part 22

* Posted by: AZdreamhome (My Page) on Mon, Jun 6, 05 at 18:19

I just spoke to Tom at AC and purchased the Cluny 1400 (matte black)
they have on their website. I was debating on the Burgundy Red forever
but once I saw I could save about $600 (or about $1000 if I had gone
with the Red) by purchasing the Private Reserve 1400, I couldn't
resist (always the "quality" bargain shopper). I also ordered a
griddle and grille accessory.

I still have not seen one of these in person yet! I'm hoping to see
one in the SF Bay Area when I visit in July. Yeah!

o RE: Lacanche ranges part 22

* Posted by: VeloDoug (My Page) on Mon, Jun 6, 05 at 20:22

orchidluvr: The thunderstorm arrived right on schedule so I fired up
the grill plate on the left hand burners (they're the same as yours).
I ran one burner at minimum and the other about 1/8 turn open. I
started a row of thick red onion slices on one side (over both
burners). When they were half done I added a row of burgers (also over
both burners). The 1/8 turn burner was fine for the onions but a
little hot for the burgers, just as you suggested. DW's verdict was
that the burgers were excellent and the onions were amazing. I think
we'll be grilling lots of vegetables.

Luna: We are using the simmer burner on the Cormatin much more than
its counterpart on the old GE range whose two standard burners were
pretty puny. I used it for the oatmeal this morning. I've never tried
sour cream in scrambled eggs. Sounds like a good recipe to try
tomorrow.

AZdreamhome: I just looked at the AC reserve site to see your range.
It's beautiful! Of course I may be a bit biased because our little
Cormatin is black and brass too.

o RE: Lacanche ranges part 22

* Posted by: MarinGirl (My Page) on Mon, Jun 6, 05 at 20:45

AZ -- congratulations on your purchase! When do you anticipate being
up and running? We are still framing, so the "first meal" is a ways
off.

VeloDoug, the thunderstorms were to our benefit since it was fun to
hear about your grilling experiment!

o RE: Lacanche ranges part 22

* Posted by: AZdreamhome (My Page) on Mon, Jun 6, 05 at 21:22

Thanks Doug and MarinGirl. I can't believe I actually bought one
finally. I've been thinking/talking about it here for so long, it is
now finally a reality. We just finished framing our basement and they
should start overexcavating our first floor later this week (I hope)
and start framing first floor end of June/early July. My builder told
us in April we would be in by end of January. I still think this is
reasonable. Therefore, the Lacanche will not be installed until, I'm
guessing, sometime late in December or early January. It's a long way
off I know! It is deliverable in August but I will store it in
Woodinville until November-ish.

o RE: Lacanche ranges part 22

* Posted by: AnnaLeeF (My Page) on Mon, Jun 6, 05 at 23:41

AZdreamhome:
Great news! Congratulations on your stunning new range. You really
cannot go wrong with the black and brass; it is a classic look. The
months will fly by with your construction and you'll be in your dream
home in no time.

Doug, you are making me hungry. We do love grilling veggies on our
grillplate. Marinated Shrimp and scallops are also very tasty on the
grillplate. We almost never put ours away. That was some little storm
this afternoon -I hope it depressed some of the allergens that are
torturing everyone around here.

Claire, I've added sour cream after cooking eggs to get a ranchero
effect, but never added it into the egg mixture while cooking. I will
try that myself.

o RE: Lacanche ranges part 22

* Posted by: KLB_2000 (My Page) on Mon, Jun 6, 05 at 23:50

Yeah for you--AZdreamhome! I'm sure you won't be disappointed. I know
what you mean, I've been thinking about appliances so long, and
switching back and forth between layout ideas every two weeks--oh,
it'll be nice to make some decisions! And I agree that the Black is
great looking--if they ever put a Cormatin on the reserve list, might
be tough to resist.

Speaking of the Cormatin, I know Velodoug gave a great explanation of
how he decided on the 4 burner setup. I've seen that some of the other
Cormatin owners (Claire de Luna and spacific, for two!) seem to have
gone with the other range top options. I know it all depends on my
cooking preferences--but any regrets on your choices, or other strong
opinions one way or the other? (my gut would be to go with the
3-burner Classique; the only thing I don't like about the 3 burner
options is that the knobs on the front look off center or something,
but obviously a minor complaint!)

Thanks
Kelly

o RE: Lacanche ranges part 22

* Posted by: Momto4Kids (My Page) on Tue, Jun 7, 05 at 6:15

AZ...Congratulations! And welcome to the "family!" How exciting to
have one of the bigger decisions...decided! You will be so thrilled
when you get it. Time will fly. Congrats again! Deb

o RE: Lacanche ranges part 22

* Posted by: ahne (My Page) on Tue, Jun 7, 05 at 9:45

Congratulations AZ! Maybe my Vougeot and your Cluny 1400 are sitting
in side-by-side crates in Woodinville, mine has a January delivery
date. It seems like forever before we'll even start our renovation,
but the architect and GC promise it will get done before this time
next year.

In the meantime, thanks to everyone for sharing their cooking trials.
I'm living vicariously -- I must say everything sounds divine.

Lancancheless for now,
andrea b.

o RE: Lacanche ranges part 22

* Posted by: Claire_de_Luna (My Page) on Tue, Jun 7, 05 at 14:35

Anna Lee, I love scrambled eggs this way, which is so nice because
they were never a favorite with me. See what you think...I remember
reading M. F. K. Fisher who said that good scrambled eggs should take
Thirty minutes! I can never cook them that long, but slow is best.
That little touch of dairy elevates them to a new heights and adds a
subtle richness to the humble egg.

Kelly, I'm still very happy with my 3 burner Classique configuration.
It has fit all my needs/requirements and I think I do a fair amount of
cooking using different techniques. Since I don't typically use more
than three burners, this has fit my style of cooking very well. I did
make sure that I had cookware that would fit the largest burner, and
those I use most include a large stockpot, a round griddle, and my
cast iron wok. I have a copper tray that fits inside the wok, so when
I'm not cooking I can use the tray as extra counter space, without
having to put it anything away. I have to say your comment about the
knobs looking off-balance made me go look! Since I tend to have a lot
of asymmetry in my kitchen, it's never bothered me. I'm more bugged by
the fact I can't see into my pots. AC sent me some European brackets
to lower the range, so I'm looking forward to a vertical change!

o RE: Lacanche ranges part 22

* Posted by: MarinGirl (My Page) on Tue, Jun 7, 05 at 17:35

Claire de Luna, Do you use either of the Lacanche griddle or grill
plates with your configuration?

o RE: Lacanche ranges part 22

* Posted by: Claire_de_Luna (My Page) on Tue, Jun 7, 05 at 17:45

The griddle I have is not the Lacanche griddle, but a very old 15 inch
round cast iron one. It's an antique, and I like it because it has a
lip which keeps things from falling off. I do have the Lacanche 2
burner grill plate, but haven't used it much yet. I tend to use a
smaller grill pan since there are only two of us, and usually on the
medium size burner. They both work great...

o RE: Lacanche ranges part 22

* Posted by: VeloDoug (My Page) on Tue, Jun 7, 05 at 22:33

Kelly: The knobs on the four-burner Cormatin aren't symmetrical
either. The space between the oven control and the rightmost burner
control is wider than the spaces between adjacent burner controls, and
the whole array is shifted to the left. The asymmetry is subtle but
very visible once you know it's there. I think the more pronounced
asymmetry of the three-burner Cormatins adds to their charm.

o RE: Lacanche ranges part 22

* Posted by: KLB_2000 (My Page) on Tue, Jun 7, 05 at 22:58

Thanks for the feedback! In looking at photos again, its not so much
that I think the knobs on the 3 burner Cormatins look off center, as
it is that it looks like a knob is just missing. But I think VeloDoug
is right, it all adds to the charm. (And Claire de Luna, I'm also
considering a counter-on-one-side, exposed-on-the-other set up, which
I was worried would look strange until I saw how well it works in your
kitchen--so lovely!)

o RE: Lacanche ranges part 22

* Posted by: Julie1808 (My Page) on Wed, Jun 8, 05 at 7:10

AZdreamhome, congratulations on your stove. I have also just purchased
a Cluny 1400 in black, although I have a french top. It seems that in
addition to having the same stove, we have the same last name. I
actually asked Stan at Art Culinaire why my name was on that stove
listed on the reserve page. I thought there had been some error!

Unlike you, I have been able to see the Lacanche in person. There was
no long trek involved -- I was able to walk there! When I asked about
the possibility of seeing a stove in the Washington/Baltimore area it
turned out that a neighbor two blocks away had a Cluny.

I have been reading the Lacanche threads since this past February. One
of the first posts I read was about VedaZu importing her stove. When
we first began planning work on our kitchen I was thinking of a
Viking. I considered the Bluestar for awhile, but eventually decided
the Lacanche was better for the space I was working with. If all goes
well, my kitchen should be finished and the stove installed sometime
this August.

o RE: Lacanche ranges part 22

* Posted by: spacific (My Page) on Wed, Jun 8, 05 at 10:35

Hey all,
I haven't checked in for a while... Azdreamhome and Julie1808,
congrats on the new purchases.
VedaZu, VeloDoug, so happy to hear you're up and running.

Kelly,
The final decision for me to have the 3-burner/French top was based on
the fact that we do lots of entertaining, but in a really casual way.
Almost weekly I use my 13" LeCreuset pan for paellas, braised dishes,
risottos. Having the large burner really works well to keep the heat
even. Now that we're in the summer months, I mostly use the wok ring
with the open burner, but in the winter months I use the FT quite a
bit. (Too tell the truth, in our climate I probably would have done
just as well by having the classique with the optional cast iron top
added, but I just couldn't figure out where to store the top when not
in use.)

o RE: Lacanche ranges part 22

* Posted by: AZdreamhome (My Page) on Wed, Jun 8, 05 at 12:53

Julie1808 -- so you are the other "one" (with the same last name) that
bought a Lacanche also! I heard about you when I called in the other
day to purchase. I think you bought through Stan (right?) and I bought
through Tom. I'm jealous you will be up and running later this Summer.
I have to be patient but I'm thrilled I finally put the order in and
don't have to keep pondering which one I want, should I get a Volnay &
sep elec conv oven, etc.