Lacanche Threads 21-30

Lacanche Part 23

2005-07-25T08:04:00.000-07:00

Lacanche ranges part 23
Posted by AZdreamhome (My Page) on Thu, Jun 9, 05 at 14:20

I was Post #100 on part 22 so I thought I'd start us off a new thread. Unfortunately, I'm not sure how to put a link into this post with the URL link to part 22. Can someone do this for me? Thanks!

Follow-Up Postings:

o RE: Lacanche ranges part 23

* Posted by: VeloDoug (My Page) on Thu, Jun 9, 05 at 14:58

Lacanche ranges part 22

Earlier messages are here.

o RE: Lacanche ranges part 23

* Posted by: vedaZu (My Page) on Thu, Jun 9, 05 at 23:23

Did I do this correctly?

Here is a link that might be useful: Veda's Kitchen
o RE: Lacanche ranges part 23

* Posted by: KLB_2000 (My Page) on Thu, Jun 9, 05 at 23:24

Ohhh...I'm so excited to see your kitchen, but the link won't work for me. You might have to change your options to allow people to view your album or something....?

o posting pictures--suggestions?

* Posted by: vedaZu (My Page) on Thu, Jun 9, 05 at 23:30

Sorry to be such a dummy--I'll go back and see if I can figure this out.

o RE: Lacanche ranges part 23

* Posted by: Pirula (My Page) on Fri, Jun 10, 05 at 2:21

Guess what everyone? I got in touch with Stan and we've arranged delivery of our Lacanche Cluny for January/February!!!

Yay!
Ivette

o RE: Lacanche ranges part 23

* Posted by: Momto4Kids (My Page) on Fri, Jun 10, 05 at 7:52

Julie1808...Congratulations on your purchase!! You will be thrilled even more when you are up and running! I have the black and brass combination and a FT, too. You'll find a lot of passionate owners here who love to talk about how we're cooking and enjoying our ranges. Looking forward to seeing pictures of yours in your kitchen!!
Deb

o RE: Lacanche ranges part 23

* Posted by: orchidluvr (My Page) on Fri, Jun 10, 05 at 9:33

Veda - I have Webshots, too, and I'm sorry that I am a paying customer of that outfit. I can't seem to post inline picture, and there are other problems too. My kids have the right idea and have Photobucket.

That said, I am **certainly** no expert, but I *believe* that what you need to do is make your album "public" when you set it up. I'm not sure if there is a way to change it after it's been created, though.

o RE: Lacanche ranges part 23

* Posted by: Julie1808 (My Page) on Fri, Jun 10, 05 at 9:48

Thanks, Deb. I'm looking forward to having mine up and running and being able to experiment with the French top, etc. In the meantime, I'm soliciting advice on color and countertop choices in the kitchen forum. If you have any suggestions, I'd love to hear them. BTW, I'm considering marble countertops and I was very inspired by your posting on how well your marble was holding up.

Pirula, congratulations!

VedaZu, I am also most anxious to see your pictures.

o RE: Lacanche ranges part 23

* Posted by: vedaZu (My Page) on Fri, Jun 10, 05 at 16:46

May I try this again?

Here is a link that might be useful: Veda's Kitchen
o RE: Lacanche ranges part 23

* Posted by: ela0427 (My Page) on Fri, Jun 10, 05 at 17:13

Hi veda, it is asking for your password still. Ela

o RE: Lacanche ranges part 23

* Posted by: Momto4Kids (My Page) on Fri, Jun 10, 05 at 18:15

VedaZu...on your Webshots album, you may have linked us to a page that's in your album for editing. Don't click on the picture in the album from the My Photos tab. Click into "Your Public Community Homepage" and go into the album, then the picture from there and we should be able to see it. If you click on the My Photos tab, just under the headings toward the lefthand side you'll see a clickable link to http://community.webshots.com/user/(your id here). Click that link, open the album, click the picture, then copy that address.

Sorry if this is what you did and it still didn't work. Just ignore me in that case!

o RE: Lacanche ranges part 23

* Posted by: kitchengirl (My Page) on Fri, Jun 10, 05 at 21:10

Ivette,
Congrats on setting your delivery date!
Veda,
Looking forward to your photos!
Orchidluvr,
YOU too!

o RE: Lacanche ranges part 23

* Posted by: vedaZu (My Page) on Fri, Jun 10, 05 at 22:19

Third time is the charm!!! I got someone under 50 to do this for me.

Here is a link that might be useful: Veda's kitchen
o RE: Lacanche ranges part 23

* Posted by: KLB_2000 (My Page) on Fri, Jun 10, 05 at 22:32

Ohhh...the color looks great! You'll have to take some pictures of the inside of the ovens so we can see what's different with the UK version...

Also, I seem to recall that you are going with undercounter drawer refrigerators/freezers.....where will they go? Under the counter opposite the sink, or somewhere else?

o RE: Lacanche ranges part 23

* Posted by: vedaZu (My Page) on Fri, Jun 10, 05 at 23:13

Thanks KLB--I don't know that there's anything interesting to see inside, except that the grooves for the racks are built into the sides, rather than being removable. So dark in there, I doubt any photo would work! (Miner's helmets, all'round!) Fridges will go on the fireplace wall, my baking center. I'll have cabinets there as well, and just picked out some marble for the top. (I'm sort of ashamed that I got sucked into all this glamorous stuff. But on the other hand, the infrastructure of this kitchen didn't cost me anything--the floor, the beamed ceiling, the cabinets. I guess I could afford to do what I wanted on the details.)

o RE: Lacanche ranges part 23

* Posted by: Julie1808 (My Page) on Sat, Jun 11, 05 at 11:47

VedaZu, that is one gorgeous stove, and I love the blue with the ivory cabinets.

I'd say that in addition to not having to pay for your infrastructure, you were very thrifty and resourceful in saving money on your Lacanche. Besides, while a Lacanche and marble certainly have an element of glamour, they appeal to me because they are also hard-working and earn their keep; they are not just about looks.

o RE: Lacanche ranges part 23

* Posted by: Claire_de_Luna (My Page) on Sat, Jun 11, 05 at 15:31

Veda, Love your choices, in particular the Herbeau bathroom faucet. That was inspired, especially with your sink. I'm really looking forward to the finished product! Your French blue Lacanche reminds me of a very expensive European car.

Ivette and orchidluvr, Congratulations! It's been a long time coming Ivette; I know you must be thrilled. I know you both can't wait till you're cooking!

o RE: Lacanche ranges part 23

* Posted by: Andrea345 (My Page) on Sat, Jun 11, 05 at 20:39

It's beautiful vedaZu. Glad to hear you're already having fun cooking. I love that sink. And ditto Julie's point about the marble. Have you got any kind of "fudge factory" in your area? That's where you see that this is a working stone, not a "pretty pretty". It's the sensibility of "forever perfect", "show no wear", "toss it - it's old, outdated, out of style, looks used, been worn." What your kitchen looks like to me is that it's meant to be used, cooked in, wear well over time, be there for the next generation, have the next generation move in, work in it, wear it, use it for three hundred years.

-a

o RE: Lacanche ranges part 23

* Posted by: vedaZu (My Page) on Sat, Jun 11, 05 at 21:26

Thanks, ladies. Interesting, I was thinking just yesterday that this certainly isn't everyone's cup of tea--but suits the house well. Low key, kind of beat up in advance, good things well worn.. .I look in admiration at some of the really slick kitchens and know I couldn't plan something like that--that requires a real designer. The very fact that this project has taken so long has allowed for this sensibility of accretion/acquisition of belongings over time. If I ever get the tile work done, it might be a nice kitchen! And in addition to the bargain of the Lacanche, I picked up my little leaded glass window on Ebay, saved a couple of K on my refrigerator drawers (also ebay scratch& dent), got my Sonoma tile in a rare sale (a result of having saved $3K on the plumber's bid), and got the absolutely bottom prices on all my fixtures online. It has been fun so far, all these presents arriving daily. It is possible to do quite well financially in these things if one has the luxury of time. I wasn't in a great hurry, didn't have to worry about feeding the kids three times a day. If I saw a bargain, I could pick it up or wait until the next one rolled around. Now as we approach finishing this kitchen, we move operations into the old one to build the pantry. My lovely Kohler Life in the Country sinks have arrived--onward!

o RE: Lacanche ranges part 23

* Posted by: FrenchTeacher (My Page) on Sat, Jun 11, 05 at 23:16

Hi to all of you fellow Lacanchers,

It's been quite a while since I've posted a message, but I've been keeping up with others' progress. I'm happy for all of you as you're making your plans and seeing wonderful results. I am expecting that my Cluny will be installed this week. I received it in May 2004, so it's been a long wait. We didn't add any square footage to our home, but did take down the wall between the kitchen and DR. We're happy with the way things are starting to look; cabinets and countertops are now in and the sink, DW, and frig were installed this week. No handles or knobs, however, so nothing is usable. Floors should be refinished in a few weeks so we're holding off putting anything in the cabinets. I feel as if this whole process has been an odyssey of sorts. I just didn't want to write about my difficulties during the process. Dealing with them during the day was enough. I didn't want to rehash it again at night by writing about them (although I know that everyone hear can be so supportive). Demo was Feb. 14, so we're closing in on 4 months without a kitchen. Our temporary set up has worked well, but we're tired of eating in our son's bedroom! Thank goodness he decided to stay at college for the summer. I don't think he would have been happy with the state of affairs in his room. When he heard how we were using his bedroom, his comment was, "I don't ever want you to tell me again not to eat in my room!"

At any rate, does anyone have any advice about installation? I'm starting to read the manual this weekend (I'm sure the plumbers won't) and I want to be sure they don't muff anything up in the process. If you have any words of wisdom that you've gained from the installation, please let me know. I can't wait to start cooking again! I'm sure you who have been through the process can identify with how I'm feeling.

Thanks again.
Roberta

o RE: Lacanche ranges part 23

* Posted by: AnnaLeeF (My Page) on Sun, Jun 12, 05 at 1:49

Roberta, glad to hear from you again after a long time. The Lacanche installation was really so simple and quick; don't think there will be an issue.

Veda, love that blue with the cream cabinets and farm sink. The finished kitchen will be worth waiting for and more delicious because you were thrifty.

o RE: Lacanche ranges part 23

* Posted by: wasColette (My Page) on Sun, Jun 12, 05 at 19:58

Hi all,

I've been reading all your comments for the last couple of months. We are doing a major remodel and at first I came to this site to get info on pro-style ranges. But then, with excited surprise I happened upon your thread on Lacanche. I've absolutely falling in love. I received my brochure from AC, but my husband was not going for it at all. So I actually threw the brochure away! I forced myself not to even read the Lacanche threads.

But then AC sent me an email last week about the color sale that ends at the end of June. Of course, I had to go look at the reserve list. And the love affair bloomed anew. I spent all Friday evening reading the threads again. When I brought it up again with my husband, he wasn't so against it this time. He's the one doing all the building so he looked at the spec sheets and saw that he could easily install. He does prefer the look of the Lacanche over the SS pro-style ranges. So...he said YES!

I'm so excited. I've asked Stan to send me samples of the Aubergine and Ivory colors. I do have two quesions:

1. For those with the Cluny, are the oven sizes big enough? He said the height is only 12". I know the pictures show a turkey in a roasting pan, but compared with my old hotpoint oven, it just seems small.

2. I've read all the raves about Lacanche, but before I put down this much money, are there any here who have complaints?

Vicki Buttens
Redondo Beach, CA

o RE: Lacanche ranges part 23

* Posted by: orchidluvr (My Page) on Mon, Jun 13, 05 at 12:24

Hi, Vicki!

I have a Green Cluny with warming cupboard, and I am thrilled with it thus far. I have one convection and one regular electric oven, and the configuration is perfect for the way I cook and bake.

I haven't yet tried a turkey, but I have had 4 cookie sheets going at once. The regular electric oven can handle a half sheet pan - the convection is too shallow because there is a fan back there! Please keep in mind that from front to back, the dimension of the Cluny electric oven is deeper than my old Jenn Aire. The half sheet pan fits in the "long" way.

I'm glad you husband 'saw the light'. Good luck on your choice!!

o RE: Lacanche ranges part 23

* Posted by: kitchengirl (My Page) on Mon, Jun 13, 05 at 15:42

Vicki,
We have yet to complete our install, but we will move into a whole-house renovation by weeks' end that was a lot of "do-it-yourself"/act as our own GC, perhaps similar to your own.

Once we are up and running within a week or two, you are welcome to visit us in Riverside/'da Boonies and see a (another!) Green Cluny with a French top and one gas/one electric oven. Orchidluvr and I are apparently two of the four or five Green owners in the U.S... Stan can also find other area Lacanches for you to visit, and other SoCalifornians will likely pipe up here, as well.

o RE: Lacanche ranges part 23

* Posted by: ela0427 (My Page) on Mon, Jun 13, 05 at 17:54

Veda. the blue is beautiful!!! It reminds me of my lovely blue LeCreuset dutch oven. Ela

o RE: Lacanche ranges part 23

* Posted by: wasColette (My Page) on Mon, Jun 13, 05 at 19:04

Thank you, Kitchengirl. Yes, Stan has put me in contact with someone nearby. I'm thinking I'll take over my roasting pan and my cookie sheet to see how they fit. I'll let you all know how it goes.

Vicki

o RE: Lacanche ranges part 23

* Posted by: AnnaLeeF (My Page) on Mon, Jun 13, 05 at 23:01

Vicki, welcome!

Your first question was asked first by every new Lacanche buyer regarding oven size. We are a pretty happy bunch of owners, so I doubt there are too many people bemoaning the oven size. The French regard the smaller oven size (vs. the oversized American ovens) as appropriately sized to enclose the pan and create sufficient mositure for roasing meats. At least that is my understanding. Our experience in every aspect of Lacanche ownership has been really wonderful, especially with all our gas oven roasting results. We leave the baking of sweets to our good friends on the forum, but may break loose with our electric convection oven when we retire & have more play time.

Tonight my DH poached thick salmon steaks in a thyme/butter/chardonnay sauce in a copper pan on one burner, while grilling marinated red and green peppers on the grill plate, after having first sauteed crabcake appetitizers. I prepared a ceasar salad across the isle and everything was just perfect. A friend dropped by for the crabcake portion of the meal and remarked on how colorful the peppers were. But it is almost cheating: everything looks colorful against the backdrop of our burgundy (you fill in the blank with your own color) range.

Love your top two color picks. I have long loved the ivory, but now I am anxious to see how easily the aubergine will fit into a kitchen color scheme.

And yes, take your pans for the visit - but - know what? Even if no pans fit, it would be worth replacing them just to have a Lacanche in your kitchen. I suspect they will fit, however.

o RE: Lacanche ranges part 23

* Posted by: NancyUSA (My Page) on Tue, Jun 14, 05 at 0:39

Just wanted to post the link to the Lacanche Website on the new thread.

All of he previous threads, Lacanche 1-22 and links to Lacanche kitchens from previous threads can be found at http://lacanche.blogspot.com/

Kitchen girl;
Thanks for the info about Warren Rakowski's kitchen, I have updated the Lacanche website accordingly.

Here is a picture from veduZu's kitchen in progress. Fabulous color.

Click on the picture to enlarge

Here is a link that might be useful: Lacanche Website
o RE: Lacanche ranges part 23

* Posted by: Andrea345 (My Page) on Tue, Jun 14, 05 at 0:43

hello wasColette -
Good luck on your visit. I, too, went to see the Lacanche in person, but here in Woodinville, WA. I took my cookie sheets as well as my favorite pans. Don't forget them as the cooktop layout really worked for me but you want to see how it works for you. I saw an aubergine Lacanche there. It was beautiful. We're talking drop dead gorgeous purple. I've gone with the Provencal yellow & while the Ivory is gorgeous, that aubergine was stunning. That is not a color you see over & over. Heck, their ivory is deep & lovely, but that aubergine. If I wasn't a yellow girl...

Anyways, my delivery date is the end of September but she'll be stored b/c we haven't even signed a contract to start work yet & my kitchen design isn't done - yet. AC is helping us out there as well. He's stayed in contact with us even though we only placed a deposit. He's let us know how lead times were looking. Holy Kamole, I'm very happy with them. They let you know the whole process & he's going to store it for us while we get the gut going. It's a great company to work with.

Have fun looking, but I vote for the aubergine.
-a

o Sorry picture will not post

* Posted by: NancyUSA (My Page) on Tue, Jun 14, 05 at 0:44

Oops sorry about the picture all. It was working in preview, but apparently access is denied.

o Using a Wok

* Posted by: VeloDoug (My Page) on Tue, Jun 14, 05 at 9:47

I've been experimenting with a wok on our new Cormatin. We have the four burner cooktop with neither the big 18,000 BTU burner nor the French top with the removable manhole cover. The wok ring we received with the range is tapered to fit the regular size burners. It looks like the generic ones that come with round bottom woks but it's made of heavy stainless and notched to fit the grate so it doesn't slide around.

First a disclaimer: There are just two of us to cook for and we watch our portion sizes pretty carefully. I use a small (12") carbon steel wok and never cook more than 8 oz. of meat. YMMV

My first attempt involved the "official" wok ring and the 15,000 BTU burner. It got very hot very fast, but the heat extended further up the sides of the wok than I liked. The wok ring holds the wok fairly high over the burner. Perhaps getting it lower would help.

Another day, another stir fry. This time I used a generic wok ring that lowered the wok almost an inch, still on the 15,000 BTU burner. The wok got even hotter even faster and the heat was a little more centralized but it still wasn't great. Could I get the wok even lower?

The good folks over on the Bluestar thread talk about removing the grate on their favorite range and nestling a wok right down over the burners. Hmm... I put both wok rings away and set the wok directly on the grate. I was pleased, and a bit surprised, to see that it sat there nice and steady and the height above the 15,000 BTU burner looked promising. I got out the last of the chuck steak to give it a try. I put the wok on the burner and turned the heat up high. Before I knew what was happening, there was a smell of hot steel and a circular blue area appeared on the bottom of the wok. I turned down the heat a little and made an good stir fry.

Based on my having to turn down the heat on the 15,000 BTU burner I decided to try one of the 11,000 burners instead for last night's moo goo gai pan. The wok was directly on the grate and the burner was turned all the way up for the high heat parts of the process. There was plenty of heat as I expected but it was more centralized, which made things easier.

There is nothing than cannot be improved so I'll keep an open mind on the subject but for now that's how I'll cook with a wok on our Cormatin. I don't know if the same setup would work with a 14" or 16" wok set directly on the 15,000 burner. The power and location of the flame would probably be good but the larger wok might not be located as securely by the fingers of the grate.

o RE: Lacanche ranges part 23

* Posted by: Julie1808 (My Page) on Tue, Jun 14, 05 at 9:51

Hi, Vicki --

The oven size was my DH's big question, and he was worried that the Thanksgiving turkey would not fit, but Stan assurred me he had cooked a twenty-something pound (26, I believe) turkey in his Cluny oven. I am unable to give you any first hand reports because I have only recently purchased a black Cluny 1400 which will not be installed until the end of the summer.

I have only seen the burgundy in person, but the ivory has long been one of my favorites -- although based on Andrea345's description of the purple, that sounds awesome also. Wow, sounds like a difficult decision! What a fun decision to have to make though.

o RE: Lacanche ranges part 23

* Posted by: Pirula (My Page) on Tue, Jun 14, 05 at 12:37

Please you guys:

I've navigated the Lacanche website six ways from Sunday and cannot find the new colors!!

Where oh where are they so I can see them??

Thanks! Ivette

o RE: Lacanche ranges part 23

* Posted by: kitchengirl (My Page) on Tue, Jun 14, 05 at 14:09

Ivette,
I don't think the new colors (lime/pistachio, etc.) are up on the website. The aubergine has been available since sometime last year, but is not (yet?) shown on the color page -- it can, however, be seen on the Reserve page as an actual Cluny.

o RE: Lacanche ranges part 23

* Posted by: wasColette (My Page) on Tue, Jun 14, 05 at 17:23

Thanks everyone for your good wishes. Had a little snag yesterday. DH is now back tracking and wants to wait until we've paid for all the major stuff to come...stucco, drywall, cabinets, counters, flooring, etc., etc. He doesn't want us to run out of money. My heart stopped while he was saying all this. He does have a good point, though.

But...I talked to the lady who Stan referred me to and she lives just a few blocks away from us! So I told my husband I still want him to come with me to look at it. I'm hoping that seeing it will change his mind. Plus it's not like he said we couldn't ever get it. Just not right now. He said he'd still build the cabinets to fit the size specs of the Cluny. I wanted to take advantage of the price cut that ends the end of June, but I guess for a few hundred more dollars he'd rather wait to place to order.

Andrea345-- Does the Aubergine look purple to you? In the pictures it looks like a burgandy color. I'm waiting for samples to arrive.

Vicki
(wasColette)

o RE: Lacanche ranges part 23

* Posted by: ela0427 (My Page) on Tue, Jun 14, 05 at 17:40

What is the link for the reserves at AC???? Ela

o RE: Lacanche ranges part 23

* Posted by: VeloDoug (My Page) on Tue, Jun 14, 05 at 17:52

Art Culinaire's Private Reserve

o RE: Lacanche ranges part 23

* Posted by: Andrea345 (My Page) on Tue, Jun 14, 05 at 23:52

Vicki,
The aubergine I'm assuming is the purple I saw. It wasn't "pastelly", but rather royal with the brass trim. I'm not sure what you were looking at, but it had more blue than red, if I remember correctly. Words won't capture it. When your sample comes in, lemme know. I'd love to see someone work that into their kitchen. Lovely.
-a

o RE: Lacanche ranges part 23

* Posted by: KLB_2000 (My Page) on Tue, Jun 14, 05 at 23:59

Ohhh...I don't think the aubergine is on the reserve page anymore.....maybe Andrea345 did such a good sales job on the color that someone has already nabbed it?

Vicki, if its any help, they had the same sale in March--so seems likely they'll have another sale in a couple months, when you and DH might be ready to spend the dough. Don't give up!

o RE: Lacanche ranges part 23

* Posted by: sea_cliff (My Page) on Wed, Jun 15, 05 at 11:22

Hi all,
I have ordered my Cluny - it will arrive late July. I'm still in the mid of kitchen remodel & I'm desperately trying to work out the details (and there are many). There was a great link with pictures of favorite kitchens - I can't find it anywhrere. Help, please.

o RE: Lacanche ranges part 23

* Posted by: Julie1808 (My Page) on Wed, Jun 15, 05 at 17:30

Hi, sea_cliff, congratulations! I think the link you are looking for is this one.

Here is a link that might be useful: Kitchens We Love
o RE: Lacanche ranges part 23

* Posted by: wasColette (My Page) on Wed, Jun 15, 05 at 19:31

SeaCliff--Congratulations! What color did you order?

KLB--Thanks for the tip on the sale.

My aubergine color sample came today. Andrea345 was right. It does tend more toward a purple than a burgandy or maroon. I thought it would have more red in it. But I still think I like it. I'm still deciding. Is there anyone here who has an aubergine lacanche? What do you think?

o RE: Lacanche ranges part 23

* Posted by: spacific (My Page) on Fri, Jun 17, 05 at 0:06

VedaZu,
I love the blue... It's beautiful... So glad you're moving along. wasCollete, I know you have a Cluny in mind, but I'm not far from you (in San Pedro) and if you'd like to see the Cormatin, send me a note.

o RE: Lacanche ranges part 23

* Posted by: Andrea345 (My Page) on Fri, Jun 17, 05 at 9:26

Vicki,
I'm designing around the Provencal Yellow (one friend called it 'roadsign yellow' - heh). Both my husband & I love the color. It is considered a "difficult" color to plan around, yet I think of my yellow as the flag I planted on the mountaintop, 'This is my kitchen.' My range sets the baseline for what will work in there.

Whether or not you get someone from this specific board who's worked with aubergine is almost irrelevant b/c their style might not be your style. Obviously people do have the aubergine range in their homes. I saw one on the floor & they are being sold. The bigger issue is gathering the elements which will work with the color. It can be done & it can push you to a place you never expected. The yellow has done that for me.

Currently, we're considering shaker style fronts with a beaded inset for the cherry cabinets. The bases will be stained a "cabernet." My husband thought the color was black. No, it's not, heh. He loves "Italian modern," so he was happy. We're trying to lean towards the modern aesthetic and still nod at the traditional. The uppers will be a natural cherry, or something along those lines - light & reddish (I forgot the stain name at the moment). The bases will have their bead stained in the lighter color and a receded toe kick so that we can put straight chrome legs on them to give a less fitted effect. We aren't having a backsplash go all the way around between the uppers & the lowers. We'll have a super heated copper backsplash only behind the range & the sink. One of the ways we're planning to "nod" at the traditional is adding a kitchen rail around all the backsplash area. I plan to mimic what I can of the rail on the Lacanche - a chrome rail with brass supports & rounded end guards kind of thing. Again, on the "modern" side, we're going to use a Franke PSX-110-30 in the 9" deep version, but we are going to use a goosenecked bridge faucet. We're getting the panel front 30" Subzero glass-front & I'm planning to use the copper as the panel.

Any & all of these decisions might change, but I love the colors & the idea of how they'll come together. While I enjoy looking at other people's kitchen, I want this to be "my" kitchen. That was a HUGE reason I went with the Lacanche. The color & style were appealing to me. I found it inspirational and I love taking chances.

If you love the aubergine, see where it will take you. If you wanted the burgundy, that will push you as well. I don't have to worry about resale considerations & wouldn't anyway. This has been a fun & exciting "trip" for me to find the elements which will work for me. The Provencal Yellow Lacanche started me on that journey. I hope yours will do the same for you.

-a

Here is a link that might be useful: one of my countertop possibilities
o RE: Lacanche ranges part 23

* Posted by: KLB_2000 (My Page) on Fri, Jun 17, 05 at 10:23

(and FYI--the Aubergine is back on the reserve list!)

o RE: Lacanche ranges part 23

* Posted by: sea_cliff (My Page) on Fri, Jun 17, 05 at 11:31

I first wanted the red - chickened out & bought the black. I really want to do a red marble island & the colors look awful next to one another. Construction on the sunroom started last weekend - the kitchen demo should start mid/early July. I bought my husband a digital camera for father's day, so hopefully I can figure out how to take pictures & post the process for all to view & critique.
So far the plan is as follows:
Varied wide-plank wood floor by Carlisle.
Cream cabinets - shaker style with a bevel around the inside frame.
Wood countertop - I think cherry, although I am debating a slightly darker wood - looking for suggestions if you have.
Upper cabinets - very few with divided light doors.
Backsplash & entire wall that includes the sink & stove - off white/cream subway tile with grey grout - from the top of the countertop to the ceiling.
The ceiling will be wainscot
Cluny - black
The hood will be wainscot
On either side of the hood will be open shelves made of the same wood used on the countertops.
I will use it to display my many Le Creusets - which I use all the time.
The rest of the kitchen will have a paneling around the walls in an arts & craft stlye - approx 5 ft high.
The fireplace will have an equally simple mantel.
I am looking for an oversized kitchen cupboard to go on the opposite wall (I'll use as a baking station) still can't decide on color - debating black to complement the stove.
I haven't entered in many discussion on this site but I have eavesdropped ALOT - so thank you.

To Andrea345 - my friend has the Sully in Provencal - it is beautiful - enjoy!!

o RE: Lacanche ranges part 23

* Posted by: Julie1808 (My Page) on Fri, Jun 17, 05 at 12:13

Andrea345, I love the Provencal yellow and I think the rail around your backsplash will be a great look. Have you considered using the same rail that is on the front of the stove? You can purchase it from AC, although it's a somewhat expensive option -- the brass supports are $100 each I believe.

sea_cliff, you are describing many of my favorite details in a kitchen. I've always loved kitchens with tile that runs to the ceiling and I love wainscot ceilings. Open shelves and wood countertops sound like a perfect choice for the kitchen you are describing. Have you considered walnut for the countertops? It is a beautiful dark wood, although I was told it can fade over time. When you say you are doing a red marble island, do you mean you are going to have an island with a red marble top, or do you mean the island will be red, and topped with marble. Both sound lovely. I am a big fan of red and wish I could work it into our kitchen.

I am sort of stuck at the countertop question. I've been thinking I didn't want to do all of my countertops in wood, but maybe a combination of wood and a stone, probably marble. If anyone has suggestions to offer, I have a link to a thread currently in the Kitchen Forum. BTW, Andrea345, I like the countertop choice you linked to but don't recognize the stone.

Here is a link that might be useful: Design Assistance Request Thread
o RE: Lacanche ranges part 23

* Posted by: sea_cliff (My Page) on Sat, Jun 18, 05 at 7:39

Julie1808 - I love the wood/marble countertop combo - I just don't have the right set up for it. I am going to do a wood/table island with a red marble top.
For ideas re: wood/combo countertop - look at the Christopher Peacock site as well as Crown Point. Good luck.

o RE: Lacanche ranges part 23

* Posted by: Julie1808 (My Page) on Sun, Jun 19, 05 at 8:28

sea_cliff, I have checked out both those sites -- lots of things I like on them. Still wavering in my decision and probably will be until the day I actually am forced to commit to something.

o RE: Lacanche ranges part 23

* Posted by: wasColette (My Page) on Tue, Jun 21, 05 at 13:04

I'm almost ready to place my order for the Cluny. I've decided against the Aubergine. It's a beautiful color, but won't fit into what I have in mind for the color scheme in the kitchen. Actually, I'm still vacillating.

We're going to do white cabinets, soapstone counters, and probably off-white subway tiled backsplash. The wall color above the cabinets and on the few walls you can see will be a soft yellow and the island will be painted a bluish turquoise. We're also thinking of brick for behind the range. So I think the black Cluny with brass will fit better.

If I go with the Aubergine I was thinking I'd do the walls in a soft celery green, and maybe the island in a bit deeper shade of that green. I like both color options, but the first has a more beachy feel to it and we live just a few blocks from the ocean.

The only thing with the black is that they only offer it in matte black. I'd like it to be a bit more shiny. For those with black Cluny's is there any way to make it look more shiny?

Another thing I'm thinking about is that our kitchen opens up to the great room which looks west toward the ocean. We're moving the kitchen upstairs to take advantage of the view. I was thinking of continuing the soft yellow into the great room. It's such a neutral color that I could furnish it pretty easily picking up the turquoise as accent on pillows, etc. If I go with the Aubergine and green, am I then obligated to carry the green onto the walls in the great room? Ugh. This is my first time doing any of this. Usually I just move in and live with white walls. It's a bit overwhelming.

Vicki
(wasColette)

o RE: Lacanche ranges part 23

* Posted by: VeloDoug (My Page) on Tue, Jun 21, 05 at 13:37

wasColette: We have a black Cormatin, does that count? :-)

The black isn't really a matte finish. The color chip we borrowed from AC was labeled NOIRE SATINE and that's a more accurate description. In US paint finish terms it's more like Sherwin-Williams' eggshell (shinier than Benjamin Moore's eggshell). Wax might make it a little shinier but that's probably not a good idea what with the heat and all.

o RE: Lacanche ranges part 23

* Posted by: VeloDoug (My Page) on Tue, Jun 21, 05 at 14:37

Looking at the black Cormatin again this afternoon I have to adjust the shininess quotient upward. It's almost a semi-gloss.

o RE: Lacanche ranges part 23

* Posted by: cooking_SB (My Page) on Tue, Jun 21, 05 at 16:13

I may have exited the prehistoric age. I will try to link to a few kitchen remodel pix. If successfull I can add some more. Here we go....lacanche cluny +1 black. Pardon the blue tape, still awaiting some hardware.

Meryl

Here is a link that might be useful: Meryl's lacanche
o RE: Lacanche ranges part 23

* Posted by: cooking_SB (My Page) on Tue, Jun 21, 05 at 17:33

Well I'll try again to enter the electronic age. If it works all credit goes to my evil twin Deb. One more try...

Here is a link that might be useful: Meryl's lacanche
o RE: Lacanche ranges part 23

* Posted by: Momto4Kids (My Page) on Tue, Jun 21, 05 at 17:40

Your kitchen is SOOOOO beautiful! I love everything about it! The mix of materials and colors. WOW!! Meryl, it is truly stunning! Cooking any biscotti? I'll be right over!! Deb

o RE: Lacanche ranges part 23

* Posted by: wasColette (My Page) on Tue, Jun 21, 05 at 19:17

cooking SB -- Your kitchen is beautiful!!! What is the countertop of the island made of?

o RE: Lacanche ranges part 23

* Posted by: cooking_SB (My Page) on Tue, Jun 21, 05 at 19:41

The island counters are 1 and 1/4 inch honed carrera (white venetino). The sink is fabricated from the same material. The perimeter counters are honed black absolute granite. The backsplash is honed carrera (3 x 6) to match the island stone.

Thank you for your kind words.

And I LOVE my Lacanche!

o RE: Lacanche ranges part 23

* Posted by: AnnaLeeF (My Page) on Tue, Jun 21, 05 at 22:26

WHAT A KITCHEN! Totally wonderful, Meryl! I love the planked ceiling, the backsplash and the contrasting warm wood seen from the great room. Perfect inset cabinets, too.
You've created a charming space to suround your beautiful black range.

o RE: Lacanche ranges part 23

* Posted by: orchidluvr (My Page) on Wed, Jun 22, 05 at 0:12

Meryl, your kitchen is just *gorgeous*! I love everything about it!! Great idea with the butcher paper, too.

Hopefully I will have pictures tomorrow...

o RE: Lacanche ranges part 23

* Posted by: Pirula (My Page) on Wed, Jun 22, 05 at 1:34

Oh Meryl!!! Your kitchen is just FAB!!! You must be so delighted!!

May I ask who did your cabinets??

Brava!
Ivette

o RE: Lacanche ranges part 23

* Posted by: anna_chosak (My Page) on Wed, Jun 22, 05 at 8:34

Meryl! I remember our phone conversation when you were sitting in the carpool line, telling me about your kitchen. I love it--it is so simple and so beautiful. Congrats on a very well-done design and implementation. (And I'm so glad I was able to play a small part in convincing you to go with the Lacanche. *g*)

o RE: Lacanche ranges part 23

* Posted by: cooking_SB (My Page) on Wed, Jun 22, 05 at 12:48

Thank you everyone for all the kind words and support along the way. These photos are old and now that I know how to post them I will update the albums and add the rest of the rooms when I have time, which seems like never.

Pirula: In response to you question about the cabs. We (my DH and I) designed them and had the working drawings drafted by a KD. The cabinets (and the table, desk, and mahogany buffet cabs with ballisters) were custom built and installed by a local (Santa Barbara, CA) company and were finished and painted onsite.

Our inspiration was a combination of a Christopher Peacock kitchen published in a mag and old Art's & Crafts kitchens featured in some architecture books. Hence the inset cabs without the toe kicks etc. My favorite detail hands down is the slight bevel in the shaker door. We did that on all of our doors (interior and exterior). It is not evident from the photo but after having shaker doors before in white which are impossible to clean (especially in the corners) it was an absolute requirement this time around. Having them all custom made allowed me flexability to get the angle I want and we wanted them all painted / finished on site anyway. The very best part is that is was less expensive than any semi custom factory made brand and no one else has the same thing!

Thanks again for all the nice complements. It was and continues to be a long and exhausting process. Definately not for everyone, but there is light at the end of the tunnel.

meryl

o RE: Lacanche ranges part 23

* Posted by: Pirula (My Page) on Thu, Jun 23, 05 at 1:40

Cool. Our cabinets will be painted on sight as well! Unfortunately, I will be the one painting them. LOL!!

What a great tip on the bevel. I'll have to think about that. We're still in the throes of deciding between Crown Point and a local custom shop DH loves. They're each working on quotes. We designed the kitchen ourselves as well. It feels like we're getting so close now. Ours is inspired by a couple of Mark Wilkinson kitchens, and 14 years of British House and Garden magazines.

Great job Meryl!
Ivette

o RE: Lacanche ranges part 23

* Posted by: kitchengirl (My Page) on Fri, Jun 24, 05 at 21:31

Hi all,
I really missed keeping up with this thread/hearing your voices during the past week: we finished an arduous local move from rental to our remodel-in-progress late Monday, and I just got our new web access set up WITHOUT assistance from DH, who's a prof of comp sci -- LOL!! (The female tech support person was fantastic.) (If anyone is a sane person during moves, please email me with frank advice.)

As soon as DH returns from Miami to a house stuffed to the gills w/ packing boxes (he left @ 4 am the morning after we finished the move - it's all about good planning ;-] ), we will be hooking up our green Cluny and moving along on getting the kitchen functioning! Then it will be a bit of time before DH as woodworker adds detailing, but I'll be thrilled when we get cabinet doors on and drawers installed + temporary countertops. (If anyone would like advice on the pitfalls of acting as one's own GC, or having a too-handy DH and its implications, please don't hesitate to ask...)

Meryl, I, too, love your kitchen -- truly lovely!

Orchidluvr: are you ready w/ photos?!

o RE: Lacanche ranges part 23

* Posted by: Julie1808 (My Page) on Fri, Jun 24, 05 at 22:01

Meryl, that is a beautiful kitchen and I particularly love the cabinets.

Ivette, your cabinets also sound wonderful. I'm such a fan of painted wood, inset cabinets -- there's just something about them that I find truly timeless.

Kitchengirl, it must be an enormous relief to have the move behind you and your Lacanche almost working. Wow! This must be a big moment.

o RE: Lacanche ranges part 23

* Posted by: Andrea345 (My Page) on Fri, Jun 24, 05 at 22:20

Well, my Provencal Yellow has an arrival date and I think we're going to sign our contract to build in the next week or so. My KD is wonderful. I can't believe how quickly she helped me make it over the hurdles of putting this thing together. Between what I've learned on this board & The Wonderful Beverly, I want the contract to start so that we'll be ready to accept the range when it arrives.

I've heard that the ship date out of France is The Ship Date Out of France. I'm just asking if that's been everyone's experience here. I could understand delays in customs, but this will put me with a gutted kitchen during the rainy season in Seattle. Would it be wiser to delay the start of The Kitchen Gut until we're sure the range has shipped, or try to schedule work before the range ships so that the kitchen's ready for it on The Arrival Date.

I'm sooooo excited. I don't have a single horror story to tell about run-amok KDs, Big Bad Pricing surprises. I've been through the remodelling process twice before, so it's not like I think anything's really laid in stone. AC will help out in storage, no issue there. I guess I just, I don't know, I just want to know if it's crazy planning The Kitchen Gut around The Arrival Date.

Thanks guys. Without you I wouldn't be in such a dither. Heck, I wouldn't have made this purchase without your raves. I was trying to talk myself out of falling in love with a range.

-a

o RE: Lacanche ranges part 23

* Posted by: spacific (My Page) on Fri, Jun 24, 05 at 23:38

Yeah! Another provencal yellow. You won't be disappointed. Mine still makes me smile every morning when I walk in the kitchen.

o RE: Lacanche ranges part 23

* Posted by: FrenchTeacher (My Page) on Fri, Jun 24, 05 at 23:39

Good luck to all of you with your upcoming plans. The end certainly justifies the means!

Yesterday our Cluny was finally connected. I excitedly turned on all 5 burners. They all worked and then promptly had to leave to attend HS graduation exercises. How difficult to leave home without even boiling water!

The compensation came today when I had invited my graduating seniors over for a celebratory meal. I had extended the invitation over 2 months ago with the full expectation that we'd have been up and running for a while already. (It's been 4 1/2 months since our kitchen demo!) At any rate, I ended up with 5 students actively participating in the preparation of profiteroles with home made fudge sauce. They had a great time and I was delighted to see my range at work.

BTW, can anyone tell me how long I'll need to run the electric oven to burn off the smell? I turned it off immediately realizing I wouldn't be able to bake the puff pastry in the electric and then promptly switched to the gas oven. No startup smell there.

o RE: Lacanche ranges part 23

* Posted by: kitchengirl (My Page) on Sat, Jun 25, 05 at 1:40

FrenchTeacher: Congratulations on powering-up your Cluny! (Je ne recorde plus comment se dit "congratulations" en francais. Corrections, please?)
Sorry all -- I can't help myself from trying out my rusty high school French! ANYhow, how apropos to make profiteroles on your brand-new range! And such a fun item to make. Good question re. the electric oven and odor: I hope to face that same issue no later than Sunday.

Andrea: I have not heard of any ranges being held up or delayed in customs in the 10 months I've been reading this thread. I would ask Stan that question in an email and he would give you a straight-up answer. And you Provencal Yellow owners: please don't get me started (again, as some of you know) on that gorgeous color which I was afraid to buy!

o RE: Lacanche ranges part 23

* Posted by: VeloDoug (My Page) on Sat, Jun 25, 05 at 9:47

Wow, all these ranges getting hooked up!

Andrea345: We ordered our Cormatin on January 27. The estimated delivery date was April 27. It was delivered on April 25.

FrenchTeacher: Our Cormatin gas oven didn't smell either when we briefly fired it up after installation. Later that week we did a high heat run (550F for an hour) and it _did_ smell. Not bad enough to drive us out of the kitchen but pretty bad nevertheless. Since then we haven't run it above 450F and we've noticed no smell.

o RE: Lacanche ranges part 23

* Posted by: Andrea345 (My Page) on Sat, Jun 25, 05 at 10:05

I've always seen them hit the floor like clockwork in this forum m'self. Stan says they arrive on time. I'm just nervous about trying to get everything lined up so that the schedule arrival date is what we shoot for. In fact, Stan let us know that lead times for the ranges were increasing. Based on when he told us, we went ahead & placed the order for the range delivery. I just can't can't believe that we made it this far in the planning & are ready. The guy is more on-top of it than we are. Now, I'm glad I went ahead & placed that order those few weeks ago.

Kitchengirl, no joke, I looked at my husband and said, "No backing out of the color now." He nodded to me & off we went. It did feel like a big step.

Doug, clockwork. I love that.

Have to let the KD know "I want to be ready to snug this range in during the week of 26-September-2005." I just can't believe we'll be starting. Now to go dither about the cabinets in the kitchen forum.

-a

o RE: Lacanche ranges part 23

* Posted by: FrenchTeacher (My Page) on Sun, Jun 26, 05 at 9:40

Kitchengirl: On dit félicitations quand on veut féliciter quelqu'un. Merci beaucoup! Et bonne chance avec votre Cluny aussi!

Velodoug: Thanks for your experience re: gas oven odor. I'll post again once I've tried using the range more.

I won't have the time for any more experimenting for a while. I've been busy all weekend emptying our upstairs and main floor of everything in preparation for the hardwood floor refinishing which starts tomorrow morning. The movers moved the furniture to the basement on Thursday and we're moving everything else. It's a good time to get rid of those things we didn't even remember we had and put aside memorabilia from the kids' growing up years.

We planned for the floors to be refinished during our vacation. We'll leave after the process starts. I'll stick around to verify the stain color and then off to St. Maarten. Hope to pick up some enticing recipe ideas from some local French Caribbean restaurants! I'll post more about burnoff when I return in a few weeks.

Good luck everyone and have fun discovering the central part of your kitchen, your Lacanche range. I'll look forward to hearing about your experiences.

o RE: Lacanche ranges part 23

* Posted by: AnnaLeeF (My Page) on Mon, Jun 27, 05 at 10:35

Who bought the Aubergine?

o RE: Lacanche ranges part 23

* Posted by: wasColette (My Page) on Mon, Jun 27, 05 at 13:54

I was going to get the Aubergine, then changed my mind.

In fact, we're putting off the order for a few months while we concentrate on more fundemental aspects of our project...windows, stucco, etc.

I'd love to see a picture of the Aubergine installed.

o All Four Burners

* Posted by: VeloDoug (My Page) on Tue, Jun 28, 05 at 14:04

We've been cooking with our new Cormatin for a month. Last night was the first time we've had all four burners going. We had pasta water on the 15,000 BTU burner, brussels sprouts in a steamer on the 5,000 BTU burner and burgers, vidalia onions and tomatoes on the grill plate over the two 11,000 BTU burners. What a nice range!

The only complication we've encountered so far is perking coffee when the griddle plate is in operation. The flame pattern of the 15,000 BTU burner is too big for our little percolator and the 5,000 BTU burner is awfully slow bringing it up to an initial boil. The best solution I've come up with is to preheat the water in the tea kettle which IS big enough for the 15,000 BTU burner. The camp we go to every summer has percolators that flare out at the bottom. I'm looking for one like that for our home kitchen.

o RE: Lacanche ranges part 23

* Posted by: wasColette (My Page) on Tue, Jun 28, 05 at 16:52

VeloDoug--
Is your Cormatin black w/ brass?
Would love to see a picture of your kitchen w/ the Lacanche!

o RE: Lacanche ranges part 23

* Posted by: VeloDoug (My Page) on Tue, Jun 28, 05 at 18:24

wasColette: Yes, our Cormatin is black w/ brass. It currently resides in the cheap and nasty kitchen we threw together in 1978 so we could sell the house. In the end we didn't sell the house, and we are still living with the throw-away kitchen. I'll post a full set of Before photos when the new kitchen is done (hopefully early next year). DW would be very unhappy if I posted them before then. I did get her approval to post one photo of the Cormatin in situ. The wooden thing over the range is a mockup of the bottom of the future range hood. The percolator on the simmer burner is borrowed from a neighbor (another experiment).

o RE: Lacanche ranges part 23

* Posted by: wasColette (My Page) on Wed, Jun 29, 05 at 11:15

Wow! What a jewel in your old kitchen! The light shining on the brass is beautiful. Can't wait to see the whole remodel next year.

o Percolator Issue Resolved

* Posted by: VeloDoug (My Page) on Wed, Jun 29, 05 at 13:01

Thanks! We're really happy we installed the Cormatin in the old kitchen rather than storing it until the new kitchen is done. It's such a pleasure to use.

On the percolator front, DW borrowed a Farberware percolator from our neighbor. It's quite a bit bigger in diameter than the no-name one we've had for years. This morning I filled it with water, put the coffee in the basket, and put it on the big (15,000 BTU) burner at about three quarter power. I placed it off center, still keeping the flame under the bottom, but keeping the handle as far as possible from the flame. It came to a boil quickly and I was able to pick it up and transfer it to the simmer burner without a pot holder. All this while I was making French toast on the two-burner griddle plate. We made a quick trip to Linens n Things to buy the same percolator for ourselves and we're in business.

o RE: Lacanche ranges part 23

* Posted by: mpsteil (My Page) on Thu, Jun 30, 05 at 18:07

I've been reading this forum and you all area amazing source of reference. All your kitchens are beautiful too. Thank you so much Deb for all your great emails and help. Based on everything I've read I put my order in today for the Sully +2. I can't wait - Delivery will be sometime in November.

o RE: Lacanche ranges part 23

* Posted by: AnnaLeeF (My Page) on Thu, Jun 30, 05 at 18:48

Welcome, Pamela! A Sully + 2 - that will be a tremendous addition to your kitchen. What color?

For current Lacanche owners:
I bought an oven temperature gauge and stuck it in the drawer last fall, forgetting to check on our oven calibrations. My DH just discovered it today and checked it out. Turns out, the electric convection oven is 25 degrees too low and the gas oven is 35 degrees too high, when each was set for 375. Are your ovens all on the money? If not, did you have them adjusted?

o RE: Lacanche ranges part 23

* Posted by: dlmmath (My Page) on Thu, Jun 30, 05 at 19:07

VedaZu and DeirdreLouisville,

Re: the discussion on importing a Lacanche yourself:

Did the homeowner's insurance issue ever get resolved? Would having a non-UL approved appliance (or one with a non-standard gas fitting) void a homeowner's warranty if there ever were a fire or other disaster? My agent knew nothing about this. I'm not sure where to get an answer.

Thanks for all the research and helpful information.

o RE: Lacanche ranges part 23

* Posted by: AZdreamhome (My Page) on Thu, Jun 30, 05 at 20:17

mpsteil -- congrats on your Sully +2. How cool! I too would like to know what color you ordered. Enjoy!!

o RE: Lacanche ranges part 23

* Posted by: Momto4Kids (My Page) on Thu, Jun 30, 05 at 20:59

Pamela-
I am sooooo excited for you...you'd think I'm buying it!!! I'm so happy I could help you. I will get back to you tomorrow re: cab clearance, etc.

You'll really enjoy your range. Now it's the anticipation!

Congratulations and welcome to "the family."

Deb

o RE: AnnaLeeF...Oven Temps

* Posted by: Momto4Kids (My Page) on Thu, Jun 30, 05 at 21:02

AnnaLeeF...no my temps are off, too. About the same amount and in the same direction as yours. I assumed there was a way to adjust them, but I've been so busy since we moved in that I haven't done it. I just allow for it when I set them, but I AM determined to figure it out! If I do, I'll let you know; and if you get there before me, please let me know!! Deb

o RE: Lacanche ranges part 23

* Posted by: VeloDoug (My Page) on Thu, Jun 30, 05 at 22:32

AnnaLeeF: Our Cormatin's gas oven is pretty accurate according to an inexpensive oven thermometer I borrowed from a friend. I let the oven run through four cycles, looked at the temp just as the gas turned on, let it run through another cycle, looked at the temp just as the gas turned off, and averaged the two readings. The control was set as close as I could estimate to 350º and the average was just over 340º. The thermometer was hanging from a rack midway from front to back and from top to bottom.

More to the point, DW says that her cookies turn out right when she sets the oven according to her recipe book.

There are instructions for calibrating a gas oven in the Harper-Wyman Field Service Bulletin on the AC support web site.

o RE: Lacanche ranges part 23

* Posted by: AnnaLeeF (My Page) on Thu, Jun 30, 05 at 22:46

Thanks, VeloDoug and Deb. I'll look at your reference on the AC site, Doug. We have no complaint about baking/roasting results so far, but it never hurts to get it right.

o RE: Lacanche ranges part 23

* Posted by: mpsteil (My Page) on Fri, Jul 1, 05 at 3:51

Thanks, I can't wait!! WOOHOO. I bought the Matte Black with the Brass and SS. I totally copied Debs, even the stove configuration - except I only got 1 w/c. I just made the accessory sale too. =) I can't wait to one day post our final kitchen pictures as you all have. It was fun to read your posts back from 2003 and be able to see the results immediately.

Anyone have any scary delivery stories? DH is not too excited that the stove weighs so much... and our driveway (very steep), should be a VERY interesting site to see..

o RE: Lacanche ranges part 23

* Posted by: kitchengirl (My Page) on Sat, Jul 2, 05 at 20:46

I'm curious to check our electric and gas oven temps (as soon as we get turned on, which is taking longer than we anticiapted ;-[ ). Us West Coasters have our ranges go thru AC's office for calibration and checking out and then the range is delivered to us -- I think that is done for all West Coast orders. My range had some notes written on the wrapping saying what had been done there. I believe the cooktop and ovens were checked for accuracy, and I think they also changed the electrical to this mega cord there. I don't know if this is a way to do ongoing spot checks, or b/c of shipping differences to East and West Coast, or b/c it improves quality assurance, etc. If anyone out here took delivery straight from Lacanche, please chime in.

Pamela, congratulations, and enjoy the anticipation! Re. deliveries, I thought Deb had a scary one off the truck.

o RE: Lacanche ranges part 23

* Posted by: AZdreamhome (My Page) on Thu, Jul 7, 05 at 15:46

Hey! What's happened to this thread? I've been traveling the past few weeks and haven't been able to log in much but I found this thread on Page four! Guess Summer time is slow even for the Lacanche folks.

Nothing to add other than it's going to be a long time til January when we will finally be able to enjoy our Cluny 1400!

o RE: Lacanche ranges part 23

* Posted by: Julie1808 (My Page) on Fri, Jul 8, 05 at 11:23

I am still trying to bring my kitchen together. Currently struggling over lighting and of course one of my big questions is how it will look with the Lacanche. I've looked at so many fixtures my eyes are crossing.

I'm curious as to those of you who have a kitchen with a Lacanche or are planning a kitchen with a Lacanche would describe your kitchen -- French, country, traditional...? What was the specific look you were aiming for and how did your Lacanche fit with that?

o RE: Lacanche ranges part 23

* Posted by: Claire_de_Luna (My Page) on Fri, Jul 8, 05 at 12:49

I have described my kitchen as, ''where France meets Arts & Crafts.'' I had an antique swing arm lamp with copper flashing I wanted to use which has an Art Nouveau element (early A&C) that also looks very French to me. Using it as extra task lighting near the Lacanche along with a corner bakers rack (with similar features) brought my cooking corner together for me. The pattern in the mantle style hood is A&C, yet the stone also makes it feel French. The copper works the same for me; the hand hammered effect incorporates both elements. All those things have a transitional look, and that corner is one of my favorite parts of the kitchen.

o RE: Lacanche ranges part 23

* Posted by: AZdreamhome (My Page) on Fri, Jul 8, 05 at 17:35

I finally received our kitchen plans in elevation format and thought I'd share them here with my Lacanche friends (adding to the last two posts asking for descriptions of our Lacanche kitchens). Last month, I put in an order for a Cluny 1400 (matte black).

I'm really not sure what you would call this kitchen. The home we are building is described as spanish colonial but really just falls into the mediterranian category. Therefore, this kitchen is ?? Not sure what you'd call it but it feels like forever until we will be able to enjoy it. We broke ground in April and at that time our builder said late January would be our completion date. We shall see.

Also not sure we will be able to afford every detail that is shown here (all the leg turns, other details, etc.) but it will be close. I am sending this out to bid now. Somewhere down the line I will share the finished product!

Here's the link to the photobucket album where I've posted the kitchen layouts. There are eight pages total.

http://photobucket.com/albums/y91/sally016/

Here is a link that might be useful: Lacanche kitchen plans
o RE: Lacanche ranges part 23

* Posted by: Oetgirl (My Page) on Fri, Jul 8, 05 at 20:13

Hello, ladies! I'm actually a Blue Star junkie whose curiousity took hold and I had to snoop onto your forum!! We Blue Star people are going to catch up to you soon in threads....yup! ;) You all should really be buying the good ol' American workhorse Blue Stars instead of those pretty, frilly French ranges.... Be patriotic!! ;) Okay, I think I will hightail it back to my forums again before I'm detected!!

o RE: Lacanche ranges part 23

* Posted by: KLB_2000 (My Page) on Sat, Jul 9, 05 at 10:26

Awww, Oetgirl....all the folks on THIS thread are too well mannered to take the bait! (I'll bet if you go to one of the Miele threads you could get a rise out of someone, though....those Miele folks are testy!)

o RE: Lacanche ranges part 23

* Posted by: Julie1808 (My Page) on Sat, Jul 9, 05 at 11:20

Hey, Oetgirl, I seriously considered a Bluestar but I have venting issues in my kitchen. I love the fact that they are made not only in the United States, but in Pennsylvania by a family business. I actually visited the factory and they seem like very nice people.

AZdreamhome, I don't know what style to describe your kitchen as either but it looks wonderful. Lots of space and that Cluny 1400 will look super in there. Will your cabinets be a painted finish or wood finish? Particularly like the cabinet details like the inset beadboard panels
by the sink.

Claire_de_Luna, that corner is my favorite part of your kitchen as well -- the copper pots, the lamp, the stone work and the parcel delivery door, not to mention the stove are a warm and charming mix. I also see what you mean about having elements that say both Arts & Crafts and France.

Still working on details like lighting for my kitchen and anxiously looking forward to the day when it is finished and operational.

o RE: Lacanche ranges part 23

* Posted by: AZdreamhome (My Page) on Sat, Jul 9, 05 at 12:24

Claire de Luna -- I love the copper pots and stone work around your Lacanche also! I also love your kitchen and doggie (and dog food drawers). Great idea!

Julie1808 -- The best I can describe what we are going for is Old World. We will have stone work around the entire alcove area on the range wall. The hood will probably be drywall but with some kind of artwork painted on it. I'm hoping we can afford some pretty tiling on the range wall (inside the alcove). The exterior cabinets (sink wall, range cabs, and desk wall) will most likely be stained alder and the islands will be painted with a glaze. Countertops will be granite (one kind for the perimeter and another kind for the islands). My best friend is an interior designer so she is guiding me completely in how to do all this. Otherwise I would be completely lost!

o RE: Lacanche ranges part 23

* Posted by: Andrea345 (My Page) on Sat, Jul 9, 05 at 17:17

Hey Oetgirl -
I was a Bluestar person until I saw the enamels of the Lacanche. heh. This just turned my head, but the Bluestar was my first entree into the world of range lust. Have fun with yours!

My Provencal Yellow will be integrated into as modern a look a kitchen as we can get using rich colors (reds, greens, browns) which have a lot of texture. I'm keeping the lines very clean and there aren't any corbels, tile inserts, or mosiac, the colors themselves will be textured. The cabinet doors will be a 'shaker' style instead of slab, but that will be pretty much the only traditional element besides the range.

I'm leaning towards a stainless steel / zinc handle at the moment, but I'm not committed. The problem is that the European style pulls only seem to come in light metals. I might go back to the idea I had to use the Hafele rail system to make my own @#$% pulls, but that would be some kind of crazy. That's the only thing I've been able to find so far which would give me the clean ends (no apron catchers please) in brass with a stainless steel pull.

So, here's the website for my current plans. We went & put some slabs on hold today. The place we think we're going to buy the slab from calls the stuff 'Green Peace'.

Here is a link that might be useful: Our current kitchen plans & planning
o one last thing

* Posted by: Andrea345 (My Page) on Sat, Jul 9, 05 at 17:33

rats, AZdreamhome,
I hit return too fast. I wanted to give you some links to some of the modern versions of Venetian plasters. I've done a drywall version of plasterwork & this stuff is easier to use and you get better results for depth. It's also not as soft as drywall.

When you use the drywall to create a plaster "look", the best you can do is glaze over it. It's not the same color depth. These plasters you can tint up using even regular paint (experiment a lot with it). There's also professionals out there doing the stuff. I took a class. Anyways, I think you'd be more satisfied with the result. Also, there's no reason why you can't get someone to paint over it - fresco paints (lime compatible) are appropriate.

Myself, I'm working out the plasterwork detail for my walls. I won't have a backsplash, I'm gonna have this lime-based plaster built up in layers of milk chocolate brown, waxed with different color iridescent waxes & then finished off with Briwax. The intention is to have it work with the copper backsplash behind the stove & sink, so that it ties that element all the way around the walls.

http://seattleafs.com/process.asp
http://www.texston.com/plasters.html

This is the stuff I use.

-a

o RE: Lacanche ranges part 23

* Posted by: Julie1808 (My Page) on Sun, Jul 10, 05 at 9:54

Andrea345, wonderful choices -- that backsplash is stunning, and the granite is a wonderful match. Also love the glass-fronted refrigerator.

Lacanche Part 22

2005-06-13T21:01:00.000-07:00

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.

Lacanche Part 21

2005-05-15T20:24:00.000-07:00

o LaCanche Ranges Part 21
Posted by Andrea345 (My Page) on Wed, May 4, 05 at 23:04

clayladylei,
http://www.kitchens.com/Remodeling-And-Design/Design/kitchen-layouts2.asp

This website has some of the basic recommendations for space planning
in the kitchen. I've also referenced:

Here's another planning guide. There's lots to read, but I think it's
the entirety of the NKBA specs

http://www.cabinetrydirect.com/planning/plan.shtml

Good luck!
-a

Follow-Up Postings:

o RE: LaCanche Ranges Part 21

* Posted by: AZdreamhome (My Page) on Wed, May 4, 05 at 23:20

clayladylei -- are you saying that the sink and range are on the same
wall and they are 30" apart? If so, as long as you had counterspace on
the opposite sides of the range and sink this could still probably
work. One obvious benefit of them being so close is: a) if you have a
pull-down spigot on your sink head you can use it to fill your pots
going onto the range; b) you can easily empty your hot pots with water
into the sink after cooking. You know, the usual stuff people get pot
fillers to do.

If you are saying that the sink and range are across an aisle from
each other that is only 30" apart, then THAT is a problem and I would
really try to figure out a way to change that.

o RE: LaCanche Ranges Part 21

* Posted by: Momto4Kids (My Page) on Thu, May 5, 05 at 7:18

Those of you who are in the designing/creating phase...
You have some great ideas and some good questions. Why don't you post
your layout to the "general public" and put your thoughts out there?
You'll get a lot more comments! I did that (twice, I think!) and got
unbelievable feedback. Someone even had some sort of progam and
created my layout for me! It was amazing! Good luck. It's all very
exciting!

I have a Lacanche question for those of us who have them and are using them...
I think this has come up before, but I didn't have my range at the
time. I have a difficult time pulling out my racks when they're in the
top two positions. They slide out much easier on the bottom two
positions. As I look at the "frame" that creates the positions, it
appears as though the top of each side of the frame is bent slightly
inward. If I measured from side-to-side on the inside of the frame at
the top, it is slightly smaller than measuring the same thing at the
bottom of the frame. It would seem I could undo the bolt and bend out
the top of the frame. Does anyone else have the same or a similar
problem?

Also...what kind of wok pan are people using?

Thanks.
Deb

o RE: LaCanche Ranges Part 21

* Posted by: Katysmom (My Page) on Thu, May 5, 05 at 9:39

Hi, I'm new to the forum, but seriously considering a Lacanche range.
Two questions: Do they come with a back spacer, ie, island trim, or is
that something I need to order extra?
Has anyone ordered 2 Lacanches (say a Cluny and Vougeot) and placed
them side by side?

o RE: LaCanche Ranges Part 21

* Posted by: VeloDoug (My Page) on Thu, May 5, 05 at 10:05

Momto4Kids: No problem here getting the racks into or our of the top
positions on our Cormatin, but I can see how slightly bent vertical
supports could cause that. I'll bet if you take them out you'll find
that's the case. If so, you can just bend them back to flat. We have
an inexpensive 14" carbon steel flat-bottom wok and a fancy 14" Joyce
Chen non-stick flat bottom wok we used with the old GE range. The
former is excellent. The latter is useless for stir frying but fine
for steaming. Now that we have a wok ring, we'll buy a 12" carbon
steel round-bottom wok to try with it.

Katysmon: The range comes with a Back Spacer Vent that attaches to the
wall and functions both as a spacer and as a heat deflector for
combustible surfaces. An Island Back Spacer is available as an option.
It also acts as a spacer but not as a heat deflector so it can only be
used with a non-combustible wall behind the range. Here's a photo on
the Art Culinaire web site of two Lacanche ranges side by side in an
island arrangement

o RE: LaCanche Ranges Part 21

* Posted by: Momto4Kids (My Page) on Thu, May 5, 05 at 11:32

Katysmom-Did you need this arrangement for the 3 ovens? I think it's
fine and have seen a couple of photos of side-by-side ranges (the only
Lacanche side-by-side I've seen is the one Doug referenced). And I
also have the spacer option.

Doug--thanks! I'm gonna pull those things out this weekend and
eliminate that slightly annoying, but easily fixable quirk! Let me
know if you get to that carbon steel round-bottom before I do!! I got
lost in the last thread...are you up and cooking now???

o RE: LaCanche Ranges Part 21

* Posted by: Katysmom (My Page) on Thu, May 5, 05 at 13:25

Thanks for the info on the spacer.
The reason for asking about 2 ranges is that I have a large family and
am afraid the ovens won't be large enough on a Cluny, but like the
simmering cabinet on the Vougeot. I'm now thinking maybe a Vougeot
plus a separate single 30" or 36" wall oven might be the right mix.
Suggestions?

Also, for any of you who ordered your Lacanche from the UK, what did
you do about the difference in height( UK imported Lacanches ranges
are about 33 7/8" H) from US countertops? It looks like Art Culinaires
ranges have been adapted for this.

o RE: LaCanche Ranges Part 21

* Posted by: VeloDoug (My Page) on Thu, May 5, 05 at 13:33

No, we're still right where we were when the range arrived - a week or
two away from having it up and running. The latest issue is the gas
shutoff. The old GE range is open enough in the back behind the drawer
to access the shutoff. The Lacanche is closed in the back except for
some round ventilation holes that are neither large enough nor in the
right place for that purpose. We're now waiting for the plumber to
move the gas pipe just a few inches so we can reach the shutoff
through an access hole in the pantry located behind the wall where the
range is going.

Getting the right wok ring was interesting. I didn't think we'd get
one at all because every description of the wok ring says it fits
either the big 18,000 BTU burner or the hole in the French top, and
our little 4-burner Cormatin has neither an 18,000 BTU burner nor a
French top. I was assured by AC that I would receive a wok ring with
the range. When the range arrived and I unpacked the accessories it
turned out we were both right. I did receive a wok ring but it was the
same one all the rest of you folks received and it did not fit the
"big" right front burner on our Cormatin. Note that the error was made
by the factory, not by AC. I emailed AC and they immediately sent me
the correct wok ring. It's tapered so it's small enough at the bottom
to fit the smaller grate but the same size at the top as the "regular"
wok ring.

o RE: LaCanche Ranges Part 21

* Posted by: anna_chosak (My Page) on Thu, May 5, 05 at 13:59

The wok we use is one my husband got from an old girlfriend so he
could season it for her. They broke up and she never asked for it
back. So I guess it's, gosh, 15 years old now! It's just a plain old
steel wok with a round bottom. We don't use the wok ring; we set it
directly over the 18K burner, where it snuggles right in. I suppose it
works pretty well--I made eggplant with garlic sauce the other night
and my husband told me it was "restaurant quality"! :-)

o RE: LaCanche Ranges Part 21

* Posted by: gymnsocr (My Page) on Thu, May 5, 05 at 14:42

Annalee,

How many cfm's did your previous dacor hood have? I am worried that my
1200 cfm dacor will be too weak.

Thanks for your help.

o RE: LaCanche Ranges Part 21

* Posted by: Momto4Kids (My Page) on Thu, May 5, 05 at 18:10

Katysmom...how large is your family? I'm cooking for 6...2 meals daily
and 3 on weekend days, generally. And now I've gotten to where I cook
"what the people want" vs "one size fits all!" I have a Sully+2 and
it's plenty of cooking ability. Let me know if you need more info or
want me to try anything out for you...I'd be happy to do it. Deb

o RE: LaCanche Ranges Part 21--Cohiba's post

* Posted by: Momto4Kids (My Page) on Thu, May 5, 05 at 18:13

Posted by Cohiba767 (My Page) on Thu, May 5, 05 at 17:42

How do other people use a Wok with their LaCanche. My wife and I got
out an old marriage present (never used...and we're approaching our
25th) and thought we'd use it. We have a Cluny+1 (Just like Stan's)
with the Simmer plate on the far left and a large Hob in the middle.
We could put the Wok on the either Hob and it didn't touch the top of
the Brass Hob. So...do we use the simmer plate, the open Hob, or even
use the Wok Ring which gets the Wok about 1.5" off the flame?

I copied Cohiba's post here since we're in the midst of talking about
woks...hope you don't mind!

o RE: LaCanche Ranges Part 21

* Posted by: CamNewMexico (My Page) on Thu, May 5, 05 at 21:21

Momto4Kids

Tell me more about your Sully+2. Just when I think I'm starting to
understand the lingo, I get confused. So...the Sully has the two large
ovens + the warming oven +?another warming oven? And the burner
configs? Seems like you could have just about everything.

I need to go back and check the photos of your range. Sounds absolutely divine.

o RE: LaCanche Ranges Part 21

* Posted by: clafouti (My Page) on Thu, May 5, 05 at 21:22

Katysmom, I was under the impression that you could order special
configurations if the combination you want isn't on the standard list.
Also, there are two oven sizes, the one in the Cluny (and others), and
the one in the Cormatin (and Sully and others.) Perhaps a range with
the larger oven (or two) would suit your needs?

o RE: LaCanche Ranges Part 21

* Posted by: AnnaLeeF (My Page) on Thu, May 5, 05 at 22:43

gymnsocr:
Our GC purchased, delivered and installed the Dacor liner he thought
we needed. I looked up the invoice and it is a 54" IVSR2. I checked
their website and cannot quite tell which capacity this model is, but
I believe it was 1000 CFM's. If pricing equivalency helps you, it was
billed to them at $644. Our VAH liner was considerably more, but is
deeper. Good luck to you on your decision! (Just got your e-mail, but
I am answering here in case anyone else was curious about it.)

o RE: LaCanche Last Thread

* Posted by: AnnaLeeF (My Page) on Thu, May 5, 05 at 23:12

For your reference:

Here is a link that might be useful: Lacanche ranges - Part 20
o And the more comprehensive blogspot . . .

* Posted by: AnnaLeeF (My Page) on Thu, May 5, 05 at 23:16

Thanks to NancyUSA,for more complete information, look to:

Here is a link that might be useful: Lacanche Blogspot
o RE: LaCanche Ranges Part 21

* Posted by: MarinGirl (My Page) on Fri, May 6, 05 at 1:38

OK, I think I am leaning toward the Cluny 1400 so that I can have 2
ovens and the warming cupboard. Does anyone have recommendations about
the stovetop configurarion?

Momto4kids: I also have 4 kids. I think you have a perfect set up --
but if you had to give up either the larger oven size or the warming
cupboards, which do you think you would miss least (espcially with the
family of six)??

Cohiba's post mentioned Stan's range. What do you all think of the
snazzy extra little oven? I'm kind of hoping that it might be
available before I need an oven (end of the year??).

o RE: LaCanche Ranges Part 21

* Posted by: Cohiba767 (My Page) on Fri, May 6, 05 at 16:42

Thanks for info on the Wok. We just sat it on the 18k hob and it
worked super... so I guess once again LaCanche thought of everything.

MarinGirl, We have the Cluny+1 with the warming oven on the left. We
have the french simmer plate to the left and then the basic Cluny set
up with another 18k hob in the middle. It works great. We had our
son's soccer team over the other night and had all the burners going
and the warming oven cranked....worked super well...too well since the
boys told their parents and now the parents are trying to set up all
the team parties at our...."restaurant kitchen".

o RE: LaCanche Ranges Part 21

* Posted by: Momto4Kids (My Page) on Fri, May 6, 05 at 17:58

Cam & Marin...
The Sully ovens are the larger ones. They are more than big enough.
I've gotten to the point where I roast 2 chickens in side-by-side
pans, quite often. More than enough room for that. Most other times,
though, I don't have a need for the ovens to be this large.

I also have two warming cupboards. At this point in our lives, they
are under-utilized. I had a warming drawer in my last house that I
used daily. I knew going into building this house that I wanted two
warming drawers. Then finding this range with the warming
cupboards...I got two. I could easily do with just one. The warming
cupboard configuration allows me to stuff SO MUCH MORE in there than I
ever could in the warming drawer. If I had known that in the
beginning, I might have just gotten one. I do see us using both of
them more often as the kids get older and our schedules really do go
all over the place.

As for the cooktop, I have more than enough burners and capacity. I've
got a French Top (FT) at 18K, a traditional 18K hob, one 5K hob, one
11K hob, and four 13.6K hobs. My cooktop is under-utilized for now,
but I see that changing in the near future. In the meantime, I've
decided (although I said I would NEVER do it) that now that I have the
tools, I will cook whatever anyone wants for their meals. I realize
not everyone shares in this "philosophy." So I'm probably using more
burners than I ordinarily would.

Also, I've cooked on a FT before, so I already "get it." Once you get
the hang of the FT, what a dream! It provides so much flexibility. I
am very happy with it.

I didn't really need the separate 18K hob, but I happen to like
cooking big pots of soups, stews, sauces, etc, for days, so I decided
to get a burner I could dedicate to that and not take up other space I
need.

I wouldn't change my set-up for the world. I like having all the
options at my fingertips. But, truthfully, I have more than I really
need.

If I had any constraints, whether it was money, or space, or whatever,
this is the order I would down-size:

1. I could easily eliminate one WC and probably not ever really "feel" that.
2. Next, I could eliminate the other WC because there are other ways
to stage food, warm plates, heat moist towels...etc.
3. I even think the Cluny (slightly smaller) ovens would meet my need
most of the time.

As to the changes on the cooktop...
Whether I had the Cluny or the Sully with no WC, I'd get the FT and I
would learn how to use it to make it my new best friend!
If I had a Cluny or a Sully with on WD, I'd get the FT and the 18K hob.
If I was unsure about whether or not I'd learn how to effectively use
the FT, then I'd get the 18K hob and get the simmer plate accessory.

So many possibilities! Since it's basically a la carte, it makes the
decision making process tougher because there ARE no boundaries!!

Hope this helps.
Deb

Here's a picture of my range. If you jump over to my Lacanche Album
(separate from the kitchen album), you'll see different pictures I had
taken of just the range and it's parts. If you want a picture of
something else, just let me know and I'll take it and put it up for
you.

Here is a link that might be useful: Sully +2
o RE: LaCanche Ranges Part 21

* Posted by: AZdreamhome (My Page) on Fri, May 6, 05 at 22:16

Hi Deb --

Great post -- thanks! Can you elaborate on the French Top. I'm not
really sure what or how to use it. We're going with a Classique but I
guess with the Cluny 1400 I could add a French Top? What do you use it
for?

o RE: LaCanche Ranges Part 21

* Posted by: Momto4Kids (My Page) on Sat, May 7, 05 at 7:47

AZ-
Sure...I'll tell you how I use it, which may or may not be the "real"
way, since I'm not a professional!

The FT is a cast iron piece that sits atop an 18K burner. Mine is 20"
front-to-back by 15" side-to-side and about 1 1/4" high. It's actually
2 pieces. There is a removable round piece in the middle of the top.
You can take that out, expose the burner, put a large pot directly
over the exposed burner (just as you would any other burner) or set
the wok ring in there and use a wok.

It is slow to fully heat and, obviously, slow to react to reducing
heat. Depending on the size of your pots, you can fit 3, 4, 5, perhaps
more, pots on top the FT. The heat is more intense closer to the
center of the FT and less intense toward the edge. You juggle the pots
around depending on how much heat you want. It's a bit of
trial-and-error until you figure it out.

It's not for everyone, though. I have a lot of different pots going on
a regular basis. I use it for actual cooking when we're having guests.
I also frequently use it for holding pots of food warm.

Does it kick off a lot of heat? I hear it does, but I can't say that.
I have a large, open kitchen with high ceilings. I never ever feel
that it throws off excessive heat. There are folks who will say a FT
is ridiculous in a home kitchen vs a restaurant kitchen. Maybe for
some, it is.

All I can say is, the way I use it, I find it an incredibly flexible
and useful tool. Now this may not be your style, but you might want
this flexibility sometimes. In that case, you could get the simmer
plate accessory that you would use over one of the two-burner hobs (I
haven't used mine yet...so I can't tell you how I'd do that). It won't
be as much surface space, but the technique would essentially be the
same.

Hope this helps.
Deb

o RE: LaCanche Ranges Part 21

* Posted by: MarinGirl (My Page) on Sat, May 7, 05 at 11:09

Momto4 -- You are very generous with information about your range! And
I love the pictures you post. You have such a stunning kitchen! Is
your french top on the side and your open 18K burner in the middle?
Also, I saw your suggestion to post "in progress" kitchen designs.
This may be a dumb question, but how did you post yours?

o RE: LaCanche Ranges Part 21

* Posted by: Momto4Kids (My Page) on Sat, May 7, 05 at 11:30

Marin-
Thank you very much!

No, my 18K open burner is to the far left. Continuing from
left-to-right, I have two of the 13.6K burners. Then, there's the FT
in the middle. The two smaller burners are next, then two more of the
13.6K buners. On the far right I have a stainless steel work surface,
which I love having, given that I have marble counters!

I had sketched my designs (attempted to do it at scale!), scanned them
in, posted them on Webshots, then generated a new thread. Once I got
actual layouts from the cabinet company that were in scale, I scanned
those in and posted them on Webshots, then created another
post/thread. Email me if you have trouble with this and I'd be happy
to help you get it up and going for your design.

Deb

o RE: LaCanche Ranges Part 21

* Posted by: Zolablue (My Page) on Sat, May 7, 05 at 11:53

I am also having some difficulty with my racks. As some of you may
remember I did not slide them all the way to the back at first thus I
did not realize I could fit a half-sheet pan in my Cluny ovens by
doing so. However we've just been told that they are not actually
meant to be slid that far to the back. I will continue to do so
because I need the room for those sheet pans and other large roasters
and casseroles.

Even if I don't have them slid all the way to the back of the ovens
they still do not slide properly especially when food is on them.
VeloDoug, please let me know when you start using your Lacanche how
your racks work for you. I too had no problems at all sliding the
racks before I started using it. Racks slid like crazy. But once you
actually put something on them to roast/bake they just do not move
properly. I don't even try anymore but it is somewhat a concern as I
have burned my arms a couple times having to reach further into the
oven.

When we contacted Art Culinaire they first had us look at the oven
guide supports and watch this little video to show you how to make
sure they are straight and secured tightly enough. We did have a
couple that were loose but upon adjusting those it didn't make any
difference to how well those racks would slide or not. After my
husband has a very nice conversation with Art Culinaire we find that
basically it is just the way it is and apparently Europeans do not bat
an eye about such things. As much as I love my range I think this is a
very odd design flaw. I mean, you have to use the oven racks every
time you use your oven. !!! :o)

Anna Chosak, if you see this please let me know how your racks perform.

Still we LOVE our range, I have to say it.

*Note for newcomers regarding the correct spelling of - "Lacanche" -
not how it is spelled in this thread title (as in no upper case "C").
:o)

o RE: LaCanche Ranges Part 21

* Posted by: AZdreamhome (My Page) on Sat, May 7, 05 at 12:24

Hi Deb -- thanks again for the great post (on the French Tops). I
really appreciate it. You've convinced me it's probably overkill for
our family. We are just not in that league. But will still enjoy our
Lacanche (Classique)!

AC sent me some paint chips -- black and burgundy red. DH is actually
open to the idea of going with red. But he needs to hear that it is ok
with our interior designer (my best friend). I know that she worries
it will be something I will not like down the road. I went on a big
hunter/emerald green kick about 10 years ago (my car, sofa, oriental
rug, etc.). And now I can't stand it! She's been my friend for over 30
years and knows me well. Nevertheless, we will work up a kitchen
scheme with the red in it just for kicks (but will probably go with
black). We shall see. BTW, the red paint chip is really a beautiful
rich red.

o RE: LaCanche Ranges Part 21

* Posted by: CamNewMexico (My Page) on Sun, May 8, 05 at 22:52

Deb

I do thank you for all of your information. It is all clear as it can
be now...how you use your range and the options that you have. I found
it especially helpful to let us know what you could do without.

And now...

I finally got to see AlbMom's gorgeous burgandy Cluny on Saturday.
What a treat it was to hold that brass knob in my hand and peer into
the ovens. I was stunned by the middle 18,000 BTU burner. It was way
bigger than I thought it would be. Looks like one could use a
cauldron! 20 gallon souppot, anyone? I loved, loved, loved all the
brass on the burners and the handles. And the color was just as I had
imagined it to be...deep and rich like fine wine.

Many thanks, AlbMom...for your generosity. I loved meeting you, your
family, and your "stove". :)

AZDreamhome

I can't imagine getting tired of that red. It certainly isn't a
fire-engine and is almost a neutral...a very warm neutral...but then I
do love color. I know what you mean, though. I once did my whole
living room in yellow! carpet, sofa, etc. Guess how long it took to
get tired of that? I don't think the burgundy is anywhere near that
category, though...nor is the Provencal Yellow, imo. I'm beginning to
fall in love with that ivory in the reserve as well. Why can't one
just have a couple? Post your color scheme when you get it done if you
can. I would love to see it.

o RE: LaCanche Ranges Part 21

* Posted by: vedaZu (My Page) on Sun, May 8, 05 at 23:12

Just got home from Minnesota (Mom's 90th BD party) and found my Cluny
in position--not hooked up but in place. Looks low--probably need the
concrete or brick plinth to bring it up higher. I recently saw a 30"
Viking--and thought it looked absolutely fearsome, if not
terrifying!--the Lacanche has a much more modest attitude--friendly!

o RE: LaCanche Ranges Part 21

* Posted by: pamela1 (My Page) on Mon, May 9, 05 at 8:45

vedazu--
Katysmom noted on this thread that the UK (and probably French
version) is 33 7/8" tall--that the US versions have probably been
adapted with higher legs to reach US counter heights.
Pamela

o RE: LaCanche Ranges Part 21

* Posted by: anna_chosak (My Page) on Mon, May 9, 05 at 8:48

Hi Zola! Funny you should have asked because as I was reading your
post, I was nodding my head in agreement with every word.

For instance, I recently did a huge seder and made one dish with 12
lbs. of short ribs. Along with the vegetables and sauce, they all fit
perfectly into my large Calphalon roaster, but then it weighed a ton!
The dish should be stirred a couple of times as it cooks, but it was
very difficult to pull the rack out--it really didn't want to budge
with that pan on it. And yes, the rack was slid all the way back,
because that's the only way to close the oven door when I use my big
roasting pan. (Was it someone at AC who said we're not supposed to
slide them all the way back?)

Now, I've had the same problem roasting a turkey, but basically I sort
of grab the pan and rack firmly and pull both out, but this time, I
couldn't really do that as the pan was filled to the brim with hot
liquid. It was annoying, but as I don't make that sort of think more
than two or three times a year at most, I can live with it. And
besides, it was really too much, so I can cut down on the amount if I
make the same dish next year! I think Americans as a whole tend to
make too much food for the holidays; unless you do want tons of
leftovers, you should calculate far less food per person if you're
having a lot of different dishes. So I'm okay with not doing a 24.-lb.
turkey, because for heaven's sake, who can eat that much? And face
it--aren't we all really sick to death of turkey by the Monday after
T'giving? *g*

My other thought on this problem is that it reminds me a bit of people
on antique forums advising owners of old bureaus to run a bar of soap
along the drawer runners to make them slide out smoothly. Obviously we
can't soap up the oven, but maybe a light coat of some sort of
food-grade oil that has a very high smoke point--say, avocado oil? Or
rub down the racks with steel wool occasionally to smooth them and
reduce resistance? Any thoughts on this from anyone else?

o RE: LaCanche Ranges Part 21

* Posted by: clafouti (My Page) on Mon, May 9, 05 at 10:39

I have a few questions for those with an FT and a regular 18K burner:
What is the difference between putting a pan directly on the FT with
the manhole cover removed versus putting it on the regular 18K burner?
Is it farther from the heat? Is the flame less exposed? Does the pan
have to be much bigger not to fall in? The FT seems very versatile,
but I really like to do high heat searing.

Thanks in advance...

o RE: LaCanche Ranges Part 21

* Posted by: Zolablue (My Page) on Mon, May 9, 05 at 18:34

Anna, yes, it was someone at AC (Steve Wick who has given great
feedback and info on other technical matters in the past) who told
hubby on the phone those racks are not meant to be pushed all the way
back which was news to me. (Bummer, I say, cause that's how I have to
use them most of the time). Even so as hubby explained (and he agreed)
it is a design flaw that they can't move more freely. In my case they
don't move freely anytime when food is on them and not just a humongo
turkey. :o) (Btw, I love turkey as a treat for times of year when
least expected - yum, tastes sooooo good!)

This could end up being interesting because DH told Steve Wick during
that conversation that as soon as he gets the time he's going to
create a 3D model that hopefully can lead to a design fix so we'll see
if they can incorporate it for future use.

NOW FOR THE NEWS BULLETIN: Did anyone catch Oprah today? I taped it
upon hearing Rachel Ray's home kitchen would be featured. She totally
has a Lacanche in her Manhattan apartment! It looks to be a dark blue
Classique with all chrome trim. Can you guys believe it? I thought
that was cool.

o RE: LaCanche Ranges Part 21

* Posted by: anna_chosak (My Page) on Mon, May 9, 05 at 18:39

Ack! If only it didn't involve watching Rachael Ray. ;-)

o RE: LaCanche Ranges Part 21

* Posted by: Zolablue (My Page) on Mon, May 9, 05 at 19:10

I know, I know, I really have a hard time tolerating her as well. But
I was interested in what her home kitchen would be. (Have you ever
muted the volume when her show first comes on and watch her facial
expressions. I don't mean to sound cruel but it is kinda scary. :o)

clafouti - will answer some FT questions later.

o RE: LaCanche Ranges Part 21

* Posted by: Momto4Kids (My Page) on Mon, May 9, 05 at 19:27

Now you have me wondering if I'm pushing my racks in too far??? Well,
I have to push them back to put my roasting pans in front-to-back
(when I do 2) instead of side-to-side. Where IS the place to stop? I
wonder?

Z...can you take a picture of Rachel Ray's kitchen from your
television screen and post it? I'd love to see it!

claflouti--I think the diameter of the hole has changed in the recent
future. Mine is 8 1/2 inches wide. I think you can pop off (ha! It's
not light!) the opening and set a wide-bottomed pan on there over the
open fire just fine. But, I don't know the physics of heating metal,
etc, but it doesn't seem very practical to use it in that manner very
often. I see dropping the wok ring in there and using that a lot. I
see using it as a FT a lot. And if you do big pot o'something once in
a while, I can see that. But if you're trying to decide between the
two, either err toward the open 18K and get the simmer plate accessory
*** OR *** find someone or a "cooking showroom" and try out a FT. Keep
in mind, I have both, so I haven't really had to try to compensate one
way or another. If you'd like me to try something out for you, just
let me know and I will be happy to experiment!

o RE: Lacanche French Top

* Posted by: Momto4Kids (My Page) on Mon, May 9, 05 at 19:30

Yes...Zolablue...help! I'm probably not doing any of this right!!
LOL!! but it works for me! So PLEASE jump in!! Deb

o RE: LaCanche Ranges Part 21

* Posted by: VeloDoug (My Page) on Mon, May 9, 05 at 20:10

The list of oven dimensions on the back of the AC price list includes
the note "Optimal Cooking - allow 1" airflow on all sides." I think
they might be a little optimistic. Most authorities recommend 2"
clearance on all sides for even cooking.

Coincidentally, if the rack is pushed back until the little detent
(the bump on the bottom of the rack) first contacts the oven guide
(the vertical wire frame on the side wall of the oven) and a pan is
then pushed to the back of the rack, there will be approximately 2"
from the back of the pan to the back of the oven cavity. It appears
that Lacanche thinks 2" is a good clearance too.

This is no problem for a Cormatin or one of the other "large oven"
models. A standard 13" x 18" half sheet pan will fit sideways with 2"
of clearance at the front and the back and 1-1/2" of clearance on each
side. But the same half sheet pan fit front to back in a Cluny oven
will have no clearance at all at the front or the back. That might not
work very well.

Also, if the rack is pushed all the way back past the detent and a
heavy pan is placed on the rack it will definitely resist being pulled
forward past the detent.

o RE: LaCanche Ranges Part 21

* Posted by: Momto4Kids (My Page) on Mon, May 9, 05 at 21:14

Thank you VeloDoug...mine are not pushed beyond the detent!

o RE: LaCanche Ranges Part 21

* Posted by: vedaZu (My Page) on Mon, May 9, 05 at 21:41

My carpenter created a plinth tonight out of patio bricks--just enough
height and will provide a stable base for the thing. Now, my plumber
doesn't see the problem the way your plumber does, Velodoug. He said
the only reason to shut off the gas is if the thing needs service (we
hope, never.) Therefore, you only need to pull the range out--it has a
flexible hose so you don't have to worry about anything coming undone.
He'd never heard of this "back of the drawer" thing--he said lots of
gas stoves have broilers there and you couldn't take out the drawers
anyway. So, at least in my part of the world, this isn't a problem.
Now, a question: what is this long stainless thing that is included in
the packaging? Anybody know? It is as long as the stove and has no
place for screws or bolts--looks like it is supposed to "clip on"
something. VZ

o RE: LaCanche Ranges Part 21

* Posted by: VeloDoug (My Page) on Mon, May 9, 05 at 22:26

The patio bricks are a nice solution. Friends of ours did something
similar to raise their standard 36" high range when they installed
higher than standard base cabinets.

The building code requirement in New Jersey, as interpreted by our
local construction official, is that every gas appliance must have an
accessible shutoff located in the same room as the appliance. And he
interprets "accessible" to mean without moving the appliance. I didn't
mean to suggest that a shutoff behind the drawer was 'standard" in any
way, only that it complied with the code as interpreted locally for
our particular range. (The installation of the old range was inspected
and it passed.)

The only long stainless things we received with our range were the
back spacer vent and the toe kick panel, but both of them have holes
for fasteners.

o RE: LaCanche Ranges Part 21

* Posted by: vedaZu (My Page) on Mon, May 9, 05 at 22:43

Hmm--maybe this is the toekick panel..

o RE: LaCanche Ranges Part 21

* Posted by: MarinGirl (My Page) on Tue, May 10, 05 at 1:10

OK, now the rack situation and clearance issue clarified by VeloDoug,
as well as the comments by Momto4, all make me think that maybe for
ease of cooking I am better off with the Sully than the Cluny 1400.
Even though the Cluny 1400 has that appealing WC, turning roasts and
basting and such maybe just easier with the larger ovens. And if I am
just using one (most of the time), is there any reason that the second
oven can't be used like a WC? Wow -- final decisions just seem so hard
to come by in this home-building adventure! Any insights on the Sully
vs. Cluny 1400 decision? You all are so helpful!

o RE: LaCanche Ranges Part 21

* Posted by: Claire_de_Luna (My Page) on Tue, May 10, 05 at 1:51

We are getting ready to lower our Lacanche back to the European
standard height so I will be able to see into my stock pots and
stir-fry a little easier. I can hardly wait; this was the one thing I
was having most trouble with when we added on the kitchen. I really
wondered if I should have just ordered the cooktop instead.
Hallelujah! Greg sent the brackets and I think my DH will be working
on this soon. The only disadvantage will be having the oven lowered as
well, but I'll adjust.

Deb, I have an inexpensive, two handle round bottom cast iron wok that
I use about twice a week with the wok ring. I am very impressed at the
stir-fry this burner turns out; it's very good. I like the cast iron
because it's so easy to season in the oven, not having wooden handles.
You do have to pull the food out of it as soon as it's done however
since it retains the heat, unlike a carbon steel wok. It does give
great wok hay!

o RE: LaCanche Ranges Part 21

* Posted by: kitchengirl (My Page) on Tue, May 10, 05 at 2:03

Our green/chrome Cluny has been re-assembled, with new side panels,
new control panel and re-plated knobs and trim!! Now a bit of waiting
while the kitchen is installed and we will test to make sure that
everything functions just fine "post-crash" :-]

o RE: LaCanche Ranges Part 21

* Posted by: vedaZu (My Page) on Tue, May 10, 05 at 7:29

Claire: The instructions state that the cooktop cannot be lower than
the surrounding cabinets--is yours freestanding or do you see a
problem with lowering it? Veda

o RE: LaCanche Ranges Part 21

* Posted by: orchidluvr (My Page) on Tue, May 10, 05 at 8:02

Kitchengirl, I'm so happy to hear that your range in back in shape!
How does she look - are you pleased with the restoration?

MarinGirl, My cluny oven goes down to 150 degrees. I use the lower
temperature end of the WC (80 degrees for proofing bread) most often.
For slow warming leftovers, and keeping meals for DH when working
late, it would be okay at 150, but I wouldn't want to go very much
higher than that or food would dry out, even with foil covering. Can
you tell I've been experimenting? ;-)

Also, my comment on the Cluny oven is that it works fine with the half
sheet pan. I stand by that. Perhaps some expert or other will say you
need more room - but my cookies were evenly browned, front to back.
That is all I need to know.

o RE: LaCanche Ranges Part 21

* Posted by: vedaZu (My Page) on Tue, May 10, 05 at 8:19

I'm re-reading the posts about the oven racks--I don't have wire
supports on the side of my ovens--my guides/supports for the racks are
built into the walls themselves just like on my American GE stove. The
roasting pan slides right in there, with little holes all round,
probably for air circulation. Sounds like there are some differences
between systems UK and US? The cookie sheet that comes with it is only
about 1/2 inch smaller than the oven walls all round. And the wire
rack goes right smack back to the back wall.

o RE: LaCanche Ranges Part 21

* Posted by: VeloDoug (My Page) on Tue, May 10, 05 at 10:16

For folks who would like to see the parts we're talking about, here is
a photo from AC's Reserve list. The range is a Sully with a gas oven
on the left and a convection electric oven on the right.

o RE: LaCanche Ranges Part 21

* Posted by: Zolablue (My Page) on Tue, May 10, 05 at 13:10

MarinGirl - please don't worry about the Cluny+1. It is a fabulous
range and the racks on the Sully will work the same way. I LOVE my
Cluny and would order this range again in a heartbeat. I don't have
the WC but would be super to have that, trust me. I have a separate
warming drawer which I love but the WC (if I'd had room) would be my
first choice. I just noticed the racks do not slide how I feel they
should slide when a heavy dish is placed in there and for my purposes
I have to be able to use the half-sheet pans so I'm more than willing
to work around the rack being pushed back.

My food comes out simply beautiful. I've never, ever baked or roasted
things that come out the way my food does in this range. I can't say
enough positive and although I know there are many other professional
ranges that can boast this the Lacanche offers so many other things I
love so much. Just wanted to make that clear. The Cluny is an
incredibly sized unit when you think you get two ovens and all those
burners. And, again, I cannot say enough about Art Culinaire's
customer service and attention to any question or concern. They are
fabulous and always interested to help out.

The tendency I've noticed on these forums is when something negative
is mentioned everyone focuses on that instead of the myriad positive
things about something. Actually, I probably shouldn't say this but
that is why I no longer post on threads about Carrara marble because
it is exhausting to try and dispell myths and people want to believe
the negative they hear even though it is never from someone actually
owning a marble kitchen! :o)

As I said before, I want to be honest and free to report all pros and
cons and so I have an opinion about how the racks work. But the things
I love about my Cluny far outweigh that one thing. Oh, well, to be
honest it would be nice to have a light in the oven but it just isn't
a concern at all. It makes incredible food and the stuff I bake is
exceptional. I will not even think twice about how much space needs to
be around a baking sheet. I've used it for months successfully and I
consider this a very minor issue overall as the racks can certainly be
changed in any future design. I was told the racks on the European
ranges did not used to have a detent at all and so food could easily
spill out when the rack was pulled forward because it could simply
fall down (hope I explained that properly). Europeans dealt with this
easily and think we Americans are nuts for even worrying over such
things. Funny how we have different wants and needs.

Here is a shot below looking into my Cluny oven.

Here is a link that might be useful: Inside Cluny oven.
o RE: LaCanche Ranges Part 21

* Posted by: Claire_de_Luna (My Page) on Tue, May 10, 05 at 14:14

Veda, my range has a cabinet on one side and is open on the other.
I've been checking how hot the burner grates get; the large burner
grate next to the granite is higher, yet farther away from it. With
the SS top underneath the grate, I think I'm safe but I'll be checking
with my cabinet guy just in case. Thanks for the reminder!

o RE: LaCanche Ranges Part 21

* Posted by: anna_chosak (My Page) on Tue, May 10, 05 at 14:44

The tendency I've noticed on these forums is when something negative
is mentioned everyone focuses on that instead of the myriad positive
things about something.

Word. Nothing is perfect....not even the Lacanche. But I'd buy it
again in a heartbeat.

To the person upthread who asked about the warming cabinet: I use my
other oven as a warming cabinet occasionally (almost abbreviated that
to WC, then changed my mind on considering the implications). I agree
that it isn't the best solution for holding food warm for long periods
of time. I will also proof bread dough by turning on the electric oven
to 150 for a few minutes, then turning it off before I put in the
dough. Even so I have to be careful it's not too hot. (However, many
bread bakers agree that a long slow rise results in better flavor than
a quick one, so I've taken to making my dough the night before when
possible, and a slow rise at room temperature the next day.)

o RE: LaCanche Ranges Part 21

* Posted by: sea_cliff (My Page) on Tue, May 10, 05 at 15:31

I'm thinking of buying a cluny - the only thing that is holding me
back is the oven size. I bake often & ordering w/one conv oven seems
like it would make a small oven even smaller. Do I need the
convection. Is the cluny large enough to handle a house w/4kids & lots
of entertaining?

o RE: LaCanche Ranges Part 21

* Posted by: anna_chosak (My Page) on Tue, May 10, 05 at 19:52

Is the cluny large enough to handle a house w/4kids & lots of entertaining?

Do I need the convection

What kind of baking do you do?

o RE: LaCanche Ranges Part 21

* Posted by: vedaZu (My Page) on Tue, May 10, 05 at 20:11

I guess I have the European model without these side rack-holders or
whatever they are called. My rack does tilt forward when pulled out
far. Just have to remember that.

o RE: LaCanche Ranges Part 21

* Posted by: sea_cliff (My Page) on Tue, May 10, 05 at 21:54

Re: baking. I bake breads,cakes, pasteries & cookies. I would
appreciate any feedback. I've been debating the cluny vs viking choice
& I am running out of time. Construction starts in a few weeks.

o RE: LaCanche Ranges Part 21

* Posted by: anna_chosak (My Page) on Tue, May 10, 05 at 22:21

Here's my summary of baking in the Cluny: The electric oven bakes
beautifully; everything comes out evenly browned and gorgeous.
However, using multiple racks creates an airflow problem in a
nonconvection oven; this is solved by rotating and switching your
cake/cookie pans, as AC says that the convection function doesn't work
all that well in the smaller oven of the Cluny anyway. I do one sheet
of cookies at a time rather than rotate them, but have no choice when
I do multiple cake layers (I did discover a couple of weeks ago that
8" and 9" springform pans will sit together on the same rack--not much
room in between, but the layers came out nicely). Pastries--no problem
whatsoever. I usually do bread in the gas oven, and find that it
browns better when I bake it higher up in the oven.

So the only reason you might steer clear of a Cluny is if you
frequently make multiple-layer cakes and you don't want to manually
rotate your layers as they bake (you could do one in the gas oven, but
it won't come out as evenly browned, IME). I've been very pleased with
the Cluny for everything else. If you do make a lot of cakes, you
could consider the Vougeot or Volnay and get the larger
convection/electric oven, but then you wouldn't have the flexibility
you're looking for for entertaining that you have with two real ovens.

Sorry, I meant to add in my previous post that the Cluny is
*definitely* large enough to handle a house with 4 kids & lots of
entertaining, especially if you have the French top or the removable
simmer plate.

Hope that helps! :-)

o RE: LaCanche Ranges Part 21

* Posted by: sea_cliff (My Page) on Tue, May 10, 05 at 22:33

Sooo helpful. I keep reading comments re: the french top. Why should I
go for this option??

o RE: LaCanche Ranges Part 21

* Posted by: orchidluvr (My Page) on Tue, May 10, 05 at 23:15

Hi, Anna - You said "However, many bread bakers agree that a long slow
rise results in better flavor than a quick one, so I've taken to
making my dough the night before when possible, and a slow rise at
room temperature the next day."

Yes, I do a starter the day/night before, and when making sourdough
especially, a long rise during the next day. But when making some
breads, in an 130 year old house that never warms up in winter, the
warming cupboard is a welcome appliance. I'm thinking my cat might
sneak in there if I'm not careful to keep the door closed while
proofing!

Sea Cliff - Welcome! There are tradeoffs with any range you buy, I
think. Before I decided to get my Cluny, I thought I would get a Wolf.
When I went to open the Wolf oven, I could not believe it! The door
went practically to the floor and it weighed a TON! I knew at that
point that the Cluny was for me.

o RE: LaCanche Ranges Part 21

* Posted by: Momto4Kids (My Page) on Wed, May 11, 05 at 6:45

sea cliff...I had written a big ole response to you and accidentally
deleted it! But Anna summed up everything I was going to say. I DO
believe the Cluny is certainly large enough for a family of six and a
family that entertains a lot.

We entertain a lot, too. The majority of our entertaining is 4-5
families (10 adults, 15-20 kids). We also do several major fundraising
events (usually 100-400 people). When we're at the high end of
headcount, my excess capacity comes in handy. But if the extent of my
entertaining was 20-50 people, the Cluny , especially with the FT
and/or simmer plate accessory, is more than enough.

Like orchidluvr...I had started out waiting (it hadn't come out at the
time) for the Wolf 60" when I bumped into this range and never turned
back. PS I bought this range sight unseen!!

And the rack "issue" is just something that's annoying, but not worth
passing over this range. It's very minor. Do I miss the 6-racks at a
time capacity of my 30" convection Thermador. You bet I do.
****BUT**** would I ever go back? NO WAY! All the positives (and there
are many) far outweigh the extra 10 minutes of another oven-ful of
cookie baking!

o RE: LaCanche Ranges Part 21

* Posted by: anna_chosak (My Page) on Wed, May 11, 05 at 8:45

But when making some breads, in an 130 year old house that never warms
up in winter, the warming cupboard is a welcome appliance.

Yeah, but if you get to live in a supercool 130-year-old house, you
don't get to complain! ;-D Actually, I fondly remember one apartment I
had in NY state with the laundry room right off the kitchen--the heat
and moistness in that little room made the best bread proofing
environment ever. *g*

I wasn't arguing against the warming cabinet at all--I think they're
totally great, and when I win the lottery, I'll buy a Sully +2 like
Deb's in French blue! I was just making the point that one doesn't
absolutely *need* a warming cabinet to achieve good bread. Homemade
bread is one of those reasons I can never stick to a low-carb diet for
long!

o RE: LaCanche Ranges Part 21

* Posted by: sea_cliff (My Page) on Wed, May 11, 05 at 9:40

I've never done anything like this before - it feels a bit
voyeuristic. Anyway, I went online to view your kitchens - they're all
beautiful. My biggest problem is that I work full time & my husband
works most weekends. I've been trying to plan this in my spare time.
Here are the details so far: Painted cabinets from CWP (taupe) Butcher
block countertops, field tile/subway backsplash (not sure what color
yet), wide plank floors from Carlisle, red Cluny, a simple hood (I
have a fireplace in my kitchen - so I don't want the hood & mantle to
compete)a tin ceiling(painted off white)and 4 ft wood panelling around
the perimeter of the kitchen/eating area (also painted off white).
Will the red cluny scream at you?

o RE: LaCanche Ranges Part 21

* Posted by: claybabe (My Page) on Wed, May 11, 05 at 10:49

I think it would sing to you!

o RE: LaCanche Ranges Part 21

* Posted by: Pirula (My Page) on Wed, May 11, 05 at 12:12

Hi old Lacanche buddies!!

Just wanted to let you know that our departure date from Egypt is fast
approaching! FINALLY! August! So we'll be calling Stan soon to give
the final go ahead on our French Blue Cluny, pay what remains and have
that baby delivered in the early Winter/early Spring!! I can hardly
believe it to tell you the truth!

Still so happy to hear everyone doing so well with theirs and with AC!!

Best,
Ivette

o RE: LaCanche Ranges Part 21

* Posted by: Momto4Kids (My Page) on Wed, May 11, 05 at 18:11

Sea cliff...welcome!! Your selections thus far sound devine!!

o RE: LaCanche Ranges Part 21

* Posted by: anna_chosak (My Page) on Wed, May 11, 05 at 19:05

Seacliff, I think that sounds lovely. A fireplace in your kitchen?
Oooh, lucky you!

Ivette, hey, and almost-welcome-home! Now you know that we expect you
to post some amazing Middle Eastern recipes, right?

o RE: LaCanche Ranges Part 21

* Posted by: sea_cliff (My Page) on Wed, May 11, 05 at 21:04

Thanks again for all the advice!! Can anyone give me the pros & cons
of the french top vs removable simmer plate? Any other specs I should
add w/the Lacanche?

o RE: LaCanche Ranges Part 21

* Posted by: abqMOM (My Page) on Thu, May 12, 05 at 0:40

I've been off the threads for a while -- the kids are keeping me busy!

SeaCliff, Currently, I have a Red Cluny against 40's white field tile,
white tile counters and cake batter yellow walls. My biggest fear was
that the red against white would look like varsity colors. Not at all!
In fact, it is a true burgundy red, a lovely earthy neutral. We are
undecided how to remodel, because our 'red' range fits so well in both
traditional and modern schemes. P.S. We love the removable simmer
plate.

Ivette, So glad to hear you are coming home.

CamNewMexico, Thanks for stopping by during my crazy Mother's Day
Brunch. Next time, I hope you can stay for a Bloody Mary. I think the
Ivory Volnay is perfect, considering you are having a separate wall
oven.

o RE: LaCanche Ranges Part 21

* Posted by: AZdreamhome (My Page) on Thu, May 12, 05 at 1:02

Hi guys -- just back from the Kitchen & Bath show in Las Vegas.
Besides the fact that it is a trade show (yuck), it was an interesting
experience. Glad I went but also glad I'm done!

So I have to say that something almost turned my head for a moment.
LaCornue has just introduced the CornuFe which is a non-customizable
LaCornue. It is a beautiful looking range that comes in black,
stainless, forest green, ivory white, and dove grey. There is a choice
of satin chrome or brass & satin chrome trim. It is 44' wide, 24' deep
(I think or thereabouts) and 36" high (I believe). Sorry, brochure is
in centimeters and I'm too tired to translate. Has five burners with
20k center burner. Has a french top option but I do not believe they
have griddle or grill options. Two electric ovens, one with a broiler.
Two drawers underneath. Retail price is approximately $7500 (this was
quoted from a Purcell Murray salesrep out of Los Angeles).
Availability? I'm not sure if it was immediately available or
November. Ha! So much info thrown at me from so many places I've lost
track. Just checked out both LaCornue and Purcell Murray's websites
and no mention of this new machine. KBIS is the debut.

Having said all of the above, I was really excited about the range on
Tuesday but after going back and doing further questioning today, I
know Lacanche is still the range for me. It was funny to hear the
LaCornue person on the floor bashing Lacanche in his "thiccccckke"
french accent. Mostly about the ovens being not up to the same
standard as LaCornue which has "natural convection due to the shape of
the oven cavity." Also, that their big burner (hob) is 20K. Whatever.
Nice people on the booth but I'm glad I went back today and had a lot
more questions answered. My "crush" started to vanish pretty quickly!

Oh, and did I forget the final kicker? No WARMING CUPBOARD! Deal
breaker for me! And it doesn't come in burgandy red either.

o RE: LaCanche Ranges Part 21

* Posted by: cooking_SB (My Page) on Thu, May 12, 05 at 1:27

SeaCliff:

I've been away from this forum for a while but had some time while
waiting to pull biscotti out of the oven and thought I'd share. I
installed a Cluny+1 (warming cabinet) and then put in a remote under
counter Dacor convection wall oven. I do ALOT of baking and often on
large multiple sheets. For me at least, this was the best bang for my
buck. I feel like I have the best of all worlds..1 smaller gas oven, 1
smaller electric oven, 1 warming cabinet, 5 burners and a french top!
That's all in the Lacanche. And then when I want bake or have larger
parties I have the Dacor as well. My kitchen is very period (20's) in
style and finishes. The Lacanche is black with chrome trim and
although the Dacor is SS, It does not have a handle and is in a
discreet location so it just disappears. I could not be happier with
all! I apologize as those who may remember me know, I have no idea how
to post a picture to this forum. If you want me to send you some
directly, you can email me.

I have no doubt you will love your Lacanche if you choose to go that way.

Meryl

o RE: LaCanche Ranges Part 21

* Posted by: claybabe (My Page) on Thu, May 12, 05 at 1:43

AZ: I looked for the CornueFe (which sounded a lot like the AGA
update, SURPRISE! AGA just bought LaCornue!) and couldn't find it
online. Any suggestions/what to google?
Thanks!

o RE: LaCanche Ranges Part 21

* Posted by: MarinGirl (My Page) on Thu, May 12, 05 at 2:31

Momto4, I guess the same thing happened to my post last night. I wrote
a fairly involed response on the rack issue, and lo and behold it is
not there! Well, the gist of it was to assure Zolablue that I did not
take the rack discussion as a "negative" but as a "consideration" in
my debate between the Cluny 1400 and the Sully. I am really looking to
maximize the day to day convenience of the cooking I do for my fairly
large, and busy, family. I do more roasting than baking, and I am
weighing the positive features of having a WC (the Lanche variety) vs.
the positive features of having a roomier oven with easier access for
turning/basting roasts, etc. (and my roasters could fit sideways in a
Sully oven). It is hard to predict which feature I would appreciate
more (and also more often). This forum is so valuable, and all
considerations (including drawbacks) help with the process. When you
have two great options of the exact same size it is hard to pick!

o RE: LaCanche Ranges Part 21

* Posted by: Momto4Kids (My Page) on Thu, May 12, 05 at 6:51

MarinGirl--if I had had the foresight Meryl had, I probably would have
gone that route. I think that's the perfect all-around set-up.

o RE: LaCanche Ranges Part 21

* Posted by: anna_chosak (My Page) on Thu, May 12, 05 at 9:15

Okay, so I'm not the only one who lost a post; I had typed a response
to seacliff about the French top and simmer plate, and when I didn't
see it the next morning I figured I had deleted it by mistake instead
of posting. Good to know I'm not *quite* as loopy as I feared.

Meryl! Nice to hear from you. I would LOVE to see pictures of your
kitchen--I adore '20s style, and I remember your description of what
you were planning to do. Profile email here is good. And I agree that
you have the best of all worlds with your extra convection oven.

How interesting about the new La Cornue, and how even more interesting
that Aga just bought them! I do think La Cornues are just gorgeous,
and might have considered buying one had the price not made me clutch
weakly at my chest and stagger about, gasping for breath. And how very
not-nice of the La Cornue guy to bash Lacanche; if I were a
prospective buyer, that would be a real turn-off to me.

Seacliff, basically what I said in the lost post is that the FT/simmer
plate give you more surface area to cook on; I have the removable
simmer plate that fits over two burners, so I could have--and I just
set this up to make sure I got it right--my 10" soup pot at the back,
staying warm over low heat, my 7.75" saucepan at the front over high
heat for boiling potatoes, say, and a 6" saucepan in between them,
full of gravy staying warm in between the burners, and next to it, a
one-cup stainless steel cup full of melted butter ready for the
potatoes. So I like the flexibility of the two burners underneath, but
hopefully someone here who has the permanent French top will weigh in
on why they like that setup better, and that will help you decide.

o RE: LaCanche Ranges Part 21

* Posted by: jaltadams (My Page) on Thu, May 12, 05 at 9:32

I am thinking of getting a Lacanche range but live one hour north of
NYC and am worried about servicing issues? Does anyone have problems
that require servicing -- non-Washington State people? What has been
your experience getting service people out? How frequent have the
problems been? Also, am not sure whether the convection feature is
worth the extra expense, what do you think? I do almost no baking but
do roasts etc especially for holidays.

Briard88

o answer to jaltadams

* Posted by: anna_chosak (My Page) on Thu, May 12, 05 at 10:02

Hi! I live about half an hour west of NYC. I've been using my Lacanche
for about a year and a half, and I have never needed a service call.
If I did, though, I am very confident that Stan at AC would find me
someone; maybe not the same day, but as quickly as he could. Their
customer service is top-notch.

If you're not much of a baker, you definitely do NOT need convection.

Hope that helps! :-)

o RE: LaCanche Ranges Part 21

* Posted by: Momto4Kids (My Page) on Thu, May 12, 05 at 10:16

Hi Briard88!
One of the things the guy who installed our appliances said was how
"simple" the range seemed to be. He was pleased to see something "in
this day and age that isn't filled with a lot of electronic gadgetry"
(not that there's anything wrong with that! I have some of that,
too!). He's been working on appliances for 30-40 years and felt like
this is a nice, solid piece of equipment. Then he commented, with
sadness in his voice, on how he'll probably never get to work on it,
because nothing will ever go wrong! I've not needed anything, but I
agree with Anna, AC will help find someone who can work on your range.
I'm not concerned, should I ever be in need.

And, NO! You do not need the convection feature if you're not doing a
lot of baking.

Good luck! Deb

o RE: LaCanche Ranges Part 21

* Posted by: clafouti (My Page) on Thu, May 12, 05 at 11:19

Here is an article about London's Cordon Bleu which includes a picture
of La Cornue's new range, the CornuF�. Anyone going to be in London on
the 24th? If so, you can go to the opening reception for the launch of
the CornuF�.

I think the drawers beneath are meant to be used as warming cupboards
when the ovens above are in use, as with other La Cornue ranges. For
aesthetic reasons, I still prefer the Lacanche.

Here is a link that might be useful: La Cornue's CornuF�
o RE: LaCanche Ranges Part 21

* Posted by: pamela1 (My Page) on Thu, May 12, 05 at 12:07

Interesting about the new CornueFe. I think they're copying the
success of the Cluny-size double-oven range. It's actually very
flattering if they are comparing their range to Lacanche (as the
salesman seemed to be doing), and see that company as the competition.

The salesman was correct, 'tho. There's no equal to the vaulted La Cornue ovens.
Pamela

o RE: LaCanche Ranges Part 21

* Posted by: sea_cliff (My Page) on Thu, May 12, 05 at 12:53

Hi, just got off the phone w/LaCornue showroom in London. Dimensions
of the int ovens for the CornuFe: 17 1/2" wide, 14" deep, 16" high. If
you want more info call #44-20-7224 3774. The 14" deep is a big
negative for me. Back to Cluny - unless I hear otherwise - I tend to
like the flexibility of using a removable simmer plate.

o RE: LaCanche Ranges Part 21

* Posted by: vedaZu (My Page) on Thu, May 12, 05 at 19:40

My mother has an old GE that is about 40" wide--with one big oven and
another that can handle casseroles and pies. One of these two
companies ought to make such a set-up--We can all pooh-pooh the
criticism of the Lacanche small ovens, but they are a challenge. One
larger one and another smaller would be ideal and still give us lots
of flexibility. i'd be interested in "kicking the tires" of the new
CornuFe, now that I have a Lacanche.. . .

o RE: LaCanche Ranges Part 21

* Posted by: Momto4Kids (My Page) on Thu, May 12, 05 at 20:48

Veda-I guess I don't really follow you! Didn't you just get a
Lacanche? Did you look at Viking? I thought their ranges had the
larger oven and smaller oven option. And Thermador? Don't they? I
thought there WERE ranges out there like that. Maybe I'm thinking of
something else. ??? Also, I'm not finding my ovens to be a challenge,
but I do have the larger ones...perhaps that's the diffrence. I do
think the vaulted ovens sound like they are worth having, though!

sea cliff...I use the FT just like Anna describes...just more surface
space to hold pots. More detail upthread. Keep us posted!

o RE: LaCanche Ranges Part 21

* Posted by: AZdreamhome (My Page) on Thu, May 12, 05 at 20:55

Hi Lacanche owners -- I would like your opinion on the new Sharp steam
oven as an accessory oven to a Cluny 1400 I'm pretty sure I will be
buying. Since I do bake but not in major volume, my thinking is we
would get more out of this oven than a separate large
electric/convection oven which is geared more towards baking.

See my separate thread. Thanks!

http://ths.gardenweb.com/forums/load/appl/msg0520512620753.html

o RE: LaCanche Ranges Part 21

* Posted by: sea_cliff (My Page) on Thu, May 12, 05 at 22:11

OK - Veda just scared me using the words challenge & Lacanche oven in
the same sentence!!! I have not ordered the cluny & due to finances &
logistics I can not get a Sully. I know I don't love the alternative
but do I just do the wolf?

o RE: LaCanche Ranges Part 21

* Posted by: pamela1 (My Page) on Thu, May 12, 05 at 22:53

Seacliff--

Have you considered an all-gas Cormatin (gives you the larger oven,
and gas) and a separate electric convection wall oven?

Claire de Luna and I both have this combo (mine's a Morice; her's is a
Lacanche) and we're both very enthusiastic about it.
Pamela

o RE: LaCanche Ranges Part 21

* Posted by: claybabe (My Page) on Thu, May 12, 05 at 23:38

Anyone else having trouble with the La Cornue CornuFe link? I do
appreciate the help, Claufuti, and will keep trying.

Are there a lot of you who have a separate oven and lacanche?

o RE: LaCanche Ranges Part 21

* Posted by: KLB_2000 (My Page) on Thu, May 12, 05 at 23:39

Pamela, how wide is your Morice? (as narrow as the Cormatin?) And do
you have pictures of your kitchen posted somewhere....I would love to
see your range!

Sea Cliff, I don't own a Lacanche, but I have to admit that when I
visited Art Culinaire I was a little surprised how compact the Cluny
ovens seemed. They would still be PLENTY big enough for my needs (and
apparently they don't cause the owners on this thread any major issues
that they are admitting to!) but given how often people on other
threads obsess over oven capacity, and how few complaints of any kind
we typically see on this thread (other than that ONE design flaw
out-ed earlier!)--I hadn't really thought about the oven size as a
potential issue. That said, if I had a bigger kitchen I wouldn't
hesitate to get a Cluny. (I have such a small kitchen even the
Cormatin will be a tight fit; I'm still considering one of those cute
little 24" AGA companion ranges as an option, so obviously I have no
fear of itsy bitsy ovens!)

Kelly

o RE: LaCanche Ranges Part 21

* Posted by: vedaZu (My Page) on Thu, May 12, 05 at 23:56

Momto4kids: I was referring to the Lacanche/CornuFe companies. Since
the double oven models are, admittedly, small, I was musing that one
of the two ought to come up with a large/small combo in order to grab
a little more market share. I wasn't interested in the Viking--I like
the design of the Lacanche and will tolerate its ovens. ( I remember
one riotous thread about Italians having a separate "real" kitchen in
the basement. My old stove will linger in the garage for those 25
pound turkeys once-a-Purim, as they say.) By the way, arguing both
sides of the topic is one of my worst traits!

o RE: LaCanche Ranges Part 21

* Posted by: AnnaLeeF (My Page) on Fri, May 13, 05 at 0:04

We are conditioned to see larger American ranges, so the initial sight
of the Cluny makes us think - oh, small. In actuality, we don't find
Cluny ovens to be undersized for any roasting chores nor for the type
of baking we do. We have no complaints.

I think there is a general tendancy on the forums to obcess about
every detail and dimension because we are bombarded with minutia on
the fit and finish of every aspect of the kitchen, while
simultaneously going through the surgical removal of our dearly
beloved cash. Some of the items that seemed to loom very large months
ago to me no longer seem to have been worth the worry.

In the end, we are having FUN with our Cluny and that outcome is
surprising and delightful to us, since we only first discussed the
Cluny on a Saturday and purchased it 2 days later. We had obcessed
about other ranges endlessly for months prior to that. You probably
won't make a mistake with any of the range choices currently under
discussion.

o RE: LaCanche Ranges Part 21

* Posted by: MarinGirl (My Page) on Fri, May 13, 05 at 0:54

AZ -- I also went to the KBIS show (just yesterday). I went by the La
Cornue booth and admired the copper fittings for a few minutes, but
then I moved on because of my prior knowlegde of the outrageous prices
charged for these ranges in the U.S. (my mother in law just got one in
french blue for her town house in France for less than 1/2 of what it
would cost me here!). I can't believe I missed the new range when I
was right there!! I guess my mind was already set on Lacanche. But the
CornueFe sounds interesting at the substantial price reduction (could
pay for a few warming drawers with the difference). AZ, is it true
that there is no gas oven option? That would surprise me. Also, are
the drawers warming drawers?

Momto4, I just wanted to say that you should never say you "could
have" done this or that because your kitchen is among the most
beautiful I've seen, and you use it and enjoy it. You are very
fortunate, and that's that!

On the looming FT issue, my question is whether it can produce a sear
like the open flame burner (center off, more time to heat up, I
assume?). If so, the space and flexibility make a lot of sense to me.
The KBIS show had a Wolff with a FT. That exhibit was such a zoo it
was hard to talk to anyone about it.

VedaZu, please tell us what your experience has been with your new
range. Pros AND cons are extremely helpful for those of us in the
seemingly endless decision-making phase!

AZ-- what else did you discover at the show?

o RE: LaCanche Ranges Part 21

* Posted by: cooking_SB (My Page) on Fri, May 13, 05 at 1:41

Deb:

I concur with MarinGirl, although your comment was very flattering and
gracious, there are no woulda, coulda, shouldas. Your kitchen is
exquisite and mine is 1/2 it's size. Yours is new construction, mine a
remodel. I just did the most with what I had. We both enjoy them and
that's what matters. Better yet, for it not for Lacanche we would not
have come to know each other. See, food brings people together in many
different ways.
FYI..finally finished my biscotti baking and dipping..over 200 pieces later!

I hope to never see a biscotti again!

Meryl

o RE: LaCanche Ranges Part 21

* Posted by: Pirula (My Page) on Fri, May 13, 05 at 4:10

Hey Meryl:

Truer words were never spoken. If I hadn't done a google search on
Lacanche after years of seeing this range in magazines and drooling, I
never would have found GardenWeb. I never would have driven to Omaha
to see Zola's Cluny and met her (and thought the ovens were just
peachy), I never would have debated between Lacanche and Morice and
thus met Pamela, which means Pamela would never have come to visit me
in Egypt and I never would have had one of the most DELIGHTFUL weeks
of my life. I also wouldn't be looking forward to meeting at least
three more TKO'ers, one in VA, one in CA, and one in NYC, upon my
return to the States. And then there are all the lovely people I may
never meet personally, but have become trusted virtual friends whom I
look forward to reading almost everyday.

Unreal,
Ivette

o RE: LaCanche Ranges Part 21

* Posted by: Momto4Kids (My Page) on Fri, May 13, 05 at 6:41

Ah Veda! I see! I had somewat a similar thought process!

Hey, it's been brought up a number of times...has anyone asked if you
can get a Cluny-sized oven AND a Sully-sized oven? Or do the same
sized ovens need to be on the range? I've never seen where someone has
come back after talking with AC. For those who haven't yet purchased,
I wonder if this is an option? I'd love to know!

Okay, okay, okay! MarinGirl and Meryl...I'm certainly not complaining!
Or, I didn't mean to *sound* like I was!! Sorry. Thank you!

o RE: LaCanche Ranges Part 21

* Posted by: AnnaLeeF (My Page) on Fri, May 13, 05 at 9:02

Maybe AC will organize a French Range owners weekend in the
Woodinville countryside with celebrity chefs doing food stations while
we all meet and drink crates of their wine. While there, we can plan a
gourmet barge cruise through Burgundy.
Aaahhh, back to real life!

o RE: LaCanche Ranges Part 21

* Posted by: anna_chosak (My Page) on Fri, May 13, 05 at 9:14

Well, shoot, Ivette, as long as you're going by NYC, swing on out to Jersey!

Re Deb's question, what is the Fontenay model? It looks like a
Sully-sized oven with a warming cabinet to either side, but that seems
insane to me.

We are conditioned to see larger American ranges, so the initial sight
of the Cluny makes us think - oh, small.

I think this is the crux of the matter; those vintage ranges have much
smaller ovens than today's models.

o RE: LaCanche Ranges Part 21

* Posted by: pamela1 (My Page) on Fri, May 13, 05 at 9:46

KLB 2000--
My Morice Marengo is 36" wide...the Cormatin is 27-1/2" wide. That's
part of the reason I chose the Morice since I wanted a single-oven
model. I find the extra inches of cooktop space helpful, especially
with the Frenchtop. I also would consider taking the range with me IF
we ever have to move. I (or the new owners) could then insert any 36"
range into this standard opening.

I probably got a separate electric convection wall oven mostly because
I am a bit-time cookie and pastry baker. Having the options of lots of
simultaneous sheets (which I didn't have to turn) on racks was a big
deal to me.
Pamela

o RE: LaCanche Ranges Part 21

* Posted by: vedaZu (My Page) on Fri, May 13, 05 at 10:28

Hoorah! My Cluny is up and running! At least the gas part is. This was
beyond easy--the half inch pipe worked just fine, checked for leaks
etc. The plumbers just used an American flex hose and it worked at
both ends. Someone early on had mentioned that their plumbers had
never mentioned a problem with the half inch British Pipe Thread when
they imported a British stove--same thing here. My plumbers kept
saying they couldn't understand why I was running around looking for a
coupler. So, electricians come soon to take care of the electrical
part--but I'm in business! More later. . .

o RE: LaCanche Ranges Part 21

* Posted by: AZdreamhome (My Page) on Fri, May 13, 05 at 11:04

Congrats to VedaZu! Can't wait to see the photos!

MarinGirl -- Regarding the CornuFe, I "think" they only come in
electric because I didn't question further (drats) on this. I said,
"Electric ovens" and two people said yes. I should have asked further.
As far as the drawers underneath, I just assumed they were like
Lacanche (double drats). But that leads me to my question for
everyone:

Question: Do the drawers underneath the Lacanche stay "cool" when
running the ovens? I'm not sure I'd like them to heat up as someone
said the CornuFe would do.

KBIS Show: I thought the new SubZeros at the show were peachy but the
$12,000 price tag is pretty ridiculous. It's not that cool. AGA (who
as we know purchased LaCornue recently) is coming out with cool stuff
-- undercounter refrigerators, ice makers, etc. that are COLORS. They
look a bit retro. As I mentioned above, Sharp has a new steam oven I'm
considering. Gaggenau has really cool steam ovens but they are pricey.
All the other stuff at the show was great to see but I'm still in
overwhelmed stage after two days on the show floor. Still going
through my "stack of stuff" (literature) I brought home. My mailman
(person) will NOT like me when everything starts rolling in (catalogs,
brochures). I will be getting it for months, I'm sure!

o RE: LaCanche Ranges Part 21

* Posted by: Momto4Kids (My Page) on Fri, May 13, 05 at 12:11

AZ...I'll be baking this weekend and I'll stick an extra thermometer
in the bottom drawer and see how hot it gets. Yes, mine do get warm
when I'm using the ovens. I just store pot lids in one drawer and
range accessories in the other. When I'm using the ovens, I usually
already have whatever lids I need out...so it's hasn't bothered me.
But at first, I did reach in there during cooking and, yes, thought
"Oh! I wasn't expecting that!" I'll pass on my "experiment" results
later unless someone else does some oven cooking today!

o RE: LaCanche Ranges Part 21

* Posted by: MarinGirl (My Page) on Fri, May 13, 05 at 12:19

AZ -- I flew in and flew out to the show on Wed., so I only had 6
frantic hours. But I got my badge scanned so many times I'm sure I
will be getting a truckload of brochures! I could kick myself for not
spending more time at La Cornue (and I didn't even go by AGA), but I
was trying not to take time on decisions I thought I had already made!
I had to stand and meditate over the curvey Elkay Mystic sink and
ponder whether this extravagance was worth the sacrifice in counter
space and drawer space. It is totally impractical, but I am still
taken with it! On the steam oven, I was interested in those too, but
my KD said that if I am going to have a big expensive range, she is
not going to let me have other appliances that I might use instead!
But I still like the idea of them. Also, one of the Lacanche
accessories is steamer.

On oven sizes, AC said that you cannot combine the larger and smaller
oven in the same unit. Too bad!

o RE: LaCanche Ranges Part 21

* Posted by: Momto4Kids (My Page) on Fri, May 13, 05 at 13:16

Well, smaller/larger oven quesiton...answered. Who knows, maybe
they'll move that way.

MarinGirl, I did talk to Stan about some of those hobs that are
available on the European versions. Too bad we can't get them! I
wanted that steamer! That would be great! I was trying to figure out
whether I'd use the Gagg steam oven enough to justify purchasing a
separate unit, then found the steamer hob on the Lacanche, but it was
a "no go." PS That's a beautiful sink!

o RE: LaCanche Ranges Part 21

* Posted by: AZdreamhome (My Page) on Fri, May 13, 05 at 18:30

Deb -- thanks for the thermometer test in the drawers below. I'll be
interested to hear what you find out. And I guess storing pot lids
down there is the best thing anyway so it's probably a non-issue.

MarinGirl -- if you want a steamer, don't let your KD tell you that
you cannot get one! Especially now that Deb is telling us the steamer
accessory is a "no go" here in the States. I wonder if you could
import it? Where does it go on the Lacanche? On the cooktop or the
ovens?