Lacanche Threads 21-30

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?