Sunday, May 15, 2005
Lacanche Part 13
Lacanche Ranges, Part 13
Posted by Zolablue (My Page) on Thu, Sep 2, 04 at 13:41
Since we left off posting about the backspacer vent I thought the information I received from AC was worthy of reposting as Part 12 will drop off so here it is again: Per Art Culinaire in reply to my email (copied here with permission): "...your email was passed on to me concerning you not wanting to use any Backspacer Vent. We hear this alot and I really have to emphasize that you need to use it. If you have opted not to use the factory provided 4" Backsplash Spacer Vent, you need to also have a non-flammable surface (flame guard) above the cooktop surface when using the Island Backspacer Vent. There are several reasons that you must have that 2 3/4" space at the rear of the range and I'll try to explain. 1) Heat Guard - You mention the safety factor in your email and it is definitely true, you need to keep the hot surfaces of the oven and cooktop away from all flammable surfaces. The rear wall of the oven (which is the back of your range) gets as hot as the oven itself. The oven chimney also needs to be positioned away from the wall. Using a Backspacer Vent gives a needed safety barrier from the wall and prevents that wall behind the range from becoming carbonized over time which is a real fire hazard. 2) Air Intake - The Spacer Vent allows air circulation/flow to the gas burners and gas oven which allows for proper operation and performance. It is critical that all of gas burners and gas oven have the proper mix of oxygen in order for them to work as they were designed. If you cut off the air, you impede their ability to work properly and perform the way you expect them to. This space becomes even more critical if your design calls for zero clearance on each side of the range. 3) Exhaust - The Spacer Vent promotes the removal of waste heat and other by-products from the gas oven. 4) Protects Cabinets - You mention that you want to place the range closer to the wall (probably to keep your range from sticking out ) but the Spacer Vent will protect the cabinets on each side of the range by pushing the range out past the end of the cabinets. You want the oven door seals to be out past the cabinet depth of 24" to 26". This will protect the cabinet finish from heat and fumes that come from the sides of the oven door over time..."
Here is a link that might be useful: Lacanche Ranges, Part 12
Follow-Up Postings:
RE: Lacanche Ranges, Part 13
· Posted by: Zolablue (My Page) on Thu, Sep 2, 04 at 13:46
In an attempt to try and keep all Lacanche information in one place for easy access I'm posting the other pertinent threads here: Lacanche Owners Lacanche Cluny vs 48 Inch Wolf Duel Fuel
RE: Lacanche Ranges, Part 13
· Posted by: AnnaLeeF (My Page) on Thu, Sep 2, 04 at 14:46
Thanks, Zolablue, for starting us out on the next phase. I am thinking that the back spacer will be a simpler and foolproof way to handle the venting of the range. It certainly uncomplicates the backsplash treatment for us and kind of goes away. As far as cleanability, I would think it is not too different from the stainless steel surface on the main top. To those still on the fence about your Lacanche purchase: many of us about-to-be-installed owners have been dealing with the next level of detail on this thread and not really commenting on your questions since you are asking specifically for experience from established users. Most older owners probably check back fairly infrequently once they are out from under the burden of constant decision-making on the remodel. However, we are all sympathetic to your questions and worries and hope you get the answers you need very soon. Zolablue, among others, has been so helpful to so many of us in capturing and saving old threads that contain answers to your questions, even tho she is not totally installed yet. More of us now copy the threads, so feel free to ask for copies to do your research. It is a leap of faith to buy something this sizable sight unseen and everyone's expectations are different. The satisfaction level in dealing with this company is high, despite short-term problems such as our friend jacksmommy recently experienced. When you do receive your range, you will be totally impressed with the quality of the workmanship compared to everything else out there. I just love opening and closing the oven doors; they are the perfect weight and heft and balance - not too overwhelmingly heavy for my weak wrists & back and definitely not too light. If you absolutely need to see & touch (as my DH did), schedule a trip to lovely Seattle and drive northeast to Art Culinaire in Woodinville in less than an hour. Stan is a wonderful host and may even give you a bottle of their wine. Good luck to you all.
RE: Lacanche Ranges, Part 13
· Posted by: anna_chosak (My Page) on Thu, Sep 2, 04 at 18:49
I'm following the spacer issue with much interest since we have still!!! not remodeled our kitchen. We received the default spacer, but when we're ready to re-install the range after remodeling, I may order the island spacer for aesthetic purposes. But I'm also very intrigued by the idea of using soapstone, since that's what I want to get for my countertops. If anyone does this, please keep us updated on how it works out.
RE: Lacanche Ranges, Part 13
· Posted by: NotSuperWoman (My Page) on Thu, Sep 2, 04 at 22:43
Hi all. Back from a vacation and wanted to pick up with this thread again. Because we are just in planning stages, I did not key in on some questions before some of the older threads dropped off. I am now informed by the wonderful in-depth posts about the FT in use, the spacer and baking in the LaCanche. Have people in the past addressed the following questions, answers to which you may have saved? Or can anyone address now? Baking with the electric convection oven? Are you satisfied with the performance? If in the Cluny, does the fan impede your pan size? How many cookie pans at a time? Warming Cabinet: Does it compare well with the performance of a warming drawer? Temperature accuracy: Do you use a supplemental thermometer?
RE: Lacanche Ranges, Part 13
· Posted by: pamela1 (My Page) on Fri, Sep 3, 04 at 8:19
Another one, you Lacanche owners. Re: Brass fittings. Those of you who have had your ranges working for a while: since the brass is untreated, and darkens/tarnishes almost immediately (particularly the burner caps) do you clean them or just let them go, as the French do...??? (Mine on my Morice are looking like they could use a polish, but I know they'll tarnish in a day or two again. And tarnished, they blend in more with the darkened, splotchy French top, tee-hee. Pamela P.S. NotSuperWoman. All the French ranges require a supplemental thermometer if you're doing any careful baking. The temp's too "ball-parky" if you use the dial alone. Roasting, cooking casseroles...not so important to establish a closer temp.
RE: Lacanche Ranges, Part 13
· Posted by: Zolablue (My Page) on Fri, Sep 3, 04 at 11:40
Pamela, thanks for mentioning this about the brass. I noticed the temperature and drawer knobs are tarnished although not that badly but the burner caps are really not - maybe a twee bit but really barely noticable. Is that because I have not been able to actually COOK on them? :o) One of the first things AC sent upon ordering was an oven cleaner and Copper Brite to clean the brass. I have not tried it out yet but I think I'll shine up those knobs, in fact, the whole thing really needs cleaning from sitting so long and although I covered it dust gets everywhere especially drywall dust. I need to ask you a question. Hope I don't sound stupid but anyone following these threads knows I'm a newbie gas range cooker-to-be and I'm not sure what type of thermometer exactly you all have referred to and wonder what to buy. Can you recommend one? NotSuperWoman - I believe the electric convection oven does impede the size of the pans you use by about an inch. I'd have to check the literature or maybe someone else can tell you. I don't remember off hand who has convection. About the warming cabinet - I would imagine that thing is superior in many ways to a warming drawer. That is one of my few regrets because I wanted that so badly. I really did not have room for it since I have such an unusual kitchen and I had to plan storage very carefully. But if I ever do this again in another house (pls slap me senseless if I even think about it) I would try my utmost to get that WC. Soon Momto4kids will be reporting to us on her MOAR (mother-of-all-ranges) as she has TWO warming cabinets. But the fact that you can stack plates and dishes as they are in an oven would make it extremely versatile.
RE: Lacanche Ranges, Part 13
· Posted by: pamela1 (My Page) on Fri, Sep 3, 04 at 12:19
Zolablue-- Are you still at a kitchen impasse (I certainly am), or have things started to crank up again?? You've had your share of frustrations, I know. I guess I'm shored up again after a little hiatus. Ready to get back into it. My range lit says to clean the brass pieces that you can remove in lemon juice and salt, then follow with brass cleaner if necessary. I remember the same thing from a Martha show. (What's she doing now, I wonder? Hopefully beginning to serve that five-month sentence so she can get on with her life.) Your brass burner caps WILL discolor with use. Must be the heat, rather than the byproducts of the combustion. I got a cheapie themometer from Ln'T. I think it's Kitchen Aid and can stand or hang from a rack. Some of the therms. are see-through, which would be great for my eyes, IF there were a light in this oven! I should probably get a better quality one, and would be interested to know which ones are good. I DO have a remote probe thermometer which you can carry around the yard or back to the cocktail gathering, and it "calls" you when your entree has reached temp. Very cool, 'cuz I can get really distracted when everyone's having fun... Pamela
RE: Lacanche Ranges, Part 13
· Posted by: Zolablue (My Page) on Fri, Sep 3, 04 at 14:27
Well, we have had some of the most unusual things that have happened on this remodel. Impasse at this point is an understatement. I am holding on by a thread at certain points because it is so frustrating to live like this and never getting a straight answer is so unfair. We have felt that our good nature has been continually taken advantage of throughout this job even before the personal tragedy of my contractor. I am one of those people that puts much store in a person keeping their word and that is all I ask. When someone tells you they will be at your job and then I get my hopes up only to be dashed each week as it is pushed off I cannot abide that. And it traps one into endless anticipation instead of allowing us to just try and find someone else to help us finish. If I could I'd move out of this house right now and never look at this kitchen again. (Yowsa, now that does not sound very positive! :o) But I feel right now like my head is going to pop right off my body. UGH! Thanks for the information on the thermometer. I like that remote idea. I have been looking for a nice looking kitchen timer as well and that is an interesting search. As for the brass tarnishing I don't mind that either. Again, it is patina. :o) I like the lemon juice and salt idea.
RE: Lacanche Ranges, Part 13
· Posted by: kitchengirl (My Page) on Fri, Sep 3, 04 at 16:13
NotSuperWoman: the convection oven is 16" deep as compared to 18" in the normal electric w/o the third element at back. A point to consider if you have not ordered your range and are still debating various features: I spoke today with a professional chef who owns a large Lacanche, as I am trying to decide which ovens to order in a Cluny. She pointed out that if I go with a gas oven, going with the radiant electric (ie, not convected) in the second oven is better b/c there are some more delicate baked foods that don't do well in a convected environment. Essentially, she suggested gas + electric or electric + electric convection if you are ordering a 2-oven model. She actually gave up on gas with her last range and went electric/elec. convection with the Lacanche and is not at all sorry. This offers a broiler in each oven. I am going from a Viking single gas oven with convection fan (w/o a heating element around it) that could be turned on and off to a 2-oven Lacanche, so it is difficult to compare and decide. I definitely want an electric oven for baking, but after the chef said she was happy with electric + elec. convection, I'm torn! Lacanche's convection is dedicated -- it is essentially always on. The chef pointed out that my fan worked to create a less moist environment in my gas oven when I turned it on, ie, made it more like electric's dryer heat. I am trying to remember when I used the gas oven with and w/o convection for roasts, game hens and chicken, for example. Has anyone cooked a turkey or chicken in both their gas AND their electric ovens?? Would love to hear any feedback on this! The chef said she would definitely do turkey in electric, not gas, presumably to avoid flabby skin. Silly me: I originally was thrilled that Lacanche offered side by side ovens with different fuels, and now I'm waffling on the gas!
RE: Lacanche Ranges, Part 13
· Posted by: NotSuperWoman (My Page) on Sun, Sep 5, 04 at 15:44
Thanks kitchengirl. Again, a lot to consider. I reviewed one of the threads where Anna Chosak discussed baking cake layers and cookies in the Lacanche electric oven, but it wasn't clear whether her results were with convection. I do some dessert baking beyond cookies, but I guess it has not been at such a high level as to have noticed any problems even with gas in those applications. I am trying to think ahead to when I will be doing more baking, though. I do not want to get more into that and think I should have gone a different way with oven. Did anyone save discussions from even older threads (before Pt 11, i guess, which is when I clued into Lacanche), re: results with electric convection baking.
RE: Lacanche Ranges, Part 13
· Posted by: anna_chosak (My Page) on Sun, Sep 5, 04 at 17:43
Hi NotSuperWoman! Sorry I can't help you much...My oven is plain electric, not convection. I don't have the warming cabinet, so I can't comment on that. I don't use a supplemental thermometer either.
RE: Lacanche Ranges, Part 13
· Posted by: orchidluvr (My Page) on Sun, Sep 5, 04 at 22:34
I'll let you all know how the two electric ovens compare when I get mine installed. We are *almost* done with rough in after 8 weeks. Amazing, really, because they put my upstairs bathroom on house jacks then they totally demo'ed the old kichen down to the *ground* and hauled it away before starting over. It won't be a huge kitchen, but it will be nice space. And my Green Lacanche with chrome knobs will be the centerpiece. I can't wait! Denise
RE: Lacanche Ranges, Part 13
· Posted by: kitchengirl (My Page) on Mon, Sep 6, 04 at 1:49
Wow, Denise: your upstairs bath on jacks gives me the willies! I wish your timeline was a bit faster, b/c you have the perfect comparison with electric and electric convection ovens to help me make up my mind, but I will order this week -- I already missed Thanksgiving, but that was okay, as we won't be ready then as we'd hoped... but I can't wait longer than this week, as I'll need a kitchen for New Year's!
RE: Lacanche Ranges, Part 13
· Posted by: orchidluvr (My Page) on Mon, Sep 6, 04 at 22:58
LOL! It gave me the willies too! Our architect recommended that the family (4 of us) didn't congregate in there to do the watusi. I uploaded a picture of our mess, but I can't figure out how to make it "public" - hopefully I will soon. Denise
Posted by Zolablue (My Page) on Thu, Sep 2, 04 at 13:41
Since we left off posting about the backspacer vent I thought the information I received from AC was worthy of reposting as Part 12 will drop off so here it is again: Per Art Culinaire in reply to my email (copied here with permission): "...your email was passed on to me concerning you not wanting to use any Backspacer Vent. We hear this alot and I really have to emphasize that you need to use it. If you have opted not to use the factory provided 4" Backsplash Spacer Vent, you need to also have a non-flammable surface (flame guard) above the cooktop surface when using the Island Backspacer Vent. There are several reasons that you must have that 2 3/4" space at the rear of the range and I'll try to explain. 1) Heat Guard - You mention the safety factor in your email and it is definitely true, you need to keep the hot surfaces of the oven and cooktop away from all flammable surfaces. The rear wall of the oven (which is the back of your range) gets as hot as the oven itself. The oven chimney also needs to be positioned away from the wall. Using a Backspacer Vent gives a needed safety barrier from the wall and prevents that wall behind the range from becoming carbonized over time which is a real fire hazard. 2) Air Intake - The Spacer Vent allows air circulation/flow to the gas burners and gas oven which allows for proper operation and performance. It is critical that all of gas burners and gas oven have the proper mix of oxygen in order for them to work as they were designed. If you cut off the air, you impede their ability to work properly and perform the way you expect them to. This space becomes even more critical if your design calls for zero clearance on each side of the range. 3) Exhaust - The Spacer Vent promotes the removal of waste heat and other by-products from the gas oven. 4) Protects Cabinets - You mention that you want to place the range closer to the wall (probably to keep your range from sticking out ) but the Spacer Vent will protect the cabinets on each side of the range by pushing the range out past the end of the cabinets. You want the oven door seals to be out past the cabinet depth of 24" to 26". This will protect the cabinet finish from heat and fumes that come from the sides of the oven door over time..."
Here is a link that might be useful: Lacanche Ranges, Part 12
Follow-Up Postings:
RE: Lacanche Ranges, Part 13
· Posted by: Zolablue (My Page) on Thu, Sep 2, 04 at 13:46
In an attempt to try and keep all Lacanche information in one place for easy access I'm posting the other pertinent threads here: Lacanche Owners Lacanche Cluny vs 48 Inch Wolf Duel Fuel
RE: Lacanche Ranges, Part 13
· Posted by: AnnaLeeF (My Page) on Thu, Sep 2, 04 at 14:46
Thanks, Zolablue, for starting us out on the next phase. I am thinking that the back spacer will be a simpler and foolproof way to handle the venting of the range. It certainly uncomplicates the backsplash treatment for us and kind of goes away. As far as cleanability, I would think it is not too different from the stainless steel surface on the main top. To those still on the fence about your Lacanche purchase: many of us about-to-be-installed owners have been dealing with the next level of detail on this thread and not really commenting on your questions since you are asking specifically for experience from established users. Most older owners probably check back fairly infrequently once they are out from under the burden of constant decision-making on the remodel. However, we are all sympathetic to your questions and worries and hope you get the answers you need very soon. Zolablue, among others, has been so helpful to so many of us in capturing and saving old threads that contain answers to your questions, even tho she is not totally installed yet. More of us now copy the threads, so feel free to ask for copies to do your research. It is a leap of faith to buy something this sizable sight unseen and everyone's expectations are different. The satisfaction level in dealing with this company is high, despite short-term problems such as our friend jacksmommy recently experienced. When you do receive your range, you will be totally impressed with the quality of the workmanship compared to everything else out there. I just love opening and closing the oven doors; they are the perfect weight and heft and balance - not too overwhelmingly heavy for my weak wrists & back and definitely not too light. If you absolutely need to see & touch (as my DH did), schedule a trip to lovely Seattle and drive northeast to Art Culinaire in Woodinville in less than an hour. Stan is a wonderful host and may even give you a bottle of their wine. Good luck to you all.
RE: Lacanche Ranges, Part 13
· Posted by: anna_chosak (My Page) on Thu, Sep 2, 04 at 18:49
I'm following the spacer issue with much interest since we have still!!! not remodeled our kitchen. We received the default spacer, but when we're ready to re-install the range after remodeling, I may order the island spacer for aesthetic purposes. But I'm also very intrigued by the idea of using soapstone, since that's what I want to get for my countertops. If anyone does this, please keep us updated on how it works out.
RE: Lacanche Ranges, Part 13
· Posted by: NotSuperWoman (My Page) on Thu, Sep 2, 04 at 22:43
Hi all. Back from a vacation and wanted to pick up with this thread again. Because we are just in planning stages, I did not key in on some questions before some of the older threads dropped off. I am now informed by the wonderful in-depth posts about the FT in use, the spacer and baking in the LaCanche. Have people in the past addressed the following questions, answers to which you may have saved? Or can anyone address now? Baking with the electric convection oven? Are you satisfied with the performance? If in the Cluny, does the fan impede your pan size? How many cookie pans at a time? Warming Cabinet: Does it compare well with the performance of a warming drawer? Temperature accuracy: Do you use a supplemental thermometer?
RE: Lacanche Ranges, Part 13
· Posted by: pamela1 (My Page) on Fri, Sep 3, 04 at 8:19
Another one, you Lacanche owners. Re: Brass fittings. Those of you who have had your ranges working for a while: since the brass is untreated, and darkens/tarnishes almost immediately (particularly the burner caps) do you clean them or just let them go, as the French do...??? (Mine on my Morice are looking like they could use a polish, but I know they'll tarnish in a day or two again. And tarnished, they blend in more with the darkened, splotchy French top, tee-hee. Pamela P.S. NotSuperWoman. All the French ranges require a supplemental thermometer if you're doing any careful baking. The temp's too "ball-parky" if you use the dial alone. Roasting, cooking casseroles...not so important to establish a closer temp.
RE: Lacanche Ranges, Part 13
· Posted by: Zolablue (My Page) on Fri, Sep 3, 04 at 11:40
Pamela, thanks for mentioning this about the brass. I noticed the temperature and drawer knobs are tarnished although not that badly but the burner caps are really not - maybe a twee bit but really barely noticable. Is that because I have not been able to actually COOK on them? :o) One of the first things AC sent upon ordering was an oven cleaner and Copper Brite to clean the brass. I have not tried it out yet but I think I'll shine up those knobs, in fact, the whole thing really needs cleaning from sitting so long and although I covered it dust gets everywhere especially drywall dust. I need to ask you a question. Hope I don't sound stupid but anyone following these threads knows I'm a newbie gas range cooker-to-be and I'm not sure what type of thermometer exactly you all have referred to and wonder what to buy. Can you recommend one? NotSuperWoman - I believe the electric convection oven does impede the size of the pans you use by about an inch. I'd have to check the literature or maybe someone else can tell you. I don't remember off hand who has convection. About the warming cabinet - I would imagine that thing is superior in many ways to a warming drawer. That is one of my few regrets because I wanted that so badly. I really did not have room for it since I have such an unusual kitchen and I had to plan storage very carefully. But if I ever do this again in another house (pls slap me senseless if I even think about it) I would try my utmost to get that WC. Soon Momto4kids will be reporting to us on her MOAR (mother-of-all-ranges) as she has TWO warming cabinets. But the fact that you can stack plates and dishes as they are in an oven would make it extremely versatile.
RE: Lacanche Ranges, Part 13
· Posted by: pamela1 (My Page) on Fri, Sep 3, 04 at 12:19
Zolablue-- Are you still at a kitchen impasse (I certainly am), or have things started to crank up again?? You've had your share of frustrations, I know. I guess I'm shored up again after a little hiatus. Ready to get back into it. My range lit says to clean the brass pieces that you can remove in lemon juice and salt, then follow with brass cleaner if necessary. I remember the same thing from a Martha show. (What's she doing now, I wonder? Hopefully beginning to serve that five-month sentence so she can get on with her life.) Your brass burner caps WILL discolor with use. Must be the heat, rather than the byproducts of the combustion. I got a cheapie themometer from Ln'T. I think it's Kitchen Aid and can stand or hang from a rack. Some of the therms. are see-through, which would be great for my eyes, IF there were a light in this oven! I should probably get a better quality one, and would be interested to know which ones are good. I DO have a remote probe thermometer which you can carry around the yard or back to the cocktail gathering, and it "calls" you when your entree has reached temp. Very cool, 'cuz I can get really distracted when everyone's having fun... Pamela
RE: Lacanche Ranges, Part 13
· Posted by: Zolablue (My Page) on Fri, Sep 3, 04 at 14:27
Well, we have had some of the most unusual things that have happened on this remodel. Impasse at this point is an understatement. I am holding on by a thread at certain points because it is so frustrating to live like this and never getting a straight answer is so unfair. We have felt that our good nature has been continually taken advantage of throughout this job even before the personal tragedy of my contractor. I am one of those people that puts much store in a person keeping their word and that is all I ask. When someone tells you they will be at your job and then I get my hopes up only to be dashed each week as it is pushed off I cannot abide that. And it traps one into endless anticipation instead of allowing us to just try and find someone else to help us finish. If I could I'd move out of this house right now and never look at this kitchen again. (Yowsa, now that does not sound very positive! :o) But I feel right now like my head is going to pop right off my body. UGH! Thanks for the information on the thermometer. I like that remote idea. I have been looking for a nice looking kitchen timer as well and that is an interesting search. As for the brass tarnishing I don't mind that either. Again, it is patina. :o) I like the lemon juice and salt idea.
RE: Lacanche Ranges, Part 13
· Posted by: kitchengirl (My Page) on Fri, Sep 3, 04 at 16:13
NotSuperWoman: the convection oven is 16" deep as compared to 18" in the normal electric w/o the third element at back. A point to consider if you have not ordered your range and are still debating various features: I spoke today with a professional chef who owns a large Lacanche, as I am trying to decide which ovens to order in a Cluny. She pointed out that if I go with a gas oven, going with the radiant electric (ie, not convected) in the second oven is better b/c there are some more delicate baked foods that don't do well in a convected environment. Essentially, she suggested gas + electric or electric + electric convection if you are ordering a 2-oven model. She actually gave up on gas with her last range and went electric/elec. convection with the Lacanche and is not at all sorry. This offers a broiler in each oven. I am going from a Viking single gas oven with convection fan (w/o a heating element around it) that could be turned on and off to a 2-oven Lacanche, so it is difficult to compare and decide. I definitely want an electric oven for baking, but after the chef said she was happy with electric + elec. convection, I'm torn! Lacanche's convection is dedicated -- it is essentially always on. The chef pointed out that my fan worked to create a less moist environment in my gas oven when I turned it on, ie, made it more like electric's dryer heat. I am trying to remember when I used the gas oven with and w/o convection for roasts, game hens and chicken, for example. Has anyone cooked a turkey or chicken in both their gas AND their electric ovens?? Would love to hear any feedback on this! The chef said she would definitely do turkey in electric, not gas, presumably to avoid flabby skin. Silly me: I originally was thrilled that Lacanche offered side by side ovens with different fuels, and now I'm waffling on the gas!
RE: Lacanche Ranges, Part 13
· Posted by: NotSuperWoman (My Page) on Sun, Sep 5, 04 at 15:44
Thanks kitchengirl. Again, a lot to consider. I reviewed one of the threads where Anna Chosak discussed baking cake layers and cookies in the Lacanche electric oven, but it wasn't clear whether her results were with convection. I do some dessert baking beyond cookies, but I guess it has not been at such a high level as to have noticed any problems even with gas in those applications. I am trying to think ahead to when I will be doing more baking, though. I do not want to get more into that and think I should have gone a different way with oven. Did anyone save discussions from even older threads (before Pt 11, i guess, which is when I clued into Lacanche), re: results with electric convection baking.
RE: Lacanche Ranges, Part 13
· Posted by: anna_chosak (My Page) on Sun, Sep 5, 04 at 17:43
Hi NotSuperWoman! Sorry I can't help you much...My oven is plain electric, not convection. I don't have the warming cabinet, so I can't comment on that. I don't use a supplemental thermometer either.
RE: Lacanche Ranges, Part 13
· Posted by: orchidluvr (My Page) on Sun, Sep 5, 04 at 22:34
I'll let you all know how the two electric ovens compare when I get mine installed. We are *almost* done with rough in after 8 weeks. Amazing, really, because they put my upstairs bathroom on house jacks then they totally demo'ed the old kichen down to the *ground* and hauled it away before starting over. It won't be a huge kitchen, but it will be nice space. And my Green Lacanche with chrome knobs will be the centerpiece. I can't wait! Denise
RE: Lacanche Ranges, Part 13
· Posted by: kitchengirl (My Page) on Mon, Sep 6, 04 at 1:49
Wow, Denise: your upstairs bath on jacks gives me the willies! I wish your timeline was a bit faster, b/c you have the perfect comparison with electric and electric convection ovens to help me make up my mind, but I will order this week -- I already missed Thanksgiving, but that was okay, as we won't be ready then as we'd hoped... but I can't wait longer than this week, as I'll need a kitchen for New Year's!
RE: Lacanche Ranges, Part 13
· Posted by: orchidluvr (My Page) on Mon, Sep 6, 04 at 22:58
LOL! It gave me the willies too! Our architect recommended that the family (4 of us) didn't congregate in there to do the watusi. I uploaded a picture of our mess, but I can't figure out how to make it "public" - hopefully I will soon. Denise
# posted by RunnerJudy @ 8:13 PM 
