Lacanche Threads 11-20

Lacanche Ranges--Part 17
Posted by anna_chosak (My Page) on Fri, Jan 21, 05 at 12:09
Creating a new thread because I maxed out the last one with an off-topic question. ;-) Part 16 is here.

Follow-Up Postings:
RE: Lacanche Ranges--Part 17
· Posted by: VeloDoug (My Page) on Fri, Jan 21, 05 at 14:20
The literature I requested from AC arrived this morning. What a beautiful brochure! I was pleasantly surprised to see that my favorite color scheme (black & brass) is also the least expensive. The material from AC answered a lot of my questions, but it prompted a few new ones too. Space and budget constraints have me looking at a Cormatin, rather than one of the larger ranges. The Simmer Plate is such an iconic feature of French ranges in general that I worry that I would always regret not choosing the Traditional model, provided that we can still prepare the dishes we do today on our GE gas range. That brings me to my first question: I frequently bring 4 qts of water for pasta to a boil in an 11" dia All-Clad pot on the GE's 11,000 BTU burner while I sauté whatever we'll have with the pasta in a 10" pan on one of the 9,000 burners and steam veggies in a 8" pot on the other 9,000 BTU burner (turned way down). The 5,000 BTU burner on the Cormatin would be fine for the steamer. Any thoughts on the best way to use the Cormatin's 11,000 burner and the FT with or without the "manhole cover" for the other two tasks? And on the subject of the FT, how much heat does it throw off? I've seen them in operation in restaurant kitchens so I know generally how they work, but I don't have a feel for how much the relatively small FT on the Lacanche would heat up our kitchen. Lastly, I make French toast every Saturday using a pair of cast iron griddles on two burners of the GE range. Any thoughts on how well Lacanche's Griddle Plate would work on the "mismatched" pair of burners (11,000 BTU/5,000 BTU) of the FT Cormatin? The Accessories web page shows it on the right hand burners of a Cluny which are even more mismatched. I am still conflicted about the oven. DW reminded me of a couple of other things she does with the GE's broiler so I may have to bite the bullet and go with the electric oven. Fortunately, the 240 V wiring for the Tappan that we had before the GE is still in place spacific, Thanks for the details on the way you're using the FT. It makes me think that I'm on the right track. Ivette, On a good day on the back roads we're about 45 minutes north of Bay Head - just outside of Red Bank. Doug

RE: Lacanche Ranges--Part 17
· Posted by: anna_chosak (My Page) on Fri, Jan 21, 05 at 15:08
VeloDoug, I'm about 45 minutes away from Red Bank, in Essex County.

RE: Lacanche Ranges--Part 17
· Posted by: spacific (My Page) on Fri, Jan 21, 05 at 17:16
VeloDoug, Your example is probably the most common setup I do... at least weekly... Steam the veggies on the back 5,000 btu burner, boil the pasta (or potatoes for mashing) on the front 11,000 btu burner, do the saute on the open burner of the FT (on the wok ring if you want a nice medium heat/no wok ring if you want a quick sear). If I'm cooking for a crowd, I use my 13" diameter pan, if not, a 10-11" diameter pan. All works like a charm. If I'm making rice instead of pasta, I usually flip the two burners... veggies front, rice back. Not sure about the griddle set up... usually not doing breakfast for a crowd. DH makes pancakes on Sunday. He uses the 11K burner (at about half-heat) with a square flat pan, then keeps a tortilla/pancake ceramic thingy in the oven for the done ones until ready to go. I would think it would work to have the griddle over the two burners... just set the back one to a higher setting and the front one to the med/lower setting, that way, they'll both have approximately the same heat output so you'll be able to judge timing on front and back ones about the same. Hope that helps. A.

RE: Lacanche Ranges--Part 17
· Posted by: kitchengirl (My Page) on Sat, Jan 22, 05 at 1:41
VeloDoug: Stan at AC told me before I committed to the FT/Traditional that Lacanche has made the manhole opening larger so that it can work well as both one's biggest burner, as well as a FT when covered. That improved versatility seems to be what Spacific has been benefitting from, and what convinced me to go with the FT.

RE: Lacanche Ranges--Part 17
· Posted by: jeannieo (My Page) on Sat, Jan 22, 05 at 17:37
I am not a Lacanche owner--justa wannabe. Could someone please post a link to a web source for more information about buying a Lacanche?

RE: Lacanche Ranges--Part 17
· Posted by: anna_chosak (My Page) on Sat, Jan 22, 05 at 18:14
Here you go!
Here is a link that might be useful: Art Culinaire--US Lacanche dealer

RE: Lacanche Ranges--Part 17
· Posted by: AnnaLeeF (My Page) on Sat, Jan 22, 05 at 18:16
jeannieo: Try this link (http://www.frenchranges.com/reserve.mv) for current but limited in-stock sales pricing and the link below for general information and background.
Here is a link that might be useful: Lacanche

RE: Lacanche Ranges--Part 17
· Posted by: jeannieo (My Page) on Mon, Jan 24, 05 at 16:57
Thanks. My first question to all the experienced Lacanche owners: these are so lovely to look at, does it take a while to feel okay about actually cooking on them? (LOL!) (;>)

RE: Lacanche Ranges--Part 17
· Posted by: anna_chosak (My Page) on Mon, Jan 24, 05 at 21:06
Hah, jeannie! I don't think so--as I recall, most of the posts were along the lines of "It gets hooked up tomorrow and I CAN'T WAIT to cook on it!!!!" I have to admit that the first couple of scratches on the SS cooktop broke my heart, but I don't even see them anymore. And the beautiful brass burner covers quickly lose their shine once you start cooking, but the results are so good that you're too busy eating to mind. :-)

RE: Lacanche Ranges--Part 17
· Posted by: AnnaLeeF (My Page) on Tue, Jan 25, 05 at 0:50
jeannieo, No fears - we absolutely cannot quit smiling when we are cooking on our Cluny! It nicely accommodates both of us at once and it is an adventure every night in the most fun sense of the word. I think that's it: it put the fun back into the kitchen. We can't believe the power in the burners since we've never had a range like this before. It is definitely a decision we will never regret. Ya' gotta go with your gut on this one!

RE: Lacanche Ranges--Part 17
· Posted by: Claire_de_Luna (My Page) on Tue, Jan 25, 05 at 11:56
VeloDoug, I have a Cormatin, and chose the Tradtional model over the FT, so here is my slightly different perspective. Although I kept my two burner cast iron griddle, I bought a large 15 inch round griddle for the large burner. It's working out quite well for us, since I have the option of how I need to use it. (The long griddle works great over the two different size burners for toast in front with eggs in the rear.) On the large burner, I boil water for pasta in a large copper pot - 14 minutes to a vigorous rolling boil, simmer sauce on the small burner, while searing the main dish on the front burner. Since the Traditional comes with a portable simmer plate which goes over the two burners, you can really have the best of both. I appreciate the responsiveness of direct flame, whereas I (personally) would use the portable cast iron FT simmerplate for slower cooking. It does take a little bit longer for the cast iron to heat up, but everything being relative, that may or may not concern you. I like to cook fast sometimes! Obviously you can cook well on this range, whatever you choose. Different strokes...

RE: Lacanche Ranges--Part 17
· Posted by: Pirula (My Page) on Tue, Jan 25, 05 at 12:14
I'm so happy to hear you Cluny and larger owners saying it's comfortable for two to cook side by side. DH and I will SO be doing that. Taking turns at the stove is such a pain. Will my day ever come?? Ivette

RE: Lacanche Ranges--Part 17
· Posted by: Zolablue (My Page) on Tue, Jan 25, 05 at 12:35
I couldn't wait to cook on our Lacanche and I don't even mind when food spills on it. It is SO easy to clean up. Sunday night I decided to make manicotti but wanted to make my own classic Italian tomato sauce as well. Then I decided I would triple the batch of sauce so I could freeze some and have it ready for other Italian dishes. I ended up cooking for almost 4 hours and I enjoyed every minute. Because I got started a bit late hubby came in to help me out and at one point I had one huge pot of sauce simmering on the French top and another medium sized pot of sauce on a back burner. I had my beef and onions (for the beef and cheese manicotti...YUM) on another burner and another big pot boiling my manicotti pasta. Hubby could not only work beside me at the Cluny but we were able to function everywhere we needed to be in the new kitchen. SUPER! The Lacanche is more fun than I ever imagined. It is one of those things that you will never know until you experience it. That French top is going to be so versatile once I really get the hang of using it more. I love hearing how Spacific is using hers. It is kinda cool because it increases your cooktop because you can actually have multiple pans on it at the same time in addition to the other burners. So cool. We're finally getting our backsplash tile installed as we speak so we'll get our Lacanche placed properly and are darn close to having a finished kitchen. I'm SO excited. My kitchen would not look the same at all if I hadn't purchased this range. We both just love it.

RE: Lacanche Ranges--Part 17
· Posted by: Momto4Kids (My Page) on Tue, Jan 25, 05 at 13:03
I love, love, love having the room on my range to have two cooks. The other night, DH got a pot out to boil water for pasta and put it on one of the burners on the side I was cooking on. "Why are you cramming in here? Get on your side!" He's a sloppy cook; I'm a neat cook. So our range really suits us well! Once you get used to using the French top...there's no going back. Wow! It really opens up the possibilities. I've been grilling like a maniac. I've made a couple of big, big pots of beans/chili on the big burner. It's nice to have that off on it's own and still have room to cook. We're joining in on the Virtual Dinner [Cooking Forum] and we'll have 4 cooks in the kitchen that night cooking a boatload of food. I will take pictures of the range on that night. I'm sure it will be at capacity! VeloDoug...I have the black & brass combo...love it!

RE: Lacanche Ranges--Part 17
· Posted by: VeloDoug (My Page) on Tue, Jan 25, 05 at 15:02
DW and I are at an impasse. With the extension of the 3% discount through the end of January acting as an incentive, we hoped to settle our differences and order a Cormatin this week. It now looks like that is not going to happen. I reluctantly agreed to the electric oven so DW can have a broiler. She reluctantly agreed to the FT I want despite some serious misgivings. So far so good. It was when we started discussing the color things fell completely apart. I like stainless steel in a lot of contexts, but not for an elegant range like the Lacanche. After looking at the photos in the brochure, DW has decided she doesn't like the black. About the only thing we do agree on is that the added charge for a Premium Color would be the straw that breaks the camel's back. Actually, there was one more thing we agreed on: If we had the room and the money for a yellow FT Cluny we'd already have ordered one. We might be able to find the money but the kitchen dimensions are fixed. Somewhere between 28" and 29" is the absolute maximum length for the range. That's why we were both so enthusiastic about the Cormatin. We're going to put the decision concerning a range aside for a while. Sometimes that's the best way to resolve differences. I really appreciate all of the advice. Thank you!

RE: Lacanche Ranges--Part 17
· Posted by: Zolablue (My Page) on Tue, Jan 25, 05 at 15:52
No, VeloDoug, you're so close don't give up now! :o) Just forge ahead and work it out. You can't go wrong with either black or SS but maybe just find a way to get a yellow Cormatin. Truly, as expensive as they sound once you make that decision and own this beautiful range that pain is already far behind you and is so worth buying and enjoying. You won't regret buying it but you may regret not taking advantage of any discount you might get. Seriously, I do understand your wanting to take the time to ensure you get exactly what you want. It is an investment in something you'll be using daily. But I don't think I'd be unhappy with any color or model of Lacanche I could buy. Our Cluny was the very first item we purchased in our kitchen project and it was a tough decision as I remember and I did wonder about how much we were spending on a range. I've never looked back. Good luck to you!

RE: Lacanche Ranges--Part 17
· Posted by: spacific (My Page) on Tue, Jan 25, 05 at 17:18
VeloDoug... Won't you have the same color problem no matter which range you choose? I don't think the Lacanche could look overly industrial with either the black or stainless... As for yellow, what can I say... it makes me smile every time I step into the kitchen. (Have you approached AC re: waiving or reducing the color upcharge... if it's a deal-breaker for you, one never knows...)

RE: Lacanche Ranges--Part 17
· Posted by: Claire_de_Luna (My Page) on Tue, Jan 25, 05 at 18:42
VeloDoug, I'd be happy to put a picture of my black Cormatin in a post if it would help your wife to see it in a kitchen...Really, it's pretty Classic, I think.

RE: Lacanche Ranges--Part 17
· Posted by: anna_chosak (My Page) on Tue, Jan 25, 05 at 19:30
I chose the black, but the one I saw before buying was stainless. It was truly gorgeous...very jewel-like and elegant. NOT your average SS range, for sure! VeloDoug, make sure you're getting the range you want. I think you'd be very happy with the Lacanche, but that's only because *I* am. From your post, it sounds like an awful lot of compromises. It does sound as if more research is in order for you. We're always hanging out here if you have more questions. :-)

RE: Lacanche Ranges--Part 17
· Posted by: AnnaLeeF (My Page) on Tue, Jan 25, 05 at 21:11
The yellow Cormatin sounds perfect for you! My DH saw a Cluny in yellow at AC and said it looked really, really sharp, so the Cormatin must also be a heartbreaker. He, however, was already in lust for the Burgundy, so that's what came home to live with us. Go for the discount - good luck, VeloDoug!

RE: Lacanche Ranges--Part 17
· Posted by: VeloDoug (My Page) on Wed, Jan 26, 05 at 12:28
Things are looking up. I sent Steve Wick at AC a few questions about the 4-burner Classic configuration. It looks like a compromise we'd both be happy with. I will talk with DW's friend about gas vs. electric ovens - she uses both. DW will talk with my friend about painting a range hood to match a matte black Lacanche - he paints motorcycles for a living and has been doing a lot of matte finishes recently.

RE: Lacanche Ranges--Part 17
· Posted by: Momto4Kids (My Page) on Wed, Jan 26, 05 at 13:24
Doug...I think that would be beautiful! Good luck! We're all crossing our fingers! Deb

RE: Lacanche Ranges--Part 17
· Posted by: cooking_SB (My Page) on Wed, Jan 26, 05 at 23:35
I am now just getting a chance to use the french top for its intended purposes. I made a beef daube and a slow cooking bolognese. I find that the heat still scorches even on the lowest setting. Has anyone else experienced this and should I try to adjust the gas or is it a function of my cookware (All Clad Ltd.)? Any suggestions from the forum experts would be greatly appreciated. I must join the chorus of very satisfied customers. I love my cluny +1 and am very glad I opted for the warming cabinet. Looking foward to some helpful hints. Meryl

RE: Lacanche Ranges--Part 17
· Posted by: anna_chosak (My Page) on Thu, Jan 27, 05 at 8:51
Meryl, once you get the sauce simmering, are you moving the pot to the outside of the FT? I find that with the portable simmer plate, I sometimes have to move the pot to the middle so that it's not over a direct flame, even with the burner(s) on the lowest setting. If you're already doing that, it might be the cookware. Seems like Le Creuset would be the perfect kind of pot for that kind of slow cooking. I'm sure those who have the actual FT instead of the removable one will be more helpful. ;-) In other news, I'm considering putting my house on the market this spring (I might chicken out yet!). We HAVE to redo the kitchen as cheaply as possible because it's just too awful as is. So I'll have to put in a cheapie range and hide my beloved Cluny down in the basement so buyers don't get any ideas. ;-D But I HATE the thought of having to go back to a plain old 30" range now that I'm so spoiled! GC is coming today to give me an estimate on the work. I may put it off till closer to the time we would list just so I won't be without my Cluny for months.

RE: Lacanche Ranges--Part 17
· Posted by: VeloDoug (My Page) on Thu, Jan 27, 05 at 9:54
We're practically there. (There's a question for gas oven owners at the end of all this verbiage.) We've settled on the 4-burner configuration. We confirmed with Steve Wick at AC that the "big" burner is 15,000 BTU as shown in the price list. That's near enough to the 18,000 BTU output of the big open burner on the 3-burner top to keep DW happy. And while the Portable Simmer Plate is not as big and heavy at the FT I think it will be a near enough approximation to keep me happy. What sealed the deal for both of us was the matched pair of 11,000 BTU burners on the left. We'll buy the Grill Plate for DW and the Griddle Plate for me and have a huge number of cooking options. DW's concern about a matte black range stemmed from a VERY expensive custom range hood that our neighbors paid a LOT to have painted to match the old black commercial range that came with their house. It's a horrible match - not the right black and not the right sheen. DW was afraid that our hood would look like that. Fortunately, my friend (also named Doug) who paints motorcycles for a living has seen our neighbors' hood too. He told DW that he kept his mouth shut when they told him about the custom paint job but he's certain it's painted with Rust-Oleum BBQ black. He assured DW that our hood will look like a factory match and she's seen enough of his work to overcome her misgivings. So black & brass it is. That leaves just the oven. We talked with DW's friend Lorraine about gas and electric ovens last night. We disposed of the broiler issue almost immediately when she pointed out that everything DW uses the broiler for can be done just as well with a $30 toaster oven. On the gas for roasting and electric for baking issue she said that in her experience the difference is real but subtle. She said she was certain we'd be happy with either one. We've decided to choose based on the answer to just one question: Can the gas oven be lighted with a match during a power outage? I'm sure it's not recommended, I'm only asking if it's possible.

RE: Lacanche Ranges--Part 17
· Posted by: Claire_de_Luna (My Page) on Thu, Jan 27, 05 at 12:24
Doug, Yes you can light the oven and burners during a power outage. (This is one of the reasons I got a gas oven...) I also have an electric wall oven and the differences as your friend states, are subtle. Electric heat is dryer, gas is more moist. I find for baking I prefer the electric heat, but for the 25 years I've had a gas oven, didn't really know the difference until recently. If this is your only oven, it depends on what you use it most for. Roasting (high heat roasting is incredible), casseroles, potatoes...gas is a beautiful thing. The only thing I would miss, now that I know the difference, is the convection feature, which I was unwilling to give up space for on the Cormatin. (I do Like baking an ovenful of cookies all at the same time, but it's not something I do every day.) If the convection feature is not a deal breaker, I think you'd probably really like a gas oven if you've never had one before. Would you have room for an electric wall oven in a different location?

RE: Lacanche Ranges--Part 17
· Posted by: Zolablue (My Page) on Thu, Jan 27, 05 at 12:51
Meryl, I have All-Clad stainless and when I was cooking my marinara sauce on the French top I had it in an 8-quart stock pot which is fairly wide on the bottom. It was really bubbling away and when I turned it down to the lowest setting it was still cooking at a very brisk simmer. It was fine for what I was doing but I watched it to see if I needed to move it to the corner of the French top. I think that is the key if something is still too hot on low but needs to simmer for a few hours just to move it away from the center. I am interested though if the Le Creuset would work any differently. I have to buy one of those pots and am trying to decide what size to begin with so if anyone had compared these two types of pots I'd like to hear about it, too.

RE: Lacanche Ranges--Part 17
· Posted by: VeloDoug (My Page) on Thu, Jan 27, 05 at 13:03
Luna, Thank you! That makes the oven decision very easy. We'll go with the gas oven and have no more replays of the "Thanksgiving that Wasn't." We have a gas oven in our GE range now, but it has a glow plug ignitor that doesn't work when the electric service goes out. There is no room for a second oven in our tiny galley kitchen. DW is happy with her baking results now. She was ecstatic when I told her she won't have to worry about starting to make a pie during an ice storm.

RE: Lacanche Ranges--Part 17
· Posted by: Claire_de_Luna (My Page) on Thu, Jan 27, 05 at 20:11
Doug, HOORAY!!! (another convert...)

RE: Lacanche Ranges--Part 17
· Posted by: spacific (My Page) on Thu, Jan 27, 05 at 23:40
Meryl, ZB, The LeCreuset works great for a more even heat and a longer braising, but it I'm doing that, I put it on the wok ring, not directly on the FT. I find the heat too strong at the center for the hours-long slow cooking.

RE: Lacanche Ranges--Part 17
· Posted by: Pirula (My Page) on Fri, Jan 28, 05 at 11:33
Hey Velo: I believe that if you check carefully on the AC website, there is something there that says that the Lacanche colors are part of a standard european color range. Sorry I don't remember the details. AND that Vent A Hood and others, use the exact standard color standards in their hoods. Meaning, that you can get an EXACT match between your range and your hood!!! Puhllleeease ask Stan about it. And welcome to the family! Ivette

RE: Lacanche Ranges--Part 17
· Posted by: cooking_SB (My Page) on Fri, Jan 28, 05 at 13:28
Thanks everyone for the suggestions. I guess I will bite the bullet and get one of those Le Creuset monsters. The size I need is between $300 - $500! They are Soooo heavy I can't imagine it setting on the wok ring filled with food. Wouldn't it bend or tip over or something? Spacific, do you remove the round center to use the ring or just set it on top? AND has anyone ever tried a diffuser on the french top? I still think I might try to adjust the gas down a bit because with the large stock pots even when you move it to the side there is still a considerable portion of the pot which is closer to the center. All things being equal it was still the best daube I had ever made. I just had hoped I didn't need to be so vigilant to check often for scorching. At times I simply turned the burner off . Also I have on three occasions lit the gas oven during a power outage and was glad it was there. I popped the pie out of the electric and into the gas. If I had to choose only one type I think I would opt for the gas as well. Another french top query...right next to the french top between the adjacent burners I am getting some discoloration (not removable) on the stainless top. Any suggestions for cleaning? Thanks again for all the suggestions, please keep them coming! Meryl

RE: Lacanche Ranges--Part 17
· Posted by: spacific (My Page) on Fri, Jan 28, 05 at 18:26
Meryl, Yes, remove the center circle, then put on the wok ring over the open flame. I think you'll get the result you want. As for discoloration... Have you tried astonish paste (avail at restoration hardware). I've had great results getting rid of all sorts of stains. Also, I've gotten most of my LeCreuset pots from the clearance table at Williams-Sonoma. Prices way better than their sale price online, but of course it's hit or miss... Have you tried ebay?

RE: Lacanche Ranges--Part 17
· Posted by: kitchengirl (My Page) on Sat, Jan 29, 05 at 2:08
I thought the Le Creuset, being iron, would actually be hotter than the All-Clad. I know the Le Creuset says in its little brochure to use it at medium or less (whatever medium means given today's range of btu's). Anyone have a thought on this? Spacific: I'm looking forward to trying your suggestions re. the wok ring on my FT! Anna: what's the scoop on your move?! Will it be local? Altho we are just moving into our new home with our Cluny next month, I've already pledged to my DH that I think I'll take it with us the next time we move! He doubts it... Anyway, Zolablue, I would suggest a 5 or 6 quart as a good everday size for soups, stews and braises. There's only two of us, but that is always a quantity for at least a couple of days of a main dish, so would suite a family of 4-5, as well, unless you cook in quantity and freeze. I always use my LC of that size for Italian veggie soup and ragu with about 1.5-2 #s of ground pork (and pre-mad cow concerns) beef. Re. Le Creuset pricing: we had a LC outlet in Williamsburg and they run a sale a couple times a year on everything. So I'd suggest finding your nearest nice outlet mall with a LC, and get on their mailing list. Perhaps its worth being a sidebar on a family road trip, at the very least! The outlet sales pricing can't be beat -- 50% off, for example.

RE: Lacanche Ranges--Part 17
· Posted by: VeloDoug (My Page) on Sat, Jan 29, 05 at 11:15
We're in the queue! We ordered a black & brass 4-burner Cormatin with a gas oven. In a way, it's the least interesting configuration - the only one of the 13 ranges shown in AC's price list with neither the FT nor the 18,000 open burner. On the other hand, we included both a Griddle Plate and a Grill Plate in the order and, combined with the Portable Simmer Plate, they will let us configure the top of the range thirteen different ways. It's still not clear when the kitchen remodel will begin. In the meantime we will install the Lacanche in the old kitchen so we can enjoy it right away. Thanks to all who offered advice and support!

RE: Lacanche Ranges--Part 17
· Posted by: AnnaLeeF (My Page) on Sat, Jan 29, 05 at 11:35
EXCELLENT choice, Doug! The black & brass is so sharp (was my first choice before hubby called to say he bought burgundy). It will look super in the Cormatin configuration. We use the grill plate almost every day since snow started falling on the grill on the deck and we love it. Ivette, interesting comment about the standardized colors for vented hoods - did not know that.

RE: Lacanche Ranges--Part 17
· Posted by: Momto4Kids (My Page) on Sat, Jan 29, 05 at 12:46
Yay Doug!! Welcome to the family....now read on and help!! Okay everyone...it looks like I'm going to be eating my words!! Please take a look at my range alcove. Yes, I feel my backsplash needs something. I think I'm not going to be as opposed to tile as I once was. It's hard to tell in the photos, but the interior of the alcove is painted several shades lighter than the wall color, sort of a very light olive. I know the photo looks creamy...but in reality, it is not. Taking any and all suggestions!
Here is a link that might be useful: Link to my post in Kitchens Forum

RE: Lacanche Ranges--Part 17
· Posted by: VeloDoug (My Page) on Sat, Jan 29, 05 at 15:12
Momto4Kids, On page 228 of Terence Conran's 1974 House Book there is a photo of a big old French range. The range is black with brass details. The wall behind it is covered with large almost-square off-white ceramic tiles. It just looks right. (I have no scanner and no way to post a copy.) It's a look that DW and I will try to approximate in miniature with off-white subway tiles on the wall behind our little black & brass Cormatin.

RE: Lacanche Ranges--Part 17
· Posted by: Momto4Kids (My Page) on Sat, Jan 29, 05 at 15:48
Oh Doug...now I have to go to the library, I guess!! Will I find it there? I am having such a hard time picturing tile in my house. I love seeing it in everyone else's houses. I just can't get my head around it in MY house!! Would LOVE to see that picture!

RE: Lacanche Ranges--Part 17
· Posted by: VeloDoug (My Page) on Sat, Jan 29, 05 at 16:05
Momto4Kids, Just a cautionary note: Conran wrote two later books with similar titles: New House Book (1985) and The Essential House Book (1994). The original 1974/1976 version titled simply The House Book is the best IMHO. And it's the one with the photo of the big old French range.

RE: Lacanche Ranges--Part 17
· Posted by: Momto4Kids (My Page) on Sat, Jan 29, 05 at 16:30
Doug...Thank you for the clarification. I just ordered the 1974 book and should receive it by the end of the week! I'm sure the picture is beautiful! Deb

RE: Lacanche Ranges--Part 17
· Posted by: anna_chosak (My Page) on Sun, Jan 30, 05 at 8:16
I've checked out Conran's Kitchens book from the library a couple of times. It's from the 70s as well. I was struck by the fact that the only kitchens that didn't look totally dated were the country kitchens that were decorated very simply. That was an excellent lesson in decor for me. :-) Kitchengirl: Yes, we'll be staying in the same town. My GC wants to do the kitchen as soon as possible because business is slow now and they could do it very quickly. I was planning on putting the new substitute range on the same wall where the Lacanche is and flanking it with drawers, so if we do it this early, maybe I'll leave the Lacanche in place till we're ready to start showing, then yank it and put in the other range and drawers beside it. Did that make any sense? At any rate, we've got so much to do to get this house ready for sale that I should have my hands full for a while. And when we're done, I might like it so much that I won't want to go anywhere...except that I'll still have a kitchen with an awful layout. Somebody shoot me and stop me from babbling like this. ;-)

RE: Lacanche Ranges--Part 17
· Posted by: Cohiba767 (My Page) on Sun, Jan 30, 05 at 19:59
We've had ours in for about a month now and absolutely love it. We've had a week of very cold weather, so my wife has been doing a lot of soups. It is simply wonderful to step into the house and smell whatever she's cooking. We had to reduce the flame a bit on the burners and it was very very easy. We had company in for a week we did everything from ribs to salmon. My parents looked at it as a trophy appliance until they started eating. Of course they're convinced it is the LaCanche and not my wife's skill. Regardless...it is great and very easy to use and clean. It and the Miele dishwasher are the two things we are really happy about. Both were purchased based on what we'd read on this forum and we were a bit apprehensive. Turned out great. Thanks

RE: Lacanche Ranges--Part 17
· Posted by: tsprinkle (My Page) on Mon, Jan 31, 05 at 17:22
Another testimonial to Art Culinaire customer service.... I have had my Cluny for about a year with no issues. I was adjusting my burner height and I must have yanked on the knob too hard and damaged the valve because the burner would not turn off. I called Art Culinaire and they told me to turn the gas supply to the range off and they would send me a new valve. I could either install it myself or they would contact a repair service. In the end, it was so easy I did it myself. The amazing thing is that all of this was free. Don't get me wrong, I love my Cluny. I love the looks and I love how it cooks but the thing that validates my purchase over and over is AC's unbelievable service. Anyway, it is good to see new folks on here. I still lurk ocassionally but this forum was invaluable when I was deciding on my Lacanche. For those of you trying to make a decision whether or not to buy, I for one, have been thrilled with my purchase and I bought without ever even seeing one.

RE: Lacanche Ranges--Part 17
· Posted by: VeloDoug (My Page) on Tue, Feb 1, 05 at 8:54
Can someone confirm that the fronts of the front burners on their Lacanche are approximately 27" from the back wall, or at least a lot closer to 27" than to 24"? That appears to be the case when I look at the drawings in the installation manual, but that specific dimension is not shown. It's time to start shopping for a hood. I'd like it to extend to the front of the front burners. I'll be using a wok on the right front burner of the 4-burner Cormatin.

RE: Lacanche Ranges--Part 17
· Posted by: Momto4Kids (My Page) on Tue, Feb 1, 05 at 9:44
Well, with the spacer (a separate piece), it's closer to 27". The spacer is just over 2 3/4 inches deep. A lot of us have put them in back of the range to avoid the vent that goes vertical up the back. If I did not have a spacer, it would be closedr to 24" to the front of the front burner grills.

RE: Lacanche Ranges--Part 17
· Posted by: spacific (My Page) on Tue, Feb 1, 05 at 10:04
VeloDoug... I have the stainless piece that goes up... From the back wall to the front edge of the front grate, it is 26-1/2"... By the way, congrats!

RE: Lacanche Ranges--Part 17
· Posted by: VeloDoug (My Page) on Tue, Feb 1, 05 at 10:12
Thanks! That's what it looked like in the drawings but it nice to be sure. It's my understanding that the standard back spacer vent from Lacanche and the island spacer made by CA are the same depth. We'll use the standard part for the temporary installation in the old kitchen because the wall behind the range is not non-combustible. In the new kitchen the wall will be tiled so we can use the nicer looking island spacer.

RE: Lacanche Ranges--Part 17
· Posted by: AnnaLeeF (My Page) on Tue, Feb 1, 05 at 19:04
Doug, please do make your hood deep enough to accommodate your high heat cooking. We had the unfortunate experience of having a too shallow hood ordered and installed by our design firm. They asked us to live with it for awhile. The smoke from the grillplate went up the front of the cabinets and into the skylight. The result was it had to be pulled forward, a back section was added and the vent was changed from the shallow Dacor to the proper size VAH. Now the smoke is handled properly, but we are trying to come up with a way to artfully disguise the nail holes in the sides where it was previously attached to the cabinets, possibly with the addition of some trim pieces or imbedded tile. Doing it right the first time is easier!

RE: Lacanche Ranges--Part 17
· Posted by: VeloDoug (My Page) on Tue, Feb 1, 05 at 22:31
That's why I asked about the location of the front burners. We'll need a 27" deep hood. Unfortunately we're limited to 30" in width, wider than the Cormatin but not by much. I've done enough cooking under a friend's 600 CFM VAH mounted 30" above her range to be comfortable with the same setup for our range.

RE: Lacanche Ranges--Part 17
· Posted by: AnnaLeeF (My Page) on Wed, Feb 2, 05 at 7:37
Great, then you are all set.

RE: Lacanche Ranges--Part 17
· Posted by: VeloDoug (My Page) on Wed, Feb 2, 05 at 15:29
Following up on a recent exchange about living without a broiler, I tried the recipe for spice-rubbed salmon in the February Williams-Sonoma catalog: (1) rub one side of the salmon with spices and refrigerate for an hour, (2) sear the spiced side of the salmon for 2 minutes in olive oil in a hot skillet (3) turn the salmon over and put the skillet in a 400º oven for 5-6 minutes. I used the same salmon fillets that I normally broil. These were a lot better.

RE: Lacanche Ranges--Part 17
· Posted by: anna_chosak (My Page) on Wed, Feb 2, 05 at 17:24
Deb, did you get my reply to your e-mail with the picture attached?

RE: Lacanche Ranges--Part 17
· Posted by: AnnaLeeF (My Page) on Wed, Feb 2, 05 at 21:14
For those of you in the SF North Bay Area who are thinking of buying a Lacanche, but want to see one first, check out Fairegold's new post on the Kitchen thread. She is looking for Garden Webbers to attend the 27th Annual Valentine Kitchen Tour and one of the pictures in today's SF Chronicle is of a home with a black and brass Lacanche.
Here is a link that might be useful: Lacanche on SF Kitchen Tour

RE: Lacanche Ranges--Part 17
· Posted by: AnnaLeeF (My Page) on Thu, Feb 3, 05 at 21:02
Jen just posted her post-pine new kitchen with the black Cormatin, stunning sink and yummy green paints. Take a peek.
Here is a link that might be useful: RosyJennifer's New Kitchen

RE: Lacanche Ranges--Part 17
· Posted by: clafouti (My Page) on Thu, Feb 3, 05 at 21:11
Does anyone have a Lacanche with a warming oven? What is the difference between Lacanche's warming oven and their regular (electric) oven with the heat turned down low? Thanks...

RE: Lacanche Ranges--Part 17
· Posted by: orchidluvr (My Page) on Thu, Feb 3, 05 at 22:02
Hi, clafouti - The major difference is that the warming cupboard goes down to 80 degrees. My electric ovens only go down to 150. Here in Michigan 80 degrees is perfect for raising bread in the winter, and that feature is going to be used a lot! Hope that helps.

RE: Lacanche Ranges--Part 17
· Posted by: kitchengirl (My Page) on Fri, Feb 4, 05 at 2:05
orchidluvr, What's the news with your new kitchen?! Any pics to share? My tile floors are mostly in, so the tile "space" is there for my Cluny. In another week, I'll ask to have it delivered from WA...

RE: Lacanche Ranges--Part 17
· Posted by: orchidluvr (My Page) on Fri, Feb 4, 05 at 21:58
Kitchengirl! Wow, how exciting for you! Please send pictures as soon as it is in. I just saw a post about your flooring, too. Yikes, how scary! I hope all that works out! The last few steps are taking forever for me, I'm afraid. The countertop has been templated and my soapstone *might* be in as soon as next week. As soon as all the soapstone is in (I also have a separate small sill and counter) the carpenters can come back. The doors are being built but he is waiting on black butt hinges that are on backorder at Van Dykes. There is still some minor finish work to do. Then, the painters will come - and blitz it. We have so much woodwork in this kitchen that he said it will take 3 guys a full day to prep, then 2 more days at *least* to paint with their big sprayer. One undercoat, two top coats of oil based enamel semi-gloss. After that, the electrician can put up the fixtures and the plumber can finish, too. Then, I can *finally* have my Cluny installed!

RE: Lacanche Ranges--Part 17
· Posted by: doubleyellow (My Page) on Sat, Feb 5, 05 at 18:26
I am very attracted to LaCanche stoves, and ordered the catalog from AC. I especially like what I learned from some posters here that it is still possible to light the gas oven with a match if there is no electricity. (That's when you most need an oven that works! I've experienced several blackouts that lasted more than a day where one wants to roast what is in the freezer, and having a gas oven that can't be lit without electricity is NOT a modern convenience in such a situation. I was very happy that my very old gas stove was pre-electronic lighters and a match could work.) Pros for the LaCanche for me are the match to light the gas oven option, the looks (stunning--LOVE IT!!! So beautiful!!!), the well-built feeling, and the simplicity (less to break). Cons - (for me) No gas broiler. (Since I use a broiler a lot for things like veal or lamb chops, or making fish skin crunchy, like bluefish with garlic, if I get a LaCanche I will have to settle for an electric broiler, which I don't like, or learn new cooking methods to achieve the same results.) Size of ovens in Cluny. I have noticed that my largest turkey broiling pan (the standard dark blue with speckles kind from any hardware store) might fit in a Cluny oven if there were no handles on the roasting pan, but the handles on the sides of the pan make it stick out 23 inches. I don't think even at a diagonal it could go in a Cluny, only a Sully, and again, at a diagonal. Buy a smaller roasting pan--or two? I don't use it much, but when I DO, it is for lots of people, and two small turkeys will fit in it side by side. I suppose I could use two ovens and two smaller containers, but it seems like more trouble to be checking on two of the same thing in two ovens with different kinds of heat. So this may drive me to get a Sully. I don't want the single oven option, because I want a gas oven and I want a broiler, and I want many burners on top. Another con to me is what I have experienced so far with AC. I emailed them at least three times with a specific question about the broiler, and never received an answer to my question. I only received the catalog (which I found almost completely lacking in information-it is just a sales brochure to get you to WANT a Lacanche, with pretty pictures but very little information) and I later received some standard emails that were written to ALL with email links to sites that actually DID have information (to download the specifications of various models) but still no information about the possibilities or limitations of what can be customized, and no answers or even acknowledgment of my questions, which I had sent several different times. So I called AC to ask some questions, and felt somewhat frustrated at the response of the person who answered. I wanted to see a specific color, not just on a computer screen, and was given a bit of a runaround about how they only send chip samples to people who are committed to buying--kind of backwards, shouldn't you be able to see the color of what you would be buying before committing? Then it came out later in the conversation that they didn't have any sample chips--they were out of them--but she didn't offer to send me any when they came in, and didn't just say they were out of them in the first place--instead it was the excuse that well they only send them to people who are already committed to the purchase. I only wanted to see one color. The response felt like I was not a customer and they didn't want to waste time or color chips on me. So I suggested that maybe I could see the color somewhere locally because it is used by Ventahood, so she gave me the number of the color, but only after I suggested the idea and then I asked for the number. And she suggested that maybe it could be arranged to see that color on a stove somewhere in my area if someone had bought one in that color (not very likely was my thought--its the bright blue I'm interested in). I asked if LaCanche would ever make a gas broiler--apparently not. And I asked about the picture on the cover of the brochure--what that thing was that was sitting on top of the stove. She said it is a salamander that is not approved for the US. That would have been the perfect solution for me for a gas broiler!!! But when I asked she said there is no information about whether it will EVER be approved for the US - what the story is - whether there is any other similar device I could substitute - whether there was any way of letting LaCanche know there was interest for that in the US. She suggested a wall oven--not practical in my small narrow kitchen. I also asked if it were possible to get a custom LaCanche with one larger (Sully size) and one smaller (Cluny size) oven, which I would prefer. Nope-they only have the standard bodies and never modify like that. Then I asked about whether there was a difference in height of the burner flame between the hob or the french top--whether one was hotter then the other when using a wok because of distance of the flame to a WOK if the french top was open vs the hob (as someone had suggested to me). She said no, but I was left still wondering. I asked about simmering, if the hotter burners could be turned very low--she said only by adjusting with a screwdriver. She did not discuss any other solutions (like maybe you can use the French top for lots of things simmering instead)- I felt the conversation was not as helpful or encouraging as I was expecting from reading the posts on this board. Maybe you have to BE a customer for the red carpet service, and not just a potential customer? Now I am still very interested in these stoves, and still leaning toward getting one. But I'm not totally impressed with my first contact with the import company.

RE: Lacanche Ranges--Part 17
· Posted by: goodfun58 (My Page) on Sat, Feb 5, 05 at 19:58
Doubleyellow, Do yourself a favor and call AC and speak with Stan. While the ladies at AC try to be helpful I am not sure that they have the information at any rate...do call Stan. He is very nice and so helpful...I bet you will get all your questions answered. Sue

RE: Lacanche Ranges--Part 17
· Posted by: clafouti (My Page) on Sun, Feb 6, 05 at 10:15
Hi all, Can someone explain the practical difference between an FT, where I presume I can remove the FT as desired and use the 18Kbtu burner underneath, and the traditional burner with a simmer plate that I could put over the 18K burner or the burners on either side? I have a feeling that is a silly question, but I am confused... Also, is there anything you *don't* like about your Lacanche that you were not expecting? (High tech features are not a priority for me.) Doubleyellow, I was also wondering about the salamander. I didn't realize it was not available in the U.S. I wonder why. Thanks in advance...

RE: Lacanche Ranges--Part 17
· Posted by: kitchengirl (My Page) on Sun, Feb 6, 05 at 14:57
Clafouti: I think that AC is considering getting the Salamander UL-approved, but please ask them directly -- ie, ask Stan about this. Re. the FT vs. the 18K hob: what Stan told me (that helped me commit to the FT) is that Lacanche has recently enlarged the opening of the "manhole cover", the burner cover in the middle of the FT, so that the burner is more fully-exposed when the cover is off, to essentially provide the best of both worlds: have an 18K burner when the cover is off, and have the FT when the cover is on. Now, the wok ring fits into the manhole cover providing a third option with the FT's burner (Spacific, please let me know if that is not right -- my understanding is the wok ring did not sit in the hole before). By the way, the FT itself is not removeable or replaceable with a Lacanche, ie, you cannot convert a FT/Traditional model to an 18K Classique burner down the road. I HTH.

RE: Lacanche Ranges--Part 17
· Posted by: Zolablue (My Page) on Sun, Feb 6, 05 at 22:51
kitchengirl - The French top is removable. It is VERY heavy so I can't lift it but my hubby has removed it more times than he'd care to remember during the past few weeks. It lifts right off just like the outer grates. I did purchase the center grates (Classique style) for the possible occasion I would wish to set mine up that way from time to time to try it out. At the time I purchased the grates I wondered why others didn't try this to enjoy both options. Then someone mentioned something about a difference in that burner between the models - if I remember correctly - that the traditional model burner is more open around the burner itself and food could be splashed into the oven. ???? This did not make sense to me and I have not experimented but I can't imagine with a large pan over that burner that any food would go down inside. Deb, that is why I'd asked you for those photos a while back of your 18,000 BTU up close so I could compare to mine but I could not really see what I was after.

RE: Lacanche Ranges--Part 17
· Posted by: spacific (My Page) on Mon, Feb 7, 05 at 0:05
Kitchengirl/Clafouti, We have the FT. The "manhole cover" is about 8-1/2" diameter. When it's removed, the wok ring sits snugly in the hole. The hole is larger than the burner. If I want something to sear really quickly, I take off the manhole cover, but set the pot directly on the open flame. If I want an all-day simmer, but relatively low flame output, I take off the manhole cover, set in the wok ring, and set the pot atop that. If I'm doing a multi-pot setup, and I have the time, I use the FT as is, with 2-3 pots on it, and just move things around from center to side depending on what's needing more or less heat. I also like it for keeping the pots warm on the FT (after shutting off the flame), while I'm finishing the vegetables, etc. for a dinner. Clafouti, I purchased my Cormatin about 18 months ago (built about a year ago)... I have no idea if this is the latest configuration or not. By the way, I've made a few cherry clafoutis in the oven so far... they come out marvelously!

RE: Lacanche Ranges--Part 17
· Posted by: kitchengirl (My Page) on Mon, Feb 7, 05 at 2:39
Zolablue: I know you have said the FT comes off, but when I asked Stan, he told me you couldn't convert the Traditional/FT to the Classique. Next time I need to call AC (maybe I'll email or post on the AC website), I'll ask, b/c in my (classic) hedging style, I asked him whether I could convert mine if I didn't like the FT. Thanks, Spacific, for the FT elaboration. I thought the change in the FT was within the last year, but it sounds like your Cormatin is the new FT... anyone else know about this?

RE: Lacanche Ranges--Part 17
· Posted by: VeloDoug (My Page) on Mon, Feb 7, 05 at 9:02
I asked Steve Wick (at AC) the same thing and got the same answer. They do not recommend replacing the Traditional FT with the Classique grid, or vice versa. I asked because I thought the warmth of the FT might be welcome in the winter but not so welcome in the summer. In the end, we ordered the 4-burner Cormatin. It has a 15,000 BTU "big" burner for the wok and a pair of 11,000 BTU burners for the griddle and the grill. (If we'd had the room for a Cluny we'd have bought the FT.)

RE: Lacanche Ranges--Part 17
· Posted by: Zolablue (My Page) on Mon, Feb 7, 05 at 13:02
I just measured my manhole cover and it is 7 1/4" in diameter and my wok ring is 8 1/2" in diameter so obviously doesn't fit inside the hole. I must have the older model FT. I bought it in March 2003. Here's a photo showing the size of the burner to the manhole cover. The service guy sold me the center grates so I wonder why he did that if it is not supposed to be used that way. I'll inquire. :o)
Here is a link that might be useful: FT burner

RE: Lacanche Ranges--Part 17
· Posted by: Pirula (My Page) on Mon, Feb 7, 05 at 13:13
My understanding has always been that one model (and I can never remember which is which) has a fixed French Top that is not removable (the one we ordered). And one has a removable French Top and a grid that are swappable, a la Zola's which I've seen myself and we played with moving the thing and putting the grid in. It works great. We decided to go with the fixed FT because I knew I wouldn't want to be lugging that thing on and off and that I'd probably be using the FT much more than the large burner with grid, especially if I can just take the center manhole out. Gosh, have I been wrong all this time? I guess if the FT on our Lacanche Cluny ends up being removable, it's no big, but I'm certainly not expecting it to be. Ivette

RE: Lacanche Ranges--Part 17
· Posted by: clafouti (My Page) on Mon, Feb 7, 05 at 15:03
Wow, thanks for all the information everyone. I didn't know about the manhole. Zolablue, thanks for sharing the photos (I especially liked the pepsi shot - it gave a good idea of the oven size, and the Cluny is on my short list.) I do a lot of searing, so I definitely want access to the 18K burner, but maybe removing the manhole cover is a fine way to do it. hmmmm.... Or maybe it would be better to stick with the made-for-switching variety. hmmmm.... Such a pleasant dilemma....

RE: Lacanche Ranges--Part 17
· Posted by: Zolablue (My Page) on Mon, Feb 7, 05 at 18:25
Ivette, I also expected ours to be permanent and never had any intention of using the center grates when I ordered our Cluny - thus I went through the same agonizing over "which model" like everyone else. We both knew we wanted the FT and were prepared for it to be a permanent cast iron piece but it isn't. Surprised the heck out of us. Yours will be removable too. I think they all are removable but it really isn't something you'd want to mess around with due to the weight of the thing. (When you need to move the range you'll be glad it comes off and for cleaning under.) The only reason I even thought of buying the center grate - for that "just in case" time - is that I was having a conversation with a tech at AC and asked if that would work. He said...SURE! So I ordered it. That's all I know. :o) I sound pretty stupid for a Lacanche owner, don't I? HEHEHE... (Just remember we've only been able to use it for the past 4 months or so.)

RE: Lacanche Ranges--Part 17
· Posted by: VeloDoug (My Page) on Mon, Feb 7, 05 at 20:17
Does anyone here with a matte black Lacanche also have a black Vent-A-Hood? We're trying to decide on a hood for the matte black Cormatin we just ordered. I just received two color samples from VAH. One of them, Black River, is pretty glossy and has a wrinkled surface. The other one, named just plain Black, is not as glossy. It's more of an eggshell finish. Encouraged, I emailed AC asking to borrow a sample of Lacanche Matte Black. They replied quickly, but only to say that they are out of samples, and I'm now on their list, but it might be weeks. So, if someone could let me know if VAH's Black is or is not a decent match for Lacanche's Matte Black I'll know if I should pursue this a little more aggressively.

RE: Lacanche Ranges--Part 17
· Posted by: doubleyellow (My Page) on Mon, Feb 7, 05 at 23:18
I was under the impression that VAH used the same colors as LaCanche, in which case it should be exactly the same. Why not just ask Vent a Hood to confirm?

RE: Lacanche Ranges--Part 17
· Posted by: VeloDoug (My Page) on Mon, Feb 7, 05 at 23:49
Vent-A-Hood's finishes are not the same as Lacanche's finishes. I'd prefer to avoid the complication of a custom paint job on the hood. If it comes to that, I can have it done locally for significantly less than what VAH would charge.

RE: Lacanche Ranges--Part 17
· Posted by: kitchengirl (My Page) on Tue, Feb 8, 05 at 0:02
VeloDoug: Lacanche and VAH's colors are from the same paint color system: ask AC for the number or number and finish OR perhaps ask if they know what to order @ VAH to match their black. It is likely the eggshell finish, as the Lacanche black is not really matte, but not as shiny as a semi gloss or gloss. I'm embarassed to say this, but I still have a sample of the black to mail back (I was hedging my bets if my green range color doesn't look great with my tile that is just now being installed...): if you'll take your name off their wait list and email me your address, I'll send it out to you tomorrow. kg

RE: Lacanche Ranges--Part 17
· Posted by: VeloDoug (My Page) on Tue, Feb 8, 05 at 9:15
kitchengirl, Thank you!!! I emailed our address. I'll let AC know that we no longer need the sample as soon as I log off the forum. I asked both AC and VAH about matching a VAH hood to our Lacanche range. Steve Wick at AC said they didn't know of a good match. VAH's reply was an envelope containing just the two samples I mentioned, with no paperwork. Black is a funny color. It's the easiest of all colors to match for color and the hardest of all colors to match for surface finish (except for high gloss). Even if AC and VAH both assured me of a perfect match I would still want to see it for myself. We can get a perfect match done locally but I'd prefer to save our friend the effort if we can do a decent job with an off-the-shelf solution.

RE: Lacanche Ranges--Part 17
· Posted by: clafouti (My Page) on Tue, Feb 8, 05 at 12:30
Does anyone have any guess as to why the price of the Cluny is less than that of the Volnay/Vougeot? It's not so much - $6750 versus $7450 - but I'd have thought it would be the other way around, given that the Cluny has two full-blown ovens versus one oven and one warming oven in the V/V.

RE: Lacanche Ranges--Part 17
· Posted by: VeloDoug (My Page) on Wed, Feb 9, 05 at 13:43
AnnaLeeF: How deep did your range hood end up being? We were all set to order a 27" deep Vent-A-Hood (once we resolve the color matching issue) but because of a clearance issue, and because DW really likes the Flairline model, we are now thinking about a 24" deep 600 CFM hood mounted 1-1/2" out from the wall (so the front of the hood would be 25-1/2" from the wall). Based on your experience, do you think we're asking for trouble?

RE: Lacanche Ranges--Part 17
· Posted by: kithencrazy (My Page) on Wed, Feb 9, 05 at 18:08
Hi all, new to the site -- cool (didn't think many people obsessed over appliances the way I do). I'm building a new kitchen as part of a renovation/addition. I was thinking of getting a La Cornue range -- not so much because it's an excellent cooking tool, I just think they're beautiful. But, damn are they expensive. I happened upon the Lacanche brand and think the look is similar and less expensive (though still silly expensive for a stove). Why would one buy Lacanche over La Cornue or reverse?? I notice there are no threads regarding La Cornue, not sure why... Are there other high-end ranges that come in colors like this (not Viking I don't like their colors)?

RE: Lacanche Ranges--Part 17
· Posted by: pamela1 (My Page) on Wed, Feb 9, 05 at 19:33
Kithencrazy--(kitten or kitchen??? LOL!) We have discussed the "other" French ranges on this site over the last couple of years. I keep thinking of writing a buyer's guide...there's very little help out there, and it's nearly impossible to even SEE the things. I have a Morice, I have friends who have La Cornue and Lacanche and Godin...they are all wonderful in their own way. IF you can see these things, the diffences start to show up. The first thing you can do is to compare burner and oven BTUs and the overall weight of the range. (La Cornue has all the others beat here.) Do your own computations on the conversions from kilowatts to BTUs...some of the dealers have rounded up by almost a thousand count. Then look at the construction, the joints, the heaviness of the oven door...some have sealed or unsealed burners, integrated or stand-up French Tops, some will give a true simmer, others not...you'll have to do your due diligence. But I never met anyone who wasn't happy with theirs. You should strongly consider getting one, IMHO!! Pamela

RE: Lacanche Ranges--Part 17
· Posted by: Zolablue (My Page) on Thu, Feb 10, 05 at 0:53
Btw, if anyone wants to see a beautiful La Cornue in action on TV watch Paula's Home Cooking on FoodTV everyday. She's a riot and fun to watch and has a very cool kitchen and gorgeous range. Its funny that I read somewhere she was originally using a kitchen that was actually Gordon Elliott's NYC home and it was his La Cornue. But it sounds as though the kitchen featured on her show now is hers - not sure - but no matter the range is beautiful. You mostly see it in the background but she definately uses it.

RE: Lacanche Ranges--Part 17
· Posted by: dmsb (My Page) on Fri, Feb 11, 05 at 2:24
It seems so long I am just hoping some of you remember me still! But I'm writing to say my kitchen is 99% complete, and I just snapped a round of pictures on this, its first evening near-fully restored -- I'll be posting them as soon as I get the chance (and figure out how). My provencal yellow Cluny+1 is just so stately and serenely beautiful. I can hardly believe I'm walking through my own house when I step into the kitchen. My cooking thus far has been limited (limited mostly by the fact that most of my utensils, spices, pots, pans, etc. are still in boxes underneath my diningroom table) but successful. The grates are big -- I mean to say that the trivet reducers are indispensable for medium to small sized pans. Funny -- if the Lacanche is any indication, what with its large grates and smaller-then-american ovens, I think the French must like BIG pots and pans, and SMALL roastingpans/baking sheets! I used the warming cabinet for the first time tonight, and it was very cool to just take an entire pan with pork chops right off the stove top and into the warming cabinet to stay hot while we had soup as a first course. My husband, who likes his food hot (I, the Mommy, am quite accustomed to eating everything tepid and in fits and starts....) was most impressed. A pricey perk, but hopefully a happy one. In any case, I'll be back here soon with PROOF!

RE: Lacanche Ranges--Part 17
· Posted by: anna_chosak (My Page) on Fri, Feb 11, 05 at 8:34
DMSB: wow, I'm so excited for you! Doesn't it feel great to start cooking on your new baby? I'm eagerly looking forward to your pictures! :-)

RE: Lacanche Ranges--Part 17
· Posted by: Zolablue (My Page) on Fri, Feb 11, 05 at 13:18
dmsb - FABULOUS! If we'd had the room that warming cabinet would have been mine, too! I really wish we had one. That's just great - you are gonna love that thing and I'm thrilled for you. Can't wait to see it. :o)

RE: Lacanche Ranges--Part 17
· Posted by: AnnaLeeF (My Page) on Fri, Feb 11, 05 at 22:52
VeloDoug, To answer your question, I am afraid I am not familiar with the specific hood your wife is interested in, so I cannot commnet on how satisfied you will be. How deep is ours? Under the hood enclosure, the ss liner runs 29" from the wall to the front. Add another inch for the front mantle wood trim. The actual VAH Liner runs out about 19" from the wall to the panel with the lights. Then we have a custom stainless steel panel to add more depth to the catchment area, just to capture/funnel all the smoke and grease. The link below shows you "under the hood." Then click forward or backward to associated shots to see the size of the outside hood mantle in relationship to the range. Very early photos in the album show the more shallow hood design that we removed. My guess is we are in overkill, but very protected now and you may get what you need with 24 1/2" depth, but I personally don't know the quality of the other brand. Seldom do you see unsatisfied VAH customers, however. dmsb: So excited for you! Congratulations on your new arrival and new kitchen. It is a wonderful feeling to walk into the new space every day!
Here is a link that might be useful: Hood inside out

RE: Limestone In
· Posted by: AnnaLeeF (My Page) on Fri, Feb 11, 05 at 23:02
Forgot to mention to my Lacanche friends that our limestone backsplash got installed finally. We did the dry stacked subway look, no grout. Trying to decide whether the understated look is too plain. Thinking about hanging copper pots across on a rack for another texture. Still waiting for the lightrail moldings to go back in, to paint and to strip and re-finish the saltillo floor. Inch by inch it goes!
Here is a link that might be useful: Limestone and Feathers

RE: Lacanche Ranges--Part 17
· Posted by: dmsb (My Page) on Sat, Feb 12, 05 at 3:20
Well, here is my (hefty) array of pictures of my oh-so-lovely lacanche in her swank new surroundings! How exciting to join the ranks of The Finished! I hope the link to my pictures works -- I've never done it before.
Here is a link that might be useful: dmsb's kitchen

RE: Lacanche Ranges--Part 17
· Posted by: Momto4Kids (My Page) on Sat, Feb 12, 05 at 7:10
AnnaLeeF...the link didn't work! Boo! dmsb...Beautiful!! Congratulations and enjoy!! Deb

RE: Lacanche Ranges--Part 17
· Posted by: vedaZu (My Page) on Sat, Feb 12, 05 at 8:04
dmsb: What a wonderful kitchen! Nothing out there compares to the Lacanche, I think. Mazel Tov!

RE: Lacanche Ranges--Part 17
· Posted by: Pirula (My Page) on Sat, Feb 12, 05 at 10:11
dmsb: BEAUTIFUL! Oh that yellow range is GORGEOUS!!!!! Anna: WAHHHHHHHHHH!!! It's not working! Puhleeeese do something! Ivette

RE: Lacanche Ranges--Part 17
· Posted by: VeloDoug (My Page) on Sat, Feb 12, 05 at 10:24
AnnaLeeF, Thanks! Your installation gives me a lot of confidence that we're on the right track. An experiment that involved hitting my head three times on a dummy hood mounted 30" above our old range convinced me to mount the hood in our new kitchen 73" from the floor (to clear my head by 1" when I'm wearing the work boots I usually cook in). I think we'll be OK with a 600 CFM dual blower (and a leaky old house). The Flairline is the Vent-A-Hood model with a concave front. It's only available in the 24" depth, unlike some other VAH wall hoods that are available in either 24" or 27" depth. I'll make cardboard dummies of several VAH profiles so we can see what they look like at that height.

RE: Lacanche Ranges--Part 17
· Posted by: VeloDoug (My Page) on Sat, Feb 12, 05 at 11:10
Another bit of anecdotal data: Three of the five ranges shown in Lacanche's Picture Gallery appear to have a hood at least 36" above the cooktop (comparing the height of the range with the height of the space), one appears to have the hood somewhat lower, and one has no hood at all.

RE: Lacanche Ranges--Part 17
· Posted by: VeloDoug (My Page) on Sat, Feb 12, 05 at 13:08
The Lacanche and Vent-A-Hood black paint saga continues. We received the Lacanche color sample from kitchengirl today. More about our observations below. First though, our search for a match hasn't been helped by the terminology used by Lacanche and their agents. The Français version of the French web page calls it simply Noir. The English version of the same web page calls it Black. The UK web page calls it Matt Black. The AC web page calls it Flat Black, and the AC price list calls it Matte Black. The label on the back of the color sample calls it Noir Satine. Comparing the Noir Satine sample from Lacanche with the Black and Black River samples from Vent-A-Hood, all three are pure blacks with no hint of grey and no color cast whatever, but all three have significantly different surface textures. The Lacanche Noir Satine is close to what Benjamin Moore calls semigloss. The VAH Black is close to what BM calls pearl. The VAH Black River looks like the textured finish on our old GE fridge, intended to keep fingerprints from showing. There are no close matches, but... We recently decided that the hood will be three feet above the top of the burners. There will be three feet of off-white subway tile between the range and the hood. There will be a couple of interesting (black) pans hanging on the wall between them too. The range and the hood don't have to match exactly. Either of the VAH blacks would be OK in the right context. The choice comes down to which of the VAH blacks looks best to us in and of itself. At this point, DW prefers VAH's Black River and I prefer their Black. We'll look at all three samples under artificial light in the evening and we'll see what our painter friend thinks. I'm cautiously optimistic.

RE: Lacanche Ranges--Part 17
· Posted by: KLB_2000 (My Page) on Sat, Feb 12, 05 at 14:15
I've been lurking here (fantasizing!) for quite a while, and VeloDoug, I'm especially interested in how your kitchen remodel is going since it sounds like you are also working with limited kitchen space. I'm still in the contemplation stage, but I can imagine how nice a Cormatin would look in my tiny kitchen! (there also seems to be a 60 cm version available on the UK sites, which doesn't appear to be available in the US) But my question is about your difficulty finding a hood that matches the range. I see on the Lacanche USA website, under the Colors and Options link, a nice picture of a Lacanche hood ("Color coordinated Lacanche hood with high performance extraction blowers"). Presumably, this is not available to the US market?
Here is a link that might be useful: Lacanche Hoods

RE: Lacanche Ranges--Part 17
· Posted by: AnnaLeeF (My Page) on Sat, Feb 12, 05 at 17:08
KLB_2000: The Lacanche hood is not a product that finds a hearty recommendation coming from AC (the US importer) for American cooking preferences. Yes, it would be a simple, however, they recommend VAH over it for performance. Seems my link did not work last night. Here to another try: (If this also does not work, just go to My Page and click on my web page, then on Finishing Album and see the last half-dozen or so shots.
Here is a link that might be useful: Limestone & Feathers - 2nd try

RE: DMSB Kitchen
· Posted by: AnnaLeeF (My Page) on Sat, Feb 12, 05 at 17:57
dmsb: Wow! what a stunning mix of contemporary and timeless materials! It appears your galley kitchen layout offers a lot of storage and counter space, all in grand style. That range is just the best! So happy for you that the inconvenient and long wait is over, especially with those little angels to cook for.

RE: Lacanche Ranges--Part 17
· Posted by: orchidluvr (My Page) on Sat, Feb 12, 05 at 23:05
dmsb - your kitchen looks great - I love your granite and faucets and everything, including your kids and cat, too! AnnaLeeF - I love how your tile turned out - it is really a nice choice. I love your kitchen!! So the yellow and red are well represented here lately - can my green be far behind? Soapstone this week coming up, so they tell me anyway. Pictures will be forthcoming.

RE: Lacanche Ranges--Part 17
· Posted by: Oldhousefan (My Page) on Sun, Feb 13, 05 at 9:15
We're restoring a turn-o'-the-century victorian and the only place for a range is... an island. Really, really like the Cluny from what I've seen and read, but have only just started researching. Can anyone comment on Lacanche installation in an island. Our island will be approx. 7'x4'. Thanks!

RE: Lacanche Ranges--Part 17
· Posted by: AnnaLeeF (My Page) on Sun, Feb 13, 05 at 9:44
Oldhousefan: There is a B & B in Washington State with 2 Lacanches installed end to end as an island - see link below from the frenchranges.com website. You might contact the innkeeper to ask about hers.
Here is a link that might be useful: Island installation

RE: Lacanche Ranges--Part 17
· Posted by: Momto4Kids (My Page) on Sun, Feb 13, 05 at 9:45
Here it is in action! Last night was the Virtual Dinner on the Cooking Forum. This picture was taken right at the beginning of our cooking. Happy to say the Lacanche survived 5 cooks! We had everything going but the 18K burner. Notice my temporary backsplash?!! It's an iron door mat!
Here is a link that might be useful: Cookin' Now