Lacanche Threads 11-20

Lacanche Part 19

2005-05-15T20:17:00.001-07:00

lacanche ranges part 19Posted by AnnaLeeF (My Page) on Wed, Mar 23, 05 at 9:30

The little red light still glows as winter winds down.
More installations coming in April . . . .
Welcome to part 19.

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Follow-Up Postings:

RE: lacanche ranges part 19
Posted by: AKAsTJ_Northern_CA (My Page) on Wed, Mar 23, 05 at 9:32

Here's a link to Part 18, while it's on the Forum...
TJ

Here is a link that might be useful: lacanche ranges part 18

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RE: lacanche ranges part 19
Posted by: NancyUSA (My Page) on Wed, Mar 23, 05 at 12:01

Lacanche Ranges Parts 16, 17, and 18 can be found at the link below along with links to lacanche pictures, Art Culinaire's online brochure and reserve and other items of interest.
http://lacanche.blogspot.com/

Here is a link that might be useful: webite for archived lacanche threads

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RE: lacanche ranges part 19
Posted by: AnnaLeeF (My Page) on Sun, Mar 27, 05 at 0:20

OT - Probably belongs in Cooking, but. . . .
Since most readers of this thread own a French range or are entertaining the idea of having one, I wanted to recommend a book that I am reading: "French Women Don't Get Fat: The Secret of Eating for Pleasure" by Mireille Guiliano.
In this volume, the author explains the French philosophy concerning food, its preparation and presentation, contrasted to American cooking and eating habits. It provides some good food for thought; at least I think it is proving helpful to me in re-shaping a few attitudes about food as I attempt to shed 10 or 15 unwelcome pounds. There are recipes in the book, but I especially like the fact that my addictions to bread and chocolate are not considered evil or harmful, in moderation!
Please excuse the interruption - now back to the pleasures of buying, installing and cooking on a lacanche. . . .

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RE: lacanche ranges part 19
Posted by: kitchengirl (My Page) on Sun, Mar 27, 05 at 18:53

AnnaLeeF and others:
Is everyone okay with hearing a bit more on the topic of "French Women Don't Get Fat..."? While I am likely to want to purchase this tome, being in the same situation as AnnaLee in desiring to drop 5 kg, I'd love to get a little more advance info to guide me in the short-term!

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RE: lacanche ranges part 19
Posted by: goodfun58 (My Page) on Sun, Mar 27, 05 at 20:48

We are trying to hook up the Lacanche...I am hoping that someone else had the same problem and can give us a solution.
The burners will not stay on...after a while they light but
then after several minutes on they go out. Any ideas?
Thanks,

Sue

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RE: lacanche ranges part 19
Posted by: AnnaLeeF (My Page) on Mon, Mar 28, 05 at 7:53

My apologies to all. You are right, kitchengirl.
Goodfun, I suggest having your gas supplier's repair person out to evaluate and maybe calibrate the burners. I do believe something similiar happened to us in the beginning and the serviceman came right back out and made a small adjustment and we were off and running, but I am not certain of the cause.

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RE: lacanche ranges part 19
Posted by: orchidluvr (My Page) on Mon, Mar 28, 05 at 9:24

Kitchengirl, you are back! How was the trip?
I have to report in, now that a full, large, meal has been produced on my Cluny. I baked a Ham in one electric oven, while baking bread pudding in the other, while heating plates in the warming cupboard. I made green beans almondine on the top, along with herb/olive noodles, too. Everything worked great and the meal had rave reviews!

I do think that I need to adjust down the flame a bit on the simmer burner, I noticed that last week, I could not get the flame low enough when I was making something or other. Or maybe I just needed to try out the simmer plate. Next time.

All in all, I am very very pleased with the performance of my Cluny! I will report in soon with it's ability to bake bread.

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RE: lacanche ranges part 19
Posted by: AZdreamhome (My Page) on Mon, Mar 28, 05 at 10:29

Can anyone tell me about the chambertain/chateufneuf Lacanche models? I like the looks of them (larger oven?) and warming cupboard. If I get this model (gas), then I would get a separate single (electric) convection oven. Can anyone tell me more about them?
Also, are the warming cupboards "gas" also? If I import one, I'd like it to be all gas if possible. Thanks!

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RE: lacanche ranges part 19
Posted by: goodfun58 (My Page) on Mon, Mar 28, 05 at 14:40

Thanks for the tip AnnaLeeF...I will call the gas company today. I am so anxious to cook on it.

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RE: lacanche ranges part 19
Posted by: NancyUSA (My Page) on Mon, Mar 28, 05 at 19:06

The cluny is installed, some work is still to be completed...painting, moldings, tile

Here is a link that might be useful: Larger photo

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RE: lacanche ranges part 19
Posted by: AZdreamhome (My Page) on Mon, Mar 28, 05 at 20:36

Nancy -- the Cluny looks great! Love your woodwork/cabinets also. Have you fired it up yet?

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RE: lacanche ranges part 19
Posted by: orchidluvr (My Page) on Mon, Mar 28, 05 at 21:40

Nancy, it's just beautiful! Let us know how your first cooking experience goes!

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RE: lacanche ranges part 19
Posted by: AnnaLeeF (My Page) on Tue, Mar 29, 05 at 0:51

Nancy - looks like a lot of progress at last! I love that your Cluny is framed by tall windows on either side. What a beautiful focal point it makes. Thanks for re-posting your blog link on this thread.
AZdream: Up top, the Chambertin has 4 conventional burners grouped together along with extra surface area to the right. The Chateauneuf has 5 burners including the large center burner in roughly the same configuration as the Cluny, but with 4 extra inches of surface width, if that helps. Someone with a warming cabinet can tell you whether it is gas or electric; I am not sure.

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RE: lacanche ranges part 19
Posted by: pdxtrvlr (My Page) on Tue, Mar 29, 05 at 1:29

Dear Lacanche Lovers: I am becoming obsessed with this machine, and will make the 3-hr drive to Woodinville next week to see it in person. But I have a couple of questions for all you lucky folks who are using your stoves on a regular basis. One, do you get used to the placement of the knobs - all identical and in a row, giving no easy indication which burner they correspond to, and 2) does the upper towel bar get in the way, so you have to crouch down to see which burner you have in fact ignited?
As always, grateful for the amassed experience and amazing generosity of this forum!

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RE: lacanche ranges part 19
Posted by: anna_chosak (My Page) on Tue, Mar 29, 05 at 8:22

do you get used to the placement of the knobs
For the most part. I have been known to screw it up occasionally. I use the 12KBTU burner more than any other, so once in a blue moon I will adjust the electric oven knob instead (right next to it) if I have that on at the same time. But this is somewhat alleviated by the fact that the electric oven knob turns clockwise and the rest turn counterclockwise.

does the upper towel bar get in the way, so you have to crouch down to see which burner you have in fact ignited?

No, not at all.

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RE: lacanche ranges part 19
Posted by: Momto4Kids (My Page) on Tue, Mar 29, 05 at 9:08

ditto to what anna chosak said. You quickly get used to which knob is for which burner. They each have little pictures that indicate which burner goes with which knobs. You'll have them memorized before you even realize it. My WCs are electric...I don't know if they are available in gas.
Nancy...beautiful!! Just beautiful! And thank you so much for the page you created. I'd love to send you some pictures after I update mine.

Okay...stay tuned for those of you who have wanted to knock me upside the head about my angst over the backsplash...I'm having some "things" installed this weekend. After which, my backsplash is complete as far as I'm concerned...for now, anyway!! I hope I didn't just jinx my luck! Keep your expectations low, VERY low! There are so many things I'd love to be able to do, I just can't get myself over whatever it is that leaves me unsettled. (Anna...you must not have gotten my emails! Thank you. Thank you.) So come back next week and take a peak.

AnnaLeeF...I almost bought that book. Now, I will!
Deb

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RE: lacanche ranges part 19
Posted by: kitchengirl (My Page) on Tue, Mar 29, 05 at 14:11

Hi all,
First, AnnaLeeF: perhaps you misunderstood me: I was hoping for some MORE tidbits/motivation from your book, not less! But I understand if you think it isn't appropriate to discuss further here. Having just come back from Italy where I always overeat (only 1 day in France after all), I could really use the advice on how to embrace moderation!
downtower: Thank you very much for your history: it really makes me feel better. I am still "discussing" with Gregg at AC via email but hope to get my parts list settled and en route this week. I will be relieved when I no longer open the garage door and see my mangled instrument panel and towel bar... By the way, pdxtrvlr asked about the location of the towel bar, and apparently, its fundamental purpose, according to Gregg, the technical support guy at AC, is to prevent us from applying too much pressure to the burner knobs day to day, whose stems are the most delicate thing about the range, and also to "take the fall" and prevent major damage, as it did in my case. It is actually a "rub bar", masquerading as a decorative accent and towel bar! Okay, I'm getting boring.

Orchidluvr: I'm thrilled that you are now cooking! I would have thought that bread would be the first thing out of your ovens, but an evening meal is a bit more fundamental when you haven't had a full working kitchen for some time, isn't it? Have you done any cooking comparisons between your electric oven and your electric convection oven? Would love to hear your thoughts.

DeirdeLouisville: I made a brief effort to look for french ranges when I was in Grenoble, but only found the Godin, and not a comparable model at that. I'll just mention that from what I understand, Lacanche has a separate assembly line for its American range that is less mechanized and more hands-on than its European line, so while the ranges look the same, there are at least some technical differences "under the hood". I can understand your frustration, and most of us had the benefit of paying 2004 or earlier pricing, which was a bit nicer. The dollar is absurdly poor right now, which must factor into current pricing: in 2000, when we stayed for 4 months in Europe, the dollar was valued about 40% better against the euro than it is now.

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RE: Nancy's photo
Posted by: kitchengirl (My Page) on Tue, Mar 29, 05 at 14:16

NancyUSA:
Love your range placement and cabinets! That is exactly what I'd like to do IF I had a larger kitchen footprint -- standalone range with 'to the counter' cabinets flanking the range! Very handsome.

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RE: lacanche ranges part 19
Posted by: clafouti (My Page) on Tue, Mar 29, 05 at 16:59

Perhaps this would be of interest to someone...

Here is a link that might be useful: Seattle Lacanche Volnay/Vougeot on ebay

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RE: lacanche ranges part 19
Posted by: Sutton (My Page) on Tue, Mar 29, 05 at 21:34

NancyUSA - I was just at your house A WEEK AGO and by your picture, I see you've done so much since then! The hood and granite look fantastic. So jealous.
My Sully arrived a couple of weeks ago and is sitting in the garage. Hate going into the garage every day and looking at it, desperately wanting to take it for a spin. But I'm trying to be patient. Just a couple more months????

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RE: lacanche ranges part 19
Posted by: AnnaLeeF (My Page) on Tue, Mar 29, 05 at 21:52

"I'd love to get a little more advance info to guide me in the short-term!"
LOL, kitchengirl - I thought you were advising not to take up valuable thread room for book reviews when you needed more urgent help on the range info.
Quick points: Two big contrasts between us and the French:
1) They walk everywhere and we drive door to door. We need to get moving.
2) They make a ceremony of the table setting and serving, now borrowing the traditional American use of candlelight, present a very small portion for each course of totally fresh ingredients, then chew very slowly, savoring every bite. We grab bites of processed junk food, chewing as we multi-task on the run. When we dine at a restaurant in the states, as you know, the portions are now beyond enormous and we continue to eat beyond the end of hunger.

Her approach begins with eatting leek soup for the first 48 hours of your adjustment period to new eating behavior. Her leek soup recipe is satisfying and it has a diuretic effect to stimulate the first changes. Mostly the book is about sensible attitudinal changes and eating real food in more modest proportions. How many Krispy Kremes do we really need in a day, anyway? (My question.)

We have a little (very little) action tomorrow. Painter, stonemason and carpenter all coming in the morning! Maybe we will finish this endless remodel some day. The final moldings are going up on the kitchen mantle and two untrimmed end panels. We will agree on the painting plan for next week. The stonemason will prepare an estimate for the creating a stone fireplace, which we will then compare to reproducing a Batchelder fireplace with tile, or creating a paneled wood facade.

Deb - you think your backsplash decision has been long in coming - We cannot seem to agree on this fireplace so far, either in materials or proportion. Can't wait to see your unveiling! You do have a premier spot for your range.

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RE: lacanche ranges part 19
Posted by: Momto4Kids (My Page) on Wed, Mar 30, 05 at 6:43

low, low, low...Keep those expectations low! I intend it to be underwhelming! Just a few more days. I hope my "concept" turns out!

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RE: lacanche ranges part 19
Posted by: Pirula (My Page) on Wed, Mar 30, 05 at 15:00

Deb:
This, I cannot wait to see....

Ivette

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RE: lacanche ranges part 19
Posted by: kitchengirl (My Page) on Wed, Mar 30, 05 at 17:26

AnnaLeeF: Thanks for the additional details from your book; I hope to get to my bookstore to check it out in the next day or so. The leek soup sounds really good to me as Spring is here (whether it is the whole meal -- or the first course!).
And what is a Batchelder fireplace? Will this be an additonal "oven" or for ambience and cosiness?

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RE: lacanche ranges part 19
Posted by: AnnaLeeF (My Page) on Wed, Mar 30, 05 at 22:14

kitchen girl:
More OT - the Batchelder fireplace was popular between 1910 and 1930, beginning in California bungalowes and spreading across the country, using original tiles designed by Earnest Batchelder. His designs captured the Arts and Craft spirit with engraved images, many of nature and whimsical deer and rabbits. My kitchen and family room are all one L-shaped space and the main fireplace (whose facade we removed in December) is visible in the same glance as the Cluny and the backsplash. I thought reproducing a Batchelder in a compatible/complimentary color range would bring in some eclectic charm. The Tile Restoration Center in the Seattle area makes the tiles and uses select local distributors around the country. You can find copies of the original Batchelder layouts or have a new layout designed for your space.

Here is a link that might be useful: Batchelder repro

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RE: lacanche ranges part 19
Posted by: pamela1 (My Page) on Wed, Mar 30, 05 at 22:44

AnnaLee--
That is absolutely beautiful. I'd recreate it just as in the photo. I can just see it over the range.
Pamela

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RE: lacanche ranges part 19
Posted by: Momto4Kids (My Page) on Thu, Mar 31, 05 at 9:09

AnnaLeeF-
That's beautiful! I think it would look fantastic!
Well, I jinxed it. My installer was supposed to come this morning. He has car trouble and has to reschedule for an "unspecified" date. Bummer! Now it gives me time to worry! I had found two black wrought iron French scroll racks that I wanted to put on either side of the hood. I could then put some of my French pottery on them. Then I was going to have a tile clock hung by the pot filler and a big mustard-yellow platter hung toward the other end of the range, leaving the rooster wrought iron doormat in the middle just where it is.

Makes no sense does it! Oh why did he have to have car trouble!

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RE: lacanche ranges part 19
Posted by: pamela1 (My Page) on Thu, Mar 31, 05 at 10:24

Deb--I can picture that, and I think you're on the right track. You have such a large expanse behind the range, I don't think plain tiles, no matter how beautiful they are, will do anything to add the detail and interest you're looking for. I'm guessing that's why nothing turned you on, short of some really amazing tile mural or such. And putting some "weight" on the walls may balance the range on the bottom. Sounds right to me.
For the same reason, I was going to hang some of my copper pots on the wall behind the range, with a good lid rack for the great lids which have iron rooster finials, but I decided to leave the tall colorful vent on the back of my range which has sort of become a point of interest. I ended up tiling-in spice can and utensils niche/shelves on the side walls inside the mantel surround. Now, there's plenty going on!

Maybe your guy'll still make it today...probably tomorrow???
Pamela

P.S. Plz say a little prayer for safe passage for me. I leave for Egypt on Sunday. Ivette and I will pop in here together to say hello. I don't know what has me more excited--seeing Egypt or meeting her at last! Clearly, both!

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RE: lacanche ranges part 19
Posted by: Zolablue (My Page) on Thu, Mar 31, 05 at 11:31

Goodfun, we had no problems with our burners but we did go to the link provided to adjust them. Did you do that yet? This may be all you need to do.
pdxtrvlr - I don't even have to think about knobs and how they relate to the burners. It becomes second nature. The bar isn't any problem being a barrier either. You're lucky you can go in person to view the Lacanche before buying. Have fun!

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RE: lacanche ranges part 19
Posted by: kitchengirl (My Page) on Thu, Mar 31, 05 at 12:49

AnnaLeeF: The Batchelder fireplace is lovely -- please keep us up on which way you go with your fireplace surround -- the completely tiled FP really gives a hand-crafted, warm/homey/hearth sensibility in an American, rather than European vein (IMHO). If you go with stone (you mentioned the stonemason), might you go with little cobbley blocks that color reference your Cluny's backsplash? I'm afraid I'm thinking more "Under the Tuscan Sun" than Burgundian here...
I think these complementary design decisions are sometimes the toughest: you readily decide on your basic look, and then must make a whole raft of decisions that can make one's design more in a certain vein, or more eclectic... or are these only MY issues?!

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RE: slightly OT stuff
Posted by: kitchengirl (My Page) on Thu, Mar 31, 05 at 14:20

Pamela: Have a super exciting trip, and please give our regards to Ivette! I'm sure she's looking forward to having a stateside visitor, too.
ZB: Glad to see the old regulars still popping in. How is your gorgeous kitchen coming?
(Wish I could address AnnaLeeF by initials b/c uppercase/lowercase combos are more difficult to type, but ALF seems to be completely innapropriate...)

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RE: lacanche ranges part 19
Posted by: AnnaLeeF (My Page) on Thu, Mar 31, 05 at 14:42

Thanks for the positive input on the FP, everyone. I really respect your opinions. I've gotten a design and quote from Mission Tile West in CA, an authorized retailer using the Batchelder repro tiles and am waiting for some color samples. The specific design I linked to may not end up as our exact design, but would be in that vein to work with our scale & proportions. And yes, if we go with stone, it should speak to our backsplash & also reference the exterior stone wall which can be viewed from the adjacent windows. Orange tumbled yellow travertine is another good material for it, but would present a very flat look in contrast to relief tiles or stone. We have a tall stone fireplace in the living room, so it might be nice to use a different material like tile in this space. KG - I know the style mix issues and I am not trying to create a purist look. My DH is running from rooster images! He thinks these areas of hearth and warmth should be equally reminiscent of a Greek taverna, a Tuscan kitchen, a Burgundian bistro or a New England farm. Is that too confusing? Thanks again!
Pamela, go safely and enjoy! How very exciting! What fun you will have with Ivette!

Deb - love your thinking of texture and 3 dimension. It will all come together soon.

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RE: lacanche ranges part 19
Posted by: kitchengirl (My Page) on Thu, Mar 31, 05 at 14:56

AnnaLeeF: Mission Tile West is just the resource I was thinking of when I checked your link on the Batchelder FP -- it is a gorgeous shop, specializing in Craftsman and hand-made tile, run by a high-school classmate of my sister-in-law. Re. the stone option, I was thinking of Tuscan-style, more or less evenly-sized cobbles that have a good bit of yellow-orange in them, rather than 2-dimensional tiles -- what you think of when you imagine Tuscan farmhouses. Whichever direction you go, I'm sure it will be lovely, as all the choices you've made for your kitchen have been.

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RE: lacanche ranges part 19
Posted by: Momto4Kids (My Page) on Thu, Mar 31, 05 at 16:48

Pamela and Ivette...have a great time! I'm envious! Pamela, post some pictures!

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RE: lacanche ranges part 19
Posted by: AnnaLeeF (My Page) on Fri, Apr 1, 05 at 22:56

kitchengirl, try typing annalee only, no caps, no final F; it should go faster. Glad to hear the endorsement on MTW; they have been very helpful long distance.
Sutton, what color is your Sully?

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RE: lacanche ranges part 19
Posted by: Zolablue (My Page) on Sun, Apr 3, 05 at 14:24

Oh, darn, Pamela, I meant to say have a safe trip. Ivette told me you were coming and you must be so excited. Hubby and I were seriously contemplating going there this spring but we just have so many things going on here we can't get away just yet. You guys will have a great time and as I've already met Ivette I can tell you she's super. We'll be thinking about you both having a great time! (Walk like an Egyptian! :o)

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RE: lacanche ranges part 19
Posted by: AZdreamhome (My Page) on Sun, Apr 3, 05 at 20:42

I put a post over in the Kitchens forum I'd love feedback on from the Lacanche folks. I'll probably end up with a Lacanche Volany or Chateauneuf (not the Chambertain as noted in my Kitchens post). But need help with my separate oven placement. The Lacanche will be the centerpiece of the kitchen, of course and I do not want other appliances competing for attention.
Thanks!

Here is a link that might be useful: My post in the Kitchens forum

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RE: lacanche ranges part 19
Posted by: dreamhaus (My Page) on Sun, Apr 3, 05 at 22:02

AZ dream home, I am in a very similar quandry. I am considering the Volnay and a separate Wolf or Gaggenau electric oven. But where to put it? I am still considering the Wolf DF because of this dilema. Ideally I would like the separate oven to be at counter height. But, like you, I would like to hide it. You have a great spot behind the door to the patio. You would have a landing area to the left of the oven and could even get a side opening Gagg. It would not be a focus point there, yet would work in your kitchen traffic pattern. You have a great floor plan!! good luck!!

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RE: lacanche ranges part 19
Posted by: AnnaLeeF (My Page) on Mon, Apr 4, 05 at 1:02

dreamhaus & AZdreamhome,
Just wondering about a different option - why not order a Sully with a gas and an electric oven instead of the Volnay or Chateauneuf? You could also add a warming drawer with a subtle paneled front nearby instead of the warming oven option.

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RE: lacanche ranges part 19
Posted by: AZdreamhome (My Page) on Mon, Apr 4, 05 at 11:06

dreamhaus -- great idea. Someone else on the Kitchens forum said if I go with a black Lacanche to look at the Viking oven in black. My only fear with having the range and oven on the same wall is two cooks bumping into each other.
OTOH, AnnaLeeF has a point about the Sully. This is something I also was thinking about but instead was thinking Cluny + Warming Cupboard. I love the Lacanche warming cupboards over a warming drawer. Not sure why but I do. The other reason I like the Cluny+WC is it will make the range (which is our focal point) more substantial. Still working on hood options...that's another topic.

I love getting everyone's input! Thanks!

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RE: lacanche ranges part 19
Posted by: Momto4Kids (My Page) on Mon, Apr 4, 05 at 11:41

AZdreamhome...
I have the WC vs a separate WD. I had a WD in my last house and loved the function. However, now that I have these WCs, they're even more useful. I can get much different-sized (i.e. bigger, taller) pots and pans in them. So, having had both, I definitely prefer the WC over the WD.
My Sully has a gas oven and the electric/convection oven, so I feel I have the best of both worlds. The Sully +1 or the Cluny +1 are great options! I don't think the range and oven being together is a problem for two cooks. You'll have plenty of room with the burners to have flexibility to spread about and manuever around. The oven activity will generally be in and out and not a lot of hovering about. Just my $0.02!

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RE: lacanche ranges part 19
Posted by: AnnaLeeF (My Page) on Mon, Apr 4, 05 at 19:39

Good idea, Deb.
I should have mentioned the Sully + One (or Two). Your kitchen does not seem to be either in the Gallery or in Nancy's blogspot link above. Why don't you provide another link here to your installed range for potential buyers. Tricky way to get you to show us your new backsplash! Actually, if it is not ready for unveiling, we would be satisfied just seeing that glorious kitchen once again in the original photos.

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RE: lacanche ranges part 19
Posted by: CamNewMexico (My Page) on Mon, Apr 4, 05 at 20:04

Hello, Everyone.
This is my first post to the LaCanche threads. I'm just sorry I haven't been around for threads 1-15. I just found AbqMom's post this morning on thread # 16 and I would dearly love to get in touch with her so I can see her Burgundy LaCanche right here in Albuquerque, New Mexico! I can't believe it!.

So, please help this newbie with sending email to a member.

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RE: lacanche ranges part 19
Posted by: AnnaLeeF (My Page) on Tue, Apr 5, 05 at 0:21

CamNewMexico,
I checked back to her posting in Thread 16 and she did not elect the "E-mail me" option, so there is no way to directly contact her from here as far as I understand.
She is registered on the Frenchranges.com forum and accepts mail there. The other avenue is to contact Art Culinaire and ask them to connect you with an owner near-by.

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RE: lacanche ranges part 19
Posted by: Zolablue (My Page) on Tue, Apr 5, 05 at 13:14

Geez, Louise! Nancy USA, I did not realize until just now that you have created such a great Lacanche info website. That is so helpful for new people to read old discussions and see photos, etc. That's so nice of you to do.
I have all the old Lacanche threads starting from the beginning if you're interested in posting those. I think I may be missing only one part but someone else here must have it. On the other hand there is a TON in those old threads - some pertinent and some not - so wondering if it would be too much to wade though.

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RE: lacanche ranges part 19
Posted by: CamNewMexico (My Page) on Tue, Apr 5, 05 at 14:27

Hey, Zolablue,
I would love to plow through some of the older threads. I only go back to Nancy USA's archived to #16....for which I am very grateful.

You are all so very seductive about the LaCanche and now I would just love to know what else you have all written about them. I'm in New Mexico and am far, far away from being able to see one....but then, I suppose almost everyone
is.

I have now become so enamored with that luscious color that the Wolf range looks so plain and commercial....yet it is so very expensive, almost in the LaCanche range from AC.

Since I am lazy and spoiled, my only concern is the necessity of using oven cleaner again.

I love this forum.

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RE: lacanche ranges part 19
Posted by: AZdreamhome (My Page) on Tue, Apr 5, 05 at 14:54

I also greatly appreciate Nancy's efforts! And would also love to see the older (than #16) Lacanche threads. Does anyone know of anyone in the Phoenix/Tucson area that has a Lacanche. My DH and best friend (designer) think I'm nuts to try to import a Lacanche sight-unseen (but they know me well and once I'm determined to do something...watch out). I won't do it until I have my plumber and electrician on board (and I guess I should check in with the Township also (like VeduZu did).
But it sure would be nice to see one of these in person. Since we will not be purchasing from AC, I don't feel it's ethical to contact them for a customer reference.

Thanks!

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RE: lacanche ranges part 19
Posted by: Momto4Kids (My Page) on Tue, Apr 5, 05 at 16:32

I promise to deliver some updated pix later this week! My installer is going to try to come over on Thursday and get my things hung over the range.
Then toward the end of the month, the builder's folks will be back with the remaining appliance panels, etc, etc. But, I'll post new range pix hopefully before the weekend is here. I'll send pix to Nancy, too.

Yes, even though I've probably been through a lot of the threads, I'd love to see them again!

Sight unseen...it's a funny thing, but I did it, too! I am so happy I took the leap of faith and I owe it to the returning folks on this long-lived topic! Hopefully, I can return the favor with my experiences.

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RE: lacanche ranges part 19
Posted by: AZdreamhome (My Page) on Tue, Apr 5, 05 at 16:45

I also wonder when the first Lacanche thread was started here? #1?

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RE: lacanche ranges part 19
Posted by: CamNewMexico (My Page) on Tue, Apr 5, 05 at 19:27

AZdreamhome,
For some reason, after reading about how much everyone seems to love their range, I'm less worried about the sight unseen part. My husband, of course, thinks I'm insane and seems to go deaf when I mention it. He doesn't take it seriously yet.

I would love, however, to see AbqMom's burgunday LaCanche right here in town...if I can figure out how to find her. I found her post on#16 and the links are dead.

Do I just click her name on her page to send and email to her? And where is my mailbox? I would love it if someone could help me out here. I can't seem to find the info in help, etc.

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RE: lacanche ranges part 19
Posted by: AZdreamhome (My Page) on Tue, Apr 5, 05 at 20:16

CamNewMexico -- when you want to email someone click on the "My Page" button next to everyone forum name. Then if the user has enabled it, you can send them an email anomymously (you don't have to know their email address ....they do not give it out). If they choose, they can then respond to you directly in email. It would be good to list your email address in the email you send them just in case.
On the Lacanche issue, my DH and I had "words" about it today. He thinks I'm absolutely nuts to be considering this "French" (he also has issues with France so this is a partial explanation) range that will "only have lots of problems and who will fix it?" I have told him we will not be ordering it until I have met personally with our plumbing company and our electrician to make sure they are on board with it. I also need to make sure it meets code because the building inspector for our Town is strict. I will probably buy one sight unseen if the above stated conditions are met. I will be importing it directly from an online supplier in the U.K. (per VeduZu's instructions).

I too would love to "pet" the machine myself! LOL!

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RE: lacanche ranges part 19 (2)
Posted by: AZdreamhome (My Page) on Tue, Apr 5, 05 at 20:18

CamNewMexico -- oh, if all else fails on my Lacanche purchase (can't get all the stars/planets to meet up just right), we'll be going with the Wolf Duel Fuel Range instead (48"). But I won't be nearly as happy...I think.

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RE: lacanche ranges part 19
Posted by: CamNewMexico (My Page) on Tue, Apr 5, 05 at 20:30

AZ...
My alternative is the 36" Wolf Dual Fuel...and I've been reading the painting Bluestar threads.

What if I paint the oven door of the Dual Fuel...terra cotta?

Thanks for the help with the email problem. I realize I haven't enabled mine and perhaps she hasn't either.

So happy to be here with those of us who "relate" to our appliances. Just talked to a friend who thinks appliances should be turned on and off and do as they're told. Didn't get it at all. Poor dear.

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sales?
Posted by: KLB_2000 (My Page) on Wed, Apr 6, 05 at 22:13

I just got email notification from Art Culinaire that the color upcharge is 1/2 price thru the end of April. I'm curious, since I haven't been on their email distribution list for very long, how often do they have "sales" like this? And what kind of sales do they have (i.e., is there ever a nice "xx% off all ranges" sale?)

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RE: lacanche ranges part 19
Posted by: Momto4Kids (My Page) on Thu, Apr 7, 05 at 13:32

KLB 2000--can't answer you specifically. I don't think they have sales very often. I'm not sure. Hopefully, someone else will chime in here.
Now...what you've all been waiting for...okay, THAT'S a little dramatic! Here's my range alcove. It's blurry and the lighting is not good. I can't figure out my new digital camera! Argh!! But here it is for now. My installer just hung up the shelves and I'm just playing around with organizing them. Just wanted to take a quick shot and see what you think. It'll all change at least once! Here it is for now...

Here is a link that might be useful: Lacanche Alcove

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RE: lacanche ranges part 19
Posted by: AZdreamhome (My Page) on Thu, Apr 7, 05 at 15:56

Momto4Kids -- Wowsa, wowsa, wowsa! It looks STUNNING! Is it operational yet? It sure looks great! I also like a lot of your accessories....copper tray, pig, rooster. Are you using the rooster in (or on) a backsplash?
Sully+2: Is this Sully + warming cupboard + another warming cupboard or extra storage cupboard? Can you tell me the width of the whole thing? Thanks and enjoy! :-)

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RE: lacanche ranges part 19
Posted by: NancyUSA (My Page) on Thu, Apr 7, 05 at 19:11

To all here, thanks you all for your kind comments.

orchidluvr:
I have used the Lacanche sparingly ( only water on 1st floor is in the bath). I roasted a turkey and lamb, the lamb was perfect, the best I've ever done (family input here)

Sutton:
It was great that you were able to come over, I especially enjoyed you're little guy, Quinn. Progress seems to come in fits and starts, but we are getting there. Please call if you would like to bring your husband over.

Momto4kids:
I would be happy to put your updated pictures on the Lacanche website

Zolablue:
If you could email the previous threads to me I will post them. I think people would like all the content.

And anyone else who has information they would like save on the Lacanche website, please send content to:

lacanche@gmail.com

A couple of other points I would note:

As mentioned upthread the links do "break" when copied and pasted so if you want a link to 'show' when archived in the Lacanche website please include it in the body of your post as well as in the link section provided by That Home Site.

I put an tracker on the main page of the Lacanche website, just thought I'd mention it has had over 1200 hits since I created it in late Feburary.

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RE: lacanche ranges part 19
Posted by: Momto4Kids (My Page) on Fri, Apr 8, 05 at 13:33

AZ...Yes, Sully +2...I have 2 warming cupboards. It's 84" in length. I have a gas oven, electric convection oven, the large tradition hob burner over the left WC, FT in the middle and stainless steel top over the right WC. The other burners are the "typical" ones. BTW, after much consultation with VAH, I ended up with two 42" VAH liners (they recommened this) vs one custom 84" liner.
Oh yes! Operating! We've been in our house since Thanksgiving. I've had a ball cooking. It's a very powerful range that can also handle the delicate things. I love the set-up. We had a "Virtual Dinner" (with the folks on the Cooking Forum) and I had at least 4 cooks actively cooking. What a pleasure it was!

You'll enjoy the Lacanche.

Here is a link that might be useful: Wide Shot of Kitchen

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RE: lacanche ranges part 19
Posted by: AZdreamhome (My Page) on Sat, Apr 9, 05 at 0:01

Momto4Kids -- thanks so much for your info. Your kitchen is truly beautiful. Your layout is one of the first that I've seen that is somewhat similar to ours. We will also have a range at the end (as our focal point). Your Lacanche is stunning! We will also have two islands (both 6' x 4' which is a different than yours) and have the sink on a perimeter wall looking out into backyard. We will also have a fireplace at opposite end of Great Room (opposite range) but there is quite a distance between the two ...even though I see them anchoring each other. We will have a great room whereas you have the dining room (with FP). I was so excited to see your photos. Here is our layout:

Do you like having the two islands instead of one large center island? If so, what are the reasons you like it? I know, I know, kind of obvious but would still like to hear your reasons. Thanks for the info!

P.S. What do your friends/family say when they see your "unique" range? I can only imagine? Do they immediately ask you who makes it? or something else?

P.S. We broke ground on our new home today...finally!

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RE: lacanche ranges part 19
Posted by: Momto4Kids (My Page) on Sat, Apr 9, 05 at 10:41

AZ- I just sent you an email because I realized I was getting way too OT here. So let me know if you don't get it!
I will add to all...my builder just told me the other day that the County inspector almost didn't pass the house becuase of the range. He couldn't believe it wasn't a commercial range. My builder apparently had to "work him over" and finally insisted a commercial range would be SS and not a color! Some of you may remember I originally planned to get SS! The black is an overall better fit and worked to my favor, too!

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RE: lacanche ranges part 19
Posted by: abqMOM (My Page) on Mon, Apr 11, 05 at 2:47

Hi all. I have been off the threads for a while. CamNewMexico, I sent you an email with my info to arrange a viewing. I am out of town - my mother is ill. I will be back in Albuquerque later in the week. Hope to hear from you soon!

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RE: lacanche ranges part 19
Posted by: CamNewMexico (My Page) on Mon, Apr 11, 05 at 11:42

AbqMom
I am so sorry about your mom, but I am very happy to hear from you. I would love to see your range some day, so I'll wait to hear from you. I'll activate my email, since I don't think I did. So check again when you get back.

I keep placing the burgundy Cluny in my cyberkitchen and it looks gorgeous.

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RE: lacanche ranges part 19
Posted by: VeloDoug (My Page) on Thu, Apr 14, 05 at 10:21

We just received an email from Steve Wick at AC saying that our Cormatin left the factory and should be here in about two weeks.
We're still undecided about putting it in the old kitchen right away so we can start enjoying it, or keeping it safe in the corner of the dining room until the new kitchen is done. Since there will be some construction activity in the dining room too, which will necessitate moving the range around, I'm inclined to put it in the kitchen now.

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RE: lacanche ranges part 19
Posted by: Momto4Kids (My Page) on Thu, Apr 14, 05 at 11:17

Oh, put it in the kitchen right away! It would be pure punishment to have it there and not use it!

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RE: lacanche ranges part 19
Posted by: NancyUSA (My Page) on Fri, Apr 15, 05 at 0:43

Lacanche Range threads parts 1 though 18 are now available at the Lacanche website.
Zolablue has saved them all. She kindly emailed them to me and they are now posted at

http://lacanche.blogspot.com/

The first post in Part 1 is dated Jun 27, 2002.

Here is a link that might be useful: Website for archived threads and other info

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RE: lacanche ranges part 19
Posted by: NancyUSA (My Page) on Fri, Apr 15, 05 at 2:08

AnnaLeeF,
Momto4kids link to her kitchen pictures is on my website, it just was poorly labeled. It was the first kitchen I put up actually. I have retitled the post so you should be able to find it easily now.

This is on the assumption that "Deb" is Momto4kids

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Art Culinaire reserve
Posted by: NancyUSA (My Page) on Fri, Apr 15, 05 at 2:29

KLB_2000,
Art Culinaire has what they call a reserve, which seems to be ranges already built or in stock. The prices on these reserve ranges are better I think than a general order.

There are currently 10 ranges in the reserve.

here is the link

http://www.frenchranges.com/reserve.mv

Here is a link that might be useful: Art Culinaire reserve

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RE: lacanche ranges part 19
Posted by: AZdreamhome (My Page) on Fri, Apr 15, 05 at 18:38

Thanks to Zolablue and NancyUSA for posting the older Lacanche threads. I really appreciate it!

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RE: lacanche ranges part 19
Posted by: bnicebkind (My Page) on Sat, Apr 16, 05 at 12:27

Did you see the new lime green lacanche? what a fun color!

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RE: lacanche ranges part 19
Posted by: AnnaLeeF (My Page) on Sat, Apr 16, 05 at 18:59

Where is the Lime Green to be seen?

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RE: lacanche ranges part 19
Posted by: AZdreamhome (My Page) on Sun, Apr 17, 05 at 0:08

If you were to order a Lacanche from AC and needed it by November, when should you order at the latest? This is assuming it is not a "reserve" and it has to be ordered from France, shipped, etc. I was assuming I had all the time in the world and then it dawned on me November is only seven months away (still sounds like a lot) but I don't want to be foolish either.
I'm still debating between a Veogeot (plus a separate single 30" electric/convection oven) or a Cluny+1 (1400). In a perfect world it would be a Sully+1 (that is the only Lacanche oven that has convection, right?). But since I'm going the "safe" UL-listed route (AC), I cannot justify the cost of the Sully+1!

I'm also going to Vegas next month to 2005 Kitchen & Bath show and don't want to finalize anything until after I go to that show (May 10-11th).

Thoughts? Thanks!

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RE: lacanche ranges part 19
Posted by: kitchengirl (My Page) on Sun, Apr 17, 05 at 2:20

Hi all,
I'm eager to see the Lime Green, too!
AnnaLeeF: I have been reading Mireille Giuliano's book for the last couple of weeks -- thanks for the useful late winter suggestion! I didn't realize when you first mentioned her name that she was the CEO of Veuve Cliquot USA; I had clipped a few of her recipes from a decorating magazine a few years ago, and did not remember her name. I haven't done the leek soup, but she has motivated me to enjoy a few bites of something rich and then say "that's enough". She offers some neat, easy recipes to do during the week, also.

Orchidluvr: Where are you?! I hope your kitchen is just about done and looking gorgeous! Please give us an update.

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RE: lacanche ranges part 19
Posted by: VeloDoug (My Page) on Sun, Apr 17, 05 at 9:11

AZdreamhome:
We ordered our Cormatin on January 27. It left the factory last week. If there are no surprises we should have it by the 27th of April. A total of three months.

Any Lacanche range can be ordered with an electric convection oven (or even two of them). The other choices are gas and conventional electric.

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RE: lacanche ranges part 19
Posted by: CamNewMexico (My Page) on Sun, Apr 17, 05 at 13:27

AZDreamhome,
I'm going to the K&B show in Vegas, too. Will Art Culinaire be there?

I like your choices of LaCanche and will call my Albuquerque confrere today to set an appointment to see her burgundy Cluny (I think). I'll be sure to report back.

We broke ground Thursday after three long years. I've waited so long that I put it in the back of my mind and the excitement is gone. Maybe it'll come back when it starts rising from the ground.

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RE: lacanche ranges part 19
Posted by: AZdreamhome (My Page) on Sun, Apr 17, 05 at 17:15

Thanks VeloDoug -- this gives me some frame of reference.
CamNewMexico -- Congrats on breaking ground-- yeah!! Have fun checking out the Lacanche. Tell us all about it, k? I don't know if AC will be at the K&B Bath show. They are not listed under Exhibitors. I plan on calling them this week and will ask the question. Wouldn't that be cool?

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RE: lacanche ranges part 19
Posted by: Andrea345 (My Page) on Sun, Apr 17, 05 at 21:52

okay, I was in love with the LaCanche, was willing to buy from Art Culinaire to get the support, but what's up with them? I live in the Seattle area. All I want to do is see their product. I've left voice mails. I've sent emails & nada, niente, zilch, zip. I get their pretty emails & brochures, but don't these people return a call? My husband was (is?) willing to back off the Blue Star b/c it does meet his minimum BTU requirement on one burner, but only if the baking in the ovens meets my needs. That, I'll have to see to believe. I've had too many bad bad ovens. We love the styling. We love the colors. But this company has me at my wits end. I want to see the ranges. I want to see them cook. I want to find out how hard it is to get service & parts replaced / repaired. I want to know the repair history. What's up?
If I have to fly to LaCanche, I won't be buying from Art Culinaire. That's for sure. Will they only deal with designers, or do I need to send my credit report? They've taken someone who was willing to throw caution to the wind & brought out my cranky side. This is not a good sign of a company I want to over-spend with.

-a

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RE: lacanche ranges part 19
Posted by: AZdreamhome (My Page) on Sun, Apr 17, 05 at 22:10

Wow! Andrea, I was going to call them myself this week and now I don't know what to expect. I've heard from so many on these boards that once you do talk to them they will spend quality time with you answering your questions and will provide customer references. So it does sound like your experience is the exception to the rule. But, having said that, I hope the customer service isn't on a downtrend...
Don't they have a showroom somewhere in the Seattle area for you to go visit?

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RE: lacanche ranges part 19
Posted by: KLB_2000 (My Page) on Sun, Apr 17, 05 at 22:51

Andrea, I also live in the Seattle area, and did make the drive up to Woodinville one weekend to check them out. They seem to be a little more focused on their wine business than their range business, as least on the weekends. The one woman who was working there really couldn't tell me anything at all about the ranges (really--nothing! I definitely knew more about the ranges than she did. But I'm sure she knew a lot about the wine!). After she was unable to answer a few questions, she advised me to call or come in during the week, when other people were working.
I'm sure they provide great service and all, like most people on this site have said, but I left with the impression that importing Lacanche ranges is just one of several side businesses for them, almost like they are providing a community service by importing the ranges at all (and I actually don't mean that to sound snotty! Kind of like those few wonderful independent bookstores that used to import British books, back in the days before amazon.uk--sure they charged a bit more for them, but where else could you get them? But I digress.)

Anyway, it is a shame that there aren't additional US distributors to drive the prices down to levels in line with what we see on the UK appliance sites. Maybe Lacanche doesn't really want to sell many ranges in the US? If they do, I'm not sure their exclusive set up with Art Culinaire is the way to go about it. (I'll bet AC are NOT at the Las Vegas convention, for example)

All that said--the ranges on display in their showroom were very very pretty, and I still haven't given up on the Cormatin, at least not entirely!

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RE: lacanche ranges part 19
Posted by: pamela1 (My Page) on Mon, Apr 18, 05 at 3:29

All these French ranges importers carry and sell these like its a side business. Very frustrating! AC was lovely to me and sent me literature, and when I said I wanted to see a U.S. version (to see how it differed from the Euro model), they said Stan was going on vacation and would be back to me in two weeks! By then, I had moved on. And the French companies want exclusive representation. That's why AC told me they lost the Morice line, which they had first before Lacanche.
The company importing my Morice responded to my calls, nicely, but were a bit indifferent. And when the main guy was out, no one else could really help me.

So it must be very small business for them all, overall. I guess we just have to accept this "renegade" type of trailblazer...
Pamela

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RE: lacanche ranges part 19
Posted by: Momto4Kids (My Page) on Mon, Apr 18, 05 at 6:27

I think they are a relatively small business. I usually ask to speak with Stan. If I don't get him, I ask if he is out of town and when it might be best to try him back. I emailed him a little over a week ago and I got an "auto-response" that he was out of town. Tom is around, but I think Stan is primarily the one to talk to and he can make arrangements to have you visit a nearby range.
I'm sorry you had trouble getting through...call back, though. It will be worth it.

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RE: lacanche ranges part 19
Posted by: ahne (My Page) on Mon, Apr 18, 05 at 16:03

Thank you all for introducing me to the wonders of a Lacanche range. It was love at first sight, and then seeing Momto4kids' gorgeous Sully +2 in person made me even more sure I wanted a Lacanche.
So... our kitchen renovation hasn't even started yet, but we're the proud owners of an ivory Vougeot. Now the real fun begins.

Living vicariously for now,
Andrea B.

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RE: lacanche ranges part 19
Posted by: AZdreamhome (My Page) on Mon, Apr 18, 05 at 16:38

Hi Andrea -- congrats on your purchase! Did you buy your Vougeot via the AC reserve? I just noticed a sold sign on the ivory Vougeot.
I'm hoping a Cluny+1 (black matte) pops up on the reserve (with one convection oven, one gas oven, Classique) so I don't have to pay for shipping. Probably dreaming...

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RE: lacanche ranges part 19
Posted by: AnnaLeeF (My Page) on Mon, Apr 18, 05 at 16:55

Welcome, Andrea (ahne)!
Yipee! An Ivory owner! I think that color is really cool, so I am delighted to see it go into play. Good luck on the road ahead, Andrea. Lots of back forum information is available, courtesy of Nancy who created the archieves in the blogspot and contributions from Zolablue who has saved all the old threads.
KLB & Andrea345: This French range thing doesn't seem to happen on the American schedule of instant gratification. AC a very small operation. One thing that remodeling has taught me is that some things happen on their own schedule, whether that is our wish or not. This particular product is excellent and is worth a wait. That said, AC should be able to inform you of when to expect a return contact.

Kitchengirl: good reading - glad you are also enjoying it.
Pamela1: so glad you are safe and sound! How is your Morice performing?
Doug: Glad to hear your range is set for delivery next week. What excitement!

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RE: lacanche ranges part 19
Posted by: ahne (My Page) on Mon, Apr 18, 05 at 17:07

HI AZdreamhome --
I did snatch up that Vougeot from the reserve listing. I shared your dream of a black Cluny 1400, but alas my kitchen plans did not allow it. Not that I don't adore the Vougeot.

Good luck checking the reserve, I got a bit obsessed and checked it twice a day.

AnnaLeeF -- thanks for the warm welcome. I'm sure I'll be hitting everyone up for the 'real' information when the time comes.

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RE: lacanche ranges part 19
Posted by: Momto4Kids (My Page) on Mon, Apr 18, 05 at 17:13

Andrea!
I am soooo happy for you! I wondered what you had decided and was hoping to hear from you!
That ivory color is delicious! It'll be beautiful in your newly remodeled kitchen, I'm sure!

Congrats!
Deb

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RE: lacanche ranges part 19
Posted by: goodfun58 (My Page) on Mon, Apr 18, 05 at 17:28

Andrea,
You are so lucky to get the warming drawer too. I bet you are going to really enjoy this range.

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RE: lacanche ranges part 19
Posted by: ahne (My Page) on Mon, Apr 18, 05 at 18:35

Hi All --
Deb --- seeing your gorgeous range [and kitchen] really solidified my resolve to figure out how to get a Lacanche.

Now onto the neverending debate of marble v. soapstone. I know I can't go wrong, and maybe I'll just do both.

Goodfun - The warming cupboard was a must-have, so I'll be buying an electric wall oven to get that second oven. And while the ivory wasn't in the works if I bought a range to order, it's positively cream-alicious at half price.

Any other ivory owners out there care to share pictures?

Cheers!
Andrea

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RE: lacanche ranges part 19
Posted by: bnicebkind (My Page) on Mon, Apr 18, 05 at 18:37

I saw the lime green in the April/May? magazines last week. I do not know which one, as I spent an hour going through home magazines studying backsplashes, bathrooms, and decorating. it may have been one of the British home magazines, as i looked at a few of those too. I must say, that lime green may have done it for me, as i really like lime! But I have already ordered a Wolf, and (ONLY) because ALL burners went low or high, and did the double wall ovens, and my kitchen cabinets are already made... however, lime is the one color that may have done it!

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RE: lacanche ranges part 19
Posted by: CamNewMexico (My Page) on Mon, Apr 18, 05 at 19:09

Andrea,
Congratulations on your decisiveness. I still wallow in indecision, but almost want to take the leap that you've made. Just use the Nike solution!

I still waver over the non-self-cleaning ovens, but my friend who cooks all the time said she used her Viking gas oven for roasting and her convection wall ovens for baking. It wasn'

Lacanche Part 20

2005-05-15T20:17:00.000-07:00

Lacanche Ranges Part 20

Lacanche range part 20
Posted by gymnsocr (My Page) on Thu, Apr 21, 05 at 9:10

I want to know what vents you have. I just purchased a black cluny
from the reserve list and want adequate ventilation. I haven't seen a
stainless unit I like so I will probably use a wall mount liner but
they don't seem that deep.
Please help, the cabinet guy need my dimensions.

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Follow-Up Postings:

RE: Lacanche range part 20
Posted by: claybabe (My Page) on Thu, Apr 21, 05 at 9:52

Ventahood makes a black, 9 or 18 inch (height) hood in all sizes, so
maybe a 42"?

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RE: Lacanche range part 20
Posted by: VeloDoug (My Page) on Thu, Apr 21, 05 at 9:54

The Cluny gas and conventional electric ovens are 16" wide, 12" high
and 18" deep. The Cluny convection oven is 16" wide, 12" high and 16"
deep. The ovens in all of the other ranges (Cormatin, Volnay/Vougeot,
Fontenay, Sully, etc.) are the same height and depth but they are 21"
wide.

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RE: Lacanche range part 20
Posted by: MarinGirl (My Page) on Thu, Apr 21, 05 at 11:23

Thanks VeloDoug -- Do any of you Cluny owners feel that the width is
too tight? I don't want to give up the WC, but this is a rather
permanent decision and I don't want to later wish I had larger ovens
(no space for wall ovens). Any recommendations?

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RE: Lacanche range part 20
Posted by: VeloDoug (My Page) on Thu, Apr 21, 05 at 13:39

orchidluvr - I'm interested, too, in what kind of venting arrangement
doesn't work for you.
The four burners on our Cormatin (which should be here by the end of
the month :-) are the same as the four outer burners on a Cluny, with
a maximum total output of approximately 40,000 BTU. Based on the good
experience of a friend with a cooktop of about the same capacity under
a 21" deep, under-cabinet, 300 CFM Vent-A-Hood, we're planning to
install a 24" deep, wall-mount, 300 CFM VAH over our Cormatin. In
addition to our friend's good experience with her VAH, there's also
the fact that a 6" duct for a 300 CFM single blower will be easy to
run, but an 8" duct for a 600 CFM dual blower would be a nightmare.
There is no room for the equivalent rectangular duct or two 6" ducts
either.

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RE: Lacanche range part 20
Posted by: AnnaLeeF (My Page) on Thu, Apr 21, 05 at 16:54

Here is the reference link to Part 19. You can also visit the blog set
up by NancyUSA to see all archived Lacanche threads which will be
posted next.

Here is a link that might be useful: Lacanche Ranges Part 19

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Lacanche Blogspot
Posted by: AnnaLeeF (My Page) on Thu, Apr 21, 05 at 16:57

Here are the archived threads and other helpful links. Thanks again, Nancy.

Here is a link that might be useful: Lacanche blogspot

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Cormatin Arriving Monday
Posted by: VeloDoug (My Page) on Thu, Apr 21, 05 at 18:18

According to the bestselling book, French women don't get fat, but it
seems that French ranges do. The specifications for the Cormatin say
the gross weight is 105 kg. or 233 lb. The email from AC letting me
know that the range left the factory said it weighs about 350 lb. The
woman at the shipper who just called to schedule the delivery for
Monday said it weighs about 428 lb. I shudder to think what it's going
to weigh by the time the trucker is done with it :-)
(I suspect that the specifications are based on minimal packaging for
domestic delivery, not for overseas shipping. And part of the
discrepancy between the last two weights is doubtless because we
ordered both the grill plate and the griddle plate and they were to be
shipped with the range.)

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RE: Lacanche range part 20
Posted by: orchidluvr (My Page) on Thu, Apr 21, 05 at 19:53

Hey, everyone -
Wow, what was *I* looking at last night when I wrote the dimensions of
my Cluny ovens? I took a trip to the Twilight Zone, I think. Sorry! Or
course, everyone that corrected me is absolutely correct.

Andrea - I did a test run today with my Aunt Ruth's Chocolate chip
cookies (my personal favorites) and the electric oven performed
extremely well, IMO. The cookies were browned nicely and evenly after
their 10 minute bake time. The convection baked them a bit browner,
which is to be expected.

Marin - I find that I am using the "high power, fast" option more than
I need the "simmer" option so far, so the big burner is working really
well for me!

Now, about my VENT!!!

I added up the power of the Cluny cooktop and came up with approx.
60,000 BTU (maybe I was in the Twilight Zone on this too?). I decided
to get the 46" Vent-a-Hood liner, (39 inches plus 3 inches on each
side) sucking 600 CFM.

I explained to my carpenter that the range was wider than the hood
(because of the WC). He built the decorative wood hood perfectly, IMO!
We even measured how tall I am (5'7") and made the hood 31" off the
cooktop so I wouldn't hit my head on it - and it is such a close
measurement that I can feel my hair skim past when I bend over the
range.

I realize this is a bit too high off the cooktop, but I really did
think that the VAH was up to the task. The run to the outdoors takes a
90 degree angle, and is right out the wall behind the range. It
operates *very* quietly, too - I am pleased with that.

The problem comes in when I use my grill, which I have used more than
I thought I would so far. I think the capture area is sufficient - but
I think the VAH is just overwhelmed, and I do get some smoke escaping
from the front. It isn't *bad*, but it's enough that I am concerned. I
think I need to experiment with it a bit more. It worked better when I
pushed the range in closer to the wall - but it is now 3.5 inches from
the wall, and when I get the island spacer, it will just be in another
half inch!

I was grilling Lamb chops marinated in wine and olive oil with
rosemary last night - so it was at least a nice smell! But a smell
nontheless!

The upshot is that I wish I had gotten the 900 CFM VAH.

Suggestions or comments would be welcome indeed!!

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RE: Lacanche range part 20
Posted by: vedaZu (My Page) on Thu, Apr 21, 05 at 21:30

Ooh, I just ordered the 600 cfm VAH--but I don't intend to grill much
in the house. (I own yet another antique--a natural gas grill that is
under my screened porch). Do you think the 600 will be enough for
everything but the grilling?

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RE: Lacanche range part 20
Posted by: orchidluvr (My Page) on Thu, Apr 21, 05 at 22:41

Hi, vedaZu!
Oh yes, I think that it handles everything else quite nicely. It could
be that 90 degree turn it takes through the wall is effecting
performance, too. I need to do more analysis on my problem, really.

We have never done much grilling in the house, it was always such a
mess to clean it up on the Jenn Aire. But this is a bit different.
It's not as much of a mess. And my DH refuses to get a gas grill - he
is a charcoal purist. And you can guess how much *I* like to start
charcoal...

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RE: Lacanche range part 20
Posted by: VeloDoug (My Page) on Thu, Apr 21, 05 at 23:35

Orchidluvr: 60,000 BTU is correct for the Cluny. And 600 CFM is
consistent with the usual recommendations - except that they often say
more CFM are needed for grilling.
But you may have another issue. The VAH liner is 22-1/2" deep. With
the range at the recommended distance from the wall, the fronts of the
front burners are about 26-1/2" from the wall. Unless the liner is
mounted well out from the wall it will not completely cover the
burners and I wouldn't be surprised if some smoke escaped.

Our friend with a 21" deep 300 CFM VAH generously permitted me to
perform an experiment practically guaranteed to fill her kitchen with
smoke. I turned on her hood and let it run for a couple of minutes.
Then I put a 10" square cast iron griddle on a 12,000 BTU back burner
running wide open. When it was very very hot I put one 6 oz. untrimmed
(fatty) chuck steak on the griddle. There was a lot of smoke but it
was very localized and it was almost all captured by the hood. The
second side smoked only a little less and again the hood did its job.
We put the steak in the oven at 450º to finish and fired up a front
12,000 BTU burner for the second steak. (We used a second clean
griddle.) Some of the smoke was captured by the hood but a lot of it
escaped into the kitchen. It was so bad that we abandoned the
experiment after searing the first side and did the second side of the
steak on the back burner.

The lessons I came away with from this one limited experiment are that
coverage is very important and that a single blower VAH can move a lot
of air in a limited area.

BTW, I do not normally cook steaks that way. I sear two of them in an
11" cast iron skillet over a medium high flame on an 11,000 BTU burner
and there is very little smoke. I'm confident we'll be OK with the
grill plate on our Cormatin as long as we keep the meat at the back
and the veggies at the front.

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RE: Lacanche range part 20
Posted by: Andrea345 (My Page) on Fri, Apr 22, 05 at 1:32

orchidluvr,
Thanks so much for the cookie test. "browner", I'm not worried about.
Evenness, I was. "Browner" can get "browner" with a little more time,
but scorched can never be scraped off.
That's the problem with my own oven. I've got a gas convection & the
center cookies will brown up, but the outside ones will still be raw.
If I cook to the outside cookies, then the inner ones are burnt. I'm
not only rotating my sheets, but pulling off the "done" ones & putting
the rest back in. Frankly, I've given it. The oven stinks. It's even
heating I'm looking for, not the speed, and if I can get that without
the convection component, then I don't have a problem. Does the
electric oven hold its heat for even cooking? It sounds like it does.

Does that mean I have a decision. Heck no!
Was that one gas, one electric?

Thanks again for running the test,
-a

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RE: Lacanche range part 20
Posted by: AnnaLeeF (My Page) on Fri, Apr 22, 05 at 1:47

OK- here is the poop on our VAH liner, installed over our Cluny last
fall AFTER the infamous contractor-selected, too shallow Dacor liner
failed to take the smoke out of the kitchen:
We grill a lot. We then bought the VAH # BH4446PSLB, a 46 3/8" liner
that offers 1200 CFM's. We brought the custom wood hood out to a 29"
depth & the VAH itself is 23" with another 4" on ss trim (from the
original impossible 16" depth imposed on us). The liner is 39"high off
the rangetop and the wood hood is 35" up for head clearance and this
presents no problem in the draw.
We LOVE this VAH. It is powerful and quiet.

I urge you not to underbuy CFM's, especially if you grill.
Zolablue first put us on to VAH last year, but the contractor fought
us on it & guaranteed we would be happy with his routine Dacor
installation. As some of you will remember, he had to remove it after
it failed to remove smoke from the kitchen. He has made repeated
repairs to the damage done to the wood hoodbox for months now and it
still doesn't look right. Buy strong, be happy!

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RE: Lacanche range part 20
Posted by: Gayleski (My Page) on Fri, Apr 22, 05 at 10:17

I'm planning to purchase a Cluny within the next year as part of a
kitchen remodel, and will be using propane (natural gas isn't
available in our area). Do the Lacanche ranges need to be modified in
some way to use propane instead of natural gas? Forgive my ignorance,
but I've been working on an ancient Kenmore electric for the past 15+
years.
This will be quite the upgrade! :-)

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RE: Lacanche range part 20
Posted by: DeirdreLouisville (My Page) on Fri, Apr 22, 05 at 10:42

You can order them either way, at no additional charge (at least if
you import, AC may charge an additional fee for LP, they charge more
for everything, including shipping, than the Europeans do).

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RE: Lacanche range part 20
Posted by: which07 (My Page) on Fri, Apr 22, 05 at 11:52

Hey!
Almost 2 years after delivery, our Cluny is now uncrated and resting
in the kitchen! It's the first time I've seen it unwrapped in person
and I can't believe it! Everything is looking good, no damage, and
installation should be completed today.

What a day!

Chris

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RE: Lacanche range part 20
Posted by: VeloDoug (My Page) on Fri, Apr 22, 05 at 13:12

AC does not charge extra for LP.

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RE: Lacanche range part 20
Posted by: kitchengirl (My Page) on Fri, Apr 22, 05 at 13:21

Andrea:
I believe I had the same decision as you: gas + electric vs. gas +
electric convection. I really worked this one over, but ended up going
with the standard electric in my Cluny. Stan at AC gently suggested
that the oven size might not be large enough to get the full advantage
of the convection; ie, convection is a better choice in Lacanche's
larger oven models, if you are getting only one electric oven. I
understood from speaking with him that turning a pan might likely be
necessary even with convection in a Cluny. Additionally, you lose 2"
in depth so that you can't use a half sheet pan for baking, and unlike
my former gas convection, you cannot turn it on and off -- it is
always on.
So for these several reasons, I went with gas + regular electric. As
you mentioned, gas can be pretty crummy/uneven for baking, yet I loved
the roasts in my Viking gas oven. Now if you were considering 2 larger
ovens, or did not care about gas, I think electric + electric
convection is an excellent choice -- it was recommended to me by
Diane, the cookbook author who owns a Sully, I believe: after using a
commercial Garland w/gas, she went with electric + elec. convection,
and does not miss the gas. I grew up with 2 electric wall ovens, and
they never let me down for baking, and my mom's roasts were always
super. But after having roasted for 10 years in a gas oven, I was
afraid to give that up -- after all, that is the first reason I looked
at Lacanche, to have ovens w/ different fuels! FYI: I am still not up
and running, so this is theory and research, not actual practice.

VeloDoug and AnnaLF: thanks for the terrific specific details and
experiments. I'm glad that this thread has the benefit of your
scientific observation and measurements -- together, you have answered
all my CFM and depth of hood ?s. I did purchase the 600 cfm 40" VAH
liner, so I am going to check on whether we can position it a couple
of inches out from the wall; perhaps w/ another piece of ducting or
coupling for the existing VAH ducting, I can do this. Like Doug and
Orchidluvr, I did my calculations based on the btu's of the cooktop,
and did not add for grilling. B/c I did not grill on my old Viking,
whose cooktop had a lot of joints and was a bear to clean, I did not
consider that I might very well grill more on the Lacanche...

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Congrats!
Posted by: kitchengirl (My Page) on Fri, Apr 22, 05 at 13:24

Which/Chris: Congratulations on getting your Cluny into the kitchen
UNSCATHED! Boy, am I looking forward to the day when my green one is
actually IN the kitchen.
(I'm the sad sack whose Cluny tipped over in the garage...)

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RE: Lacanche range part 20
Posted by: pamela1 (My Page) on Fri, Apr 22, 05 at 13:46

kitchengirl--
How is the shipping of your replacement parts going? Do you have an
expected ETA?
We're eager for you to be made whole!
Pamela

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RE: Lacanche range part 20
Posted by: AnnaLeeF (My Page) on Fri, Apr 22, 05 at 14:02

Chris:
Congratulations! What color are you now so happily becoming better
acquainted with?
Yes, kitchengirl, I echo pamela's wish that you come together soon!
And Velo Doug - delivery should be any day now - the excitement
builds.

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RE: Lacanche range part 20
Posted by: orchidluvr (My Page) on Fri, Apr 22, 05 at 22:17

Thanks for the comments everyone. Yes, I think that is part of the
problem, the grilling too far to the front, although the front burners
are fully covered by the hood. I don't have a problem, either, if I
grill chicken breasts. Just a problem with the more fatty foods.
I have to also add to my observations about the electric oven. I put a
Costco chicken pot pie in the electric oven tonight, at 375 for 90
minutes. I put it on the top rack, and didn't bother to turn it at all
during that time.

It came out evenly browned - no problems at all.

I'm happy!

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RE: Lacanche range part 20
Posted by: gymnsocr (My Page) on Fri, Apr 22, 05 at 22:24

Who makes a 24 or 27 inch deep hood?

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RE: Lacanche range part 20
Posted by: NancyUSA (My Page) on Fri, Apr 22, 05 at 23:30

AnnaLeeF,
Thanks for posting the link, I picked up Part 19

Nancy

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RE: Lacanche range part 20
Posted by: VeloDoug (My Page) on Sat, Apr 23, 05 at 9:37

"Who makes a 24 or 27 inch deep hood?"
Vent-A-Hood makes both. I'm pretty sure that Viking and and most of
the "pro-style" range manufacturers that also sell hoods make them in
both depths too. It's easy to check on the web.

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Cormatin Arriving Monday
Posted by: VeloDoug (My Page) on Sat, Apr 23, 05 at 9:42

If all goes according to plan, the Cormatin will be delivered on
Monday, a couple of BIG friends will come over Monday night to help me
get it up the steps and into the corner of the dining room, and we'll
have it up and running in the old kitchen in a week or two.

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RE: Lacanche range part 20
Posted by: Andrea345 (My Page) on Sat, Apr 23, 05 at 11:14

kitchengirl,
Thanks for the info. I've already measured my pans and I don't think
they'll fit in the convection. That doesn't worry me too much b/c I
see that the range comes with some bakeware. I don't need to bake
cakes to feed armies. I do have an appointment in Woodinville today &
while I don't know what's going to happen, I am going to pack a box of
some of my favorites. If the opportunity arises, I am going to see how
they fit. I am sorry to hear about your tipping experience. That made
me wince. I, too, am interested in how your repairs are going.
orchidluvr,
This baking information is really helpful. From one who's been smitten
by these ranges, I find this kind of diary about the baking & cooking
experience by someone who's preparing daily meals very helpful. This
might be as close to a demonstration as many of us "explorers" get
before purchase. Frankly, I'm grateful for your patience in writing up
your experiences.

Stan's set up an appointment for us in Woodinville today. I haven't
spoken to him, DH has & he didn't ask what was going to happen today.
All I know is that I blocked out a two hour period on my calendar. I'm
going to pack a box of my favorite cook & bakeware & whip up a quickie
batch of cookie dough. This is just in case the opportunity arises to
actually watch something bake. I don't know if it will & hubby didn't
ask. rats on him. I've been on pins & needles since Monday. It stinks
so bad when you can't slow down enough at work to call a company
during business hours to even ask basic questions, much less respond
to their responses during business hours. *sigh* (deep breath. The job
is going to buy you a new kitchen. You have to work for your kitchen.)

-a

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RE: Lacanche range part 20
Posted by: MarinGirl (My Page) on Sat, Apr 23, 05 at 11:52

Hi everyone -- I am really getting a lot out of this forum. I am still
trying to decide between a Sully with the larger ovens and a Cluny +
WC. I don't have room for a wall oven, so this is it. I suppose if I
got the Sully I could install a separate warming drawer, but I really
like the idea of a WC. I just don't want to end up short on oven size.
I wish they made a Sully/Cluny combo (one larger and one smaller
oven)! Thanks for all of your input!

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RE: Lacanche range part 20
Posted by: AZdreamhome (My Page) on Sat, Apr 23, 05 at 13:59

MarinGirl -- my thoughts exactly! I was just thinking about the
perfect Lacanche (for me)..... Sully gas oven, Cluny elec/convection
oven, WC. No such thing exists!
If $$$ were no option, it would be Sully+WC. But yesterday, I thought
to myself what if we decide to move in a few years? Perhaps I should
just go for a Vougeot (gas oven) + a separate Viking (or other brand)
electric convection oven (30")?

I could "what if" myself to death on this dang Lacanche decision. By
the way, my family and friends think I'm nuts to even consider
Lacanche. But I am defying them. Ha!

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RE: Lacanche range part 20
Posted by: AZdreamhome (My Page) on Sat, Apr 23, 05 at 14:03

VeloDoug -- Let us know how your install goes. Good luck on Monday!
Andrea345 -- Good luck at your Lacanche appt today! You work to hard.
You don't work at Microsoft do you? :-) Take the time to enjoy your
new kitchen, OK (when it's done)? Let us know how it goes today, k?

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RE: Lacanche range part 20
Posted by: AnnaLeeF (My Page) on Sat, Apr 23, 05 at 19:57

Nancy,
Gee- I forgot I could add that post right into the blog!
BTW, how is you kitchen coming? We are waiting for pictures.
MarinGirl: From the AC catalogue:
"Many custom ranges are available for order to fulfill your unique
requirements. (Shown here is the Cluny 1400.) Your Lacanche range can
be as individual as you are."

Maybe you can have your cake and eat it too with a custom Sully/Cluny
combo - it's worth checking into!

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RE: Lacanche range part 20
Posted by: Momto4Kids (My Page) on Sat, Apr 23, 05 at 20:16

I think a Sully/Cluny sounds like a create combo and would probably be
popular. I have the Sully ovens and am rarely in the position where I
require all the width. But there are those times when I do want the
space, so I'm glad I have it.
I do a lot of roasting in my gas oven with wonderful results. I do
baking, too. I also do a lot of baking in my electric convection. I
find I have to turn things more frequently in this convection than I
ever did in my Thermador convection. If I don't turn muffins, for
example, they turn out as "severely pointed off to one side" (ie, back
of the oven!) coneheads! Doesn't hurt taste, though!

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RE: Lacanche range part 20
Posted by: Andrea345 (My Page) on Sat, Apr 23, 05 at 21:06

okey doke guys. Stan was fabulous. I might not know how to make
initial contact very well, but I am dot sharp on my appointments and
so was he. I can't recommend setting an appointment highly enough.
This is the way to go. We were there for a bit over an hour while he
showed us around & went over the ovens & finishes with us.
The showroom was very nice & filled with the colors & varieties of the
LaCanches. There was a Caumartin there ready to ship out to a cooking
school. I did whip up my cookie dough before going, but they don't
have a plumbed one. It stayed in the car. No biggie. DH didn't ask,
didn't know to ask, so we didn't know. The info you guys are giving me
about the cooking experience is sufficient and means a lot to me. I
did take in some of my cookware, but they had some standard cookware
within the units themselves. I was glad I brought my 13" frying pans &
some pots. DH limited what I could bring, so some items, like my 16"
pizza pan, I didn't try.

The Cluny oven is nothing to sneeze at folks. It appears that the oven
bottom is formed on the electric so that there's a natural convection
going on. The pastry sheet fits over the oven rack and will do very
nicely for cookies. They did have a half-sheet pan in one of the Cluny
ovens, so that fits. My long french loaf pans won't fit, but my
standard 9x13 cake pan will do very nicely. They had a big roasting
pan in a Cluny oven. It'll do fine as well. Turkey - I don't cook over
a 12 lb. turkey so it was moot for me & my case, two ovens in a 40"
range, the space was very generous. I understand some larger turkies
will fit in there, but I guess my point is that I'm not trying to fit
professionally sized baking sheets or long cake pans into the things.
The ovens are deep. My current Jenn-Aire Piece o'Ick is only 17" deep,
but 23" wide. These babies look like they'll heat up & hold it. That's
the feedback I'm getting from people about their baking.

DH was satisfied with the broiler. I guess the two elements, or four
pass, made him feel fine that his needs are met. I don't know anything
about broilers besides using one, so I probably have the technical
description wrong. I asked him what he thought & it got his approval.
We are definite now, it's a standard electric & the second one's gonna
be a gas.

The cooktop is fabulous. I brought two of my larger pans & a pot and
everything felt comfortable. Not only that, but hubby's eyes popped
when he found he wouldn't have to choose between the big simmer plate
of the Traditional or all the trivets of the Classique b/c the
Classique comes with a cast iron simmer plate which covers two
burners. He loves the idea that he can have adjustable or cumulative
heat when he wants it on a plate, or have his individual trivets back.
Moving pots around the top was easy as the grill was continuous. That
center burner is pretty open, so only larger pans can cover the hole
area (I still am not confident about calling the names of things). The
burner spacing was staggered & felt comfortable with these items on
there. We would have been able to put two more pots, or pans on there
no problem.

The Cluny oven size - again, I might have to give up a 16" pizza pan
and my french loaf pans are not gonna make it (no loss really. I don't
know why I bought them.), but the size will really cover all my baking
& cooking needs. I need two ovens & am not going to remodel this
kitchen for space. Finishes & appliances, yes, but not space. My
revolt against "bigger" as "better" started in my MIL's kitchen in
Vicenza, Italy. Everything has a place in kitchens smaller than the
size of a walk-in closet there. Efficiency & workable spaces where
space is at a premium. DH & I decided that would be our design goal.
Not only that, but when I stop to look at how I bake, or what DH
cooks, we need surface for large pans, but not for large baking
sheets. I don't cook industrially sized wide cakes. My largest cake
would be an angel food cake & that's tall, not wide. Otherwise, it's
9x13.

If you've got the space to go with the warming oven, go for it. It
won't work for us. The horizontal plane would just be too large, the
scale of the piece would then be out of whack for the kitchen space
we've got. 40" is pushing it. Right now, I use my teensy convection
oven as a warming oven by putting a glass of water in there & setting
the temp on low. If you've got further questions about the Cluny oven
size, I took a tape measure to some of my bakeware one night this week
to look at what might have to go. Keep in mind 1" space around
everything, so 16" x 14" would be the max you'd want to go with, but
the Cluny oven is 18" deep & 16" wide. But another nice thing about
the oven shelves is that you can sort of dipsy-doodle the oven shelf
so the thing goes all the way to the back & supports a rack all the
way to the back of the oven. When I was measuring other vendors'
ovens, their racks are the limit of their space. They say they have a
cavity of x, y, or z, but the racks are sometimes much shorter than
the oven itself.

Art Culinaire has two trained repair guys on staff. Stan showed us
some very old models they use for parts, the enamel, while dirty, was
intact & looking good. The continuous stainless steel top of the
Classique will take a scrubbing, the brass, well, DH is already
excited about keeping that polished. I liked it as much mellowed &
neglected as shiny & new. Stan did mention that if you take the
Traditional's simmer plate off & put trivets over it, then clean up
might get tricky b/c that's not a continuous stainless steel top on
that model. But that enamel ain't gonna be coming off after you try to
scrub off dripped apple pie from the front of the oven.

I saw lots of crated pieces, maybe I saw one of yours.

Oh, those colors were lovely. The doors felt solid, the grates looked
ready to take a beating. I cannot wait now. Provencal Yellow Cluny
here I come.

-a

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RE: Lacanche range part 20
Posted by: kitchengirl (My Page) on Sun, Apr 24, 05 at 1:54

Thanks Pamela and AnnaLF: The necessary parts are ready to be shipped,
I'm just looking into locally re-plating my drawer knobs and oven
brackets before asking AC to ship the control panel and side panels,
with or without those plated pieces.
Orchidluvr: thanks for the even baking report. I am looking forward to
baking more once we are into our renovated house and my Cluny is "on".
I'm planning on baking my weekend breakfast goodies once I have an
electric oven AND doing them in the traditional smaller sizes, AnnaLF
(thinking of "French Women Don't Get Fat"), so that I don't have to
practice portion control by cutting my scone or muffin in half, as I
TRY to do with today's purchased baked goods!

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RE: Lacanche range part 20
Posted by: Momto4Kids (My Page) on Sun, Apr 24, 05 at 6:55

Andrea-
What a great experience! I'm glad you and DH got to go see them in
person. Now, I'll bet you can't wait to get your own!!
kitchengirl-
Thanks for the update on your progress. I know it will all work out,
even if it is a bit nerve-wracking getting there.

Chris...how's it going?!

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RE: Lacanche range part 20
Posted by: ahne (My Page) on Sun, Apr 24, 05 at 8:26

Congrats Andrea345!
Are you snapping up the Provencal Yellow Cluny on the reserve page?

I'm impressed with your 'test drive' -- you covered all the angles.
Thank you for posting your results.

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RE: Lacanche range part 20
Posted by: CamNewMexico (My Page) on Sun, Apr 24, 05 at 14:25

Andrea
I enjoyed your very complete account of your experience yesterday with
the Lacanche. If I decide on buying a Lacanche it will be based on the
information that everyone has shared on this forum.

Oops, I keep forgetting that I will also get to see AlbMom's range,
perhaps this coming week.

Now, has anyone thought of a custom Cormatin+1? I can't use more than
40 inches along the main wall of my kitchen and I do have room for an
oven stack along another wall. Is the downside here that the cooktop
is missing the large center burner on the Cluny?

In an ideal world I would be able to have the large ovened Lacanche in
blue, provencal yellow, or burgundy...an Advantium over an electric
convection oven...perhaps a Tri-vection and a Liebherr built-in 48"
Bio-fresh unit.

Now that I've found out that the Liebherrs will be at the Kitchen and
Bath shownext month, I'll finally be able to "touch" all of my
favorite appliances before we have to make the final decisions for our
new house. I didn't think it was going to be possible.

Again, thanks to all of you on these forums for providing all this info.

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RE: Lacanche range part 20
Posted by: CamNewMexico (My Page) on Sun, Apr 24, 05 at 15:19

Question...does the description Cluny +1 refer to a Cluny plus the
warming cabinet? That was my assumption, but now I'm not so sure after
looking at some European websites.
Why don't we just call it the Cluny 1400 if that's what we mean?

Also, is there a site anywhere that shows drawings of the tops? Is the
Simmer Plate the same as a French-Top...or is it a removable piece of
cast iron that can be replaced with a grate? I assumed that the simmer
plate was a narrow FrenchTop.

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RE: Lacanche range part 20
Posted by: KLB_2000 (My Page) on Sun, Apr 24, 05 at 15:32

Cam, I've got a price list that Art Culinaire sent with the brochure I
requested a while back (the last few months, prices should still be
correct). I'll scan it and email it along to you (since you've been
such a good source for Liebherr prices!). It includes a good look at
the range tops and various options, and of course prices.
I think a Cormatin +1 would be a Volnay, right?

Kelly

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RE: Lacanche range part 20
Posted by: KLB_2000 (My Page) on Sun, Apr 24, 05 at 16:11

Andrea345--obviously making the appointment was the way to go.
I wasn't able to see color samples when I stopped in, although I did
see a provencal yellow cluny wrapped up on a crate. I think I love the
yellow ranges, but I can't quite figure out which shade of yellow it
is that I like--the provencal yellow or the bright yellow. Which shade
is the lacanche featured on the brochure cover (and website)? And what
about the Cormatin on page 11 and on the back cover of the brochure
(page 16)? They don't look quite as orangy as the provencal yellow,
but they don't quite look like bright yellow either. Maybe it's just
the lighting in the photos that is confusing me.

Andrea, another question, (since I expect you'll be buying soon!) what
are the sales tax implications for Washington residents? Think it is
different depending on whether you buy off the reserve list or have it
shipped from France?

Here is a link that might be useful: Lacanche Brochure

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RE: Lacanche range part 20
Posted by: CamNewMexico (My Page) on Sun, Apr 24, 05 at 18:21

KLB...
Should I just get it over with and say, 'Duh'? about the Volnay being
the Cormatin+1. I was thinking...without thinking, obviously:)...about
how to get the largest oven they make with the warming cabinet. It
must be the Volnay, which is the same width as the Cluny.

Or, is it the Chambertin? which is 110 cm?

I think these photos are deceiving in size as well as color. The oven
in the Cormatin looks wider than in the Volnay, but I think it is just
deception now that I think of it. I know that photography lies because
light makes it so difficult to render color with accuracy.

So, I think you are right...the Volnay or Vouget would be my
choice...largest oven with the five burners. The drawings on the
brochure make it clear about the cooktop options.

Thanks for bearing with me, but the options are many and I can't see
them all side by side.

I would bet that the cover photo is the Provencal yellow. It makes me
think of sunflowers. The other yellow I would say is closer to lemons?

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RE: Lacanche range part 20
Posted by: AnnaLeeF (My Page) on Sun, Apr 24, 05 at 19:29

gymsocr:
Keep forgetting to say CONGRATULATIONS on your new black Cluny! How
soon is it being delivered and is it going into a new or remodeled
kitchen? Did you decide on a hood yet?

AND Andrea, how cool to go with Provencial Yellow! It does look like
sunflowers!

Just noticed Shermorts picture post on the Lacanche owners "Design"
page showing use of a purchased Lacanche range "towel bar" on his/her
refrigerator as a pull. Looks cool!

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RE: Lacanche range part 20
Posted by: Momto4Kids (My Page) on Sun, Apr 24, 05 at 20:23

Yikes...Gymnsocr...yes! Congrats on your black Cluny!
Andrea...that yellow will be great! It'll make a stunning eyecatcher
in the kitchen!

Zola??? Where are you?

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RE: Lacanche range part 20
Posted by: gymnsocr (My Page) on Sun, Apr 24, 05 at 21:31

Thankyou Momto4kids. I am so excited about the range! I am rethinking
the whole kitchen decor because of it.

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RE: Lacanche range part 20
Posted by: which07 (My Page) on Sun, Apr 24, 05 at 21:48

Hi,
Our Cluny 1400 (left) is stainless with brass. It's hooked up , but
the VAH emerald hood isn't yet. It should be done tomorrow, but that
could slip. This is all part of our entire house remodel so it's just
one of a hundred details I'm trying to stay on top of. We should be
back in in about 2 weeks after 1 year of living with the in-laws. It
cannot get here soon enough.

I'll post photos soon.

Chris

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RE: Lacanche range part 20
Posted by: erik_hammarlund (My Page) on Sun, Apr 24, 05 at 21:54

I'm just getting into the whole possibility of getting a Lacanche
after many years of assuming I'd get a stainless commercial-style
unit.
So, a few questions for the lacanchophiles out there...

How much of the extra cost is 'stove function' versus 'appearance'? I
hear lots of people talking about how wonderful they are to cook
on--any comparisons anywhere between Lacanches and other pro ranges?

Is there ANYWHERE online that will give me hard data on the Lacanche
tops taht are available? I'll be darned if I can find it, including on
the AC site. What do they look like? how hot are they? Who would
bother with an electric burner? And so on...

Similarly, I'm having a devil of a time simply finding data on the
stoves themselves. I know everyone here loves the Cluny--what's the
difference between taht an a Chateunef or Fontenay? And is it true
taht the ovens are extremely small?

Well, that's enough questinos for one email :) I look foreard to responses...

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RE: Lacanche range part 20
Posted by: CamNewMexico (My Page) on Sun, Apr 24, 05 at 22:28

Erik
I'm fairly new here too, so I'm probably not the one to answer most of
your questions, but I also for some reason had trouble finding the
tops. At least the drawings of them are in plain view on their site at
the link below from the web brochure. I also found the UK link good
for comparison of the models and options.

http://www.lacanche.co.uk/pages/ranges.htm

Here is a link that might be useful: Cooktop options

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RE: Lacanche range part 20
Posted by: AnnaLeeF (My Page) on Sun, Apr 24, 05 at 22:38

Eric:
Here is a link to the tech specs for the Cluny. I don't know how to
insert more than one link per message, but if you e-mail me (thru My
Page), I'll forward a technical specs e-mail on all the different
models to you.

Here is a link that might be useful: Cluny specs

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RE: Lacanche range part 20
Posted by: MarinGirl (My Page) on Mon, Apr 25, 05 at 0:58

Wow . . . just catching up on all of the developments!
Andrea -- Thank you so much for all of the valuable information from
your visit. What a great day it sounded like! I am curious why you
opted not to go with convection on the electric side. Did you see a
sample or picture of the lime green?

Momto4 -- I was wondering what you are cooking (and how much) when you
find that you are using the extra space of the Sully.

All -- since I admire your taste, what other kitchen appliances can
you recommend (I need to pick them all!)?

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RE: Lacanche range part 20
Posted by: gymnsocr (My Page) on Mon, Apr 25, 05 at 20:01

Erik,
I hope I like the Cluny as well or better than the Viking I had in my
prior home. I thought I would go with Wolf this time around but
couldn't fork out the cash because of the electronic controls on the
dual fuel. My other appliances all have electronic controls and it
doesn't bother me as much...
Marin,
I plan on getting a Subzero, Miele dishwasher and Scotsman icemaker. I
am probably going with VAH based on the forum if I can get a liner
that is 24"-27" deep.

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It's here!
Posted by: VeloDoug (My Page) on Mon, Apr 25, 05 at 21:40

Our Cormatin arrived today, right on schedule. It's all unpacked and
residing in the corner of the dining room awaiting installation in the
old kitchen. (Neither of us is willing to wait for the new kitchen to
start using it.) The delivery, unpacking and moving went without a
hitch. Once we had all the protective film off, the drawer and door
back in place, and the burners and grates installed, DW and our friend
who helped me move it and I just stood there looking at it. Nobody
said a word for a long time. Finally, DW walked over to it, gave it a
little pat, and turned back to face us with a big smile on her face. I
looked at our friend. He was smiling. I suspect I was too. We all
started talking at the same. And what we were all talking about is how
we're going to have a hard time building a kitchen nice enough to be a
home for the Lacanche.
There'll be a lot more to talk about, but I just wanted to let you
know our Cormatin is here, and thank everyone for encouraging us to
take the plunge.

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RE: Lacanche range part 20
Posted by: AnnaLeeF (My Page) on Mon, Apr 25, 05 at 23:20

And we are smiling, too, just reading your words, Doug.
Congratulations on your safely delivered Cormatin!
DH commented three times in a row as we cooked dinner tonight that he
absolutely loves the Lacanche and it is the very best purchase for our
home ever. There is almost an emotional bond with this machine that is
hard to describe or even justify, but we are starting to just accept
the joy!

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RE: Lacanche range part 20
Posted by: CamNewMexico (My Page) on Mon, Apr 25, 05 at 23:20

Velo...
gotta tell ya...I've got tears in my eyes.

Congrats.

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RE: Lacanche range part 20
Posted by: MarinGirl (My Page) on Tue, Apr 26, 05 at 0:36

VeloDoug --
Congratulations! The research, hand-wringing, budget-stretching
process is so involved it is exciting to hear the news as yours
actually arrives! Please share the details as you get to know your new
Cormatin. (p.s. DH's screen name is Veloboy -- sounds like you have
something in common).

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RE: Lacanche range part 20
Posted by: Andrea345 (My Page) on Tue, Apr 26, 05 at 0:54

AZdreamhome,
No, I'm in telecomm, but my husband does support MS, so the lives they
are busy & our current kitchen is icky. We want a space which will
bring us back to doing what we love. Our house is our home & so we do
enjoy the spaces once they're renovated. This kitchen is officially
the Last Room in the house which hasn't been gutted.
Momto4Kids,
Can't wait is right. DH & I discussed if we could give up the
dishwasher & go ahead & move the Cluny in before we even find a
designer. We're not. No one likes stacked dirty dishes & we wouldn't
be able to drop the DW front (can anyone say FP double dishwasher as
the next purchase?), but we will be going ahead & putting in our
deposit just b/c of the color 1/2 off (buys us back some of our sales
tax).

Andrea (geez, it's weird to respond to my own name.)
Nope, not going to go for the reserve. LaCanche delivers on time & we
don't want to put one in storage for as long as the design, demo &
installation phases take. We'll just order on the standard lead time.
We drool over it, but we'll be getting the same pricing, we just won't
have it sitting in our garage.

CamNewMexico,
The information of owners is what's helped me make my decision. Check
out orchidluvr's comments about baking on the standard electric above.
There's other notes throughout the thread about roasting & using the
cooktops. I, personally, needed to know how the baking without
convection was b/c I didn't want to lose 2" in the back of a Cluny for
the convection fan and she was kind enough to run some tests. Other
owners with functioning ovens & ranges - the information really helps.

I think (I'm no expert) that if an oven holds its heat well, then
convection cooking in an electric oven helps more with loading up the
oven, shortening cooking time & using less heat. Convection in a gas
oven equals a really bad mess in my past experience, so I wasn't
worried about not having THAT option. It was really only the electric
convection I was worried about losing. For myself, I'm not going to do
more than two to three racks of cookies at a time, or a two layer
cake, or a few loaves of bread. If the oven holds its heat well, then
I won't need to worry about soggy on the inside, burnt on the outside.

Also, that big central burner is the 18K burner. That's my husband's
power burner. He's fine with the two 11Ks & the single 15K, but he
wants that 18K for the sear. Again, though, it really depends upon
your cooking & I wasn't looking at large single ovens. That said, the
spec sheet I have does show that the Cormatin can come with the 18K
burner + (1) 11K + the simmer 5K, so I think you can get that. Also,
the Cluny 1400 is the Cluny plus the warming oven. At least, that's
what it's called on the spec sheet I received from Art Culinaire. If
you go on their website, you can submit an email request for pricing &
options sheets. It also has the standard & optional tops you're
looking for. The simmer plate was a cast iron plate which covers two
of the burners & can be used like the French top but probably wouldn't
hold the heat as long as the French top would if the heat were turned
off. That French top is like 1/2" thick or something crazy. I picked
it up & almost blacked my eye when I went all tippy. DH & Stan rushed
over & helped me unscramble, but I'd gotten what I was looking for.
What's that thing weigh? Lots. It'll hold the heat & distribute it.
We're fine going with the cast iron simmer plate which comes with the
Cluny Classique b/c DH is all excited about "22K when the 2 11s are
on." or "one side hot, one not". uh, okey doke.

KLB,
Sorry it's taken me awhile to get back here. The Provencal yellow
seems to be the one featured on the brochure cover, but it does change
in the light. I took their sample front out into daylight & it
changed. I love working with yellow, so it was just another wonderful
aspect of the color for me. It's a red based yellow instead of a blue
based yellow ("warmer" & not as "cool"). One friend of mine called it
"road sign". heh. It's definitely a "Hello". The lighter yellow, while
not pastel, is more lemony, bluer, no hint of red to it at all, no
shade into the orange. I didn't check it in outside light as it didn't
interest me too much. Page 11 is the other yellow as is the one on p.
16.

Sales tax - I expect to pay it. Another reason we're putting the
deposit down before the end of this month's sale with color 1/2 off. I
don't think the shipping from France would have anything to do with
it.

MarinGirl, I didn't see the lime green, but I did see the "aubergine"
- purple - oh my - lovely purple. Sort of a royal purple. Lovely,
lovely color. I wish we were purple people, just because that's such a
wonderful color on that range. I didn't go with the electric
convection b/c I didn't want to lose the rear space in the Cluny oven
(2" for electric convection). Orchidluvr's cookie test above really
gave me what I needed to know - that the electric oven will have even
heat with at least two sheets of cookies in it.

erik,
I know how you feel trying to navigate where to find the info. It
doesn't help that their site lacks hyperlinks to other than the
pictures. AnaLee, thanks for keeping those specs on line. There is a
stainless steel LaCanche if ss is your flavor. It looked mighty
lovely. Before we gave into the LaCanche, I was looking at a 48"
Bluestar to give me the two ovens I need to have for what I want to do
in my kitchen. The Bluestar does have (2) 22K burners instead of (1)
18K burner. It priced at $6400 and an add'l 8" of horizontal space. We
didn't need 6 burners & my husband could live with one burner greater
than 17K & I didn't need humongous baking space. So, the base Cluny of
$6750 was only $350 more. Bluestar will paint, but I have heard that
that paint will come off with baked on applepie stuff in an attempt to
scrub the gunk off. That ruled out painting for me. If we weren't
going to go with a 48" Bluestar, then the 36" either stovetop or
single oven range was the next option. The 36" cooktop priced at
$2100, but the double ovens I was looking at were over $4K. The 36"
range was $4200 & the single wall ovens I was looking at ranged from
$2100 - $4300.

So, I was losing some power & one add'l burner @ 22K, but I could get
the styling I liked in a more efficient use of space in a stove which
met our needs at very approximately close to the same $$ I was looking
at.

I'm not sure what electric burner you're referring to. Their broiler
is a two element, four pass electric broiler, not infrared. All their
burners are gas.

I haven't cooked on one, but the specs for the LaCanche are such that
they've got one burner stronger than the Wolf or Viking. If you go
with a burner configuration of (2) 15K burners instead of one, then
it'll put out approximately the same power. The LaCanche has a smaller
footprint in all its configurations than American manufacturers. The
DCS would have comparable power, depending upon the burner
configurations. Pricing with DCS, Wolf, Bluestar & Viking are going to
be in the same ballpark. The LaCanche from Art Culinaire is plumbed
for U.S. gas lines & the convection will function on the American
frequency of 60 Hz instead of the European standard of 50. I don't
know that a European convection won't work on the U.S. 60Hz.

If you email Art Culinaire from their website, they will send the
specs on the boxes. I don't know why they have their website set up
the way they do, but many of their other pages aren't hyperlinked
together. Saving bandwidth? is a possibility.

Also, I didn't like all the electronically programmed settings on the
Miele and Gaggeneau wall ovens. I might engineer wireless switches for
a living, but that doesn't mean I know how to operate my VCR. I wasn't
too happy about the idea of the programmed cook settings & have read
new owners confess to bad outcomes on this website. The idea that I'd
need to memorize a 42 page manual to operate my oven was not something
I wanted to add to my life. My needs were reduced to the following:
(2) ovens which hold their heat well. (1) burner > 17K BTU. (1) good
simmer burner. Less than, or equal to 48" of horizontal space. 36"
preferred. Color that doesn't wash off.

VeloDoug,
Congratulations. Maybe I will just get my Cluny shipped early and damn
the dishwasher. *oh* my husband just reminded me that we have no
exhaust. Zilch. Zip. Niente. Nada. Okay, we can open our front door.

Okay AnnaLee,
You've done so much keeping up with these threads, I hate to ask you,
but please just let us know what you cooked & how it was done. I love
reading that kind of information.

Thanks all,
-a

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RE: Lacanche range part 20
Posted by: anna_chosak (My Page) on Tue, Apr 26, 05 at 9:03

Just popping in to say congrats to all the new Lacanche owners! Wow,
you guys did a lot of impressive research. I pretty just drooled and
pointed and made "want" noises.
Also reporting that this past weekend we had our biggest party since
installing our Cluny--a Passover seder for 17 people. The Cluny
performed beautifully. We had cooked some stuff ahead of time, so on
Sunday afternoon, we had short rib stew and sweet potato tsimmes
rewarming in the electric oven while the turkey roasted in the gas
oven, matzoh ball soup simmering at the back while the asparagus was
steamed in a big pot and the green beans were cooked in the wok. I'd
made the gefilte fish a day ahead so it was plated and served cold,
but it was so nice to have the room to steam two batches at a time
when I made it. The pecan-ginger torte came out of the electric oven
beautifully browned; I used one 8" and one 9" springform pan, and they
both fit on the same rack so I didn't have to switch them around
during baking. Everyone in the family raved about the food, and we
could tell them quite honestly that it was a pleasure to do it.

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RE: Lacanche range part 20
Posted by: AnnaLeeF (My Page) on Tue, Apr 26, 05 at 9:06

Erik - I apologize for inserting a "c" in your name upstream. I should
quit typing late at night when my error rate seems to be much higher.
Wish GW had spell check to help out with big goofs.
Andrea345, we have a gas oven and the other oven in our Cluny is
electric convection. Since we are still in the middle of remodeling,
we have not been high volume bakers so far. Also, I was waiting for
the kitchen portion to be finished to buy and store a new mixer, as
our ancient Sunbeam burned out on stiff cookie dough. I will probably
do that soon as soon as I return from traveling this week so that I
can start baking bread again instead of using my Breadman.

We roast chicken and other meats in the gas oven with wonderful
results. I have only used the convection oven a handful of times so
far, but we've been pleased with the results. The baking trays that
come with the Cluny are neat to use. We are trying to cut down on our
waistlines, so we are not routine bakers of cakes and pies. Cookies
are a soft spot for us and they have been fine so far. I have not done
any turning of trays during baking yet.

We are the heavy grillers on the LC thread. We so frequently use the
grillplate that it seems silly to store it away. Everything tastes
great on this grill, but we primarily grill steaks, thick veal chops,
a lot of fresh fish, shrimp, scallops and marinated vegetables. We
enjoy pasta frequently and are still amazed at how fast large pots of
water boil while our sauces simmer on the low burner.

We have done zero entertaining since installation - no dinner parties
- since our contractor has left us in the lurch with a 2/3's finished
remodel. So I cannot tell you how well the Cluny performs with high
volume output.

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RE: Lacanche range part 20
Posted by: Momto4Kids (My Page) on Tue, Apr 26, 05 at 11:17

Marin, Andrea-
Usually when I find I "need" the extra space, I'm doing "over the top"
things, like roasting to 9 lb chickens, in pans, side by side (which I
actually do quite frequently on weekends because we all love roasted
chicken). Or I'm making volumes of cookies or cupcakes (4 kids,
birthdays, class parties...you get the idea...!).

But for the typical day-to-day, I'm certain the Clunys would have been
more than adequate.

So far, we've had a couple of dinners where we've had 3-5 people
actually cooking at once for about 10-20 people. Plenty of room,
burners were no issue, loaded up the ovens and WCs. Worked well.

We've also had a couple of catered events for 25-50 people where the
range was underutilized, IMHO. Although one of the caterers is dying
to come back now that she "gets it" and really load up this range.

As for just us, on weekends especially, I will fix anything anyone
wants even if all 6 of us want something different. So, quite often,
I'm at or near capacity on the cooktop. I leave dinner plates and
bowls in one of the WCs and turn it on for all meals. I tend to use
the other WC for food staging. And, yes, I do have to hold food even
for just family meals or because DH gets home late.

I have tried just about everything at least once. I still need to do
more work with grilling and the griddle. The only thing I find myself
doing more now than in my previous convection oven is turning muffins
or cupcakes around frequently to avoid the "lean." There might even be
a solution to that which I haven't had time to figure out.

DH is just so pleased at how quickly he can boil water! He's still
coming to terms with the power (translate...he's still a little scared
of it!). But he doesn't get near the practice I get!

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RE: Lacanche range part 20
Posted by: CamNewMexico (My Page) on Tue, Apr 26, 05 at 12:39

Thanks everyone for the great posts last night. Lots and lots of
interesting information.
I went to the only appliance store yesterday where they don't duck
under their desks when they see me coming to look at the Wolf 36"
range again. Conclusion? I just don't like that wide oven on the
ground where I would have to open and close that monstrous door
bending over at may I say a very awkward angle. While I could use the
door for a weight machine, I'm not sure the angle would help me in the
long run since this is probably a purchase that will last me into my
dotage. The blue inside is beautiful, though.

I looked at the Miele ovens for the first time, thinking I could use
their oven in the wall stack to assist my Vouget or Volnay. The door
was featherlite and the dual rotisserie apparatus was lovely. I could
imagine all of those chickens dripping their grease in those pans.

Question to all convection owners: does the air blow grease all around
the ovens? and is it a nightmare to wipe up? I certainly think it
would be if the oven were on the ground. Hands and knees time.

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RE: Lacanche range part 20
Posted by: Momto4Kids (My Page) on Tue, Apr 26, 05 at 12:58

Cam-I've also roasted my chickens in the convection oven and I can
say, no, I've not noticed it to be any messier than in the gas
oven...and that's not to say it's messy at all, because it just isn't.
I haven't seen that as a concern.

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RE: Lacanche range part 20
Posted by: Claire_de_Luna (My Page) on Tue, Apr 26, 05 at 13:02

CamNewMexico, I have a Gagganeau convection oven as back-up to my
Lacanche gas oven. The last greasy thing I made using convection was a
half-sheet pan of bacon, which did splatter on the inside. Since the
Gagganeau is counter-height, it's no problem wiping down the inside
while it's still a little warm. My friends have a Miele, which I might
have bought as I was impressed with their oven. I opted for a
side-opening door, which makes getting to the inside even better since
I don't have to reach across an oven door for access.

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RE: Lacanche range part 20
Posted by: VeloDoug (My Page) on Tue, Apr 26, 05 at 13:03

If it's anything like our friend's convection wall oven it's not a
hurricane in there, but just a gentle breeze.

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RE: Lacanche range part 20
Posted by: CamNewMexico (My Page) on Tue, Apr 26, 05 at 14:14

Great! This is what I wanted to hear about the convection. I had a
Dacor convection for a few years, but apparently it never worked so I
seldom used it. When I set it to pure convection my chicken was deep
brown on the outside and raw inside and I could only bake two racks of
cookies and had to change racks halfway through.
I came to the conclusion that convection was just hype. A friend had
the same problem with the same oven. I have since learned that I
should have called service because that is not typical. My stupidity
there and I won't make that mistake again.

Thanks for the reports. I covet that Gagganau, Claire de Luna, but the
price of that oven with the Lacanche makes me think I have tipped over
into madness. On the other hand, these appliances will last way longer
than my car and I didn't have such concerns when I forked over the
money. Our minds do tricks on us, huh?

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RE: Lacanche range part 20
Posted by: orchidluvr (My Page) on Tue, Apr 26, 05 at 21:05

Hi Andrea -
Just to let you know that what you said above isn't quite what I reported:

"Orchidluvr's cookie test above really gave me what I needed to know -
that the electric oven will have even heat with at least two sheets of
cookies in it."

I ran the test with one cookie sheet in the convection side, and one
in the non-convection side. I didn't try two in the non-convection
side. In my former oven, that would get me done on top, less done
underneath. (The former oven's convection feature used to help with
that problem.) I will have to try it and let you know what happens.
Hopefully tomorrow.

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RE: Lacanche range part 20
Posted by: Andrea345 (My Page) on Wed, Apr 27, 05 at 0:15

orchidluvr,
Thanks so much for coming back & clarifying. Please ask your family to
forgive my insistence that you bake another batch of cookies for my
curiosity. It's actually kind of important for me to know how that
oven loads up. I'd expect maybe the top rack to finish faster, but
that would be about it. I wouldn't expect a front to back unevenness.
That's what I see as a nasty side-effect of not holding the heat well.
I really appreciate it.

anna, Momto4Kids, thanks for telling me how you do your baking.
AnnaLee, the electric convection would probably fit a 9x13 pan,
wouldn't it? Thanks for coming back guys.

-a

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RE: Lacanche range part 20
Posted by: kitchengirl (My Page) on Wed, Apr 27, 05 at 3:29

Anna Chosak: Your Passover seder meal sounds wonderful! My mouth is
watering, yet it's time for bed (except for the gefilte fish)!
I love all these cooking details -- it's getting me primed for my
cooking debut a month from now, after our move-in!

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RE: Lacanche range part 20
Posted by: anna_chosak (My Page) on Wed, Apr 27, 05 at 9:09

Kitchengirl: Why do you think I made my own gefilte fish? I hate the
stuff from the jars! Homemade,though, done with a mix of fresh
flounder and smoke whitefish, and served with a dollop of wasabi
sauce--now that's a whole different story. ;-)

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RE: Lacanche range part 20
Posted by: kitchengirl (My Page) on Wed, Apr 27, 05 at 15:07

So, Anna,
How does one cook gefilte fish (on their Cluny)? My parents used to
eat it for weekend lunches when I was growing up; I think it was a
taste acquired from their cosmopolitan days living in late 1940-50's
Manhattan.

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RE: Lacanche range part 20
Posted by: anna_chosak (My Page) on Wed, Apr 27, 05 at 15:43

Kitchengirl, I used the recipe below and cooked it in bamboo steamers
lined with cabbage leaves and set over the wok and a regular pot. I
skipped the sauce, though.

Here is a link that might be useful: Smoked whitefish gefilte fish
from epicurious.com

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RE: Lacanche range part 20
Posted by: orchidluvr (My Page) on Wed, Apr 27, 05 at 23:14

Hi, Andrea -
Okay, test number 2. Oatmeal cookies.

I put two sheets of cookies in the regular electric oven. When the
cookies were done, the top rack cookies were nicely browned. The
bottom sheet cookies were not browned - I put them on the top rack,
and they browned after about 5 minutes.

I then put a sheet of cookies in the regular oven on the lower rack,
with only one sheet this time. Those cookies browned very nicely and
evenly.

The regular oven is performing just like any other oven I've ever had.
The top sheet prevents the bottom sheet from browning when there are
two cookie sheets in the oven at once. The browning that occurs is
perfectly even on the top rack - but the bottom rack lags behind. This
is where convection really helps, where two cookies sheets will brown
at once.

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RE: Lacanche range part 20
Posted by: kitchengirl (My Page) on Thu, Apr 28, 05 at 0:12

Anna, Thanks very much for the recipe! I have saved it for future use
after our move.
Orchidluvr: I looked back thru this thread, but did not find whether
you had commented on baking 2 sheets of cookies in your Cluny
convection, as compared to your non-convection. Thanks!

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RE: Lacanche range part 20
Posted by: anna_chosak (My Page) on Thu, Apr 28, 05 at 8:37

KG: You're welcome. Enjoy.
Orchidluvr's results have been much the same as mine. I usually just
bake one sheet of cookies at a time for this reason; takes a little
longer that way, but they're always perfectly browned.

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RE: Lacanche range part 20
Posted by: Andrea345 (My Page) on Thu, Apr 28, 05 at 8:48

orchidluvr,
Thank you sooo much! I have to fight with my oven b/c one rack or two
racks of cookies, the outer cookies always seem to get browner than
the inner ones, or the back ones browner than the front. I've got
hot-spots in my oven. Anna, thanks for the confirmation.
Kitchengirl, what about "This is where convection really helps, where
two cookies sheets will brown at once."

Thanks again guys!
-a

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Well, I went and did it
Posted by: Andrea345 (My Page) on Fri, Apr 29, 05 at 22:56

Has anyone designed a kitchen around a range before? We asked, and
were sent, the sample color tile we requested - Provencal Yellow.
Delivery date - unguessed at b/c we don't even want them to put the
order in with the factory - yet.
We've got one more designer to interview, but we have our range now.
DH has very modern tastes (can anyone say "Italian Laminate", in red?)
and I'm traditional. We'll just have to wait & see how this all turns
out. "Design around this," is what comes to my mind.

Went with the standard electric without convection b/c I wanted the
oven space and the electric sounds like it performs like an oven ought
to. Thank you so much orchidluvr for the bake tests. Anna for the
confirmation and everyone else for letting us know what cooking on one
is like. I solemnly do swear to return the favor to someone else who
might not have the opportunity to cook on one before they buy.

Thanks guys,
-a

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RE: Lacanche range part 20
Posted by: Momto4Kids (My Page) on Sat, Apr 30, 05 at 9:16

I actually did change my "range wall" thoughts...well, truthfully, the
whole direction of the kitchen once I fell in love with and purchased
my Lacanche. After deciding on the range, I felt I wanted the wall it
resides on to be "all about the range" and nothing else. So, I came up
with the alcove concept. But that was a long wall, so it houses the
"baking center" and the pantry, too. Then I just moved around the
kitchen from there. It all is in keeping with the "traditional" feel
of the house as a whole...so it all worked out nicely for us.
My kitchen is in the gallery...
Good luck with your design!!
Deb

Here is a link that might be useful: Momto4Kids' Kitchen

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RE: Lacanche range part 20
Posted by: KLB_2000 (My Page) on Sat, Apr 30, 05 at 10:06

Andrea345, I remember reading the posts from one of the other
provencal yellow-Lacanche owners, about the special (albeit rewarding)
challenges of desiging the kitchen around that color. Armed with that
color chip, I'm sure you'll be able to talk your DH out of that red
italian laminate! You've probably already looked through all the
provencal yellow kitchen pictures on this site, but I've linked to one
of my favorites--Spacific's kitchen
You might want to take a look at the May issue of Seattle Homes and
Lifestyles--one of the featured kitchens seems to have been designed
around a red Lacanche--they do become the stars of the show, I guess!

(and thanks for your input on the yellows...I think my monitor display
and/or the lighting in the photos must just be playing tricks on
me....when I look at the version of the light yellow on the main
lacanche.com site--I love it, but when I look at light yellow on the
US site, it looks too lemony. Guess I'll need to make a visit to see
the colors in person)

Kelly

Here is a link that might be useful: Spacific's kitchen

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RE: Lacanche range part 20
Posted by: CamNewMexico (My Page) on Sat, Apr 30, 05 at 13:08

KLB
I love that Provencal Yellow. Since I live in NM and have a collection
of Talavera dishes that are displayed and used every day...that color
is the color of the glaze on the pottery, I am sure. The other yellow
seems to go better with my few pieces of Italian pottery.

Though the burgundy doesn't match anything...I certainly think it
would look wonderful as the center of that kitchen. On the other hand,
I love the ivory, and blues, and the green. I guess that only leaves
out ss, black, and white.

Hmmmmm. At least I've eliminated three. :)

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RE: Lacanche range part 20
Posted by: AZdreamhome (My Page) on Sat, Apr 30, 05 at 13:53

I love the red although I've never seen one in person that that could
change my opinion. I wish I was brave enough to go with a colored
Lacanche. I'm probably sticking with black (which I do like) just for
resale value. Last year we sold our home I thought we would finish
raising our young kids in. So I never say "forever" anymore. Which
leads me back to resale value and the "safe" (really kind of boring
approach). Again, I love the colors and wish I was brave enough to go
with one. I am going to the Kitchen & Bath show in a couple of weeks.
I have a feeling I'm going to see a lot of color there so this might
change my mind. We shall see!

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RE: Lacanche range part 20
Posted by: CamNewMexico (My Page) on Sat, Apr 30, 05 at 14:04

AZ
I'm going to Las Vegas, too. I hope you're right about the color, but
I'm afraid it will only be Viking who will represent that niche....or
else the French stoves out of my league...or the AGA...which doesn't
work for me.

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RE: Lacanche range part 20
Posted by: KLB_2000 (My Page) on Sat, Apr 30, 05 at 14:13

There is a red Aga at one of the local appliance stores that sways me
everytime I go in there (which is pretty frequently, since I'm still
on the lookout for that 24" Liebherr!).
AZDreamkitchen, I think the colored Lacanches are so beautiful that so
long as the color works in the general scheme of your new kitchen, it
couldn't possibly be unsafe from a resale perspective. Lots of people
think they must have stainless steel, but a colored Lacanche will win
them over! Plus, all the lacanche color options seem pretty solid and
traditional--a lavendar range might be a harder sell. That said, I do
actually like both the black and white ranges. Too bad white is a
"color" (upcharge).

Maybe you'll want to take the range with you if you move? Probably
will leave a pretty big hole to fill, though!

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RE: Lacanche range part 20
Posted by: vedaZu (My Page) on Sat, Apr 30, 05 at 19:14

I think one must consider the colors surrounding the range. Take a
door from your cabinets, or something similar with you when you go to
look at the range. When I first saw Portuguese blue up close, it was a
little shocking--but next to ivory cabinets, it looks really
wonderful.

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RE: Lacanche range part 20
Posted by: Andrea345 (My Page) on Sun, May 1, 05 at 6:23

Momto4Kids,
I am glad we made this decision early b/c it does give us that focal
point, the thing to which all other elements must relate. We went back
to the stone yard today & choices have changed b/c of the color. That
kitchen of yours is gorgeous. It looks like it can serve 4 kids up at
one sitting. Wow!
KLB,
Yep, if you've got the opportunity, take the time. It's worth it for
sure b/c even talking about the yellow is not the same as the
experience. Those colors have depth & character to them. Thanks for
posting Spacific's kitchen thread. I need to go back & look at white
tiles again. We saw some against the chip today. I even considered
marble countertops, but most of the marbles we looked at just didn't
work. It's very specific whites which work with that yellow. This is
going to be really, really interesting.

Oh, AZdreamhome, the red is really something special. The great thing
is, you design the kitchen & if you have to sell, the buyer walks into
the decorated kitchen. Either they'll love it, or they won't, but
it'll be the same even with stainless steel or black. Both those
colors are fabulous too, but if they're not what's calling you, then
don't pass up the opportunity for the Mystery Buyers. They could be
like me, someone who walks in & says, "Wow!" and draws 'em in faster.
You're not going to be able to appeal to everyone else's senses. I
shrug at stainless steel, I yawn at black. I've seen many "fabulous"
kitchens I'd gut in a heartbeat. The question is more of will the
buyers hate it enough to walk away from good design & good bones.
Hardly. It's just like the countertop, or the flooring, not everyone's
gonna like what you've chosen, others will. There is no way to make
anything everyone will love and if you go through this with the idea
someone else is going to gut it, why bother? There's the depreciation
in value, the change in tastes, it'll all catch up at sales time. But
if you make a space you enjoy as "home", chances are someone else
won't be following their purchase with a gut.

vedaZu,
I am soooo glad I haven't even gotten to the cabinet stage. I looked
at some today with the chip in hand and a lot of options, like the
countertop material, just don't do justice to the color. It's gonna
make a lot of decisions much easier b/c the answer is obviously "yes"
or "no".

-a

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RE: Lacanche range part 20
Posted by: clayladylei (My Page) on Sun, May 1, 05 at 9:19

OOOOOOHHHHHNOOOOOOOOOO
I order my Cluny 1400 yesterday.. I have totally redesigned my kitchen
around this stove.. I have truly tipped into madness.. Now.. I am
nervous.. I am not even sure I have anywhere to put a microwave..
Please.. help.. I've gone over the edge.. But, what a way ta go!!

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RE: Lacanche range part 20
Posted by: Andrea345 (My Page) on Sun, May 1, 05 at 12:10

clayladylei,
One of the things I've done is used tracing paper atop a basic grid of
my kitchen space to figure out how things will look on both overhead &
in elevation. I use a pencil lead which is easily erasable, so I can
manage my doodles. What kind of things do you need your microwave for?
That's really gonna drive the size of the microwave. We have a honker
sized one from 1984, but that's b/c it's always been used as a second
oven. I'm not even sure I want a microwave now, but if I get one,
it'll be small - reheating leftovers & popping popcorn.
I can't recommend the two paper solution to space planning highly
enough. It's low tech & when you're not worried about trying to draft
something to take to the manufacturers, it's "good enough". It's
helped me plan how many drawers I need versus shelves and
approximately how many cabinets I need. I made a list of all the
items, from silverware to Saran Wrap that I'm going to keep in the
kitchen and allotted them space within the numbered overhead cabinets.
Then when I do the front elevation, I give them their drawer or shelf
location. It's helped me pare down the appliances I'll be keeping,
made me look at what tools I use for what purpose so I've broken them
up into categories of baking, chopping & cooking. Until I decided on
my range, though, I tossed my space planning up in the air. Now that
I've got my range decision made, it'll limit my options and I'm kind
of glad about that b/c there's fewer options to consider.

Cluny 1400 - whew. What color? heh
-a

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RE: Lacanche range part 20
Posted by: AZdreamhome (My Page) on Sun, May 1, 05 at 13:51

clayladylei -- great name and way to go on the Cluny 1400!! What
color? What color? What about your cooktop configuration? Congrats on
your purchase!
I think if I go with my heart it would be a red Lacanche (either
Sully+1 or Cluny 1400). After reading the above posts, I'm now leaning
back towards red. I need to call Art Culinere tomorrow (stop stalling)
and get the red paint chip. Plus, I need to see one of these Lacanches
in person once and for all!

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RE: Lacanche range part 20
Posted by: clayladylei (My Page) on Sun, May 1, 05 at 15:39

I wanted a color.. BUT.. I "let" DH pick the color.. and he went with
Black.. which is fine with me.. because.. it's like a man in a Tux..
always looks good.. I would have LOVED to go with a color.. but it's
all good.. just thankful that I have the stove...
Andrea345, thanks for the suggestion about the tracing paper.. I will
try that .. sounds just what I need to do..
I'm sooo excited!!

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RE: Lacanche range part 20
Posted by: CamNewMexico (My Page) on Mon, May 2, 05 at 20:32

Andrea345
I am so very impressed with your list of all items and their placement
in your "kitchen" elevations. I can tell, I have way too much stuff to
even consider your idea...but it is inspirational nonetheless. The
elevation with tracing paper has helped me "see" my kitchen, though,
so I couldn't agree more.

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RE: Lacanche range part 20
Posted by: AZdreamhome (My Page) on Mon, May 2, 05 at 20:50

I spoke to Tom today at AC. They will be sending me the DVD &
red/black paint chips (plus a quote on the Cluny 1400 Classique).
Since I will be home in the SF Bay Area (end of June thru early
August), I asked if they have reference customers I could go visit
there. I remember someone on this board that lives in the Bay Area but
can't remember her name now. So if anyone knows of anyone in the Bay
Area, please let me know. Thanks!
I find it humorous that the house I found to sublet for July in the
Bay Area is owned by a French woman who is subletting it out due to
the fact she is going home to France for the Summer!

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RE: Lacanche range part 20
Posted by: ela0427 (My Page) on Mon, May 2, 05 at 21:02

I saw a recent show on HGTV that involved a kitchen remodel around a
red vintage O'keefe&Merritt (I think). It was so so beautiful and so
unique among all the stainless guys out there. If such a lovely stove
was in a house that I was looking at esp. a Lacanche, i would see it
as a HUGE bonus. Red and yellow are beautiful!! My local store has an
aubergine La Cornue on sale for $20k something and it is amazing and
HUGE. Ahhh to dream in color.....

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RE: Lacanche range part 20
Posted by: orchidluvr (My Page) on Mon, May 2, 05 at 21:25

Okay, I have another baking report.
Today was DD's birthday, so I decided to make her a cake from scratch.
I put both cake pans on the top rack in the regular (non-convection)
oven. I have to tell you that I am very pleased with the results. Each
was browned beautifully, and I was quite surprised to see that they
did not raise up higher in the middle of the pans, which usually
happened in my old range. The layers came out even from one end to the
other, perfect for DD's little birthday cake!

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RE: Lacanche range part 20
Posted by: Andrea345 (My Page) on Mon, May 2, 05 at 22:49

orchidluvr,
whoo-hoo! That is even heat & held well. I can't tell you how much I
loved to hear that - and you risked a birthday cake as well. I love
scratch cake, hate the boxed stuff, but my husband prefers the boxed
b/c I've lost my "touch." It's time for me to begin practicing again.
Happy birthday to your daughter!
AZdreamhome - uh, I can hear the chant now: "RED. RED. RED. RED." heh.
The black is lovely too. The form of the range itself is a large part
of its attractiveness, but those colors you can't get anywhere else,
that's what's magnifique.

CAMNewMexico -
Heavens, I didn't itemize every little thing. I just listed the
following items in a table.... let's see if this will work: Not
really. Okay, there's three columns: cabinet# - shelf / drawer # -
item

And my item list is:
dining silverware
knives
saran wrap
aluminum foil
graters
pots & lids
pans & lids
cookie sheets
pizza stone
pizza sheet
13x9 cake pans
round cake pans
square cake pans
paper plates
mixer
kitchen cleaning supplies
flour
sugar
misc. flours
misc. sugars
baking soda
chocolate
nuts
G.F. grill
toaster
tupperware
coffee mugs
mixing bowls
stemware - casual
stemware - formal
plates
big bowls
bowls
serving bowl
dessert plates
coffee plates
garbage
pans hang from rack
cooking utenxils
cereal
canned goods
big pots
wok
spices
misc. baking supplies
dried vegetables
dish towels
rolling pins
measuring cups
blender
toaster oven
pie dish
misc. baking dishes
oils & vinegars
crackers
hot cereal boxes

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rats - I hit submit too early
Posted by: Andrea345 (My Page) on Mon, May 2, 05 at 22:53

clayladylei,
It makes it fun to play with your elevations & overhead view. I've
been playing with the look of drawers per cabinet, or flat surfaces.
What's it look like with 3 drawer cabinets next to four drawer
cabinets, etc.
My plan is once I have the space planned, then drawing it out using
acetate & putting watercolor paper under the acetate & playing with
color & the elevations. I find it much more flexible than the software
program I've got.

-a

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RE: Lacanche range part 20
Posted by: Bosche (My Page) on Mon, May 2, 05 at 23:47

AZ- You are welcome to drop by my Portola Valley home when you are in
the Bay Area to see my black Fontenay.
Amy

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RE: Lacanche range part 20
Posted by: AZdreamhome (My Page) on Tue, May 3, 05 at 2:03

Hi Bosche -- as a matter of fact I will be at a going-away party in
Portola Valley on June 25th! I grew up in Palo Alto and moved from San
Carlos last August. We have a couple of good friends in Portola and I
love any reason to come visit -- it's so beautiful! I've always
admired your kitchen (and the Lacanche, of course) but never put 2+2
together to realize you were right there in PV. Thanks for the invite
-- I'd actually really love to come see your Fontenay. How cool!

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RE: Lacanche range part 20 (2)
Posted by: AZdreamhome (My Page) on Tue, May 3, 05 at 2:14

You know, either way....black or red...I'm so confident we will end up
loving the range either color! I think the red is calling me to remind
me of the red sports car I bought way back when. You know, the cop
magnet car. Now I drive a nice, safe tan-ish (read: boring) color SUV.
Perhaps purchasing a red Lacanche is a reaction to some sort of
midlife crisis I've been unaware of...until now?! Going back to my
youth? :-)

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RE: Lacanche range part 20
Posted by: nocalgirl (My Page) on Tue, May 3, 05 at 18:32

AZdreamhome- I will also have my black Cluny 1400 up and running in
Menlo Park by the time of your trip. We are due to be finished with
our remodel during the first week of June (!) and I would love to have
a visitor. Amy was kind enough to let me visit her stunning Portola
Valley home when I was agonizing over my choice, which was well over a
year ago. My Lacanche has been sitting in my mother's garage since
June 2004, waiting paitently. I grew up in Menlo Park and lived in San
Carlos before moving to MP a year and half ago. It sounds like we
would have a lot to talk about!
Rachel

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RE: Lacanche range part 20
Posted by: AZdreamhome (My Page) on Tue, May 3, 05 at 19:04

Oh cool -- two Lacanches to see! Thanks for the invite Rachel. I'm
really looking forward to this. I received my official quote (sales
order) from AC today. Since they do not charge sales tax, the Cluny
1400 (red with 1/2 off color) amounts to $967 "more" than what I was
going to order (Wolf duel fuel 48" + wolf warming drawer + sales tax,
this is with builder discount). Can you see me trying to justify my
sales purchase?
I won't be placing my order until I see the red paint chip and visit
"real" Lacanches. Thanks to Amy and Rachel, I now have something to
see!

Rachel -- I cannot believe you have had your Lacanche since June 04.
You are one patient girl. Good luck with finishing your remodel!

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RE: Lacanche range part 20
Posted by: CamNewMexico (My Page) on Tue, May 3, 05 at 23:41

Bosche
I only know you by the photos of your kitchen on NancyUSA's site. The
proportions in your kitchen are as good as it gets. It is an elegant,
fuctional space with lovely details...from the dog bowl to the windows
with the views. Thanks so much for being so generous with photos.

And the black Lacanche is perfect there.

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RE: Lacanche range part 20
Posted by: clayladylei (My Page) on Wed, May 4, 05 at 20:37

I have a question.. I am just sick.. I had asked my KD if I had room
in my kitchen between the sink and the stove.. OHHHH everybody said
yes..
Today, my framers asked me something and we started measuring.. we
discovered there is only about 2.5 feet between the sink and the
stove.. So, if someone is at the sink.. they can't be at the stove.. I
the stove doors are down.. we are nearly bumping into the cabinets..
How much room do i need between the sink and the stove..
Please help.. I am just sick over this..
Clayladylei

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RE: Lacanche range part 20
Posted by: gymnsocr (My Page) on Wed, May 4, 05 at 20:46

AnnaLee,
Please tell me about your first Dacor hood that was replaced. How many
cfm's was it. I have found a 48", 1200 cfm, Dacor hood at a good price
and plan to build a mantel around it unless yours was similar.

Thanks.

Lacanche Part 18

2005-05-15T20:16:00.000-07:00

lacanche ranges part 18
Posted by dmsb (My Page) on Sun, Feb 13, 05 at 11:10
Well, since my kitchen's the most recently completed one with alacanche, it seems fitting that I get to start the new thread. I am still blown away when I walk into my kitchen to see this gorgeous machine as its centerpiece. I am trying to put the kitchen back together (stuff into the new cabinets -- where? what order?) and then I can really cook up a storm! Momto4kids -- that photo you posted at the end of thread #17 is astounding. And the thought of 5 cooks buzzing around is easy to imagine with that kind of space. I hope the dinner was superb. Orchidluvr, I am sure you are not far behind and we're all eager to see you're racing-car green! THe ;ast few weeks before you're operational are so trying!Hang in there -- not that you have any choice. I am wondering how those of you with warming cabinets use them -- what settings (approximately) for what purposes? I have only used my once so far, just to keep the main course heated while we had soup to start, and I set the temperature to 130. It seemed to work fine, though it was a relatively short period that it was called into service, so I don't know whether this would work for an extended period. Does one use the same temperature settings for plated-dinners (for a party) as for an entire All-Clad saute pan with the contents inside?

Follow-Up Postings:
.....Just a follow-up thought.....
· Posted by: AKAsTJ_Northern_CA (My Page) on Sun, Feb 13, 05 at 11:22
FWIW. Never link/Favorite to a thread Part, only link/Favorite the Appliances Forum itself. It helps prevent similar issues... TJ

RE: lacanche ranges part 18
· Posted by: Momto4Kids (My Page) on Sun, Feb 13, 05 at 11:25
Last night I used both. I set one of them on 100 degrees for plates and serving dishes until the meal was ready. I set the other cupboard for 130 - 150 degrees to hold food at various stages. They go from 80 to 230 degrees. You can do a lot in them: proof bread, slow roast (although I've never done it!!), etc. I love having them.

RE: I forgot to add...
· Posted by: Momto4Kids (My Page) on Sun, Feb 13, 05 at 11:29
Yes, I've put pots and pans directly from the stove in there and I've put plates with food in them. It just depends on what I need at the time. The racks are all moveable. There are also special pans and baking sheets that fit the cupboard.

RE: lacanche ranges part 18
· Posted by: OSSWB (My Page) on Sun, Feb 13, 05 at 13:13
Momto4Kids "There are also special pans and baking sheets that fit the cupboard." Could you expound on this comment please? Also just to weigh in on being GREEN with envy for both the kitchens above! They are outstanding! Hopefully mine will be too - I'm still in planning stages .... Thanks for the inspiration, MaryT

RE: lacanche ranges part 18
· Posted by: Momto4Kids (My Page) on Sun, Feb 13, 05 at 13:38
MaryT...I'm not sure what came standard and what was an option, because I bought every option I could get at the time! But, in addtion to the racks in the cupboards, there are narrow, deep baking sheets that slide directly onto the grooves...no rack needed to hold it in place. There is also a pan that's about 2" deep or so that also slides right onto the grooves, no rack needed for support, that you can put food right into. I'll take some pix and post them...so come back later this afternoon! Deb

RE: lacanche ranges part 18
· Posted by: AnnaLeeF (My Page) on Sun, Feb 13, 05 at 14:49
Deb -looks like you had a ball with your virtual dinner. That range is such a beauty! Denise - can't wait to see your new soapstone and the green Lacanche all together at last.

RE: lacanche ranges part 18
· Posted by: Momto4Kids (My Page) on Sun, Feb 13, 05 at 16:10
MaryT...Okay, the next four pictures are of the inside of the warming cupboard, the pan and the baking sheet. The pan is about 19in deep long by 12in wide on the interior. The baking sheet is slightly large in dimension to fit on the grooves.
Here is a link that might be useful: 4 Pix of Warming Cupboard

RE: lacanche ranges part 18
· Posted by: OSSWB (My Page) on Sun, Feb 13, 05 at 21:01
Momto4Kids Thanks for the great pics! That was really unexpected and very nice of you. I have been leaning toward the AGA 6-4 but now I am not so sure anymore ... (Grin) MaryT

RE: lacanche ranges part 18
· Posted by: Momto4Kids (My Page) on Sun, Feb 13, 05 at 21:16
No problem!! Just so you know...I've got a Sully +2, meaning it has 2 warming cupboards. I'd be happy to provide any extra shots or info you'd like you'd like. Just let me know. Deb

RE: lacanche ranges part 18
· Posted by: AnnaLeeF (My Page) on Wed, Feb 16, 05 at 22:03
Kitchengirl and Orchidluvr: And how are the Greens coming? Status reports please. Too soon for pictures?

RE: lacanche ranges part 18
· Posted by: orchidluvr (My Page) on Wed, Feb 16, 05 at 22:22
Hi, AnnaLeeF! Nothing much to report here. Soapstone installation is now pushed back to early next week. I am thinking of putting pictures, both here and on the lacanche forum, asking for opinions on how to handle my range install. It will be on a wall with no surrounding cabinets. I asked my GC today if he knew someone that could fabricate some SS to fit on the side of the range, and he says he does. Now all I have to do is take the darn picture and upload it (and get Webshots to cooperate!). Maybe tomorrow? How is your beautiful red cluny performing? Red was my second choice, although I love them all.

cleaning lacanche burners
· Posted by: swissmiss (My Page) on Wed, Feb 16, 05 at 22:37
We love our Volnay - I promise to post photos soon! The big center burner seems to put out ALOT more heat than my Mom's DCS or our neighbor's Wolf. Our only concern is we have not had success cleaning the burners. The silver colored, textured metal part below the brass center is the part we're having trouble with (tried the copper brite and lemon oil cleaners that came with the range; tried soaking with fabric softener and with baking soda....) Any suggestions?

RE: lacanche ranges part 18
· Posted by: anna_chosak (My Page) on Thu, Feb 17, 05 at 8:36
Hi swissmiss! I clean those (the collars, I think they're called?) with Brillo pads and elbow grease. You can also let them sit with Dawn Power Dissolver for 15-20 minutes before you brillo them. They'll never get as pristine as they were before you used them, but it'll be a big improvement.

RE: lacanche ranges part 18
· Posted by: kithencrazy (My Page) on Thu, Feb 17, 05 at 11:02
Momto4kids, That is an amazing kitchen. My new kitchen has a similar layout. I didn't think I could fit such a large range. How wide is the range alcove all together with the cabs on either side? Also, I love the double islands coming away from the range -- do you know the length from range to front of second island? Thanks.

RE: lacanche ranges part 18
· Posted by: Momto4Kids (My Page) on Thu, Feb 17, 05 at 13:34
Kitchencrazy-- Thank you!! The range is 7 ft long, plus 24" cabs flanking it...11 total feet for the alcove. I was worried at first that the 24in cabs would look teeny flanking the range, but now that everything is in...I don't think so. The distance from the range to the first island (which is 6ft by 4ft) is 4ft 10in. It is 42" between the two islands. The other island is 6ft by 6ft. The aisles between the perimeter cabs and the islands are about 4ft 8in. How are you coming along with your plans? Deb

RE: lacanche ranges part 18
· Posted by: kithencrazy (My Page) on Thu, Feb 17, 05 at 15:34
Momto4Kids, Thanks, that's good information -- maybe I can fit a range that size. I take it from your information that it's approx. 21 feet from the wall housing the range to the end of the second island. That might be a tough fit form me -- but it looks so great!! Which Lacanche do you have, is that custom? Did you consider other brads before buying the Lacanche?

RE: lacanche ranges part 18
· Posted by: Momto4Kids (My Page) on Thu, Feb 17, 05 at 17:57
Kitchencrazy, No problem. Yes, from the rangewall to the end of the 2nd island, it's about 21ft. Other ranges? Yes, I started looking at the Thermador prof range, knowing I'd need at least one more oven. Then, I started researching the 60" Wolf...it hadn't come out yet at that point. Then, I stumbled upon this forum, heard of the Lacanche...and once I found out I could "have it MY way," there was NO turning back!! Yes, I ordered custom. It's the Sully+2. It has two of the larger ovens (one gas and one elec conv...my choice) and two 2 warming cupboards. I've got the burners configured how I want them. I've been in the new house for 3 months now and I've been able to do everything I want to do without limitation. I couldn't be happier! Keep us posted! Deb

RE: lacanche ranges part 18
· Posted by: kitchengirl (My Page) on Sat, Feb 19, 05 at 1:42
Hi AnnaLeeF! Thanks for asking. I am coming along, albeit slowly: the floor has been grouted and cabinets will be delivered this week, along with my Green Cluny. I'm excited about seeing it, finally -- it has been sitting up in Washington for a couple of months, since our garage is also my husband's shop and is crowded with equipment and stuff for the new house. I might mention that Orchidluvr and I independently chose the same exact range color combo: green/chrome/stainless -- but we have compared design notes, and our kitchens will be as different as can be! Re. photos: please don't hold your breath (we might all turn blue...): we will interrupt our renovation and kitchen install to go to Bologna and Grenoble for 2+ weeks in March. Given that my husband will do the kitchen install, which requires a lot of customization on his part -- well you can see what I mean... If anyone has personal experiences visiting Grenoble and possibly Lyon, please advise (a bit OT, but maybe there is a Lacanche connection somehow!). Orchidluvr: what about the aubergine color -- I thought you were rather taken with that (orchid-like)! I wonder why AC doesn't show this color on the website -- it is so food-compatible, it seems ideal for a range.

RE: lacanche ranges part 18
· Posted by: Momto4Kids (My Page) on Sat, Feb 19, 05 at 10:35
kitchengirl...I'm almost as excited to see the pix from your trip as I am to see pix of your range! At least post progess photos!!

RE: lacanche ranges part 18
· Posted by: AnnaLeeF (My Page) on Sat, Feb 19, 05 at 11:18
Kitchengirl, I am smiling at your timetable; I know where that is going. I still haven't invited friends over (except closest ones) since we ripped out the kitchen in the fall and the family room in December, because even with the kitchen piece almost done sans painting, it is still such a mess with a gaping hole for the fireplace and wet bar and entertainment center. Funny, we are doing the same thing as you, escaping in March! We did briefly consider Lyon a week ago. I wanted to travel around the Burgundy countryside to the birthplace of Lacanche, but couldn't sell that idea this early in the season weatherwise to hubby, so a few days ago we booked a flight to Malta as an uncharted adventure. [Sorry to be a little OT.] Both the new green Cluny debuts will be worth waiting for! Then will come the blues (Ivette & VedaZu & I think there is another coming as well), since black, stainless, burgundy and yellow are accounted for. I would love to see an Ivory Cluny used; they look very elegant in photos. Anyone already have an Ivory that's been done for a while? And, yes, that Aubergine would be intruging, but challenging to decorate around, I bet. It would be nice to have a Lacanche Album so newbies finding the forum could find examples all in one place of the different colors in use. I know I found it very helpful to connect with the (very) few posters who had used burgundy when I started.

RE: lacanche ranges part 18
· Posted by: NancyUSA (My Page) on Sat, Feb 19, 05 at 11:58
Hello all, I was hoping someone could help. The gas companyis coming next Tuesday to hook up the propane. I am not sure if the electrical hook up comes before or after the gas. I can't tell from the installation document. I need to know if I need the electricians in before the gas is hooked up. Thanks for your help We're almost there. Nancy

RE: lacanche ranges part 18
· Posted by: dmsb (My Page) on Sat, Feb 19, 05 at 14:12
AnnaLee -- what a nice idea about making a lacanche picture gallery -- I know I found the one on the ArtCulinaire website really helpful, and I wish there had been more to see. Where should we set that up? Here? Or in the kitchen forum, in the "gallery" there? A "Lacanche kitchens" thread? What's everyone's opinion?

RE: lacanche ranges part 18
· Posted by: anna_chosak (My Page) on Sat, Feb 19, 05 at 16:58
Nancy, are you running a separate electrical line for it, or is the electrical already there? We did a hardwire for our temporary placement, but yes, we had the electrical done first. That way, when the gas got hooked up, we were all set to go (and woo-hoo, what a moment that was!). You could still use the cooktop with gas only; you'd just have to light it manually.

RE: lacanche ranges part 18
· Posted by: NancyUSA (My Page) on Sat, Feb 19, 05 at 17:38
Anna Thanks, Yes the hardwire is there. I think I can get the electrician in before the gas guys thanks again Nancy

RE: lacanche ranges part 18
· Posted by: orchidluvr (My Page) on Sat, Feb 19, 05 at 23:59
I love the aubergine! I am having difficulty using a similar color (perhaps a bit on the merlot side?) in decorating, however. Everything I see is either too blue or too red. It is a difficult color, I think - but I still love it. I agree a Lacanche gallery thread would be a great idea! I am thinking of the ivory cluny with perhaps sage cabinets? Wouldn't that be lovely? I know, I'm stuck on green. I need more kitchens so I can try out more color schemes! First I have to get this one done. . I'm having trouble with the city over historical approval for my whole house siding job right now...as if I haven't been through enough torture. If this delay prevents my landscape from going in this year (after 2 years without a garden) I will finally go over the top and have to get really angry.

RE: lacanche ranges part 18
· Posted by: AnnaLeeF (My Page) on Sun, Feb 20, 05 at 1:41
Denise - forgot to respond - yes, the red cluny is cooking great. I'd like to quit working so I could stay home and play with it! No garden = no joy! Pooh! And, yes, sage & ivory would definitely work.

RE: lacanche ranges part 18
· Posted by: kitchengirl (My Page) on Wed, Feb 23, 05 at 4:09
AnnaLeeF: Malta sounds wonderful in March! We will be actually in the Emilia Romagna region of Italy near Ravenna, Urbino and San Marino for a week, while my husband teaches at a former Episcopal fortress turned conference center, THEN we will be in Grenoble and possibly Lyon -- vacation for me, less for my husband! Back on-topic: my range will arrive within 2 days, and as Orchidluvr (the other green ranger) knows, I am secretly terrified (ie, DH doesn't know) that my green range will clash with my tile floor, which is an amazingly varied blue-green to hunter green to slight olive tones, with grey, white and tan, all in a highly textured slate look. God knows why I selected this floor: it would have been a lot smarter to pick a black or stainless range, or a neutral floor, but I was dead-set on not having a blah floor, or one that was the same general color as my cabinets, as many Southern Californians do: the all beige or tan kitchen... I even considered calling Stan and asking if I could switch to one of the standard finishes, but was too stubborn to give up my "green dream". All my tile samples really did not adequately represent the range of color in this floor. I will share a photo as soon as the weather clears, as we are having a record-breaking rainy season here, and hence it is GRAY. Please wish me luck with this decorating drama!

RE: lacanche ranges part 18
· Posted by: AnnaLeeF (My Page) on Wed, Feb 23, 05 at 8:40
KG: I know that terror! I feared the same when DH called from Woodinville to say he had just purchased the burgundy Cluny to sit on terra cotta floors! What? Not classic black to be safe with orangy red tiles? Not yellow to pick up the gold tones in the floor? The resulting tonal contrasts are actually fine for us, but might not be for future buyers. Color has been our Number One daunting aspect of the whole remodel at every turn! I hope you'll be pleasantly relieved in a few days to see how these collective greens work together as inspired choices. The varigated colors you describe sound positively delightful! It's so nice to see people step outside safe choices and embrase color. I bet you'll spot a perfect accent piece on vacation to bring back to your new kitchen. Your destinations are all wonderful & you'll be able to relax then, knowing the greens at home are all fine.

RE: lacanche ranges part 18
· Posted by: kitchengirl (My Page) on Wed, Feb 23, 05 at 12:58
AnnaLeeF: Thanks a lot for sharing your scenario! I remember hearing how your DH had chosen the burgundy w/o you there (thought that was a sign of an amazing marriage...), but really assumed that your choice of the burgundy with your traditional terra cotta hex tiles was part of a wonderful master plan for an old-world look! I love your floor and range combo (as well as your kitchen design overall), so I hope my aethestic choice of months ago holds together well in the next day or two! I checked with the shipping Co. and my Cluny is actually at the local terminal already. I love decorating, and generally am pleased with my choices, but the process of getting there can be excruciating with my second-guessing nature. And it is getting worse as I add years! Lately, as I looked at countertop choices, I started berrating myself as to why I didn't choose a quiet floor so that my Cluny's green would pop more, and then I could also choose a lively stone for counters... the building process takes so long that you forget all that thought process that lead you to the decisions in the first place!

RE: lacanche ranges part 18
· Posted by: orchidluvr (My Page) on Wed, Feb 23, 05 at 14:51
Kitchengirl - your vacation sounds fantastic! I can't wait to see the pictures of your gorgeous green range with that floor. I'm sure it will look fantastic! AnnaLeeF, Malta is the destination for a fall convention of an online group I belong to, we celebrate the historical fiction of Dorothy Dunnett. She put her characters there with the Knights of St. John in the book "Disorderly Knights", I believe. Lots to see!! You will love it! My soapstone went in today - and can you believe it?! It has so much *green* in it! I am so happy with the color! I asked what type and it turns out it is Green Mountain (original I suspect). I love it! Yes, the kitchen is starting to come together. Finally!

RE: lacanche ranges part 18
· Posted by: VeloDoug (My Page) on Wed, Feb 23, 05 at 15:01
DW and I are working out the final details of the cabinets for our new kitchen. It's a very small space so we have to plan where everything will go. I now store three cast iron skillets and a cast iron griddle in the drawer under the oven of our GE gas range. Judging from photographs on CA's Reserve page, the drawer under the oven on our Cormatin will be large enough to continue doing that. But will it be sturdy enough? Do any of you store heavy things in the drawer(s)?

RE: lacanche ranges part 18
· Posted by: AnnaLeeF (My Page) on Wed, Feb 23, 05 at 17:01
Doug, you will be getting some new (heavy) accessories with your range to store as well, I believe. We do have some items stored in our Cluny drawers, but I shied away from storing super heavy items like our Lacanche grillplate and griddle there, placing them in a cabinet instead. Denise - GA GA over your positively wonderful soapstone! I have definite vein-envy! It really is beautiful! It won't be long now before you are up and running! And, yes, Malta should be colorful. We got a super air/hotel price from Virgin-vacations.com, which turned out to be cheaper than going to Key West for a week, so we could not resist. We may add on a catamarand excursion to Sicily to see Mount Etna since we are so close. Hoping to find some art to put over the Cluny while we are there - Malta is supposed to have a lot of art galleries and museums.

RE: lacanche ranges part 18
· Posted by: dmsb (My Page) on Thu, Feb 24, 05 at 11:39
Kitchengirl -- oh, it's agonizing waiting for parts of your vision to arrive and worrying that you've goofed up somehow. Trust your instincts, though -- in all likelihood your combination of materials will be super, and your amazing green cluny will just sing poised on that lovely slate. Quiet countertops would be a good idea, in my opinion -- one should let certain aspects be the quiet ones, so that everything is not in competition with everything else. orchidluvr -- I wonder if I might solicit your opinion on good orchid-options to sit on the deep granite ledge of my greenhouse-window above my kitchen sink? Anything that might be especially nice with my kitchen colors? (My kitchen is in the "gallery" section of the "kitchens" thread, in case you haven't seen it or don't recall.) Thanks! And congrats on your soapstone -- having counters in place makes the world feel almost normal again, doesn't it?

RE: lacanche ranges part 18
· Posted by: VeloDoug (My Page) on Thu, Feb 24, 05 at 12:10
AnnaLeeF - Indeed, we will have a griddle plate, a grill plate and a portable simmer plate to store as well. We think they would best be stored vertically and we've left an open space under the 10" wide counter to the right of the range for them. The drawer under the oven will have to store some kind of cookware to make the plan work. The only other space for regularly used cookware will be the 20" wide open shelves under the counter on the left of the range. There is a pantry with 36 linear feet of shelves right around the corner for less frequently used kitchen gear.

RE: lacanche ranges part 18
· Posted by: clafouti (My Page) on Fri, Feb 25, 05 at 10:10
Kitchengirl, I go to Lyon about once a year, but I don't usually "do" much! I would recommend spending a lot of time in Vieux Lyon (Old Lyon) just walking around, window shopping, stopping for coffee or an aperitif from time to time, ordering food you have never heard of, etc. Ahhh, sounds like the good life to me! There is such wonderful food there and so many great very local specialties. Tete d'Or park is a very nice spot for a picnic. The Maison de la Danse might have something good going on while you are there. There are many museums - it depends upon what you are interested in. Grenoble is extremely beautiful, wonderful if you like hiking or cross-country skiing (might be a bit late when you go.) Have a great time!
Here is a link that might be useful: Maison de la Danse

RE: lacanche ranges part 18
· Posted by: Bolt5 (My Page) on Fri, Feb 25, 05 at 19:29
Kitchengirl, My husband and I stayed in the Cour Des Loges in Lyon several years ago. It dates back to the l5th century and I believe it was a Jesuit monastery. The breakfast was wonderful. A must see. Maria

RE: lacanche ranges part 18
· Posted by: orchidluvr (My Page) on Sat, Feb 26, 05 at 0:21
Hi, dmsb - As far as orchids go, what type of light do you get at that window? Does it face east? If so, I would recommend Phaleanopsis, they flower for a long time - a nice yellow one would look great, IMO. The only problem with phals is that they usually only flower once a year (even if it is for a long while)...tropical slipper orchids, paphiopedilums, are the same way, except some of them have lovely leaves - so they look nice out of flower, too. There are many of them that are fairly easy to grow and come in colors of green, mahogany and brown. If you have southern or western light, I would consider an oncidium type plant - perhaps Oncidium Gower Ramsey, a well known yellow with a great branching habit. There are so *many* orchids! It is hard to pick!

RE: lacanche ranges part 18
· Posted by: kitchengirl (My Page) on Sat, Feb 26, 05 at 4:01
Clafouti and Bolt5: thanks much for the Lyon & Grenoble suggestions -- I look forward to checking them out! Clafouti, do you have family reasons to visit Lyon regularly? I think this vacation will be a great break from overly-stressful remodeling. I really need to step back and put things in perspective, as all the details that are not quite right or need fixing have overtaken any joy in the remodel process. For the record, I do not recommend acting as one's own GC unless you have built several homes before, not just the one, as we did! My green Cluny will arrive Monday, as will my cabinets. It will still be some time before everything is installed and trimmed out, but it's a step! I will be thrilled just to see how the colors work (hopefully) in the room...

RE: lacanche ranges part 18
· Posted by: dmsb (My Page) on Sat, Feb 26, 05 at 11:12
kitchengirl -- acting as one's own GC is just overwhelmng -- neighbors of mine just did that and while they were very successful (insofar as the finished product looks great) it was incredibly taxing. They barely saw their kids for months. But I feel nearly he same way -- acting as my own designer and mini-architect, since we fired our architect way back in September -- not nearly enough contrition on her part about mistakes she made -- costly ones -- and an incapacity to work in the vernacular of OUR style and aesthetic. It was her own, or a big frown and a "you don't really want that -- you won't like that" when it came to ours. So please accept my sympathy -- I know whereof you speak!

RE: lacanche ranges part 18
· Posted by: clafouti (My Page) on Sun, Feb 27, 05 at 22:05
kitchengirl, "yes" for family reasons, although I do not think of Lyon as my "home town" (...and I do not know anyone in France who owns a "designer" French range, although everyone seems to eat out a lot there compared to here...)

RE: lacanche ranges part 18
· Posted by: anna_chosak (My Page) on Mon, Feb 28, 05 at 8:43
Deb: Did you ever get my email with the mockup? Let me know.

RE: lacanche ranges part 18
· Posted by: NancyUSA (My Page) on Mon, Feb 28, 05 at 12:33
I thought I would try to "capture" the lacanche threads and pictures as suggested upthread. I've created a website and posted the threads here and pictures that I could find on That Home Site. The site accepts comments. If it works out we could post the link at the top of new Lacanche threads. The site link is http://lacanche.blogspot.com/ Email to me for the site lacanche@gmail.com It is just a start with 2 sections pictures and threads but I think other categories could be added.. cooking,cleaning,cookware, ect
Here is a link that might be useful: Website to save threads and picture links

RE: lacanche ranges part 18
· Posted by: clafouti (My Page) on Mon, Feb 28, 05 at 15:55
NancyUSA, that is a great idea! Thanks!

RE: lacanche ranges part 18
· Posted by: kitchengirl (My Page) on Mon, Feb 28, 05 at 20:54
It's HE-ERE...! Orchidluvr and all: my green/chrome Cluny range was delivered today! I've yet to uncrate it, but peeking thru the shrink wrap and crate slats, the chrome and stainless trim looks great! I had begun second-guessing that choice, too, but one peek and I have let that concern go! I look forward to removing the crate tomorrow. dmsb: thanks much for your empathy; when we built our last house, my husband and I picked an architect that DH came to strongly dislike. And like you, our architect cost us many extra $$, after making a mistake that he never recognized as his own. I recognized, though, that we had responsibility for hiring the moron after DH said he couldn't interview another architect! Re. acting as our own GC: it's the gray areas that get me: one contractor says do X first, then Y, another says do Y then X... Also, developing an understanding with each new contracting crew is very tough. And since I have always been my own boss and not someone else's, I find it extremely tough to tell people straight up when I am unhappy with how they are doing something or if they are abusing my property, which happens a lot with a house when it is being renovated and you don't yet reside there. I think if you have managed folks successfully in a work situation, you are better suited to acting as a GC, assuming you know enough about construction. Sorry for the long OT -- I hope it gives someone something useful to consider.

RE: lacanche ranges part 18
· Posted by: orchidluvr (My Page) on Mon, Feb 28, 05 at 21:25
Kitchengirl!!! Congratulations on the big delivery!!! I am anxiously awaiting news about how your range looks with your floor tile. I'm hoping it is perfect for you. Also, dmsb, I understand your feeling about architects. Mine is also a friend, and I so admire his work that my daughter calls me a groupy. The down side of that is that when he does a design, there are only a few points that are negotiable. The rest is **fixed**. He was flexible about appliances, and extremely happy with the Lacanche. He agreed to a prep sink. But he said NO to an island and NO to the backsplash I wanted. I figure that when it gets done, it will look like he designed it, which is what I wanted. If I had made choices to compromise his vision, it would look like I designed it. And I am *not* a designer. So, for me it all worked out well. My contractor thought it was crazy, though. He said he finally figured it out. He was building an addition for Tom with my money! Anyway, the carpenter was here today, replacing the beadboard backsplash (that Tom specified) and putting up some brackets. We are making great progress and the painters will be here soon! I can't believe it!!

RE: lacanche ranges part 18
· Posted by: kitchengirl (My Page) on Tue, Mar 1, 05 at 3:09
Thanks Orchidluvr, my nice delivery guy helped me muscle the crate onto what we call the "elephant skateboard" - a rolling wood dolly - so that I can move it around the garage as needed (also DH's woodworking shop). I have it facing the street so that I can get a better look at the color, which I am quite curious about! -- gotta remove the shrink wrap. This green seems to change a lot depending on light conditions. You might post the links here that you sent me once of Tom's commercial work: I am rather interested in architecture, and was very impressed. What was the conversation about an island and your backsplash choice? And did Tom choose the standalone location for your Lacanche?? I wish my range wasn't to be fairly hidden behind my little island, but the ergonomics are great this way, and I didn't want to forego the island b/c it adds so much convenient storage and prep space in my smallish space. My kitchen work area is a U with the range at the bottom of the U and the island centered down the middle. Well, time will tell...

RE: lacanche ranges part 18
· Posted by: NancyUSA (My Page) on Tue, Mar 1, 05 at 8:24
Thanks VeloDoug. VeloDoug sent me the Lacanche range threads #16 and #17. I have put them up on the Lacanche website. If anyone has any earlier pictures or threads please send the information to lacanche@gmail.com and I will add to the Lacanche website. http://lacanche.blogspot.com/
Here is a link that might be useful: Lacanche website storing pictures and threads

RE: lacanche ranges part 18
· Posted by: Pirula (My Page) on Tue, Mar 1, 05 at 12:42
Yay!! Kitchengirl! Oh man Debbi: Now yoúve got me thinking maybe I should call Stan and amend our order to add a warming cupboard. We'd lose our undercounter pull out pantry, which frankly we don't need. But we'd also have to get a larger hood, which means we'd lose some of our open shelving space. Hmmmmmmmmm. But we'd get an extra burner, and have that great warming cupboard which we can also use to store dishes if need be. Hmmmmmm. Oh man, this is bad. I guess we'll measure what the "new"shelves would be. Oh man, oh man, oh man..... Ivette

RE: lacanche ranges part 18
· Posted by: AnnaLeeF (My Page) on Tue, Mar 1, 05 at 13:56
Nancy, Thanks for setting up the new link for everyone. On your own picture of setting up your beautiful black Lacanche - are those custom cabinet kickplates running along across the bottom? Or do my eyes deceive me?

RE: lacanche ranges part 18
· Posted by: orchidluvr (My Page) on Tue, Mar 1, 05 at 21:15
Hey, Kitchengirl! This Bocce Club was Tom's *big* project last summer. In the last picture, you can see a big copper fountain, just like the one Tom has at his house. He designs and makes fountains and has promised two (way smaller than that one, though!) for my landscape to be done this summer. Tom and our mutual neighbor (a Ford Lawyer!) installed this one in the bottom picture: http://www.palazzodibocce.com/photography.asp Also, he did a landscape for the new 4 star hotel in Rochester MI - the picture on the far right in this link: http://www.royalparkhotel.net/gallery.html I should take a picture of this house he designed the prior summer. It is to die for, a gorgeous English Cottage. I wish I had a viewing of his other house last summer - all I know is that they also got a Shaw's original sink. Tom doesn't design big houses - but smaller high quality homes. My kitchen addition is quite small considering some that I see on this forum. He told me that was as large as he could make it to fit in with the rest of the house (which is small). Everything is in proportion. As far as my conversations with Tom about an island, I asked if I was getting one, and he said, emphatically, NO! Yes, he put the range in a standalone position, but drew in an Aga. I think he was surprised but delighted with my final choice. His favorite color is green, too, so I'm sure that made an impression.

RE: lacanche ranges part 18
· Posted by: kitchengirl (My Page) on Wed, Mar 2, 05 at 2:30
Nancy, Thanks very much for assembling all of the Lacanche threads: great idea to put all the info together in one place -- a real resource for the new/interested folks. Orchidluvr: The palazzo di bocce is really neat. I would love to see any of his other residential work, like the English Cottage! Pirula: if I could have convinced my husband to get the warming cabinet, I would have! While I think I can cover my needs with two ovens, it is wonderful to have a separate appliance that works at low temps for holding foods or just warming plates.

RE: lacanche ranges part 18
· Posted by: Pirula (My Page) on Wed, Mar 2, 05 at 12:10
Well gosh I don't know. We measured and the shelves would still be plenty big, even given the bigger hood. We calculated that the aggregate cost of the warming cupboard and monster burner addition, and the larger hood, increased shipping, miuns the pull out pantry cupboard cost, we're still looking at about $2K-$2.5K. I'm thinking it may not be worth it to us, especially since hot plates is not something we get into all that much. Even at restaurants, I just don't appreciate it. It would be great for keeping a plate warm for a later arrival. But there's only the three of us and likely to stay that way (seekingadvice would say: "famous last words!!") and we can use the oven at the lowest setting to keep a plate of food warm. Still thinking about it, but leaning toward not doing it. Ivette

RE: lacanche ranges part 18
· Posted by: doubleyellow (My Page) on Wed, Mar 2, 05 at 15:19
To me, the appeal of the warming oven is not hot plates, or keeping food warm, but the slow cooking capacity. How many who have these actually cook long slow items in it? (ribs, stews, beans, ratatouie...)

RE: lacanche ranges part 18
· Posted by: kitchengirl (My Page) on Thu, Mar 3, 05 at 0:24
I know there is a guideline for minimum cooking temperature to prohibit food-borne bacteria (not to get yucky here...) when slow/low temp cooking, and I'm pretty sure it is above the minimum of the regular Lacanche ovens' 150 degrees. The warming oven is just the thing for proofing doughs, though. Anyone else knowledgeable about this topic?

RE: lacanche ranges part 18
· Posted by: doubleyellow (My Page) on Thu, Mar 3, 05 at 3:40
150 degrees? I thought they went from 80 to 230 degrees. I believe that's what Stan told me. He also told me someone there likes to make slow cooked ribs in them. here's what an English site says about the warming cupboard: "The adjacent cupboard can be converted to a simmer/warming oven, ideal for heating plates, holding food, or prolonged cooking"

RE: lacanche ranges part 18
· Posted by: anna_chosak (My Page) on Thu, Mar 3, 05 at 8:55
No, she means the regular ovens' lowest temperature is 150.

RE: lacanche ranges part 18
· Posted by: VeloDoug (My Page) on Thu, Mar 3, 05 at 9:19
The lowest indicated temperatures are 150º for the electric oven and 200º for the gas oven. The highest indicated temperature for the warming oven is 230ºF. The temperature commonly recommended for slow cooking is 225º-250º. If the warming oven really can reach and hold a temperature of 230º it should be fine.

RE: lacanche ranges part 18
· Posted by: kitchengirl (My Page) on Thu, Mar 3, 05 at 18:34
I think the warming oven would also be ideal for dehydrating fruit and tomatoes, if people have abundant quantities in peak season. I would also like to have the option of plating food for dinner parties, but as it stands, I tend to serve on platters, family style, b/c I can't keep individual plates warm during the plating...

RE: lacanche ranges part 18
· Posted by: RangeSeeker (My Page) on Thu, Mar 3, 05 at 19:15
I’m at a loss. Based upon quite a bit of research, glowing feedback here, and stories of superior support my mind was nearly made up: I was ready to purchase the Cluny. My main concern was support/service after purchase and overall reliability. I also wanted to see a Lacanche in person prior to making the plunge. I called AC and spoke to a very friendly receptionist. She politely took my information and said someone would return my call. No response. I called a 2nd time a few days later and the receptionist was again very nice and committed to having someone call me. No response. I’m frustrated because I think the Cluny is the perfect aesthetic fit for what we’re trying to do with our kitchen but I’m very wary about giving business to organizations that demonstrate no interest in dealing with their customers. If this is how they treat people eager to plunk down nearly $10,000 how will they respond if I need help? I would have expected this type of response from a company with a monopoly on the market… oh wait, the do have a monopoly on the North American market. I wish there was an alternative.

RE: lacanche ranges part 18
· Posted by: Momto4Kids (My Page) on Thu, Mar 3, 05 at 19:42
RangeSeeker...call AC back and ask specifically to speak with Stan. If he's not available, ask if he's in town so you can determine when you might be able to expect him to call you back. Also tell the receptionist you're calling him to get help with arranging to see a Cluny in your area. He is the primarily one to talk to about that. If he's out of town, it could be a couple days/week before you hear back from him. I'm sorry this happened to you. I don't believe it is the norm. And just so you know since you're experience hasn't shown this for you...they do try hard to reach you when they get your message...I emailed with a question about adjusting the gas flame. Steve called, called, called me. He emailed me a couple of times. He tried in vain to reach me. East coast vs West coast, 4 kids with homework, blah, blah, blah...it's hard for me to find time to call him back! The fact that I haven't gotten my flame adjusted is 100% my fault! It's certainly NOT for their lack of trying. Give them another chance...especially if you feel the Cluny is the perfect aesthetic fit for what you're doing. I'm sure they'll be able to match you up with someone to visit. Good luck!

RE: lacanche ranges part 18
· Posted by: AnnaLeeF (My Page) on Fri, Mar 4, 05 at 10:08
RangeSeeker: Any luck since you posted? Not to excuse the lack of follow-up, but AC is a very small company and Stan, the primary initial contact for prospective customers, does travel periodically to France. It may be that messages are left for a particular absent person there, and others stick to their own functions and don't cover for each other. There are only about 2,000 Lacanches in the US; however, this forum is probably responsible for a steady increase in new purchases. As a company does grow, eventually the way they do business has to be adapted to accommodate greater volume. Personally, we have found them to be extremely responsive to all of our contacts. They also have their own forum where people can post questions. As you might expect, it is not a high traffic site since ownership is still relatively uncommon here. You might also want to e-mail them through their website.

RE: lacanche ranges part 18
· Posted by: Zolablue (My Page) on Fri, Mar 4, 05 at 14:22
kitchengirl - according to Alton Brown's book Gear For Your Kitchen, page 237: "Foods are most vulnerable to bacterial colonization when they're in the 40º to 140ºF range -- the Zone."

RE: lacanche ranges part 18
· Posted by: kitchengirl (My Page) on Sun, Mar 6, 05 at 0:42
Thanks for that info, Zolablue: I had read about food safety a couple of years ago in "Fine Cooking" magazine, but had forgotten the #s. I have some really bad news to report: my range fell forward as I was unwrapping it and has sustained damage to the top handrailing, the control panel and the side panels. Hopefully the cook top and burners are fine. This was gravity in action: after I removed the heavy burners and French top from the back, the range, in an instant, tipped forward and crashed to the ground. I am heartbroken over this accident and just hope that I can get it back to 100%.

RE: lacanche ranges part 18
· Posted by: Pirula (My Page) on Sun, Mar 6, 05 at 3:50
Oh. NO. I am so sorry kitchengirl, this is heartbreaking. Okay, I know how I would feel in this situation, and it's NOT good. But let's try to keep in mind that this is a thing, and it can be repaired. Not to worry, it can be fixed, and I suspect it will look good as new. I certainly hope so. Geez, how disappointing and frustrating and just, ugh. I am trying to understand the physics behind what happened. I guess I don't know how they arrive packaged, but I don't see how taking the burner and french top off should make the thing tip over!! I'm sorry, I'm not helping. It'll work out, you'll see. Ivette

RE: lacanche ranges part 18
· Posted by: pamela1 (My Page) on Sun, Mar 6, 05 at 5:54
Kitchengirl-- Oh no! There's no way this should happen. No range tips over when you remove its burners and grates. And no warning about this on the packaging??! If you remove all this stuff for cleaning, will your range fall forward on the floor in your kitchen? Something isn't right here. Good luck--tell us what happens please. Pamela

RE: lacanche ranges part 18
· Posted by: anna_chosak (My Page) on Sun, Mar 6, 05 at 7:48
Oh kitchengirl, I am so sorry to hear that. You must feel just sick. :-( I hope the situation will be resolved as quickly as possible. I'm also having a hard time picturing what could have happened.

RE: lacanche ranges part 18
· Posted by: vedaZu (My Page) on Sun, Mar 6, 05 at 8:25
What a disappointment! Mine is still sitting in its carton, so I'm taking notice--when the time comes to move it, I'll have a small army standing guard! I can't even think how that could be, unless the doors were also open--they're quite heavy, and maybe. . .no, still can't understand it. Please give us details.

RE: lacanche ranges part 18
· Posted by: kitchengirl (My Page) on Sun, Mar 6, 05 at 13:36
Thanks for the support, guys (gals, really). I'm afraid the issue is that the delivery person helped me muscle the crate onto an enormous wood platform on wheels, since my husband was in Europe when the range came. Given that I never studied physics, I did not properly recognize the inherent danger in this: the crate has 3 2x4's on its bottom and we put it so the 2x4's ran parallel to the platform, not perpendicular, so that the front of the crate and range wasn't properly supported by the platform (which was slightly smaller in size than the crate front to back), and when the weight of the French top and other heavy packages were removed from behind the range, the range fell forward off the platform b/c the front 2x4 of the crate wasn't supported by the platform. My husband told me that if the delivery guy and I had placed the range on the platform in the other direction, so that the 3 2x4's on the bottom of the crate ran perpendicular to the platform, this never would have happened... It seems obvious after the fact that this was an accident waiting to happen, but the heft of the crate is so great that the whole thing was completely stable prior to being unwrapped: I rolled the platform around the garage by myself without any teetering -- that was the point of putting it on the platform: to be able to move it, given that my husband could not be present when we took delivery. This apparent stability, b/c of all the heavy items on the back of the crate, gave me a false sense of everything being okay on the platform. Is this clear? I'm really not an accident-prone person. It was truly awful. Hopefully everyone understands that there is no inherent danger in the way the Lacanche is crated -- it was my unfortunate circumstances.

RE: lacanche ranges part 18
· Posted by: clafouti (My Page) on Sun, Mar 6, 05 at 19:04
Oh, kitchengirl, I am so sorry. It might be worth a telephone call to Stan. I would assume that the shipping is insured. I know what you mean about it being no one's fault, a twist of fate, but really, there was no way you could have been expected to know. (Although one would think that the deliveryman would have had enough experience with heavy crates to prevent that sort of accident.) I had a few things break when I moved here, and I was very pleasantly surprised at how helpful the insurance agent was, really no big deal. Again, I am sorry that happened.

RE: lacanche ranges part 18
· Posted by: kitchengirl (My Page) on Sun, Mar 6, 05 at 21:36
Thanks, Clafouti. I have a call in to Stan, and will need help from AC to assess damage and decide what to do to get my range working and beautified... Just thinking of the damage makes me shudder. It is such a pity.

RE: lacanche ranges part 18
· Posted by: dmsb (My Page) on Tue, Mar 8, 05 at 2:50
Oh, Kitchengirl! My sympathis are with you! To see your cluny fall before your very eyes will certainly be a lasting torment! But hopefully reparable. As someone whose cluny also sustained damage and had to be repaired, you can rest assured that repair is possible and your range will (one day -- probably not this month, but one day, nevertheless) be lovely and perfect again. Mine was damaged during transit from France to the states, and I was given the option of having the parts replaced, or repaired. I chose replacement, and that worked for me, but the guys up at AC did a repair-job on the damaged parts anyway, just to get some practice doing so, and they emailed me the pictures of their handiwork. It was quite impressive. All in all I'm glad I chose to have the replacement panels made, as one ought to have perfection for these prices. My heart goes to you, though, it is just so upsetting. Try not to blame yourself. Best wishes.

RE: lacanche ranges part 18
· Posted by: Pirula (My Page) on Tue, Mar 8, 05 at 3:45
kitchengirl: Now I get it. I am so sorry, but please don't blame yourself, jeez this could happen to anybody. You're wise to call Stan and check into insurance. I am sure it is reparable and that all this will be a distant memory soon. Best, Ivette

RE: lacanche ranges part 18
· Posted by: AnnaLeeF (My Page) on Tue, Mar 8, 05 at 10:38
Kitchengirl: We are in Malta catching a few fleeting moments of internet connection and reading of your unfortunate mishap. We offer you sincere sympathy - it could have happened to any of us. In the end, after repairs or replacement and a few nightmares, you will again have a work of art, but one with a story to tell. Perhaps this is a really good time for your upcoming vacation to settle back and catch a break from the remodeling woes. After seeing restored treasures all day here, restoring your Cluny seems very possible and only a little time-consuming. Can your homeowner's insurance be of help with the expense?

RE: lacanche ranges part 18
· Posted by: kitchengirl (My Page) on Tue, Mar 8, 05 at 19:52
Thank you very much Ivette, Dmsb and AnnaLeeF, for your warm wishes. From yesterday's conversations with Gregg in technical, my range should be in close to original condition with replaced right and left side panels, a new control panel and new brackets for the towel/rub bar that runs the full width of the range. Hopefully my digital photos to Gregg will confirm that today. The modularity of these ranges is quite impressive: I don't know that most American ranges have panels that are as easily replaced as these. And opening my cook top, or table top, as Gregg calls it, to check for damage, was really interesting: I really like the way the mechanics look, compared to my old Viking: all the cables are sheathed. Dmsb: did you receive your range damaged, or did it go to Woodinville first, and then you were informed of its damage? It seems that West Coast ranges now go to AC for review first -- I don't know if it has always been that way. AnnaLeeF: you are right about remodeling woes and taking a much-needed break! I recognize the stress by how much I have been losing details that normally I'd easily hold onto... also locking myself out of my car... these are my typical tell-tale symptoms. Hope you are having a super time in Malta!

RE: lacanche ranges part 18
· Posted by: which07 (My Page) on Wed, Mar 9, 05 at 10:10
After placing the order for our Cluny+1 with AC 2 years ago, we are finally at the point where it's going to be installed. We're on our 4th GC. It's amazing how many dishonest people there are out there! Even with all the details in writing you can't be sure. The last one stole thousands from us and doctored the bank records to cover his tracks. Any way, we originally planned a tile backsplash behind the range, but now I'm looking at stainless to match the Cluny. Does anyone have any recommendations or advice with them? TIA and I still love Lacanche and AC, the BEST vendor/contractor I've dealt with in the last 3 years. Chris

RE: lacanche ranges part 18
· Posted by: Zolablue (My Page) on Wed, Mar 9, 05 at 13:27
kitchengirl - Just now reading this as I've been under the weather. I ---- feel ----- your ---- pain! My heart just went thud upon reading your mishap. This is where you can really appreciate Art Culinaire and their service as we just never know, do we? Oh my, you poor thing, but you will be ok. :o) And so will Cluny, I am sure. Just hang in there. We have all had things happen to us during our kitchen remodels in varying degrees and it really makes you sink. You just have to force yourself to move ahead and not dwell and it sounds like you are well on your way to getting it back to 100%. For anyone worrying about Lacanche having a balance problem make sure you read kitchengirl's post carefully. We had our FT and grates off a lot moving it during cabinet installation and even with doors open it is perfectly weighted so don't worry. At least don't push your own panic buttons so quickly. :o) Like I said before no matter how careful we all are these things just happen during renovation and even when you think you've planned everything soooooo carefully stuff just happens. Just be glad you have a company to help you get this fixed so quickly and so carefully.
Here is a link that might be useful: Our Cluny sitting naked during install...

RE: lacanche ranges part 18
· Posted by: kitchengirl (My Page) on Thu, Mar 10, 05 at 0:04
Zolablue, Hope you are feeling much better. Thanks very much for your support; I have dealt with my "crash" on the one hand by taking the bull by the horns, quickly assessing the damage and contacting AC for guidance, and on the OTHER hand, by disassociating myself as much as possible, as if I was not party to this incident! Which7: Really sorry to hear of your GC troubles: populated states like CA and NY have more than their fair share of scoundrels and unscrupulous contractors and vendors! The best references for hiring are from people you know well who have had first-hand experience with the person/Co -- hard to get unless you have lived in a community a long time! Re. your backsplash: I think tile vs. stainless comes down to style, but I will say that the stainless will require much more frequent clean up, as it shows everything. Here is a lovely kitchen that uses stainless, and the post that follows is my last kitchen with a tile backsplash that I installed 10 years ago. Good luck!

RE: Stainless splash
· Posted by: kitchengirl (My Page) on Thu, Mar 10, 05 at 0:06
Sorry, all: I omitted the link for the stainless kitchen. It follows below:
Here is a link that might be useful: Seattle, WA Cluny kitchen

RE: My tiling handiwork of 10 years ago
· Posted by: kitchengirl (My Page) on Thu, Mar 10, 05 at 0:13
Please scroll all the way to the bottom of the page for the kitchen shots (and disregard all the rest of the photos I took for our realtor prior to sale!)
Here is a link that might be useful: Tumbled green marble tile splash

RE: lacanche ranges part 18
· Posted by: swissmiss (My Page) on Thu, Mar 10, 05 at 9:50
Well, we bought our Lacanche Volnay over two years ago (thanks to this forum) and we're finally done building our house, so here it is happily nestled in the corner of our new kitchen.... The heat output on this thing (even with LPG) is amazing; my only complaint is the burner rings are hard to clean.
Here is a link that might be useful: Maren's Lacanche

RE: lacanche ranges part 18
· Posted by: kitchengirl (My Page) on Thu, Mar 10, 05 at 12:58
Swissmiss: Love your kitchen and Volnay -- beautiful. Your use of wall tile really pulls your color scheme together and looks great! May I ask: what material did you use for your perimeter countertops?

RE: lacanche ranges part 18
· Posted by: pamela1 (My Page) on Fri, Mar 11, 05 at 19:41
Kitchengirl-- Just got back from a week away, and read your post. I'm so sorry the range was unstable on your dolly--I probably would have made the same error; after all, how many times do we do these sorts of things? Don't beat yourself up--Art Culinaire will help you make it new again. I'm looking for the silver lining here--thank God it didn't fall on your feet. I would wager that shortly after you get the new pieces, you'll hardly remember this incident. Thinking good thoughts for you... Pamela

RE: lacanche ranges part 18
· Posted by: kitchengirl (My Page) on Fri, Mar 11, 05 at 22:19
Thanks, Pamela. I don't want to belabor my misfortune any longer here, but I agree that the it was absolutely not in my head at the time that it was unstable: with all the cast iron stuff in the crate, it was heavy and stable as could be. Remove those items, and: instant instability, given my dolly and the assembly of the crate. Live... and be more knowledgeable the next time!!

RE: lacanche ranges part 18
· Posted by: AnnaLeeF (My Page) on Wed, Mar 16, 05 at 7:39
NancyUSA: Are you all installed yet? Orchidlvr: What progress? Rangeseeker: Have you continued your research or moved on? Which07: Installed yet?

RE: lacanche ranges part 18
· Posted by: anna_chosak (My Page) on Wed, Mar 16, 05 at 8:29
You know, kitchengirl, it could happen to anybody. My husband graduated magna cum laude with a degree in physics from an Ivy League university. He nevertheless managed to set the deck on fire with a hibachi one time. ;-)

RE: lacanche ranges part 18
· Posted by: orchidluvr (My Page) on Sat, Mar 19, 05 at 0:57
Okay, I haven't visited the Lacanche thread lately and it's time for an update. I had an orchid show to help with today and was surprised when my plumber showed up. Gee, I thought the electrician had to do his thing first. My plumber is a great guy, he always works hard and does a good job - plus, he has 14 kids!!!! Anyway, he left a message - the range is hooked up to the gas line! But no electrical yet. Can I use a match to light a burner? I am so anxious!!!

RE: lacanche ranges part 18
· Posted by: Claire_de_Luna (My Page) on Sat, Mar 19, 05 at 7:44
Sure, you can use a match! (That's why I have this range, for when the power goes out.) There's a hole in the oven at the bottom where you can put a fireplace match to light the oven too... Have fun when you start cooking! God Bless plumbers with 14 kids.

RE: lacanche ranges part 18
· Posted by: doubleyellow (My Page) on Sat, Mar 19, 05 at 14:51
Being able to use a match in the oven is what sells me--on top of the look and color. I'm now leaning toward getting a bright blue Sully, after realizing, as I rotated an 18" roasting pan of turkey wings, that I wouldn't be able to do that in a Cluny oven--I'd have to pull the pan all the way out of the oven, turn it around, and then stick it back in. So goodbye, warming oven. Hello bigger ovens.

RE: lacanche ranges part 18
· Posted by: downtowner (My Page) on Mon, Mar 21, 05 at 13:33
Kitchengirl, Just so you know. When my Lacanche arrived 18 months ago, the top and a side had been deformed by a forklift (an unfortunate experiment by LaCanche to see if more revealing crating would lead to less damage in transit --during the height of anti-French feeling). AC at first used an unreliable and flaky repair person (NYC is very difficult), and the parts took a long time to come from France (and one part was wrong, so there were two long waits -- no biggie, were were in construction.) However, they finally found an excellent repair man from two states away and the Cluny looked just like new. So ultimately thing worked out perfectly. You're in good hands.

lacanche ranges at Harrod's
· Posted by: downtowner (My Page) on Mon, Mar 21, 05 at 13:35
A small aside. It is possible to pay American prices for a LaCanche in London --at the notorious Harrod's. You can also compare them directly with a LaCornue and AGA range. Since many visitor's go to Harrod's anyway, if you are considering a LaCanche, just pop up to the appliance dept.

RE: lacanche ranges part 18
· Posted by: which07 (My Page) on Mon, Mar 21, 05 at 15:58
AnnaLeeF, Not installed yet, I'm hoping by the end of the month. We had trouble with the granite countertop, they drilled the faucet hole in the wrong place, ugh :( . We worked it out, but the problems never cease. I'll post some photos when it's finally in. Chris

Stunned by US prices for Lacanche!
· Posted by: DeirdreLouisville (My Page) on Mon, Mar 21, 05 at 18:59
Well, after drooling all over my computer screen for months looking at the Lacanche products, I called Art Culinaire today for a price quote.... The Fontenay was quoted at $11,650 plus $1395 "freight". I was shocked-- the prices I had been seeing online had seemed lower.And, as it turned out--They were. I can purchase the exact same model in the UK for $5,671 (yes, dollars- I was quoted 3613 pounds including the VAT. I subtracted the 17% vat and converted the remainder to dollars at $1.90 per pound). Oh, and I can get it shipped to the US (by a commercial shipper, not the UK store) for $800.I had read that the US pricing was higher--and I was prepared to pay a bit more, but a 100% mark-up on top of the normal retail price???? Not only is the AC price simply out of my range-- but I feel they are truly gouging (less polite term self-edited!) buyers. There is no level of "service" that could justify that kind of mark-up to me. I have read here about how nice the people at AC are-- but really, at those prices they should be installing, servicing and cleaning my cooker regularly. I don't know if I will be brave enough to import my own-- but I don't think I can do business with AC.

RE: lacanche ranges part 18
· Posted by: orchidluvr (My Page) on Mon, Mar 21, 05 at 22:12
Well, I am finally firing up my green Cluny! The salmon last night was exquisite. I had no idea what a difference a *very* hot pan could make! And finally, pasta after all these months! The water boiled so quickly! I am very very pleased. A little question - should the red light at the far right of my Cluny be on all the time? Just wondering. Tomorrow, perhaps I'll try the ovens!! Woo Hoo!

RE: lacanche ranges part 18
· Posted by: ysop1016 (My Page) on Tue, Mar 22, 05 at 12:31
Orchid, Yes, the red light on the right stays on as long as the range is connected. Don't you just love her? I have been cooking on the Cluny for 2 years and I am still in awe.

RE: lacanche ranges part 18
· Posted by: NancyUSA (My Page) on Tue, Mar 22, 05 at 16:34
AnnaleeF, I was fooling around with some spare baseboard to see if I wanted to try wooden kickplates in front of the Lacanche. We did decide to do it, I'll have to take a picture and put it up on the forum. Your welcome all about the Lacanche website. I've updated the threads and added the links to the Art Culinaire online brochure and swiismiss's kitchen. The link is http://lacanche.blogspot.com/
Here is a link that might be useful: Thread and Picture website

RE: lacanche ranges part 18
· Posted by: AnnaLeeF (My Page) on Tue, Mar 22, 05 at 19:38
Gee, Nancy, thanks for putting all this info together for everyone. Interesting to see that new aubergine color in the Lacanche Reserve link. Haven't heard of anyone ordering it or the Ivory so far. Anxious to see your pictures. Sorry, which07. Yes, it is always something, but hopefully the problems are behind you. Orchidluvr - so glad you are up and cooking! That little red light becomes a comfortable sight, after you get over the involuntary reaction that you muct have left a burner on. doubleyellow: nice that you have the discretionary space to add a Sully in place of a Cluny. deirdre: good luck with your decisions in your quest for a Fontenay. I guess I was feeling a little sticker shock when I first saw & loved the 48" Wolf Dual Fuel. That made my Cluny (which we found the next week) seem like a really good deal! downtowner: how interesting! Lacanche at Harrods! Thanks for the inside info. Glad your damaged range turned out great in the end.

RE: lacanche ranges part 18
· Posted by: doubleyellow (My Page) on Wed, Mar 23, 05 at 0:09
"nice that you have the discretionary space to add a Sully in place of a Cluny" Now that made me laugh. It sure would be nice if I DID have discretionary space to fit it! Oh for a few more feet. I have been trying and trying to figure out HOW best to fit it. I just really want it, I want all those burners on top, I want a broiler and also a gas oven. That is the whole reason I am attempting this mad effort with the kitchen, that beautiful stove is a priority for me. It is the focus of the whole enterprise, but (sigh) it is NOT a spacious kitchen. I might need a shoehorn.

RE: lacanche ranges part 18
· Posted by: DeirdreLouisville (My Page) on Wed, Mar 23, 05 at 7:53
AnnaLee- Thanks. I am not sure what I will do. I think the Lacanche is spectacularly beautiful, but I am a little hesitant about importing my own. OTOH- I could never do business with people I feel are gouging me. Frankly, I am just amazed that the forum is so quiet on the massive price difference between the US and pretty much everywhere else.

RE: lacanche ranges part 18
· Posted by: AnnaLeeF (My Page) on Wed, Mar 23, 05 at 9:22
A Sully being wedged in with a shoehorn! There is an image for a cartoonist! Demand drives our economy, I believe. When sales fall off, price adjustments occur, whether in high-end ranges or automobiles or houses. When competition senses a winning formula, knock-offs flood the market. Color ranges with retro features represent a niche market unless/until knock-off versions appear. People are paying more every day for Vikings and Wolfs and speciality imports because it satisfies a demand. There have been previous discussions on the appliance forum, suggesting Wolf dealers having prices controlled by region. These are the market conditions - all about choices. Yes, there is the risk that vedaZu took. We all hope it works out for her and for you if you take that path, Deirdre. We have already spent our money and started cooking, so there is little motivation for us to rally against the market forces. We can only report on our experiences with the purchase and use of this range. I believe we are at 100!

Lacanche Part 17

2005-05-15T20:15:00.001-07:00

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

Lacanche Part 16

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

Lacanche Ranges - Part 16
Posted by Zolablue (My Page) on Wed, Dec 1, 04 at 13:36
Thought I would continue this as we'll need it. :o) dmsb – Don’t fret too much. You have the good fortune of having your Lacanche being in the hands of the good people of Art Culinaire and they will make this so worth your wait. Again, I cannot stress enough how great these people have been to deal with and they will not let you down. I know around the holidays things get slower but the weeks will pass in no time and you will be graced with a WONDERFUL range that give you so much pleasure for years to come. Just hang in there a little longer. :o) anna – thanks for that cake info. I’m going to do some of my own experiments as I find this fascinating and I’m learning so much. I’ve never had so much fun cooking in my life. I’ve been ecstatic about the half-sheet pans and I’m using them all the time just to put casserole dishes on when baking so they can run over on that instead of the Lacanche drip pans. I’ll be roasting my turkey either this afternoon or tomorrow and I am so anxious to see how it compares to years past. I have to say that the second time I baked those wonderful brownies I was making for neighbors they came out perfectly in those flimsy Reynolds baking containers so I think that says a lot about how the Lacanche oven bakes! The next test will be in my new 18 x 13 pans – gosh, can you believe how excited I am about those silly large pans. Hehehe… Kitchengirl – January is not very far away! Pretty darn exciting you are so close and almost unreal how this year is almost over.
Here is a link that might be useful: Lacanche Ranges - Part 15

Follow-Up Postings:
RE: Lacanche Ranges - Part 16
· Posted by: Cohiba767 (My Page) on Wed, Dec 1, 04 at 20:15
We're finishing up our kitchen after being without one since March. Complete remodel and basically centered around the LaCanche once our kitchen designer suggested a LaCanche. Still have to do the VAH build out and get some panels up on the refrigerator and appliances. But... we're cooking on the Cluny!!! Its the first time we've had gas so my wife was a little trepidatious about the first couple meals. No need to worry as everything turned out great. Can't say enough good things about Art Culinare and the Seattle gang. Like so many of the LaCanche fans, we've had our Cluny+1 since May '03 in the garage awaiting the design and construction. Now that its in, we're pretty excited.

RE: Lacanche Ranges - Part 16
· Posted by: orchidluvr (My Page) on Wed, Dec 1, 04 at 22:21
Sorry to hear about your problems, dmsb. I seem to remember that Warren had problems with his Cluny upon delivery, too, and everything was fixed to his complete satisfaction. I'll add a link so you can see Warren's beautiful kitchen, with Cluny. It is one of my favorites. Denise
Here is a link that might be useful: Warren's kitchen

RE: Lacanche Ranges - Part 16
· Posted by: AnnaLeeF (My Page) on Wed, Dec 1, 04 at 22:26
Zola: how are you progressing with the renovation? I know you are having fun cooking, but you are not quite done with the total project yet, are you? Cohiba, great to hear you are up and running with that Cluny +1. Pirula: Just think, now November 05 is officially LESS than a year away. Not long at all. The months in your countdown will start to fly by after January comes. Kitchengirl: the skin was actually a beautiful golden brown. I think I will try one in the Cluny this weekend. Traveling does not leave you with turkey leftovers for those great sandwiches. Saw an old clip of Julia Child saying that turkey sandwich "slavered with mayo on white bread" was her favorite part of TG. dmsb: just the thing we all dreaded! We squeeked by unscratched and very relieved. Good news is that AC will bend over backwards to make it all right for you. anna_c: thanks for sharing the cake baking experiences. That is so helpful and will guide my own oven selection in baking.

RE: Lacanche Ranges - Part 16
· Posted by: lisa02 (My Page) on Thu, Dec 2, 04 at 1:04
I'm not interested in this apparently amazing bargain-- but in my search for a gas range on the SF Bay Area CraigsList I found this: ***Unique Lacanche (french style) range stove*** - $3000 (menlo park) This could be an awesome find for someone...
Here is a link that might be useful: ***Unique Lacanche (french style) range stove*** - $3000 (menlo park)

RE: Lacanche Ranges - Part 16
· Posted by: dmsb (My Page) on Thu, Dec 2, 04 at 1:14
Thanks to you al for your encouraging comments. I have so many, massively many, things on my plate right now that I haven't the energy whatsoever to be concerned about the lacanche -- which isn't to say I don't anxiously await its (re)arrival -- I am just confident (based largely on all your reports that indicate I ought to be so) that Art Culinaire will indeed make it all right, and that all in all, it will turn out to be a not too terrible delay. I am down to choosing the lighting, and making some last minute (to be installed well after-the-fact) cabinet additions for the family room/entertainment area of our kitchen. I left a spacce for the tv at the end of the cabinet run, a space of 83" from the end to the wall, and had planned to put a simple tv stand there but now we're thinking we ought to have (isn't marketing amazing) one of those flat tv panels, and if we do that, then we need to wall-mount it, and if we do that, then we have to build a false wall for it in order to recess it and run the cables in the recess so they are lost to the eye. A girlfriend once said to me, "The three most expensive words in remodeling are: might as well..." I ought to bill her for all the extras! She's so right. AnnaLee -- you'll be out this way (in the Bay Area) for the holidays -- wish I had a lacanche for you to be invited over to see! Pirula -- I am amazed at your dedicated remodeling from so very very far away and hope we will all hear about it when you're actually back home and seeing the progress on site. Zolablue -- your joy in your lacanche is just so infectious and giddy. How sweet. Kitchengirl -- I remember when we were both asking our initial lacanche queries out here on the forum around the same time, and we ordered roughly around the same time. I am envious that you will have yours so soon, but I don't begrudge you the fun of it! I look forward to hearing/seeing word of its arrival and installation. I personally picked up my 54" ventahood liner from the appliance place today (thank you! thank you! to my Toyota minivan, capable of carting just about anything!) and so I have proof that one day, a great big cluny+1 will reside underneath. Not really proof, but something like it. Cohiba -- I don't think I ever read of your kitchen up to now -- I am so curious about your own cluny+1 -- let's see the done deal!

RE: Lacanche Ranges - Part 16
· Posted by: postquake_angela (My Page) on Thu, Dec 2, 04 at 2:19
geez, lisa02, that is *so* tempting. And I already have a stove (vintage) sitting in the dining room waiting to be installed. Dh would literally kill me if I brought home yet another stove. I know I'll never see a bargain like that again. Hope this used Cluny finds a good home.

RE: Lacanche Ranges - Part 16
· Posted by: Pirula (My Page) on Thu, Dec 2, 04 at 8:09
AnnaLee: You know, I hadn't thought of that!! It IS less than a year away now! Whoo hooo!! DH wants to take sledgehammer to walls in October so..... THanks! Ivette

RE: Lacanche Ranges - Part 16
· Posted by: lisa02 (My Page) on Thu, Dec 2, 04 at 10:10
Angela- There was a La Cornue on CraigsList too... for $7K (from 20plusK)... I keep hoping I'll find my 36" with griddle pro-style for a good deal ;-) I should probably check daily! Lisa

RE: Lacanche Ranges - Part 16
· Posted by: postquake_angela (My Page) on Thu, Dec 2, 04 at 22:57
Lisa, where were all these used high-end stoves when I was looking for mine? I swear I checked craigslist every day. Last night I had a very vivid and detailed dream that I discussed the used Lacanche with my sweetie, and that we decided to get it. This morning I toddled over to the computer, ready to share the news with you all and realized -- doh! -- it was a dream! I'm going to try to talk my friends into buying the Lacanche and the Lacornue;) And for all you with real Lacanches, good luck with your installations. Can't wait for pictures.

RE: Lacanche Ranges - Part 16
· Posted by: Zolablue (My Page) on Fri, Dec 3, 04 at 15:06
I just roasted THE most scrumptious and MOIST mouth-wateringly divine turkey I've ever eaten. And "I" did it. LOL. Hubby also said, OMG, this is the best turkey I've EVER eaten! As I mentioned before we always roast our own turkey after T-Day since we go to my sister's house and there are no leftovers. Gosh, it was so much fun in the kitchen! Now, was it the gas oven, the recipe, or the cook...ME! Hehehe...seriously, it was an incredible recipe - Giada de Laurentis from FoodTV and I will make this one again and again. It is stuffed with fresh lemon and orange wedges, fresh onion wedges and fresh herbs. It has a butter and olive oil with herbes de Provence rub inside the skin on the breast and massaged into the entire turkey. Oh, the flavor of that thing and you should have seen the brown color! I was so pumped! :o) It looked just like when I watched her do it on TV. I also chose to place it in the roasting pan on some stalks of celery and carrots so that added to the extreme flavor in the gravy. I have never tasted anything like this and I'm not kidding. I thought of all you while I was stuffing my face and wished I could have reached out and given you all a bite. I also made a saged-bread dressing and creamy, buttery mashed potatoes (Yukon Gold, of course) and I baked Ina's recipe for pumpkin-banana mousse tart. OMG! YUM is all I can say. Everything was unbelievably delicious and I can't wait for leftovers tonight. :o) Just a little Lacanche cooking report from the field. LOL. (((VBG)))

RE: Lacanche Ranges - Part 16
· Posted by: kitchengirl (My Page) on Sat, Dec 4, 04 at 22:39
Zolablue: Loved reading your detailed post T-day Turkey experience! The entire menu sounds fantastic. (Maybe more so b/c our restaurant Thanksgiving dinner was a big dissapointment (in Palm Springs, CA -- no worries, next year will be a great home-cooked meal in a new kitchen and house). AnnaLeeF: please report on your turkey if you do it in the brown PAPER bag and Cluny's gas oven! Orchidluvr: are you hooked up yet?? Or should I say are you cooking yet on your Cluny +1? I'm interested to hear about your electric vs. electric convection ovens, as that combo was recommended to me by the cooking instructor/cookbook author who owns a "piano" version of the Lacanche.

RE: Lacanche Ranges - Part 16
· Posted by: Momto4Kids (My Page) on Sun, Dec 5, 04 at 10:44
I just baked 42 mini-key lime pies in the electric convection oven! Somehow my oven temp seems to have regulated itself. The only "mishap" is the few pies on the outer corners of my top pan and bottom pan seem to have collapsed. That's okay. I was rushing, sort of, and I made about 6 extra, knowing I was taking a chance. The rest of them look like they fared well. I did peek into the oven about 2/3s the way through the baking time. The pies all looked fine. Z...I roasted a turkey breast in the gas oven on Thanksgiving. I couldn't find your seasoning tips, so I winged it! The turkey was great and moist, but I'd love to find your seasonings again. How's everyone else? cooking_sb...ya cooking yet??!!

RE: Lacanche Ranges - Part 16
· Posted by: AnnaLeeF (My Page) on Sun, Dec 5, 04 at 17:29
Part range/part kitchen question: Anybody with a soapstone sink and a Lacanche? How do you protect your sink from the handling involved with the heavy griddle and grill plates? I have been looking for some kind of sink protection for those moments, but most matts and grids are not big enough. Think I may carry the heavy iron accessories to the stainless sink in the laundry room until I figure it out. When wet and slippery, I can see losing control of the item and gauging the sink.

RE: Lacanche Ranges - Part 16
· Posted by: orchidluvr (My Page) on Sun, Dec 5, 04 at 17:38
Hey, Kitchengirl - nope, not hooked up yet. But the electrician will be here this week, so maybe I'll be baking soon! I'll let everyone know how it goes. I'm obsessing right now about light fixtures. I needed 2 rather large ones, and finally found two antique brass 4-light fixtures that matched. But somehow, I'm not happy with how they look, my green and chrome Lacanche with this shiny brass light fixture above it. ARGH!

RE: Lacanche Ranges - Part 16
· Posted by: AnnaLeeF (My Page) on Sun, Dec 5, 04 at 21:56
Forgot to ask: what tool are you using to clean your Lacanche grillplate? A wire brush? Plastic bristles? KG- did not do the turkey after all - alone for the weekend. Saw your post as a reminder and went to Stop and Shop supermarket this evening. Could not find a turkey there, only chickens. How strange for December!

RE: Lacanche Ranges - Part 16
· Posted by: abqMOM (My Page) on Thu, Dec 9, 04 at 18:25
Did anyone notice the stainless La Canche in the Jan/Feb issue of Metropolitan Home? The owner described it as "cranky"!

RE: Lacanche Ranges - Part 16
· Posted by: pamela1 (My Page) on Thu, Dec 9, 04 at 20:26
AnnaLeeF-- I share your nervousness about all this iron apparatus and our mutually new soapstone sinks. I did drop/skid a large Calphalon pan along the bottom of mine and it fortunately didn't chip or scratch, only left some aluminum marks. But I know that edge chips are the worst threat. The only thing I have been able to think of is to buy two of the black coated sink wire protectors (from Linens n Things) and overlap the two in the bottom of the sink to try to cover the entire bottom. The other times I just keep one of the large size ones in the bottom. If you think of a better solution, I'd love to know. Pamela

RE: Lacanche Ranges - Part 16
· Posted by: kitchengirl (My Page) on Thu, Dec 9, 04 at 21:04
Orchidluvr: Worst case, you can take your antique brass and get them re-plated in chrome or nickel -- I did that with some door levers that only came in brass and nickle-plated them for the baths. What did your architect say?! I bet he hasn't seen them with the Lacanche yet... Did he feel okay about the chrome in the first place? We are a bit unusual in choosing the same green color + the chrome trim!

RE: Lacanche Ranges - Part 16
· Posted by: AnnaLeeF (My Page) on Thu, Dec 9, 04 at 22:35
Good news. After some weeks of waiting for delivery, our new VAH liner is installed and is pulling the smoke from the Cluny striaght up into the hood like a champion. We are waiting for final alterations to the cabinet box, which will require some new moldings and additional trim pieces. It was pulled out and repositioned for the new deeper liner, and thankfully it is operative, even though not 100% completed. Pamela, I bought 2 oversized, flexible clear plasic sink mats with overall tiny square holes for drainage from LNT a few days ago. Until I get a better solution for cleaning the grillplate, which we use daily, I drape one of the matts over the left counter, folded into the left sink. I place the other matt in the bottom of the same sink and wash, so that the two points of contact are protected from the heavy metal. It is still challenging to move these pieces because of their hefty weight, but we love both the grillplate and griddle.

RE: Lacanche Ranges - Part 16
· Posted by: kitchengirl (My Page) on Fri, Dec 10, 04 at 2:41
AnnaLeeF: is an old-fashioned dishpan a possibility for this grill & griddle washing issue? I used one in my last cast iron apron front sink for similar issues and parties when DH was helping and I wanted to be careful. Or is the problem protecting the sink edges really? And please tell us how & what you are using the grillplate for, since you say it's in daily use! Thanks! p.s. Glad to hear that the VAH is working, and working well!

RE: Lacanche Ranges - Part 16
· Posted by: AnnaLeeF (My Page) on Fri, Dec 10, 04 at 9:31
I am concerned about the sink/counter edge (understand the DH reference completely), but a portable dishpan would probably be a good idea because it would protect the bottom surface more if it slips around a bit. I could still drape the left edge to be safe. Thanks for the idea. Grillplate: this is giving my DH a whole new lease on life! We have a Viking outdoor grill, for he hates standing out in the winter elements to use it and loves grilled food. Last night we had marinated sea scallops -yum - and on another burner we used the Rogers Gray Italian Country Cookbook recipe for Spinach with Oil and Lemon (very simple - wet spinach flash cooked in hot oil with salt, pepper, (we add a hint of garlic) and lemon juice squeezed on before serving). The night before he grilled small lobster tails next to filet mignon, after marinating each. So there is some caramelizing going on and great flavor and great yuck to clean off. We love to grill fish, as well as steaks, but still in experimentation stage since we had a long pause for a good ventilation system. But we love seeing the straight column of smoke going up, up and away. And we can now continue our conversation which required raised voices with the Dacor.

RE: Lacanche Ranges - Part 16
· Posted by: kitchengirl (My Page) on Fri, Dec 10, 04 at 16:31
AnnaLeeF: How 'bout the sizzle/cleanup factor with the grill (particularly with DH at the helm)? My DH told me not to get the grill (I did anyway), b/c he knows I dislike the splatter issues. Even tho we are in SoCal and the Winter is mild, it gets very chilly at night (even below 40), as we are close to the desert, so I don't see either of us grilling outdoors November thru March, at least! I suppose you can't have great taste w/o the cleanup! Any consensus on the best way to clean up the stainless cooktop surface? Thanks!

RE: Lacanche Ranges - Part 16
· Posted by: orchidluvr (My Page) on Sat, Dec 11, 04 at 0:33
Hey, Kitchengirl - The antique brass is returned - it was just totally wrong, and the architect admitted it when he stopped by this week. He wants us to order from Rejuvenation Hardware instead, which is fine for us. After he saw the fixtures and heard how upset I was, he said: Well, you had a good day shopping! He's right, Materials Unlimited has an incredible number of fantastic fixtures. Some from France! But I couldn't afford those! I'll put their web site below if you want to browse. I didn't see any of the French ones pictured, though. The fixtures the architect recommends are brushed nickel finish. I think they will be fine. I hope. Denise
Here is a link that might be useful: My antique lighting store

RE: Lacanche Ranges - Part 16
· Posted by: kitchengirl (My Page) on Sat, Dec 11, 04 at 4:03
Hey Orchidluvr: We bought all our sconces for baths, halls and foyer from Restoration Hardware, Portland, OR, which specializes in period lighting for our last home that we built. This new (30 years old) contemporary doesn't permit that, tho, style-wise. Anyway, did you mean Rejuvenation, or Restoration?? Both offer some very nice fixtures. Restoration offers all sorts of choices/customization. You might check it out on-line. We are doing brushed nickel cabinet hardware from Rejuvenation HW, by the way (to go with the chrome and stainless Lacanche trim), and brushed nickel levers for all interior doors (contemporary 70's architecture...).

Oops -- this is the edited text
· Posted by: kitchengirl (My Page) on Sat, Dec 11, 04 at 4:04
Hey Orchidluvr: We are doing brushed nickel cabinet hardware from Rejuvenation HW (to go with the chrome and stainless Lacanche trim), and brushed nickel levers for all interior doors (contemporary 70's architecture...). We bought all our sconces for baths, halls and foyer from Restoration Hardware, Portland, OR, which specializes in period lighting for our last home that we built. This new (30 years old) contemporary doesn't permit that, tho, style-wise. Anyway, did you mean Rejuvenation, or Restoration?? Both offer some very nice fixtures. Restoration offers all sorts of choices/customization. You might check it out on-line.

RE: Lacanche Ranges - Part 16
· Posted by: cooking_SB (My Page) on Sat, Dec 11, 04 at 14:19
I know this is a lacanche thread and that is what brings us all together but I thought I would share another lighting source that we used in addition to Rejuvenation and Restoration. We were VERY please with quality of the fixtures and the selection. They also have a a great and unique shade selection and will alter lengths and finishes. It is Metro Lighting & Crafts the address is www.metrolighting.com Overall the the quality of their fixtures was superior to both of the others although we are very happy with our lighting from Rejuvenation and Restoration as well. Lighting makes a huge difference and as I have not shared any pix yet or even calibrated my black Cluny + 1, I can state without reservation that I am extremely pleased with my range. While we hosted Thanksgiving, I had just moved in 3 days prior so I catered most of it. I did however use all the burners and the french top and the ovens and the warming cabinet to prep and heat. I LOVED it and I love looking at it as well. Today I will do some baking so we'll see how that goes. I better get calibrating. I did get a Dacor wall convection oven as well for the really big baking jobs. I should have some photos soon, there's still some painting to be done! Another white "period" kitchen is on it's way to the gallery. Actually the perimeter cabs are painted white (with a honed absolute black counter) but the island and table is mahogany with a honed carerra marble counter and farmsink. Backsplash is honed carrera as well (3 x 6). Still a lot of blue tape left. We did opt to purchase Lacanche bars and brackets, the small ones in chrome and stainless to match the range and used those for the refrigerator pulls on the door panels. Two people have been referred here for a look see from Art Culinaire. I am becoming the central Calif coast showroom. I wonder if they liked what they saw? Good luck with the fixtures and Vive Lacanche! Meryl

RE: Lacanche Ranges - Part 16
· Posted by: orchidluvr (My Page) on Sun, Dec 12, 04 at 1:27
Kitchengirl and Cooking SB - thanks for the recommendations. I will take your advice and do some more "surfing" soon. I have to get going and order since the cabinet boxes and beams are going in next week (I hope!) Cooking, tell me more about the Lacanche bars and brackets you are using - this is new to me! I can't wait to see your kitchen! Denise

RE: Lacanche Ranges - Part 16
· Posted by: kitchengirl (My Page) on Sun, Dec 12, 04 at 1:28
Meryl, Thanks for the lighting resource. And looking forward to seeing your pictures! What are the Lacanche bars and brackets? I didn't realize they have some hardware available.

RE: Lacanche Ranges - Part 16
· Posted by: cooking_SB (My Page) on Sun, Dec 12, 04 at 18:21
IDenise & Kitchengirl: The brackets and bars I used are the chrome brackets on the oven doors of my cluny +1 (the smaller ones) and the stainless bars (That I had the contractor cut to length. I just had them installed on my fridge panels (I have a s/s GE monogram. I purchased them from Stan at AC. Don't recall the price. Sorry about the delay of the pix but I need to take them, then have my 10 yr old son download them to the computer and then I guess figure out how to attach them them or a link to this forum. Where are you Deb when I need you!! Just a technological dinosaur I am! Meryl

RE: Lacanche Ranges - Part 16
· Posted by: doubleyellow (My Page) on Sun, Dec 12, 04 at 19:27
My ancient stove finally died, or rather, it's therostat died, and now it has delusions of grandeur, getting hotter and hotter and burning everything in the oven. I can still use the burners, and I can trick the oven by turning it almost off, which makes the flame go lower, but I am taking it as a sign that it may be time to redo my kitchen. The stove worked fine for the 28 years I had it, but it was old when I moved in, so it is VERY old, so old that I have no idea of the brand--the nameplate is long gone. I am getting very interested in a Lacanache from these posts, but I live in NYC. Does anyone know of a place here where one can see an actual Lacanache, rather than a picture? And can they come with a gas broiler? I hate electric, and want an all gas stove.

RE: Lacanche Ranges - Part 16
· Posted by: Momto4Kids (My Page) on Sun, Dec 12, 04 at 21:17
Are you ever in the DC area? If so, give me a shout. I'm about 45 min west of the city. There are a couple in your area, I believe. Good Luck! Deb

RE: Lacanche Ranges - Part 16
· Posted by: AnnaLeeF (My Page) on Sun, Dec 12, 04 at 21:46
Double yellow: E-mail Stan at sales@frenchranges.com and he can connect you with a current owner in the City to see a Lacanche. Let him know if you would like to see a specific size range, as I imagine there would be a number of owners in Manhattan. If you want to travel, there are also a number in western CT, including ours, which we would be happy to show you. I believe you can get all gas instead of dual fuel, however, it seems the only broilers I have heard mentioned have been in the electric ovens. And, yes, KG, there are some splatters with the grill. Guess you can't have it both ways!

Cluny, too small???
· Posted by: chrislee (My Page) on Fri, Dec 17, 04 at 12:00
I posted some of these questions on the appliance forum and was advised by another to try this forum. We previously owned a Wolf range top with the grill (a real grill). We had used it often and were dead set on getting it along with the built in griddle and 4 burners on a new 48" range for our new kitchen. This grill was one of the most important features in cooking for us. Then I saw the Lacanche... Now I find myself the ultimate flip-flopper, thinking, I don't really need a true grill do I? I can just get a BBQ and stick it outside the kitchen door. And the griddle? Is there much of a difference between a built in griddle and and one you set on top of the burners? I don't know. Even though I will sacrifice the real grill and griddle, and may miss them, I am completely infatuated with the Lacanche ranges. Since I can only see these ranges in photographs, I am a little concerned with the size of the Cluny and it's ovens. Has anyone who owns one of these found the size of these ovens restrictive to the point they wished they got the larger Sully (which may be out of my price range)? Did you find any limitations that you may regret? Or will I be fine with the Cluny? I measured the cookie sheets I have now and realized they would not fit in the Cluny oven. The cookie sheets are 18 1/2" and I believe the oven is only 18" deep (or should I say shallow). I know I can find cookie sheets that are smaller, but it's just one more concern about the size. Am I falling in love with this extremely beautiful but possibly "shallow" new love? I know it's hard to speak negatively about something that is the pride of the kitchen, especially something so beautiful. I'm so in awe of their looks that I'm having a hard time being critical and don't even own one yet! Any opinions welcome. I know it's hard, but please be as non-biased as possible. Thank you

RE: Lacanche Ranges - Part 16
· Posted by: orchidluvr (My Page) on Fri, Dec 17, 04 at 22:02
Hi, ChrisLee - I know exactly where you are coming from, but when my Cluny arrived I went out and put my half sheet pan into it, and it fit in the electric oven with no problem (it doesn't fit the convection oven, though). The difference is that the Cluny oven isn't as wide as the oven I was used to (16 year old Jenn Aire) but it was deeper. I wish I could give you a better answer, but my Green Cluny +1 is not hooked up yet! I was thinking of the Wolf myself when I came upon the Lacanche and that was IT for me. I'm so happy with mine and can't wait to actually cook on a work of ART! Denise

RE: Lacanche Ranges - Part 16
· Posted by: RGB1000 (My Page) on Fri, Dec 17, 04 at 23:09
The Lacanche range is one of the most beautiful ranges I have seen to date. I made the mistake of showing it to my wife. From astethic standpoint it is well above the competition. The French ranges are all very beautiful and look like very well made also. True??? Wish we would have known about them earlier. We looked at AGA long ago but being a former Triumph owner I steered away from it. Is your love for them blind??? Do you overlook their faults?? Maybe one of you who had had one for a long while can give us some dose of reality.

RE: Lacanche Ranges - Part 16
· Posted by: kitchengirl (My Page) on Sat, Dec 18, 04 at 3:25
RGB1000: Love your reasoning about avoiding the AGA -- LOL! As someone who was so blotto over the AGA 10 years ago that my poor husband threatened to leave me if I bought one (and we lived in the South then), you can see where I'm coming from. Okay, so the Lacanche is a lot more practical than any AGA, but you ask a good question about love being blind. I believe the really LONG-term users may not check-in too often, although they do occasionally. I will admit (even before cooking on my new Lacanche), that I appreciate its novelty.

RE: Lacanche Ranges - Part 16
· Posted by: AnnaLeeF (My Page) on Sat, Dec 18, 04 at 12:38
Blind love? Faults? Each individual has their own interpretation of what features are desirable in an appliance. One size does not fit all. I believe the French philosophy behind the oven size is that too large a cavity IS a fault, that a smaller space to fit around the roasting pan creates a more humid environment and the roasted meats come out more moist with a nice crusty exterior. We've been grilling and roasting over the last month and and love the results, but your style of cooking has to determine what you select for your own kitchen. We are not frequent bakers of cookies and cakes, so I cannot comment on those results. Several current posters have been cooking for over a year on their ranges; perhaps they will respond soon.

RE: Lacanche Ranges - Part 16
· Posted by: RGB1000 (My Page) on Sat, Dec 18, 04 at 16:03
I was looking for things that people who have at least seen or better yet lived with one perceive as possible shortcommings. Sometimes these things have a cult following and no one wants to give any negatives...or a characteristic that another may see as a negative.

RE: Lacanche Ranges - Part 16
· Posted by: jdfuller1946 (My Page) on Mon, Dec 20, 04 at 12:15
We were thinking about the AGA Legacy, a 44" DF range. MARA1331 suggested we consider a Lacanche range. We are now looking Lacanche Ranges. They look very attractive but I wonder about how these hold up and perform. Do any of you have a 110 CM (43") version and experinece with maintainence and performance? Thanks so much for the great feedback so far! Jeff

RE: Lacanche Ranges - Part 16
· Posted by: Momto4Kids (My Page) on Mon, Dec 20, 04 at 14:29
RGB1000-I've only been cooking for about a month on mine. I have the Sully ovens. I have a gas oven and an electric/convection oven. They are perfect for roasting, baking, broiling. I have had no negative experiences yet, not that I expect any. Performance has been a dream. Some people may consider the fact that (1) there is no window to view the inside, (2) there is no light inside, and (3) they are not self-cleaning to be negatives. For me, those things don't bother me. As to the burners...I have a combination of sizes and the French top. All perform beautifully. I cook daily for 6 people...sometimes different meals for everyone! I keep the range running! Jeff, I haven't had mine long enough to tell you they "hold up" forever, but I can tell you it's a performer! Hopefully some of the loner-term owners will chime in here soon. Maybe you two can check with AC to find someone who lives near you so you can go see one in action. Good luck with your research!

RE: Lacanche Ranges - Part 16--Grill Plate
· Posted by: Momto4Kids (My Page) on Mon, Dec 20, 04 at 14:31
AnnaLeeF-I haven't tried my grill plate yet, but I'd like to over the next couple of weeks. Any helpful hints? Thanks. Deb

RE: Lacanche Ranges - Part 16
· Posted by: spacific (My Page) on Mon, Dec 20, 04 at 14:55
RGB1000--- For our space/budget/family requirements, I chose the smallest Lacanche, the Cormatin. After three months of heavy use, I couldn't be more pleased. The performance has been great for everything. I do notice with the heavy amount of baking I've been doing these last couple of months, that if I have I've stuffed the oven chock-full, I do need to pay attention and rotate pans when baking (we have the gas oven only). But for one pie, or a tray of brownies, the results are stunning. If I were a year-round heavy dessert baker, I would probably have gotten the electric/convection oven (or if I had the luxury, the two ovens). But I really can't think of one thing that I'm disappointed about. As others have mentioned above, I think the most important thing to evaluate is your own cooking style and what features you really need performance-wise and then choose accordingly. With the Lacanche ranges, you basically build to suit, so you can really tailor the model to suit you. What some people see as drawbacks, others see as pluses. I prefer not having alot of gadgetry (self-cleaning, probes, digital timers, etc.) so the Lacanche approach suited me. By the way, as for reliability, my Cormatin was delivered and sat in a warehouse for nearly a year before we were ready to install. When it came time to hook it up, it was a five-minute job with no adjustments, no problems, it just worked immediately. That pleased me immensely.

RE: Lacanche Ranges - Part 16
· Posted by: Zolablue (My Page) on Mon, Dec 20, 04 at 15:41
Hmmm, blind love? That's a good one. :o) For me it is pure love! :o) I've said this before but I love cooking on my Lacanche so much it even surprised me a little. I was always so positive about it especially once it was delivered. Like others ours sat in our house over a year before we were able to install it. The plumber hooked it up in a jiffy with no problems whatsoever and we've been rolling ever since. I think I underestimated not only the sheer joy of using it but how much it would propel me to try new and different things. I'd never cooked with gas before and I was stunned that I ever worried about learning. Easy as pie and so much more control than electric even with all that power. WOW! In the past couple months I've cooked and baked more new recipes than I have over the past two decades. I'm amazed at how wonderfully my food is turning out - truly! Even on things I need to rotate once during baking like brownies I made they come out heavenly and one time I even baked them in those silly Reynolds things you buy at the grocery store because I was too dense to realize the half sheet pans fit in the Cluny ovens perfectly so was putting off buying my pans. Even during that time I was not concerned in the least about what size of pans would fit as much as making sure I purchased the right things. The size of our ovens are not only more than adequate they are preferable to me and I think they are dynamite! I don't see a down side at all in the Cluny ovens and frankly I can't think of a thing I would wish to cook that I couldn't do in them. Even Tom at Art Culinaire roasted a 26 pound turkey in his and he has the photos to prove it. Not that it was his first choice to do so (lol) but due to his last minute shopping it worked out that way and his meal was gorgeous. It takes a different mindset to get used to the idea of a simple range like this with huge power...:o). I was a little worried before I saw my ovens but think about how most people use their them. You can have a big huge oven and bake mostly one small thing at a time more often than not. Do you ever worry you are heating a cavernous oven and wasting a lot of hot air. :o) The Cluny ovens are a very efficient size that is more than adequate. And more than that you have TWO ovens instead of one in a range not a lot larger than typical one-oven models. People love to say we buy these because they are beautiful and that may be the "blind love" part. But how long would we love these ranges if they didn't perform after going through the hell that remodeling is. I have always loved to cook but I wanted to REALLY love it and now I do and my Lacanche has added another level of joy to my cooking I didn't even realize I was missing. I would buy a Lacanche over again in a heartbeat. It makes me so happy. :o)
RE: Lacanche Ranges - Part 16
· Posted by: cooking_SB (My Page) on Mon, Dec 20, 04 at 15:48
Well I have been using my cluny + 1 for just under a month now, hardly long term use. I have used each and every burner plus the french top. Both ovens (1 gas, 1 elec convection) and the warming cabinet. I have been happy with all. Honestly i have not calibrated the ovens yet but I also opted to install a Dacor elec/ convection wall oven. That is where I do the bulk of my baking (with window, light, timers, numerous settiings and it's wide enough to fit my half sheet pans and wide cookie sheets) The cluny ovens I use for smaller tasks; chicken, pizza etc. I have enjoyed the warming cabinet and the french top although the latter will take some getting used to. I have made pancakes on the griddle and as you would guess the heat is greater in those areas that are right over the flames but it was certainly adequate and I would not have chosen an integrated griddle even if one was available. For my personal use I would need the sully (for it's size) if I didn't opt for the other wall oven but I really wanted the warming cabinet and didn't want the larger range. This way for the same $$ I could remote the the 3rd oven and I think get more bang for my buck. Then again, that's for my usage. Clearly as it has been stated here numerous times, different folks and different strokes. Having almost completed a COMPLETE house renovation I do have some "coulda, shoulda's" but the Lacanche is not one of them. I am VERY pleased with that decision to date and see no reason to anticipate any future problems. Meryl

RE: Lacanche Ranges - Part 16
· Posted by: frankoma (My Page) on Wed, Dec 22, 04 at 18:09
Has anyone noticed the red Cluny on a Food Network show called "Calorie Commando"? I don't know if the chef/host cooks in the ovens or not; I didn't notice a wall oven and like all TV chefs he works his magic on an island cooktop. So it may just be a prop, but oh what a prop!

RE: Lacanche Ranges - Part 16
· Posted by: spacific (My Page) on Fri, Dec 24, 04 at 0:20
RGB1000--- Can't help but gush. The Cormatin is the BEST! Two cheesecakes and I lost track of how many trays of cookies, and all came out perfectly, not a burnt edge in sight, every cookie evenly golden. I did think of a couple of the things folks have mentioned in the past as drawbacks. The oven temp knob is just marked in 50-degree increments, so setting the temp is not very exact and there's no oven window.

RE: Lacanche Ranges - Part 16
· Posted by: AnnaLeeF (My Page) on Sun, Dec 26, 04 at 21:25
Deb - a delayed answer to your question as I've been in SF, enjoying family holiday meals on our son's gas Wolf & watching him knead bread dough on the concrete counters in his fantastic new kitchen. No special tips on the Lacanche grillplate as far as we have experienced. We've tended to marinate meats and shellfish before grilling, so have not had real problems with sticking so far. Let us know how you like it. I am anxious to start cooking again at home.

RE: Lacanche Ranges - Part 16
· Posted by: abqMOM (My Page) on Mon, Dec 27, 04 at 13:33
I have been cooking on our Cluny steadily, for two months and have had no regrets. I roasted a 17 lb prime rib for Christmas lunch- it was my best yet. As others have mentioned, the gas oven made the outside crisp, yet the inside was perfectly moist. The Yorkshire pudding cooked beautifully as did all the other side dishes. I have no regrets purchasing the two oven Cluny over Wolf. I am looking forward to hosting New Years brunch for DH's family- All 40 of us! My once doubting husband is perfectly pleased. I overhead him telling friends to look at our range before buying Wolf. After a few demonstrations, my friend with a 48inch viking convection is seriously considering a Sully for her new home. We are in New Mexico, and if there are any people in the Southwest who wish to see or cook on a LaCanche, I would be happy to have you in our home! We cannot say enough about this fine range.

RE: Lacanche Ranges - Part 16
· Posted by: Claire_de_Luna (My Page) on Mon, Dec 27, 04 at 20:02
I thought you might be interested in how some high heat roasted chickens turned out in my Cormatin. I'm testing this whole Image thing, so bear with me...

RE: Lacanche Ranges - Part 16
· Posted by: orchidluvr (My Page) on Mon, Dec 27, 04 at 20:45
Claire, those birds look great!! You are making me hungry! I have to tell you that I was thrilled today to meet my fabricator (who is a real character). He took one look at my Green Cluny + 1 and said I love your range! I want to drive that thing to Florida! He's a keeper. Denise

RE: Lacanche Ranges - Part 16
· Posted by: Cohiba767 (My Page) on Sun, Jan 2, 05 at 22:01
We've pretty much moved into the kitchen. We still have some cabinet panel doors that are due to come in and we haven't chosen the backsplash or the pendant lighting yet (or the VAH style yet)...We were without a kitchen for about 8 months (never thought it would be that long) but we're loving the LaCanche. I put in radiant floor heating under the limestone and we really like that a lot more than we realized. Everything works like we hoped it would and the layout works well for our family. I've included a website for some of the pictures. http://homepage.mac.com/hayes767/PhotoAlbum7.html

RE: Lacanche Ranges - Part 16
· Posted by: spacific (My Page) on Sun, Jan 2, 05 at 22:48
Cohiba767... (by the way, my dh would love your screen name...) Your kitchen is lovely. We also put radiant heat under our slate floor in the kitchen/family room. Those are the things that make the remodel all worth it!

RE: Lacanche Ranges - Part 16
· Posted by: orchidluvr (My Page) on Sun, Jan 2, 05 at 22:50
Cohiba, your kitchen is beautiful! Good job! We are getting close - maybe cabinet doors this week?! I hope so! Denise

RE: Lacanche Ranges - Part 16
· Posted by: AnnaLeeF (My Page) on Sun, Jan 2, 05 at 23:46
Wonderful family-friendly kitchen, Cohiba! Envying your radiant heat floor - maybe we'll save that for the bathroom remodel. Nice floor plan and beautiful materials (esp. the stunning range)!

RE: Lacanche Ranges - Part 16
· Posted by: Pirula (My Page) on Mon, Jan 3, 05 at 3:58
That IS lovely Cohiba! Ivette

RE: Lacanche Ranges - Part 16
· Posted by: kitchengirl (My Page) on Tue, Jan 4, 05 at 13:36
Cohiba: Wonderful kitchen AND family, plus love the pooch (not a soft-coated Wheaten, is it?).

RE: Lacanche Ranges - Part 16
· Posted by: AnnaLeeF (My Page) on Thu, Jan 6, 05 at 21:21
To our burgundy rangemate abqMOM: that was so nice of you to invite prospective buyers over to cook on your range! This country is so full of generous people and you are certainly one of them! Claire: I kept waiting, but never saw an image of the high heat roasted Cormatin chickens. Is my monitor missing something?

RE: Lacanche Ranges - Part 16
· Posted by: Cohiba767 (My Page) on Thu, Jan 6, 05 at 21:28
Kitchengirl: Yes that is a soft coated wheaton. We have two of them (brother/sister) since we couldn't make up our minds on which one we wanted. They seem to like the radiant floor...we notice they lay over by the doors if they want to cool off and if it is a little too cold, they lay down right in the middle of the kitchen! We are really enjoying the LaCanche. We haven't used the french simmer plate yet (not really sure what to do) and we are amazed at how nicely everything is turning out. We really enjoy the LeCreuset on it....our contractor swears that his spagetti tastes better when we cook it for him...

RE: Lacanche Ranges - Part 16
· Posted by: dmsb (My Page) on Fri, Jan 7, 05 at 3:30
Cohiba -- I am so glad you posted oyur pictures! Lovely mix of cream and wood cabinets. Very nice sense of space, and the lacanche is just mouthwatering. COngratulations.

RE: Lacanche Ranges - Part 16
· Posted by: Claire_de_Luna (My Page) on Fri, Jan 7, 05 at 13:48
Anna, here's the PictureTrail link. I thought I embedded the picture...it shows up for me in the post. Maybe it's the browser. Cohiba, beautiful kitchen. I hope to heat the floors in my bathroom some day. It's great to know your dogs like them so much! Thanks for sharing the pics.
Here is a link that might be useful: High Heat roasted chickens

RE: Lacanche Ranges - Part 16
· Posted by: AnnaLeeF (My Page) on Sat, Jan 8, 05 at 11:42
Yum! Perfect for a cold wintry day! Thanks, Claire. Guess it is my browser since Denise was able to see the pix.

RE: Lacanche Ranges - Part 16
· Posted by: suzannews (My Page) on Sat, Jan 8, 05 at 15:02
I have been lurking here for a while but this is my very first post. We have been talking with Tom McKinnon up at Art Culinaire as we are in very hopeful to have a Cluny for our almost completed new home. I love what I see in the pictures, and a color sample is on the way, but have never made such an investment on pictures alone. Along with the construction and my three young children in school, I have no time to travel to Washington to see the range in real life. I was hoping someone in the Northern California Bay Area would be kind enough to show off their Cluny to me and put me at ease. I'm sure I will love it, but really must see one. I am in Los Gatos, CA. Thank you, and thanks also for all the wonderful posts. Suzanne

RE: Lacanche Ranges - Part 16
· Posted by: Claire_de_Luna (My Page) on Sun, Jan 9, 05 at 0:19
Suzanne, Tom should be able to hook you up with someone in your area. I don't think they offer unless people are seriously considering a purchase, but he was able to arrange an appointment for me to see a Lacanche in the town where I live. They are even better in person! The best part about seeing these in someone's home is hearing about it from the cook, and of course no one sells equipment better than a satisfied customer...

RE: Lacanche Ranges - Part 16
· Posted by: Bosche (My Page) on Sun, Jan 9, 05 at 0:27
Suznne, I've got a black Fontenay in Portola Valley I'd be happy to show you. Amy

RE: Lacanche Ranges - Part 16
· Posted by: dmsb (My Page) on Sun, Jan 9, 05 at 1:43
Suzanne, depensing on how soon you wnat to come to a decision, I would be happy to show you mine -- but it is only scheduled for delivery this coming week, and will not be operational until my backsplash goes in (prob. another 3-4 weeks). If you are still interested in a month or so, by all means email me and we could set something up. I am in Oakland. Obviously, Amy is closer to you, given that you're in Los Gatos and she's down in Portola Valley. Not to mention the fact that anyone lucky enough to have an invite to her kitchen is bound to be just blown away by it -- I have long drooled over the pictures of her kitchen in the gallery here, and can only imagine how spectacular it is in person. The only compelling reason to visit with someone other than Amy would be to see a cluny specifically. I will have a cluny+1 in Provencal Yellow (counting the days!). Best of luck in your decision.

RE: Lacanche Ranges - Part 16
· Posted by: suzannews (My Page) on Sun, Jan 9, 05 at 14:25
Amy That would be great. I was hoping to see a Cluny but I think seeing any Lacanche will be enough. Sounds like dsmb is getting the model and color I want but I really need to make a decision very soon (cabinets and surfaces are being designed). If you email me your phone number I will give you a call. I think you can email me by going to "My page". I was going to email you, but you don't have the email option on your page. Thank you so much, Suzanne

RE: Lacanche Ranges - Part 16
· Posted by: Rosemary05 (My Page) on Mon, Jan 10, 05 at 23:33
I am new to THS, my DH has been following this forum for sometime and now I'm hooked! We are building a new farm-style house and we are designing the kitchen. We were considering an AGA 44" Legacy range until someone from this forum said, why buy an AGA Legacy when you can have a Lacanche? So here we are looking for information on the Lacanche ranges. I have been to the website and received the brochures. Would someone please send me some of the threads discussed earlier on this forum? The differences in the prices on the two ranges is $5000 for the AGA and 7-8,000 for the Lacanche; is that consistant with the information that you have? Thank you for your help! Rosemary

RE: Lacanche Ranges - Part 16
· Posted by: Pirula (My Page) on Tue, Jan 11, 05 at 3:54
Wow!! That sounds WAY cheap for an Aga. The Lacanche is about right. Ivette

RE: Lacanche Ranges - Part 16
· Posted by: Sandyponder (My Page) on Tue, Jan 11, 05 at 9:52
Hello Lacanchers- I came across this link while searching for a sink I had seen in a Taunton Press kitchens book and thought some of you folks might be interested in it. The website is that of Diane Morgan, a cookbook author who lives in Portland, OR and whose kitchen was featured in Fine Cooking in 2003. Some of you probably remember her lovely kitchen sports an even lovier stainless Lacanche with 2 ovens and a warming cabinet. Anyway, if you click on the link and double click on the third pic down a box will pop up and you can play a video that shows Diane's kitchen and Lacanche. Tho I didn't have the audio turned on (I'm at work and I don't want my staff to think I'm sitting here obsessing about sinks, you know), the video shows her going over the Lacanche, talking about it, pointing things out, opening cabinets, etc., so it may be helpful to some of you who are considering a Lacanche. And while I'm posting, I have to say that this is probably the nicest thread on the appliances forum, all you happy owners go out of your way to help newbies and others considering a Lacanche. I was headed towards one myself until I came across a never used Garland 36", 4 burner and griddle, LP gas range in an appliance store in Watertown, NY and bought it on the spot. If I had not stumbled across the Garland at an amazing price, I would have gotten a Lacanche, and all of your input, advice, checking on racks, measuring pans, etc. is sincerely appreciated, even by us lurkers. Take good care, folks, and most of all, have fun. Liz
Here is a link that might be useful: Link to video clip of Diane Morgan's kitchen AND her Lacanche

RE: Lacanche Ranges - Part 16
· Posted by: Cohiba767 (My Page) on Tue, Jan 11, 05 at 16:09
My wife is trying to decide if the Cluny gas settings are too high (in heat). We haven't used gas in the past so this is all a new learning process (fun too). She feels that all of the gas burners (even the small ones) are too hot even when down on the lowest settings. We do have a french top but that burner is so large, that it keeps the plate really hot. Does one leave the small top on the french top on all the time (except for the wok)?

RE: Lacanche Ranges - Part 16
· Posted by: AnnaLeeF (My Page) on Tue, Jan 11, 05 at 21:00
Welcome, Suzanne, Rosemary and Liz! Good luck with your research, Suzanne. This is one purchase that few people regret, even purchased sight unseen. I did not see ours until it arrived; however, my husband visited AC, was smitten and bought it on the spot. Rosemary, I hope my e-mail was helpful on Monday. Liz, thanks for taking time to offer information, even tho you are a happy Garland owner and not considering owning at this time (there's always time to buy one in the future). Cohiba: your burners may need to be calibrated or adjusted. Our smallest burner goes down to a nice simmer level. We have not even tried our simmerplate accessory yet - shame on us! With the snow coming down tonight, it feels like good weather to do slow cooking, though!

RE: Lacanche Ranges - Part 16
· Posted by: dmsb (My Page) on Wed, Jan 12, 05 at 11:11
Just wanted to do what so many before me have done: exult that my Lacanche is sitting in the kitchen, uncrated -- unconnected as yet -- in all its provencal yellow glory! TOday it gets hooked up (how's that for speed-demon level? Arrives one day, gets connected the next?). I know so many have had their lacanches sitting pretty but unoperational for ages and ages as they awaited the point in construction/remodeling when it could finally be fired up. I will not be cooking on my lovely cluny+1 for a few more weeks, becuase we'll have to cover things up in anticipation of the backsplash installation and the hood, too, but when it get's hooked up today, I may not be able to resist a little playing around, despite the fact that I have only plywood for counters still...

RE: Lacanche Ranges - Part 16
· Posted by: suzannews (My Page) on Wed, Jan 12, 05 at 19:02
dmsb, Congratulations! I would love to see it. I sent you an email, Suzanne

RE: Lacanche Ranges - Part 16
· Posted by: AnnaLeeF (My Page) on Wed, Jan 12, 05 at 23:00
dmsb, Betcha cannot wait! Go ahead and play. Re plywood counters: I saw an old friend at a party Saturday. She is prepping her house to sell it and mentioned that she just added granite counters. Her kitchen was very fashionable and she has hosted many parties in her home. I asked if she had ceramic tile before, because I was a little foggy on that element. No, she replied, she has had plywood counters for the last 15 years that she had faux painted. I was stunned! So don't let plywood counters prevent you from playing with the Cluny +1!

RE: Lacanche Ranges - Part 16
· Posted by: anna_chosak (My Page) on Thu, Jan 13, 05 at 8:49
Woohoo, dmsb! Have fun! Welcome to Rosemary and Suzanne, and thanks to Liz for that link. (Your Garland sounds awesome!)

RE: Lacanche Ranges - Part 16
· Posted by: suzannews (My Page) on Thu, Jan 13, 05 at 19:21
Amy, Thank you for the invitation to see your Lacanche but I was lucky enough to see Dalya's today which happens to be the same color we were interested in. Seeing it made our decision an easy one. My husband just ordered our new Cluny. Thank you Amy! Thank you Dalya! Thanks all! Suzanne

RE: Lacanche Ranges - Part 16
· Posted by: Momto4Kids (My Page) on Thu, Jan 13, 05 at 21:05
Yahoo! Congratulations, Suzanne! How wonderful! Welcome, again, to our "family!" Deb

RE: Lacanche Ranges - Part 16
· Posted by: anna_chosak (My Page) on Thu, Jan 13, 05 at 22:22
Congrats, Suzanne! You'll love it! :-)

RE: Lacanche Ranges - Part 16
· Posted by: Zolablue (My Page) on Fri, Jan 14, 05 at 13:45
Hi guys! I haven't checked in for a while. We finally have our hood trim installed and we've been waiting for backsplash tile so we can actually install our Lacanche the way it is supposed to be in its permanent spot. Tile guy has actually been waiting on us now to finish painting it. :o) I still think my Lacanche totally ROCKS! I love it and I have made so many roast chickens stuffing them with lemons, thyme or oranges and rosemary and of course chunks of onion and garlic. To die for and MOIST cannot describe and perfect every single time in that gas oven. YUM! Electric oven baking everything so great as well. I cannot get over how evenly things seem to bake and how my food comes out so beautiful not to mention that range top - I simply love cooking with gas. We still just eat and giggle! Hoping to have more pics soon and one of these days actual "finished" kitchen pics. I have to get off my duff now and get my part finished and I admit I was really losing interest overall. To all getting your new Lacanches - ENJOY! It is the rockin' range and you will have so much fun preparing beautiful meals. I'm having the best time of my life cooking. :o)

RE: Lacanche Ranges - Part 16
· Posted by: kitchengirl (My Page) on Sat, Jan 15, 05 at 14:24
Zolablue: Please DO get back here with more photos of your kitchen as soon as you can -- I'd love to see your hood trimmed out, as well as finishes on your lovely kitchen. We now have a lovely white box of a house, after all drywall throughout the house has finally been repaired from 100 holes for electrical and plumbing changes, and the painter is priming everything as I write. Our Lacanche is waiting to be shipped and cabinets are ready for install... the fun part (I hope!) is ahead of us, as getting to this point has been tough!

RE: Lacanche Ranges - Part 16
· Posted by: Rosemary05 (My Page) on Sun, Jan 16, 05 at 16:53
Thanks you AnnLeeF, the information form the website was very helpful! Thanks anna chosak for the welcome. It sounds as though you are all loving your lacanche ranges! They are definately top of the line! Who installed your ranges? Any problems? I know that most of your ranges are new, but has anyone had experience with the need for repairs? Any problems getting parts or things repaired?

RE: Lacanche Ranges - Part 16
· Posted by: AnnaLeeF (My Page) on Sun, Jan 16, 05 at 17:42
Local gas service man installed our range. He had installed one before as well as several AGA's locally. No problem, very simple hook-ups. I've only aware of one Lacanche poster who had a repair problem in the past year and she worked it out with local service providers after consulting with AC's customer service department, having problem identified and getting parts shipped.

RE: Lacanche Ranges - Part 16
· Posted by: nocalgirl (My Page) on Tue, Jan 18, 05 at 12:55
I was lucky enough to see Bosche's sensational kitchen and Lacanche last year when we were contemplating our Cluny+1 purchase. Little did I know that mine would still be in the garage one year later! Amy - I don't seem to have your e-mail address any longer and figure you might check this thread. I know you used a local cabinetmaker with whom you were very happy. Would you mind sharing his name with me? I am having a hard time finding the right match for my particular tastes (another way to say PICKY :) and would like to expand the search. We are down to the studs in our house, so the Lacanche should find a home by April or so. Ah, what a journey this has been. I can't wait to join the rest of you with cooking reports instead of drooling over all of those roast chickens. Zola - any more pictures? We are waiting patiently! ---Rachel

RE: Lacanche Ranges - Part 16
· Posted by: Sutton (My Page) on Tue, Jan 18, 05 at 15:14
Re: Blind Love - Stan at AC hooked me up with an owner in my area who had had her Stainless Sully for 7-8 years!! She LOVES it. As a matter of fact, they're moving to Colorado this summer and she plans on either taking hers with her (depending on who they sell house to) or at least buying another LaCanche for CO. She's never had any problems with it, she seems to cook a lot, and her son is a chef (she sorta has a second kitchen in her kitchen which she tries to relegate him to, but he keeps sneaking over to her LaCanche!) The stove did look a little "old" (brass burners discolored, French Top kinda rusty-looking) but otherwise was beautiful. FYI - I ordered a black Sully just before Xmas - I CANNOT wait until March!

RE: Lacanche Ranges - Part 16
· Posted by: anna_chosak (My Page) on Tue, Jan 18, 05 at 15:19
Rosemary, our Cluny was installed by the plumbing company we usually call for problems. He hooked it up very easily. I did have a separate electrical line run for it, but only because our house is quite old and doesn't always have wiring where we want it. :-) In over a year of cooking with the range, we have never had to call for service, so I can't help you there! Sutton: Congrats on your Sully!!!

RE: Lacanche Ranges - Part 16
· Posted by: NancyUSA (My Page) on Wed, Jan 19, 05 at 1:19
Sutton, I have a feeling I was sent to see the same Lacanche that you were. I am also near Philly, actually Chester Springs. The people who kindly showed us their range had a second kitchen and lived in Birchrunville. Their Lacanche was 6 or 7 years old. The wife was French. My Lacanche has been in my garage since 9/2003 and should be installed in the next few weeks. We also have a antique PA stone house, built in 1806.

RE: Lacanche Ranges - Part 16
· Posted by: anna_chosak (My Page) on Wed, Jan 19, 05 at 8:45
Hi Nancy! :-) I once visited a college beau in Chester Springs. What a lovely place! I keep trying to convince my husband to transfer to his company's Philly office because I love that area. And I'm not turning green at all over your 1806 stone house...no, not even a tiny little bit. Your Lacanche shuold be amazing in that setting! What model/color did you get?

RE: Lacanche Ranges - Part 16
· Posted by: Pirula (My Page) on Wed, Jan 19, 05 at 11:30
Zola: Sooooo glad to hear you're making progress again!! I can't wait to see those finished pictures! And I REALLY can't wait to see your kitchen again when I'm back in the neighborhood this fall. yes, I am inviting myself over. dsmb: WELLLLLL??? Is it hooked up?? Are you loving it?? Have you made Chateaubriand already? DO TELL!! Ivette

RE: Lacanche Ranges - Part 16
· Posted by: VeloDoug (My Page) on Wed, Jan 19, 05 at 12:18
DW and I are doing some work on our little 1915 urban farmhouse on the Jersey Shore to better suit it for our retirement. The last major job will be a kitchen remodel. Until very recently we had a plan we liked and were working out some final details, including selecting a range. Then two things happened in quick succession and we are back to square one with the kitchen plan. First, we attended a home products show where a number of the "pro style" ranges we’ve been thinking about were on display. On the drive home neither of us said anything for quite a while. Finally, DW said "I hope you won’t be upset, but I didn’t like any of those ranges." Boy, was I relieved! I didn’t like any of them either. Later the same day I was looking around on the GW Appliances forum for other ideas and started reading this thread. I was intrigued enough to look up both the French Lacanche and Art Culinaire web pages. Wow! I showed them to DW and that was the first thing she said too, "Wow!" So here we are today. Both of us now have trouble picturing our new kitchen without a Lacanche range, even though it would be a huge stretch for our budget and, depending on the model, it may or may not fit into the presently planned space. (We have barely enough room for a 30" range - enough for a Cormatin but not for a Cluny.) To help us with our deliberations (or perhaps to put us out of our misery) we have two questions: Is it true that only the electric oven has a broiler? And, has anyone archived any of the earlier installments of this thread?

RE: Lacanche Ranges - Part 16
· Posted by: dmsb (My Page) on Wed, Jan 19, 05 at 13:00
Pirula, Funny, you've been on my mind, too. Haven't seen you post for quite a while. Yes, she's hooked up -- I've used her only a couple of times, because work continues in my kitchen, bit by bit. A countertop here, a backsplash there, one day, another day, and now she has to get covered up to enable the painting and the ventahood and backsplash (range-side) to be installed. But my oh my is she breathtaking! I can't get enough of looking at her! Will post pictures soon, but I think I'll hold off a few more weeks until the job is done done done and I can really let loose with the camera!

RE: Lacanche Ranges - Part 16
· Posted by: kitchengirl (My Page) on Wed, Jan 19, 05 at 13:26
Velodoug: Sorry, but it is true that only the electric oven offers a broiler. Perhaps Spacific will weigh-in on how she does with a gas Cormatin -- I'm pretty sure that's what she went with. FYI: When I was trying to make up my mind about ovens for a Cluny, I spoke with Diane Morgan, the cookbook author with a grand Lacanche, and she told me she went from a gas range to a Lacanche with one electric and one electric convection oven, and she does not miss the gas one bit, even for fish and roasts. So consider that in a Cormatin. In any case, call Art Culinaire and discuss your issues with them. Also, not to be a traitor, here, but the AGA Legacy offers a 36" with 2 ovens and a separate broiler. It has very nice styling, but is not sturdy and heavy like a Lacanche. Good luck!

RE: Lacanche Ranges - Part 16
· Posted by: Sutton (My Page) on Wed, Jan 19, 05 at 14:48
NancyUSA - Hard to believe, but we seem to have been to different "old timers". The one we saw was in Chadds Ford (right near DE border) and she was not French. Funnily enough, two weeks after we saw her range, we sat right in front of her on a flight to SF! Was the French woman you visited the one in the Saveur article that AC sends out with the brochure? I bet the house was gorgeous. Your house is beautiful - what a big project, but I guess you're good at it by now. I wish we had as much stone as you! Where are you buying your appliances? It looks like you're putting in a SZ 700 series? What about fixtures? I went to ABC in Delaware (gotta love tax-free shopping), but not sure if there's somewhere better.

RE: Lacanche Ranges - Part 16
· Posted by: spacific (My Page) on Wed, Jan 19, 05 at 15:35
Velodoug, So cool you're considering a Cormatin. Kitchengirl was right, we have the gas oven, FT Cormatin. Re: the broiler... First of all, I have to admit, I never used a broiler that much in any stove I've ever owned. With year-round good weather, I prefer to use an outdoor grill for those kinds of tasks... But with the remodel and our rainy weather and our old gas grill disintegrating, we haven't had the outdoor grill as an option. So I find that I've been using the high heat FT burner, but open with/without the wok ring for high-heat searing... We did swordfish for 20 people that way Christmas Eve that everyone raved about. Pork chops have turned out marvelously, delicate fish filets terrific, etc. I was originally thinking that I might eventually look into a salamander or some other standalone broiler-type appliance, but I don't think we'll really need it. It really all depends on what your primary cooking methods are... but I will say the Cormatin is turning into an amazingly versatile workhorse (plus it is such a joy to cook on... and look at). What are the main dishes you use for broiling? Perhaps I can try them out for you on my stove-top method... Alas, the only thing I couldn't help you on is steak... neither DH nor I eat them. Haven't tried lamb chops yet, want me to try them out? Suzannews... congrats! ZB--- since we made our first roast chicken in the Cormatin, I can't even look at those grocery store rotisserie chickens again... I find myself simply roasting a couple of chickens often just for use in other dishes through the week. Cheers, Ann

RE: Lacanche Ranges - Part 16
· Posted by: VeloDoug (My Page) on Wed, Jan 19, 05 at 18:46
I took a close look at the kitchen drawings again and confirmed that a 27" Cormatin would fit in the available space and a 39" Cluny would not. I was pretty sure that was the case when I asked about the broiler. Spacific, Thank you for the very generous offer. We seldom broil anything but fish. I don’t think we have ever broiled lamb or pork and we very seldom broil steaks indoors. Once in a great while I use the broiler to melt blue cheese over leftover turkey. We never use the broiler in the summer. If we had another good way to cook fish I don’t think we’d miss a broiler very much. And that’s what we’re contemplating. I’ll be the first to admit that my preference for a gas oven is 99% subjective, but it’s a strong preference nevertheless. If buying a Lacanche meant having to use an electric oven I’d probably pass on the whole idea. I’m intrigued with the way you are using your FT. I’ve cooked enough steaks in a hot skillet to understand that it’s not the direction of the heat or the distance of the heat source that matters - it’s the intensity of the heat. For some reason I’ve never applied that thinking to fish. When I cook fish in a pan I sauté it over relatively low heat and it doesn’t get the nice carmelized finish it does under the broiler. I was wondering if the 3-burner or 4-burner configuration would be the best choice. It sounds like we should give the FT a careful look too. When we're not broiling, which is most of the time, DW is simmering (soups and sauces) and baking (bread and cookies) and I'm braising, sautéing, stir-frying or roasting.

RE: Lacanche Ranges - Part 16
· Posted by: spacific (My Page) on Thu, Jan 20, 05 at 2:07
Velodoug--- What I've been doing is removing the center circle so the FT is essentially an open burner. Then I use a LeCreuset shallow straight-sided pan directly over the burner... essentially a pan fry, but with the combination of the physically large burner and the cast iron even-heating of the LeCreuset cookware, with very little fat/oil added to the pan, I can get that carmelized/disintegrated skin (skin side to the pan, for a thin piece, don't even turn the fish) with the flesh perfectly cooked. That's worked for things like fresh sardines, salmon, any of those fish with a fatty skin. For a swordfish steak, you don't really have that carmelized finish (not enough fat?...don't really know), but you end up searing the outer portion and sealing in the juices, but from the bottom up instead of the top down. Pretty much the way a blackened fish is done... I've also tried it that way with an encrusted salmon steak... works nicely. For braising dishes, take that same LeCreuset pan (or a deeper dutch oven), but this time put the wok ring on over the large burner and set to simmer, cover and forget about it for hours. That works great for bolognese sauce, coq au vin, paella, any of the slow cooking bits when for whatever reason you don't want to heat up the entire FT. I'm still experimenting and may be using the Cormatin in unorthodox ways, but the results have been better than anything I've been able to achieve before. And with less effort and fussing and watching the pot. Stirfrying---I don't use the wok ring, but set the pan on the open burner like with the fish. Still need to get a decent wok pan. Never had one since I never had a high-heat burner before. Not sure about gas vs. electric ovens. For bread baking, I like to spritz the oven in the process to keep moisture going... only ever did it with gas ovens. I don't have a ton of experience cooking on other professional-type equipment, so I really don't have a good feel for pros/cons. Ann

RE: Lacanche Ranges - Part 16
· Posted by: Pirula (My Page) on Thu, Jan 20, 05 at 5:27
dmsb: That is great news! It sounds like you're really making progress. It may seem slow, but progress is progress. Didn't it seem like just the other day your Lacanche was delayed? And now there it is, hooked up, and gorgeous! That is terrific. I haven't been hanging out here as much as usual, I know. But I'm still around, not to worry. VeloDoug: Where on the Jersey shore, if you don't mind my asking? My aunt and uncle have a house in Bayhead and we go there all the time when we're stateside. Are you closeby? Ivette

RE: Lacanche Ranges - Part 16
· Posted by: NancyUSA (My Page) on Thu, Jan 20, 05 at 11:48
Anna, Chester Springs is a great community and a lovely area, I hope you get the transfer. I have the black Cluny, we are hoping it will look great in this old house. The kitchen is in the old part of the house and has a walk-in stone fireplace. The cabinets were built in Maine by a friend and we are installing them now, they are painted cream and will hopefully some will look like old fashioned stand alone cuboards. We have old wide oak floor boards in the kitchen and I hope the Cluny will be the anchor of the room. It will have an overmantle built to the ceiling with the exhaust fan there. Sutton, The Lacanche I saw was the one in the Saveur article. We also had a "small world" experience with the people who showed us their range. Our kids were at the same school and I had worked with her at a bookfair a couple of months before. Her daughter played on the same lacrosse team as my daughter the spring after I went to see her range. I am using a sub-zero in the kitchen a 736 which is getting aquainted with my cluny in the garage. I was very pleased with the price I got on the 736. I bought it at Prizers. The salesman is called Herb and gave me a good deal for buying more than one appliance from him. I can't find a website for them and am not sure if I'm allowed to put phone numbers here so I will send you the info in an email.

RE: Lacanche Ranges - Part 16
· Posted by: kitchengirl (My Page) on Thu, Jan 20, 05 at 23:20
Spacific, I'm enjoying your experiments on the Frenchtop: it's giving me some good ideas for when I am installed in 4-6 weeks...

RE: Lacanche Ranges - Part 16
· Posted by: spacific (My Page) on Fri, Jan 21, 05 at 0:49
Kitchengirl--- I'll be happy to hear your ideas as well. The thing's so intuitive on one hand, yet so different from anything I've cooked on. Out of everything I've cooked, the only thing that I didn't get right yet on the FT was long-cooking, steel-cut, non-instant, real oatmeal... a friend of mine said to soak it overnight like dried beans and all will be great, but now we're back in warm weather, so it might be weeks before I try again. I'll post any breakthroughs...oh... risotto works really great too.

RE: Lacanche Ranges - Part 16
· Posted by: anna_chosak (My Page) on Fri, Jan 21, 05 at 12:07
Zola (and anyone else who has F&P dishdrawers), can you go to F&P DDs Part II thread and answer my question? Thanks so much!

Lacanche Part 15

2005-05-15T20:14:00.000-07:00

Lacanche Ranges - Part 15
Posted by AnnaLeeF (My Page) on Sun, Oct 31, 04 at 19:32
Here we find ourselves at the beginnng of a new thread with an old French romance - Lacanche. Zola, thanks for responding. DH is still on another time zone, so he had the chicken roasting in the gas oven by the time I arrived back mid-afternoon. He was also baking acorn squash in the electric oven, grilling shrimp as an appetizer on the new grillplate and had green beans started on the rangetop. By the time your sweet response arrived, he could confirm that he was doing something very similar. I was planning to check for responses, then start cooking, but I ended up being wined & dined with a scrumptuous, moist roasted chicken and wonderful, wonderful vegetables. The grilled shrimp were absolutely perfect. I just had a chance to quickly add nutmeg and cinnamon to the squash and oregano to the beans and pour the wine.

Follow-Up Postings:
A Path Back
· Posted by: AnnaLeeF (My Page) on Sun, Oct 31, 04 at 19:34
Forgot to give you a path back to Part 14 - sorry.
Here is a link that might be useful: Lacanche Ranges - part 14

RE: Lacanche Ranges - Part 15
· Posted by: anna_chosak (My Page) on Mon, Nov 1, 04 at 9:46
AnnaLee, I just read your last message. The recipe Zola posted is very similar to mine. I think you can do several variations with the herbs without going too far wrong. But it sounds like your DH had discovered that on his own! Keep us updated with your Lacanche cooking adventures and ENJOY it!!! :-)

RE: Lacanche Ranges - Part 15
· Posted by: spacific (My Page) on Mon, Nov 1, 04 at 10:21
Ivette, The tile is B&W #10 White subway tile. By using their seconds, we were able to tile the entire wall behind the range corner, not just the backsplash. AnnaLeeF... the kitchen is progressing beautifully. The burgundy lacanche looks gorgeous with the cabinets and soapstone. Pamela, Congrats on counters! It's time for preview pictures please.

RE: Lacanche Ranges - Part 15
· Posted by: Pirula (My Page) on Mon, Nov 1, 04 at 11:52
Spacific: Thanks! B&W? Not familiar with them. How do they compare to like Dal-Tile? Off to go google!! Ivette

RE: Lacanche Ranges - Part 15
· Posted by: spacific (My Page) on Mon, Nov 1, 04 at 16:28
Ivette, B&W is a small company... they specialize in lots of the older colors/styles and I first found out about them when trying to match tile for a 20s deco bathroom. I think their quality is pretty comparable to Dal-Tile. They aren't a specialty hand-made tile company like Sonoma Tileworks. I know they also do contract work for some high-end companies as they sometimes have leftovers or rejects from such runs (I found a liner tile that was exactly the color and style I almost got from Waterworks... WW-$7.65/tile. B&W-$1.00/tile....but I don't know for sure who they do work for.) I know they have two locations in So. Cal.--- Gardena and Riverside, I think that's it. And of course their prices are great. Aside to Joan/Kitchengirl---I emailed you this morning. Did you get it? I was out of town for the weekend or I would have gotten back to you sooner.

RE: Lacanche Ranges - Part 15
· Posted by: kitchengirl (My Page) on Mon, Nov 1, 04 at 21:25
spacific/Ann: Thanks for your response, above, re. tilesetting references. I'll have to check out B&W, as I'm in Riverside. Can't believe some interesting resource is actually in Riverside (aka 'da boonies), instead of Orange and LA counties!

RE: Lacanche Ranges - Part 15
· Posted by: AnnaLeeF (My Page) on Tue, Nov 2, 04 at 1:08
Anna_C: Thanks for the note. We'll experiment with variations in the weeks ahead as we keep unpacking & looking for long-forgotten kitchen tools. Spacific- I'm also a big fan of your tile and paint color. Looking for pictures, Zola, Deb and Pamela! Deb - moving, changing houses - you must be exhausted! dmsb: any day now your Lacanche should be arriving - right?

RE: Lacanche Ranges - Part 15
· Posted by: Pirula (My Page) on Tue, Nov 2, 04 at 4:42
Spacific: THanks! I found their website. But I'm in VA so not sure I can use them. I recall Deb saying she was looking at them too, and she's in VA. Deb: Is this the same company you were considering, or am I misremembering? Ivette

RE: Lacanche Ranges - Part 15
· Posted by: Momto4Kids (My Page) on Tue, Nov 2, 04 at 5:30
Ivette- Yes, I got a sample of the tile spacific used from B&W. Very nice. Unfortunately, it's not qite the right color for my marble. If I planned to use their tile, they told me they could ship it out the day after I placed the oder (assuming they had enough). Then I'd just need someone to install it. Do you want me to send you this sample? No sense you getting one when I know I can't use it. Let me know. Deb

RE: Lacanche Ranges - Part 15
· Posted by: spacific (My Page) on Tue, Nov 2, 04 at 10:06
Good point I forgot to make Deb, the color selections from B&W are VERY limited. If it works for you, fantastic, if it doesn't, not much you can do. Since we have a number of whites in the kitchen (sink, porcelain knobs, tile, cabinetry, marble, dishware), my only requirement for the tile color was that I preferred a warm white to a cooler/bluish one. So what did you end up with Deb?

RE: Lacanche Ranges - Part 15
· Posted by: Pirula (My Page) on Tue, Nov 2, 04 at 11:35
Oh yes Deb please!! Jeez, you are too kind. I owe you BIG time..... If it's a warm white, it should be perfect for my Son's bathroom, that's what I'm going for. That and a white hex floor. Thank you! Ivette

RE: Lacanche Ranges - Part 15
· Posted by: SharB (My Page) on Tue, Nov 2, 04 at 17:44
I'm about to meet with the kitchen designer to start planning our new kitchen. Decided to check out ranges and get an idea of what was out there. I found a photo of the Lacanche Range and it's BEAUTIFUL! I'm in southern CA, does anyone know where I might see one? Also, what price range are they in? I've tried to find these things on the internet, but haven't had luck.

RE: Lacanche Ranges - Part 15
· Posted by: AnnaLeeF (My Page) on Tue, Nov 2, 04 at 19:39
SharB: We all agree! It is beautiful. Check out the USA website for Art Culinaire in the Seattle area. They are the only distributors in the states, but they can connect you with an owner in your area. One of our garden webbers in your area may also respond and extend an invitation to you. The pricing is determined by size and features, but Stan at AC will be most helpful and send you pricing and a color brochure. Also ask if there are currently any in stock in Seattle - sometimes that cuts down on the wait for one to come from France. Contact info is on their website. Good luck with your planning.
Here is a link that might be useful: French Ranges/Lacanche

RE: Lacanche Ranges - Part 15
· Posted by: spacific (My Page) on Tue, Nov 2, 04 at 20:02
SharB, Our Lacanche Cormatin (the smallest one) is in San Pedro. If you're near us, feel free to email me and you're welcome to come take a look. Ann

RE: Lacanche Ranges - Part 15
· Posted by: SharB (My Page) on Tue, Nov 2, 04 at 23:15
AnnaLeeF and Ann, Thank you for responding to my post. I requested material on the range be sent to me from the website. Thank you Ann for offering to let me see your range. I'm in Costa Mesa. Will e mail you if I need to do that. The kd is coming tomorrow and I'm already getting excited. My kitchen is 32 years old, I have cooked many meals in it, but it is truly a "vintage" kitchen, not by design! I want a Clive Christian "look", kind of English, with crystal chandeliers and a Lacanche Range.. Sound good? Sharon

RE: Lacanche Ranges - Part 15
· Posted by: AnnaLeeF (My Page) on Wed, Nov 3, 04 at 0:14
Sharon: Try this link to see a few different sizes and configurations. Your Clive Christian look sounds elegant.
Here is a link that might be useful: Select ranges

RE: Lacanche Ranges - Part 15
· Posted by: percheron (My Page) on Wed, Nov 3, 04 at 19:03
Cormatin owners - please help. What hood or liner are you using. Vent-a-hood suggested a liner - the number is BH 234 PSLD. Does anyone have experience with this liner? Thank you in advance.

RE: Lacanche Ranges - Part 15
· Posted by: spacific (My Page) on Wed, Nov 3, 04 at 19:35
We used the Ventahood Euroline Pro... 24" deep x 18" high x 36" wide. 300/600 cfm blowers. Works well.

RE: Lacanche Ranges - Part 15
· Posted by: percheron (My Page) on Wed, Nov 3, 04 at 22:00
Thanks, Spacific. This liner that they recommended sounds like the same as your hood. Did you use round or square vent pipe? Does it even matter?

RE: Lacanche Ranges - Part 15
· Posted by: dmsb (My Page) on Thu, Nov 4, 04 at 0:21
Yes, I am "expecting" fairly soon -- I just paid the balance, having received the notice that my range "is in the final stages of production in France," and is just about ready to ship. Wow! Thanks, AnnaLee, for remembering! I am meanwhile going crazy trying to be the junior g.c./architect for my addition/remodel, as we let our architect go -- irreconcilable differences after a LOT of money paid her. I am hoping that once my Cluny+1 arrives, it won't be sitting idle all too long -- but the longer we can put it off, the better, since I am hoping it will be a fairly whirlwind fast kitchen remodel when it happens. We're saving our present cabinets but transferring them to the laundry room -- which is being framed and plumbing is being run to and through it, every day this week and next. So once the laundry room is ready to accept the kitchen cabinets, then it's showtime for my new kitchen cabinets, estimated to arrive here around the end of the first week of December. Lousy timing! They'll make it in just in time to template for the countertops but not in time to get the fabrication in before the whole world of builders/contractors/etc. goes into hibernation for the holidays and new year. Oh well! Don't we all wish we could just say farewell to the old stuff and then poof! there would be ALL the things we've agonized over, and finally decided on, all installed, all at once? Alas... And I've only just realized I need to sell my sweet old O'Keefe & Merritt -- if anyone knows someone who wants one -- a tad scruffy but perfectly functional and then some, direct them my way, please!

RE: Lacanche Ranges - Part 15
· Posted by: Pirula (My Page) on Thu, Nov 4, 04 at 2:52
Yes, I have often wished I could do the Bewitched nose twitch and just be done with it!! Ivette

RE: Lacanche Ranges - Part 15
· Posted by: kitchengirl (My Page) on Thu, Nov 4, 04 at 3:20
I, too, just received notice that my Cluny is in the final stages of production; how long do you all think the shipping takes, 7-10 days?? I'm just curious about when it will actually leave the factory. I expect delivery in early December.

RE: Lacanche Ranges - Part 15
· Posted by: Pirula (My Page) on Thu, Nov 4, 04 at 14:15
All: There are three really fun threads going on over at the Kitchens "Coversations" forum. Get to know you better threads. They're fun and I hope you all will check them out. I'd love to know my Lacanche "sisters and brothers" better! Ivette

RE: Lacanche Ranges - Part 15
· Posted by: Zolablue (My Page) on Thu, Nov 4, 04 at 16:36
Can any of you that have been using your Cluny ovens for baking give me some advice? Anna Chosak - if you're out there you would know this for sure. :o) I've been having so much fun experimenting with new recipes and I love the Barefoot Contessa cookbooks. Many of the recipes call for a 12 x 18 x 1" sheet pan such as for the brownies I've baked a couple times and as you know that size will not work in my ovens. What do you use in that case? I'm perhaps worrying a bit too much and should just buy several sizes to have on hand as they're very useful but I wanted to take care as I buy new things for my kitchen that I get the best quality so may spend a bit more and I'd rather avoid getting something I won't end up using. Is it better to simply bake that recipe in 2 pans each 12 x 9 or try to use the largest pan closest to that size? I did find some really nice heavy ones at Williams Sonoma and they're 15 x 10 x 1" high. If I use that size I'd still have some batter left over to bake in another pan so not sure what to do! Any suggestions or tricks of yours and how do you modify the baking time if at all when you end up with 2 pans holding a recipe meant for one pan?

RE: Lacanche Ranges - Part 15
· Posted by: spacific (My Page) on Fri, Nov 5, 04 at 10:54
Did any of you save the wood-burning cooking threads from months ago?
Here is a link that might be useful: Wood burning pizza oven thread on Kitchens

RE: Lacanche Ranges - Part 15
· Posted by: kitchengirl (My Page) on Sat, Nov 6, 04 at 2:45
Zolablue, Did you get two convection ovens? The 12x18 pan just fits in the non-convection gas and electric ovens. A 15x10 is the standard for a jelly roll and 12x18 is a standard half sheet pan. When I considered buying convection, I looked through catalogs like Bridge Cookware for some non-standardized pans that were larger than a jelly roll.

Troubles
· Posted by: AnnaLeeF (My Page) on Sat, Nov 6, 04 at 11:10
Just posted on the Lacanche forum for the first time. We are not having fun this week. Our lovely custom hood is a bust. Does not capture all the smoke from the grill plate, which we broke in Tuesday night. GC, who insisted on the hood dimensions and vent mechanism, despite our input, has been true to his word and here every day this week to try to find a solution at their expense. He has pulled the hood forward - we originally requested 27" depth, but he held it down to 20" - but pulling it forward still does not do the job. It is obvious that the vent catchment area is too small, despite having 1200 cfms, and it sits too far back in the hood, with the mantle creating an initial 8 -9 inches of wood that becomes a barrier to the smoke, we believe. He used a Dacor after we asked for VAH, but even if he installs a VAH now, we wonder if the smoke can be pulled past the wood. GC claims they have never had this problem before with other installations, but could it be that their upscale clientele have trophy kitchens and don't actually cook on thier commercial style ranges? Anyone else have a mantle style hood and problems?

RE: Lacanche Ranges - Part 15
· Posted by: Pirula (My Page) on Sat, Nov 6, 04 at 13:09
AnnaLee: I'm so sorry to hear of your hood troubles. I hope that your GC finds a workable solution. It sounds like you may have to start from scratch. Is that doable? I'll be watching very closely to see what you come up with that works, as we have pretty much spec'ed our hood for the eventual remodel, but can easily change it if necessary. 20" is absolutely too shallow. Most people seem to have good luck with the lacanche and a 24" deep hood. Good luck with it! Ivette

RE: Lacanche Ranges - Part 15
· Posted by: Momto4Kids (My Page) on Sat, Nov 6, 04 at 13:13
AnnaLeeF-I'm not a lot of help right now...but I would think the strength of pull from the vent would pull the smoke past the wood. You've turned you're hood on before you start cooking, I'm sure. I agree, it doesn't sound right. Too bad your contractor didn't listen to you. Maybe he will now! I turned my vents on the other day when I was at the house. I still have dust all over everything. When I turned on the first VAH, it immediately began sucking up the dust off the rangetop! When I turned the second hood on and put them both on "HI", I think they would've sucked up small children! I haven't tried the grill, yet, but based on what I saw, I don't foresee having your problem. My liner is built inside a constructed hood against a wall. I only have about 2-3 inches where the wood you're talking about is. Well, front and back, so maybe 6 inches in total, but only 3 inches around each side of the frame. But, yes, my liner is held forward, but the whole hood is flush with the front of the range. In essence, the liner is centered (front-to-back) over the range. Just because of the sheer size, mine doesn't extend beyond the range, side-to-side, either. I hope this helps some. BTW, what did you grill? Deb

RE: Lacanche Ranges - Part 15
· Posted by: Zolablue (My Page) on Sat, Nov 6, 04 at 13:16
kitchengirl - I feel kinda dumb here asking this when my Cluny is sitting in my kitchen but seriously how do you make that 12 x 18 pan fit? Did you actually do this? I ask because when I first made the brownie recipe I used an old jelly-roll type pan I thought fit as I tried all my pans in the ovens when it first arrived or so I thought. :o) This one happens to have the rounded edges that come out on the ends making it 17.5" in length. I had poured most of that chocolate batter into it and went to pop it in the oven and OMG! No way was it fitting. I sunk as it was 8:30 pm and what to do now. :o) Hubby had noticed the racks have this little lip that sticks up so he ingeniously (I thought) pulled out the rack and turned it upside down! We were able to shove that pan in and bake the brownies but it seemed to "just" fit. So I don't know how I can eek out another .5" but if you say so I'll buy one and give it a try. It doesn't seem possible though it would sure be nice. And I don't have anything that exact size to try it.

RE: Lacanche Ranges - Part 15
· Posted by: AnnaLeeF (My Page) on Sat, Nov 6, 04 at 23:36
Nothing happening over the weekend with the hood while the design/build firm mulls it over. We were grilling bratwurst on Tuesday. On Wednesday, we grilled veal chops, but placed them on the very back of the grill plate to avoid having anything near the front of the stove to create smoke or grease. The catchment area on the filters is only 6" front to back and 32" across the range. The rest is all housing into which the filters sit. And, yes, Ivette, I think we could start over if really necessary. The baffling thing is this is a strong motor trapped in an opening that's too small, in our opinion. I believe this problem is fairly unique to our situation, so Deb, I know you won't have this problem with your Sully+2. Can't wait to hear of your new cooking adventures.

RE: Lacanche Ranges - Part 15
· Posted by: kitchengirl (My Page) on Sun, Nov 7, 04 at 1:57
Zolablue, I have two heavy aluminum 1/2 sheet pans from the Baker's Catalogue (King Arthur Flour Co's catalog, http://shop.bakerscatalogue.com/items/. The pan is: http://shop.bakerscatalogue.com/detail.jspid=5212&pv=1099808849330). They are a very typical pan with a 1" flared side and rolled top edge, and they fit snugly front to back with plenty of room on the sides in the standard Cluny oven, but are 2" too long for the convection oven. Do you have your racks in the way Lacanche intended? Denise/Orchidluvr had measured this for me before I ordered my range, and then I tested it on the Cluny I visited. A jelly roll pan holds perhaps 25-30% less, at least, than a half-sheet pan. I think Anna Chosak might have helped me on this, too. Can anyone else confirm that 13x18/half-sheet pans just fit? Stan also confirmed this for me on the phone.

RE: Lacanche Ranges - Part 15
· Posted by: kitchengirl (My Page) on Sun, Nov 7, 04 at 2:11
AnnaLeeF: Sorry to hear of your problems. I realize you'd asked for a VAH liner, so you may have reviewed their specs early on. If not, it would be worth printing it out for your GC. I would hope he could pop-out the Dacor and put in the VAH easily if the Dacor is 40-3/8" (for a finished size of 42") as is the VAH (did you go with a finished size of 42" or 48"?). These liners are just screwed into their decorative wood or plaster hoods. The other issue would be the ducting called for in the Dacor vs. the VAH. We just finished ordering the liner, ducting and outside trim so I've been mulling over the details... Good luck!

RE: Lacanche Ranges - Part 15
· Posted by: Zolablue (My Page) on Sun, Nov 7, 04 at 13:49
AnnaLeeF - So sorry to hear of your venting troubles, too. We have the VAH and really like it. It seems to have some nice features and one we really like is if you have it on the lowest setting and it senses the necessity for more suction it automatically powers to the higher blower and then once it senses that is no longer necessary it powers back down to the lower setting. It is nice that you don't always have to feel it is turned to the top setting that way. I wish I knew more about the technical aspect of it but I don't. I know that my duct people did have to buy some things that they are not used to using in order to comply with the VAH specs though. Just insist you get this right as I'm sure you will. kitchengirl - This is really good news for me! We do not have convection, we have the regular gas and electric ovens. We actually placed the tape measure into the oven yesterday making it the 18" length and we were able to shut the door on it just fine. But here's my problem. It is the racks. We must not have them in properly. They have this edge on the back and it sticks up about an inch and actually prevents anything from going all the way to the back of the oven by about 2 - 2.5". That's a lot in an oven that size. Still we can't figure out any other way for the racks to go in. I must find my manual but how hard can that be! Makes me feel like an idiot! :o) I really appreciate your help on this.

This one?
· Posted by: Zolablue (My Page) on Sun, Nov 7, 04 at 13:56
kitchengirl - Sorry, but I could not make your link work. Is this the pan you have? This one is 17 3/4 x 13 x 1" deep but not sure if that is interior dimensions.
Here is a link that might be useful: Half sheet pan...

RE: Lacanche Ranges - Part 15
· Posted by: kitchengirl (My Page) on Sun, Nov 7, 04 at 16:06
Zolablue: That is the link I had copied into my text msg. to you from the Baker's Catalogue -- sorry it didn't work. And yes, my pans are those exact measurements. They are by Mirro, # 6673. But I'm quite sure they will work in your ovens if your racks are installed correctly. This is the whole reason I decided the Lacanche Cluny would be a good fit for us: neither of the Aga gas/electric models would accomodate these half-sheet pans, and in the winter, I do a lot of roasted veggies on these, and the smaller jelly roll isn't enough for even two people's veggies for dinner! Of course, I loved the design of the range and cooktop, too, but the ovens were the smallest that I thought would be completely practical.

RE: Lacanche Ranges - Part 15
· Posted by: AnnaLeeF (My Page) on Sun, Nov 7, 04 at 23:22
Kitchengirl: Yes, we did pass on the VAH specs to the GC, which was in our exhaustive research binder. We sent him to see a working display & talk to a hood specialist at a good appliance store at the end of the week. He had his own custom hood guy come to look and he commented that VAH is "not bad." DH said that is praise from one who considers it competition. Zolablue, good to hear of that nice automatic adjustment feature of VAH. Just noticed Skivino on another thread remarking how easy it is to clean the VAH. Sorry to hear you are having such a time fitting sheets in those racks. We haven't gotten as far as baking yet. Still trying to select paint and backsplash.

RE: Lacanche Ranges - Part 15
· Posted by: anna_chosak (My Page) on Sun, Nov 7, 04 at 23:23
Hey Zola! Sorry I didn't get back to you sooner. I had a reunion with a bunch of college girlfriends last night for which I did all the cooking. Lots of fun but man, did my feet hurt afterwards! :-O My favorite pan is 12x17, I think, but I will measure tomorrow and tell you for sure. As far as the racks go, have you pushed it ALL the way back? If the front of the rack is near the front of the oven, it's not pushed all the way back; give it a good shove and it will recess back another couple of inches, and then you can fit in baking sheets that wouldn't fit before. (I hope that was coherent--it's 11:30 pm and I am STILL tired from that party! *g*)

Dimensions
· Posted by: AnnaLeeF (My Page) on Mon, Nov 8, 04 at 1:18
Kitchengirl: forgot to answer your question. Re size of hood, we have a 54" wide (48" on the interior) by 20" depth wood hood cabinet for our Cluny.

RE: Lacanche Ranges - Part 15
· Posted by: Zolablue (My Page) on Mon, Nov 8, 04 at 13:13
anna - oh gosh! We did not have the racks pushed all the way back. We thought they tipped if we did that. DUH! We finally figured that out yesterday after kitchengirl insisted that size pan would fit and it was the only way to allow the extra room. With the racks pulled forward we are losing up to three whole inches at the back of the ovens so we knew we weren't installing them correctly. Geez, it isn't exactly rocket science. LOL. Man, I feel kinda dum de dum dum! But very happy that the larger size pan works! Good thing I did not buy the smaller ones yet! Thanks! We thought it was kinda funny that the back row of cookies we baked all had these little "indents" in them from going THROUGH the ends of those racks (if you know what I'm talking about). We thought that seemed kind of strange so good to know that will be fixed as well. Can you tell it has been a REALLY long time since we've baked. Oh, my! :o)

RE: Lacanche Ranges - Part 15
· Posted by: anna_chosak (My Page) on Mon, Nov 8, 04 at 15:46
Ha! Don't feel too bad, Zola. It took me a while to figure it out as well!

RE: Lacanche Ranges - Part 15
· Posted by: Zolablue (My Page) on Mon, Nov 8, 04 at 16:21
Hey, Anna, I never mind asking any question. :o) And sounds like you had a great time with your friends. Let us know what you cooked. I love the inspiration. :o)

RE: Lacanche Ranges - Part 15
· Posted by: anna_chosak (My Page) on Mon, Nov 8, 04 at 18:44
I decided to do an array of finger-food appetizer-type thingies, since I'd figured we'd be milling around the house and everyone could wander over and eat when they wanted. We ended up sitting around the dining room table most of the night and stuffing our faces though. :-) I made: 1) marinated chicken with satay sauce which I was going to grill, but our grill was full of old wet coals that I didn't feel like dumping out, so I broiled them. Yum. 2) little diamond shaped caraway cornbread squares topped with apricot-peach and jalapeno jam (the original recipe called for bacon to be added to the jam but I substituted turkey shwarma. 3) strips of rosemary focaccia, some plain, some topped with caramelized onions and Asiago cheese. 4) crudités with humus and baba ghanouj 5) a cheese tray* with Robiola, a baby swiss, a blue, a St. Nectaire, and a Manchego, with some very fat delicious grapes on the side. 6) For dessert, chocolate oblivion torte with raspberry sauce and vanilla ice cream. *Okay, I didn't make the cheeses, but I did put a lot of thought into selecting them! ;-)

RE: Lacanche Ranges - Part 15
· Posted by: Pirula (My Page) on Tue, Nov 9, 04 at 3:24
Oh STOP!! You're making me hungry!! And I'm sick of hummus, tabouleh, and pita!! Zola: Soooo glad it fits!! I will have to remember this detail when my time comes. Ivette

RE: Lacanche Ranges - Part 15
· Posted by: AnnaLeeF (My Page) on Tue, Nov 9, 04 at 10:46
Anna, I am hungary too from reading your post and I just ate! GC was just here and he is suggesting a combination of using the VAH motor (if we insist) and a custom housing & filters to be fabricated locally from stainless steel within our same hood, situated up into the well to create a smoke chamber. He would place the lights all the way forward to clear the catchment area and move the controls to a housing within the decorative mantle frame on each side of the hood. He would greatly expand the surface area of the filters. GC was not a big fan of VAH after examining the store display, believing it would be too hard to remove parts and clean the unit. He also wondered if have the VAH fan blades open/exposed caused an additional cleaning problem. I have shown him all the praise on VAH from the forum, so he is beginning to believe that the forum is a force to be considered, at least in working with us. We are apparently his first customers who use indoor griling.

RE: Lacanche Ranges - Part 15
· Posted by: Zolablue (My Page) on Tue, Nov 9, 04 at 11:08
anna chosak - That all sounds soooooo good. The little cornbread squares with jam make me think about some little sandwiches I just saw Ina Garten (yes, I'm crazy about Ina) make for her friend's party. They were little round buns from Zabar's and she spread mango chutney on them and put a slice of cheddar cheese and they looked so pretty and sounded good too! I've been very adventureous for some reason since getting my new kitchen semi-running and have made many brand new recipes. I absolutely love it. AnnaLeeF - I haven't had the need to clean my VAH liner yet but the ease of cleaning was one reason we bought it. Are you quite sure this GC has your best interest in mind by facing off with you over this? Remember he will be gone one day and you will be living with your kitchen. It is funny how I've thought of all the times my GC told me what "he liked" and how he would argue with me over things that sometimes took hours to discuss (ugh) and he's now long gone and had I caved to him what an injustice to me that would have been. Actually, there were a couple things I did cave on just because it became so stressful to always have to defend my choices to this man. At the time I thought they were things I could live without but it does kind of miff me now. Again, he'll never be in my house again so why care what he thinks. It is your choice and you might have to be a bit demanding. We started out loving our GC and ended up firing him months later. You can read between those lines. You are paying for this in your home and you are not the non-expert here and it sounds like he just isn't familiar with VAH so he's knocking it. No offense meant to this guy but it is not a shameful thing for him to be educated by someone else about a product he's not used before. He may learn something valuable. Okay, that's the end of my more than two cents.

RE: Lacanche Ranges - Part 15
· Posted by: anna_chosak (My Page) on Tue, Nov 9, 04 at 11:14
No offense meant to this guy but it is not a shameful thing for him to be educated by someone else about a product he's not used before. Absolutely. When I first mentioned underfloor heating to my GC, he thought I was nuts. When he did my bathroom a year later, he recommended it! I had to remind him that I was the first one to mention it to him, and he laughed and said, "That's right--I forgot!" He'd put it in in a few other houses since then and now thinks it's the greatest thing since sliced bread. He also recommended against the skylight in the new bathroom, but I stood firm. It's one of my favorite features now.

RE: Lacanche Ranges - Part 15
· Posted by: kitchengirl (My Page) on Tue, Nov 9, 04 at 21:54
We built our last home in Williamsburg, VA, using a lot of novel or higher quality materials. After interviewing many GC's and going over our plans and specs with them, then working with one for more than a year, this experience tought me a very clear lesson: in general, contractors don't like NEW/different b/c it really slows them down and potentially reduces their time or profit. After the fact, they may be happy to have another "tool in their chest" to share with the next client, but very few general contractors are open to new materials, brands, construction concepts, etc...

RE: Lacanche Ranges - Part 15
· Posted by: AnnaLeeF (My Page) on Wed, Nov 10, 04 at 0:20
Zola, Anna, kitchengirl - Good points about contractor behavior and the time/profit perspective! Our GC took responsibility this morning & said this is partially his fault for not accepting our original VAH request and partially a hood design flaw that prevents its use for power/grill users. That's painful since this repair time is on his nickle. He will work on the problem until it is solved to our satisfaction, I believe.

RE: Lacanche Ranges - Part 15
· Posted by: spacific (My Page) on Wed, Nov 10, 04 at 14:39
AnnaLeeF... I hope everything turns out well with the hood issue. I do hope the GC doesn't go the route of part of this, part of that... I can't imagine that VAH would warranty such an arrangement... it just seems like stubbornness at this point on the GC's part. We had the same situation with our GC re new stuff. Kitchengirl, you're exactly right. I think what helped our GC is that I did all the research, searched out specs, printed out installation manuals, purchased materials or sought out subcontractors for all the "odd stuff" (his words, not mine). If I didn't, we wouldn't have had underfloor radiant heating, tankless water heater, open shower, fold & slide french doors, the VentaHood and more.

RE: Lacanche Ranges - Part 15
· Posted by: Momto4Kids (My Page) on Wed, Nov 10, 04 at 16:10
Continuing this OT discussion...I've pushed my builder beyond what their "norm" has been, but I've had a totally different experience. My builder has been thrilled to try these new and different things. He is very open to suggestions, welcomes my research and input, and is completely willing to try something new. IMHO, he has undercharged us for just about all the "crazy" little things we did, but it was a learning experience for him and he was happy to get the experience. Now he has a better idea for what he'll do next time around and plans to incorporate some of what he has learned from our house. Our experience could not have been any better. Now, back to Lacanche...I had the pleasure today of showing off my range to someone considering a Lacanche! I got to boil water for her! What fun! A couple more days, and I'll be cooking...for real! And now for my backsplash...I am doing the totally unthinkable. Everyone, please sit down and put your drink down first. Drum roll......Nothing. I'm doing absolutley nothing! I'm serious. I cannot get happy with any tile or tumbled marble I've stacked around the countertop. So I decided to have my faux painter mix up some paint (a few shades lighter than my kitchen walls) and "stuff" to schmear (a technical word!) on the 3 interior walls of the alcove. I want the walls to look like they are plaster vs sheetrock. Then she's going to seal it with this super sealer that's scrubable. The range is gorgeous. The hood will have some sort of heavier texture and color, so it'll pop. And the walls and backsplash will be, well...irrelevant...which is exactly the look I'm going for. Now let's hope I actually achieve it! Deb

RE: Lacanche Ranges - Part 15
· Posted by: spacific (My Page) on Wed, Nov 10, 04 at 17:52
Momto4kids--- Excellent! You have so much beautiful detail already going on in your kitchen... not everything can (or should try to be) a focal point. Looking forward to seeing the end result. I think it will be just right.

RE: Lacanche Ranges - Part 15
· Posted by: anna_chosak (My Page) on Wed, Nov 10, 04 at 20:17
That sounds marvelous, Deb! I like to do faux painting myself. If I could make one suggestion, I think she should use oil paint or a finish with a sheen for extra sparkle that still won't compete with the range for attention. Can't wait to see your finished kitchen--it's going to be SO fabulous!

RE: Lacanche Ranges - Part 15
· Posted by: cooking_SB (My Page) on Wed, Nov 10, 04 at 21:17
Well Deb, glad to hear that you made your backsplash decision. You must feel better just knowing it's made. You will be moving in before us as we have been pushed back to nexr week and I honestly can't even imagine that happening but we will see!. My Lacanche is uncrated but still not in place. Maybe by the weekend...something about a gas pressure test. I will take some pix soon and share. It's really starting to seem real. BTW the 3 x 6 honed carrera backsplash came out beautiful..we are very happy we went that way. We are all looking foward to seeing those photos..please share. Meryl

RE: Lacanche Ranges - Part 15
· Posted by: kitchengirl (My Page) on Thu, Nov 11, 04 at 2:06
Deb/Momto4Kids: My last comment on the off-topic of GC's: I hope you realize how smart and fortunate you were in hiring a flexible, open-minded GC for that wonderful house of yours! After selecting a very trust-worthy GC 10 years ago when we built a new home, we were SO pitifully un-thorough in interviewing for our framing and drywall work here in SoCal (whole house renovation, but only a couple of short walls moved)! We thought it was rather trivial, but boy, it's not difficult to find a Co. that can mess up even simple work -- and over and over! I don't think that I will be enjoying my Lacanche (or moving into our home...) until mid-January, at least! I realize now that even the very hands-on experience of building a new home from scratch doesn't prepare you for renovating, with its unexpected twists and turns! AND that small changes still require thoroughness!!

RE: Lacanche Ranges - Part 15
· Posted by: AnnaLeeF (My Page) on Thu, Nov 11, 04 at 8:10
Deb, your plan sounds positively great!

RE: Lacanche Ranges - Part 15
· Posted by: ahne (My Page) on Thu, Nov 11, 04 at 12:24
HI All -- I was the lucky recipient of Deb's Lacanche viewing. I can assure you all it is a thing of great beauty and power! Everything about the kitchen was lovely, but that Lacanche is a showstopper! anything that can outshine the marble is amazing -- it was truly beautiful. Thanks again Deb for the Lacanche tour and let me know about that breakfast you plan on making once you move in. Andrea

RE: Lacanche Ranges - Part 15
· Posted by: Pirula (My Page) on Fri, Nov 12, 04 at 11:39
Hey Deb: That is a beautiful idea!! I'm totally with you on letting the Lacanche and hood steal the show! Can't wait to see it. I do second the oil paint idea so you can just wipe things down as needed. Ivette

RE: Lacanche Ranges - Part 15
· Posted by: spacific (My Page) on Mon, Nov 15, 04 at 15:29
Cocktails & Hors D'oeuvres at 4 pm on December 3rd in San Pedro! Hey all, one of the THS forum folks (MsAzadi) is coming to visit in a couple of weeks, so I thought I'd see if any of you might be able to make it. I know it's early on a Friday, but for those in So.Cal. it might be easier to travel to avoid rush hour. If you think you could make it, please email me directly and I'll keep you posted on the details. Ann

RE: Lacanche Ranges - Part 15
· Posted by: vedaZu (My Page) on Tue, Nov 16, 04 at 9:37
There have been some comments on the various threads about the brass discoloring quickly on the Lacanche. How are you managing this? I don't mind polishing the brass on a regular basis--does it come up bright again, or is it a hopeless task and you just let it dull down? Thanks for any info you can provide.

RE: Lacanche Ranges - Part 15
· Posted by: pamela1 (My Page) on Tue, Nov 16, 04 at 17:53
veduZu-- Yes, you guessed it. You'd have to polish every few days to keep the brass showroom bright. If it's any reassurance, the French let it tarnish and take on a patina. I just think of it as "quieter." It also doesn't draw attention to the discolorations on the French top (if you have one). Pamela

RE: Lacanche Ranges - Part 15
· Posted by: dmsb (My Page) on Thu, Nov 18, 04 at 12:20
Just got word from Molly at Art Culinaire that my cluny+1 has landed stateside, and will be arriving to my doorstep within the week! Wow! Looking forward to gushing about it out here on the forum!

RE: Lacanche Ranges - Part 15
· Posted by: kitchengirl (My Page) on Thu, Nov 18, 04 at 14:59
dmsb: I just got notice that my (GREEN) Cluny is in transit to LAX, so I'm 1-2 weeks out! Wish my kitchen was, as well! That, I expect, will be January...

RE: Lacanche Ranges - Part 15
· Posted by: AnnaLeeF (My Page) on Thu, Nov 18, 04 at 22:10
spacific: neat idea, wish we could be there. dmsb & kitchengirl: prepare to fall in love with these jewels!

And. . . oh, yes
· Posted by: AnnaLeeF (My Page) on Thu, Nov 18, 04 at 22:55
Forgot to mention that our GC has decided to honor our original request for the hood. He is removing the too shallow Dacor that leaves us with a smoky room and installing a larger, deeper, VAH liner. Even though he has had his doubts about VAH, I believe it won't be the last one he'll install now, as more and more of his clients are installing commercial ranges.

RE: Lacanche Ranges - Part 15
· Posted by: pamela1 (My Page) on Fri, Nov 19, 04 at 9:39
WONDERFUL, AnnaLee! I didn't comment when you were talking about a "fix" with your other liner, because I really didn't think it'd satisfy your needs ultimately, but this hood is now exactly the right size for your range. It'll really matter over the years to keep your paint and cabinets looking good. Your GC sounds like a really good guy--he did the right thing. I assume he's eating the cost of the new cabinetry to encase it. You must be very pleased. Pamela

RE: Lacanche Ranges - Part 15
· Posted by: abqMOM (My Page) on Fri, Nov 19, 04 at 11:49
Our house sale fell through. Actually, it is a blessing. The first thing we did was uncrate and install our burgundy Cluny. I have been cooking nonstop for two weeks!

RE: Lacanche Ranges - Part 15
· Posted by: AnnaLeeF (My Page) on Fri, Nov 19, 04 at 22:20
abqMOM: Congratulations on your new arrival! You are 2 weeks ahead of us in cooking volume already. Our burgundy baby has been waiting patiently for us to stay home and play, which we hope to do as soon as our schedules calm down. PAMELA: We are satisfied he is doing the right thing now. He will refund the original materials cost and charge us for the new liner. He may be able to modify the wood box with new moldings and carved filler replacement brackets toward the back, but we will have to see what exactly he is proposing and whether it is going to look presentable. If not, we expect to get a new box as well. Thanks for your support. This has really slowed down all other progress, so we are anxious to move on.

RE: Lacanche Ranges - Part 15
· Posted by: tsprinkle (My Page) on Sun, Nov 21, 04 at 7:40
I have a question for those of you who have your Lacanche's for a while. I have had my Cluny for almost a year and the brass needs a little brightening, especially the burners. What have others used to polish the brass? Any pitfalls to avoid? Many thanks.

RE: Lacanche Ranges - Part 15
· Posted by: anna_chosak (My Page) on Sun, Nov 21, 04 at 15:21
Tsprinkle, here's what I do when I polish up the range: I pour some of the Copper Brite that AC sent onto a cloth and polish the ends of the handles and drawer pulls with that. Use sparingly and wipe off immediately; be careful not to let the cleaner run because it can cause a slight green discoloration in places. I take off all the knobs, put them in a bowl in the sink, squirt more Copper Brite over them, and let them sit while I do the burner covers and collars (it helps to keep the oven knobs separate from the burner knobs). The burner covers require a bit more work. I've used Dawn Power Dissolver to loosen up some of the cooked-on darkness, but the thing that really works the best is Brillo pads. The Power Dissolver does help so that you don't have to scrub quite so hard. Same with the aluminum collars, though I've never succeeded in getting all the dark spots off those. The steel wool in the Brillo pads goes a long way towards shining up the burner covers, but I give them a finishing coat of the Copper Brite as well. Then I just rinse off and wipe dry the knobs and put them back on. Voilà--beautiful, shiny brass!