Lacanche vs Viking---please advise
I've narrowed my range choice to 3 options.
2. Sully plus 1
3. 30" Gas Viking plus 36" Induction Viking
I love the simplicity of the Lacanche. I love the beauty of the Lacanche. I'm a bit skeptical about the vertical convection oven. What can you cook in there? I broil steaks for the family about 1x week. DH easily will eat a 16oz steak. My son is only 2, but some day he will est like a growing teenage boy.
I love the idea of the smaller oven. If I'm only making a small dinner then it seems like a great idea to not have to heat up the big oven. I'm not sure I'm ready to commit to the Cluny and it's 2 small ovens. I like the idea of having at least one larger oven.
The other option is the Viking pair. I really would like induction but of course I can't get the induction hob in the US. The Viking set up will give me the induction plus gas burners I desire. But DH wants a griddle so I end up with a 36" gas range. Now I feel like having a 30" and a 36" oven is overkill. I wonder how long it takes that 36" oven to heat up?
Lastly when I was in the appliance store, I found that the hinges on the Viking door "jerked" my arm when I closed the door. I'm not sure if that is a deal breaker or not, but combined with Vikings service record, it certainly gives me pause.
So what say you....which range would you recommend? And what can I cook in the vertical oven?