Wow, another new thread!
Anyway, regarding color, we have the burgundy and just freakin love it! To me, that is the "natural" color for French anything.
In response to nutherokie, the la plancha rocks my world! We cook all our meats and vegetables on it. It is stainless steel, you put oil on it (veg), then it heats up to super hot and burns the oil off, then you sear your meat and veggies. So it's a super healthy way to cook! It does take a bit of clean-up, but it comes with a scraper that works great. Does it look brand new, no, but it looks clean and cooked on. Plus, it has a built-in cover, so you don't see any of the bit of left-on stuff (really just a little). The first time we used it we didn't know about the little tool (thought it was some the builders left behind), so that could be the reason any residue remains on ours, we cleaned it so wrong the first time. I cannot recommend the la plancha enough!
All hail the Red Rangers! Thanks for the testimonial to the wonders of la plancha, sageabf. I was really intrigued by it when I first read about it, but hadn't heard from anyone who'd used one. Hmmm. Yet another quandary.
Wow what testimonials for the red. Up until yesterday I was thinking of the matte black or the British racing green. Now I'm really considering the burgundy red or the provence yellow. I'm pretty sure it will be the chagny 1400 with the French plate over the warming cupboard. I think either color will be stunning with cream cabinets and dark stained island. I'm thinking calcutta gold for the counters and polished nickel hardware and light fixtures .
I'm still unsure about floor color though. Any thoughts?
mb123, just make sure you order the color chips - the yellow is very gold, I thought. I do love the green! What surface will your floor be? Wood would look divine, and maybe a dark wood, although my last house had dark wood floor in it and it showed everything! We went with a custom color, med brownish/gray white oak, the custom color only cost $100 more, and it's worth that and more.
Just wanted to update! I have my gorgeous aubergine range in the garage still, but my kitchen floor is going to start going down today. We are doing tile since my family is way too messy to do wood in an area with water. The cabinet man has us penciled in for next week. I might not have counter tops by then; however, it looks like I will be able to cook Thanksgiving dinner on my new range in my new kitchen.
I am hoping to get a few test runs in to see how everything works prior to such a big meal.
I will post pics when we get her in the house!
We've got a Macon - Should point out that I'm an engineer, though one that designs avionics, not cookers!
The hinge receptacle for the door is one of the poorest bits of design I've seen for a while - they fail because the bearings are bad and made of the wrong materials.
Both hinge receptacles on the lower left oven failed (the fan oven) - I bought two new ones from Lacanche (at a stupid price, but far cheaper than having a call-out) and easily replaced the right hand receptacle but putting my hand under the cooker.
The left hand receptacle is another matter - I can't get to it.
Does anyone know how to get to this part of the oven and replace the receptacle?
Never mind - worked it out for myself...
A quick question for Cluny owners: what is the lowest temperature available in the gas and electric ovens. The (UK) Lacanche catalogue that I found online states that the gas oven goes from 160C to 285C, which is 320F to 545F (static electric as low as 50C or 122F). The photos I've tried to zoom in on online look like the gas ovens might go lower than 320F - do they?
According to the dials on my cluny: 150F electric & 200F gas. I can't think of what I would cook at those temps and I've never stuck a thermometer in to check.
joeboldt - thanks for the reply. I routinely roast leaner cuts of beef by starting them at 450F for 10 minutes, then dropping the oven to 250F - wanted to make sure this was possible in the Cluny.
I've chosen the chagny 1400 in british racing green with the traditional configuration. I now need to decide on which side to put the warming cupboard with the 18,000BTU burner. This will also dictate where the pot filler would be placed. Any suggestions as to what should be considered in deciding placement of all this would be appreciated. BTW I'm a righty and there will be an island behind me and to the right when I'm at the range. Thx
Firstly, I want to thank everyone who contributes to this blog. It has been the most useful and helpful resource for me in the design of my kitchen. The information that I gleemed from this blog has helped me narrow all the choices in my decision in creating my dream kitchen. I now can't wait till the construction begins.
My lacanche oven order is finally going thru tomorrow. I chose the chagny 1400 with the traditional configuration with the 18,000 BTU burner over the warming cupboard. I chose the color upgrade of british racing green. I am so excited. Thanks for all the help.
Wow, mb123! Congratulations! It's going to be beautiful. It's so nice to hear someone else is making progress. We actually built a "dummy stove" this weekend so I could paint it alternately red and black to try to get off the fence! Ahem. So far, I like them both. Sigh.
After two years of looking and lurking, we finally ordered our Sully 1800, to arrive in March! We will need new cookware - any suggestions on brands or certain sizes that work well (or don't work) with these ranges? We are a family of 7, so we tend to larger sizes!
Nutherokie - we ordered black, which was an easy choice for me - I love it and we had to stop the Lancanche creep SOMEWHERE! If you love black or red - why not save yourself some $$ and do black? It looks SO classic to me. The colors are gorgeous, but I worried I would tire of any one of them after awhile. I never tire of black. But that's just me....
Ha! Workingondreamhouse, I hear you on the insidious Lacanche Creep! I think my problem is that I suspect the black would actually look best in my new kitchen but, to quote Joeboldt, I just kind of "freakin love" the burgundy. I'm going to wait until a few more elements of the kitchen come together before making the call. After all, I've waited this long...
All the best with your Sully 1800. It seems like the best of all worlds!
I've been lurking and looking too; Elisa from Art Culinaire was fabulous and tipped me over the edge into ordering the Chagny 1400 for house we are remodeling. Chose the black with brass and can't wait!
So Jameskyflny, just curious. What tipped you to the Chagny? What other models were you considering?
This size fits EXACTLY into the existing range area -- previous owner had a Garland with plenty of room between the stove and cabinets (1980s). We cook a lot for just two people, or it will be for 10 to 18 -- very little in between. So, the warming oven seems awesome for a crowd. Don't need the bigger Sully ovens; I started cooking the Thanksgiving turkey in parts a few years ago (highly recommended!), and fitting a big bird would have really been the only reason to get a bigger oven. And I'd rather have that little broiling oven than another storage drawer -- viola, the Chagny! Had a CornuFe, but the Lacanche quality seems so much better, both in person and in reading everybody's experiences.
Well it's official my lacanche will be arriving in March. I can't wait. I agree Elisa is fabulous. I just love working with her. The deciding factor that tipped me into choosing the british racing green, was that I thought I would regret not going with a color in the long run.
Congratulations WORKINGONDREAMHOUSE on your order looks like we will be receiving our Lacanche around the same time.
JAMESKYFLNY I also chose the chagny 1400 because I preferred the petite broiler to the extra storage drawer. And the warming cupboard won me over because I prefer to have everything ready when my first guest arrives so that I could enjoy the visit.
For the second year, my catering company served dinner to Paulina Porizkova (former supermodel) and Ric Ocasek (The Cars)in thier NYC brownstone. It was a pleasure to cook on their dark blue and brass Sully Lacanche. I was surprised at how different it was from my European version of the Vougeot. The main difference was the way everything lit and the markings around the burner knobs.
I used one oven to heat the plates and the other to warm food. The ovens are just large enough for me to work in. I know that 99.99% of you with Cluny ovens seem to make it work but I just don't know how you do it!
heh. Wandering back to the old threads.
Boy, I've had my Provence Yellow Cluny for over five years now. I've got the gas/electric Cluny without the convection. Again, one of the big reasons I went with the Cluny is that my kitchen is only 9' wide x 11' long. The Cluny is 40" wide, not 48" for the double oven configuration. And I love having two ovens. Love Love LOVE the dual fuel.
I run both if I'm working on dozens & dozens of cookies, so instead of two big racks with monster sized cookie sheets, I run my four racks of smaller sized cookie sheets.
I run the double ovens when I want two separate temps, or when the gas is used for a honkin' slab o' meat. We use the roasting rack which came with the unit for the 20 lb turkeys and the racks of lamb, the roasts. Occasionally, I'll bake cakes in the two ovens, but mostly I just rotate my cakes between upper & lower racks in the electric oven. Have got pizza stones & bakeware for the size of the oven, as well as lasagana/casserole dishes. So, I simply shop for cookware which is to scale with the ovens as well.
So, anyways, working with the smaller ovens is no hardship for me because it's sized for my lifestyle. I guess if I was having to worry about having more space, I would have enlarged my kitchen. As it stands now, the Cluny is in scale with the room. I need the two ovens more than I needed / wanted a single oven with more width. The double oven situation was one of the mandatory items for me when I remodelled my kitchen. This unit gave them to me without overwhelming the space.
The Cluny is a fantastic cooking system that gives so much flexablilty that it is hard to describe or match. I am just so used to commercial situations that even my Vougeot seems tiny. My recipes are all geared for half sheet pans and I can't seem to fathom using a pizza stone in those small Cluny ovens. I usually bake two loafs of sour dough at a time on mine and that would never fly in the smaller ovens (Unless I ran both of them and they would cook significantly differently). I guess what I want to say is that to most of us the Cluny is a miracle cooking machine but after reading that one person's complaint about the oven sizes, I think that everyone should think twice and really ponder this.
Read Krobson's comments in Part 41.
I am one of the very few that could not have made the Cluny work. I put in a second oven under the counter over to the right. It has given me the dual fuel option as well as a rotisserie and the room I need to work comfortably. Along with the Vougeot's warming cabinet, I'm doing OK.
This is such a hard choice for me! I have built my kitchen with the dimensions of the Cluny-Chagny 1400/Sully in mind. I was sure I was going with the Chagny 1400, but when I read Chef-Marty's comments to DH, he began leaning toward the Sully. May I ask, Chef-Marty, what kinds of functions you use your Vougeot's warming cabinet for? I really hate to give up the warming cabinet, but if the Sully ovens are that much more functional I may have to.
I do some formal dinners where I plate things up in the kitchen and I am a stickler for hot plates so they go in there. This probably is not too important to many but to me it is a big help. I do many things that cook low and slow. I cook many stews, BBQ and wet roasts in it and they come out FANTASTIC. I hold roasts and side dishes in it while I serve appetizers. I let dough rise in it. It is nice to have it but not really essential, especially if you have two ovens.
Shoot, Chef-Marty! I can live without warm plates, but the low and slow is what really intrigues me about the warming cabinet. It sounds like that would be awfully handy. Maybe I'll just bequeath this decision to DH. We're at the end of a new build and I'm just about decisioned out.
Thanks for the insights.
When I think about the Chagny 1400 with that warming oven, I see all of those doors, each concealing an oven with a specific purpose. That is some interesting piece of cooking fun! There are just too many great choices with Lacanche, and then there is what color! For me it was easy because even my Vougeot was pushing my budget to the limit and I had only enough space for the smaller range. The second oven under the counter gave the extra capacity I needed while preserving counter space and the rotisserie which I LOVE!
I'd love any suggestions for new cookware (dos or don'ts) for our new Sully 1800 scheduled to arrive in March. She probably won't be installed until May, but we will definitely need new cookware befitting this beautiful lady!
Anything by le Creuset. It might be possible to find these beautiful enameled pans in the same color as your range.
Also, Mauveil copper pans. I like the heavy 2.5mm thickness pans but they are heavy.I have not used the thinner ones so I cannot vouch for them. I have some of the stainless steel lined pans and they are pure joy to cook in. I do not polish them every time but they still look good. I do not mind the polishing because they cook so well and look great on my pot rack.
Here is a link that might be useful: le ceuset colors
We use all-clad. Works great, never a problem. I think as long as you go with a sturdy set you can't go wrong. If you want to save some money, you can buy all-clad factory seconds at the link below.That's primarily what we have and you'd be hard pressed to tell they are seconds.
Also, the roasting pan fits perfectly in our cluny.
Here is a link that might be useful: cookware 'n more
Second joeboldt's suggestion. I love Le Creuset but for skillets and saucepans they are just so heavy that All Clad is still the choice. The key is the cookware 'n more site. I have four of their "irregulars" and to this day still cannot find the flaw that led them to be considered so. Plus they will refund or replace one if you do find an objectionable flaw.
And don't forget they have a once (or is it twice?) a year sale where they mark down the irregulars even more. A great chance to fill out your collection.
Has anyone received and been cooking on their Citeaux? I too have spec'd my new build for a sully, cluny or chagny 1400, or Citeaux and am just trying to figure out which one! I've seen feedback on the others but not the Citeaux. I will note, it seems everyone loves their lacanches :)
I believe that the Citeaux is new to the American market and it might be hard to find someone who has one already. From my perspective, it is my favorite configuation from Lacanche. There is the small verical convection oven, a large center oven and a warming cabinet. It also is to me the most handsome in the line with its symmetry.
I took the plunge! I put in my order just before Christmas for a beautiful French Blue Cluny. My DH thinks I am out of my mind but then again I can never get into his computers and stereos (engineers!). To each his own I suppose. I am so excites I can hardly wait. The warm green VT slate counters will make is so cozy and warm. Everything is finally coming together. Anyone else ready for the plunge?
We recently (finally) ordered our Portuguese Blue Cluny. We went with one gas/one electric oven. It's supposed to arrive mid-February, which should coincide with the completion of our new house. We're very excited, though still a little nervous since we've never seen one in person!
Congrats Alisa and Jeff! You must be so excited :-)
The NYC showroom is getting one in a month or so, so I think I'll be able to see one there. It's the front runner right now, because I feel it sort of covers all of our needs. Also, my husband, in particular, is very intrigued by the idea of using the warming cupboard for slow roasts, stews and BBQ as you do. We hadn't thought about that ability with the warming cupboard until you brought it up. Thanks!
The warming cabinet is wonderful for BBQ. You can give your brisket or ribs a nice cool smoking for several hours and then put the BBQ in the warming cabinet to cook at 225 for 3-4 hours for the ribs and 8-10 hours for a brisket. It just melts into smoky goodness. You can keep it safely there for hours if you turn down the heat. I do sauce on the side but if you want to burn some sauce on, go back to the coals outside just as you guests arrive.
Well, we got word today that our Cluny will be delivered on Monday. I've watched the uncrating video and looked over the other info Art Culinaire sent. Anybody have any additional advice for what to do and what not to do when it arrives?
Yes! My advice is to take lots of pictures and post them here asap! Just kidding...sort of.
Also, have your first meal planned!
Oh how I wish I would win NY Lotto so I can buy a Lacanche--that would go in my new bigger coop apartment, of course. :-) They truly are works of art in addition to being, from what I've read on GW, workhorses. A winning combination indeed. Congratulations to the Lacanche owners!
Hmmm, we haven't figured out the first meal yet, but it does seem like it should be given some thought! Pictures will be forthcoming -- probably on the Building a Home forum, but I'll post here when they're up.
Can anyone please explain what an interlock system is in a hood vent? My stove specs require a hood that has one. It is also code for my state.
I have a Citeaux. I am loving it and so is the family. We are finding that the small oven is great for the kids to heat up their pizzas, French fries and other snack food. The large oven (gas) is big enough to fit one of my huge lasagne pans.
I will post pics soon. The kitchen isn't completely done. We had the countertops installed a few days ago and are still lacking a lot of the finishing touches and haven't even decided on a backsplash.
I absolutely love my color choice! The aubergine is truly fabulous!
My range is in the in the United States!!!!!!! I'm so excited it should be at my house in a week from today. We haven't even started the kitchen but everything is set. We went with off white cabinets, a dark brown island and refrigerator. The counter tops will be marble and the range will be a british racing green chagny 1400! I can't wait to start putting all the pieces of my kitchen together.
How exciting! I hope that everything goes smoothly and quickly so that you can get to cooking fabulous meals on your range!
I am so excited! I have confirmation that my beautful French Blue Cluny will be leaving Washington soon and should arrive in Massachusetts early next week. My radiant heat and floor tiles will go in this weekend, cabinets are scheduled for next week or the week after. The slate counter top fabricator will come to template at the same time. All the pieces are coming together. I started the design a year ago November with no real expectation that it would actually happen. The room is plastered and painted just waiting to go. Only thing left is to have the dining room floor refinished. I may actually be able to have my kitchen warming party in the spring. Yea.....
My range is at my house!!!!!!! It's sitting in the garage and i love it! It arrived okay and there was no damage! It's a british racing green chagny 1400. The kitchen is completely gutted, and the floor is going in tomorrow. The kitchen should be done by April 1st. Yesterday, I decided I wanted to add a butler's pantry in a section of my laundry room. What do you all think of this idea, I think it would be nice to have the extra counter and storage.
MB123 - The separate space of a butlers pantry is a really useful. You can put those things are large or that you only use occasionally out of the way, as well as stocking your food stuffs in an orderly manner so that you more readily know what you have. I grew up in a house that had one and my mother loved it. I plan on turning the room that currently hold the washer/dryer into a pantry when we rebuild the master bedroom.
I completely understand how excited you are because we must have ordered our ranges at the same time (just before Christmas). My range has arrived at my house as well. It actually arrived about 2 weeks ahead of schedule. We are not quite ready for it. Our floors are still being worked on with the radiant heat and tile going in soon. Cabinets will go in as soon as the floor is done.
British Racing green is a really bold color. You are brave. I went for the French Blue. My DH wanted green but I told him that all his cars are green and this wans't one of his cars. French Blue will work with my green slate counters. What are you planning around your range? Have fun.
AlisaM-- I know the excitement is awesome. I check out my range everyday in the garage. My floors were finished today and my cabinets arrive in 3 days. I'm doing cabinets in and Ivory cream painted color with a glaze and my island and refrigerator panels are in a dark stain. The floors are hardwood with a stain a little darker than the island. As for countertops I'm doing marble that has a little green veining in it. It's a cross between calcutta and calcutta gold. it's really beautiful. All my fixtures are polished nickel. My kitchen was inspired by a Christopher Peacock design but I've made it all my own.
How much advance notice did you receive regarding the shipment of your range? When I put down my deposit, the invoice said April 6th. Was it close to their original estimate.
I got a black sully with brass/chrome trim. My cabinets are going to be pale blue with light countertops. I wanted the range to stand out.
AlisaM, mb123 and finestra,
Why don't I see any of you posting over in the kitchen forum? Are you going to post photos of your finished kitchens? I am the proud owner of a black sully.
Mine sat in my garage for 11 months before installation. I did calacatta oro and white cabs. I would love to see photos of all your kitchens, finished or not! especially the one with the sully, I'm partial of course.
Right now I have an unstained wood floor and sheetrock/spackled walls with windows. My pictures aren't very exciting yet! Hopefully I will get my cabinet sample color soon. I have been waiting for them to get the color right. At least then I can post photos of the colors!
After lurking on and off for I don't know how many years!! I'm finally registered and entering my first post. Mid December I ordered my ivory chagny 1400 and it was delivered yesterday! We uncrated and inspected it and it's just so beautiful! Who would have ever thought a range could make me so happy....but it really does! And all the worry I had about the delivery was unnecessary. The truck backed up as far as it could go up my driveway to where a large oak tree bough overhangs it and then lowered the range to the ground on a crate dolly. I did have my contractor and carpenter help push the rest of the way to the house on the pea gravel driveway, which is well packed. The delivery man couldn't have done it I don't think, by himself, at the end where the gravel got a little loose. Of course most people don't have that issue.
So now that it's here safe and sound I just need to wait till the existing cabinet is completely removed, tile counter retrimmed with the wood edging and the exhaust fitted into the hood that just had a light in it since I originally had a jennair with downdraft.
Wish I could post pics but don't know how to do it here. Searched the kitchen forum for lacanche but nothing comes up. I'm really not familiar with the garden web site and find it difficult to search. Any tips?
I'm the proud mama of my new baby! She's installed and looks as though she always belonged there! It was quite a production getting the tip bracket on the back installed! Told contractor he could just skip it.....could this thing really tip over??? but he said he had to do it legally, and I appreciate that he's a rule follower. I can trust everything he does!
One glitch however, and a word to the those who don't uncrate and check everything upon delivery.... like me. After it's all installed and I'm putting on all the parts, there are 4 grates all the same size.... Missing the one that goes over the classique burner. (the huge one). So now I'm hoping I get it before Easter when I have my family in. Waide at Art Culinare very nicely said he would ship it for me on time.
Would have been nice to have a guide to insert all the racks and trays. Still not sure I have everything the right direction. ;) There are incredibly elaborate directions for everything else, that might be a good addition, if I didn't miss it somewhere.
Other than that, everything seems great. Wondering if I really have to adjust the flame on all the burners.... they seem fine. Did all of you experienced owners do that?
Wish I could post a picture somehow....any suggestions?
Nancybzeringue, how exiting! Congratulations on your huge new bundle of joy!
I can't give you any technical advice, but I'd love to see a picture of your new addition.
As for how to post a picture, the way most of us do it is to upload photos to a Photobucket image hosting account. Once the photos are uploaded, you copy the html code that appears beneath the photo by clicking on it, then paste the code in your message here on Gardenweb. Hit the "preview message" button and the image should appear.
But if you don't want to set up a Photobucket account, you can email me your pics and I can post them for you. Can you tell I'd really like to see your pics? : >
Nancy and Finestra,
I'm sorry not to have answered sooner. I received my Cluny 3 weeks earlier than originally indicated. It was somewhat inconvenient but the shipping company said they would happily hold it for a little while. It is now siting in our driveway while the kitchen floor is grouted. I have not posted any pictures yet, not too much to see. The room is painted, the hood is bare upon the wall waiting for the Oak to go around it and the floors are nearly done. They have been a challenge because nearly everything has been shorted with the tile order, so it has taken longer to complete than it should have. The next thing to do is get the propane company and the plumber to come out and do the hookups. THEN the stove can go in. I need to open it and inspect it although I am not worried because the crate is in perfect shape. So unless they left something out everything should be fine. I am a little nervous about adjusting the burners and the flames. Did you experience any issues? I am so excited about seeing it that I want to open it but I do not want it to get damaged before we have a chance to install it. Ah waiting....
I've been cooking and loving my Chagny 1400. Attached a link to pics. It was the best I could do. Not a fan of the flickr website but hope you can see enough. There has been a replacement stainless steel panel attached to the bottom of the stove, since we had to raise it up on plywood to match counter top height, and the plywood showed. It's just a flat panel cut and attached with heat duty velcro! My grates also came in in time for Easter, but I took the picture before that.
I havent' needed to adjust the flames, I think they are just fine. The flame will go out if turned quickly to low on some of the burners, but I don't want to have any higher at the low setting, so will try to be careful about that. No gas escapes when the flame goes out so that's not an issue.
Ovens seem to be about the right temp, but will get a little thermostat to check any way. I really love the small ovens! Was a little concerned about that, but they heat up quickly, and don't heat up the house as much as my wall ovens, since the exhaust fan on low sucks up the escaping heat from the vents. The wall ovens just poured the heat into the whole kitchen. Keeping the wall ovens since they work and are larger and can use them for holidays. Hold my extra pots and pans now.
Will post one more picture when the visquine is down and my pot racks are up on the wall with all of my copper pots, Waiting till the exhaust is completely finished. Carpenter was supposed to put the type where the motor is in the attic and it;s not, so it's pretty noisy when 1200 cfm is running! He's going to re-attach motor up in the attic inline in the duct. Might make a little less noise, We'll see.
Here is a link that might be useful: Installation of Lacanche stove
nancy: that link doesn't take me to your photos - Joe
What do you see there? Do you see pics at bottom of page? I can't get them to show up any other way. If you click on the one all the way to the left on the bottom of page it will open in a box and then you can enlarge and click arrow to see one after another. If that doesn't work I'll try another way. Too bad pics can't be just copied into the text box like I've seen on some older posts. :(
Ok let's try this link!
Nancy, that second link worked for me. Wow, she is a beauty! The ivory is so pretty. Have you used the little broiling oven yet?
It's been eons since I visited, but just had to comment on that lovely ivory Lacanche. A small part of me has color envy, as when I purchased there were far fewer options. And while I love my French blue, it was really my husband's first choice, not mine. I'd have gone for ivory or that incredible purple they have now which name escapes me. But the French blue is gorgeous, oh to only have these types of problems.
Congrats! gorgeous stove and beautiful kitchen.
I love the ivory with the brass. It looks beautiful! I also love your garden!
I have just paid for my Sully in full, so I guess in the next few weeks it will be here. Hopefully my cabinets will be in!
My Sully is coming today! The other appliances also came in, except for a damaged microwave.
Any tips/problems about installing?
1/2 of my cabinets are in.
Did you template your counters before or after the install of the Lacanche? What about counter install - before or after stove install?
So excited. If I can remember my photobucket, I will post photos.
My Sully is in.
1. The right oven door is level and the left door is level, but the right oven door appears lower. Is there anyway to adjust this?
2. What do you do about the spacer at the back. I don't want a 6 inch spacer going up the wall. Is there a flat spacer I can use?
Hi Finestra. I'm envious that you've got your stove and have it installed! I can't answer your question about oven doors, but I do know that there is an "island" spacer available that lies flat. It's mentioned in the brouchure. I can't remember if it's on the website. That's what I'm planning IF I ever get around to ordering the darned range.
Haven't been here in a while, but was trying to catch up what everyone has been doing -- seems like a lot of Spring deliveries!
I ordered mine back in the dark Fall, and it was going to be ready early (but my contractor wasn't -- I actually ordered the range before closing on the house, so it's my fault!). AC was nice enough to push my production back; they have been a dream to work with in terms of timing. The Beautiful One has been in a warehouse and they delivered with just a week's notice.
Which brings me to: TBO is here! Was delivered to garage yesterday; I was rabid to pull apart the crate but waited... til today. Came home from work and TBO was pushed partway into place between cabinets; still waiting for counters and final tile work and then -- we're done! Good thing, since we are moving in next week...
I'll be back when all is done, but I have to say that this has been a great experience so far -- Elisa and everyone at AC has been great and accommodating.
Finestra, I hope you're enjoying your sully! My range didn't need a spacer at the back because it abuts a built out pass through to the other room. So there's a hollowed out cavity behind it which allows for the extra oven heat. Apparently you need the flat spacer to allow for the heat.
As for my counters, they were existing as I removed my drop in range and the cabinets below to fit in the Chagny 1400. Contractor trimmed out with the wood trim from the front that was removed. I have a cobalt blue tile counter top that we installed when we restored our house 30 years ago. Keeping the tile because it's tied into the backsplash I want to keep and the tiles are also on the hood over the range. Still love it.
OK, I want to say again how much I love my small ovens. It was one of many issues that was holding me back before I finally ordered. Well I use my them all the time. Much more than my bigger wall ovens. They heat up fast, and the food doesn't dry out like in a bigger oven. Much more efficient. I also love love love my small broiler oven. I thought it was going to be just a broiler, but it's a regular oven too. Like a toaster oven almost. I roast our vegetables in there almost every day! I use the pans that come with the range, which I didn't even know about ahead of time, which fit perfectly, clean easily. The veggies roast to perfection. Again, stay moist because the oven is so small .... caramelize on bottom....brown on top.....yummmmm ! we have a huge vegetable garden so for me this is heaven.
Now that I have finally gotten this range, I just want to say that all the issues I was worried about were just a waste of energy. It's so much better that I could have imagined.
Also want to say the crate it came in was just begging to be turned into a play house for my grand baby! Turned the end panel into split doors, cut a window on each side and put a roof on top! Will have to post a picture of it!
I'm getting ready to order. I think I have it figured out. Cluny 1400 in black with nickel trim. I'm working with Victoria and she advised that I order soon in order to avoid the summer shut down if at all possible. I'd like to have my order in my the first week of June if I can.
I put in a request to Nicole to visit a range in my area if possible so we'll see.
For burner configurations I was thinking of getting both the Classique and the Traditional which would give me 2 18,000 BTU burners....do I need this much? Would I be better off getting 2 more smaller burners?
Thanks for the advice!
Flevy, I've debated the same question on the burners. I think we've decided on the "classique" with the traditional plate over the warming cab. I can't imagine that won't give us enough burners. We've only got four burners currently and rarely need more.
I forgot all about the summer shutdown! Is that in August? Do you think if you order soon you'll get your range before August?
Nutherokie---I'm right on the border for shipping. The kitchen cabinets are going to be grey so I'm just going with the matte black finish. I've gotten a definite "maybe" it will ship from Victoria :)
As for the burners, I think you're right...4 normal size and 2 bigger ones. I don't envision a meal where I would have 6 small burners going and something on the big one. But I can imagine a meal when I need 2 big burners.....oh you just answered my question!!!!! Thank you!!!!
For Passover, I have a 20-Qt stock pot that I make the chicken soup in. Of course the matzoh balls have to be made separately. In ends up being a 2-3 day cooking effort on my current 4 burner range. Oh to be able to bring 2 big pots of water to boil at the same time....what a luxury!!!!
And if I'm not mistaken, the traditional plate is flat--so if wasn't on, wouldn't you actually be able to move hot pots to that area of the stove?
Ok, all, I'm plunging in.
We are about to embark on a major kitchen remodel, including an extension so I can finally get enough space to work when we have the whole family here. I cook for either 2-3 or 10-20 on a regular basis. When the family is gathered, there are often 3-4 cooks, including my daughter-in-law, baker extraordinaire.
I've looked at most of what's out there. Can't stand the looks of the "professional-industrial" class like Wolf. I have lived with an Aga cooker in England and loved it, but it doesn't make sense resale-wise for where I live (Chicago area) in a house that I know I won't stay in forever. Same for La Cornue (wouldn't spend that money for a not forever house). Looked at Ilve, but didn't think it was built well enough for the price.
So Lacanche it seems to be-- has everything I want, and is beautiful as well.
My question is, Sully or Citeaux? I love the idea of a warming oven and a convection as well as a large gas oven. My concern is that the vertical oven/warming cupboards of the Citeaux are too small to be really useful when I am cooking for the family (the 10-20 scenario, which happens at least twice a month)
Sully, on the other hand, has two reasonably sized ovens, but no warming cupboard.
I can't go above 60", so the Sully 1800 and 2200 are out.
I've read all the comments I can find, and some people love the small ovens, and others chose against them.
Also, I haven't yet seen any Lacanche, and my kitchen designer doesn't know them, so I can't tell if they are as well built as they should be for the price. (i.e. no loose doors)
And the usual concerns about repairs-- how do people handle this if there is no dealer in the area?
Any help at all is appreciated!!!
Thanks very much
We are headed to Art Culinaire next weekend to look at ranges. We are in lust over these ranges. Seriously ready to purchase a Sully 2200 (over original plan of a 60" Bluestar). We want the lava rock grill. Anyone have it? Performance? Issues other than ventilation which we have already considered.
We would add the lava grill, french simmer plate and plancha in addition to the standard burners.
I have a removable plancha and I use it FAR more than I thought. I cook everything on it. I love having it.
It is a pain in the neck to clean completely but it is cast iron and most of the time a good wiping is all it needs. If I gridle fish on it or if I want to do pancakes after doing burgers, it needs a full clean. Since yours would not be removable, how do they recomend cleaning it?
I am new to this thread but as I am close to putting in an order for a Lacanche range, I thought I might seek some advice from this knowledgeable group. The model I am looking at is the Savigny, which is a suitable size for my kitchen. The other option is the Chambertin, which has the vertical warming cupboard rather than the vertical electric oven. I'm wondering what people's experience has been with the vertical oven. Is it too small? Do you use it? Also, for the larger oven I'm wondering whether to go with gas or electric. If it helps any, I write cookbooks for a living so I need to be able to create recipes for the home cook.
We just retured from a weekend in Seattle where we spent several hours at Art Culinaire looking at the ranges, trying different cookware, baked a batch of cookies in a Cluny (with the included pastry sheet) and made a pan of simple scrambled eggs.
We initially thought we wanted an integrated plancha however It is not a griddle like Bluestar and CC have on their ranges rather a "searing" plate where little or no additional fat would be used (according to Abby at AC). I could not imagine using it to make breakfast - bacon, eggs or pancakes. There is no deep groove around the sides to collect drippings and we felt it would be a PITA to clean. We decided a removable plancha/griddle would be more functional for us, realizing YMMV. And yes....Chef Marty, it is HEAVY. We did like how it had grooves on the back side to fit firmly on the grates and a deep channel for drippings.
The vertical oven is cool but very small due to the convection always on-fan in the back which reduces the depth and functionality. It is smaller than the warming cupboard which was larger than we anticipated. A small roaster does fit inside the warming cupboard and could be used for slow, low heat roasting (max 230). A small roaster will not fit in the vertical oven.
The ranges are beautiful and appeared to be very well made - heavy and not at all tinny. We met the service tech who inspects and calibrates each range before shipping to the final destination. We were able to see the various colors and trim including a full stainless steel Sully and a red Citeaux awaiting calibration before making the final journey to the lucky new owners. We have no doubt that service from AC would be fantastic should it be needed down the road.
All in all, a very productive trip. We felt the Sully ovens would be a better fit for us and now have to decide if we want two gas or one gas/one electric oven. We will be adding the flame chargrill and French simmer plate to a Sully 1800 matte black with chrome trim.
I really must make a decision to order soon :). As I was talking with the Kitchen Designer today, it dawned on me that I really want the bigger ovens of the Sully but the width of the Cluny 1400.
So my question is....are the warming cabinets really worth it? I have the wall space to do a Sully 1800 but then I have to jump into custom hood territory since the semi custom hood only goes to 63".
For those of you that have the warming cupbards...how often to you use them?
I use mine a lot! Slow cooking, warming plates for dinner, holding prepared dishes. But you have to think about YOUR style of cooking. I also needed the larger oven and I opted for the one big oven and the warmer and I am not sorry. I have a second wall oven with rotiserie and I am happy.
Can you tell me what model you went with? I'm also getting an Advantium wall oven so you present an interesting idea.
I have a vougeot in marron glace.
Wow! what a beautiful kitchen. I'm not sure what I love more, the ceilings, the Lacanche, the tile, or the wood cabinet. I want to call it a sideboard, but I don't think that's right.
thank you for sharing. It's just stunning!
Beautiful range and kitchen!
Thank you for the comments everyone,
The kitchen is in a restored trullo in Puglia, Italy. It is my vacation home and I only get around 5-6 weeks there. The rest of the time I rent it out so that I can afford it! I was always in love with France and I learned classic French cusine first but the weather and incredible produce (and affordable prices) lured me to Italy. The Lacanche keeps me in touch with my roots. I'm a renter in NYC so no Lacanche for me here in the U.S.
I do a catering job for Paulina Porzikova and Ric Ocasek from the Cars every Christmas and they have a dark blue Sully in their townhouse kitchen. Wolf seems very popular since I see many of them in homes when I am on a job.
Here is another picture and a link to our web site.
Here is a link that might be useful: Trullo San Raffaele
Can you change out the hobs in the Lacanche? What if you buy it with the Plancha and decide later you want the grill? Is that even possible?
Well it's done! I ordered the Changy 1400 in black with stainless trim. I'm so excited. I can't wait until the range is here!!!
Congratulations Flevy! I recently ordered your stove's fraternal twin. Mine is also a black Chagny 1400, but with brass trim. Maybe our deliveries will coincide. I was bound and determined to get the red, but became convinced it would clash with some other finishes I was committed to. I'm still feeling pangs of regret.
Nutherokie--- how fun to have a delivery mate! I wanted the red or even one of the blues, but in the end, the neutral black won out. Like you, I was afraid that a color would clash with the other finishes. The range is actually my first purchase for the kitchen so I'm not sure what the color would have clashed with in reality.
Havebyoubgotten your confirmation email yet? What are you doing for a hood? I'm really struggling with mine.
Yay!! Welcome to the "family." You'll be delighted.
Joebolt, if you're here, I saw you post on another thread that you can get all of your Lacanche clean with no problem. I can too with one exception. My brass burner plates are very, um, loved. Could you please tell me how you clean yours? I think I've tried everything. Thanks!
I'm afraid I kind of knuckled under with the hood. I've got a big mantel style hood with a locally-made insert. The blower is (if I recall correctly) 600 cfm. It's a rather short, straight run out the roof, so I shouldn't loose much power that way. We also have a new, tight build with foam insulation, and we wanted to avoid makeup air, if possible. The local guys and my husband insisted I was worrying way too much about ventilation and I just got tired. I figure if it's not enough, I'll deal with it later.
So, the time has come for me to clean the electric oven on my Cluny and...I've never cleaned an oven before. (I've never done this much cooking before!) But every time I use it now there's way too much smoke, so it needs to happen.
I don't know how to do it though -- just use a sponge and water and maybe some Simple Green? Is there a non-toxic oven cleaner I should look into? (I did a search on the web, and several UK customers talked something named "Oven Pride", but I don't think we have that here.)
Any suggestions gratefully accepted.
Starting a new thread as I too have been lurking on this forum (only recently) & immensely enjoying the journey of conceptions & deliveries of so many lacanche babies & hoping for the proud photos. Please keep them coming!
Dianepatterson - Did you learn of a non-toxic oven cleaner?
Unable to find the Finished Kitchens Blog & would appreciate help getting there. I am especially interested in seeing clinresga's completed kitchen photos after viewing an old thread w/cinresga's partial remodel. Looks beautiful!
Thanks for any help!
Ummm....they won't be there. I shot a few photos back when we had just finished the kitchen, got frustrated with the poor composition, and never posted. Then of course the years pass, life stays crazy etc etc. But maybe this will motivate me to find a better camera lens and try again.
clinresga - from the little I saw, your colors are similar to what I'd like for my kitchen remodel. We may begin as early as Oct & expect 6-8 mos to completion so never too early to order the Lacanche. I prefer white, ivory or black but DH wants a bold color. Still in design process so not sure which model to order.
We have a 25-yr-old Thermador gas cooktop, & it is a pain to cook boiled rice on it (my fav). Victoria at AC has invited me to cook my rice on one of the showroom ranges, and I should since I live nearby. Hope you are enjoying your LC.
I've tried several times to attach a link to the Finished Kitchens Blog for you. Something about that darn skin care pop-up keeps crashing my browser. Anyway, trying again!
The kitchens are listed alphabetically. You can also use the categories function to find some of the Lacanche kitchens. Sadly, they're not all listed under Lacanche. Check out Prettykitty's black Sully kitchen. It's one of my favorites.
I'm awaiting my black Chagny 1400. It's due October 1st.
Here is a link that might be useful: Finished Kitchens Blog
Nutherokie, thank you for the Finished Kitchens blog! Prettykitty's kitchen (& home) are stunning. Door & cabinet hardware is exquisite. Are you planning on a similar stainless hood & backsplash? The SS really makes the black Sully pop. I was thinking of an arch over my range but the SS in Prettykitty's kitchen has me rethinking...too many choices!
I found lots of stuff on the web about using ammonia to clean the oven -- put a bowl or pot of ammonia into a heated (though currently off) oven, leave it overnight, and in the morning simply wipe all the crud out. I did use this trick for the oven shelves -- put the shelves in a black trash bag with a cup of ammonia and leave overnight, then rinse them clean in the morning.The oven shelves looked like *new* when I took them out and washed them off. I have no doubt ammonia would have worked like a charm in the oven as well, except that after 15 minutes I was sure that we were all going to be asphyxiated in the night by the ammonia fumes, so I took the bowl out.
What I ended up using was basically baking soda and vinegar and water, mixed together. Yes, you get a fizzy mess when the baking soda and vinegar mix. Once that cooled down, I coated the entire inside of the oven with the goop, as much as I possibly could. I let it stand over night. The next morning, using a sponge (frequently washed out), I wiped out the entire inside of the oven. That oven looked pretty damn good after that. Yes, elbow grease was involved, but it smelled okay (and it was immediately obvious where I hadn't wiped, because it still had white streaks).
In the future: I'm going to try to get on top of spills/messes earlier (I bought a mat for the bottom of the oven now), and I'm going to use the baking soda/vinegar trick. If you want things to be really easy and you don't mind a strong smell, the ammonia is amazing.
Here is a link that might be useful: Baking soda and vinegar
I've received notification that my kitchen cabinets are shipping on Oct 5. Now if my Changy 1400 would only ship a bit sooner. It's not expected to ship until Nov 5. A whole month later. I called and asked if there is any way to move up the ship date but I haven't heard back from Christa yet. The range is the last piece that needs to be in for us to move into the house. I'm ready to move in and be settled already.
Hi Flevy! I'm in a similar situation. My Chagny 1400 should be arriving the second week in October. It's the last major piece missing from our new build. I'm feeling like a kid at Christmas.
I hope you have luck with hastening your delivery.
nutherokie---when's your range coming????
I received a call from the transport company telling mr my range is in town. We're still trying to work out the delivery date. We were aiming for Monday but I don't think it's going to work with our schedule. I'm dying to see it.
I'll post her baby pic once we get her in the door.
Thanks for thinking of us. Do you have an arrival date yet?
I just returned from the Lacanche showroom in NYC and am so excited about the Citeaux! The trip was worth it for me as I hadn't really considered the La Plancha and then after talking with Elisa and seeing it in person I realized it was perfect for the way we cook. The vertical ovens were also larger than I expected. So we'll be getting the Citeaux with the Classique top and La Plancha. Now I just need to decide between the black, or a color like frangipane or anthracite.