Lacanche Ranges part 35 is here.

Terry: My pictures are of a french blue with the traditional french top. I'll try to take some closer pictures and post.

Ivette

French tops are a left-over design from wood fired stoves that were good at heating up a thick slab of cast iron but not at heating a pan individually. That does not mean that it is outmoded.

If you want to make a reduction of wine and herbs for a Champagne sauce or beurre blanc and you want to keep it white. Put it in a heavy bottomed, straight sided sauce pot and reduce it on the French top on low heat and your sauce will keep its beautiful color.

To protect the tin lining on your fancy copper pans (I have six) do not put them on an open flame more than half open. The center flame on a Lacanche classic top will melt the tin right off. Even a regular home range will do significant damage with just a head turn. Use them on the French top where they can be coddled and loved.

We used to keep the French top on low and plate up the food with the plate right on the cast iron top. Everything was piping hot when it went out the door.

The flat top was a great place to make a black and blue steak. We would throw some salt on the top and then the steak on top of the salt. The top would be on high and we would use the center-most area where it was hottest. (I doubt that this is something home users would do but it might be interesting.)

If you run the French top on high, often enough, it is possible to warp the top and even get it to split and sag. At least we did.

Once as an apprentice I was frying some potatoes for the staff meal and stupid as I was back then, I over-filled the pot with oil. I forgot to allow for the bubbling action of the moist potatoes in the hot oil. When the oil overflowed onto the French top, it almost imediately caught on fire. The fire was huge as so much oil had spread over the top and then ignited. The fire was tall enough to start a fire in the grease in the filters since it was one day from changing them. We were able to drag the pan off the stove and the fire on the French top died down but up in the filters it was different story. The air being drawn through the mesh made the fire real nasty real fast. After calling the fire department, I was able to get the filters down with a long cooking fork and even though the fire had not spread, forget dinner that night. We had sprayed all of our sauces and prepared items with fire extinguisher spray. So be careful with frying on one. Cream or anything else that boils over and onto a French top makes one heck of a mess.

Randie, we saw pics on the news tonight of cars sliding around on the ice in Portland. My daughter is in Olympia WA area. I hope she's okay. Her cell phone doesn't work well there. Last time I heard from her, she was having trouble lighting her space heater ... sheesh, you never stop worrying about your kids!

Okay everyone....drum roll, puleeze! We actually have a renovation plan! I met with the architect again tonight and not much was changed at all and we will go out for prebid #s (again). Hopefully, by next Christmas (tho they are not promising that), I'll be cooking on my OWN Lacanche!

Here is a pic of MY computer version of what we're planning:

For the curious, I have before and after plans in my album, linked below. I welcome all critiques now, before costly change orders!

Judy

Also, is it possible to broil in the gas ovens? I'm thinking there's not, but I had to ask.

jaedwards: thanks! I do hope to post some pics this weekend, in the daytime and with more of my stuff in there. Kitchen is getting really used now! We haven't ordered take out in FOUR NIGHTS! (what a concept).

palmist: no, you can't broil in the gas oven. The electric oven is the only one with the broiler. Yes, most of us have issues of plus or minus 25 degrees or so with one or both the ovens. Some people fix it, there is away that sounds not too difficult. Others, like me and Deb just compensate for it by setting it 25 degrees cooler or hotter, depending on the recipe and the fluctuation. My gas oven is right on, it's perfect. The electric is 25 degrees too cool. Hasn't been an issue, I just set it 25 degrees hotter than what's called for. Maybe someday, I'll get around to adjusting it.

Ivette

I haven't checked in for a while...I've been too busy cooking! We are 80% done with the kitchen, but we kicked the contractor out on Dec. 6 and told him to come back at the beginning of Feb. I REALLY needed the break from workers. I have had sooooo much fun getting used to the new kitchen.

velodoug - I LOVE my port. simmer plate too! I use it all the time. The other morning, I even used it to heat up 4 tortillas at once for egg burritos. I was warming them one-by-one in a pan and then thought "hmmmm' and tossed the rest on the PSP. I laughed out loud at myself because I was so excited about such a silly thing. On New Years day, I made beef and chicken stocks - both simmered all day and I made food for the drop-in guests on the burners and ovens.

Ivette - Your kitchen looks beautiful! The counters are great and I love the European knobs. Well worth the wait!

palmist - Both of my ovens are off by 25*. I have hanging thermometers in each and adjust accordingly. That seems easier than adjusting the gas.

So this may be a little 5 mins ago, but our Christmas breakfast and dinner was FAB!!! Breakfast was the usual fare for 10 - Eggs, bacon, ham, French toast, hash browns, cina-buns, rolls - served in two shifts and kept perfectly warm in the WC.
Dinner for 40 was sooooo smooth! At one point we had 10 people working in and around that range - all of them oohhhhing and ahhhing! What a triumph! Let's see, 12lb Stuffed lamb in gas oven on top rack, 10lb stuffed pork loin in gas oven on bottom, two 15lb turkeys in the deep fryer outside but carved on the stainless top over WC, potatoes in electric on top rack, two pies on bottom rack, stuffing and then creamed corn on big burner, pot-luck side dishes went straight into WC, crusted cheese bread in the broiler. At one point, we even put a plate of meat in the drawer under the gas oven to keep it warm. When it was time to serve, everything was warm and perfect.
It was really a special day! Especially since I did basically the same thing last year in our old, gross, small kitchen on our teeny, tiny wanna-be stove!

Anyway, we are waiting on backsplash, built-in fridge and dishwasher (oh yea, no dishwasher on Christmas, but I managed to get out of that blessed chore) and then onto finishing the family room.......one thing at a time though.

Anyhooooo, I will post pics when I figure out how to do it.

Cheers
Michele

Please send me an email, becuase to this day I still don't know what email to use for you love.

We're on for Girl's Night on Feb. 17th. But besides that, I need to ask you something!!

Love,
Ivette

Hello DEB!! (that's YOU momto4kids) I need you to please, pretty please send me an email.

DH cooked a wonderful birthday dinner for me night before last, out of the Terre cookbook (our favorite restaurant in Napa). All he kept saying was "My GOD, I LOVE this range!" ha ha!! Everything from the french top, to the grill plate to the oven was used. And may I just say it was one of the best meals I've ever had.

I'm making lasagne tonight. With the home made, from scratch, sauce that has to cook "at least four hours" ha ha! I hope everyone is having as much fun as we are.

All the best,
Ivette

Maybe your husband could call my husband..... :)

Keep on cookin'!

I have (YES!!!!!) ordered a Sully1800 and need advice ...

Should I get the 11,000-11,000 burner combo for using the grill/griddle ... or keep the 11,000-5,0000 burner combo and use the grill/griddle on the 15,000-15,000 burners. Comprende?

I am so excited!

MaryT

velodoug - My config will be L to R, 15,000-15,000 burners, 18,000 Classique burner, 11,000-5,000, Traditional Hob, SS work center (over WC). My question involves whether I sould change the 11,000-5,000 burners to 11,0000-11,000 or not. AC first told me that the 11-11 were best for the grill and griddle, then when I asked should I change the 11-5 to 11-11 they said the 15-15 would be OK. Soooooo, making a long story longer .... I guess I want to know what you all think. Do you use your 5K burner much??? What is the advantage of the 5K burner??? Is there an advantage???

I need to know soon to change my order or not.

Thanks!
Mary

I wish someone else would chime in here with their experience using the the 15K's for the grill/griddle ...

Thanks again!
Mary

First off, we're working with the contractor long distance and have to interpret his questions. The main concern is that one of the front igniters was bent on delivery and has since fallen down into the range. How big a deal is this? Can it be reattached or is it done for? Is this covered under warranty? (i have a call in to ac but hoping for some idea from this great group before the sun is up on the west coast)

There is -- what appears to be -- a protective coating of grease on the french top. How should this be dealt with? Does the ft need to be seasoned before using?

The comment:
We went into this purchase like a lot of others have; sight unseen. We had a slow start; Tom wanted to take plenty of time to ensure we were getting what we needed. We had a couple of bumps along the way, most notably, a promised delivery window that was three weeks off (note to all: if the folks at ac are going to be on holiday, like Christmas week, avoid taking delivery while they're out. We wasted hours with the shipper trying to find a range that was still being constructed in France). Once the piece was uncrated, all was forgiven. It is such an high mark in utilitarian design that it's almost art. The feel of the components doesn't disappoint either. I've got to figure that cooking on it will be a little of a let down but who knows … it's exceeded every expectation so far.

Any help with our questions would be greatly appreciated.

Mary -- I make French toast every Wednesday morning so I did a little experiment today. Instead of putting the griddle plate over the 11,000-11,000 BTU burners as I've always done I adjusted the "simmer" flame on the 15,000 BTU burner to a safe minimum (I usually keep it a little higher than that) and put the griddle plate on the 15,000-5,000 BTU side. I set the 15,000 BTU burner to simmer and turned the 5,000 BTU burner to about 3/4 open. I let it warm up while I took a shower and fed the cats. Then I made the French toast. The 15,000 BTU end was a little bit hotter than I'm used to but it worked fine. The 5,000 BTU end was a little too hot. My conclusion is that if you adjust the "simmer" level on your 15,000-15,000 BTU burners as low as they'll go it will be fine with the griddle, but that you can also play around a bit to find the right setting for the 5,000 BTU burner and use the griddle on the 11,000-5,000 BTU side.

THANK YOU so very much!!! I feel much better now! And I am sure I will very happy that I have that 5K burner too. You are a dear to have done this little experiment for me. :)

Mary

I do sometimes use the 11-5 config if I need the 15-15 burners for something else. I do, however, prefer the 15-15 just because I've got the feel of it now and just the way things flow in my kitchen.

Hope that helps somewhat.

You will love cooking on this range!

Momto4, We're doing most of the heavy lifting ourselves, I'm sure that the coating is either a vapor barrier or something left over from the casting.

We're really looking forward to firing it up. Thanks to you both.

Mary

Just waiting for the delivery truck....yippee!!!
Of course she will be staying in the garage for about three or four weeks when hopefully I will have a kitchen for her to live in.
I am beyond excitement, Aileen

I like it. We have a french cooktop, a 5Kw burner, the standard 3Kw, 1.5Kw ones (Hey I'm in Europe, we dont use BTU's) and an electric griddle. For the ovens we have the gas/electric convection combo and the warming cabinets. I'm pretty excited to get cooking on this thing and see what kind of damage we can do.

heres a pic

I debated a lot whether or not to put two more burners between the french top and the large single burner but in the end I think the open space is nice.

This thing is truly heaven on earth. Everything turns out perfectly and so help me, the food tastes better. Even dishes I've been making for years!!

Okay, I'll shut up now, can you tell we had a particularly good Long Cooking Weekend???

Ivette

Mary

Drec-Gorgeous! Love the alcove!!

Ivette-Isn't it FABULOUS!! I love the power and the simplicity of these ranges. Nothing to fuss or tinker with. Straightforward, straight-up cooking. Love it!! I find it easier to remember what I'm doing than when I had ovens with all the bells and whistles! I can honestly say...there's not a feature I miss.

Ivette

Ivette

velodoug -- that's real cool about cooking with your gas while the electric was out...and enjoying the candlelit dinner. Nice!

On my end, I have not stopped cooking...and I've even taken up baking a bit. I made French Bread - tasted great, but the 6 hours was a little much. It's back to the bakery for bread!!

I am still high-heat-roasting. I bought one of those little stands to sit the bird up on. With the top rack taken out, I can fit a 10lb bird sitting up. WOW - the meat is moist through and through and the skin is crisp.

Let's see, what else - still making stock every weekend. I did have an "Ooops" this weekend though. I was simmering on the grate instead of the simmer plate, thought I could take an hour nap, and lost the entire liquid contents! Oh well!

I am finding a little rust on the racks in the gas oven, any one else have this? Aside from that - NO COMPLAINTS!!

Anyhooooo, I just thought I would update ya'll. It truly is the funnest thing IN the house! Now that we have a new toy in the drive way, I find I'm outside a little more lately!

I'd love to hear YOUR updates!
Take Care,
Michele

PS - How do you attach a picture? You can email me straight if you want to, but I would love to post some pics.

I haven't really noticed any rust on the racks in the gas oven. I do have a couple of spots on the steel sheets for the WCs. Minor, minor.

I've been making a bunch of stock and doing a LOT of bread baking! I had so much bread, I had to freeze some! I'm getting more and more use out of my WCs and love the flexibility they provide me!

I will fool around with the pics this afternoon and if I am still having trouble, I'll let you know.
Thanks again!
mw

Ivette

You have to come, the next week or so is bad anyway because the outlaws will be here. But after that, you gotta come see! Have you heard from Pamela?

Ivette

My Cluny was delivered this past Tuesday. I wish I could say I was thrilled. My DH has this idea that we should start using the Cluny in our existing kitchen. I really should take pictures of our kitchen for you all to see. He says there is just no space to store the crated Cluny in the garage. The thing is, my existing kitchen is falling apart. Because we've now been in rebuild stage for over 3-1/2 years we haven't done anything to existing kitchen. Walls have been torn down, paint is falling in sheets off the ceiling. Ugh. I keep it clean but that's the best I can do. To tell you the truth, I haven't cared too much because I know this kitchen is getting torn down eventually and becoming my DS's bedroom. Our new kitchen is in a totally different section of the house.

My feeling is that I don't want my beautiful new Cluny in this old kitchen. When our new kitchen is finally done, I want to put the Cluny in and have it all be fresh and clean. We had a huge disagreement over this. Finally DH did move stuff around in the garage and there it sits in it's crate. I don't even want to open the crate for fear it will get messed up.

I'm happy to tell you that I finally have my Lacanche that I coveted for so long, debating on colors and configurations, etc., but also sad that it just sits in a crate. Do you think I'm being unreasonable? Should I just say, what the hell, let's start using it now?

Also, for anyone else, how do you clean/polish up the brass burner tops (not sure what they are called). We've had our Cluny 1400 installed since May 06 and I've never polished them (which I think is OK). But, having said that, I think it would be nice to make them shine once and a while. Would Barkeepers Friend work for this? It works great in cleaning up our copper sinks. I know this has been discussed before but I have no idea which thread it was on!

Ivette--
HI!!! I was visiting my DS and DDIL yesterday--left this morning. So wanted to call you while I was there, but too little time. I'll be back within the next six weeks--I can be flexible and I'll call you to mesh with your schedule. We picked out a condo yesterday in the city we just left (I know, I know!). We missed being closer to our son and this will give us options... Hopefully, I can see you more, too.
P.

Humph, never mind, I'm mad at you. ;)

Please send me an email, I wrote to you on your confirmation email, but then never heard back!! You have to come and see the house!!!

Besides, we miss you!

Love,
Ivette

Just this morning, I needed to remember how to clean up the brass burners (coincidentally azdreamhome's question two days upstream). Since I got my new Mac computer, I lost some archieved e-mails from Art Culinaire on maintenance, so I googled.

GUESS WHAT!
AC has an all new website - very elegantly presented. Maybe you've all discovered it and discussed upstream - I am not checking in too often anymore. Worth a visit to see some of the kitchens photographed with Lacanche ranges.

At any rate, AC recommends soaking brass burners in hot water and vinegar, then a non-abrasive brass cleaner OR hot water and lemon juice followed by brass cleaner. Glad to see Pamela's reco on Simichrome as the right cleaner. Hubby carmelized our burner, not just the contents in the pan, so this may be a long soak!

wascolette, I would keep the positive anticipation going a while longer and not place the new baby in the construction zone - too much unnecessary anxiety. Have a candlelight picnic in the garage with a tablecloth and flowers next to the crate once in awhile.

azdreamhome -- I tried using Simichrome on the brass burner caps of our Cormatin when we first started using it. I quickly decided it was more work than it was worth. I switched to Barkeepers Friend and have been using it for almost two years. The caps are easy to keep looking clean and they've developed a nice patina.

Ivette

I've been meaning to ask this for weeks, but keep forgetting. Do any of you have gas odor everytime you use your gas oven??

We do. Now granted, I am a canary and very sensitive to the smell of gas (or rather what they put in it to make it smell). But my DH and others notice it too. We absolutely HAVE to turn on the Vent A Hood on low whenever the gas oven is on, so that we don't smell the gas.

Is this normal or do I have an issue? Shall I call the plumber, or AC?

Thanks!
Ivette

I don't have mine yet ... but I would say that it is never normal to be able to smell gas ... especially enough to have to run the hood. I would call AC and also be having it checked for a gas leak ... for safety sake. Just my 2 cents.

My best!
Mary

Ivette

When I start the top burners on our Cormatin I can briefly detect a slight smell of gas. My wife can't smell it, so I am more sensitive to the smell than she is.

When I start the gas oven there is a similar very brief slight smell of gas that both my wife and I can smell, so it is probably a little stronger than the smell from the top burners. When the oven cycles on there is also a brief slight smell of gas that I can detect but my wife can't.

When the oven burner is running there is no smell of gas at all.

Before you call AC, you might want to look through the two small sight holes in the oven floor to see if both sides of the oven burner are lighting. That will help them diagnose your trouble. Our oven burner did not light reliably on one side until I did some tweaking of the oven pilot flame.

Ivette

Ivette: Your problem may not be exactly the same as we experienced, but it sounds similar -- and yes, repair service by AC would be in order.

We installed our cluny last July and also had a problem with a strong gas odor from our gas oven. At first, we rationalized it as part of the "burning off" smell we experienced our first few uses of the electric oven. But it persisted. AC sent a repair person right away, and while I don't remember his exact diagnosis, something had partially disconnected (maybe during shipment?). So gas was leaking during usage. Another related symptom was that the igniter took a long time to light the gas oven. Once fixed, it now "clicks" only a few seconds before igniting; previously, it took a full minute.

That's a good point about the clicks when the gas oven starts. Until ours was sorted out it took as many as 15 or 20 clicks for the pilot to light. Now it usually takes 3 or 4 clicks and sometimes just 1 or 2.

Also, we too have the problem of the gas oven ignitor taking at least 20 clicks before turning on the gas. I guess we will be calling AC now too! Ironically, our new gas fireplace gives off a strong gas odor and we've stopped using it until we can get someone out to check it... but since we expect 90 degree heat today it hasn't been a problem! But still needs to be addressed.

velodoug let me ask you this: I turned the oven on (20 clicks later) and it lights all around except for the top/back part of the "rectangle"????

Crap, I'll call AC tomorrow.

Ivette

As far as the number of clicks is concerned, our gas oven operated well with no significant gas smell, except a slight smell like the top burners when they start, even when it took 15 or 20 clicks for the pilot to light. I'm happy we were able to reduce the number of clicks but I think the larger number may still be within the factory specification. Again, it's best to check with AC.

And I have a question for you Lacanche owners with electric ovens. People here have reported both gas and electric ovens in need of temperature adjustments. We've discussed adjusting the gas ovens, but nobody has mentioned adjusting the electric ovens. Has anyone done it, or had it done? One technician I spoke with didn't think it was possible without replacing parts. I ask because a friend who considering a Lacanche prefers electric ovens but she doesn't want to deal with compensating for the oven temperature.

How do I tell if the second one is burning or not? I'm not even sure I see a second one. I'll look more closely tomorrow with floor off before I light it, and before I call AC. While the clicking is no big deal, the gas smell is.

Ivette

Ivette

P.S. I have the instructions too of course, and will check those as well. We really thought all was well, but wondered about the gas smell, so haven't researched it carefully yet.

Will advise.

ivette: We were never bothered by the long number of clicks either, but the service tech AC sent considered it a problem. Velodoug's suggestion is a good one -- ask AC if the 20 clicks is within normal range. And, related to all this, our oven burner did not fully light all the way around.

In case this info helps you, we had had our plumber check for gas leaks even before calling AC. He had a gas detector device, and it picked up a "leak" near one of the burners, not the oven; thus he believed the problem was there. The service tech explained that simply was because the gas from the oven leak was filtering through the stove and emerging through the top burners.

Anthem, Given a choice, LaCornue or Molteni? Just curious? I haven't found a La Cornue for less than $35,000 so far (and I don't want a Cornue Fe) so I was leaning towards the Molteni partially for that reason, and lets be honest...because I like the claw feet :oP

There's just something about the Molteni pictures that says "I'm really unique". And we kind of like that. I like the idea of a bit of an art piece in the kitchen verses a boring old stove :) My husband is the chef, and he's quite happy with the fact that we can't find one single complaint about a Molteni anywhere (aside from cost).

But tonight, for the first time, I ran the gas oven and there was NO scent of gas. What the heck? How very strange. Still took like 30 clicks to turn on though.

Lacanche is a knock off of nothing. Lacanche is Lacanche period. Is anthem the same person who commented that pressing on a Lacanche door is like pressing on thin steel or something? I cannot move the metal on my oven doors no matter how hard I press. Whatever.

Ivette

Pirula - perhaps alzheimers might be setting in. I said no such thing though I did read it. While I won't say the LaCanche is flimsy (as it certainly isnt) - it isn't the build quality of the La Cornue. Now whether anyone needs that type of excessive amount of overzealousness is certainly open to debate. I will say that ranges are like tennis rackets. You don't need a great range to produce great food. Affter a certain level - talent is 95% and equipment 5% - the differences are minimal.

igloochic - this is probably the wrong thread for a molteni/la cornue discussion, but in answering your question - both are excellent ranges. It really comes down to aesthetics. The Cornue is more 'classic' looking. The molteni works better in classic settings as well as more modern settings (sort of like diva de provences (another excellent range you should look into). Yes, there is some price differences, but generally people looking into a 25K range can certainly afford something in the 35K range as well (whether they want to or not is a different story). Keep in mind that while these are classic ranges - they aren't 'professional' just like the wolf/etc. They are just 'professional looking'. While some chefs might use a top end range like one of these (Bonnet/molteni, etc) - generally they don't. It's just another marketing slogan, although Molteni seems to have captured several top chefs that claim they use them.

Afford and want to spend are definately two different issues :) I "wanted to spend about $8,000" for my husband's first choice and now we're talking over $20,000 :) I don't know if I'm going to take it to $35,000 because I also "want to spend" a good deal on other important details (we're remodeling every single room in the house and adding an additional bathroom). I "want to spend" lots of money on the Japanese soaking tub :p And the difference might be somewhere between a Cornue or a Molteni :)

I do understand that any of these that we've talked about from our initial Wolf to the "better Wolf" to the Molteni are not "professional" pieces. Actually I don't want a real "professional" piece. The necessary clearances, wiring, gad what else, well the other necessary things that have to be done to have a "real" professional piece in the kitchen are far more than I want to do in our home. The last thing I need is to have my 16 month old son tucking plastic trucks in the six inch safety gap between the oven and the cabinets :)

Well, today, we turned the gas oven on again and NO ONE can smell it, except me. Am I really THAT much of a canary?????? Jeez. Well, I'm calling AC anyway because we're talking at least 30 clicks before the gasola oven comes on.

Ivette

It bugs me that one person can come on the forums and share such erroneous (sp?) info. It must really confuse newcomers.
P.

If you check the weight of a Lacanche compared to a La Cornue you can see the difference in build and materials. You do get something for what you pay. I would love to cook a bone-in prime rib in the La Cornue 'Vaulted' oven and see the difference.

Nobody needs a $35,000 range. Nobody needs a Bentley. From a cooking stand point I do OK at home on a Hotpoint.

Does anyone have experience with Demanincor ranges from Italy? I wish that their eco-plus line was available here in the US. They have several ranges that are wood fired and they connect with a gas or electric range. Moist heat and slightly smoky aromas on roasts and breads would be fun.

Just for giggles at the home show I tried the thumb test on a Wolf. I apparently missed the butter section of the door. It was plenty firm :) I'm sure the Lacanche would be the same, but prettier!

Anyway, what has everyone been cooking up? Now that the chill is gone here in So.Cal (we're at67* and sunny) I am looking to the cookbooks for inspiration. I've only been cooking on our range since October~ish, so it has been a lot of meat & potatoes, birds & roasts, and soups. Any good ideas for "Light & Fresh"?

I'd love to hear your suggestions. I have a crab cake on slate for Friday, but that's it......hope to hear from the Old-timers soon!

Cheers,
Michele

Things that come to mind in spring. Fiddle head ferns, vidalia onions, morel mushrooms, lamb, asparagus, cherries, strawberries and lobster come into season in May. Do soft shell crabs make to So. Cal? They start in May also.

Hi igloocic,
No I haven't cooked on a green egg but I have seen them. I have many out door BBQ's and such. We do a big real BBq every tues at the restaurant and I have a smoker made from a big catering box that I use. Also, I am building a wood fired pizza oven outside.

I thought about demanincor briefly but I am about to make my deal with Lacanche in Italy. The wood fired stove is not an option for me in Puglia, too hot and humid for that type of fire.

Happy cooking!
Judy

I have a quick question for you about how you have handled (or not handled) the gap between the range and the counter top. I am concerned about crumbs and gunk falling in the crack. Can you reach under the stove easily to clean any escaped bits that might have fallen between stove and cabs?

MaryT

igloochic - there are other ranges to consider too, Morice, Delaubrac, and E Caumartin (also sold by AC).

I'm disapointed about the Molteni because we were really set on it, but if the service starts at the low level we received, it normally does not get better. In addition, the final price was not the same as quoted to me via the guy in NY.

We'll have a Molteni one day, but not in this place. When we do I'm going to deal directly with NY and I'm going to have the additional 10" necessary for the Professional 145.

BTW, claw feet were an additional $2700 (someone had asked) verses the additional $1800 for standard trim. But the other options were relatively cheap ($500 here or there) in comparison to the initial costs.

Our range is pretty much level with the counter tops, so a quick wipe with the scrubby sponge seems to be doing the trick.

As for getting stuff out from under, I have a HORRIFIC first hand experience of how easy it is to clean underneath. I lost my rosting pan over the Christmas holiday so a few weeks back I high heat roasted a chicken in a glass baking dish. For some unknown reason, I decided it needed some water in the dish to loosen up the drippings (I can hear you all now...NOOOOO!!!!) So, without even pulling out the rack, I poured in a cup of tap water...Three seconds later, the ENTIRE thing exploded into the oven cavity, in the hinges, down into the burner thingies and onto the floor below. Not to mention the shards that came shooting out at me! DH heard the explosion from the front yard, that's how loud it was. God bless the chicken though, it was just sitting upright on the little stand, beautifuly browned with glass coming out of his a%$...It would have been a tasty meal!

Anyway, we ended up taking the bottom drawers out and just vacuming the whole inside and ground. We were able to get most of it. The tile guy FINALLY came to hang our backsplash this week and when he pulled it out, there were very few shards left. I was surprised though, when we pulled out the drawers how much dust had collected under there in the 6 months, so I will repeat the process more often now (pulling out the drawers to dust, not exploding glass dishes in my lovely Lacanche!). Hope my dumb mishap helps you out a little....

Don't forget to tell us when your baby arrives!
Cheers,
Michele

And I am greatly relieved to hear that all I have to do to clean floor of any fallen crumbs is pull out the bottom drawers. Thank you so much for the info!

My big baby is black and will look like this!

MaryT

Mary - I'll bet you're getting excited!! As for the "gap"...well, the range butts up to the counter, so, yes, there's a groove where crumbs could settle. I haven't spilled any liquid there (yet)! If I get crumbs there, I just brush them out with the vegetable brush, or a toothpick, or something. It hasn't been a big deal, really. I do take care around that area....but I also have a 16-inch stainless steel work surface to give me working area on the right-hand side of my range. My far left-side is a big, big burner, and I usually just have big pots there...not usually messing around with a liquid at the counter. Does that explain it well? If not, feel free to ask me to clarify something or you can email me if you want! Hope it helps!

I will have the SS area on the right too, but will be doing almost all prep on the left side "over the gap" so to speak, so I hope my range is as abutted as well against my counter as your is to keep the small bits from falling down there.

Thanks again!
Mary

Where is everyone??? ... Off cooking I suppose! ;)

MaryT

I have seen this come up before. Below is a link to one thread where the OP ended up bumping out the hood 4 inches.

margeaux - If I am understanding your question, I think I've seen it addressed here by mounting your hood out a couple of inches. I know it was discussed a couple of threads ago.......anyone else remember? When I get a chance, I'll look in my kitchen notebook because I printed off a ton of hood discussions at one point.

Cheers,
Michele

Thanks for asking!

MaryT

Thanks.

AnnaLeeF

The service was also a consideration because we're in Alaska. I spoke with the dealer long and hard about this issue and they are very helpful in setting you up if you need service, though really they're so well made you rarely will.

I looked at much more expensive french ranges and went with this one due to the wonderful staff. I highly recommend them! Even if mine's not even tucked up against the wall yet heh heh

The service was also a consideration because we're in Alaska. I spoke with the dealer long and hard about this issue and they are very helpful in setting you up if you need service, though really they're so well made you rarely will.

I looked at much more expensive french ranges and went with this one due to the wonderful staff. I highly recommend them! Even if mine's not even tucked up against the wall yet heh heh

And igloochic, congratulations and lots of enjoyment with both of your soon-to-arrive babies.

I debated so long whether to get the beautiful aubergine or the standard black. Ultimately went with the black based on other decorating criteria. But my heart still is with the aubergine. You will definitely have to post pictures when it's installed and reigning over your kitchen in all it's glory!

After long thought and lots of GardenWeb research I got a BlueStar in the US, which I LOVED for the short period of time I used it. I am a very enthusiastic cook and the thing is a cooking machine - powerful, controllable and with a great oven and broiler. I would have been happy to have it for the rest of my life.

Now I am in Italy, however I get the chance to buy a Lacanche at a European price! I had a test cook at the local dealer in Bologna on Saturday (stove top, not oven or broiler). It was very different from the BlueStar, unquestionably much more beautiful, much easier to keep clean and much better finished. The burners on the BlueStar were however, much, much better in my opinion - more powerful, but more controllable with a much better simmer, but most importantly the flame was spread across the bottom of the pan, so it was much more even than the Lacanche. This makes a big difference when cooking with cast iron, which I love. I can't comment on the ovens or broiler. I don't want to start another long discussion on the virtues of the stoves here but it's just something of note.

The question I have for you is the ignitors - on the Italian model I used the ignitor is manual. Is that the case with the models in the US? I can't remember and could not see it on the AC site. It is not a major issue but I thought the US models had automatic ignitors, which is undoubtedly a nice feature.

For reference, an all-gas Cluny was €4850 including IVA (tax) in Italy. A Volnay or Vougeot with Electric warming cupboard and gas oven is €5185.

I can't get an electric oven unfortunately as it will involve rewiring my rented house in Italy! As it is we cannot run the hairdryer and the toaster simultaneously!

You are just the person I've been looking for! If you haven't read back a while, I'm a chef restoring a trullo in Puglia and by now I should already have my Lacanche but there is so much red tape that the construction has not even started.

I've had nothing but good information and help from Mauro who is the Italian distributor and I assume is your contact in Bologna. I will be ordering soon (I hope finally) and any advise that you have for me would be helpful. I will use a company in Trani that represents Lacanche. Were you able to bargin with them? What extractor did you install? Did you have to pay for shipping? Was it an easy installation?

I beieve that you have to light the burners because of the electrical thing. The starters are electric sparks. If you did not have to plug in the oven, no sparks. How do your ovens light, by pilot light? Since the kitchen of my trullo will be new construction, I will be able to have a convection oven.

Thanks for any help.

Marty

I haven't ordered the Lacanche yet - just used it, and yes the dealer in Bologna is Mauro at Murocucine. The oven in the working model there is convection, so I don't know how the gas version lights.

The ignitor on the burners of Italian Lacanche is a spark ignitor which is operated by a button on the front panel. If the flame goes out on simmer it does not automatically re-ignite (unlike the Bluestar I had in the US). I believe the US Lacanche versions are different and re-light automatically, but I may be wrong. It is not a big deal, but the simmer on the Lacanche is pretty hot even on the simmer burner and without re-ignition you cannot really adjust the flame very low.

The quote I had was plus shipping which adds another €200-250 to deliver to a ground floor about 50 km from Murocucine in Bologna.

As the house is rented and we will take the range with us when we move I won't have a hood. It would require knocking a hole in the wall, which we won't contemplate.

If you haven't seen a Lacanche in the flesh, make sure you do before you order. The Cluny ovens are pretty small, even by Italian standards. Much of my ovenware is too big to fit in. I'll get a Volnay as a result.

Good luck with the Italian red tape and prepare for una granda mal de testa with the builders. My advice is to be very careful with any contracts (building, real estate, etc). If you are careful you will be fine but many foreigners get burned. Everything is labyrinthine in la bella Italia!

Happy cooking!

But that website-- 'Impress the caterers! Impress the architects! Impress the co-workers! Make your FIRST bechamel!' Practically nothing about how they actually work, just frequent lists of fairly simple food [pan seared new yorks! pan seared duck!] and lists of impressed people.

I simply won't deal with a company that projects this level of pretension.

Makes me think of the rappers who used to wear Mercedes emblems for necklaces.

breezy 2-I'm sure you'll enjoy your Bluestar! Folks on the KF seem to enjoy them. They seem to be workhorses, too! Good luck!

Cookanera and Chef Marty-Can't wait to see what you end up with!

Unless people make a little noise, the importer in Seattle is never going to step up and provide the info they need to compare this range with similar products.

I'd think those who really like Lacanche would be in favor of a website that makes them look like serious cooking tools, rather than props for possuers...

So now I have to make sure because of cookanera's good advice. Is there someone in the NYC area with a cluny I could see? It would be a great help. I know that we have gone over this before but...Can one fit a half sheet pan in a cluny oven confortably? That is all the room I will need. The two ovens are more important to a degree than the size of the oven.

Cookanera, will your Lacanche come with accessories like a simmer plate or oven pans? I believe that they do in the US.

Oruboris, if you have read anything at all on this thread, you would have seen that these stoves are not for possuers. They are not just beautiful showgirls. There are many very qualified cooks/chefs here who use every iota of their ranges. From what I've read, many here know their cooking well and if the Lacanche did not perform, it would have shown up by now as it does in other threads about other ranges. You may have a point about the marketing but please do not worry about us "possuers". We can handle things ourselves.

My issue is that they are being marketed strictly as fashion accessories with no information for those that might actually want to cook on their range, rather than show it to the neighbors.

I'm surprised that everyone else is OK with that.

It's similar to my problem with Lowes: all their ads are built around the 'men are morons' theme, so I won't shop there.

Marty, The Cluny comes with it's own baking sheets, which are fitted specifically for the range, but it will also take a half sheet. If you click on the Cluny in the picture it will lead you to another page with links for specs. It covers details like stove size, range size, etc., so hopefully it will answer your questions there.

thanks in advance -
M

I haven't been to the AC website in ages, so can't comment on the marketing. It is a fabulous range and if they still have the testimonials page, then there's plenty of info on the fabulous performance of this range. But yeah, "impress the caterers" would be a "gag me."

: )
Ivette

I'm sure that a Cluny will work for me. I do so much work on half sheet pans when doing catering in places without kitchens. I have a small 110v convection oven with three racks that hold half pans and I know what I can do with that.

I'll get a black one with classique hob, one gas and one convection oven. I'll get a large simmer platter and maybe a plancha. I will be covered for anything with this set up. I may give cooking lessons and I need flexibility in very little space.

The Italian mal di testa has set in. We are already six months behind because of red tape "ma non mi lamento," I was ready for it. You shouldn't build in another country unless you know them well. My architect is a genius with stone and I trust him.

The problem is not really with oven size. It is the size of my recipes which are all based on standard cooking sheet pans. I would have to re-write all of my recipes to fit pans that would fit these size ovens.

It gets worse for me as I have just found out that the half pans will not fit a volnay with a convection oven as it is about 16 x 16.

My only option is a volnay without convection.

"Dimensions L x W x H : 530 mm (15.7’’) x 405 mm (15.9’’) x 305 mm (12’’)."

...but 530 mm is approximately 21", not 16". You can check with AC, but I'm certain that the convection oven is 21" wide and 16" deep, which should be OK with a 13" x 18" half sheet pan. I get very good baking results with a half sheet pan in the 21" wide x 18" deep gas oven of our Cormatin.

That is a big help! I feel silly that I did not catch that myself.

Also, are there any dealers close to Chicago?

And, finally, is there at least a way to see color samples before you buy?

There is only one distributor and it's in Washington state. I can't remember if there are any regular posters in the Chicago area. Call AC and ask them if they can arrange for you to go see one. Back when I ordered my range, they shipped me color samples (which I had to send back) so I could see all the colors. There are so many more colors now. I'm sure they have a different way of doing things today!

Feel free to keep posting questions here. The "usual" posters don't necessarily visit everyday, but we do come back and try to catch up. Someone will hopefully have answers you need!

HTH!

We left with 6x6 (aprox) samples of the colors we were considering (and didn't need to send them back). They were actual finishes so it was nice to have them to compare to the other items in our kitchen we wanted to flow with the range (granite in particular since I had already picked it out). I'd give them a call if you can't visit and ask for samples of the color's you're considering.

Well, I think I might be the next Lacanche convert (igloochic, you were the last one, weren't you...going from Molteni to Lacanche?) DH and I had fallen in love with La CornuFe, but after making our kitchen a little larger, we decided that a 43" range would be a bit on the small side.

So I think as of right now, I'm kind of leaning towards the 55 1/4" Cluny 1400, with the optional warming cabinet. Color? Probably Burgundy Red...oh, but I also love Aubergine...and yet, we couldn't go wrong with Matte Black (which would have been our choice with La CornuFe).

To those of you who have seen actual color samples, is the Terra Cotta indeed as orange as it looks on my computer screen? Any feedback on Burgundy Red or Aubergine (I think I remember reading about only one Lacanche owner with Aubergine, is that person the only one here?) What about another color that I don't seem to hear a lot about, Marron Glace?

I'm still waiting for Auberginecluny to post a picture of hers, but I believe she is still in construction so it may be a while.

The Marron Glace was a bit "quieter" but still very nice. Kind of grey toned.

Here is a link to my overly compulsive color analysis!

Do get the samples, the sample sheet does not do them justice.

Honestly I didn't like the tangerine, but the rest were stunning, and much richer than the pictures. If you go red or provancal post a pictures...I'll die of jealousy right away!

plumorchard, THANK YOU so much for your overly compulsive color analysis...in fact, I loved it so much, I "borrowed" a pic to use for a little guessing game:

1. Terra Cotta
2. Portuguese Blue
3. Burgundy Red
4. Delft Blue
5. Provence Yellow
6. Mandarine
7. ???(I'm stumped)???

igloochic, thanks for the heads up on the Provence Yellow, I love that color as well but it kind of stumps me when it comes to my granite selection??? I will probably choose the range color first and THEN the granite, but I hope to not be so limited in my choices if I do go with the Provence Yellow. The Burgundy Red has been talking to me for some time now, and so has the Aubergine, so maybe Provence Yellow just has to stand in line behind them! It's also good to know that Terra Cotta is more red than yellow/orange, maybe it will have to compete with Provence Yellow in line!

When we nixed the molteni and moved to the lacanche, I was already committed to several thousand in stone, so I couldn't very well drop that and pick another at that point. The burgundy was just a bit too purple red to work with the golds and it really didn't flow well with the granite as a whole. Too much competition really in one small room. The yellow was my second choice, though I wavered on it being first or second (it was the choice for a brave decorator). I would say that with the yellow you'd limit yourself more than the red, but what a wonderful limiting piece :oP It would have to be the star of a kitchen (as most of these are, but the yellow really sings!).

I was just at the granite yard today. With any of these colors you're not limited. I was suprised at the options available in pretty much any color. I could see that yellow mixed with a wonderful deep brown granite counter, or one of the wonderful speckled whites (more speckles of black and other colors like a little burgundy spot, etc). It would be easy to have fun with that one. And the burgundy, well that one would mix with so many of the granites I drooled over today.

The problem with changing stoves mid design is that if you've spent any money, you have to consider that first. I had the granite, and half of the backsplash tile as well as the venetian plaster (no small expense in itself) and my mosaic for behind the stove. I really would have to take a design swing at that point, a very expensive one, to go with one of the other colors.

In your shoes...I'd go with that red :) I can't be inspired by the tangerine, and I have a personal bias about having blue in a kitchen (though they're lovely too). The terracotta was nice, but when paired in a room with the burgundy and the provance yellow...you just won't be able to look it's way.

It's kind of like seeing a brunette, blonde and redhead in a room together. The blonde is "pretty" which isn't bad, and the brunette is a classic beauty, but the redhead, well she's the sexy one that instantly catches the eye...that's what those two colors say to me..sexy red head!

Ok I'm married to a lovely man and not looking for a blonde, redhead or brunette...so don't get any wild impressions LOL (but being a redhead, I might be biased about that as well) heh heh

All I ask is that you don't disapoint me and get white or black :oP You have an open field to go with the sexy piece...go for it!!!! You only live once!

But oh! I sure wish you were a brave decorator! ;) Woulda liked to have seen the Provence Yellow in your gorgeous new kitchen...but I'm sure the black really allows your Vulcan Gold to take centerstage.

I do see your point about the terra cotta and I agree even the sample photo really makes it disappear when you compare it to the vibrant color of burgundy red.

Funny comparison of the hair color thing, BTW, and if you're playing my future Burgundy Red Lacanche, then the part of your future Matte Black Lacanche belongs to me! :) Does that mean I'm a "solid choice" and a "classic" piece that will complement (but not overshadow) its partner? Hee, hee!

P.S. Just for kicks, can anyone identify the #7 color above?

It has been a while ... I had Frangipane, Marron Glace and Vert Sologne. As wierd as it seems that looks like Frangipane or Marron Glace with a huge influence of the kitchen light and camera flash! My guess is Frangipane since it is lighter. That really is bizarre - and I had not ever noticed because I was drawn to the terra cotta.

I'm actually a pretty brave decorator most often, but I think the fact that I'd already committed several thousand to my decorating scheme at the point of range change, made me a bit less brave. The room next to it has a chicken chandelier and gold walls so I can't be all umm chicken :oP

I didn't spend any time on that aubergene, but I can imagine that it would be absolutely gorgeous in the right kitchen, and given that you're in the early stage of design, you really could have fun with it. It for some reason reads modern to me (can you see it in a sleek SS kitchen with silver cabinets and white granite? gorgeous!) Some blown glass to match...yummy

I could be nuts, it might be a great piece in a traditional decor as well. I'm guessing that, given the style of your house, you're shooting towards old world or traditional in feel verses ultra modern? I don't remember the size of your kitchen from the plan, but if it's huge I can see that aubergene in an unfitted stone kitchen with black cabinets...etc.

I fell in love with my marmorino plaster as well early on, and it is going to be stunning with the black stove and granite. It would have had to change if I was going with red or yellow as well (it's a deep terracotta with a gold bend LOL). So much for finding the perfect stove after you've done half your shopping :)

If you haven't looked at venetian or marmorino plasters, you should :) Not a cheap finish by any means (and hard to find installers in my area so I have to do it) but a fabulous finish with a very rich feel. It would fit the style of your home soooo well! And let's see...they have almost 1000 colors to choose from...so aubergene or red would be easy to match :oP

Darling, you don't want a cornuefe in your kitchen...you have to have room for a big range in that house plan :oP You should do the cluny 1800 (71") or the sully :) Wouldn't warming cabinets on both sides be a dream!

I sure wish I had room for the 1800...we'd have had to lose the kitchen sink though oh and remove the window overlooking the lake LOL Maybe the next place will give me the space!

Chicken chandelier, igloochic, WOW I can't wait to see that! :) I just can't wait to see how everything turns out in your remodel, you've talked about so many beautiful things...

Never thought about the aubergine in a modern decor, but I guess it's because I never associated "Lacanche" with "modern" either! I just love the color and felt it would be fitting in a wine country setting...but the burgundy red is truly a perfect fit as well. I think the aubergine is to me what provence yellow was to you, in the way they fit in the "brave decorator" category! :)

Venetian plasters, we've looked into that and have one bid so far. It truly is beautiful and the only downside I see to plaster is that it can't be repaired in a small section (very, very, very difficult to match!) so you'd need to redo the entire wall in order to repair any damage correctly. Not that we're rough on our walls, but we do have one very playful, little-boyish dog who thinks it's loads of fun to toss around his bones and toys...and I don't know how delicate venetian plaster is, but we have dog toys for 100-lb. dogs and they're pretty solid! Maybe I'm overworrying (that's a word, right?) but I guess if you're brave enough to have it with a two-legged li'l boy, I should be fine with our four-legged li'l boy! :)

Oh, the Cluny 1800...WOWZA! I think it might be overpowering for the space we have dedicated for the "range" area. We're trying to center it in our kitchen and with a pass-through opening to our pantry and dining room on one side, having a 71" range would leave us only about a foot on one side. I guess that's why I feel the Cluny 1400 is a better size, being 55". We're planning on some pretty fancy stuff for the range surround and hood, with hidden spice racks in giant corbels, etc. so we do need the extra room on both sides of the range. Besides, I think it would be a dream just having one fabulous warming cabinet! :)

Just wanted to indulge myself in some eye candy here...

No matter what color you choose, I really don't think that you can go wrong. The Lacanche colors are all so deep, rich and creamy looking. I think that this range was the first decision that we made in our home build, even before we had plans drawn up! Good luck to you in your color decision dilemma!

Bobleilani just a little OT but you really should look at the venetian plaster. It's so perfect for your gorgeous home. It's actually stronger than a wall with paint and when you seal it with wax (I prefer an oil based commercial quality wax) it's indestructible, really. THe finish is so rich, and given that the home you're building is in a traditional setting, it would really enhance it.

If you do (or have done) a perfectly smooth finish (no trowel lines) you will need to redo an entire wall if there's damage, but if you do a more traditional finish with a smaller trowel allowing for the trowel lines, and you order a color that is readily available you won't have trouble feathering in a repair. I've done it :) We had a couch moved it that beat up the wall and you couldn't tell where after I fixed it.

I purchased mine from artsparx (in california). Their brands are all high quality from Italy, and they offer both VP and Marmorino (which is great for the bathroom and kitchen). They also sell the wax necessary for a strong surface (without wax it's still fabulous, but the wax is such a great protectant and it brings out the richness of the plaster finish).

The stuff isn't cheap...but at least your shipping wouldn't kill you. My total cost for about 1400 sq ft of wall space was $2,000 but sadly enough, $600 was shipping. (Sometimes it sucks to live in Alaska).

OK now back to that sully LOL (you're right, you want nice counter space on each side so the Cluny 1400 is probably best). I can't wait to see it in your home. How long until it's finished? (I can't remember if ground is broken yet?)

janieo, I have no worries for you getting back into cooking...with a beauty like that, I think you would quite easily be enticed. :)

igloochic, I'm not a mathematician by any means, but if 1400 sq. ft. of wall space is $2000, I can't even imagine how much it would be to do a 7680 sq. ft. home! YIKES! Better ask DH how much that one quote we got is...but if he hasn't mentioned it, maybe he already knows it's out of the question? Thanks for the info on the wax, I hadn't heard of that one, but if it means durability, I'm all for it! Perhaps we could squeeze in the great room/breakfast nook/kitchen to have venetian plaster in the budget...we'll see. Oh, nothing's changed so far...still haven't broken ground...if we don't soon, I will definitely be breaking something!

Not meaning to go further OT, but I just managed to pull myself away from some other eye candy from another forum. I think it must be a sign to go with burgundy red because I really seem to be drawn to this color!

1970 Mercedes Benz 280 SL, owned by leben in Stockholm, Sweden