Dear Gardenwebbers, I haven't posted in a while but have been following every single word you have all typed-I've turning into a stove stalker ROFLOL! Of all the threads I've read over the past year regarding stoves, this is the only one whose posters have actually taken the time to break down the decision-making into the critical components. Not just reviews or opinion, but usage, wear, cost, BTUs, options,even the way the stove sticks out from the walls and integrates into the space. Well done!!You have no idea how helpful you've been! I still haven't made a decision, but I'm inching closer. Like a few of you, I took a step back and asked what I really needed/had to have. One of you rightly pointed out that deciding whether one is a stove top or oven cooker could help out. My ovens are super important to me, and have been the big sticking point in my choices (more on that in a minute) but I do most of my cooking on the stovetop.I REALLY want a coup de feu.If I pick the two burner one coup combination offered by Molteni or Gullo, I'll have to really up my cooking game and plan a bit more ahead (you have to allow the plaque to come to temperature to really use it effectively. So I was concerned I wouldn't have enough "regular" burners.But then, like you all advised, I took a step back and paid attention to what I was really doing "most" days-turns out I'm usually only turning on two burners anyway. When i move to more burners, that's when I could use a million more, so the coup definitely could work out then. I'm still kind of intimidated by it-the Molteni and the others I'm considering are very powerful, but I think that's just lack of self confidence. Burner strength/BTU's were very important to me as well. I currently have an old Wolf Gourmet line-they were better made than the current offering, heavier and more powerful.The max burner is 18K, but it loses power when the other ones are turned on, and then I can't get that nice carmelized sear on the food. I love the oven though. It's gas with a broiler and a (very noisy) convection fan, and sticky racks. Don't love the noise and the stick, but the size is pretty good, and it works well. All the units I'm considering are more powerful, but some more than others.Like everyone has noted, the ovens seem to be what pose the most dilemmas. I worry about cleanability. My current stove is a PITA to clean.The Rorgue has a neat water bath under the burners to rinse out spills-cool!It's also the least expensive of my three choices (So far. Am waiting on the cost of the UL listing fee, plus I have to add in taxes and VAT) but I can have every little gadget I had lusted for(of course, I'm now really rethinking everything). But it's the least pretty/french range looking of the batch. It does come in colors though. I'm nervous that if i select a range with two ovens that I won't be able to use them for what I occasionally need-larger sheets and pans, so I'm really leaning towards one gas oven in the range, and a Miele Masterchef 30" in the wall, which is 6" bigger than my current oven (I have a few pans that I really have to grease up the sides of the oven to squeeze in). I'm going to a Gaggenau cooking demo at Purcell-Murray this weekend and check out their ovens too. Anybody have some feedback on those? I'm also considering getting a smaller range and adding in two induction burners into the counter for quickie cooking for the kids (I have five). I could have had them built into a bespoke range, but the electric components have to be kept far away from a high heat source, which screwed up the size of the unit massively Our quotes from the contractors are coming-scary! I just wanted to thank everyone for all the input-every single comment has been so helpful. Oh, on a side note, there's a ROCKIN' Morice stove for sale that I found on the internet. It's not the right color for em (it's blue and silver) but maybe it would work out for you. It's got 3/4 burners (one is a single grate but with two burners under it-is that one or two?LOL) and a coup de feu. The oven is electric. I've (hopefully!) included the link. Parts are still available for the Morices. If it had been a different color, I would have jumped on it-great price. well, I'll be continuing to follow everybody's stove progress, and hope to have a stove too. Soon... Here is a link that might be useful: Sea Sales Morice cooker

If it helps any, there's a 30 minute keep warm setting on the microwave drawer. Great as the warming cabinet is, I'm beginning to think it's a bit of new-toy-itis. You keep saying "I want two ovens". I think that means you want two ovens. More than anything else, you want two ovens. So get two ovens and go with the Cluny. For the convenience of others looking in the oven in the specs for the Cluny are: Gas oven : Enameled sheet metal. Dimensions W x H x D : 400 mm (15 3/4") x 305 mm (12") x 460 mm (18 1/8"). Four shelf positions with 58 mm (2 1/4") spacing, 55 liters / 1.94 ft3. Heating is provided by a thermostatically controlled burner with electric ignition and a thermocouple safety cut-off. Heat output : 13,500 BTU/Hr Static electric oven with broiler (option) : Same dimensions as gas oven. Thermostatically controlled roof and base heating elements with thermostat safety cut-off. Power Rating: 2700 W, 240 VAC Electric convection oven with broiler (option) : Heating is provided by a circular heating element surrounding a reaction fan. Dimensions W x H x D : 400 mm (15 3/4") x 305 mm (12") x 405 mm (15 15/16"). The roof heating element is only used when broiling. Thermostatically controlled heating element with thermostat safety cut-off. Power Rating: 2900 W, 240 VAC The oven specs for Volnay are: Gas oven : Enamelled sheet metal. Dimensions W x H x D : 530 mm (20.8ÂÂ) x 305 mm (12ÂÂ) x 460 mm (18.1ÂÂ). 4 shelf level with 62 mm spacing, 62 liters / 2.18 ft3. Heating provided by thermostatically controlled burner, thermocouple safety cut-outs. Electrical ignition. Power supply : 120 / 240 VAC 60Hz. Static electric oven (option) : Same dimensions as gas oven. Thermostatically controlled roof and base heating elements, safety cut-out by safety thermostat. Rating : 3400 W  Power supply : 240 Volts 60Hz. Ventilated electric oven (option) Heating provided by two circular heating elements each surrounding a reaction-type fan. Dimensions W x H x D : 530 mm (20.8ÂÂ) x 305 mm (12ÂÂ) x 405 mm (15.9ÂÂ). This can optionally be fitted with an electric. Thermostatically controlled heating elements, safety cut-out by safety thermostat. Rating : 3700 W  Power supply : 240 Volts 60Hz. Plate warmer cabinet (option) Plate warmer-insulated stainless internal lining (AISI 304). Heating provided by 950 W heating element underneath base. Controlled by thermostat selector switch, 30 to 110 °C. Capacity : 72 plates, à 240 mm (9.5ÂÂ). Dimensions W x H x D : 325 mm (12.8ÂÂ) x 490 mm (19.3ÂÂ) x 530 mm (20.8ÂÂ). 5 shelf level with 68 mm (2.8ÂÂ). Rating : 1030 W  Power supply : 240 Volts 60Hz

Sounds like you have thought out aspects of your cooking and are on the right track. Your choices sound great. If you have a pantry you can always put a small mw in there if you need it. That being said, I still have a hard time at the thought of giving up a mw completely and am installing a mw drawer as well as the larger cso Miele oven and a wall oven. (I envy you your lacanche though) I like the idea of the miele cso as I like the convenience of the plumbed model and know that I will love the ease of the directions and programming. Someone here mentioned that with the smaller model you can't fit multiple racks of taller items in the smaller ones. so I felt this is a good area to splurge and go larger. As to your comment about enjoying cooking more in a beautiful, convenient space that is indeed very true. The kitchen that I am planning a renovation has such limited counter/prep space, limited storage space and a crappy oven. It is so frustrating to cook in it that I HATE cooking now. Cooking in that kitchen is like trying to build a house with a nail file and a pair of scissors. I just came back to my "real" kitchen in my other home and it is such a different experience to cook when you have the space, well thought out cooking zones and good appliances. My only other advice is to think about how you cook and the steps taken between areas. I divided my kitchen up into zones and it is so efficient. I have general everyday prep with frig, mw, speed oven, cooktop, clean up,, trash and dw and storage all within a few steps near a casual eating area. Then I have a baking zone, for storage and prep of all things baking related near the ovens, a wrapping and food storage container zone, pantry storage, entertaining zone ;entertaining clean up with an additional dw, tras and sink and storage for those dinner services and flatware services there and so on. (Hope that makes sense. )

That brings back confusing memories from when I learned how to cook and bake as a kid. I remember reading recipes that said things like "preheat gas oven at level 4". Hmm?!? What does that even mean? Of course, it didn't help at all, that my family didn't even own any gas appliances at the time. I am sure, if you learned cooking this way, it all makes sense. But I never got the hang of it. So much easier, if the recipe mentions actual temperatures. For all the idiosyncrasies with how recipes are written in the US (who in the world thought volume measurements were a good idea?), that's one thing they got right. And appliance manufacturers fortunately followed this lead. I can't remember ever seeing an oven in the US that didn't mention actual temperatures on the dial. https://en.wikipedia.org/wiki/Gas_Mark