Reviving this old thread since there really aren't a lot of user reviews on cornufe. I’ve been using for about a month and I love mine. Range is powerful and simmer is great for the most part. Oven cooks well and the range in general is beautiful. One thing I wish I’d checked: the oven comes with one normal rack, one telescopic rack, and one rack that is only designed to fit a cornufe broil pan or cookie sheet. The cookie sheet hollow rack is annoying since a normal rack would be more useful ( you can always put a cookie sheet or broil pan on top of a normal rack). the telescoping rack is great EXCEPT it’s really difficult to move it from one level to another. I’ve been practicing and it still takes me 10 minutes. My Miele oven telescoping rack can be moved quite easily in about 10 seconds. Anyone else have one and learned the trick?

I used two different gas Aga's will living in England for a few years. In the first house, there was nothing other than the Aga for cooking, so it had to stay on all year long. Even with the temperate English weather, it made the entire kitchen and areas surrounding the kitchen very hot during the warmer months. In the second house, I had a separate oven and hob (range top), and I was advised to turn the Aga off during the warmer months. This is however,not recommended here in the USA. The Aga representative I spoke with here, said it will cause the unit to rust. I live in Michigan and although it would be wonderful for our winters, it just gets too hot here to consider leaving it on all year long. After adjusting to the differences of the Aga, two large burners and small ovens, I came to love it. It is a solid piece of equipment. The ovens though smaller, cook foods beautifully. And it could hold everything I cooked for my family of six plus guests even on the my biggest cooking day. The two burners are large and can hold several pots at once. They are set at two temperatures, boiling and simmer. I never found this to be an issue. It was great being able to put a pot of water on and have it at rolling boil within a few minutes. The top of the unit (actually the whole unit) is extremely warm/hot so butter, etc. could be melted in a bowl just on the top. I seriously considered the Aga Legacy, but after seeing it in person and reading many reviews about it, I decided it wasn't what I was looking for in a range. I also considered the La Cornufe CornuFe' but I learned it was owned by Aga Rangemaster. I have seen it in person a few times and it just doesn't impress me. Neither the Legacy or the CornuFe' felt as solid as the original AGA. I have decided on the Lacanche range, most likely the Cluny 1400. I like that can configure the ovens and stove top to my specifications. And I believe the small ovens will work similarly to those of the 4 oven, gas Aga. I used the warming oven in the Aga to make many slow cooked meals and I plan to do the same with the warming cupboard on the Lacanche. I have also read reviews on this range going back years and it is extremely well reviewed by most everyone who owns it. I found many of the older reviews are under blogspot just by searching by Lacanche. Good luck with decision!

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

grlwprls, Thank you so much for the comprehensive review! I will admit that while I try to be a big baker (cakes, pastry and breads) I work 60-80 hour weeks and can only really cook on the weekends. Looks are probably more important to me than top performance - my husband often complains I elevate form over function. As far as Thanksgiving, we not only are not big bird people, we aren't even really bird people. I generally order out for a smoked turkey if we host, which has only been once (my grandmother still wants to do it and unfortunately we live pretty far from them so we travel for holidays anyway). In addition, I'm not a vegetarian officially but I don't eat much meat and if my husband wants a steak he wants a grill. I have never had a broiler so I don't know that I would miss one. I'll try to find a live version of something with one and try it out. But again, I'm much more of a baker than a cook, and while my husband cooks, he's a stovetop kind of guy. The pizza thing is the only thing I could see being an issue, we do occasionally pop those in the oven. We did look at the 48" Bertazzoni Pro, but no one here has one in a showroom and given my experience with the Lacanche (loving it in photos, not so much in person), it makes me nervous buying it sight unseen. I'm starting to think we may as well flip a coin. If we got the Berta I'd have room in the budget for a separate electric oven if we went all-gas there, so that might be the most functional option. My only hangup is whether it looks too modern. I much prefer it to my husband's choices, though! Suzanne, that was definitely a reaction to seeing people rave about an appliance and then find out later in the post that it was still boxed up in the garage! I am definitely interested in issues people have had with things to decide if it's an issue I can live with. I.e., I'm willing to deal with things that are a pain to clean (we don't have kids and probably never will), but not an oven that has horrendous hotspots. If this process has taught me anything, it's that it's a matter of knowing what tradeoffs you'll need to make and whether you can live with them, because every brand seems to have its quirks!