If you've fallen in love with that whimpy burgundy red picture above, you will swoon over the real lacanche burgundy red. It's rich and deep like a wonderful cabernet red. Really it's aptly named. I was going to purchase a black molteni stove, so I purchased vulcan gold granite (which is a huge black, white and gold swirl of color...fabulous, but the drama demands that it's the first thought in any color choice). 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!

It's great to read the messages from those of you who are using your Lacanches. My Cluny, in French Blue with the traditional top, is on its way to my kitchen. I can't wait to see it installed (along with the counters, cabinets, floor, etc.) I spent many hours debating the Traditional vs. Classique. We went for the Traditional for a variety of reasons. Four burners is more than enough for us. I can count on one hand the number of times I've ever had all four burners going at once, and the 15k burner will have plenty of power for us. Since we don't need five burners, we thought why not go with something that functions differently than a regular burner? My husband is excited to experiment with it and learn how to cook on it. The French Top throws off a good amount of heat, and since we are in Massachusetts that will come in handy. There are only two months a year when the heat doesn't come on in our house - July and August. Even June and September have some cool days. I can see where if you live in a warmer climate it would be a problem, but in chilly New England it will be great.

So Finally everyone, I have cooked on my Lacanche! It did not change my life by itself but having my house in Italy might. Might first impression and this relates directly to our new member cheril27, "If you buy professional equipment, you will make a professional mess!" I missed Luis and Raul as I cleaned the spattered olive oil off everthing. The stove is very to clean and did not mind it. In the outskirts where we are. we use bottled gas and the range made funny buzzing sounds like the sound effects they use when dipicting buzz bombs over London. The flames where very hot. I could only simmer on the smallest flame. I really like the simmer cabinet. It is a super crock pot and will be a great help when I do a formal 6-7 course dinner. I bought a plancha (flat griddle) and I love it. Besides the French toast and hash brown thing, it will double as a French top when I need it. The hood by fornair is fantastic. Really pulls the air up and out with great light. In Italy it is law that there be thermocouples to stop the gas if there is no flame. Why not here in the US? On my range if the flame goes out the gas is shut off. Makes sense no? According to French Ranges this is not available here. I love the range with no qualms at all. I am yet another one who sight unseen spent more money than I should have by far and I am walking away content with my purchase. My favorite thing? The maroon glace. The kitchen just would not have had the same finess without it. Here are two shots of the nearly completed kitchen. It still need some warming up but I'm happy.

We have a Sully 2200 in Graphite with a mix of copper and SS trim. I absolutely love it! We have the in-range steamer, power burner, mix of smaller gas burners and the induction unit. I was DEAD SET on getting a double plancha, which Victoria wisely counseled me against. In the end, I keep a cast iron griddle plate on it most of the time and can add a second griddle plate when needed. However, I rarely use both at the same time. I LOVE both the steamer and the induction units. I can't imagine not having them; they are used regularly, although the steamer was a bit of a learning curve. I have one gas and one electric oven, plus the warming cupboard. Also would not want to be without that guy.....not only for daily warming, but it is a fabulous braising beast! I use my steamer for many things, from sous vide-ish cooking to steaming rice to chafing dish for a serving buffet. Things I worried/debated about prior to purchase, but shouldn't have: Oven size: has not one time been a problem, and I have cooked for large crowds. I really enjoy having both gas & electric; I find it suits my cooking style. Also, it is important to note that everything cooks quickly....maybe due to the smaller space? Copper finish: It has worn very well. If I were doing it over, I probably would go with unlaquered brass. I just like it better for the sink area (where I currently have lacquered copper, as well). Service: we live in a major metropolis, but I still had concerns about how we would get service. It has been a non-issue. I had a couple of questions when I first got the unit, which Brian answered quickly. And we haven't had any service needs in the first year+ of owning the piece. I wouldn't hesitate to purchase another LaCanche. The beauty of it still makes me still and as far as cooking....absolutely love mine! Feel free to PM with specific questions and I'll do my best to answer!