Lacanche Ranges part 39
Jean Popowitz
15 years ago
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clinresga
15 years agopirula
15 years agoRelated Discussions
Lacanche Ranges part 36
Comments (151)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!...See MoreLacanche Ranges Part 44
Comments (150)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....See MoreLacanche Ranges Part 37
Comments (150)Our 9 month build became a 2 year project. Sigh. Why do we think we will always be the exception? I suspect we are all pretty particular about our projects-a reason we love this range. And I do love my range, my new house, my new kitchen. To those in process, you do eventually 'forget' the painful times. Joeboldt post was terrific. Covered many things I would consider important. Including the oven light-I keep a flashlight in the drawer beside the stove! I love the efficent size of my Cluny ovens and quickly adjusted to smaller cookie sheets. I bake a batch each week, and now bake fewer at a time. We are only 2 at home, but entertain frequently. I no longer need dozens in pantry. We prefer smaller turkeys. We usually cook two at a time. Eleven pounders are great. We like to do one in the bbq and one in the oven. Had an excellent Emeril brine this yr that made a heck of mess in the oven. I like a clean oven, but am not as obsessive as I was in the beginning. I appreciate the tip on the parchment with the pizza-hate the cornmeal mess, too.I cook with a lot of parchment, special order, cut to size for my cookie sheets. Hadn't thought to remove it part way through and feared the high heat so will try that. Did pizzas on the bbq during the summer and it was fun. Thanks for the reminder of the tech link. I have had burners that could use an adjustment-I have adjusted instead and love usuing my simmer plate during the winter-would be nice to adjust a burner lower for summer tho'. Hope everyone has a wonderful Holiday season-this site was a great benefit to me during my long wait. I found it took about 6 months to get really comfortable in my new house and kitchen and today cannot think of anything I would change. Such a trauma to get there-and can't remember the things that didn't work out and those I had to eliminate. Enjoy-the food prep is such a special part of the season. Gives us great joy to share the experience with others....See MoreLacanche Ranges part 37
Comments (7)Oh I did miss a question. Bobolini, (I know I butchered that poster name LOL) The $2000 included QUITE a bit of shipping, around half of the cost. The company is out of California, so you'd be WAY off better there! I actually got one room plastered a couple of weeks ago and it's gorgeous. Worth every penny, even with rediculous shipping costs (normal in Alaska). Heh heh did you buy the red car? I'm torn between a brick colored Aga or a Black on in our rental now (we're doing a second home since ours isn't done LOL) and probably because you inspired me to have a red range. I'd do a Lacanche in a heartbeat, but I have to cut some costs somewhere. I did try to buy one off Craigs list (what a bargain it was!) but they sold it before I could snap it up :( On the Molteni. I did look at one in person and it is lovely. Price wasn't the deciding factor, though it is approximately twice the price of the Lacanche when all was said and done. What killed the deal was the place that I would have had to purchase from. I pre-arranged for an appointment to see the Molteni, asking to have all documentation available, including option pricing, etc., and then flew down to Seattle and drove to Portland with baby and a grandma in tow so I could chat with these folks. When I arrived, they didn't even know what the molteni cost, let alone the options, and they didn't know that the options I wanted existed. They had NOTHING ready for me to see, and the sales person didn't know much about Molteni, nor had he done his homework. He tried to sell me a Viking instead. I could have purchased that piece of goober in Alaska if I was that stupid. I figured if that was the sales approach, the service approach would be worse, so I didn't buy. I also looked at LaCornue (a real one, not the Fe) and have to say that the Molteni was prettier :) and starts about $15000 less in price. The Molteni isn't as much seen in the consumer market in America and Europe. They're everybit as good or better than La Cornue but because they're trying to break into the consumer market their prices are quite a bit better than La Cornue now, but that will change. I was willing to deal with the detractions of the molteni to have one. The configurations for anything under 60" don't allow for as much oven space as a Lacanche would have although the burner options are better. It's also an amazing piece of equiptment, and very unique. When I buy a Molteni (I will) it will need to be a unit over 60" so I'd get a couple of ovens. Connie, My Cluny 1400 is sitting in my kitchen and I was peeved to find it full of sawdust last weekend. I was able to wipe it down and then a soft vacuumm (I can never spell that) to clean it entirely. I then wrapped it better in plastic. I did this with the gas NOT hooked up of course, and it's now as clean as when it came to me so I think you can do the same if you need to. And what color is that lovely Cluny ?????? Mine's black and it's gorgeous and I just visit it on the site so I can touch it LOL Someday we may cook!...See Moreclinresga
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