Lacanche Ranges Part 45
kitchendetective
9 years ago
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HeatherInOR
7 years agolast modified: 7 years agoTwoBelles
7 years agoRelated Discussions
Lacanche 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 (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 MoreLacanche Ranges Part 42
Comments (1)Well...oops, I forgot to increment the title!...See MoreLacanche Ranges Part 42
Comments (104)I found lots of stuff on the web about using ammonia to clean the oven -- put a bowl or pot of ammonia into a heated (though currently off) oven, leave it overnight, and in the morning simply wipe all the crud out. I did use this trick for the oven shelves -- put the shelves in a black trash bag with a cup of ammonia and leave overnight, then rinse them clean in the morning.The oven shelves looked like *new* when I took them out and washed them off. I have no doubt ammonia would have worked like a charm in the oven as well, except that after 15 minutes I was sure that we were all going to be asphyxiated in the night by the ammonia fumes, so I took the bowl out. What I ended up using was basically baking soda and vinegar and water, mixed together. Yes, you get a fizzy mess when the baking soda and vinegar mix. Once that cooled down, I coated the entire inside of the oven with the goop, as much as I possibly could. I let it stand over night. The next morning, using a sponge (frequently washed out), I wiped out the entire inside of the oven. That oven looked pretty damn good after that. Yes, elbow grease was involved, but it smelled okay (and it was immediately obvious where I hadn't wiped, because it still had white streaks). In the future: I'm going to try to get on top of spills/messes earlier (I bought a mat for the bottom of the oven now), and I'm going to use the baking soda/vinegar trick. If you want things to be really easy and you don't mind a strong smell, the ammonia is amazing. Here is a link that might be useful: Baking soda and vinegar...See Moregardener2014
7 years agoJanice B
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7 years agolast modified: 7 years agoJanice B
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6 years agoTHE FRENCH BARN - Lacanche Canada
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