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?

The copper on AC may be thin, but wouldn't it still be somewhat better than just all aluminum? I'm not so much interested in the speed as the conductivy throught the pan. I cook on electric and am trying to decide on a frying pan. I was going to go with the Atlantis till I read some guys review on Amazon about his copper core heating better on his electric than ss/alum because the aluminum didn't heat all the way to the edge if he was on a smaller burner. I've been looking the copper lines but the bronze handles get really hot, the cast iron handles are way too heavy. Mauvel has a new line with 2mm copper (people say 1.6 is not enough and their 2.5 only has cast iron) that has stainless steel handles. Its about 285? more? Would I notice 100.00 worth of difference?

I have used low and mid range and then Dh bought Mauviel for my Christmas present. Talk about scared! Those pots just demanded, it seemed, that I cook like a chef. We got to know one another and I respect the pan. And, I love them! They perform consistently well and look terrific when all shined up. The handles can be a bit wonky. All Clad has a bit better balance in my hand which is a size 5-6 glove size. I also have some All Clad that I would not dispense with and use a lot. I have a Le Creuset 9" frying pan, and a dutch oven - love, love the range top to oven to oven to stove top to table dance the Le Creuset allows. Staub, Le Creuset ..you will have to experiment. What ever you do....buy with lids whenever you can. Boiling pots come with lids usually but fry pans don't...but you need lids eventually. -remember to purchase a roaster - that has a grill so whatever you are cooking sits off the pan so it can cook all round, and you can remove the grill if you want the chicken to sit on the pan. A little sauce pot or some such size as that for late night hot coco instead of hauling out a 1 o2 Quart. All Clad .5 butter warmer works. -get a bamboo steamer - you can buy prewrapped "skins" and make your own dumplings. - get a big/petite frying pan both cast iron and other like all clad, Mauviel, get a mesh cover to cover anything you may be frying like sauges, get all glass storage - stay away from BPA plastic. You can get all glass storage containers that can go in the microwave and the oven - but make sure it can go on the both top or bottom of the Dishwasher - I bought some and they can only go on the top and its a pain, -chose a brand like Roselie, William and Sonoma and buy you basic whisk, spatula, etc. but feel the heft and turn of the tools in YOUR hand and see what feels good to you. don't get an asparagas cooker - you can use your frying pan with a bit of water and salt and braise them and then drain off the water, add some olive oil and saute them with a splash of balsamic ving. salt pepper to taste and you are good to go. a French skillet, a saucier and a stock pot with or without it's own strainer. Get a little Fondue set - its a great way to get your kids to try different foods. They love to dip and will dip and try just about anything plus it is just a fun family dinner to have on a Sunday night. YOu can melt some mild cheese, steam a few veggies, bread, bits of left over meat or roast chicken. and I would purchase the lovely and useful up to the elbow AGA oven mitts for those times you have a lasgna - you can get a lasgna tray with a lid from All Clad. If you have a Home Goods, TJ Max, etc. where you live, pop in and sometimes they have All Clad on sale. You will only find Mauviel at Sur La Tab - specialty stores or online. Try a few pieces and see what you like - most cooks have their favorites found over time and mix and match. You got this!

Having moved from 18 years of all-electric coil cooking to gas a year and a half ago, I have an observation on disk versus ply that is different from others. Most of my pans are All-Clad stainless, as I also have an induction top so I want most of my pans to work on both the induction and gas. However, I have a few pieces of other stuff, some all-aluminum, and a couple of pieces of disk-bottom cookware. In my experience, disk-bottomed cookware is great on electric, as all the heat enters the pan through the bottom. The pan's thick bottom distributed the heat well across the bottom, better than with the All-clad, which is thinner. However, I had problems using the disk-bottomed cookware on my gas range. The gas burner sends a lot of heat up the side of the pan, which caused the area just above the disk to become much hotter than the rest of the pan, and caused things to burn. It is obviously fine for boiling water, but then plain think alumnum would work better because of increased conductivity. The tri-ply All-Clad does much better on gas, as the laminations are all-around the pot, preventing hot spots. So, in my opinion, in general, thick disk-bottom pans are best on electric heat sources for even distribution, but ply cookware works better on gas, to prevent hot spots from forming at or near the disk-pan joint.