Hi Mrs. Bridges:

I have the traditional simmerplate you describe on my Cluny. I'm not sure what you mean by hotspots, but have found it works great. It's a heavy peice of cast iron so that the heat is distributed evenly in the spot under the burner and diminishes as you move toward the edges so that you can achieve whatever level of simmering you want.

I have the chrome knobs but can tell you I've never notice any heat on them.

Hope this helps.

ditto what bake sale said, the top works fine. It is, of course, hotter under the burner. That is kind of the idea. You can move pots around based upon what temperature you want.

I have brass knobs. We cooked a belated thanksgiving meal last Sunday that involved all burners and both ovens for several hours. I would call them warm, but not dangerously so. That would be more a function of the oven being on than the burners themselves.

The traditional top works terrifically. Naturally it is hotter at the center and cooler at the edges, that's the whole point, and you place pots accordingly whether you need high heat for some and low for others. During parties the French top gets alot of heavy use. Turns my five burner into the equivalent of a nine or ten burner, depending on the pots.

My brass knobs never get hot. Or at least, not warm enough for me ever to have noticed.

Ivette

I also have the traditional top...ditto what the above posters say.

I have the brass knobs, too. They've been warm to the touch, but not hot. I've experienced what joeboldt says...more a function of having the oven on vs the burners.

Good luck!

(HI Ivette!!!)

The only thing I can think of regarding the knobs getting hot....the first time I used the broiler in my Cormatin I left the oven door cracked open (that's the only way I had ever used a broiler before!)--and of course the knobs on the front of the stove got VERY hot! But that was definitely user error on my part--the instruction manual says all over the place to close the oven door when broiling. I've adjusted. :)

Thanks to all of you for the quick answers! I heard these things from someone in GB who had traded hers for a Falcon. She did say the hot knob problem happened when the oven was on,she said they get boiling hot and you must use a potholder to turn them.
Now, do any of you want to advise on getting both ovens gas or one of each? I have always preferred prefer to roast and bake in a gas oven and believe it to be moister. But I have been reading that bakers prefer electric as it's a more even heat.
thanks for the help. I have about a week more to make a decision.

I have one of each and I appreciate having both. I use my ovens as you describe (roasting/baking in gas; all other in electric). I have the convection/electric oven. This oven is all-time convection. You can't go back and forth between whether you want convection or just conventional. I bake cookies in that oven. As to the Cluny oven sizes, I've heard people say the convection electric oven is too small for their cookie sheets and they've had to find new sheets. The fan cuts some depth off. I have the Sully convection, so I don't feel the difference. If I bought another Lacanche, I would not order a convection again. I don't use it as much as I did when the kids were younger. If I needed an oven where I could do major convection baking, I'd just find a spot to put a single convection oven and stick with the Cluny or Sully. Just my 2 cents!

Only the electric ovens have broilers. We seldom used the broiler in our old GE gas range and, as my caterer boss pointed out, everything we did use the broiler for could be done just as well in a toaster oven. We specified a gas oven for our Cormatin and haven't regretted doing so.

I run the gas oven at 500F for extended periods when I mass produce pizzas. The brass knobs get warm, but not uncomfortably so.

msbridges: I recently added a few paragraphs about my Cluny after two years of use. You may find it useful. It is in part 37.

Joe

Here is a link that might be useful: lacanache part 37

I have one of each and am glad I do. It is true that only the electric ovens have broilers, so if that's important to you it's a consideration. I didn't get the convection feature because I knew I'd never use it. Even with that, I had to go out and get smaller cookie sheets. No biggie, I was due for some new ones anyway. Everything else I own, including my roasting pan, has fit just fine and dandy, if a bit snuggly at times, in the Cluny ovens. I also prefer the gas oven for meats, roasts, etc. And my MIL prefers the gas when she makes her famous apple pies. Yes! We had a taste test!!! MMMMMmmmmmMMMMM....

Hi Deb!!!

Ivette

Welcome to the Lacanche family :) Aren't they lovely :)

I have one electric and one gas in our Cluny 1400. I wanted the broiler feature (to avoid having a toaster oven) so that was the deciding feature on what to choose for us. I also think on resale it won't hurt to have one of each. Some people care (I don't) but since it's normally an upcharge, it's often something people toute as important when selling. Frankly if they get any Cluny with the new house they should be happy :oP