I don't think an "avid cook" would find either suitable. They are very pretty, but they focus on a more baking/stews/soups type of cooking than a would a more modern pro style range in which you can sear/stir fry and do all of the above. You should explore other types of ranges, or actually, your wife should. Unless you cook, you should pretty much just buy her what she wants. Within budgetary reason, of course. But, if you're considering French ranges, your budget isn't much of a concern. Take your wife to a showroom that has them setup and look at Wolf, Bluestar, Dacor, etc.

If she's currently using a Chambers ("The Range That Cooks With the Gas Turned Off!") she may well appreciate the features of the traditional AGA. Although I'd also look into a beauty like Marthavilla's modern AGA. Also, -- as another vintage stove user -- I'm betting she would prefer something with multiple ovens rather than one ginormous one, and a good selection of colors other than stainless steel. Check out the Bertazzoni and the Ilve Majestic, while you're at it.

PS: If I had to replace my 39.5" O'Keefe & Merritt right now and had the budget, I'd probably go for the Ilve Majestic.

You're all amazing with your input and suggestions. I really appreciate it, and you make it clear that there are some very different choices at the high end of ranges.

I'll just add in two more ranges for your consideration: Bluestar and Lacanche. Bluestar is a very powerful BTU range; Lacanche has the power and beauty, very special.

I personally own a Bertazzoni and love it, but it is not really considered a pro-range (BTUs not high enough).

Our Ilve Majestic was just installed and i must say that i'm completely in love... haven't actually cooked with it yet (still trying to finish construction), but it sure is beautiful.

Fwiw, we had a caterer friend over a few days ago and she was impressed by the burners.

Frank our budget was pretty much unlimited and we went with a Lacanche over Aga, la Cornue, Molteni, etc.

I'm wondering, given the two you're comparing...An Aga and a "la cornue" are you actually comparing a Cornue Fe verses a La cornue? Cornue Fe wears the La Cornue brand name but is comparable in price to an Aga, and actually the body is made by Aga.

Here's our quick run down on why we took one over the other, and why we will Lacanche again in our new old house.

If your wife is an oven cooker, either will do but Aga ovens, (traditional) are a special cooking system that once learned are hard to beat. The range though is always on, so you get some heat from it. If you're in Houston Texas that's gonna be a major issue on the negative side. If you're in Houston Alaska, not so much.

But the cook tops on an Aga traditional or the new ones do not compare with a Lacanche for BTU which we care about because we do a lot of stove top cooking, simmering, soups, (though aga does that well) we use our french top almost daily, lots of sauces, resting, and wok cooking at least once a week. To sautee asparagus with a beautiful basalmic and sliced garlic...An Aga cook top is not going to put out enough heat to make that well.

So then you compare the true french ranges, La cornue, Lacanche and Molteni (there are a few more but we'll stick with what I compared). Even with no budget price should be considered....La Corneau, 30grand, Molteni, 20 grand, and lacanche, ten to fifteen grand (but for a larger stove than either of the above). Comparing capacity, performance and taking the money into consideration we got a lot more bang for our buck with a Lacanche.

So think about what type of cooking is done when making this choice...if you're comparing a cornue fe with an aga....umm I'd get an aga :oP Just cuz I'm a knock off snob :oP and for the same money you get more from your aga.

After twelve years of cooking on a circa 1938 Chambers B (we felt like it was a beloved grandma in the kitchen and had a very, very hard time 'pulling the plug'), we've just made the switch to a new range (A 30" Wolf dual fuel). We also briefly considered all the gorgeous ranges you are considering. But in the end we made what we thought was the safer and more conservative choice with the DF Wolf. After cooking for years with no "bells and whistles" I actually did want some modern conveniences (great interior lights, glide racks, convection, proof mode, timer, precise temp setting, etc.) and I wanted a range with no personality or quirky temperament.

If your wife has been cooking on a Chambers she is probably used to powerful gas burners with an open flame. As you will see on the many posts on this forum and the appliance forum, there are pros and cons to each. For me, moving to sealed burners was the hardest adjustment so far. The 9,000 btu on my Chambers felt like a lot more power than the 15,000 on the Wolf. That said, the Wolf burners cook great. And I'm able to truly simmer for the first time in years. (Our Chambers burners were basically either full-throttle 'on' or 'off'). But cooking on sealed has a different feel and takes some getting used to.

As for the new oven, the 30" oven feels huge compared to the Chambers (although there was never a problem getting the turkey cooked in the Chambers). And the quality of baking in the new electric oven (ditto broiling) has far exceeded my expectations. I always wondered if convention cooking was hype and now I'm convinced it is the greatest thing.

So in addition to the all-important question of looks, make sure that your family has thought through the big open vs sealed burner and gas oven vs. electric questions. Despite the small oven, an ill-conceived top of range broiler, only three burners, a funky thermostat and oven racks that shrieked and an oven door that groaned, the Chambers was a very impressive and beloved machine -- the Rolls Royce of stoves in the 1930s and 1940s. So she deserves to be replaced by an equally impressive machine. Best wishes on your decision and keep us posted on how your wife loves her new range.

Another vote for Lacanche....

Here's ours:

Here is a link that might be useful: Lacanche French Blue

Does your wife love her chambers stobe? If so, have you thought about having the Chambers reconditioned? Lydia Shire (a famous Boston chef/restaurant owner) just did a piece on a local home show where she talked about how she had hers reconditioned and loves it. If youthink she wants a chamge I'd suggest contacting Eurostoves and telling them what and how she likes to cook, what she cares about (looks, BTUs, etc) and they can probably help you find the right fit. Hope that helps!

Frankie, in part because of this thread, as well as some others of late, I started a thread of my own today that provides some detailed info about the Aga family of ranges and cookers. You can check it out at the link below.

Here is a link that might be useful: Thread on