LP Range (duel fuel?) Lacanche, Bertrazzoni, Blue Star...?
denagerb
8 years ago
Featured Answer
Comments (12)
Joe Henderson
8 years agodenagerb
8 years agoRelated Discussions
Lacanche, Cornufé or Berta range w/ Bosch or DCS wall oven?
Comments (81)Dear Gardenwebbers, I haven't posted in a while but have been following every single word you have all typed-I've turning into a stove stalker ROFLOL! Of all the threads I've read over the past year regarding stoves, this is the only one whose posters have actually taken the time to break down the decision-making into the critical components. Not just reviews or opinion, but usage, wear, cost, BTUs, options,even the way the stove sticks out from the walls and integrates into the space. Well done!!You have no idea how helpful you've been! I still haven't made a decision, but I'm inching closer. Like a few of you, I took a step back and asked what I really needed/had to have. One of you rightly pointed out that deciding whether one is a stove top or oven cooker could help out. My ovens are super important to me, and have been the big sticking point in my choices (more on that in a minute) but I do most of my cooking on the stovetop.I REALLY want a coup de feu.If I pick the two burner one coup combination offered by Molteni or Gullo, I'll have to really up my cooking game and plan a bit more ahead (you have to allow the plaque to come to temperature to really use it effectively. So I was concerned I wouldn't have enough "regular" burners.But then, like you all advised, I took a step back and paid attention to what I was really doing "most" days-turns out I'm usually only turning on two burners anyway. When i move to more burners, that's when I could use a million more, so the coup definitely could work out then. I'm still kind of intimidated by it-the Molteni and the others I'm considering are very powerful, but I think that's just lack of self confidence. Burner strength/BTU's were very important to me as well. I currently have an old Wolf Gourmet line-they were better made than the current offering, heavier and more powerful.The max burner is 18K, but it loses power when the other ones are turned on, and then I can't get that nice carmelized sear on the food. I love the oven though. It's gas with a broiler and a (very noisy) convection fan, and sticky racks. Don't love the noise and the stick, but the size is pretty good, and it works well. All the units I'm considering are more powerful, but some more than others.Like everyone has noted, the ovens seem to be what pose the most dilemmas. I worry about cleanability. My current stove is a PITA to clean.The Rorgue has a neat water bath under the burners to rinse out spills-cool!It's also the least expensive of my three choices (So far. Am waiting on the cost of the UL listing fee, plus I have to add in taxes and VAT) but I can have every little gadget I had lusted for(of course, I'm now really rethinking everything). But it's the least pretty/french range looking of the batch. It does come in colors though. I'm nervous that if i select a range with two ovens that I won't be able to use them for what I occasionally need-larger sheets and pans, so I'm really leaning towards one gas oven in the range, and a Miele Masterchef 30" in the wall, which is 6" bigger than my current oven (I have a few pans that I really have to grease up the sides of the oven to squeeze in). I'm going to a Gaggenau cooking demo at Purcell-Murray this weekend and check out their ovens too. Anybody have some feedback on those? I'm also considering getting a smaller range and adding in two induction burners into the counter for quickie cooking for the kids (I have five). I could have had them built into a bespoke range, but the electric components have to be kept far away from a high heat source, which screwed up the size of the unit massively Our quotes from the contractors are coming-scary! I just wanted to thank everyone for all the input-every single comment has been so helpful. Oh, on a side note, there's a ROCKIN' Morice stove for sale that I found on the internet. It's not the right color for em (it's blue and silver) but maybe it would work out for you. It's got 3/4 burners (one is a single grate but with two burners under it-is that one or two?LOL) and a coup de feu. The oven is electric. I've (hopefully!) included the link. Parts are still available for the Morices. If it had been a different color, I would have jumped on it-great price. well, I'll be continuing to follow everybody's stove progress, and hope to have a stove too. Soon... Here is a link that might be useful: Sea Sales Morice cooker...See MoreFit and finish, Wolf and BlueStar -- specifics, please
Comments (45)My arguments were not against Bluestar. My reaction was to the claims and to the reasoning/marketing/promo when a poster asked for specific points of comparison between 2 ranges. I won't have an opinion until I test it myself, side by side with the others -- and it will happen early in the summer. I do know is that heat distribution has a lot to do with the configuration of the burner, the number of gas jets and their relationship to pan size. No one mentions the distance between the top of the grate and the surface of the burner or any degree of adjustability on those -- all of which could affect heat distribution as well. Clearly the star shape of the BS burners puts a higher percentage of the underside of a pan in contact with heat than, say a burner with a single ring of jets. For me, sealed/open burners is more of a cleaning issue though it certainly affects the height of the burner. But in theory, if a sealed burner were well configured, the heat distribution should be excellent. As good? Let's see. I've seen Trevor's very admirable videos which come with his conclusions. To be fair, they may be perfectly valid and correct. However, it's undeniable that he has a vested interest in those conclusions. I have no problem with that and I totally applaud and admire his willingness to do objective side-by-side testing of the various ranges in his school where several are available and anything needed can be called in. However, what did come out of the discussion was the issue of the oven as a significant component of the range. Otherwise, we're just talking about rangetops. Meanwhile, I love that all the Bluestar and Wolf folks are coming out for their pianos. Passion is a wonderful quality in life. Your infrared photos are super and movajean's photos yesterday were a hoot. Made me think: more please!...See MoreRange : Expertise Requested
Comments (15)What about a 30" range with another 24" oven elsewhere? That way you'd get the two ovens (although you'd end up with only 4 burners instead of six). When I really think about it, I can only remember of one or two occasions when I've used >4 burners at a time in the past 18 months and I cook at least two meals a day consistently. Or could you do a 36" rangetop with stacked double ovens elsewhere? I have the 36" Wolf AG range and am very pleased with it. Like you, my top 2 contenders were Bluestar and Wolf. I finally decided I liked the identical burner configuration and look of the Wolf better but then I didn't need 22K burners and was leery of the 100% cast iron top. I am very particular in my kitchen (someone might say O/C), taking my rangetop apart to clean after heavy cooking sessions, and I didn't think I'd want to be taking apart all the heavy cast iron on the Bluestar for daily cleaning. I'm not hugely fond of "patina" although I admire those who are. I do really like that the Wolf's semi-open burners are all the same in size and power. My only complaint is that a 36" oven is huge and takes a long time to preheat (this is true with any 36" oven). I end up using my 30" wall oven most of the time simply because it preheats faster. Just some things to think about - they are both wonderful ranges....See MoreEarly Research: Blue Star, Le Cornue, Lacanache, Wolf, CC. Etc
Comments (25)First, I must say thank you to all who share their knowledge! I have learned so much...maybe too much.:) I too am in a quandary about appliances... researching my life away! I value your experience! Essentially everything we eat is made from scratch. My husband and I both enjoy cooking- he makes magic with a wok and anything in the fridge! I love to entertain and serve elegant meals that I know our guests would never put the effort into or enjoy making. My Italian heritage also requires that I make lots of comfort food-eg. BIG pots of "gravy", risotto etc! I can't imagine cooking with out the availability of "simmer". I host 5+ course sit down holiday dinners for 5-15 people. With that in mind, here's my situation: For a whole house remodel, I am deciding between a CC or BS range top. Probably 36" due to space issues. Either 6 burners or 4 w/grill. Here are my questions: 1. Love the CC but am concerned about having only 22K BTUs and the simmer reviews. 2. Love the BS but had ruled it out due to service issues. I am a rural 2 hrs drive from Reading PA. and initially thought BS proximity might be a plus. Just put them back in the running since I read their service has improved. Really? 3.A bit of a clean freak, I vowed never to have a hood but have decided to deal with it in order to have the CC or BS range top. I read another thread to learn about cleaning a baffled hood like a Modern Aire. OK- I can do it - when I'm not cooking I'm cleaning so what the heck? BUT: With heavy cooking, how often must they be taken apart to clean the fan and degrease? Does the SS lining discolor after a year or more, or turn that "cooked grease brown" (like what happens on sealed burners). My 10 yr old Viking cooktop looks terrific but it takes time and elbow grease (especially post a DH cooking extravaganza!)I am wondering how painful it will be to keep it up to my standards.(sparkling clean and no odor) How does one keep the grill clean and free of gunk and greasy odor? Thanks in advance for your advice and for helping me set reasonable expectations. I am so afraid of making a very expensive mistake!...See Morefldirt
8 years agodenagerb
8 years agofldirt
8 years agodenagerb
8 years agodenagerb
8 years ago
Related Stories
KITCHEN DESIGNHow to Find the Right Range for Your Kitchen
Range style is mostly a matter of personal taste. This full course of possibilities can help you find the right appliance to match yours
Full Story
M